|
#53 Caroli's Scottish Ale
|
Scottish Export
|
40 Litres |
1.048 |
1.016 |
4.13 |
14.76 |
11.92 °L
|
3K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 120 |
Boil Gravity: 1.038 |
Efficiency: 83 |
Mash Thickness: 3 |
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: 11/9/2015 9:34 AM |
Notes: CaCl2 - 20g to mash
one gallon of first run-offs collected and boiled down to one quart over 150 min to yield thick, brown, syrupy liquid. added to the boil just before flame-out
roasted barley = roasted wheat
83% of yield (40L of wort at 1.048).
Yeast inoculated after activation but without starter. fermentation started after 36h.
everything mashed together at 70C for 45min. |
|
|
Prickly Pear Mead
|
Other Fruit Melomel
|
5 Gallons |
1.172 |
1.048 |
16.25 |
0 |
0 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.156 |
Efficiency: 100 |
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: 7/24/2017 4:55 AM |
Notes: Prickly Pear Preparation
singe off needles
rinse
cut in half
boil in 2 gal of water for 2 hours
mash it up near the end of boil
strain through dish towel
mix juice and honey in fermentor
add 1 pkg Lalvin Champagne yeast EC-1118 |
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|
R002/2020 IRISH RED ALE SLIGO
|
Irish Red Ale
|
20 Litres |
1.046 |
1.011 |
4.54 |
22.61 |
12.8 °L
|
3K |
4 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 55.5 g |
Creation
Date: 3/20/2020 9:47 AM |
Notes:
- No dry hopping.
- Step hopping in boling process. |
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|
Single Hop Citra
|
American Pale Ale
|
21 Litres |
1.049 |
1.01 |
5.1 |
21.64 |
5.48 °L
|
3K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 79.8 |
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: 5/14/2017 9:25 AM |
| Notes: |
|
|
Ballast Point Sculpin Ale Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.19 |
90.77 |
6.64 °L
|
3K |
5 |
|
|
Author:
|
|
jehbrewer
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2014 3:39 PM |
Notes: This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
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|
Hazy Pineapple IPA
|
American IPA
|
20 Litres |
1.062 |
1.008 |
7.07 |
68.3 |
5.38 °L
|
3K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 5 |
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: 12/29/2017 11:31 AM |
| Notes: |
|
|
Kriek
|
Fruit Lambic
|
1.6 Gallons |
1.055 |
1.011 |
5.74 |
19.47 |
3.56 °L
|
3K |
0 |
|
|
|
| Boil
Size: 4.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 75 |
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: 11/20/2015 2:33 PM |
| Notes: |
|
|
German Helles Export
|
German Helles Exportbier
|
5.5 Gallons |
1.057 |
1.013 |
5.88 |
29.24 |
5.21 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 51 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 5:14 AM |
| Notes: |
|
|
Loose Cannon
|
American IPA
|
18.92 Litres |
1.072 |
1.013 |
7.74 |
83.86 |
10.44 °L
|
3K |
1 |
|
|
|
| Boil
Size: 24.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2018 5:03 PM |
Notes: US-05 x 2
|
|
|
Baltic Porter
|
Baltic Porter
|
6 Gallons |
1.086 |
1.019 |
8.78 |
40.27 |
32.63 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 70 |
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: 4/18/2015 3:51 AM |
Notes: Added 1lbs of dried malt extract in boil to adjust gravity. Also added 1oz Roasted, 2oz carafa III, and blackprinz at 15 minutes end of mash to adjust color.
Beer came out perfect beautiful aroma roasty, with hints of chocolate notes complex. Black beauty with tan head tight bubbles. Flavor is smooth with complex roasted notes (not burnt).
Sweetness starts and finishes the beer not cloying. |
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|
The Pupil
|
American IPA
|
25 Litres |
1.076 |
1.006 |
9.14 |
82.53 |
4.81 °L
|
3K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: force carb keg |
Priming Amount: 30L |
Creation
Date: 10/21/2013 4:57 PM |
Notes: Based on the recipe for Societe brewings the Pupil IPA (tweaked the hops a little)
http://meekbrewingco.blogspot.ca/2014/05/brewing-societe-brewing-pupil-clone.html
Brew a 25L batch and then split into 2 fermentors. Dilute back to 1.062 so that one batch (16.6L) is 20L (1.6L WLP001 starter) and the other batch (8.4L) is 10L (1 vial funktown pale).
