|
Shanghai II
|
Weizen/Weissbier
|
11 Litres |
1.048 |
1.012 |
4.68 |
10.04 |
3.97 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 64 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2016 8:21 PM |
Notes: - Thick decoction is optional and can be skipped.
- Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.
- Pitch berries into fermentor after a few days and leave there for a couple of weeks.
- It might be a good idea, a few days before bottling, to rack into a new fermentor. Then leave the beer to settle for a few days before bottling. |
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|
Imperial Maple Stout
|
Dry Stout
|
5.5 Gallons |
1.089 |
1.013 |
9.95 |
27.71 |
42.26 °L
|
1.1K |
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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2022 1:04 PM |
| Notes: Big old Imperial Stout with chocolatey maple flavor. Perfect for winter or age it for a really robust flavor. |
|
|
Mango Habanero IPA
|
Imperial IPA
|
40 Litres |
1.086 |
1.022 |
8.47 |
71.39 |
8.57 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 47.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21.1 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 7/22/2022 9:00 PM |
Notes: Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.
One week in primary
Add mango juice, sliced habanero and dry hops when transferring to the secondary.
Two Weeks in secondary
OG 1.065
FG 1.009
ABV 7.35%
OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%
Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%
OG 1.084
FG 1.012
ABV 9.5%
|
|
|
222 - Triple IPA
|
Imperial IPA
|
15 Litres |
1.092 |
1.008 |
11.03 |
321.54 |
4.76 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 19.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/16/2022 9:52 PM |
Notes: First attempt at a triple IPA so who knows how it will go.
Will be pitched on top of a huge yeast cake from a previous brew.
The yeast choice is a bit weird, but it is a monster of a yeast, so if I have a huge cake of it and keep it nice and cold I think it will do well.
Inspired by https://www.experimentalbrew.com/recipes/old-school-triple-ipa but adjusted because I don't have any extract
Third dry hop is in the keg
Update:
Got third in the Merri Mashers 2022 IPA competition (double IPA category) so at least I'm heading in the right direction https://comps.merrimashers.org/Scoresheets/2022%20IPA%20Competition%20Results.pdf |
|
|
Prince Blueberry Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.055 |
1.013 |
5.59 |
31.16 |
44.03 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: co2 |
Priming Amount: 1.92 psi |
Creation
Date: 10/28/2020 11:19 PM |
| Notes: 5oz of Amoretti Artisan Blueberry |
|
|
BBW-1m5
|
American Barleywine
|
4.2 Gallons |
1.138 |
1.031 |
14.08 |
98.18 |
34.77 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 150 |
Boil Gravity: 1.089 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 8/26/2017 3:22 AM |
Notes: During fermentation:
~ 1 lb white oak chunks soaked in cabernet sauvignon +
6 oz dried bing cherries |
|
|
Luck O' The Irish - Feckin' Dark Ale - Forum Edition Kokkoeiereann
|
American Pale Ale
|
24 Litres |
1.048 |
1.01 |
5 |
56.83 |
11.51 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: white sugar |
Priming Amount: 90g |
Creation
Date: 3/21/2017 4:26 PM |
Notes: Crystal malt 400 in real (there's no such in this prog.)
20l - mashing; 13l sparging --> 22l prim.fement.
New calibration (much more water than before). Program paused, but didn't started, so "kokkoeireann rescue" loaded. New program from mash step 3 (70 degrees +20min)
OG: 1.048
FG: 1.010
ABVexact: 5.0 vol%
Brewing day: 28th March 2017
Fermentation with liquid yeast WLP001 California Ale Yeast direct from package to wort. (Plus Irish Yeast close to expiration date)
Dry hopping after 1 week in the same tank.
