|
Winter Warmer (Maple Strong Scotch Ale)
|
Strong Scotch Ale
|
5.81 Litres |
1.105 |
1.026 |
10.37 |
20.2 |
17.8 °L
|
4.1K |
0 |
|
|
Author:
|
|
Pascal Riendeau (Paco)
|
|
| Boil
Size: 9.60896 Litres |
Boil Time: 120 |
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: 4/2/2011 12:34 PM |
Notes: Yeast slurry from Scott's switch (27/09/09) Mash @ 70°C 25/10 - Bottling, 18.93L, 104g corn sugar |
|
|
Next Chapter Patersbier
|
Trappist Single
|
19.5 Litres |
1.048 |
1.01 |
4.88 |
23.85 |
4.33 °L
|
4.1K |
0 |
|
|
Author:
|
|
Brewbegoodtome
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 2.095 |
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: 3/20/2016 4:20 PM |
| Notes: People loved this beer. It worked out really well. If I was to brew again, however, I would go for more body and malt character. Probably by increasing the aromatic to 5%, munich to 10%, and adding in 7.5% wheat. |
|
|
Old Style Lager Version 2
|
American Lager
|
5.5 Gallons |
1.047 |
1.011 |
4.72 |
18.55 |
5.17 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 63 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 7:34 PM |
| Notes: |
|
|
Caroline's Scotch Ale
|
Wee Heavy
|
5 Gallons |
1.09 |
1.025 |
8.6 |
28.44 |
23.12 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 11/26/2015 8:13 PM |
Notes: Silver certificate - and just one point shy of gold - at 2017 NHBC.
Switching from 60 to 90 minute boil. |
|
|
Tennents
|
International Pale Lager
|
6.5 Gallons |
1.046 |
1.007 |
5.06 |
14.43 |
3.11 °L
|
4.1K |
3 |
|
|
Author:
|
|
Frankenheim
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2020 9:36 PM |
| Notes: |
|
|
Big Fella Doppelbock
|
Doppelbock
|
23 Litres |
1.046 |
1.012 |
4.42 |
67.14 |
16.48 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Coopers Carbonation Drops |
Priming Amount: 5 per 750ml bottle |
Creation
Date: 7/7/2012 12:21 PM |
Notes: Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.
Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%
Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."
|
|
|
Amarillo IPA
|
American IPA
|
24 Litres |
1.045 |
1.011 |
4.47 |
66.22 |
9.97 °L
|
4.1K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2018 10:54 AM |
| Notes: |
|
|
Notorious BIG Juicy NEIPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.016 |
6.94 |
90.42 |
6.91 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2018 9:37 PM |
Notes: On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.
On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.
Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.
The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.
Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer. |
|
|
Belgian Cherry Wheat
|
Witbier
|
5 Gallons |
1.062 |
1.019 |
5.72 |
31.72 |
14.7 °L
|
4.1K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 7:42 PM |
| Notes: yeast starter 1 liter water, 1 cup DME 11g yeast. |
|
|
Summer Lager
|
American Light Lager
|
12 Gallons |
1.045 |
1.01 |
4.6 |
21.62 |
2.53 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 2:21 PM |
Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner
I turn the power off and start the whirlpool at 5 minutes to go then keep it going until the temp reaches 170 then chill to 60F |
|
|
#60 Wee Heavy
|
Wee Heavy
|
27 Litres |
1.08 |
1.027 |
6.92 |
24.38 |
21.4 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 12:07 PM |
Notes: This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.
add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.
May also need daily agitation of fermenter.
Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)
cooled in the freezer to 13C, yeast pitched.
Went down to 1.010 (9.2%), very thin body. Infection with wild yeast
|
|
|
Hoppy Pils 2
|
German Pilsner (Pils)
|
5 Gallons |
1.052 |
1.008 |
5.76 |
48.34 |
4.24 °L
|
4.1K |
6 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2016 4:26 PM |
Notes: Ferment 2 weeks at no greater than 55F.
Drop to 40 for 4 weeks to lager
Dry hop w/saphir last 7-14 days
3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one.
Tasted great and gravity down to 1.012 = ABV 5.2% |
|
|
Hard Apple Cider
|
Common Cider
|
5 Gallons |
1.067 |
1.017 |
6.58 |
0 |
6.21 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2016 11:43 PM |
Notes: Dissolve the sugar in 2 gals. of juice at low boil then reduce heat and add 3 gals. cider and 5 tsp. yeast nutrient and steep at 180 for 30 mins.
Let cool, put in bucket, airate and pitch yeast.
Ferment at 65 for 7 days then transfer to secondary for 7 more days. |
|
|
Shiner Bock Clone
|
Dark American Lager
|
5.5 Gallons |
1.054 |
1.009 |
5.8 |
17.69 |
20.8 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2018 7:54 PM |
| Notes: |
|
|
Nut "N" Bitch (Honey Nut Brown Ale)
|
Northern English Brown
|
48.1 Litres |
1.049 |
1.014 |
4.66 |
29.74 |
17.98 °L
|
4.1K |
2 |
|
|
Author:
|
|
Poolside Homebrewers
|
|
| Boil
Size: 51.9 Litres |
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: 3/8/2012 6:38 AM |
Notes: Step mashed to give alpha and beta amylase their own comfort ranges. May reduce final maltiness of beer. First real experiment in water chemistry. May experience higher efficiencies. Know your source water chemistry before adding any brewing salts. Very soft water in this local.Add honey at flame-out.
WARNING: Brewing this beer has been known to start fights with spouse when she asks "what ya makin'or "what you drinkin' "!
Note: The use of Fuggles hops would be more close to style for this type of beer. I used cascade, but not next time. If you have a choice use the hop that reflects the style.Goldings and Bullion hops also fill the bill. |
|
|
Kräftan
|
Double IPA
|
19 Litres |
1.092 |
1.012 |
10.43 |
96.26 |
9.57 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 25.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.2 bar |
Creation
Date: 9/7/2017 10:57 AM |
Notes: 10 days @20 c
4days @1 c
Kegg and lager 1 week @ 1c
|
|
|
Burning River Pale Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.071 |
1.019 |
7.23 |
98.95 |
14.26 °L
|
4.1K |
5 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/2/2016 1:13 PM |
| Notes: Boil for 75 min |
|
|
Hazy 1.0
|
Specialty IPA: New England IPA
|
3 Gallons |
1.065 |
1.015 |
6.63 |
27.46 |
4.86 °L
|
4.1K |
3 |
|
|
|
| Boil
Size: 4.2 Gallons |
Boil Time: 50 |
Boil Gravity: 1.047 |
Efficiency: 64 |
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: 12/31/2015 4:15 AM |
| Notes: |
|
|
Cherry Gose
|
Gose
|
21 Litres |
1.045 |
1.012 |
4.4 |
10.48 |
3.96 °L
|
4.1K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2018 5:08 PM |
Notes: Mash-Mashout-Sparge
10 Min boil
Reduce ph to 4.5 with lactic acid
Pitch lacto at 110F
Reduce ph to 3.5
Boil 60 mins- cool and pitch yeast- ferment 7 days-dry hop 7 days- tart cherry (blend up 250 g of frozen tart cherries with warm water (wrapped in cheese cloth) added on day 5 of 7 during dryhop,
Day 7 of dryhop cold crash.
|
|
|
Maris Otter Lager
|
International Amber Lager
|
22 Litres |
1.052 |
1.013 |
5.11 |
22.13 |
11.83 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
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: 2/2/2019 11:14 AM |
| Notes: |
|
|
|
|