|
"Allison Ale" Berry Wheat
|
No Profile Selected |
6.5 Gallons |
1.092 |
1.023 |
9 |
46.7 |
9.05 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8 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: 9/11/2012 11:38 AM |
| Notes: |
|
|
Lazy Day IPA
|
American IPA
|
5.5 Gallons |
1.057 |
1.013 |
5.83 |
76.07 |
5.62 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 7:32 PM |
Notes: Original source: JonnyFive - Dirty Birdy IPA
http://www.brewersfriend.com/homebrew/recipe/view/339789/dirty-birdy-ipa
Took gold in American ipa category and best to brew at 2015 Parkway Pro am. |
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Emerson's Daredevil
|
Specialty IPA: Red IPA
|
23 Litres |
1.062 |
1.016 |
6.05 |
40.17 |
16.84 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 37.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 5/10/2021 9:37 PM |
Notes: https://www.facebook.com/groups/NZAllGrainBrewers/permalink/3427110210644785
The malt bill is...Gladfields
80% US Ale malt
6% Medium Crystal
6% RedBack
6 % Shepherds Delight
1.5% Supernova
Touch of Carafa.
Bitter hop for 60mins is Pacific Gem
Whirlpool hops are...
Centennial
Moutere - subbed for Talus
Nelson Sauvin
Colombia
And dry hopped with same whirlpool hops.
Aim for OG 1062, you will need to play with the hop ratios to get what you like as well as water treatment. We use gypsum. |
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Amundsen Apocalyptic Thunder Juice
|
Specialty IPA: New England IPA
|
25 Litres |
1.064 |
1.017 |
6.17 |
50.01 |
3.9 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2019 7:15 AM |
| Notes: |
|
|
Banana Milk Stout
|
Sweet Stout
|
7.5 Gallons |
13.942 |
3.955 |
5.39 |
28.87 |
39.59 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 9.46 Gallons |
Boil Time: 30 |
Boil Gravity: 13.2 |
Efficiency: 70 |
Mash Thickness: 2.45 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2018 10:56 AM |
Notes: It's all Darryl's fault.
Biabcalculator inputs
Kettle size: 20gal
Trub: 1.375gal
Boil off: 1
Grain absorption: 0.06
=> Strike 10.4 gal (10gal, 1.6qt), 163F |
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Lemonade Stand Shandy
|
Blonde Ale
|
5 Gallons |
1.041 |
1.01 |
4 |
60.12 |
3.99 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Bottle tablets |
Priming Amount: 1 each per bottle |
Creation
Date: 9/1/2017 2:55 AM |
| Notes: 4 lemons sliced and 4 limes sliced in secondary for 7 days. |
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Heady Topper Clone
|
American IPA
|
18.9 Litres |
1.09 |
1.019 |
9.22 |
127.5 |
9.22 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 2.7 |
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: 1/6/2017 10:16 PM |
Notes: Mash crushed grains in about 6 gallons of clean, chlorine-free water at 150˚F for 60 minutes. Sparge to collect about 7 gallons of wort in the kettle, then bring wort to a boil. Add hops according to schedule above. For the 0 minute additions, add the hops gradually after cutting off the heat, allowing the hops to steep in the wort as you chill it down, at least 30 minutes, or for as long as an hour. When the wort temperature reaches 68˚F, transfer to a fermenter and pitch the yeast starter. Ferment for 7 days at 68˚F, then pitch first round of dry hops. After 4 days, transfer to secondary fermenter and pitch second round of dry hops. After four days, bottle or keg. Beer will be ready to drink in 1-2 weeks.
Will be using Burlington Ale WLP095 (not on the list) |
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American Brown Ale
|
American Brown Ale
|
5 Gallons |
1.053 |
1.013 |
5.18 |
53.47 |
15.11 °L
|
1.9K |
0 |
|
|
Author:
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|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 8/27/2016 11:20 PM |
| Notes: |
|
|
(2015-12-31) KBS Clone
|
Imperial Stout
|
11.5 Gallons |
23.019 |
6.867 |
9.11 |
70.31 |
50 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 18.6 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 12/27/2015 2:19 PM |
Notes: 5 yeast packs in 1.5gal starter which was decanted after 4 days into fermenter.
Added one 4" section of bourbon or oak infused oak spiral plus soaking alcohol to each keg. Aging time TBD (Approx 6 weeks). Rum keg will include 2oz molasses and one star anise flower.
Racked 11.5 gal to fermenter. Cold break loss about 1 quart.
At 5 months, this is a very close (and delicious) approximation of KBS |
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Mc Quakers Oatmeal Stout
|
Oatmeal Stout
|
12 Litres |
1.06 |
1.015 |
5.86 |
38.42 |
38.62 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: N/A |
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: 5/16/2015 4:31 AM |
Notes:
Brewing notes:
Used about 38g of Willamette original recipe is Kent Goldings.
Nice dark red colour in the wort.
Got 1.057 at 14L and ended up with OG: 1.06.
Pitched at 22c.
Day 1:
Ended up running hot as on day 1.
Left in a cool room it was 22 for most of day without heat or blanket.
Day 2: Fermenting at 20, krausen might have fallen.
Day 3: Slowed considerably, krausen gone and its at 1.028.
