|
Irish Stout
|
Sweet Stout
|
5.5 Gallons |
1.057 |
1.014 |
5.61 |
34.98 |
31.57 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 2/21/2017 11:16 PM |
| Notes: Carbonation for style 2.1 vol CO2, 2.6 for this beer |
|
|
Hazy IPA Session
|
American IPA
|
10 Gallons |
1.048 |
1.009 |
5.17 |
45.1 |
4.93 °L
|
1.2K |
1 |
|
|
Author:
|
|
brewerbeitz
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 69 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 7.22 psi |
Creation
Date: 4/1/2023 2:24 PM |
Notes: Add 30 grams of steeped Simcoe hops to each keg. Fill 2 Kegs with beer and set them in the Kegeratorator at a temperature of 50 ° F.
Drop 5 degrees per day to reach 35 ° F and rest for 24 hours.
Add Carbonation Ball Lock Lid Assembly, connect CO2 at 7 psi, and carbonate for 3 days at 35 °F.
Serve at 40 °F :) |
|
|
The Doctor - Yeast Builder Only
|
Doppelbock
|
23 Litres |
1.064 |
1.009 |
7.16 |
45.32 |
32.24 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 37.25 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.84 bar |
Creation
Date: 8/27/2021 10:35 AM |
Notes: Ferment at 12C then when SG plateaus, raise to 15C to clean up
Directions from https://www.homebrewersassociation.org/homebrew-recipe/gordon-strong-czech-dark-lager/
Water treatment: RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
1 tsp CaCl2 in mash. Mash technique: Step mash, mashout, dark grains added at vorlauf
Mash rests: 131°F (55°C) 15 minutes, 147°F (64°C) 30 minutes, 158°F (70°C) 30 minutes, 170°F (77°C) 15 minutes.
Kettle volume: 7 gallons (26 L)
Boil length: 60 minutes
Final volume: 5.5 gallons (21 L)
Fermentation temp: 50°F (10°C) 2 weeks. 32°F (0°C) 12 weeks. |
|
|
Guido - BR Ale
|
Cream Ale
|
40 Litres |
1.045 |
1.009 |
4.81 |
19.7 |
4.27 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 84 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 300 g |
Creation
Date: 1/19/2019 10:28 PM |
| Notes: |
|
|
Campfire Stout Attempt
|
Oatmeal Stout
|
5 Gallons |
1.093 |
1.016 |
10.11 |
59.34 |
40.99 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 11/30/2018 2:57 PM |
Notes: dextrose = marshmallow
derived from the popular campfire stout recipe, built a new recipe for substitutions of ingredients |
|
|
Dry Sangria Shandy
|
Fruit Beer
|
5.25 Gallons |
1.065 |
1.012 |
7.06 |
24.16 |
4.01 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 68 |
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: 6/29/2018 3:52 PM |
Notes: 1. pilsner and 6-row was ground and added to mash tun along with flaked oats with tun around 168, mash was still quite hot, vigorously stirred for about 5-10 min to bring the temp down to around 150-154 degrees fahrenheit.
2. Mashed for more than 90 min (10-20 min more), I had made the mistake of starting to heat my sparge water late. prior to sparge, wort was at about 148 degrees fahrenheit
3. Vorlauf 2-3 times with 1/2 gallon each circulation.
4. Sparged with ~6.5 gallons for 30 min with water at 200 degrees Fahrenheit.
5. Once sparge reached ~7.5 gallons, boil started, for about 90 minutes, added 1oz of cascade hops 45 min into the boil, and some irish moss with 15 left in the boil. Yielded more than original batch target of 5.5 gallons. (about 6 gals)
6. Wort chilling began with copper wort chiller. It was a hot day, ~85 degrees, could not get the beer effectively below 80 degrees.
