|
Cracker IPA
|
American IPA
|
21 Litres |
1.059 |
1.01 |
6.31 |
46.03 |
8.98 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/30/2015 1:42 AM |
| Notes: |
|
|
Green Bench Postcard Pils
|
Classic American Pilsner
|
19 Litres |
1.045 |
1.013 |
4.19 |
28.8 |
3.12 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 36.84 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 13 ° C |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 2/22/2022 11:12 PM |
Notes: https://beerandbrewing.com/recipe-green-bench-postcard-pils/
DIRECTIONS
Mill the grains and mash at 146°F (63°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, conduct a whirlpool step: Add whirlpool hops at 210°F (99°C), stir for 5 minutes to create a vortex, then allow 20 minutes to steep. Then chill wort to about 52°F (11°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment at 55°F (13°C) until the gravity reaches 1.016, then raise to 60°F (16°C) for diacetyl rest—total fermentation time should be about 2 weeks. Rack to secondary, crash to 35°F (2°C), and lager for 3 weeks. Package and carbonate to about 2.7 volumes of CO2.
BREWER’S NOTES
We started decocting Postcard about two years ago. The single-infusion method makes excellent beer, but we find that these steps offer a more complex malt profile and a more lasting impression.
Decoction Option: Mill the grains and mash at 131°F (55°C) for 20 minutes, then raise to 146°F (63°C) for 30 minutes, then to 158°F (70°C) for 10 minutes. Move up to one-third the mash volume to another kettle, bring it to a boil, and then mix it with the main mash. Mash out should be around 168°F (76°C). Then follow other directions as above.
Fermentation: This is another area where you can experiment. For example, we love the clean profile that 47°F (8°C) gives you, and there’s no need to adjust for a diacetyl rest that cold. We ferment most of our lagers that way, but for Postcard, we prefer the subtle fruity notes that the warmer fermentation gives us in conjunction with the hops.
Water profile: We prefer extremely soft water with minimal mineral content. This way the malt and hops shine in harmonious balance and aren’t fighting against any hardness on the palate.
Grist: If you can’t get Barke, use their base pilsner or experiment with your favorite imported variety. Another fun substitution could be malted corn, or try a cereal mash instead of using flaked. Enjoy! |
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|
Butterweich Marzen
|
Märzen
|
5 Gallons |
1.056 |
1.016 |
5.19 |
14.68 |
12.45 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 2.1 |
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: 8/12/2019 11:11 PM |
Notes: Ferment for seven days at 48°F (9°C), lower to 43°F (6°C) for four days, then reduce temperature by 2°F (1°C) a day until at 32°F (0°C).
2nd Place at Campbell, CA Oktoberfest. |
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|
Trashy Blonde
|
Blonde Ale
|
3.8 Litres |
1.041 |
1.01 |
4.03 |
85.49 |
8 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 3/2/2018 5:55 PM |
| Notes: |
|
|
Bergamia Gold
|
American Amber Ale
|
15 Litres |
1.045 |
1.009 |
4.76 |
31.72 |
13.94 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 90 |
Mash Thickness: 4.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2018 11:00 AM |
| Notes: |
|
|
La Wera
|
International Pale Lager
|
55 Litres |
1.048 |
1.01 |
4.88 |
22.23 |
3.29 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 62.92 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: co2 |
Priming Amount: 1.25 bar |
Creation
Date: 9/14/2017 6:07 PM |
| Notes: |
|
|
Orange Ginger Dark Chocolate Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.078 |
1.019 |
8.25 |
77.73 |
50 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 3.4 oz |
Creation
Date: 10/14/2016 6:41 PM |
Notes: Add Candi sugar with 10 minutes left on boil.
Soak Cacao Nibs, Ginger, Candied Ginger, and Orange Zest in 2-3 oz vodka for 7 days to extract flavor and sanitize - add to secondary.
OG 1.077
FG. 1.027
ABV 7.05%
FG 1.024
ABV 7.45%
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|
(2015-12-22) Carrollton Common
|
California Common Beer
|
6 Gallons |
12.795 |
3.908 |
4.78 |
41.86 |
9.01 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 9.7 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 4:01 PM |
| Notes: |
|
|
Colon Emergency 5 Gallon
|
American Pale Ale
|
5 Gallons |
1.062 |
1.017 |
5.89 |
48.64 |
7.82 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 6/12/2014 2:02 PM |
| Notes: |
|
|
American Psycho Brett IPA
|
American IPA
|
10 Gallons |
1.059 |
1.005 |
7.05 |
80.4 |
6.56 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 10/4/2015 2:18 PM |
Notes: 5 gallons brett
5 gallons london
Not columbus @ 60. Hop shot for 40 IBUs.
