|
BSB Black Lager
|
Dark American Lager
|
5 Gallons |
1.047 |
1.012 |
4.65 |
17.86 |
34.24 °L
|
3.8K |
0 |
|
|
Author:
|
|
Christopher Langley
|
|
| Boil
Size: 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: 4/16/2011 1:04 PM |
| Notes: |
|
|
Hopman's Old Ale
|
Old Ale
|
5 Gallons |
1.075 |
1.02 |
7.22 |
66.76 |
22.18 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 3/20/2012 12:27 AM |
| Notes: |
|
|
Wheat IPA
|
Specialty IPA: Belgian IPA
|
25 Litres |
1.068 |
1.011 |
7.48 |
71.13 |
6.95 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/10/2016 12:14 AM |
| Notes: |
|
|
Stone's Bitter Chocolate Oatmeal Stout
|
No Profile Selected |
5 Gallons |
1.115 |
1.029 |
11.25 |
49.14 |
63.5 °L
|
3.8K |
2 |
|
|
|
| Boil
Size: 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: 10/29/2011 4:12 PM |
| Notes: |
|
|
Classic Oktoberfest
|
Oktoberfest/Märzen
|
6 Gallons |
1.059 |
1.018 |
5.37 |
25.09 |
6.09 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2014 1:07 AM |
| Notes: |
|
|
Blonde Bombshell
|
Blonde Ale
|
11 Gallons |
1.043 |
1.01 |
4.34 |
22.57 |
4.4 °L
|
3.8K |
3 |
|
|
|
| Boil
Size: 12.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: 30 psi |
Creation
Date: 1/21/2014 5:45 PM |
Notes: Primary Fermentation: Pitch at 64 and let it rise to 68 Degrees and hold for 4 days.
Secondary Fermentation: 5 Days at 72 Degrees then cold crash for 1 day.
Additional Fermentation: Add gelatin, keg, and force carb for 2 week turn around. |
|
|
Red Cascade Ale - One Gallon
|
American Amber Ale
|
1 Gallons |
1.048 |
1.011 |
4.8 |
26.83 |
13.98 °L
|
3.8K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 55 |
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: 3/27/2015 7:54 PM |
| Notes: |
|
|
02 Grodziskie - Grätzer
|
Weizen/Weissbier
|
23 Litres |
8.267 |
3.384 |
2.58 |
30.04 |
3.36 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 6.8 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 8/7/2014 9:28 PM |
Notes: German Wheat Oak Smoked Malt - 2kg
Clarification with gelatine.
Add yeast W34/70 to refermentation. |
|
|
SUCK A BAG OF DICKS
|
Kölsch
|
10 Gallons |
1.053 |
1.011 |
5.51 |
28.46 |
3.26 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2016 7:38 PM |
| Notes: |
|
|
Maltmons Red Ale All Grain Kit
|
Irish Red Ale
|
25 Litres |
1.063 |
1.013 |
6.54 |
26.05 |
14.49 °L
|
3.8K |
1 |
|
|
Author:
|
|
Norsk Malt
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2016 3:02 PM |
| Notes: Mesk 60 minuter. Kok 90 minutter. Tilsett humle etter 30 minutter. Bruk klaringsmidler og gjærnæring. Ettergjæres på flaske eller fat i to til tre uker. Serveres avkjølt. Skal være helt klar og vise tydelig rødfarge når den holdes mot lyset. |
|
|
Christmas Smoked Vanilla & Coffee Porter
|
Robust Porter
|
24 Litres |
1.058 |
1.013 |
5.9 |
26.92 |
40.36 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 128.5 g |
Creation
Date: 11/10/2019 6:26 PM |
Notes: Grains are double ground (purchased ground then finely ground using Corona style mill).
Method is all grain but using BIAB bag so no concerns with stuck splarge.
Batch splarge method used.
Re circulation during mash.
Hops added and kept in hop spider.
Oak chips prepared by boiling in boiling water for 3 mins then discarding then pouring boiling water over again once and discarding.
