|
Strong Stout
|
Imperial Stout
|
5.5 Gallons |
1.084 |
1.019 |
8.63 |
56.04 |
33.58 °L
|
846 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 11/7/2017 6:24 PM |
| Notes: |
|
|
Fair Dinkum (AG) 23 L
|
Australian Sparkling Ale
|
23 Litres |
1.052 |
1.009 |
5.7 |
33.97 |
6 °L
|
846 |
0 |
|
|
|
| Boil
Size: 38.13 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 2.12 bar |
Creation
Date: 2/16/2023 7:42 AM |
Notes: The suggested mineral additions for this recipe assume an average NZ water profile and should be fine for most NZ water sources. The target water profile in ppm is shown above.
1. This recipe is designed to include mineral additions in the mash. If you do not have scales, 1 flat tsp/4g each of gypsum and calcium chloride will be a close approximation. The mineral additions are designed to target an optimal mash pH of ~5.2 without the need for larger amounts of acidulated malt. Calcium is also essential for stabilising mash enzymes and for yeast health. The mineral additions are also very important for the flavour profile of the beer. If you do not have brewing salts in your home brewery, they are available for purchase on the LoB website and will last a great many brews for a small cost.
2. All of our hops are packaged in 50, 100 and 200 g packs. This means that for this recipe you will have an extra 24 g of Pacific Jade hops. You may wish to use some of them to adjust the bittering if the current stocks of hops are a lower alpha acid %, or keep them for another brew.
2. If you wish (particularly if your system requires excessive sparging, below SG 1.012), add sufficient lactic acid to the sparge water to lower the pH to 5.6 prior to heating (~ 0.5 - 1.0 ml/10l lactic acid depending on water source).
3. We recommend you add kettle finings (whirlflock, Irish Moss). and yeast nutrient 15 min before the end of boil.
4. Cool the wort to 18 deg C and promptly transfer to a fermenter.
5. We strongly recommend that the yeast be rehydrated in sterile warm water per the manufacturer’s instructions. If not, you may lose up to 50% cell viability. Pitch into well aerated wort at 18 deg C and allow to rise to 20 deg C.
6. When the primary ferment is complete, hold the fermentation temperature at 20 deg C for 7-14 days. Two-three weeks from start to finish is a good rule of thumb.
7. When ready, rack the beer to a CO2 purged keg and force carbonate to around 2.7 vols CO2. Alternatively, for an authentic sparkling ale presentation, bottle or keg conditioning with priming sugar is a great option. Do not cold crash if you choose this option and do not rush the beer. A stable finishing gravity is a must (one week for clean beers is a good safety margin) and use a priming calculator. For those who choose to bottle condition, we recommend targeting between 3.0-3.5 vols C02.
|
|
|
Caramel Amber Ale
|
American Amber Ale
|
18 Gallons |
1.05 |
1.009 |
5.44 |
33.84 |
16.32 °L
|
846 |
0 |
|
|
|
| Boil
Size: 18.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/4/2021 9:15 PM |
| Notes: When this beer was fresh, the hops were a bit too prevalent for our tastes. The hops were very in your face and clashed with the flavors from the homemade caramel syrup. For future iterations, would drop IBU's to mid 20's and either cut in half or eliminate dry hop to achieve a more malty, caramel centric amber ale. However, fast forward 2 months, and the beer has aged nicely. The hops faded and it has turned into a very nice balanced beer. My goal with the changes listed above would be to achieve the flavor it has now, but fresh, right after fermentation. |
|
|
Imperial Cocoa & Vanilla Bean Stout
|
Imperial Stout
|
3.8 Litres |
1.101 |
1.027 |
9.73 |
68.5 |
50 °L
|
846 |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 2.18 bar |
Creation
Date: 2/19/2021 12:00 PM |
| Notes: |
|
|
Herriots Ordinary
|
Ordinary Bitter
|
5.5 Gallons |
1.041 |
1.012 |
3.85 |
30.19 |
11.17 °L
|
846 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
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: 11/15/2020 10:14 PM |
| Notes: |
|
|
Velvet Antler Amber Clone II
|
American Amber Ale
|
11 Gallons |
1.048 |
1.011 |
4.95 |
23.31 |
14.37 °L
|
846 |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 27.96 psi |
Creation
Date: 1/5/2020 2:04 PM |
Notes: Ingredients bought from Fermentation Station in Knoxville, TN.
