|
Snotty Snout Stout
|
Sweet Stout
|
6 Gallons |
1.073 |
1.026 |
6.09 |
25.48 |
30.38 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 9:53 PM |
| Notes: |
|
|
Chocolate Stout With Donna's Donuts
|
Sweet Stout
|
5.5 Gallons |
1.047 |
1.012 |
4.57 |
27.58 |
34.33 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 11/26/2021 12:03 AM |
| Notes: |
|
|
Chocolate And Coffee Stout
|
Dry Stout
|
30 Litres |
1.044 |
1.011 |
4.39 |
40.19 |
42.56 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 5.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 180 |
Creation
Date: 4/26/2020 9:33 AM |
Notes: Choc raw bits 100g and coffie grounded 50g and Vanilla stick 5g added in boil for 5min then added to 20L fermentor
20L on so4
10L on London esb
R to Check taste is coffie or choc is in 20L better then 10L
R check Vannila taste?
R check if Alkohol level sufficient w taste for next brew
R check if Chocolate malt weight maybe too much?
R check hops smell and taste if noticeable? |
|
|
"Shake What?"
|
American IPA
|
5 Gallons |
1.096 |
1.022 |
9.71 |
153.17 |
8.13 °L
|
1.1K |
0 |
|
|
Author:
|
|
chase.amundson@gmail.com
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 40 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/15/2019 4:18 AM |
| Notes: |
|
|
L'International Saison
|
Saison
|
6 Gallons |
1.042 |
1.004 |
4.98 |
35.34 |
3.07 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 1/19/2019 4:42 AM |
| Notes: |
|
|
BF Whisky Barrel Aged Oatmeal Stout
|
Dry Stout
|
17 Litres |
1.06 |
1.01 |
6.58 |
37.9 |
43.55 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 58 |
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: 11/13/2018 2:27 PM |
| Notes: last 6 days add whisky infused oak chips |
|
|
Red Earth SMaSH
|
Australian Sparkling Ale
|
22 Litres |
1.037 |
1.006 |
4.01 |
32.15 |
4.26 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 65 |
Mash Thickness: 10 |
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: 7/1/2018 8:21 AM |
| Notes: |
|
|
Small BW
|
American Barleywine
|
62 Gallons |
26.485 |
7.102 |
11.08 |
33.43 |
24.74 °L
|
1.1K |
0 |
|
|
Author:
|
|
Drew Cluley
|
|
| Boil
Size: 66 Gallons |
Boil Time: 60 |
Boil Gravity: 25 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2017 12:34 AM |
| Notes: |
|
|
Extract Secksial Chockolatt
|
Imperial Stout
|
5.25 Gallons |
1.099 |
1.025 |
9.76 |
44.75 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2016 3:15 AM |
Notes: This is a clone of Sexual Chocolate by Foothills Brewing Co., as found on TastyBrew.com blog (http://www.tastybrew.com/forum/thread/154676); as the finalized with a few tweeks to the recipe.
1: The blog said to NOT add cocoa powder after trial due to graininess in the final beer and the need to chill and re-rack, but he used 6 oz at secondary, dry. I shall use 3 oz, mixed with 6 oz boiled water that will hopefully moisten the cocoa and reduce graininess in the final product and encourage settling during secondary.
2. I'm going to use homemade chocolate syrup in place of Hershey's Special Dark Chocolate Syrup at kegging.
3. My Homebrew Supply Store did not sell Wyeast anymore; so while the original recipe uses Denny's Favorite 50, the closest strain by White Labs is California V. So, we'll see how this goes! |
|
|
Double IPA- Czech Doll
|
Imperial IPA
|
22 Litres |
1.072 |
1.014 |
7.62 |
50.43 |
7.84 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2016 1:14 PM |
| Notes: |
|
|
Casserole Brown
|
American Brown Ale
|
5.5 Gallons |
1.06 |
1.016 |
5.84 |
31.51 |
26.42 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2013 6:02 PM |
| Notes: |
|
|
Jeffeweizen 3.0
|
Weissbier
|
11 Gallons |
1.049 |
1.007 |
5.55 |
14.36 |
4.35 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 9:27 PM |
| Notes: |
|
|
Raspberry Wheat Ale
|
Fruit Beer
|
20 Litres |
1.048 |
1.009 |
5.06 |
13.12 |
3.49 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2016 5:04 AM |
| Notes: |
|
|
Smoked Chili IPA- Apply Ice
|
Other Smoked Beer
|
30 Litres |
1.045 |
1.009 |
4.83 |
29.37 |
5.55 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
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: 6/4/2016 4:31 PM |
| Notes: |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
42 Litres |
1.053 |
1.013 |
5.32 |
22.95 |
10.61 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2016 6:31 PM |
| Notes: Fermentar a 20 ° y subir 1 grado por día hasta los 24 y dejarla 14 días. |
|
|
Brown Ale
|
British Brown Ale
|
5 Gallons |
1.05 |
1.013 |
4.96 |
26.41 |
19.53 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 2/26/2016 4:58 AM |
| Notes: |
|
|
Mix-Master Mild
|
Mild
|
5 Gallons |
1.038 |
1.01 |
3.6 |
22.08 |
29.24 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 65 |
Mash Thickness: 1.4 |
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: 8/10/2015 6:36 PM |
Notes: Used brewing classic styles and BYO Meaningful Mild to produce this recipe. Also tailored to my own equipment (i.e. hopback). Then followed up with Designing Great Beers to tweak the malt bill
Wyeast 1203 Burton IPA blend used. Should have similar attenuation and temp range as 1318 |
|
|
Russian Imperial Stout
|
Russian Imperial Stout
|
5 Gallons |
1.09 |
1.023 |
8.77 |
67.15 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.31 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 6:28 PM |
| Notes: |
|
|
Berliner Weisse V.3
|
Berliner Weisse
|
60.2 Litres |
1.032 |
1.011 |
2.81 |
3.33 |
3.22 °L
|
1.1K |
0 |
|
|
Author:
|
|
Beamers Creek Brewery
|
|
| Boil
Size: 60.2 Litres |
Boil Time: N/A |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 3/29/2015 1:48 PM |
| Notes: Mash @ 156. Raise wort to 185F, hold 10 min. but do not boil. Use WY Koelsch + Lacto slurry from last batch. 22.5L @ 172 for mash in |
|
|
Cliffy Beer
|
American Amber Ale
|
5 Gallons |
1.051 |
1.014 |
4.94 |
57.28 |
13.33 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 8.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2013 1:00 AM |
Notes: Add ph balancer to mash
Mash at 152F Recirculate Continuously
Strike with 165-170F
Heat Exchanger 158F
Add seawed at end
Grain Temp 60 65F 70F
MASH Water Dough. 162 166F 164F
8.8 gallons -5.5 for mash |
|
|
|
|