NB Cashmere Blonde
|
Cream Ale
|
5 Gallons |
1.059 |
1.014 |
5.92 |
24.77 |
4.48 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 12/12/2020 8:38 PM |
Notes: Yeast had expiration date a month ago , I had two packages so I added both. Tossed them in some RO water as the package suggested and about 1/2 hour later it was crawling out of the jar so I guess it was good.
I just buy kits from Northern Brewer, I add one extra pound 2 row to the kit to meet the Original gravity. This time it I came out about 8 points high... |
|
FF 7 C's Smash
|
American IPA
|
5 Gallons |
1.061 |
1.017 |
5.77 |
72.95 |
6.63 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2014 5:27 PM |
Notes: |
|
Lemon Wheat
|
American Wheat or Rye Beer
|
5.9 Gallons |
1.054 |
1.013 |
5.37 |
16.98 |
4 °L
|
1.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 4/30/2015 7:29 PM |
Notes: 0.5 Gallon Starter with 0.5LB DME |
|
IPA
|
American IPA
|
11 Gallons |
1.062 |
1.015 |
6.2 |
146.01 |
6.76 °L
|
1.8K |
0 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 90 |
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: kegged/forced co2-2.5vol |
Priming Amount: N/A |
Creation
Date: 3/22/2012 11:40 AM |
Notes: |
|
Dunkelweiss
|
Dunkles Weissbier
|
5.5 Gallons |
1.056 |
1.014 |
5.52 |
28.15 |
17.04 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 11:07 AM |
Notes: Use floor malted dark Pilsner |
|
Boom Sauce Clone
|
American IPA
|
5.5 Gallons |
1.079 |
1.017 |
8.21 |
78.87 |
5.15 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
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: 7/24/2020 12:56 AM |
Notes: |
|
Yooper's Oatmeal Stout
|
Oatmeal Stout
|
11 Gallons |
1.054 |
1.019 |
4.6 |
31.76 |
34.49 °L
|
1.8K |
1 |
|
|
Boil
Size: 12.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 5.99 psi |
Creation
Date: 2/1/2020 7:10 PM |
Notes: Smooth, rich, velvety, not too roasty, not too dry! Coffee roast notes without a burnt flavor. GREAT beer.
Wyeast 1335 is an option, but the 1450 gives a luscious mouthfeel.
Finishes at 1.016-1.020, depending on yeast strain.
For dry yeast S04 would work, but keep it on the low temperature range, 62-65 if possible.
For Imperial, use A10.
|
|
American Radler
|
Alternative Grain Beer
|
2.5 Gallons |
1.051 |
1.013 |
5.06 |
0 |
4.16 °L
|
1.8K |
0 |
|
|
Boil
Size: 4.63 Gallons |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 75 |
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: 5/11/2019 1:24 PM |
Notes: Made for a 2.5 gallon keg, 1.75 gallons of beer after 3 weeks in fermenter racked into keg after keg is filled with 96oz of Sanpellegrino Sparkling Limonata.
*fill Sanpellegrino Sparkling Limonata before racking beer
*carbonated to 2 volumes of co2 serve after a week. |
|
Dry Irish Stout
|
Irish Stout
|
23 Litres |
1.043 |
1.011 |
4.23 |
41.14 |
36.05 °L
|
1.8K |
3 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2016 10:56 PM |
Notes: Double crush the roast barley to extract the most colour and flavour from it possible.
Keep 500ml of wort and sour uncovered at room temperature for a few days. Use a sour culture if you have one available, but not necessary. After a few days, re-boil the sour wort, cool then add directly to fermenter. |
|
Alaska Amber Clone
|
Altbier
|
5 Gallons |
1.05 |
1.012 |
5.05 |
35.89 |
14.22 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 4/30/2016 9:01 PM |
Notes: |
|
4Gs Gumhead Wheat
|
American Wheat Beer
|
6 Gallons |
1.048 |
1.012 |
4.73 |
34.44 |
6.82 °L
|
1.8K |
5 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 3/10/2016 2:02 PM |
Notes: |
|
Ferocious IPA
|
American IPA
|
5 Gallons |
1.068 |
1.017 |
6.65 |
46.48 |
6.81 °L
|
1.8K |
0 |
|
|
Boil
Size: 5 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: 1/14/2013 3:03 PM |
Notes: This was my first all grain kit, purchased from Midwest Supplies. For ease of entry into all grain I decided to use the Brew In A Bag method. Since I decided to brew at more or less the last minute, I purchased a pair of 5 gal, nylon paint strainer bags and used those as my BIAB bags. They worked well, but it was a bit unwieldy wrangling 2 bags full of soaked grain out of my brew pot. I may try a larget bag next time, but have a feeling I may not be using the BIAB method for long, instead opting to make a mash tun.
