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Watermelon Pale Ale
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American Pale Ale
|
12.9 Gallons |
1.05 |
1.014 |
4.78 |
18.86 |
6.09 °L
|
2.6K |
0 |
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Author:
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maltosaurus
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| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 73 |
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: 2 volumes |
Creation
Date: 7/6/2013 1:33 AM |
Notes: 2g chalk
9g gypsum
7g calcium chloride
mash pH 5.2
kettle addition:
0.6g chalk
3g gypsum
2g calcium chloride
watermelon added at flameout
15min whirlpool before starting chilling water
Yeast pitched at 62F
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#06 Andrimne Kölsch
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Kölsch
|
60 Litres |
1.051 |
1.013 |
5.02 |
28.15 |
3.27 °L
|
2.6K |
1 |
|
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| Boil
Size: 70 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 2/23/2015 8:17 PM |
| Notes: |
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Popcorn Ale #3
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American Pale Ale
|
5.5 Gallons |
1.059 |
1.013 |
5.94 |
33.92 |
6.99 °L
|
2.6K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 6/5/2016 9:42 PM |
| Notes: |
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Tusken Raider
|
American Brown Ale
|
5.5 Gallons |
1.069 |
1.021 |
6.34 |
72.36 |
37.04 °L
|
2.6K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 3/22/2012 3:02 PM |
| Notes: |
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White Knight
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Mixed-Fermentation Sour Beer
|
5 Gallons |
1.046 |
1.01 |
4.71 |
8.8 |
3.38 °L
|
2.6K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2015 8:00 PM |
| Notes: |
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Greystone Grisette
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Belgian Pale Ale
|
5 Gallons |
1.04 |
1.008 |
4.18 |
25.22 |
3.29 °L
|
2.6K |
1 |
|
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| Boil
Size: 5.88 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 72.9 |
Mash Thickness: 2.05 |
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: 1/18/2018 10:30 PM |
Notes: Brewed on Robobrew
Pitch at 68 F
Raise 2 degrees per day for first 3, to 74 F
Primary for 5 days at free temp
Bring it down to 66F for 5 days
Dry hopping on day 5-6
Remove hops after 5 days |
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Tre Gamle Damer
|
Belgian Pale Ale
|
21 Litres |
1.049 |
1.012 |
4.82 |
29.2 |
8.4 °L
|
2.6K |
1 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 3 |
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: 2/7/2017 7:25 PM |
| Notes: Gjæret ikke lenger ned en 1018. Usikker på hvorfor. M21 kan være lunefull og ta lange pauser i gjæringen. Denne hadde gjæret videre på flaske og det var derfor i overkant mye co2. |
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Louisiana Barrel Aged Quad
|
Belgian Golden Strong Ale
|
6 Gallons |
1.102 |
1.019 |
10.88 |
59.36 |
6.12 °L
|
2.6K |
1 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Cane Syrup |
Priming Amount: ?? |
Creation
Date: 9/19/2012 2:37 AM |
Notes: Want this to be a strong golden Quad. Amber Color will come from Raisins/Cane Syrup/Whiskey Barrel
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Son Of A Peach Milkshake NEIPA
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Specialty IPA: New England IPA
|
28 Litres |
1.062 |
1.02 |
5.54 |
74.73 |
3.85 °L
|
2.6K |
1 |
|
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| Boil
Size: 33.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 90 |
Mash Thickness: 2.75 |
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: 9/7/2018 6:21 PM |
| Notes: John's ale yeast |
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Hop Hog
|
American IPA
|
26 Litres |
1.056 |
1.011 |
5.89 |
63.41 |
7.16 °L
|
2.6K |
0 |
|
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| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 3.3 |
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: 8/20/2017 1:04 PM |
| Notes: |
|
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Midtbrygg Roggenbier
|
Roggenbier
|
25 Litres |
1.053 |
1.014 |
5.1 |
15.56 |
14.29 °L
|
2.6K |
0 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3.3 |
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: 12/14/2016 4:14 PM |
| Notes: |
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Danish Lager
|
German Pilsner (Pils)
|
22 Litres |
1.045 |
1.01 |
4.6 |
28.52 |
3.2 °L
|
2.6K |
0 |
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Author:
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Bears cave brewing
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 63 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2017 9:35 PM |
| Notes: |
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Biggie Juice ( PHBS V.2)
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Specialty IPA: New England IPA
|
21 Litres |
1.059 |
1.016 |
5.66 |
26.4 |
4.81 °L
|
2.6K |
5 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 5/1/2020 1:10 AM |
Notes: Slight changes to hop bill updated to V 2 to meet target 25 IBU
Fermentation
Primary 19 Degrees - 4 days
Primary 21 Degrees - 7 days
Day 2 Add first set of dry hops at high krausen.
