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Nelson
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No Profile Selected |
24 Litres |
1.046 |
1.009 |
4.94 |
30.37 |
2.92 °L
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1.2K |
1 |
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| Boil
Size: 27.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 0.82 bar |
Creation
Date: 5/10/2022 9:24 AM |
| Notes: After 2 weeks sitting in the keg the sweetness dropped off a little making the bitterness balance good. |
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Velo Vitner Vintage Ale
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American Barleywine
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5.5 Gallons |
1.137 |
1.032 |
13.74 |
75.73 |
20.65 °L
|
1.2K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 7/17/2017 4:28 AM |
Notes: Lauter (from brewtoad):
Strike grains with 7.18 gal of water at 164 °F.
Mash at 149 °F for 90 min.
Vorlauf and lauter 3.85 gal in your first runnings.
Add 3.15 gal of sparge water at 168 °F.
Vorlauf and lauter 3.15 gal in your second runnings.
Your combined runnings should be 7 gal. |
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"PilasNuevas" Session Ipa
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American IPA
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56.1 Litres |
1.049 |
1.013 |
4.74 |
57 |
5.8 °L
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1.2K |
0 |
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| Boil
Size: 61.78 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 38 ° C |
Priming Method: co2 |
Priming Amount: 0.44 bar |
Creation
Date: 12/27/2022 5:23 AM |
Notes: 9 gr/lt wh:
4 citra
2,25 simcoe
2,75 bravo
idaho citra y bravo
buscar ph final entre 4.2-4.6
mash a 5.5 por el uso de kveik
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Journeyman
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American Amber Ale
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97 Litres |
1.057 |
1.011 |
6.08 |
32.06 |
13.86 °L
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1.2K |
0 |
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| Boil
Size: 110.23 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 85 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2022 9:00 PM |
| Notes: |
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Oceanside Rye IPA / Yorkshire Lad Rye
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English IPA
|
11 Gallons |
1.071 |
1.014 |
7.5 |
58.24 |
7.37 °L
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1.2K |
0 |
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| Boil
Size: 13.48 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 65 |
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: 8/31/2021 2:33 AM |
Notes: The beer was boiled as a single batch with all the same treatments up until chilling. The beer was whirlpooled as normal. The first half (Yorkshire) was chilled with my usual chilling rig - kettle -> pump -> CFC (with ground water) -> IC (beer running through the coil that's sitting in an ice bath) -> fermenter
Once the first half was chilled the pump and chill water was shut off. The Citra hops were then added to the remaining beer in the kettle and the beer was whirlpooled again for 10 minutes. After the second whirlpool, the chilling rig was fired up again and the Oceanside was chilled down to 64F.
Beer notes - the Yorkshire could use a little more bitterness or maybe a dry hop in the keg. It tastes good, but needs a bit of oomph. The Oceanside has a more bracing bitterness, but also a very strong sweet flavor that I suspect is from the large dose of Citra in the finish. |
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Ginger Beer
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Alternative Sugar Beer
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6 Gallons |
1.102 |
1.011 |
11.94 |
0 |
4.85 °L
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1.2K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.081 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: dextrose |
Priming Amount: 2 oz |
Creation
Date: 6/3/2021 4:26 PM |
Notes: Brought 7.5 gallons water to boil
Drained 1.5 gallons water for sparge
At boil, add corn sugar, brown sugar. Dissolve both sugars then;
add peeled/shredded ginger root, lemon juice, lemon zest and spices directly to 6.0 gallons water.
Bring to boil and hold boil :15-:20 minutes.
Drain and cool into primary ferment.
Sparge remaining contents of boil with warm/hot sparge water until fermenter is topped at 6.0 gallons.
Remove 1-2 pounds of boiled ginger and place in primary ferment.
When cooled to appropriate temperature- pitch hydrated/primed yeast.
Two week ferment in primary, then transfer malt only (no fruit/root) into secondary ferment. Ferment until fermentation complete.
Prime with 2 oz. corn sugar when bottling.
Brewer's choice- Add 1 cup malto dexatrine to batch when bottling for additional sweetness.
Note: Some recipes state that ginger need not be peeled. If you choose to not peel, at the very least, I would break up and scrub the ginger root with a stiff vegetable brush to remove any remaining dirt.
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Breakside Brewing Wanderlust Pale Ale
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American IPA
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19 Litres |
1.06 |
1.014 |
6.11 |
69.34 |
7.89 °L
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1.2K |
0 |
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| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2020 11:49 PM |
Notes: https://beerandbrewing.com/breakside-brewery-ipa-recipe/
DIRECTIONS
Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11.
BREWER’S NOTES
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point. |
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Milkshake DIPA Kveik
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Double IPA
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20 Litres |
1.072 |
1.023 |
6.42 |
54.5 |
7.94 °L
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1.2K |
1 |
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 55 |
Mash Thickness: 3.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 111.1 g |
Creation
Date: 3/15/2020 1:59 PM |
| Notes: |
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Russian River Pliny The Elder
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Double IPA
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6 Gallons |
1.072 |
1.011 |
8.33 |
91.29 |
6.33 °L
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1.2K |
2 |
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Author:
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2019 3:28 PM |
Notes: Differs from original, see the PDF at URL.
Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7
Directions:
Mash grains at 151-152° for an hour or until starch conversion is complete. Mash out at 170° and sparge.
Collect 8 gallons of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter.
Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary.
Add first set of dry hops and age 7-9 days, then add the second set. Once the second dry hops are added, swirl the initial dry hops back into suspension in the fermenter and age five more days.
With two days to go on the dry hops, drop the temperature to 32°. |
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Blonde Stout
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Spice, Herb, or Vegetable Beer
|
6.5 Gallons |
1.073 |
1.023 |
6.52 |
24.54 |
7.88 °L
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1.2K |
0 |
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Author:
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Tradition Brewing
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/8/2017 6:27 AM |
| Notes: Use dark roast coffee to avoid green pepper notes with a lighter color beer. |
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Big Red IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.017 |
5.86 |
103.6 |
14.92 °L
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1.2K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2015 11:48 AM |
| Notes: |
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Wanna Be Berliner Weisse
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Berliner Weisse
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24 Litres |
1.043 |
1.006 |
4.95 |
6.22 |
4.37 °L
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1.2K |
1 |
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2017 4:45 PM |
Notes: mash "salts"
*1g/kg malt calsiumclorid
*0,4 g lactic acid
--------------------------------------------
"killing the malt buggs"
1,045 pre first boil.
*Boil for 10 min
| Wort volym: 24 liters |
* Chill it down to 41oC
--------------------------------------------
Souring phace
additions
*1 liter Proviva hallon & granatäpple at 41oC
*1 liter Proviva hallon & svartvinbär at 37oC
| Wort volym: 26 liters (24wort+2liters of proviva) |
SOURING (in hours)
0h: start of souring. | 1,045-4 OG |
5h: into souring 10g lactic acid
24h: 1,044 OG |Ph ca 3,8|
48h: 1,043-4 OG |Ph ca 3,5|
-----------------------------------------------
"Killing the buggs"
*boil for 20 min.
*hops in at flameout (no chill extra 20-30min)
*Let it chill to 20 oC
------------------------------------------------
Fermitation
day:
1:Fermitation | 1,046 OG | Wort volym: 24 liters (26-2 liters boiloff)|
day 0: adding US-05 yeast
14: transfer to secondary fermentation with 1000g rasbarries and 500g blackberries.
20: adding additonal 500grams of rasbarries and 250 grams of pomegranate seeds
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Prusilla ,Svart Utstøtt Høne
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American Porter
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44 Litres |
1.071 |
1.012 |
7.65 |
28.67 |
36.48 °L
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1.2K |
0 |
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| Boil
Size: 47 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18.5 ° C |
Priming Method: Brown Sugar |
Priming Amount: 9231.1 g |
Creation
Date: 2/19/2017 3:12 PM |
| Notes: |
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Spectra Pale Ale
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American Pale Ale
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5.5 Gallons |
1.051 |
1.009 |
5.54 |
54.69 |
3.95 °L
|
1.2K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 4:08 PM |
| Notes: |
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Bourbon Baby
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Scottish Light
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5.5 Gallons |
1.051 |
1.012 |
5.16 |
27.12 |
25.82 °L
|
1.2K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.55 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2016 1:40 AM |
| Notes: |
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Pumpkin - Quad
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Belgian Dark Strong Ale
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17 Gallons |
1.087 |
1.02 |
8.78 |
28.99 |
5.73 °L
|
1.2K |
1 |
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| Boil
Size: 19 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2016 3:00 AM |
| Notes: |
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Galaxy/Cascade Pale
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American Pale Ale
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21 Litres |
1.068 |
1.015 |
6.84 |
63.87 |
9.27 °L
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1.2K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 55 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2016 2:01 AM |
| Notes: |
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Second Knuckle
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Belgian Dubbel
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5.5 Gallons |
1.068 |
1.013 |
7.18 |
22.45 |
16.97 °L
|
1.2K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 7/13/2016 3:14 PM |
Notes: How to make Belgian candi sugar:
http://www.franklinbrew.org/wp/?page_id=391
2 tsp of chalk added to mash
40% of mash water is distilled
All of sparge water is distilled
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[JBK] Summer Quaffer
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Best Bitter
|
12 Litres |
1.045 |
1.008 |
4.86 |
44.12 |
5.67 °L
|
1.2K |
0 |
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| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 5 |
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: 5/28/2016 7:21 AM |
| Notes: |
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Bit Bitter Brown
|
American Brown Ale
|
5.5 Gallons |
1.051 |
1.014 |
4.85 |
38.21 |
29.69 °L
|
1.2K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 5.3 oz |
Creation
Date: 3/25/2016 10:06 PM |
| Notes: |
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