17 Irish Red W/ Jameson
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Irish Red Ale
|
2.5 Gallons |
1.057 |
1.014 |
5.75 |
23.4 |
23.82 °L
|
1.7K |
0 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/4/2015 6:02 PM |
Notes: Fermentation (3 weeks):
65F for 10 days
72F for 11 days
2.5oz American Oak wood chips, soaked in Jameson whiskey for 10 days.
Add wood chips to fermenter (without whiskey) for last 11 days.
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Oatmeal Brown Ale
|
Northern English Brown
|
10 Gallons |
1.053 |
1.013 |
5.24 |
23.13 |
19.19 °L
|
1.7K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Forced Carb in Keg |
Priming Amount: N/A |
Creation
Date: 8/21/2015 4:05 AM |
Notes: Made with odds and ends leftover from numerous brews. Why can't I keep a good inventory of ingredients in my brewhouse? Must be all the brewing I do...
Loves me some brown ale, though. |
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Gose (Cherry + Apricot + Philly Sour)
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Gose
|
5.5 Gallons |
1.047 |
1.006 |
5.26 |
11.12 |
3.45 °L
|
1.7K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.04 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 86 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2022 9:48 PM |
Notes: Cherries added 3 days after pitching yeast
Using mining room to hold at 86F firm
Pitched cherries at 48hr mark - totally blended and warmed in hot water
dry hopped @ cold crash for 48 hours with 18 grams of citra |
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New Zealand IPA
|
American IPA
|
5 Gallons |
1.067 |
1.013 |
7.02 |
69.11 |
5.65 °L
|
1.7K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2019 7:39 PM |
Notes:
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Rainbow Cookie Stout
|
Imperial Stout
|
2.5 Gallons |
1.123 |
1.05 |
9.68 |
18.9 |
50 °L
|
1.7K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 60 |
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: 11/13/2018 10:33 PM |
Notes: |
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Toasty IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.015 |
6.79 |
87.27 |
10.97 °L
|
1.7K |
4 |
|
Author:
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|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
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: 6/25/2018 7:03 PM |
Notes: |
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Guinness Clone (revised)
|
Dry Stout
|
25 Litres |
1.044 |
1.012 |
4.3 |
36.46 |
34.21 °L
|
1.7K |
1 |
|
|
Boil
Size: 32.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 85 |
Mash Thickness: 3.5 |
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: 4/23/2017 8:29 PM |
Notes: Cold Steep Roasted Barley overnight in 3 litres of water (Avoid tannins and add smoothness)
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 19c and aerate well. Ferment at 19c until complete.
1 vials White Labs WLP-004 Irish Ale liquid yeast
1.6 litre 1.037 starter with pinch of nutrient - Stir plate 48hrs
Crash 36hrs, decant, warm to 19c and pitch.
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Guiness Clone
|
Irish Stout
|
11 Gallons |
1.043 |
1.01 |
4.33 |
42.61 |
33.06 °L
|
1.7K |
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 |
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Cabin Fever Porter
|
Robust Porter
|
5.5 Gallons |
1.061 |
1.02 |
5.33 |
48.97 |
33.41 °L
|
1.7K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2013 5:22 PM |
Notes: Attenuation and OG a bit higher than predicted -
OG: 1.060
FG: 1.012
= 6.3% ABV
Be prepared to clean up a mess after using Burton Ale yeast....goes crazy two to three days after pitching. Temperature steady between 68-70 F for three weeks.
*Double Batch sparge - still working out the kinks in my sparging procedures. |
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Maximus Grist IX Honey Brown Bear
|
American Brown Ale
|
5.5 Gallons |
1.057 |
1.011 |
6.08 |
31.27 |
26.4 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: Corn sugar |
Priming Amount: 4 oz. |
Creation
Date: 8/11/2015 3:09 PM |
Notes: Seasonal - Annual Fall Holiday Ale
All grain recipe - inspired by the "extract method" White House Honey Ale recipe as referenced:
https://www.whitehouse.gov/blog/2012/09/01/ale-chief-white-house-beer-recipe
Fresh local clover honey for flavor.