1xWLP001 & 1xWLP060 because they didn't have 2 vials of WLP001.
Starter was made on brew day, so approx 6-8 hrs of starter time. |
|
|
10BBL Amarillo Citra Pale Ale
|
American Pale Ale
|
420 Gallons |
1.051 |
1.013 |
5.02 |
37.73 |
3.27 °L
|
846 |
0 |
|
|
|
| Boil
Size: 480 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 92 |
Mash Thickness: N/A |
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: 2/21/2019 1:06 PM |
| Notes: |
|
|
Walnut Brown Porter
|
English Porter
|
5 Gallons |
1.044 |
1.01 |
4.42 |
32 |
38.37 °L
|
846 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 7/7/2018 9:05 PM |
| Notes: |
|
|
Dusty Mud Dry Irish Stout BIG BREW
|
Irish Stout
|
24 Gallons |
1.042 |
1.01 |
4.2 |
32.04 |
34.26 °L
|
846 |
0 |
|
|
|
| Boil
Size: 25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 3/31/2018 1:31 PM |
| Notes: |
|
|
Bitter 80
|
Strong Bitter
|
6 Gallons |
1.052 |
1.015 |
4.81 |
30.92 |
9.39 °L
|
846 |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 71 |
Mash Thickness: 1.8 |
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: 12/30/2017 11:21 AM |
| Notes: I will pitch just 12oz of started 1469 |
|
|
Allaureleane: IPA
|
American IPA
|
6.5 Gallons |
1.066 |
1.012 |
7.08 |
59.51 |
6.79 °L
|
846 |
0 |
|
|
Author:
|
|
Amapola Ales
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2016 11:16 PM |
| Notes: The Allaureleane IPA transitions from floral citrus aromatics and esters of stone and passion to an earthy licorice and herbal finish balanced by mild malt body. |
|
|
Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.059 |
1.014 |
6.01 |
50.67 |
15.71 °L
|
846 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 10/8/2017 6:54 PM |
| Notes: |
|
|
American Amber Ale W/ Gladfield Crystal Rye
|
American Amber Ale
|
22 Litres |
1.059 |
1.012 |
6.07 |
39.6 |
11.01 °L
|
846 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2017 10:35 PM |
| Notes: Experimental for Gladfield review |
|
|
Crimson Halequin
|
Ordinary Bitter
|
6 Gallons |
1.075 |
1.02 |
7.21 |
36.03 |
22.65 °L
|
846 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 1/29/2017 11:27 PM |
| Notes: |
|
|
Bostock Blonde
|
Blonde Ale
|
1 Gallons |
1.05 |
1.009 |
5.28 |
33.52 |
5.16 °L
|
846 |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 60 |
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: 12/31/2016 6:11 AM |
| Notes: |
|
|
Cheburashka
|
English Barleywine
|
18 Litres |
1.091 |
1.016 |
9.82 |
93.4 |
16.79 °L
|
846 |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 10/31/2016 9:10 PM |
| Notes: |
|
|
Smoking Ship IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.19 |
0 |
9.02 °L
|
846 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 50 |
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: 23.72 psi |
Creation
Date: 9/18/2016 10:29 PM |
| Notes: |
|
|
London 1890 Stout
|
Foreign Extra Stout
|
230 Litres |
1.081 |
1.019 |
8.23 |
87.84 |
50 °L
|
846 |
0 |
|
|
|
| Boil
Size: 250 Litres |
Boil Time: 120 |
Boil Gravity: 1.075 |
Efficiency: 68 |
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: 7/13/2016 11:31 AM |
| Notes: |
|
|
Mandrina IPA
|
American IPA
|
10 Litres |
1.058 |
1.011 |
6.22 |
59.05 |
6.75 °L
|
846 |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 5/19/2016 7:46 AM |
| Notes: |
|
|
White Ipa
|
American IPA
|
4 Gallons |
1.084 |
1.021 |
8.28 |
53.79 |
6.07 °L
|
846 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 2/29/2016 8:04 PM |
| Notes: |
|
|
|
|