|
Mosaic Hazy IPA
|
American Light Lager
|
7 Gallons |
1.086 |
1.023 |
8.24 |
198.17 |
5.33 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 69 |
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: 4/11/2015 11:53 PM |
| Notes: |
|
|
05 DARK
|
English Porter
|
28 Litres |
1.062 |
1.015 |
6.05 |
58.72 |
39.22 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 11/1/2017 10:49 AM |
| Notes: |
|
|
Berry JREAM Clone
|
Wild Specialty Beer
|
10.5 Gallons |
1.072 |
1.022 |
6.58 |
10.14 |
4.17 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 30 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.333 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2017 5:13 PM |
| Notes: |
|
|
Vanilla Blonde Ale
|
Blonde Ale
|
17.5 Litres |
1.043 |
1.009 |
4.49 |
27.43 |
5.83 °L
|
5.6K |
5 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 53 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: Vanilla Inverted Suggar |
Priming Amount: 8g |
Creation
Date: 10/19/2015 3:02 PM |
| Notes: Utilizado 2 vials de levedura American Ale da Bio4 para fermentação. |
|
|
Antanique's White Chocolate Stout
|
American Stout
|
4 Gallons |
1.097 |
1.031 |
8.61 |
36.11 |
40 °L
|
5.6K |
1 |
|
|
Author:
|
|
Bentoner
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2014 4:41 PM |
| Notes: |
|
|
Technical K.O. (Rusty Rex)
|
American Amber Ale
|
14.75 Litres |
1.054 |
1.013 |
5.36 |
35.15 |
12.68 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 4.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2016 9:01 PM |
Notes: From Ottó Kelemens Rusty Rex pad, with a sligthly less water to start with. Actually by accident, but also was meant to. Thus finished at a little higher OG and therefore higher ABV
OG: 1.054
FG: 1.013
ABV(exact): 5.52v%
Brewing day (with a slight headache): 1st Jan 2017;
Bottling day: 20th Jan 2017;
carbonated with 5g/14,75l =73g white sugar for 2 weeks at 23-24°C;
|
|
|
Būtybė
|
Belgian Dark Strong Ale
|
13 Litres |
1.098 |
1.013 |
11.19 |
35.76 |
18.04 °L
|
5.6K |
2 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2013 3:12 PM |
Notes: Mash & steeping: The mash is acidified to a pH of 5.4 with phosphoric acid.
I'm assuming low efficiency because I use most of the second runnings either for another brew or for starters (and it's easier to control; i.e., stop sparging at the right point).
Between 15 and 17 gravity points should come from the table sugar and the rest from the malt, regardless of the actual percentages (i.e., the gravity without the sugar should be around 1.074). Different proportions will yield different final gravities. This proportion gets me the closest to the desired FG (~1.013 down from ~1.090), with this mash schedule.
Sugar: The dark sugar I use is made from the reaction of glucose with a specific amino-acid combination at high temperature and controlled pH. It is made in very small but super concentrated batches to avoid over-pyrolising the sugars. Colour is approximate. One could use a part dark candi syrup and a part sucrose (matching the colour) to get similar results.
Fermentation & conditioning: Pitching rate is possibly between 0.5 Mc/ml/°P and 0.75 Mc/ml/°P but not sure exactly (I've established it empirically based on how I grow my yeast, and I know that this yeast can take it, but other yeasts produce bad alcohols at this same pitching rate). Pitched between 18°C and 20°C in a well oxygenated wort. It is allowed to rise to up to ~21°C in the first 24 hours and up to ~24°C in the next 24 hours. After that it can rise up to 28°C with no problem. It is held at peak temperature for a few days until primary fermentation is almost complete. Then it is cooled down slowly for a couple of days and transferred to secondary and conditioned cool for ~6 weeks.
Then it is bottled with fresh yeast and conditioned warm for the first couple of weeks. Ready to drink after a few weeks in the bottle. |
|
|
Citra Kanin NEIPA
|
American IPA
|
53 Litres |
1.058 |
1.01 |
6.37 |
57.79 |
4.25 °L
|
5.6K |
3 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 8/28/2017 10:22 AM |
Notes: 13.09.
