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2026 Mosaic APA (red Malt) Test
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American Pale Ale
|
21 Litres |
1.053 |
1.014 |
5.08 |
29.31 |
7.48 °L
|
7.8K |
0 |
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| Boil
Size: 24.28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2016 10:56 PM |
Notes:
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Honey Brown - British Ale
|
British Strong Ale
|
21 Litres |
1.056 |
1.012 |
5.84 |
45.08 |
19.67 °L
|
7.8K |
5 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 5.56 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2012 2:11 AM |
| Notes: Brewed using the 20L Braumeister. My first ever recipe, designed for our beloved Niece, we hope she will like it. |
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07: German Hefeweizen
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Weizen/Weissbier
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5.5 Gallons |
1.05 |
1.012 |
4.96 |
15.23 |
3.39 °L
|
7.8K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2015 4:16 AM |
Notes: Mash rest at 122F, 1qt/lb at 132F
Next rest at 150F with 6qt boiling water
Mash out with 6qt boiling
Batch sparge with 6qt 175F
Lauter very slowly, took 1.5 hours start to finish
First runnings exactly 12 Brix
First runnings all in kettle 12.8 Brix (1.052)
Second runnings 7.5 Brix (1.030)
Third runnings 5.9 Brix (1.030)
Preboil OG was 11 Brix (1.044) out of kettle valve
90 min boil
Maybe 1 gal water left behind with grains
Lots of boil off. Added 2qts hot water at 18 minutes. Bad idea, diluted everything
Original gravity 12 Brix (1.048)
Pitching temp was 68-70F
Fermented in boil kettle with cold water at 60-62F for 9 days then added to temp fridge at 68F. SG when added to fridge was 1.010.
Beer is darker than expected. Will let sit at 68F for 2 days then crash cool in boil kettle with ice before bottling. |
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Belgian Amber
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Belgian Specialty Ale
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2.5 Gallons |
1.068 |
1.017 |
6.65 |
15.28 |
14.55 °L
|
7.8K |
1 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2013 4:50 AM |
| Notes: |
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Kronenbourg Blanc 1664 Clone
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Witbier
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50 Litres |
1.05 |
1.011 |
5.19 |
19.2 |
3.15 °L
|
7.8K |
1 |
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| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2017 7:43 PM |
| Notes: |
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(2015-01-23) Steel Cut Imperial Stout
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Russian Imperial Stout
|
6 Gallons |
25.597 |
4.594 |
11.86 |
81.4 |
50 °L
|
7.8K |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 17.6 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 4:43 PM |
Notes: The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash.
Don't skimp on the 2 hour boil!
3 x USO5 packets + 4 oz WY1084 slurry from a previous stout.
Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water.
Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style.
Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days.
Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring. |
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Nenna Irish Red Ale
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Irish Red Ale
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18 Litres |
1.048 |
1.012 |
4.77 |
22.62 |
11.02 °L
|
7.8K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 3/8/2017 2:58 PM |
Notes: Fermentation (Primary): 18c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.3c
Torrified Barley at mash-out rest
Caner Sugar at 10min boil |
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Zombie Dust Clone
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American IPA
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40 Litres |
1.055 |
1.011 |
5.84 |
67.22 |
6.06 °L
|
7.8K |
3 |
|
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| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 4/28/2015 10:44 AM |
Notes:
OG:
FG: |
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Dragonmead Final Absolution
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Belgian Tripel
|
5.5 Gallons |
1.084 |
1.019 |
8.47 |
28.3 |
6.1 °L
|
7.8K |
4 |
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| Boil
Size: 6.57055 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 3/3/2011 5:01 PM |
| Notes: |
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NEIPA 2019
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.072 |
1.016 |
7.3 |
92.02 |
6.4 °L
|
7.8K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.066 |
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: 1/20/2019 8:16 PM |
Notes: Mash out at 167 F for 10 mins
Yeast Sub: Wyeast London 3
Fermentation Schedule:
Hold 65 f for 7 days then raise up to 70 f at the rate of 1 deg f per day. |
