|
SKOT
|
Scottish Export 80/-
|
21 Litres |
10.353 |
2.866 |
3.98 |
24.34 |
10.97 °L
|
2K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 8.1 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2013 7:52 AM |
| Notes: |
|
|
Grinnin' Reaper
|
Weizen/Weissbier
|
6 Gallons |
1.05 |
1.012 |
4.9 |
15.23 |
3.01 °L
|
2K |
5 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2014 3:36 AM |
| Notes: |
|
|
One Two Die Four Mango-Ipa #1
|
American IPA
|
20 Litres |
1.064 |
1.013 |
6.73 |
98.12 |
7.23 °L
|
2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 9:51 AM |
| Notes: |
|
|
Tipsy Otter
|
Russian Imperial Stout
|
5.5 Gallons |
1.082 |
1.022 |
7.79 |
42.98 |
50 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2015 11:37 PM |
| Notes: |
|
|
LC American Pale Ale
|
American Pale Ale
|
22 Litres |
1.054 |
1.014 |
5.24 |
34.24 |
10.38 °L
|
2K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2015 11:36 PM |
| Notes: |
|
|
Darker Lord's Imperial Stout Clone
|
Imperial Stout
|
5.5 Gallons |
1.131 |
1.036 |
12.52 |
105.02 |
50 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 12:34 PM |
| Notes: |
|
|
A Little Crazy Pale Clone
|
American Pale Ale
|
5.5 Gallons |
1.067 |
1.017 |
6.64 |
34.28 |
9.46 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2016 5:01 AM |
| Notes: Primary ferment at lower end of yeast range to reduce yeast influence. Primary for 2 weeks @ 65 degrees F. Transfer to Seconary. Cold condition for 3-4 weeks @ 50-60. Dry hop 1 week @ 65. |
|
|
Amber Roast
|
American Amber Ale
|
12 Gallons |
1.053 |
1.01 |
5.65 |
26.46 |
14.58 °L
|
2K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2016 5:59 PM |
Notes: this is a very good amber roast, it had to age several months to get to this point and now its perfect, not a single complaint about this beer
I will be brewing this again |
|
|
Hamm Sammich
|
Standard American Lager
|
64 Gallons |
1.043 |
1.01 |
4.44 |
13.72 |
2.91 °L
|
2K |
0 |
|
|
|
| Boil
Size: 65.95 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/3/2020 12:56 PM |
| Notes: https://byo.com/recipe/theodore-hamms-brewing-company-hamms-clone/ |
|
|
Blueberry
|
Fruit Beer
|
5 Gallons |
1.065 |
1.012 |
6.88 |
4.43 |
5.28 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 62 |
Mash Thickness: 1.5 |
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: 5/11/2019 3:56 AM |
Notes: Lactic acid used 10ml and pH was 5.4
Pre-boil gravity 1.055 after 5lbs of blueberries 1.065.
FG 1.012 before 5lbs of blueberries in secondary. FG before kegging is 1.010. 7.22%
Aug 2019 beer contest 25/50 did not feel there was any malt or hop flavor. Thought blueberry was heavy for a beer.
another judge thought terrible. 13/50. Diacetyl butter cleaning soluvent. Thought no hop flavor or yeast.
I tried same recipe with peach. 3.9 gal mash 2.9 gal sparge. I added 2 gallon through grain to get the preboil volume to 6 gal (too much water?) I did not check gravity before adding water. OG after and before peach (5Lb added in spider at flameout, (canned purred)) was 1.045. 7 days later FG and at time of adding 5 Lbs peaches (canned pureed) was 1.008 using same yeast as before. After 8 days FG is 1.040-1.030 After secondary peach addition there was what seemed to be yeast activity but not sure how accurate FG is after the peaches.
|
|
|
Betty Stoggs Clone
|
Special/Best/Premium Bitter
|
40 Litres |
1.046 |
1.011 |
4.63 |
36.84 |
9.37 °L
|
2K |
1 |
|
|
|
| Boil
Size: 47.98 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2019 11:13 AM |
| Notes: |
|
|
NEIPA (Stonefruit)
|
American IPA
|
10.5 Gallons |
1.055 |
1.011 |
5.94 |
58.96 |
4.74 °L
|
2K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 64 |
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: 5/14/2017 11:16 PM |
Notes: Used these hops:
http://www.yakimavalleyhops.com/product_p/hopsexpstonefruit1-2016crop.htm
"""
HOPSTEINER EXPERIMENTAL #06297 "STONE FRUIT"
This hop variety is available to the public for the very first time ever! Everyone at YVH was so excited when it arrived that we tore it open and breathed deep. The aroma is alive with tropical fruits and citrus, but pluots, peaches, and plums seem to be the big descriptors. We made both hot and cold teas and found that the hot tea leaned more towards a grapefruit aroma while the cold tea had darker fruits like plums and blueberries. I think we are going to try brewing a hoppy Saison with it and try to emphasize the stone fruit flavors.
