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(2015-04-08) DAD Lager
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Premium American Lager
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6 Gallons |
12.988 |
3.309 |
5.2 |
23.47 |
3.44 °L
|
2.7K |
0 |
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| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 9.3 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2015 3:32 PM |
Notes: Used slurry of WY2002 Gambrinus. Previously used in DAD Beer & MK45GB
Beer was delicious but closer to a CAP. |
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A Tiny Beautiful Something Clone
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American Pale Ale
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5.5 Gallons |
1.057 |
1.013 |
5.76 |
57.95 |
3.81 °L
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2.7K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 8:28 AM |
| Notes: |
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Hibiscus Strawberry
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Fruit Beer
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10 Gallons |
1.051 |
1.012 |
5.17 |
49.1 |
6.62 °L
|
2.7K |
2 |
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/10/2018 4:11 PM |
Notes: 4oz of hibiscus for 10 gallons may have been a bit heavy. The hibiscus I used provided a distinctly tart lemon flavor with the more subtle strawberry. If you like spurs, you may want to keep. If you're shooting for more of a strawberry flavor back off the hibiscus by half (2 oz)
Great brew, will brew again.
Notes for me:
5 days carb |
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Tropical Tilt DIPA
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Double IPA
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5.5 Gallons |
1.085 |
1.021 |
8.38 |
90.44 |
7.26 °L
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2.7K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2017 10:24 PM |
Notes: 1. Single Infusion at 150-152
2, Boil for 60 minutes, following the hop schedule (Hopshot is a product of NB)
3 Let whirlpool hops and let them steep for 30 minutes at flameout |
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West Coast Session IPA
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American IPA
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30 Litres |
1.038 |
1.004 |
4.5 |
74.27 |
7.26 °L
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2.7K |
0 |
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| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 9:18 PM |
| Notes: |
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3 Amigos Rye
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Roggenbier (German Rye Beer)
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5 Gallons |
1.063 |
1.017 |
6.04 |
34.73 |
24.92 °L
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2.7K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2014 8:33 AM |
| Notes: |
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Ballantine XXX Ale (Clone)
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American Pale Ale
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5 Gallons |
1.056 |
1.009 |
6.17 |
44.77 |
5.29 °L
|
2.7K |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 26.87 psi |
Creation
Date: 4/26/2021 3:13 PM |
| Notes: |
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22D. Wheatwine
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Wheatwine
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1 Gallons |
1.108 |
1.027 |
10.64 |
48.8 |
10.76 °L
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2.7K |
0 |
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| Boil
Size: 1.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2016 6:08 PM |
| Notes: |
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Fruit Shake
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American IPA
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25 Litres |
1.069 |
1.022 |
6.08 |
50.79 |
5.09 °L
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2.7K |
1 |
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| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 85 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2016 7:04 AM |
| Notes: |
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4Gs (Wh)Amber
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American Amber Ale
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6 Gallons |
1.05 |
1.013 |
4.87 |
29.65 |
16.55 °L
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2.7K |
12 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/2/2017 1:12 PM |
Notes: This is inspired by my local brewpub Homegrown's "Whamber Ale."
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Strawberry Sour
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Fruit Beer
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21 Litres |
1.046 |
1.008 |
4.97 |
4.75 |
3.7 °L
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2.7K |
0 |
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| Boil
Size: 27 Litres |
Boil Time: 45 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 2.12 bar |
Creation
Date: 1/8/2020 4:33 AM |
Notes: -Mash for 60 mins.
-Sparge.
-Boil for 15 minutes to sterilize.
-Pre-acidify wart with lactic acid to 4.5pH to aid souring, prevent spoilage and supposedly help head retention.
-Cool down to 32-33c.
-Add Lacto culture. (IBS support pills (7) 140 billion lactobacillus plantarum)
-Cover and let sit for ~12-36 hours at 31c until soured to your liking (3.2-3.4 pH).
-Re-boil for 45 minutes with hop additions and finings.
-Chill, pitch 2 packets yeast (With nutrient maybe), ferment.
-Pre-boil gravity was 1.055
-After pitching 7 IBS pills (mistakingly without opening the caps), 17 hours in the pH was still at 4.5. I pitched another 5 IBS pills this time opening the caps. 12 hours later the pH was 3.6.