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Amber Ale
|
American Amber Ale
|
20 Litres |
1.067 |
1.011 |
7.29 |
65.61 |
15.26 °L
|
7.8K |
3 |
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2015 1:33 AM |
Notes: 2.77 kg (41.75%) Canadian 2-row
2.77 kg (41.75%) Maris Otter
372 g (5%) Munich
372 g (5%) Victory
168 g (2.5%) Crystal 40 L
168 g (2.5%) Crystal 80 L
100 g (1.5%) Chocolate malt |
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Krispy Pils
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Czech Premium Pale Lager
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5.5 Gallons |
1.053 |
1.01 |
5.65 |
36.08 |
4.86 °L
|
7.8K |
24 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 83 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/31/2020 4:41 PM |
| Notes: |
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Deschutes Black Butte Porter
|
American Porter
|
5 Gallons |
1.061 |
1.017 |
5.79 |
28.27 |
31.62 °L
|
7.7K |
8 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/17/2017 6:05 PM |
| Notes: Use distilled water to control PH and add 5 grams of Gypsum |
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Orange/Cinnamon/Vanilla Metheglin
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Metheglin
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5 Gallons |
1.134 |
1.034 |
13.23 |
0 |
5.33 °L
|
7.7K |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 10 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 3/13/2012 1:44 PM |
Notes: Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.
Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.
Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling). |
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002
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American Pale Ale
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24 Litres |
1.049 |
1.013 |
4.81 |
42.43 |
4.61 °L
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7.7K |
1 |
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Author:
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
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: 3/23/2015 11:43 AM |
| Notes: og 12.2 |
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Russian River Pliny The Elder Clone
|
Imperial IPA
|
12 Gallons |
1.085 |
1.018 |
8.75 |
209.24 |
6.37 °L
|
7.7K |
11 |
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| Boil
Size: 14.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2013 3:40 AM |
Notes: Fill HLT with 20 gallons:
EB Strike Water: (1.25 mash thickness X 28.85 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 9.6 gallons
- Do iodine test pre-boil to ensure conversion was successful
- Add corn sugar to boil, not in mash
- Days 1-7 Primary
- Days 8-14 Secondary - add dry hops batch 1
- Days 15-21 add dry hops batch 2
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
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Bakke Brygg Lemondrop Saison 20 L
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Saison
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22 Litres |
1.054 |
1.004 |
6.52 |
30.67 |
4.62 °L
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7.7K |
0 |
|
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| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 12:56 PM |
Notes: Mesk på 67 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min.
Pitch gjær på 17 grader. La stige fritt i et romtemperert rom (på 20-22 grader). Det kan bli varmt inne i gjæringskaret under gjæringen, men dette er ønskelig i dette tilfellet. Temperaturen vil synke igjen når stormgjæringen roer seg. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet. |
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Cascade SMaSH
|
American IPA
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5 Gallons |
1.053 |
1.012 |
5.33 |
53.07 |
3.52 °L
|
7.7K |
3 |
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| Boil
Size: 6.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.6 |
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: 7/9/2016 12:17 PM |
| Notes: |
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Summer Citrus IPA
|
American IPA
|
5.02 Gallons |
1.064 |
1.016 |
6.32 |
90.82 |
6.84 °L
|
7.7K |
2 |
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| Boil
Size: 6.07596 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 64 |
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: 9/24/2011 3:59 PM |
| Notes: |
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Delirium Tremens Clone
|
Belgian Golden Strong Ale
|
32 Litres |
1.081 |
1.014 |
8.78 |
33.92 |
4.99 °L
|
7.7K |
0 |
|
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| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: Sukker |
Priming Amount: 7 |
Creation
Date: 1/27/2016 11:10 AM |
Notes: Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\
3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader.
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.
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