Recipee turned out very smooth, complex and incredibly rich. I will definitely brew again, probably drop the cinnamon as doubt it adds much and up the vanilla. A real treat of a brew.
On day 4, cinnamon stick, oak chips, split vanilla pod and cacao nibs were covered in 50ml Jack Daniels and 50ml Dalmore whiskey. Left overnight.
Drained and contents put into hop bag the following morning and fresh coffee brewed on top (using Nespresso Vertuoline machine). Alto dolce capsule used (414 ml fresh strong coffee). Left to cool then added to primary on day 5.
Less priming sugar used for porter added to mini-keg barrels (some bottled). Used N20 rather than CO2 for dispensing
1st Brew:
Got a higher efficiency than expected - 1.07 (1.06 preboil) from above grain bill. Sadly lost about 4l in a massive boil over in the past 5 minutes of the boil when adding protofloc.
Final gravity 1.024 which is only 64% attenuation
Think I left it on the primary too little time but ABV still 6.04%. Gonna check readings in another week and then look to bottle and age. |
|
|
Heimeøl
|
No Profile Selected |
25 Litres |
1.078 |
1.019 |
7.64 |
0 |
3.6 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 1 Litres |
Boil Time: N/A |
Boil Gravity: N/A |
Efficiency: N/A |
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: 5/27/2013 5:59 PM |
Notes: 50g ferskgjær.
25 liter lunka vatten.
Gjæres bra i romtemperatur! Men aldri over 39*C.
Stormgjæring ferdig etter 3-5 dager.
Kjøp av maltekstrakt på f.eks:
http://www.bryggselv.no/
http://shop.petit-agentur.no/
Heilt greitt. |
|
|
Bye Bye Brady NEIPA
|
Specialty IPA: New England IPA
|
5 Gallons |
1.053 |
1.013 |
5.3 |
33 |
5.26 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 3/27/2019 5:06 PM |
| Notes: |
|
|
Punk IPA
|
American IPA
|
23 Litres |
1.058 |
1.016 |
5.45 |
36.04 |
6.4 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2014 7:22 PM |
| Notes: |
|
|
Hvete Dunkel
|
Dunkles Weissbier
|
25 Litres |
1.052 |
1.006 |
6.07 |
19.06 |
22.81 °L
|
3.8K |
0 |
|
|
Author:
|
|
Norsk Malt
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/5/2016 11:28 AM |
| Notes: |
|
|
Jamil German Schwarzbier
|
Schwarzbier
|
5.5 Gallons |
1.047 |
1.01 |
4.86 |
28.4 |
24.05 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 65 |
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: 1/30/2019 1:08 AM |
Notes: Chill to 44 degrees, pitch yeast
Set chamber temp to 50 degrees
Ferment for 7 days
Raise temp to 60 degrees for diacetyl rest for 3 days
Bottle and condition for 14 days
Lager for 4 weeks |
|
|
Christmas Ale #1
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.103 |
1.015 |
11.51 |
35.25 |
30.99 °L
|
3.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2013 3:05 AM |
| Notes: |
|
|
Trappist Ale
|
Belgian Tripel
|
20.8 Litres |
1.076 |
1.017 |
7.78 |
30.13 |
4.73 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 29.1 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: force carbed co2 |
Priming Amount: N/A |
Creation
Date: 9/24/2013 1:28 PM |
| Notes: |
|
|
Kapiti Kolsch
|
Kölsch
|
24 Litres |
1.048 |
1.008 |
5.27 |
28.56 |
4.11 °L
|
3.8K |
0 |
|
|
Author:
|
|
Patricio
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2013 11:36 AM |
| Notes: 90 minute hops are FWH. Start fermentation at 14℃ and hold for first 72 hours before allowing temp to increase to 20℃ to finish fermentation. Once fermentation has finished cool to -1℃ and hold for a day before transferring to serving keg. |
|
|
Peach Melomel
|
Other Fruit Melomel
|
5.5 Gallons |
1.074 |
1.018 |
7.25 |
0 |
3.2 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
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: 3/28/2013 1:04 AM |
| Notes: |
|
|
|
|