-I'm aiming for a pH of 3.2-3.4. |
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Brooklyn Lager
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Vienna Lager
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5.5 Gallons |
1.054 |
1.012 |
5.5 |
33 |
8.19 °L
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2.7K |
2 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/12/2022 4:55 PM |
| Notes: Mash the grains at 118°F (47°C) for 20 minutes. Ramp up to 135°F (57°C) and hold for 5 minutes. To reach the saccharification temperature of 156°F (69°C), there are two methods, depending on your equipment. If your heat source can raise the temperature of the mash rapidly (in 5 to 10 minutes), then do so. If not, add 200°F (93°C) water to the mash, stirring vigorously to avoid hot spots, until you reach the target temperature. (American 2-row pale malt is diastatically powerful, and if the mash isn’t heated quickly enough, the resulting wort will be too fermentable.) Hold for 35 minutes at 156°F (69°C), then ramp up to mash out at 170°F (77°C). Vorlauf and then sparge at 170°F (77°C) until you’ve collected enough wort (gravity should be 13°P/1.053 SG). Boil for 75 minutes, adding the hops as instructed. (Brooklyn Brewery’s boil is 15 minutes longer, but boiling longer over a direct flame would result in too much color development). If necessary, adjust the volume to 5 gallons (19 L). Cool to 55°F (13°C) and pitch the yeast. Once activity has clearly started (approximately 24 hours for lagers), ferment at 52°F (11°C). As activity subsides toward the end of fermentation, allow a free rise to 60°F (16°C) over 48 hours. Once the fermentation is finished, bring the temperature to 36°F (2.2°C) for lagering. After 1 week at 36°F (2.2°C), add the dry hops and hold for 10 days. |
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Jenewein's München Dunkel 5
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Munich Dunkel
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4 Gallons |
1.053 |
1.011 |
5.51 |
22.55 |
28.57 °L
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2.7K |
2 |
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| Boil
Size: 4.42 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 62.8 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 2:56 AM |
Notes: Pressure cooked wort 6 cups with 44 g Hallertau Hops, then added to main boil. Just before flame out added additional 44 g of Hallertau Hops (in nylon bag). Used immersion chiller, cooled to 70 deg. Aerated and left behind trub in boiler. Moved to 6.5 gallon Mini Brew Conical fermenter and allowed to settle and removed final trub via the 3/4 " bottom valve before pitching a very strong going yeast saved from last batch. Started fermenting within one day Started on 1-28-18 pH of 5.33 mash. Final Brix before pitching yeast O.G was 13.25 = 1.054 S.G. Used 3 gram of Calcium chloride in mash water, mostly distilled.
Beer filtered 2-1-18 through 5 micron. Beer pH on 2-10-18 is pH of 4.44. |
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Biggie Juice ( PHBS V.2)
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Specialty IPA: New England IPA
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21 Litres |
1.059 |
1.016 |
5.66 |
26.4 |
4.81 °L
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2.7K |
5 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2020 1:10 AM |
Notes: Slight changes to hop bill updated to V 2 to meet target 25 IBU
Fermentation
Primary 19 Degrees - 4 days
Primary 21 Degrees - 7 days
Day 2 Add first set of dry hops at high krausen.
Day 7 Add second set of dry hops.
Day 10 Commence cold crash. |
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Simcoe SMASH
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American IPA
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5 Gallons |
1.08 |
1.019 |
7.99 |
150.1 |
7.85 °L
|
2.7K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2016 1:00 AM |
| Notes: |
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Brown Ale
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American Brown Ale
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11 Gallons |
1.06 |
1.014 |
5.98 |
37.35 |
24.6 °L
|
2.7K |
1 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2015 4:30 AM |
| Notes: |
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Dark Funky Saison (Brett)
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Brett Beer
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21 Litres |
1.07 |
1.014 |
7.4 |
32.99 |
26.39 °L
|
2.7K |
0 |
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| Boil
Size: 25.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2016 5:18 PM |
| Notes: |
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Lemon Gose
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Mixed-Fermentation Sour Beer
|
5.25 Gallons |
1.057 |
1.013 |
5.81 |
11.86 |
4.56 °L
|
2.7K |
1 |
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Author:
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asfrank16@mac.com
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: Co2 |
Priming Amount: 11 psi at 40 |
Creation
Date: 5/10/2018 11:10 PM |
| Notes: |
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Miami Moon
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Belgian Specialty Ale
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5.5 Gallons |
1.072 |
1.01 |
8.17 |
16.14 |
5.95 °L
|
2.7K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: Dextrose |
Priming Amount: 6.39 oz |
Creation
Date: 7/18/2013 7:03 PM |
| Notes: Use a vegetable peeler to get the peel of 1 and a half fresh sweet oranges and 1 fresh bitter orange. Be sure not to include any pith (white part). Zest 2 fresh lemons and 1 fresh grapefruit, also taking care to not include any pith. Crush whole coriander seeds until broken in halves. Be sure to filter out all citrus and spice remnants from the wort before pitching yeast. |
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Chinook Single Hop
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American IPA
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45 Litres |
1.078 |
1.013 |
8.46 |
40.75 |
7.21 °L
|
2.7K |
0 |
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| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2016 8:30 AM |
| Notes: |
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