If the mash was 70c -> FG 1.018
72c -> 1.022 which is still ok but getting sweet. Should be at most 1.018 for this style. Recipe says it should be 1.015.
Perhaps it best to keep temps rising and start low with US04.
RECIPE: MCQUAKER'S OATMEAL STOUT OG: 1.055 (13.5 °P) FG: 1.016 (4.1 °P) ADF: 70% IBU: 36 Color: 35 SRM (69 EBC) Alcohol: 5.1% ABV (4.0% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.047 (11.6 °P) Percent English Pale Ale LME (3.5 °L) 6.8 lbs. (3.08kg) 66.0
Steeping Grains
Flaked Oats (1 °L) 1.0 lb. (0.45kg) 9.7 Chocolate Malt (350 °L) 0.75 lb. (340g) 7.3 Victory Malt (28 °L) 0.75 lb. (340g) 7.3 Crystal (80 °L) 0.5 lb. (227g) 4.9 Black Roasted Barley (500 °L) 0.5 lb. (227g) 4.9
Hops IBU
Kent Goldings 5% AA, 60 min. 1.8 oz. (51g) 36.1
Yeast White Labs WLP002 English Ale, Wyeast 1968 London ESB, or Fermentis Safale S-04 Fermentation and Conditioning Use 11 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 2 to 2.5 volumes.
Partial Mash Option Reduce the English extract to 5.4 lbs. (2.45kg). Mash all of the grains, including the oats, along with 2 lbs. (0.9kg) of American two-row
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140 IPA
|
American IPA
|
5 Gallons |
1.083 |
1.025 |
7.69 |
73.1 |
6.07 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 6:59 AM |
Notes: Whirlpool for 10mins then let steep for 30mins. Chill to fermenter. Dry hop 44g cascade for 3 days & 44g centennial. Transfer/rack then dry hop the rest for 3 days. Keg after fining.
Yeast pitch: make 8L starter add 1vial of yeast, rack off wort after 24hr then pitch slurry
379 billion yeast cells needed |
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Illemonati
|
Imperial IPA
|
10 Gallons |
1.085 |
1.02 |
8.52 |
148.7 |
6.98 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2015 9:17 PM |
Notes: Added 4 stalks of of lemongrass halved to boil @ 5 minutes remaining
Added 6 stalks of lemongrass halved to secondary at day 10 for 7 additional days.
Silver medal winning
Beer and Branding Competition |
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HC IIPA
|
Imperial IPA
|
2.5 Gallons |
1.09 |
1.015 |
9.79 |
313.85 |
11.65 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2013 3:46 AM |
| Notes: |
|
|
Gaardboersamfundets Forårsøl
|
Saison
|
25 Litres |
1.053 |
1.008 |
5.9 |
34.42 |
5.95 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 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: 3/28/2015 2:23 PM |
Notes: Sørg for at få vandet i kedlen op på 75°C før malten kommer i - så falder temperaturen automatisk til ca. 65°C.
Læg i øvrigt mærke til at mæskemønstret er forskelligt på denne og hvedeøllen. |
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Low Alcohol Lager V1
|
International Pale Lager
|
20 Litres |
1.01 |
1.002 |
1.09 |
5.13 |
1.66 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 10:53 AM |
| Notes: |
|
|
Honey Porter
|
English Porter
|
10 Gallons |
1.061 |
1.015 |
5.97 |
37.46 |
29.63 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
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: 9/29/2017 4:03 PM |
Notes: Once the primary fermentation of your beer is complete, sanitize your secondary fermentation vessel.
Slice the vanilla beans lengthwise and open them up.
Scrape the tar-like interior of the vanilla bean out of the husk and put it and the husk into the bottom of the secondary fermenter.
Rack the beer on top of the vanilla beans before placing the lid and airlock on the secondary fermenter.
Wait 2-4 weeks for the vanilla to extract into the beer. Sampling periodically is fun, but not strictly necessary, as it will be difficult to get too much vanilla in the beer. (This is my opinion, but it might just be because I love vanilla)
** 2 beans per 5 gal carboy**boil honey last 5 min*** |
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Bakke Brygg Belgisk Jul 20L
|
Belgian Specialty Ale
|
22 Litres |
1.072 |
1.012 |
7.82 |
21.4 |
25.07 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 8/16/2014 10:42 AM |
| Notes: Kjøl ned til 17 grader før pitching av gjær. |
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|
Brothers Bier
|
Trappist Single
|
1 Gallons |
1.047 |
1.009 |
4.92 |
31.68 |
3.34 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 2.14 Gallons |
Boil Time: 45 |
Boil Gravity: 1.022 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/18/2018 3:35 AM |
Notes: 1) In kettle #1, combine water (about 4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.
2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 4 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.
3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.
4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.
5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.
6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.
7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.
8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.
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|
Tasmanian IPA Clone
|
American IPA
|
1 Gallons |
1.073 |
1.018 |
7.14 |
64.38 |
4.55 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2014 6:31 PM |
| Notes: |
|
|
Rocket Fuel Red
|
American IPA
|
12 Gallons |
1.1 |
1.02 |
10.5 |
103.3 |
22.13 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 60 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2014 2:28 PM |
| Notes: |
|
|
|
|