|
Summer Sink
|
No Profile Selected |
5.5 Gallons |
1.07 |
1.016 |
7.07 |
133.84 |
4.23 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 85 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 59 ° F |
Priming Method: co2 |
Priming Amount: 26.84 psi |
Creation
Date: 1/11/2021 8:06 PM |
| Notes: |
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Mr. Blonde
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.012 |
4.62 |
26.52 |
4.44 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 8/2/2012 2:23 PM |
| Notes: |
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Rochefort 10 Clone
|
Belgian Dark Strong Ale
|
6 Gallons |
1.099 |
1.014 |
11.05 |
25.71 |
39.65 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 10/14/2016 7:15 AM |
Notes: Pitch yeast at 66, let temperature rise naturally to 73
Ferment for 2 weeks in primary
Rack to secondary and cold condition for 6+ weeks
Re-pitch yeast and bottle with sugar to aim for carb levels of 3.0-3.5 vols.
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Carlsberg Pilsner
|
International Pale Lager
|
6.5 Gallons |
1.071 |
1.016 |
7.21 |
30.97 |
4.86 °L
|
1.2K |
0 |
|
|
Author:
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kevinholt2010@gmail.com
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| Boil
Size: 9.98 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 77 |
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: 9/29/2023 1:53 AM |
| Notes: |
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Tropical Brett Stout
|
Tropical Stout
|
5 Gallons |
1.084 |
1.023 |
8.05 |
34.93 |
41.42 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 5.4 oz |
Creation
Date: 3/9/2023 7:21 PM |
Notes: Hey, all!
Here is my Brettanomyces tropical stout recipe. I originally brewed this a couple years ago at KVCC's sustainable brewing program, where it won a gold medal in the Brett beer category of the US College Open Beer Competition. I liked it at the time but now that I have more experience, I want to brew it again. The original recipe has way too much roasted and highly kilned malts; Brettanomyces can be easily over-shadowed by an intense roast characteristic. I'll be sticking with a little bit of roasted malt and Carafa special II to get the near black color. Carafa special II is great in this recipe because it is "dehusked" which means it won't have as much of that roasted bitterness that is prevalent in roasted malt.
When mashing, opt for a higher temperature (70 C) rather than lower (66 C). A higher mash temperature will result in a more dextrin-focused mash; more dextrin means more food for Brett.
The boil is pretty self-explanatory, just follow the hop/adjunct addition schedule.
Whirlpool and add Saaz hops. Let whirlpool rest for 20 minutes before adding the wort chiller.
Aerate after wort has been chilled to fermentation temperature. Do this whichever way works best for you.
Pitch yeast, place airlock on top of fermenter, and place in a dark room. Once airlock activity has slowed immensely or stopped completely, it is ready for secondary fermentation.
In a sanitized bucket add oak cubes, Brettanomyces, and plum puree. You do not need to purge the bucket with carbon dioxide because the Brettanomyces needs some oxygen in order to remain healthy.
Add an airlock and lid to the bucket and place in a dark room. Secondary fermentation is finished when: the airlock is no longer active AND the desired Brettanomyces character is achieved, this can take anywhere from 5 to 10 weeks.
I plan on brewing this in about a month or so. I need to procure the rest of the equipment needed for my 5-gallon homebrew setup. |
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Snowshine
|
American IPA
|
5.5 Gallons |
1.066 |
1.016 |
6.49 |
46.98 |
4.24 °L
|
1.2K |
1 |
|
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| Boil
Size: 7.61 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10.74 psi |
Creation
Date: 11/23/2020 2:45 PM |
| Notes: |
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Pale Ale With Bohemian Pilsner Recipe Brewzilla 35L
|
American Pale Ale
|
17 Litres |
1.045 |
1.009 |
4.66 |
23.83 |
3.24 °L
|
1.2K |
0 |
|
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2020 7:15 PM |
Notes: didn't recirculate with pump during mash, got low first runnings.
sparged less than 10L
KF at 19L
End of boil at 17L
KKO 1.044
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Maple Mead
|
Semi-Sweet Mead
|
5 Gallons |
1.162 |
1 |
21.22 |
0 |
21.83 °L
|
1.2K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 35 |
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: 9/12/2017 8:57 PM |
| Notes: |
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Stout N' About
|
Irish Stout
|
1000.1 Litres |
1.044 |
1.011 |
4.45 |
38.25 |
39.77 °L
|
1.2K |
0 |
|
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| Boil
Size: 1002 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2017 4:53 PM |
| Notes: |
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German Strawberry Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.063 |
1.015 |
6.28 |
21.02 |
4.76 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 5/3/2017 7:26 PM |
| Notes: |
|
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Świąteczne 2016
|
Experimental Beer
|
45 Litres |
19.303 |
5.073 |
7.86 |
18.86 |
31.44 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 16.9 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2016 4:32 PM |
| Notes: |
|
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American Pale Ale - V3
|
American Pale Ale
|
11 Litres |
1.051 |
1.01 |
5.35 |
39.33 |
6.79 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 14.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 63 |
Mash Thickness: 5.9 |
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: 9/22/2016 5:19 PM |
| Notes: |
|
|
Leffe Blond Clone
|
Belgian Pale Ale
|
23 Litres |
1.064 |
1.013 |
6.73 |
30.96 |
5.36 °L
|
1.2K |
0 |
|
|
Author:
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2016 1:13 PM |
Notes: *Sugar: (Last 15 minutes of boil)
*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.
*Yeast; making as starter:
Procedure:
In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.
Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.
You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.
Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME) |
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Northeast IPA Happy Sunny Cha Cha
|
American IPA
|
19 Litres |
1.072 |
1.014 |
7.67 |
165.85 |
6.76 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.048 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 8/11/2016 12:59 AM |
| Notes: 35 min whirlpool with 140 g of hops (5 oz) = should be yum |
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Winter Warmer
|
Holiday/Winter Special Spiced Beer
|
21 Litres |
1.091 |
1.02 |
9.28 |
15.16 |
22.09 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2016 10:28 AM |
| Notes: |
|
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Brisa I
|
American Wheat Beer
|
70 Litres |
1.049 |
1.011 |
5.04 |
26.11 |
3.67 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 80 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 90 |
Mash Thickness: 3 |
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: 6/13/2016 5:40 PM |
| Notes: |
|
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Rebel Red Ale
|
American Light Lager
|
10.5 Gallons |
1.064 |
1.02 |
5.75 |
40.27 |
18.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 4/16/2016 5:26 PM |
| Notes: |
|
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RUABEOIR
|
Irish Red Ale
|
5 Gallons |
1.065 |
1.018 |
6.17 |
24.51 |
18.78 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 6:18 AM |
| Notes: |
|
|
Felonious Monk
|
Belgian Dark Strong Ale
|
6 Gallons |
1.096 |
1.019 |
10.02 |
23.8 |
20.87 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2016 1:38 PM |
| Notes: |
|
|
FarEast IPA V2
|
American IPA
|
25 Litres |
1.063 |
1.012 |
6.65 |
86.06 |
11.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
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: 1/3/2016 12:13 AM |
| Notes: |
|
|
|
|