London dry hopped (warm) with .75 oz Waimea and .25 oz Columbus for 7 days
Brett crash for 3 days, dry hop with 1 oz Falconers for 7 days, transfer to keg on .5 oz Falconers dry hop
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|
|
Uncle Drunkel
|
Dunkelweizen
|
5.5 Gallons |
1.048 |
1.007 |
5.39 |
19.11 |
23.47 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 9/23/2015 12:28 AM |
| Notes: |
|
|
Sour Apricot Blonde
|
Fruit Lambic
|
5 Gallons |
1.06 |
1.023 |
5.09 |
4.4 |
5.62 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 7/16/2015 3:27 PM |
Notes: To brew this sour blonde with apricot, mash at high temp for a short amount of time: 160°F (71°C) for 15 minutes. The idea is to create a wort with low fermentability and even some starch remaining.
Ferment with primary strain at 68°F (20°C) for ale
After primary fermentation is complete, rack to your aging vessel of choice (shoot for as low oxygen permeability as possible to limit acetic acid) and add Brett/bacteria blend.
Once souring has reached our satisfaction (8-12 months typically), add the apricots. Select a variety with intense flavor (Blenheim, Golden Sweet, etc.). You can choose to throw a few pits in for character.
After 2-3 months, rack off apricot sludge and package. |
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|
PS Sweet Stout
|
Sweet Stout
|
5 Gallons |
1.064 |
1.022 |
5.49 |
32.91 |
41.11 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/15/2015 3:59 AM |
| Notes: |
|
|
Toms' Marzen
|
Oktoberfest/Märzen
|
11 Gallons |
1.056 |
1.014 |
5.48 |
21.01 |
11.48 °L
|
1.4K |
2 |
|
|
Author:
|
|
igbadwolf
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: co2 |
Priming Amount: 5 Gallons |
Creation
Date: 6/14/2015 1:45 PM |
| Notes: Pitch three packages of liquid yeast per 5.5 gallons of wort. plus the additional 17.25 grams per 5 gallons of custom yeast saflager s23 rehydrated, pitch all yeast at 58 degrees. Start the primary fermentation at 54, wait 7 days and then ramp to 58, hold for 7 days. Check gravity if close to final then rack into secondary carboys, hold at 58 for one week, and begin to drop temp 5 degrees per day until you hit 40 degrees. Hold at 40 degrees for three to five weeks. Keg at 2.5 Enjoy |
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|
Czech Pilsner
|
German Pilsner (Pils)
|
5 Gallons |
1.052 |
1.008 |
5.72 |
72.62 |
3.93 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2015 12:51 AM |
Notes: 4/9/15: started yeast starter at 7:30pm. 1800ml water and 1 cup dry malt extract.
Brix 10.0 sg 1.040
Used 16g of yeast (1-1/2) packets.
4/11/15: Preheat mash tuns with 1-1/2 gallon boiling water for 30 min.
Boiled 3-1/2 gallons strike water to 168 degreed. Added grains and mash went to 155 degrees. Added 1 quart ice water and dropped to desired 152 degrees.For mashout added 6.5 quarts boiling water. Only raised it to 166 degrees. Let sit for 10 min.
Transfered to kettle and boiled. Added 1oz Perle for 60 min. ! oz of Sterling for 20 min and 1 oz Sterling for 10 min.
Cooled to 55 degrees and racked to fermenter. Added yeast and set freezer to 50 degrees. Initial Brix 10.8
4/21: Removed from freezer for diacetyl rest in basement. 61 degrees in basement.
4/23: transfered to secondary. SG reading of 1.010. Set Temperature in Freezer to 50 degrees
4/24: lowered freezer to 47 degrees
4/25: lowered to 44 degrees
4/26: lowered to 40 degrees
4/27: lowered to 37 degrees
4/28: lowered to 34 degrees
5/28: raised to 50 degrees in prep of bottling next day
5/29: Boiled 2 cups water and added 3.5 oz of corn sugar.
Transfered to bottle bucket. Final SG reading 1.006
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|
|
William Black X
|
Belgian Blond Ale
|
5.5 Gallons |
1.108 |
1.027 |
10.61 |
0 |
13.59 °L
|
1.4K |
0 |
|
|
Author:
|
|
Bfonta001
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
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: 4/2/2015 12:01 PM |
| Notes: |
|
|
Dona Carmen
|
Standard/Ordinary Bitter
|
12.75 Gallons |
1.045 |
1.012 |
4.31 |
32.27 |
10.82 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 95 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2015 5:36 AM |
| Notes: |
|
|
Game Over IPA
|
American IPA
|
18 Litres |
1.064 |
1.016 |
6.29 |
47.21 |
8.41 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 80 |
Boil Gravity: 1.048 |
Efficiency: 55 |
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: 2/20/2015 3:51 PM |
Notes: Água tratada com:
Gypsum.....6g
Epsom......2g
Sal........1g
Chalk......1g |
|
|
Sorcerer's Screed
|
Sahti
|
10 Gallons |
1.072 |
1.015 |
7.49 |
9.8 |
16.45 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 10/6/2016 5:17 PM |
| Notes: Use Juniper boughs at bottom of mash tun. |
|
|
Ponele Que Sahti
|
Sahti
|
19 Litres |
1.085 |
1.017 |
8.9 |
9.17 |
15.26 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 2/20/2022 4:11 AM |
| Notes: |
|
|
|
|