|
Munich Helles
|
Munich Helles
|
5.5 Gallons |
1.05 |
1.013 |
4.93 |
19.28 |
3.56 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
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: 1/23/2015 11:22 PM |
| Notes: |
|
|
Curieux Clone
|
Belgian Tripel
|
5.75 Gallons |
1.088 |
1.013 |
9.92 |
38.56 |
5.49 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.2 |
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: 6/13/2014 3:44 PM |
| Notes: Brewed this one at Craigs (7/13), used magnum for bittering. Ended up getting better efficiency than usual so only used about 5% sugar and OG was 1.088 also get about 85-90 gallons instead of the 66 we were shooting for. Pitched some wlp007 in ten 10gal since we didn't have enough yeast. Might use it to blend if necessary. Mash temp was also lower than expected, around 147/148 so next time it should probably be a bit higher especially because the barrel will dry it out. The lack of the original amount of sugar should help though. Yeast pitch ended up being a bit lower than expected, about 250ml of slurry instead of 300ml. Also ended up pitching warm. My personal brew I cooled it down but ended up doing it too much and it went to 58F. I heated it up to 66F by midnight and it was sitting there on the morning of 7/14. Not much activity so far. By evening it had started and was at about 68F, cooled it down to 65F. 7/15 had heated up to 70F overnight so I cooled it down to 67F. Evening it had cooled to about 65F so I heated it back to 67F. 7/16 it had chilled down to 66F so I heated it to 67F. By evening it was 70F. Turned the heater on in the evening and by morning of 7/17 it was up to 75F. Kegged on 8/20/14. Barreled this beer on 3/21/15 with a gravity of 1.012. Topped it off on 5/17/15 and took a reading which put it at 1.009. Racked out of the barrel and into kegs on 6/14/15 and the gravity was 1.006. Beer obviously kept fermenting in the barrel. Beer turned out to be about 11% and has quite a lot of bourbon alcohol character. |
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|
Shumacher Alt Clone
|
Düsseldorf Altbier
|
5.8 Gallons |
1.048 |
1.011 |
4.82 |
38.91 |
8.95 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.037 |
Efficiency: 81 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2015 12:07 AM |
| Notes: |
|
|
Dry Stout
|
Irish Stout
|
13.25 Gallons |
1.043 |
1.01 |
4.33 |
32.16 |
33.04 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 73 |
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: 11/14/2015 7:42 PM |
| Notes: |
|
|
2015.5 - Hair Of The Dog Fred
|
American Barleywine
|
6 Gallons |
1.107 |
1.031 |
10 |
76.91 |
12.75 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 150 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/6/2015 1:36 AM |
| Notes: |
|
|
Sahti Viking Beer
|
Sahti
|
5 Gallons |
1.092 |
1.024 |
9 |
6.96 |
18.67 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.092 |
Efficiency: 75 |
Mash Thickness: 0.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 78.5 ° F |
Priming Method: turbinado |
Priming Amount: 4.2 oz |
Creation
Date: 7/6/2020 4:39 AM |
Notes: This beer should be made in early spring when fresh spruce and juniper tips are fresh. The spruce tips should be foraged in early spring as soon as the bright lime-green buds emerge from their papery casings. This is when they are most tender and their slight resinous flavor is minimal. For safety, juniper tips have been replaced by dry juniper berries purchased from a reputable dealer as some juniper plants are poisonous.
Of the roughly 40 species of juniper, a small number are poisonous and a majority have bitter fruits. Only a few yield edible berries (actually modified cones) and only one is routinely used for flavoring. The flavoring juniper, best known for its contribution to gin, pickling, and Sahti beer, is common juniper, Juniperus communis.
Mash lasts 5+ hours, and there is no boil. Therefore, this is a raw beer.
Hops are added 40 minutes into the 176f mash.