Brewed Sunday 1st March
18.5L strike water at 72.5oC gave a mash temp of 64.5. Stirred the mash after 20 mins (temp was 64).
Sparged with a little extra water for yeast starters. Approx 30L preboil vol and then topped up after 20 mins. Ended up boiling longer (90 mins). Preboil gravity 1.058.
Added sugar with 10 mins remaining in the boil.
Ended up short of target gravity. 24L at 1.065 diluted to 27L at 1.058. 18L WLP001. 9L conan/brett
Aim for mash pH of 5.4 (predicted) using:
Calcium Sulphate (Gypsum): 3g to strike water and 3g to the sparge water
Espsom salts: 2g to strike water and 2g to the sparge water
Calcium Chloride 1.5g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 3.4 mL.
Lactic Acid (88%): 6.9 mL added to strike water and 1.6 mL added to sparge water (to acidify to pH 5.4).
05/03/15 (Thursday) Day 5 - Beers moved from 17oC ambient "storage" to 21oC ambient "pan room".
06/03/15 (Friday) Day 6 - Funktown Pale (Brett IPA) = 1.016.
09/03/15 (Monday) Day 9 - WLP001 (IPA) = 1.009.
15/03/15 (Sunday) Day 15 - Dry hop 1 14g Mosaic + 14g Citra + 28g Nelson for IPA. 7g Mosaic + 7g Citra + 14g Nelson for Brett IPA.
19/03/15 (Thursday) Day 19 - Dry hop 2 added. Equal amounts.
22/03/15 (Sunday) Day 22 - Moved to attic to crash chill (~8oC ambient temp)
24/03/15 - Tuesday Day 24 - Kegged both beers without gelatine. Attic temp 12oC. Hooked up CO2 at 2.2 bar. |
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Amber Wheat Ale
|
American Amber Ale
|
1 Gallons |
1.061 |
1.015 |
5.96 |
27.07 |
14.62 °L
|
3K |
1 |
|
|
|
| Boil
Size: 1.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/25/2016 7:43 PM |
| Notes: |
|
|
Coffee Vanilla Porter
|
Baltic Porter
|
10 Litres |
1.074 |
1.015 |
7.79 |
46.49 |
30.81 °L
|
3K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2.3 |
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: 5/31/2016 7:32 PM |
| Notes: |
|
|
Ozarks Best Brown
|
Northern English Brown
|
12 Gallons |
1.059 |
1.014 |
5.98 |
30.98 |
15.04 °L
|
3K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 80 |
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: 12/21/2015 4:08 PM |
Notes: had to use gelatin on this one, had a bunch of sediment that made the beer to thick and rich, now its perfect and is actually lighter than the picture now
after carbonation, gelatin and aging this is the best brown ale Ive made, this is a winner |
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|
#46 Brown IPA
|
Specialty IPA: Brown IPA
|
42 Litres |
15.835 |
4.122 |
6.37 |
69.91 |
17.2 °L
|
3K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 13.4 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 7:44 AM |
| Notes: |
|
|
New England IPA Gordon Strong
|
Specialty IPA: White IPA
|
6.5 Gallons |
1.063 |
1.016 |
6.1 |
55.94 |
3.88 °L
|
3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 2 |
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: 1/6/2018 3:16 AM |
| Notes: |
|
|
Tree House IPA
|
American IPA
|
6 Gallons |
1.063 |
1.012 |
6.74 |
76.94 |
7.03 °L
|
3K |
0 |
|
|
Author:
|
|
MFer Brewery
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 150 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2016 10:35 PM |
| Notes: |
|
|
Bière De Garde
|
Bière de Garde
|
23 Litres |
1.081 |
1.021 |
7.87 |
30.7 |
16.82 °L
|
3K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° C |
Priming Method: Dextrose |
Priming Amount: 1 cup |
Creation
Date: 1/20/2015 8:26 PM |
Notes: 1.0L Starter.
|
|
|
Flanders Red Ale
|
Flanders Red Ale
|
5 Gallons |
1.068 |
1.017 |
6.7 |
21.52 |
14.98 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 1/9/2015 5:55 PM |
| Notes: |
|
|
Chai Tea #9
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.071 |
1.016 |
7.26 |
26.93 |
4.25 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2013 5:30 PM |
| Notes: |
|
|
|
|
