|
Summer Lovin' Golden Ale
|
Standard/Ordinary Bitter
|
23 Litres |
1.044 |
1.01 |
4.44 |
28.07 |
5.8 °L
|
1.1K |
0 |
|
|
Author:
|
|
Brewbegoodtome
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 11:28 AM |
| Notes: |
|
|
Samuel Smith Clone
|
English IPA
|
5.5 Gallons |
1.049 |
1.012 |
4.87 |
50.91 |
11.27 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 9.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 78 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2023 5:46 PM |
| Notes: |
|
|
German Pils
|
German Pilsner (Pils)
|
60 Litres |
1.066 |
1.02 |
6.09 |
22.54 |
3.84 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 13.5 ° C |
Priming Method: sucrose |
Priming Amount: 393.2 g |
Creation
Date: 1/24/2022 3:29 PM |
Notes: Muy importante en esta cerveza la levadura y la fermentación.
La dosis es de un sobre cada 10 litros. Se ha de sembrar por encima de 20ºc, espera 30 min y remover.
Después se puede bajar la temperatura hasta los 13,5ºC que es a la que vamos a fermentar.
La otra opción consiste en esparcir la levadura seca en un volumen de agua estéril o mosto 10 veces superior a su propio peso, a una temperatura de
23 ºC ± 3 ºC (73 ºF ± 6ºF). Una vez que el peso total de la levadura se encuentre reconstituido en forma de crema (esta etapa lleva de 15
a 30 minutos) se mantiene la agitación suave por otros 30 minutos. Posteriormente se siembra la crema obtenida en los fermentadores.
En esta cerveza el proceso de fermentación dura mucho más de lo que en otras llegando incluso a los 14 días.
Después de la fermentación que haremos a 13.5ºC se hace un trasvase y se baja la temperatura de la cerveza a unos 2ºC de manera progresiva, nunca pasando de 3ºC al día para tenerla así 5 días para no decantar toda la levadura existente y que al carbonatar con azúcar se genere el gas.
Después se embotella.
|
|
|
American Pale Ale
|
American Pale Ale
|
60 Litres |
1.052 |
1.011 |
5.35 |
33.65 |
6.48 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 5.357 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2017 1:04 PM |
| Notes: |
|
|
Stout
|
Russian Imperial Stout
|
12 Litres |
1.099 |
1.018 |
10.69 |
65.11 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: bulk |
Priming Amount: 88 |
Creation
Date: 1/22/2017 1:24 AM |
| Notes: |
|
|
Honey Rye
|
No Profile Selected |
5.5 Gallons |
1.06 |
1.014 |
6.09 |
27.11 |
6.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 74 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2016 11:47 PM |
| Notes: add local honey at flameout |
|
|
Bump House IPA
|
American IPA
|
10 Gallons |
1.073 |
1.015 |
7.57 |
80.15 |
10.15 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12.87 Gallons |
Boil Time: 90 |
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: 6/21/2012 8:22 PM |
| Notes: |
|
|
Tormenta Negra
|
American Stout
|
20.8 Litres |
1.062 |
1.018 |
5.79 |
45.32 |
26.17 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: InvertSugar |
Priming Amount: 122.4 g |
Creation
Date: 11/5/2015 6:35 PM |
| 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: |
|
|
Centennial Blonde Ale
|
Blonde Ale
|
11 Gallons |
1.041 |
1.007 |
4.47 |
21.33 |
5.07 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 12.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2015 11:41 PM |
| Notes: |
|
|
Nøgne Ø Brown Ale
|
California Common Beer
|
14 Litres |
1.041 |
1.013 |
3.73 |
23.61 |
18.76 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 63 |
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: 6/21/2015 2:28 AM |
Notes: Søndag 15. november / cc tirs 1/12/tappet 5/12 lør
1,041/1,013
Mesk 68 grader
SG målt til 1,014 26/11 Torsdag
SG målt til 1,013 28/11 Lørdag |
|
|
Hopback Ale 1
|
California Common Beer
|
5.5 Gallons |
1.064 |
1.018 |
6.02 |
100.62 |
16.62 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 10:56 AM |
| Notes: |
|
|
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 |
|
|
MARIONBERRY BROWN ALE
|
No Profile Selected |
5 Gallons |
1.061 |
1.01 |
5.7 |
33.8 |
25 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5.5 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: 5/3/2011 3:01 PM |
| Notes: |
|
|
Chicken Raid
|
Scottish Export 80/-
|
5.5 Gallons |
1.054 |
1.014 |
5.14 |
27 |
10 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.00004 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: 5/30/2011 1:12 AM |
| Notes: |
|
|
Topaz/Mt Hood IPA
|
American IPA
|
6.5 Gallons |
1.068 |
1.015 |
6.87 |
67.52 |
12.32 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 12/2/2014 3:17 PM |
| Notes: Satus is actually Topaz. not in the system so I had to add. I would increase the calcium a bit. |
|
|
Roggenbier
|
Roggenbier
|
20 Litres |
1.053 |
1.015 |
5.06 |
17.13 |
16.6 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 3.2 |
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: 12/22/2017 3:58 AM |
| Notes: |
|
|
Winter Whisper
|
Specialty IPA: New England IPA
|
21 Gallons |
1.064 |
1.017 |
6.45 |
57.8 |
4.35 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 30 |
Boil Gravity: 1.061 |
Efficiency: 67 |
Mash Thickness: 1.2 |
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: 10/29/2018 8:16 PM |
| Notes: |
|
|
Ginger Beer
|
Alternative Sugar Beer
|
6 Gallons |
1.102 |
1.011 |
11.94 |
0 |
4.85 °L
|
1.1K |
0 |
|
|
|
| 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.
|
|
|
Double Milkshake NEIPA
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.076 |
1.016 |
7.81 |
55.48 |
8.58 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 60 |
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: 3/29/2022 2:32 PM |
Notes: ***First Brew on the BrewZilla 220v 65L/17.1G***
- Full immersion brew
Steps:
1.) Heat 9.5 gallons of water to 154°F (mash temp).
2.) Mash in all grains. Once they are mixed in, start a 60 min timer. Throughout the whole mash, keep the recirculating pump on and stir every 10 mins.
3.) After the mash, drain excess wort then bring to a boil.
4.) Once boiling, add 1oz Zamba hops and start a 60 min timer.
5.) With 50 mins left in the boil, add 1 lb lactose powder.
6.) With 15 mins left in the boil, add 1 lb Brewer's Crystals (slowly add these as to not scorch your machine).
7.) With 10 mins left in the boil, add 2 tbsp vanilla extract.
8.) After 60 min boil completes, chill to 180°F and add whirlpool hops. Whirlpool for 20 minutes.
9.) Chill the wort to 70-75°F and pitch yeast (be sure to use 2 packs of WLP066 or WLP067 since it is higher alcohol).
10.) After 2 days in the fermenter, add the 2 day dry hops.
11.) After another 5 days (7 days total), add the 7 day dry hops and 3x vanilla beans (cut beans open for maximal flavor).
12.) After another 7 days (2 weeks total), you can keg it up & enjoy!
|
|
|
|
|