7. Added fruit and fruit juice to the carboy after transfer from boiler. Picture showed is my OG reading. ~1.056-1.058
8. Due to the hot temp, I decided to wait to pitch the yeast, and decided to add 5 teaspoons of pectic enzymes and let it sit for 12 hours before pitching yeast along with yeast nutrient around 70-72 degrees. |
|
|
Belgian Wit
|
Witbier
|
11 Gallons |
1.055 |
1.014 |
5.43 |
36.62 |
4.02 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 4/19/2018 3:53 PM |
Notes: Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. 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 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
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|
|
Christmas Ale (Belgian Dubble)
|
Belgian Dubbel
|
5.25 Gallons |
1.064 |
1.012 |
6.91 |
20.85 |
12.43 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 2 |
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: 10/26/2017 1:14 AM |
| Notes: |
|
|
Maple Mead
|
Semi-Sweet Mead
|
5 Gallons |
1.162 |
1 |
21.22 |
0 |
21.83 °L
|
1.2K |
0 |
|
|
|
| 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: |
|
|
Grapefruit Beer
|
Fruit Beer
|
5.5 Gallons |
1.069 |
1.012 |
7.52 |
0 |
19.89 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 7/7/2017 2:00 PM |
| Notes: |
|
|
Hey Steve! Stout
|
Oatmeal Stout
|
1 Gallons |
1.051 |
1.014 |
4.77 |
32.89 |
31.99 °L
|
1.2K |
0 |
|
|
Author:
|
|
breenius
|
|
| Boil
Size: 1.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
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: 4/30/2014 3:19 AM |
Notes: http://brewing.lustreking.com/articles/stovetopallgrain.html
|
|
|
Minko Baltic Porter - 5gal
|
Baltic Porter
|
5.5 Gallons |
1.088 |
1.024 |
8.31 |
38.12 |
32.39 °L
|
1.2K |
0 |
|
|
Author:
|
|
luv2brew
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 65 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 2/3/2017 3:48 PM |
Notes: Won 1st in porter category New England Regional Homebrew Competition 2016. http://nerhbc.brewcomp.com/
From a recipe originally brewed by Tim Minko. |
|
|
Small Pot Aurora Pale Ale
|
American Pale Ale
|
20 Litres |
1.055 |
1.009 |
5.98 |
39.72 |
3.92 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 87 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2015 4:11 PM |
| Notes: |
|
|
New Albion Clone
|
American Pale Ale
|
1 Gallons |
1.044 |
1.01 |
4.51 |
47.78 |
3.59 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
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: 6/18/2015 3:17 AM |
Notes: The original American craft beer. Mashed in a pot on the stovetop and sparged in a collander.
An easy way to hold mash temp is to put the pot into your oven at the lowest temp. Mine goes to 170 and with a good stir every 20 min, it stays right where I want it. |
|
|
Oogst Ale
|
Saison
|
11 Gallons |
1.064 |
1.017 |
6.13 |
22.57 |
9.91 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2015 5:20 PM |
| Notes: Showcase the yeast, high fermentation temp. |
|
|
Tattoo Remover ISA
|
American IPA
|
5 Gallons |
1.046 |
1.012 |
4.45 |
54.75 |
8.15 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2015 8:04 PM |
| Notes: Use RO water and add a teaspoon of gypsum |
|
|
Harpy
|
English IPA
|
18 Litres |
1.045 |
1.013 |
4.29 |
100.08 |
7.41 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: 12 |
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: 1/30/2015 4:19 PM |
| Notes: |
|
|
Dustin Donohue's Cherry Pale Brett
|
No Profile Selected |
4 Gallons |
1.05 |
1.013 |
4.92 |
42.51 |
3.52 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 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: 7/21/2012 2:56 AM |
| Notes: My first 100% brett batch |
|
|
10 Pacific Best Bitter Ale
|
Special/Best/Premium Bitter
|
26 Litres |
13.227 |
3.564 |
5.2 |
39.43 |
7.74 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 12.3 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2014 6:50 PM |
| Notes: Pale Ale Clear Choice 2kg |
|
|
Ignoble Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.046 |
1.011 |
4.48 |
39.41 |
3.3 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 7/3/2014 3:47 AM |
| Notes: |
|
|
|
|