|
Farmhouse IPA
|
Belgian Specialty Ale
|
11 Gallons |
1.06 |
1.005 |
7.26 |
35.88 |
4.06 °L
|
2.6K |
3 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 6:48 AM |
| Notes: |
|
|
Duck Lord III
|
Imperial Stout
|
22 Litres |
1.181 |
1.047 |
17.57 |
78.46 |
50 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 240 |
Boil Gravity: 1.105 |
Efficiency: 70 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2017 8:51 AM |
Notes: On brew day...
Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.
Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.
Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L
Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).
Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.
age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary
1. Intelligentsia black cat (pre-2014 Dark Lord)
or
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)
age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling
When kegging, shoot for 2-2.25 volumes CO2
Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees
Once carbonated condition at cellar temperature for several months |
|
|
Hopstand IPA (v7): Centennial Amarillo
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.51 |
110.89 |
5.33 °L
|
2.6K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 6/28/2014 5:49 PM |
Notes: Going to try introducing 3 things: 1) first wort hopping, 2) waiting longer in primary before dry hopping 3) using a secondary vessel.
Recipe adjustments: More bittering. VERY late addition hops. Ease off on the Amarillo tiger.
I want to make a super clear but pungent IPA of the style we enjoy in San Diego. Simple malt bill, clean bittering, and all late addition hops of Centennial for flavor, and Amarillo for the nose.
Steps:
- Brew beer & ferment.
- Wait 2 more weeks
- Transfer to secondary & dry hop.
- Wait 3 days
- Dry hop again
- Wait 3 days
- Keg & add gelatin.
- Carb up the keg
==== 2/8/14 ====
- Well, here goes again. This time I did 13lb 2-row, 1lb Carapils, 1lb C10.
- Got some belgian 550 to mix it up and do a belgian ipa.
- Going to ferment at 66º then raise it to 68º after the first couple weeks.
- Going to wait 3 full weeks before transfering to secondary and dry hopping.
- Using all fresh hops from the store (not from my freezer) and not going to freeze them. Just putting them in the fridge.
- Also trying first wart hopping.
- Also bumped the boil from 60 to 90.
- OG: 1.065 (hydro reading. Dead on)
- Blunder: I did mix up my final hops. So I added 1oz Cent and 1oz Amarillo at the 5min mark, then 1 oz Amarillo at the 0 min mark. |
|
|
Humtun Irish Stout
|
Dry Stout
|
19 Litres |
1.057 |
1.014 |
5.57 |
56 |
50 °L
|
2.6K |
2 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2015 9:11 PM |
| Notes: |
|
|
Chocolate Chili Imperial Stout
|
Imperial Stout
|
19 Litres |
1.091 |
1.018 |
9.57 |
57.14 |
50 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2014 3:22 PM |
Notes: Cold steep the roasted grains and add to the boil in the final 10 minutes.
Ferment 2 weeks @ 20 degrees
Age for 3 weeks on the flavoring ingredients
Age in the keg for at least 3 months for the flavors to mellow, especially the chili |
|
|
"Puppers" (You Figure It Out)!
|
American IPA
|
5.5 Gallons |
1.048 |
1.012 |
4.72 |
0 |
5.6 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
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: 1/4/2019 9:48 PM |
| Notes: |
|
|
Piwo Grodziskie
|
Piwo Grodziskie
|
15 Gallons |
8.516 |
2.2 |
3.32 |
31.75 |
2.75 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 120 |
Boil Gravity: 7.1 |
Efficiency: 75 |
Mash Thickness: 4.75 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: Force Card |
Priming Amount: N/A |
Creation
Date: 11/1/2017 7:15 PM |
Notes: Target Final Boil Volume: 15 gallons
Evaporation Rate: 1.5 gallons per hour
Boil Time: 120 minutes
Runoff Volume Needed: 18.625 gallons 15 gallons (final boil
volume) ÷ 0.96 (cooling) + 3 gallons (boil evaporation)
Grain Amount: 18.33 pounds
Grain Absorbtion: 2.29 gallons
Total Water Needed: 21.75 gallons 18.625 gallons (runoff) + 2.29 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed: 21.75 gallons based on 4.75 quarts per pound of grain
Sparge Water Needed: 0 gallons 21.75 gallons (total water) – 0
gallons (mash water) |
|
|
English Bitter
|
Extra Special/Strong Bitter (ESB)
|
5.25 Gallons |
1.054 |
1.013 |
5.39 |
33.6 |
8.44 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 6.25 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: 12/4/2012 4:26 AM |
| Notes: |
|
|
100% Brett NeiPA
|
Brett Beer
|
50 Litres |
1.061 |
1.01 |
6.78 |
49.99 |
5.1 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2018 6:42 AM |
Notes: aim of 1497 billion cells
Ferment @ 26-29c
Step 1
1L 1.036 DME wort.