Beer is racked post fermentation and turbinado is added and stirred into the beer. The beer is then bottled and corked quickly as fermentation can be vigorous after just 20 minutes. |
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|
10 Gallon All Grain "Three Blind Mice/Moose Drool" Brown
|
American Brown Ale
|
11 Gallons |
1.07 |
1.022 |
6.29 |
39.53 |
38.13 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 8/29/2013 3:37 PM |
Notes: Southern English:
Wyeast Strains:
1099 - Whitbread Ale™
1187 - Ringwood Ale™
1968 - London ESB Ale™
1318 - London Ale III™
1469 - West Yorkshire Ale
Northern English:
Wyeast Strains:
1026 PC - British Cask Ale 3QTR13
1028 - London Ale™
1098 - British Ale™
1275 - Thames Valley Ale™
1335 - British Ale II™
American Brown:
Wyeast Strains:
1056 - American Ale™
1272 - American Ale II™
1332 - Northwest Ale™
1335 - British Ale II™
1450 - Denny's Favorite 50 |
|
|
Crème Brûlée Imperial Milk Stout
|
Russian Imperial Stout
|
4.5 Gallons |
1.103 |
1.026 |
10.12 |
70.04 |
39.48 °L
|
4.5K |
3 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
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: 11/29/2011 10:46 PM |
Notes: - mash with 2tsp chalk, .5tsp CaCl2, .5tsp Epsom Salt, 1.5tsp Baking Soda
- caramelize sugar by heating in pan until browned and adding immediately to boil
- add vanilla and cardamom at end of boil, remove vanilla beans before transferring to fermenter
- Wyeast 4021 added during rack to secondary
brewed on 1/4/2012
- OG: 1.098, ~71% efficiency
- mashed a little too high, for some reason mash temp read over 160 even when striking at 164. Electric heating element in kettle may be skewing temperature readings of strike water. Had to add cold water to mash to get down in 150s.
racked on 1/11: gravity 1.025 |
|
|
Peanut Butter Jelly Time
|
Brown Porter
|
5.5 Gallons |
1.052 |
1.013 |
5.14 |
29.66 |
26.7 °L
|
4.5K |
0 |
|
|
|
| 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: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2016 6:34 AM |
| Notes: |
|
|
Lady Lavender
|
Belgian Specialty Ale
|
1 Gallons |
1.064 |
1.016 |
6.24 |
16.91 |
5.19 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 1.1 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/12/2012 11:48 PM |
| Notes: |
|
|
Blackberry Belgian Ale
|
Witbier
|
5.5 Gallons |
1.053 |
1.012 |
5.39 |
13.36 |
4.3 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2015 4:54 AM |
Notes: Blond candi syrup in a last 15 minutes of boil.
Blackberry Puree in at primary. |
|
|
Beavertown Gamma Ray Clone
|
American Pale Ale
|
22 Litres |
1.051 |
1.009 |
5.57 |
22.05 |
4.24 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
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: 12/13/2020 5:59 PM |
| Notes: |
|
|
Hefeweizen
|
Weizen/Weissbier
|
12.5 Litres |
1.052 |
1.016 |
4.8 |
16.83 |
5.37 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2015 7:42 PM |
| Notes: |
|
|
Apple Ipa
|
American IPA
|
5.5 Gallons |
1.076 |
1.018 |
7.65 |
75.76 |
9.95 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2016 1:36 PM |
| Notes: |
|
|
Smoked Marzen
|
Märzen
|
20 Litres |
1.058 |
1.013 |
5.95 |
25.48 |
11.7 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2016 8:36 PM |
| Notes: |
|
|
Black Kolsch
|
Schwarzbier
|
5.25 Gallons |
1.052 |
1.013 |
5.14 |
22.66 |
33.06 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2015 3:37 AM |
| Notes: |
|
|
Tasty Mc D Blind Pig Clone
|
American IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.56 |
69.2 |
8.86 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 4/10/2016 4:37 PM |
| Notes: |
|
|
DIPA V2
|
Double IPA
|
19 Litres |
1.075 |
1.015 |
7.98 |
135.97 |
6.74 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 4/30/2016 1:34 AM |
| Notes: |
|
|
Smoked Hefe (Hefeweizen)
|
Weizen/Weissbier
|
5 Gallons |
1.05 |
1.012 |
4.88 |
24.73 |
3.67 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 69 |
Mash Thickness: N/A |
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: 6/27/2014 7:36 PM |
Notes: Sources of inspiration:
- https://byo.com/stories/issue/item/2265-german-hefeweizen-style-profile
- http://www.brewersfriend.com/homebrew/recipe/view/14487/bavarian-hefeweizen
|
|
|
Salty Dog (grapefruit Gose)
|
Gose
|
5.25 Gallons |
1.033 |
1.006 |
3.65 |
10.99 |
2.71 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
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: 5/25/2017 7:34 PM |
Notes: add acidulated malt after 45 mins.
add 1 tsp gypsum to mash.
use phosphoric acid (10%) or lactic acid (88%) to lower mash pH to 4.5-4.6
kettle sour with lactobacillus until pH is around 3.5-3.7 |
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