|
Pepper Ipa
|
American IPA
|
5.5 Gallons |
1.096 |
1.023 |
9.54 |
94.3 |
11.62 °L
|
990 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 7:07 PM |
| Notes: |
|
|
R&B Stout 2023
|
Irish Stout
|
11 Gallons |
1.045 |
1.008 |
4.79 |
39.75 |
30.17 °L
|
990 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 85 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2023 1:34 AM |
| Notes: Batch #137 |
|
|
Scottish Export
|
Scottish Export
|
45 Litres |
1.054 |
1.013 |
5.34 |
21.93 |
18.34 °L
|
990 |
0 |
|
|
|
| Boil
Size: 50.83 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 4/4/2023 10:12 PM |
| Notes: |
|
|
Dan's Amazing Amber Czech-style Lager
|
Czech Amber Lager
|
11 Litres |
1.055 |
1.012 |
5.86 |
30.75 |
14.87 °L
|
990 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 85 |
Mash Thickness: 3.125 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 106 g |
Creation
Date: 1/16/2022 3:46 PM |
| Notes: You should soften teh water |
|
|
Motueka Smash - Beer 98
|
Specialty IPA: Belgian IPA
|
35.5 Litres |
1.062 |
1.011 |
6.74 |
54.62 |
4.11 °L
|
990 |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 94 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 24 ° C |
Priming Method: dextrose |
Priming Amount: 200 g |
Creation
Date: 8/25/2021 11:04 AM |
Notes: 03-09-21
Dry Hopped 200g Moteuka
04-09-21
Cold crashed
09-09-21 (34.5L)
Racked from dy hop with 2L loss. Finings added with 1L sterile water added,
OG = 1060
FG = 1008
ABV = 6.9 %
IBU = 57.91
16-09-21 (35.5L)
Racked with 750mL loss. Bottled with 200 Dextrose & 400g Maltodextine, total volume 1L including sterile water added. |
|
|
Chocolate Milk Stout
|
American Stout
|
23 Litres |
1.062 |
1.012 |
6.51 |
25.32 |
43.06 °L
|
990 |
1 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2020 5:37 PM |
| Notes: |
|
|
Round 2 - IS With Vanilla, THCO Aged On Oak Chips Soaked In Four Roses Bourbon
|
Imperial Stout
|
6 Gallons |
1.088 |
1.019 |
9.08 |
73.26 |
38.4 °L
|
990 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2018 6:24 PM |
| Notes: |
|
|
Oatmeal Chocolate Stout
|
Irish Stout
|
5 Gallons |
1.059 |
1.016 |
5.63 |
35.93 |
37.92 °L
|
990 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2018 1:48 PM |
Notes: Crisp Pearl - Bin 11
Briess Flaked Oats - Bin 89
Briess Caramel 80 - Bin 54
Crisp Chocolate Malt - Bin 73
Briess Black Malt - Bin 65 |
|
|
NEIPA V1 RedX
|
American IPA
|
23 Litres |
1.061 |
1.012 |
6.45 |
60.4 |
12.67 °L
|
990 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.6 |
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: 3/10/2018 4:14 PM |
| Notes: |
|
|
Grumpy Gunny Holiday Red
|
American Amber Ale
|
5 Gallons |
1.06 |
1.014 |
5.98 |
56.41 |
28.38 °L
|
990 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 10/30/2017 3:33 AM |
Notes: BRICKWARMER HOLIDAY RED (All Grain) Official NORTHERN BREWER Instructional Document
This strong-ish American amber ale is built for the cold: a substantial gravity for snowy weather, but a fast turnaround so you can get some holiday cheer from fermentor to pint ASAP. Malty but not too sweet, just enough bitterness to balance, a de nite but not overstated citrus hop pro le (bolstered by real citrus!), this is far from your normal holiday ale.Its saturated copper-red hue comes from a blend of malts: pale choco- late adds a warm, toasty dimension and suggestions of black tea to the g-and-toffee pro le of two authentic English caramel malts. The earthy and dark dried-fruit char- acter of the malt segues into bright oral citrus, thanks to the resinous lime-and- owers velvet punch of Styrian Goldings (Celeia) and a charge of sweet orange peel at the end of the boil!