GK1: 18l Wyeast 1318 oransje korker
GK2: 17l WLP 013 gul korker
GK: 17l US-04 svarte korker
Bottled: 27.09.17. Karboneringsdrops. FG 1010. Abv: 6,5%
|
|
|
Steroid Stout
|
Imperial Stout
|
5.5 Gallons |
1.142 |
1.03 |
14.61 |
57.57 |
50 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.111 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 1/22/2013 6:33 AM |
| Notes: 1 Gallon two step yeast starter, 1 minute O2, Dextrose added as simple sugar at high krausen, |
|
|
Maris Otter IPA
|
American IPA
|
21 Litres |
1.063 |
1.013 |
6.61 |
55 |
6.71 °L
|
5.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 6/12/2015 3:00 AM |
| Notes: |
|
|
SUPER HORNET 23L
|
Double IPA
|
23 Litres |
18.575 |
3.523 |
8.74 |
76.18 |
7.79 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 18.6 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2020 3:26 AM |
| Notes: |
|
|
Caribou Slobber
|
American Brown Ale
|
5 Gallons |
1.054 |
1.016 |
5.06 |
43.61 |
19.72 °L
|
5.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 8/19/2017 8:06 PM |
| Notes: It's brown, it's named after a large North American ungulate, and its name suggests oral incontinence. Ah, we market product with our minds, but we drink beer with our mouths! Which is why this American brown ale is your new favorite session beer. Dense layers of malt, caramel, baking chocolate, and a hint of light-roast coffee give way to reveal a hop character you'll be surprised to find if you're used to drinking English brown ale. The finish is complex but balanced, and the gravity is not so high as to keep you from having another. |
|
|
BOHEMIAN PILSNER
|
Bohemian Pilsener
|
21 Litres |
1.059 |
1.009 |
6.45 |
16.38 |
5.28 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2016 6:07 PM |
Notes: 15 LITROS MOSTURA
20 LITROS LAVAGEM - 76ºC
1 tablete de whirlfloc (15 mins)
* OBS: FAZER BOA RECIRCULAÇÃO E UMA BOA LAVAGEM PARA LIMPAR BEM A CERVEJA.
* FERMENTAÇÃO - 02 SAQUINHO S-23
12ºC POR VOLTA DE 8 dias e mais 16ºC por 3 dias - PARA REDUZIR
DIACETIL -
* MATURAÇÃO: 0ºC - 15 DIAS
|
|
|
American Amber Ale
|
American Amber Ale
|
22 Litres |
12.783 |
2.2 |
5.65 |
33.46 |
11.24 °L
|
5.5K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 10 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2017 8:44 AM |
| Notes: |
|
|
Industrial Arts Wrench
|
American Pale Ale
|
21 Litres |
1.065 |
1.015 |
6.61 |
0 |
4.41 °L
|
5.5K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 1/10/2019 5:24 PM |
Notes: Industrial Arts Wrench Recipe
Grist Bill, by weight:
52% Pilsner malt
22% Malted wheat
12% Flaked oats
6% Dextrose
4% Munich malt
4% Unmalted wheat
Hops
15 IBU of high alpha hop @ beginning of boil
.4 oz/gal of Citra pellet at end of boil/wp
.33 oz/gal of Cascade flowers at end of boil/wp
.2 oz/gal Mosaic pellet at end of boil/wp
.53 oz/gal Citra pellet dry hop 1 @ 50% apparent attenuation
.67 oz/gal Mosaic pellet dry hop 2 @ end of fermentation
.1 oz/gal Citra pellet dry hop 2 @ end of fermentation
Yeast
Pitch healthy, highly viable, expressive, low-flocculating english ale yeast strain (there are several that can work for this style of beer) |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
45 Litres |
1.051 |
1.011 |
5.24 |
30.54 |
13.16 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 8:20 PM |
| Notes: |
|
|
2015. - Chimay Red (Dubbel)
|
Belgian Dubbel
|
6 Gallons |
1.079 |
1.018 |
8 |
19.4 |
11.08 °L
|
5.5K |
2 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2015 4:50 PM |
Notes: Ramp primary 66-76 over 4 days
Lager in secondary for 7 days, 34F |
|
|
Kjeller 5 Sommerøl 2016
|
Blonde Ale
|
25 Litres |
1.043 |
1.009 |
4.47 |
19.52 |
3.28 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/14/2016 10:10 AM |
| Notes: |
|
|
Sabro Hazy
|
American IPA
|
12 Gallons |
1.078 |
1.015 |
8.2 |
8.93 |
6.77 °L
|
5.5K |
2 |
|
|
Author:
|
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2018 2:47 PM |
| Notes: |
|
|
Citra SMaSH American Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.97 |
40.49 |
5.26 °L
|
5.5K |
15 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 7/7/2017 2:52 PM |
| Notes: |
|
|
|
|