Rack from 6 Ga. carboy to 5 GA. carboy after 6 days. Rack to bottles after 21 days total.
Recipe compliments of: Hell's Bells Brewing Société (That's Me!)
Bottle day FG was 1.011.
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Bakke Brygg Dubbel 20 L
|
Belgian Dubbel
|
20 Litres |
1.067 |
1.013 |
7.06 |
20.08 |
34.72 °L
|
1.7K |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Sukkerlake |
Priming Amount: N/A |
Creation
Date: 7/4/2015 10:50 AM |
Notes: Kjøl ned vørter til 19 grader før pitching av gjær. |
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Hazy XPA #2
|
Blonde Ale
|
22.01 Litres |
1.04 |
1.01 |
3.98 |
0 |
3.71 °L
|
1.7K |
2 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 72 |
Mash Thickness: 1.6 |
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: 1/9/2022 3:45 AM |
Notes: 20L Mash 8L Sparge
28L total
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Seth Roggenbier Rye
|
Roggenbier (German Rye Beer)
|
5 Gallons |
1.064 |
1.015 |
6.46 |
25.68 |
17.13 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/10/2015 2:24 PM |
Notes: |
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Smoked Beer
|
Classic Style Smoked Beer
|
80 Litres |
1.056 |
1.013 |
5.73 |
29.49 |
19.78 °L
|
1.7K |
1 |
|
|
Boil
Size: 94 Litres |
Boil Time: 150 |
Boil Gravity: 1.048 |
Efficiency: 95 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Speise (12%) |
Priming Amount: 5L |
Creation
Date: 3/2/2015 9:24 AM |
Notes: Styrian Wolf - boil in mash (6L) & add into batch I
Nelson Sauvin - boil in mash (6L) & add into batch II |
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HeberHaus Baltic Porter 2.0
|
Baltic Porter
|
6 Gallons |
1.089 |
1.03 |
7.66 |
32.83 |
36.51 °L
|
1.7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 9:05 PM |
Notes: 2015 NHC 1st Round - 3rd Place
Nashville Judging Center
http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/ |
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Belgium Golden Sour Cherry
|
Belgian Golden Strong Ale
|
11 Gallons |
1.069 |
1.016 |
7.04 |
19.09 |
5.94 °L
|
1.7K |
1 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 4/23/2016 4:24 PM |
Notes: |
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Zombie Gold Dust
|
American IPA
|
6 Gallons |
1.061 |
1.011 |
6.5 |
63.34 |
8.31 °L
|
1.7K |
4 |
|
|
Boil
Size: 8.22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2021 12:19 AM |
Notes: The dry hops is mandatory. I've been trying to replace dry hopping with Whirlpool but this brew finally came alive with the old fashioned dry hop. |
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2 Gallon Batch
|
American Pale Ale
|
2 Gallons |
1.049 |
1.011 |
4.92 |
46 |
4.53 °L
|
1.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
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: 4/5/2020 11:46 AM |
Notes: |
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Weizen 38º SB
|
Weizen/Weissbier
|
40 Litres |
1.062 |
1.017 |
5.95 |
12.35 |
6.31 °L
|
1.7K |
0 |
|
|
Boil
Size: 42 Litres |
Boil Time: 70 |
Boil Gravity: 1.059 |
Efficiency: 78 |
Mash Thickness: 4.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 9:18 PM |
Notes: |
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Three Guays Men
|
Belgian Tripel
|
19 Litres |
1.081 |
1.012 |
9 |
21.82 |
5.3 °L
|
1.7K |
0 |
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 2.67 |
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: 11/13/2014 9:58 AM |
Notes: Based on Tripel Karmeliet.
After one week in secondary, lager for at least 3-4 days at 4 ºC or less at nights |
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