Bottling day: 13th April 2017
Carbonating with 117g white sugar
|
|
|
Saison
|
Saison
|
15 Litres |
1.053 |
1.009 |
5.69 |
31.9 |
4.86 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 22.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 9/29/2016 9:33 AM |
| Notes: |
|
|
Bakke Brygg Dubbel 50 L
|
Belgian Dubbel
|
50 Litres |
1.07 |
1.013 |
7.42 |
21.19 |
43.33 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Sukkerlake |
Priming Amount: N/A |
Creation
Date: 9/9/2016 3:05 PM |
| Notes: Kjøl ned vørter til 19 grader før pitching av gjær. |
|
|
Rye Pale Ale
|
American IPA
|
9.5 Gallons |
1.06 |
1.02 |
5.33 |
74.93 |
10.11 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 63 |
Mash Thickness: 1.25 |
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: 8/24/2016 3:51 PM |
Notes: Original recipe OG target = 1.07. Efficiency problems put me down to 1.06. Low efficiency coupled with very poor attenuation results in an ABV of 5.3% instead of the expected 7.3%.
Does not appear to fit any style. gravity sample was extremely hoppy, as could be expected. Hoping it carbs up to be at least drinkable. |
|
|
Tanks For The Rosemary
|
Saison
|
3 Gallons |
1.071 |
1.02 |
6.69 |
61.23 |
6.42 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2013 1:30 PM |
| Notes: This is basically a clone of Boulevard Brewery's Tank 7 with the addition of Rosemary. |
|
|
Wittebrew
|
Witbier
|
5 Gallons |
1.057 |
1.014 |
5.69 |
19.3 |
4.17 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 3/5/2016 3:46 PM |
| Notes: |
|
|
Resin IPA
|
American IPA
|
26 Litres |
1.06 |
1.01 |
6.55 |
61.76 |
8.44 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 64 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2016 10:38 AM |
| Notes: |
|
|
1982 Amber
|
American Amber Ale
|
6 Gallons |
1.06 |
1.011 |
6.33 |
68.1 |
18.74 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.051 |
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: 9/7/2015 10:42 PM |
| Notes: |
|
|
Hopnotic (2Hearted Clone)
|
American IPA
|
5.5 Gallons |
1.076 |
1.018 |
7.65 |
61.16 |
7.81 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 6/11/2015 9:38 PM |
| Notes: |
|
|
Raspberry Wheat
|
Weizen/Weissbier
|
5.5 Gallons |
1.061 |
1.017 |
6.06 |
7.23 |
3.81 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 5/15/2015 2:05 AM |
Notes: OG = 1.035
Added 1/2 can raspberry purée to secondary. Turned pink color. Taste is a little sour. Cold conditioning after week in bottle. |
|
|
Matt The Mediocre
|
Russian Imperial Stout
|
8.5 Gallons |
1.097 |
1.016 |
10.55 |
56.86 |
50 °L
|
1.1K |
2 |
|
|
Author:
|
|
MFer Brewery
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 2:19 AM |
Notes: 2 weeks in primary
5 months in secondary
Add 1 oz of oak cubes soaked in Port, 2 weeks prior to bottling |
|
|
Disappearing Sun Baltic Porter
|
Baltic Porter
|
5.5 Gallons |
1.088 |
1.02 |
8.95 |
21.74 |
32.08 °L
|
1.1K |
0 |
|
|
Author:
|
|
ryanswort
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2013 8:06 PM |
Notes: very similar to Zek's Porter (jamil)
first batch scored 45 at bfbc no medal
2nd batch alpha 3.6 brought to 26.22 ibu's
Target Temp (F) 150
Infusion Needed 1.25 Quarts / Pound
12.50 Quarts @ 163.6 (F)
|
|
|
FK:II Brown Ale
|
Northern English Brown
|
1 Gallons |
1.066 |
1.017 |
6.5 |
23.53 |
21.38 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2013 7:19 PM |
Notes: Toasted 2 row in the ingredients is actually home toasted Pilsner malt. Toasted for 45 minutes at 375 deg F.
Brown sugar added with the 20 min hop addition. |
|
|
NFB IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.02 |
5.94 |
127.2 |
9.96 °L
|
1.1K |
0 |
|
|
Author:
|
|
JD
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2013 4:32 AM |
Notes: This is the second Brew of this recipe. The first time we used a different yeast (White Labs WLP008 East Coast Ale Yeast).
Also the second time we used fresh Northern Brewers. |
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|
|
|