|
P-nut Butter Imperial Stout
|
Imperial Stout
|
5 Gallons |
1.086 |
1.022 |
8.43 |
58.33 |
48.27 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
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: 2/9/2016 1:01 PM |
| Notes: |
|
|
FrankenPils
|
Czech Premium Pale Lager
|
6.5 Gallons |
1.057 |
1.014 |
5.66 |
33.12 |
3.16 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 58 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/29/2019 3:10 AM |
Notes: https://byo.com/article/bohemian-pilsener-style-profile/
Bohemian Pilsener
(5 gallons/19 L, all-grain)
OG = 1.056 (13.9 °P) FG = 1.016 (4.2 °P)
IBU = 40 SRM = 4 ABV = 5.3%
Ingredients:
10.75 lb. (4.8 kg) Durst continental Pilsner malt (or similar) 2 °L
0.75 lb. (340 g) Briess Carapils® malt (or similar) 2 °L
4.83 AAU Czech Saaz hops (1.38 oz./39 g for 3.5% alpha acid) (60 min)
5.8 AAU Czech Saaz hops (1.67 oz./47 g for 3.5% alpha acid) (30 min)
2.9 AAU Czech Saaz hops (0.83 oz./24 g of 3.5% alpha acid) (10 min)
2.9 AAU Czech Saaz hops (0.83 oz./24 g of 3.5% alpha acid) (0 min)
White Labs WLP800 (Pilsner Lager), Wyeast 2001 (Urquell) or Fermentis Saflager S-23 yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at
154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.044 (10.9 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM (S-methyl methionine) present in the lightly-kilned Pilsner malt and results in less DMS (Dimethyl Sulfide) in the finished beer. Add the first hop addition with 60 minutes remaining in the boil. The other hop additions are at 30, 10, and zero minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil.
Chill the wort to 50 °F (10 °C) and aerate thoroughly. The proper pitch rate is 20 grams of properly rehydrated dry yeast, four packages of liquid yeast or one package of liquid yeast in a
9-liter starter.
Ferment around 50 °F (10 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but don’t rush it. Cold fermented lagers take longer to ferment than ales or lagers fermented at warmer temperatures. If desired, perform a diacetyl rest during the last few days of active fermentation.
Rack the finished beer to a keg and force carbonate or rack to a bottling bucket, add the priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.
A month or more of cold conditioning at near freezing temperatures will mellow some of the flavors and improve the beer. Serve at 43 to 46 °F (6 to 8 °C). |
|
|
Fyr Og Flamme
|
American Pale Ale
|
50 Litres |
1.06 |
1.011 |
6.41 |
61.52 |
10.45 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 57.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2017 11:14 AM |
| Notes: |
|
|
Amber Christmas
|
American Amber Ale
|
50 Litres |
1.063 |
1.011 |
6.9 |
67.97 |
15.57 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 77 |
Mash Thickness: 3.03 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2017 7:40 AM |
| Notes: |
|
|
Cherry Poptart
|
Kölsch
|
5.5 Gallons |
1.049 |
1.012 |
5 |
23 |
4.53 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/17/2017 4:46 PM |
| Notes: |
|
|
Sweet Ass Cherry Pie
|
Fruit Beer
|
3 Gallons |
1.054 |
1.013 |
5.28 |
37.66 |
19.53 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 57 |
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: 3/31/2017 8:13 PM |
| Notes: |
|
|
Guinness
|
Dry Stout
|
27 Litres |
1.039 |
1.007 |
4.29 |
40.17 |
30.31 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: 3.2 |
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: 2/12/2017 1:29 PM |
| Notes: |
|
|
2017 - 01/03/17 - Sherlock's Burton Ale V2
|
Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.054 |
1.014 |
5.22 |
52.91 |
13.92 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 10:25 PM |
| Notes: |
|
|
Coffee & Cream Stout
|
American Stout
|
55 Litres |
1.087 |
1.026 |
7.97 |
36.59 |
38.19 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 65 |
Boil Gravity: 1.104 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2016 11:25 AM |
| Notes: |
|
|
Golden Kolsch
|
Kölsch
|
6.5 Gallons |
1.055 |
1.012 |
5.59 |
25.9 |
5.95 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/22/2016 6:53 PM |
| Notes: |
|
|
Premium Bitter
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.044 |
1.014 |
3.97 |
35.89 |
9.12 °L
|
1.2K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: 10lbs |
Creation
Date: 7/7/2013 12:13 AM |
| Notes: |
|
|
Saison & Koelsch Experiment
|
Kölsch
|
21.5 Litres |
1.055 |
1.011 |
5.75 |
32.49 |
5.14 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 7:53 PM |
Notes: Split batch experiment - two yeast strains Wyeast 1007 & 3724
Same wort, same fermenter type, different temperature.
- OG: Slightly heavy for a Koelsch.
|
|
|
2015 American Barleywine
|
American Barleywine
|
6 Gallons |
1.109 |
1.016 |
12.15 |
128.19 |
16.82 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 58 |
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: 10/8/2015 2:01 PM |
| Notes: |
|
|
CF IPA
|
American IPA
|
5 Gallons |
1.06 |
1.018 |
5.51 |
87.76 |
9.36 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.58 |
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: 9/27/2015 6:50 PM |
| Notes: |
|
|
Effin August Ale
|
American Pale Ale
|
3 Gallons |
1.053 |
1.016 |
4.94 |
41.09 |
5.09 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 4.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 4/24/2015 1:22 AM |
Notes: 5lbs. California 2-row
.5lbs. American 2-row
First pitch Wyeast
Very light, nice session beer, mellow bitterness, light hop aroma. Could use more malt/body. |
|
|
Bumbleberry Wheat
|
Fruit Beer
|
10 Gallons |
1.06 |
1.014 |
6.09 |
33.37 |
5.78 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2015 3:16 AM |
Notes: blueberry, raspberry, strawberry, blackberry
Puree and rack wort onto mix.
|
|
|
Death By Hops (clone)
|
American IPA
|
1 Gallons |
1.069 |
1.016 |
6.96 |
109.47 |
8.2 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 1/28/2015 5:43 AM |
| Notes: |
|
|
India Rye Ale
|
American IPA
|
5 Gallons |
1.065 |
1.014 |
6.6 |
81.4 |
16.9 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 3/1/2011 9:57 PM |
Notes: Source = Irish Red Ale recipe start. Modifications based on ingredients/specs from Founders Red's Rye PA, Rogue Northwestern Ale, Summit India Rye Ale.
Rye = 20% of grain bill
SG at boil = 55
Alternative to homegrown Cascade hops = 1 oz Amarillo 10 mins, 1.5 oz Amarillo dry hop
Use hop bag for steeping whole hops to prevent blockage during wort transfer
Moved 0.2 oz Amarillo to end of boil, due to this batch alpha % being higher than last batch.
Added 1/2 oz dry hops in secondary. Rest of dry hops to keg at kegging. Steeped for 3 weeks. |
|
|
Double IPA
|
American IPA
|
11 Gallons |
1.095 |
1.015 |
10.57 |
132.92 |
9.35 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
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: 5/28/2014 6:26 PM |
| Notes: |
|
|
Snake Eater DIPA
|
Imperial IPA
|
5 Gallons |
1.088 |
1.021 |
8.8 |
138.29 |
9.9 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2013 8:49 PM |
| Notes: |
|
|
|
|