Alpha Acid 13.3%
Hopsteiner Hops
""" |
|
|
Good Fortune (citra Mosaic Simcoe Centennial) NE IPA
|
American IPA
|
20 Litres |
1.068 |
1.013 |
7.21 |
206.62 |
5.74 °L
|
2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2016 4:58 PM |
Notes: Aiming for soft, fruity, juicy... Apricot, Apple, Pear, Citrus, "tropical" etc... fun! and unique.
Calypso (and Comet) are both available in cones: nice for filtering after the chill.
I won't be able to pick out the "descriptors" of each new hop (horizon, ella and calypso), cause this aint no smash, but hey.
Purge all with co2 on bottling day
get them foodsaver suckers for mason jars: hops!
dropping acid malt: ascorbic acid should take care of ph...
|
|
|
Pecan Smoked Cajeta Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.054 |
1.014 |
5.23 |
54.68 |
25.22 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2016 7:49 PM |
| Notes: Won Bronze (37 pts) at the AZ Society of Homebrewers Springfest Comp, April 3rd, 2016. |
|
|
MF Session IPA
|
American IPA
|
5 Gallons |
1.046 |
1.011 |
4.49 |
44.3 |
7.25 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
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: 1/23/2015 1:19 AM |
| Notes: My take on 21st Amendment's Bitter American |
|
|
Akademiets Juleøl
|
American Amber Ale
|
99 Litres |
1.075 |
1.021 |
7.04 |
34.19 |
18.26 °L
|
2K |
0 |
|
|
|
| Boil
Size: 130 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2014 2:32 PM |
| Notes: 136 g US-5 |
|
|
Commercial Dry Stout
|
Dry Stout
|
5.25 Gallons |
1.047 |
1.012 |
4.55 |
42.64 |
38.15 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2014 8:39 PM |
| Notes: |
|
|
Guiness Clone
|
Irish Stout
|
11 Gallons |
1.043 |
1.01 |
4.33 |
42.61 |
33.06 °L
|
2K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/8/2017 10:22 PM |
| Notes: Substitute any 2-row malt for the main grist |
|
|
Hazy Chai Milk Tea IPA
|
American IPA
|
6 Gallons |
1.065 |
1.015 |
6.52 |
178.97 |
4.36 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2018 7:24 PM |
Notes: Mash all grain 60 minutes @154,
Fly sparge until 7.0 in boil kettle.
Boil, add warrior, 20 minute hop stand with 6 oz hops and 3oz Chai
Lactose @ 10 minutes
Rack to fermenter.
Pitch Yeast
When krausen begins to fall add dry hops.
Dry Hop 3 days
Transfer to Secondary for 1 week.
Split Vanilla beans and add everything to Secondary with 2oz Chai Tea.
Cold Crash 2 days.
Bottle or rack to keg. |
|
|
Tropical Milk And Honey NEIPAmk
|
Specialty IPA: New England IPA
|
25 Litres |
1.117 |
1.033 |
11.06 |
53.58 |
10.31 °L
|
2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 8/14/2019 10:04 PM |
Notes: God damn messy brew day, need to sort the bloody set up for next time!
Completed water calculations then didn't trust them and underfilled initial mash and had to top up. Overcompensated with splarge and probably made 32+ litres in the end and got a boil over as a lesson for my mistake.
Prrboil was a little under expected at 1.045 post boil made this up at 1.07.
In the fermenter now and awaiting dry hop additions and fruit juices soon.
Dry hopped with just 2 hop varieties on day 4 with Rubicon brand fruit juices - 1L each (passion fruit and lychee cartons). Smells great!
Reading up on NEIPA has got me paranoid re:oxidation. Decided to bottle after only a week (doubt there is a great deal left to go anyway).
Final reading 1.02 - ABV at least 6.5% (likely more due to late juice additions).
This is definitely not an NEIPA - stuff is clearing already in my sample has.
Obvious errors I have made -
1. too full for boil meant I lost some protein in the book over.
2. Need neater set-up for whirlpool at the end
3. Ditch the bazooka screen - I have a false bottom and a BIAB bag so no need and constantly restricts flow on the damned pump.
4. Do NOT secondary - had so much trub from the above I moved to secondary but now understand this is a killer for an NEIPA
5. Not sure if new formula Rubicon juices now suitable for fermentation - they say "30% LESS SUGAR" but clearly sweet so may have other crap in it (and perhaps preservatives) that probably don't help the style. I'll ditch this next time and go all beer.
I bottled into squeezed pet bottles (no air space at all) and purges mini-kegs (full purge using water) to minimise air exposure.
Fermented Wort tastes great so at least it's not a complete failure! fingers crossed goos after carbing and I avoid dreaded oxidation.
Actually despite the various cock ups, this beer tastes great! Reckon it could be better without the various errors made in the brew process and I think I'd skip the fruit juice additions next time. |
|
|
|
|