Full spinn on the stirplate for 5 days, cool for 2days.
Decant in to an lab bottle.
Some cells are still in suspension.
Step 2
3L 1.036 DME wort.
Pitch the slurry (0.5L) in to 5L Erlenmeyer flask with 3L wort. Slow on stirplate for 7 days. cool for 3 days and decant.
Step 3
pitch the slurry in a clean 5L Erlenmeyer flask,
top of with 1.04 wort to 4.5L
Slow on stirplate for 3 days, off. and then put a bung with airlock for 7-14 days.
Ferment hot 26-29c
Wait and now we got 1400 billion cells <3
|
|
|
Smoke Alarm Scott Ale
|
Scottish Light 60/-
|
6 Gallons |
1.049 |
1.013 |
4.71 |
20.62 |
25.67 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2013 5:06 PM |
Notes: We are going for a mild Dark ale, sweet with
a little Scottish kick of liquor and Malt.
Wood chips and Scotch Whiskey on the 2nd fermentation. |
|
|
Horse Shoe Stout
|
Irish Extra Stout
|
10 Gallons |
1.083 |
1.024 |
7.83 |
40.46 |
50 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 12/8/2015 7:40 PM |
| Notes: |
|
|
Strawberry Blonde
|
Blonde Ale
|
5.5 Gallons |
1.046 |
1.011 |
4.51 |
19.93 |
4.49 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: Batch |
Priming Amount: 4 oz |
Creation
Date: 2/18/2015 4:02 AM |
| Notes: |
|
|
Quadruple IPA
|
American IPA
|
5.5 Gallons |
1.076 |
1.014 |
8.06 |
161.57 |
10.91 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 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: 6/26/2018 1:20 AM |
Notes: OG 1.076 FG 1.008 8.93%
Did use Ph stabilizer and Whirlfloc tablet. |
|
|
Sly Red Rye IPA
|
Specialty IPA: Red IPA
|
21.5 Litres |
1.057 |
1.01 |
6.16 |
71.98 |
16.77 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 62 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/31/2019 7:11 AM |
| Notes: This was a Grandfather kit. Kit price A$57.90. Priced up individually it is a fair bit more expensive!! |
|
|
Bakke Brygg Jul 2017 20L
|
British Strong Ale
|
22 Litres |
1.065 |
1.016 |
6.5 |
38.85 |
22.84 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 77 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukker |
Priming Amount: 6 g/l |
Creation
Date: 5/18/2017 2:03 PM |
Notes: Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader i til stormgjæring er over (typisk 3-5 dager), deretter 20-21 grader i 9-11 dager. |
|
|
Lidicky Rauchbier
|
Rauchbier
|
66 Litres |
1.051 |
1.009 |
5.48 |
45.22 |
6.82 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 83 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 4.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2016 1:55 PM |
Notes: Final Gravity: 1016
SRM (real): 22
storage: 1-3°C, min. 45 days |
|
|
BM Belgian White Clone (5.5gal)
|
Witbier
|
5.5 Gallons |
1.051 |
1.012 |
5.23 |
22.75 |
3.83 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.044 |
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: 6/10/2017 9:28 PM |
| Notes: |
|
|
Chocolate Raspberry Porter
|
American Porter
|
10 Gallons |
1.063 |
1.017 |
6 |
36.22 |
37.27 °L
|
2.6K |
0 |
|
|
Author:
|
|
JB2332
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2017 5:35 PM |
| Notes: |
|
|
Nutella Stout
|
Sweet Stout
|
5.5 Gallons |
1.059 |
1.017 |
5.49 |
28.77 |
33.71 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: N/A |
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: 10/5/2018 5:23 PM |
| Notes: |
|
|
Pumpernickel Doppelsticke
|
Düsseldorf Altbier
|
5 Gallons |
1.09 |
1.023 |
8.89 |
39.77 |
23.04 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 6 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: 3/10/2011 6:24 AM |
| Notes: Shred pumpernickel bread into small 1" pieces, lightly toast in over on baking sheet to firm and crispy texture. Pre-soak pumpernickel with 1 gallon of 150 F water for an hour, strain and separate from "bread juice". Add pieces of pumpernickel to mash and mash as usual. Use bread juice in sparge water. |
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|
|
|