|
Exploration Hog
|
American IPA
|
21 Litres |
1.072 |
1.013 |
7.69 |
77.67 |
9.96 °L
|
995 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2017 12:52 PM |
| Notes: |
|
|
Bluegrass Benchmark
|
American Pale Ale
|
5.5 Gallons |
1.049 |
1.011 |
4.95 |
11.28 |
12.64 °L
|
995 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
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: 5/28/2023 12:53 PM |
| Notes: |
|
|
Summer Wheat
|
American Wheat Beer
|
5.6 Gallons |
1.042 |
1.005 |
4.77 |
30.01 |
3.07 °L
|
995 |
1 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 72 |
Mash Thickness: 1.7 |
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: 6/4/2020 6:36 PM |
| Notes: |
|
|
Rhubarb IPA
|
American IPA
|
21 Litres |
1.053 |
1.009 |
5.72 |
19.11 |
5 °L
|
995 |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: White Cane Sugar |
Priming Amount: 95.6 g |
Creation
Date: 5/31/2019 5:59 PM |
| Notes: Freeze 500g fresh Rhubarb stalks, chop into pieces and rack on top on secondary after primary fermentation |
|
|
Raspberry Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.044 |
1.009 |
4.63 |
18.73 |
2.83 °L
|
995 |
1 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 30 |
Boil Gravity: 1.039 |
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: 4/24/2019 12:33 PM |
| Notes: |
|
|
08032018 Inter PALE Lager IPL 12°
|
International Pale Lager
|
32 Litres |
1.044 |
1.011 |
4.43 |
35.93 |
4.43 °L
|
995 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2019 11:42 AM |
| Notes: 3rd places to lokal slovak hombrew competition |
|
|
Red Ale
|
Irish Red Ale
|
23 Litres |
1.05 |
1.012 |
5.02 |
29.66 |
20.27 °L
|
995 |
4 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 12/22/2018 10:43 PM |
| Notes: |
|
|
Nutty Brit Peanut Brittle
|
American Brown Ale
|
5.25 Gallons |
1.055 |
1.018 |
4.98 |
28.96 |
24.56 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 10/25/2018 10:04 PM |
Notes: http://www.greatfermentations.com/peanut-brittle-beer-recipe/
NUTTY BRIT PEANUT BRITTLE BEER RECIPE (FOR FINAL VOLUME OF 5.25 GALLONS)
Specs
Estimated O.G. = 1.057
Estimated F.G. = 1.014
Estimated ABV = 5.3%
Estimated bitterness = 29
Estimated SRM: 25
Grain Bill
7# 2-Row Brewer’s Malt
1.5# Biscuit Malt
1.5# Crystal 80L Malt
1.0# Flaked Oats
0.38# Chocolate Malt
Hops
1 oz Glacier pellet hops (5% AA), added at the beginning of the 60 minute boil.
0.5 oz Cascade pellet hops added with 15 minutes left in the boil.
Yeast
2 packs (or make an appropriate starter) of White Labs WLP 001 California Ale, Wyeast 1056 American Ale yeast or 1-2 packs of dry Safale S-05 yeast. You might also use 1 can of Imperial Organic Yeast A07 Flagship
Other
8 oz Lactose
1 tsp pink Himalayan sea salt
2 vanilla beans covered in vodka (about 1/3 cup)
4 oz peanut butter flavoring
4 oz grade A maple syrup. (Grade B adds extra vanilla flavor)
If Kegging: 2 tsp potassium sorbate
BREWING PROCESS (NO-SPARGE WITH KEG)
Jerry uses 9.75 gallons RO water with no additives (pH is fine due to no-sparge method). However, you may use spring water or add 3 tsp calcium chloride and 1 tsp calcium sulfate (gypsum) to the 9.75 gallons RO water to give it a good mineral content.
Mash 60 min @ 154°F single infusion no-sparge, then drain slowly to guarantee efficiency (Jerry stressed that taking your time and draining slowly is key to getting good efficiency.)
Boil 60 min. First hop addition at start of boil. 2nd addition @ 15 min to flame out. Add lactose @ 10 min.
Chill wort to 68°F, aerate, and pitch. Ferment between 70 – 72°F but don’t allow it to go higher than 74.
After 72 hrs, check gravity. Cold crash as soon as expected final gravity is achieved (3 – 5 days) to maintain traces of diacetyl (Yes, you want this!)
Cold crash for 3 days between 32 and 36 degrees to halt activity guarantee good flocculation of yeast.
Transfer to keg, add potassium sorbate, and purge keg of oxygen. Let sit 24 hrs.
Mix together peanut butter extract, maple syrup, vanilla extract, and salt in a small saucepan and heat just until the salt dissolves completely.