O.G: 1.062 READY: 4 WEEKS
Suggested fermentation schedule: - 1–2 weeks primary, 1–2 weeks secondary,
1–2 weeks bottle conditioning
MASH INGREDIENTS
- 8 lbs. English Maris Otter
- 1 lb. Torre ed Wheat
- 1.5 lbs Ashburne Mild
- 0.5 lbs. English Dark Crystal
- 0.25 lbs. Bairds Carastan Malt
- 0.25 lbs. Fawcett Pale Chocolate Malt
BOIL ADDITIONS & TIMES
- 3/4 oz. US Magnum (60 min)
- 1 oz. Styrian Goldings (Celeia) (10 min) - 1 oz. Sweet Orange Peel (0 min)
YEAST
- DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
- LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
- LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
3/4 oz. US Magnum (60 min)
1 oz. Styrian Goldings (Celeia) (10 min)
1 oz. Sweet Orange Peel (0 min)
YEAST
DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.
|
|
|
King Barley APA Curso
|
American Pale Ale
|
40 Litres |
1.054 |
1.009 |
5.84 |
39.99 |
8.52 °L
|
990 |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 69 |
Mash Thickness: 2.44 |
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: 1/28/2015 3:41 PM |
| Notes: |
|
|
Oberbürgermeister Oktoberfest
|
Märzen
|
3.5 Gallons |
1.06 |
1.009 |
6.64 |
23.57 |
15.58 °L
|
990 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: sucrose |
Priming Amount: 3.3 oz |
Creation
Date: 8/17/2017 8:19 PM |
| Notes: |
|
|
Orange Honey Wit
|
American Wheat Beer
|
46 Gallons |
1.047 |
1.01 |
4.88 |
13.45 |
3.68 °L
|
990 |
2 |
|
|
|
| Boil
Size: 48 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.35 |
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: 4/20/2017 4:23 AM |
| Notes: |
|
|
Black Death Technicality
|
Imperial Stout
|
22 Litres |
1.107 |
1.019 |
11.62 |
53.29 |
50 °L
|
990 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 88 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 3:17 PM |
| Notes: |
|
|
OHB
|
Blonde Ale
|
5.5 Gallons |
1.048 |
1.009 |
5.13 |
22 |
6.56 °L
|
990 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/21/2016 8:00 PM |
| Notes: |
|
|
(k)rökstout
|
Imperial Stout
|
21 Litres |
1.08 |
1.014 |
8.77 |
40.3 |
46.29 °L
|
990 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2016 5:57 PM |
| Notes: |
|
|
Victory Pale Ale
|
American Pale Ale
|
1 Gallons |
1.058 |
1.011 |
6.11 |
50.87 |
8.25 °L
|
990 |
1 |
|
|
|
| Boil
Size: 1.68 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2016 2:04 AM |
| Notes: |
|
|
ISA 14 Gal
|
American Light Lager
|
14 Gallons |
1.052 |
1.016 |
4.74 |
53.27 |
4.64 °L
|
990 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 85 |
Mash Thickness: 1.4 |
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: 2/28/2016 3:27 AM |
| Notes: |
|
|
Hefeweizen/Saison
|
Saison
|
11 Gallons |
1.05 |
1.01 |
5.27 |
19.67 |
4.56 °L
|
990 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/12/2015 7:59 PM |
| Notes: |
|
|
Wits Up -my Original Wit Recipe
|
Witbier
|
5 Gallons |
1.05 |
1.013 |
4.89 |
17.51 |
3.87 °L
|
990 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 2/22/2015 10:36 PM |
Notes: OG goal was 1.050, got 1.047.
Pitched yeast at 62-64 degrees. In bath w a ice bottle.
Put in yeast at 10 pm. Bubbling by morning.
Started w 8 g of wort. Ended w exactly 5 g.
Made on 2nd thursday of march. Spring break.
Update: 4/20 first tasting. Yummmy! Still green i think. Hazy, orangey
Update 5/27. It continued to get better and better. Was a little too sweet for my liking. Coriander and orange took a while to mellow. Next time i want to add a touch more hops, maybe some pepper, and flour for cloudiness. As it is we drank the keg in no time. |
|
|
|
|