Day 7 Add second set of dry hops.
Day 10 Commence cold crash. |
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Second Step-mash Lager
|
No Profile Selected |
5.5 Gallons |
1.055 |
1.009 |
5.98 |
130.43 |
9.56 °L
|
2.6K |
0 |
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Author:
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/24/2021 3:50 PM |
| Notes: |
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Troll Mango IPA
|
American IPA
|
48 Litres |
1.069 |
1.016 |
7.04 |
46.84 |
6.07 °L
|
2.6K |
0 |
|
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| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2017 10:13 AM |
| Notes: |
|
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Oak Smoked Brown Ale
|
American Brown Ale
|
25 Litres |
1.056 |
1.014 |
5.61 |
26.8 |
17.9 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 10/14/2016 5:09 PM |
| Notes: |
|
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M43 Clone
|
Specialty IPA: New England IPA
|
6.5 Gallons |
1.059 |
1.015 |
5.78 |
39.32 |
6.11 °L
|
2.6K |
0 |
|
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| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/3/2022 7:12 PM |
| Notes: |
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Norwegian Maltøl
|
Old Ale
|
5.5 Gallons |
1.071 |
1.02 |
6.77 |
24.97 |
12.62 °L
|
2.6K |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 77.4 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2017 12:51 AM |
Notes: Steep three juniper branch ends (6inches, no berries) at no higher than 176*F over night. Use this water in the mash.
Use beech smoked malt.
I picked this recipe up while traveling around Norway. My host and fellow homebrewer, said that this is probably the most authentic Norwegian style ale that is still produced. Inspiration for this recipe came from Voss Brewery, Norway. |
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California Common
|
California Common
|
3.25 Gallons |
1.052 |
1.016 |
4.79 |
37.35 |
10.53 °L
|
2.6K |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 12/24/2015 5:55 PM |
| Notes: |
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Eau De Cologne - SP Kölsch
|
Kölsch
|
16 Litres |
1.079 |
1.025 |
7.09 |
36.87 |
5.99 °L
|
2.6K |
1 |
|
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| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 55.5 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2014 2:34 PM |
Notes:
Ideal sempre mirar no valor menor pois, no geral, o mosto estará um pouco mais quente.
Protein Rest (Repouso Proteico)........50-55 graus por 15 minutos
Sacarificação Beta.....................60-65 graus por 70 minutos
Mash-Out (Inativação das Enzimas).........78 graus por 10 minutos
1) Aquecer a água da mostura até 55ºC, quando adicionar os maltes, ela cai para 50ºC.
2) Começar a contar o tempo e desligar o fogão no 55 graus. Esperar até completar 15 minutos.
3) Elevar até 62 graus e deixar nesta temperatura por 70 minutos.
4) Enquanto espera, aquecer a água para a lavagem. Ela precisa estar em 79 graus.
5) Após os 70 minutos, elevar a temperatura para 78 graus, para inativação das enzimas.
... Passos pós-fervura
5) Prosseguindo ao término da fervura, iniciei o resfiamento do mosto com os chillers, baixando a temperatura de 100ºC, aproximadamente, para 22ºC, em 40 minutos
6) Procedi em seguida à trasfega do mosto para os galões de fermentação, antes, porém, retirando cerca de 1,5 litros de trub.
7) Entre o enchimento do primeiro e segundo galões, separei uma pequena parte do mosto para medição da Densidade Original (OG).
8) À medida que caía da panela aos galões, iniciava a aeração do mosto.
9) Resfriados e aerados, adicionei os fermentos aos galões, levando-os aos freezers para inicio da fermentação, ambos com temperatura controlada por meio de termostatos, o balde com o fermento Kölsch a 20ºC.
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