|
Petite Bretted Saison
|
Belgian Specialty Ale
|
21 Litres |
1.049 |
1.011 |
5.04 |
32.44 |
3.19 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 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: 5/27/2015 4:34 PM |
Notes: Ferment around 29C
Carb to 2.8 |
|
|
Rakau Saison
|
Saison
|
5 Gallons |
1.065 |
1.012 |
6.99 |
35.3 |
7.78 °L
|
1.6K |
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: 7/13/2015 9:27 PM |
| Notes: |
|
|
Stone Sublimely Self Righteous Black IPA Clone
|
American IPA
|
6 Gallons |
1.076 |
1.018 |
7.63 |
62.11 |
34.59 °L
|
1.6K |
3 |
|
|
Author:
|
|
jehbrewer
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2014 3:56 PM |
Notes: - Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
|
|
*Schwarzbier - Into The Black
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.054 |
1.013 |
5.42 |
29.56 |
25.7 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 4:25 PM |
Notes: Caraffa should be caraffa special..in coffee grinder, put it in for whole mash time
CRASH cool for DMS. aerate when cooled
Pitch at 48, ferment at 50 for 5 days, then bump 2 degree per day until 60 for 2 days (diacytl rest), lager/carbonate, decrease 2 degrees per day down to refrigeration temps so you don't stress yeast..will probably start peak at 8 weeks old
Don't raise temp if there is any sulfur or smell of off flavors
Can use any German lager yeast.
|
|
|
Mango/Hananero Vater IPA V3.
|
American IPA
|
6 Gallons |
1.082 |
1.025 |
7.57 |
43.45 |
6.91 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 13 psi CO2 |
Creation
Date: 7/4/2016 6:27 PM |
Notes: DIRECTIONS
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge.
Adjunct addition notes:
* Lactose can be added at flameout.
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature,
and then blend into puree.
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top
with very small amount of vodka (enough to cover the scraped bean and filling).
* Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin
bag.
* Once fermentation is complete, cold crash for 24 hours and then package. |
|
|
Birdie Num-Num IPA
|
American IPA
|
24 Litres |
1.05 |
1.008 |
5.45 |
81.75 |
10.77 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Sukker |
Priming Amount: 5 g. pr. liter |
Creation
Date: 8/11/2016 3:57 PM |
| Notes: |
|
|
Spectacular Cheetah
|
Vienna Lager
|
5.5 Gallons |
1.056 |
1.012 |
5.7 |
28.16 |
9.22 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 3/17/2017 2:44 AM |
Notes: This requires a decoction mash. I pulled out a section of thick mash and boiled it a handful of time, causing the deepening and darkening of the wort.
It also smelled amazing. Highly recommended. |
|
|
Mexican Lager Dark
|
Vienna Lager
|
11 Gallons |
12.707 |
3.369 |
5.01 |
32.98 |
15.37 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 10.8 |
Efficiency: 63 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2017 3:13 AM |
| Notes: Add .4 tsp each calc chloride and gypsum in mash water, then repeat for sparge water. |
|
|
Westiphaner Weizen Clone
|
Weissbier
|
5.5 Gallons |
1.056 |
1.014 |
5.49 |
16.61 |
5.5 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/29/2017 5:00 PM |
| Notes: |
|
|
Pilsner Red
|
Irish Red Ale
|
5 Gallons |
1.053 |
1.015 |
5.03 |
38.12 |
20.21 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 8/16/2017 7:08 PM |
| Notes: |
|
|
Nug Plucker V2
|
American Pale Ale
|
2.8 Gallons |
1.04 |
1.009 |
4.07 |
58.02 |
4.46 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.024 |
Efficiency: 37 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 13.86 psi |
Creation
Date: 11/22/2017 8:36 AM |
Notes: 12 Days Total Ferm.
Cold crashed in keg for 40 hours before sippin' |
|
|
Hazy IPA - Citra/Mosaic/Galaxy
|
Specialty IPA: New England IPA
|
5 Gallons |
1.064 |
1.018 |
6.16 |
33.51 |
5.24 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5.78 Gallons |
Boil Time: 30 |
Boil Gravity: 1.057 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 13.13 psi |
Creation
Date: 6/3/2021 2:45 PM |
Notes: Start Fermentation at 66 degrees then ramp up to 70-72 around at ~1.025 to finish fermentation
Dry Hop High Krausen @ 70% complete ~1.030
Once fermentation is complete drop temp to 40 degrees then Dry Hop for 24 hr and keg
|
|
|
Torrific Wheat
|
Weissbier
|
5.5 Gallons |
1.048 |
1.006 |
5.52 |
7.88 |
3.02 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/26/2019 9:50 PM |
| Notes: |
|
|
Cold Mountain Clone 5gal AG
|
Winter Seasonal Beer
|
5.5 Gallons |
1.054 |
1.009 |
5.78 |
27.56 |
16.98 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
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: 11/15/2019 1:58 AM |
| Notes: Add hazelnut extract to entire batch before bottling or kegging. |
|
|
Old Norwegian Farmhouse Ale
|
Other Smoked Beer
|
23 Litres |
1.068 |
1.013 |
7.26 |
15.42 |
15.19 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 85 |
Mash Thickness: 2.5 |
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: 2/21/2019 8:12 AM |
Notes: The Maris Otter is cold smoked for two hours using alder wood
(whole, not krushed)
Let the malt breathe for 1-2 days before mashing. It is best not to store the smoked malt long term.
The finished beer should be fined with gelatine and racked off the kveik sediment.
For a modern twist, add:
10g Cascade @60 min
50g Cascade @10 min
25g Cascade dry hop |
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|
Elderflower Sour
|
Berliner Weisse
|
50 Litres |
1.033 |
1.008 |
3.25 |
20.94 |
4.08 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
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: 5/5/2018 12:36 AM |
| Notes: |
|
|
New England Candy IPA
|
American IPA
|
12 Gallons |
1.069 |
1.019 |
6.93 |
92.4 |
6.25 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2017 2:49 AM |
Notes: 1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.
Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F).
On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold.
Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.
After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC).
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young. |
|
|
Vienna Lager III
|
International Pale Lager
|
5.5 Gallons |
1.067 |
1.016 |
6.6 |
19.14 |
8.09 °L
|
1.6K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 9:50 PM |
| Notes: |
|
|
Session Saison (Homework Series Batch 7)
|
Saison
|
5 Gallons |
1.04 |
1.011 |
3.79 |
17.12 |
4.62 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 11/19/2016 9:14 PM |
| Notes: Fermentation notes: Knock out at 68 degrees F and free rise during fermentation to a max temperature of 88 degrees for 14 days. |
|
|
Belgian Black IPA
|
Specialty IPA: Black IPA
|
25 Litres |
1.084 |
1.022 |
8.2 |
56.36 |
22.95 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: 3.1 |
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: 1/4/2016 8:43 PM |
| Notes: |
|
|
|
|