Add mixture to the keg, purge O2, and then shake to mix. Chill for 24 hrs @ serving temp, then force carbonate to reach 2.6 volumes.
Enjoy! (Note: this beer hits peak flavor after about 2 weeks, so wait… if you can!)
If bottling instead of kegging: This beer can still be done without a keg, but will be handled a bit differently. Please note that the amount of maple syrup may be increased to 5 or 6 oz if your beer is going to be warmer (around 68F) for bottle conditioning. Follow instructions up unto transferring to keg. DO NOT ADD POTASSIUM SORBATE! Potassium sorbate is used to stabilize the beer and prevent re-fermentation. Instead mix peanut butter flavoring, vanilla extract and salt and heat on low heat in a small saucepan just until the salt dissolved completely. Separately, mix maple syrup with 1-2 cups water and bring to a boil t for 5 to 10 minutes, then allow to cool. Transfer beer to bottling bucket, add flavoring mixture and maple syrup priming mixture and stir gently with a sanitized spoon. Bottle and allow to condition for 2 weeks at room temperature. Bottling may cause the beer to be a bit drier than the kegged version, but it will still be a very tasty brew!
Extract Version:Replace the 2-row brewer’s malt with 6 lbs of light dry malt extract . Steep the specialty grains at 150-155F for 30 minutes using a muslin grain bag. Remove the bag, allowing the grains to drain into the boil kettle. Turn off the flame and dissolve the extract in the kettle. Turn the flame back on, bring to a boil and proceed as as above. NOTE: as the extract version is slightly different than the all-grain, you may have a slightly different starting and finishing gravity. |
|
|
31 Gallon Cousin Jimmy IPA
|
American IPA
|
33 Gallons |
1.061 |
1.01 |
6.72 |
74.62 |
8.67 °L
|
995 |
0 |
|
|
|
| Boil
Size: 38.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 73 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2018 12:06 PM |
| Notes: |
|
|
Garden Hop IPA
|
Specialty IPA: Belgian IPA
|
23.5 Litres |
1.068 |
1.014 |
7.05 |
81.58 |
9.09 °L
|
995 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2017 8:25 PM |
| Notes: |
|
|
2025.04.24 Ester Bunny
|
American IPA
|
5.5 Gallons |
1.071 |
1.014 |
7.37 |
114 |
4.44 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2013 5:02 AM |
| Notes: |
|
|
60 Minutes Ipa
|
American IPA
|
25 Litres |
1.05 |
1.011 |
5.21 |
60.61 |
5.53 °L
|
995 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3.35 |
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: 3/11/2017 7:53 AM |
Notes: 23/03
Dh 25 gr Citra 25 gr Equinox 25 gr enigma
Temp fermentazione media 16,6 c |
|
|
What? I'm Just Cit-ing!
|
American IPA
|
5.5 Gallons |
1.056 |
1.014 |
5.51 |
55.7 |
5.68 °L
|
995 |
1 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 1 |
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: 9/7/2016 2:01 AM |
| Notes: |
|
|
Bådin Rensåsen 25L
|
American Pale Ale
|
25 Litres |
1.048 |
1.008 |
5.25 |
37.26 |
5.58 °L
|
995 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 6 g/l |
Creation
Date: 8/17/2016 4:18 PM |
| Notes: |
|
|
Brass Monkey Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.015 |
5.95 |
41.43 |
15.05 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2016 6:43 PM |
| Notes: Starter (~24 hours) |
|
|
Citrillo The Younger
|
Double IPA
|
5.4 Gallons |
1.075 |
1.014 |
8.04 |
80.86 |
8.48 °L
|
995 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 5/9/2016 7:41 PM |
| Notes: 60 minute boil hops added as first wort hops. Dry hops added to primary fermentation after vigorous fermentation ends. Trub falls out of suspension with yeast. ready for keg bottle after 7-10 days in secondary. |
|
|
Jack The RIPA
|
Specialty IPA: Black IPA
|
21 Litres |
1.072 |
1.012 |
7.91 |
117.38 |
31.65 °L
|
995 |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 4/22/2016 6:44 AM |
| Notes: |
|
|
Fresh Fresh IPA
|
American IPA
|
5.5 Gallons |
1.059 |
1.015 |
5.81 |
47.13 |
5.62 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 5:44 PM |
| Notes: |
|
|
Homework Hefe
|
Weissbier
|
5.5 Gallons |
1.061 |
1.016 |
5.99 |
27.78 |
3.81 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 3/29/2016 3:39 PM |
| Notes: |
|
|
Crunchy Frog
|
British Brown Ale
|
5 Gallons |
1.052 |
1.013 |
5.1 |
25.76 |
15.51 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 3/6/2016 8:00 PM |
| Notes: |
|
|
|
|