Brewday actually went pretty smoothly. I used 3 gal of strike water at approximately 165* and surprisingly it gave me almost exactly 152* once everything was all mixed up in the brew pot. The brew pot did not hold temp very well, as I expected, but fortunately I had the foresight to immediately get a pot of water on the burner so that I could warm the mash as needed. I was able to keep it within a couple of degrees of the target mash temp the entire time and ended up using approximately 5 gallons of water total by the end of the mash.
One failing was that I did not tie off the tops of the bags, so I did get a small amount of grain spilled into the wort, but I was able to scoop it out with a small strainer as it was coming to the boil, along with some of the hot break.
The boil went well, but I think I had more evaporation than I expected, at the -15 min hop addition I checked my level and found I was about 1/2 gallon down, so I added some more water and kicked the burner into high gear to get it back to a boil quickly. This extended my overall boil time by about 5(ish) minutes.
This was my first time using a yeast smack pack. Followed the instructions on the back of the pack, and it had a good 5 hours to get going in the pack before I pitched. I spent a lot of time feeling the bag to ensure that I got the inner pack broken and shook it a ton to make sure it was mixed, but after nearly 5 hours there was was there ZERO additional bulging of the pack. The outside of the pouch got thoroughly sanitized prior to pitching so I'm not worried about contamination. Yeast was pitched at approximately 6pm yesterday (2013/01/13) but and as of 11am today (2013/01/14) there is absolutely zero fermentation activity. None. Concerning?
Hardware mod/improvement:
I took my Dremel with a cutting wheel to the lid of my brew pot and cut a notch for the chiller. It worked great and the hop bag did a nice job of filling the spaces in the notch, making for a pretty snug fit.
Also, I rigged a female hose fitting to a piece of hose for my chiller so that I could use hose water to chill. Did not want to purchase 2 bags of ice. I'm torn whether I want to keep using that method or go back to the 'recirculating chiller water through a cooler full of ice. Torn because I like using less water (ice) but don't like the additional cost of said ice and I'm too forgetful to make up a bunch of ice ahead of time. |
|
Who,s Ya Daddy Hopped Chocolate Porter II
|
Robust Porter
|
21 Litres |
1.06 |
1.017 |
5.69 |
42.81 |
22.27 °L
|
1.8K |
3 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18.5 ° C |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 7/26/2014 9:47 PM |
Notes: |
|
Black IPA
|
American IPA
|
23 Litres |
1.067 |
1.011 |
7.29 |
92.75 |
33.24 °L
|
1.8K |
0 |
|
Author:
|
|
CJ
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 69 |
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: 4/10/2014 9:47 PM |
Notes: |
|
One Eyed American Stout
|
American Stout
|
10 Gallons |
1.054 |
1.015 |
5.19 |
28.7 |
42.04 °L
|
1.8K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/5/2013 3:55 PM |
Notes: |
|
Scottish Wee Heavy
|
Old Ale
|
5.5 Gallons |
1.095 |
1.028 |
8.87 |
23.44 |
18.13 °L
|
1.7K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/1/2016 6:52 PM |
Notes: 20 lbs of grain
Want to end with 5.5 gallons in fermentor
Grain absorbtion (@.1 gal/lb) = 2 gallons
Evaporation per hours ~1.5 gallons p/h for 2 hours = 3 gallons
Other = .5 gallons
11 gallons total
5 gallons for mash 6 for sparge |
|
Neutral Brew
|
American Wheat Beer
|
45 Litres |
1.039 |
1.008 |
4.13 |
21.18 |
2.68 °L
|
1.7K |
0 |
|
|
Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 78 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2015 7:47 PM |
Notes: |
|
American Light Lager
|
American Lager
|
5 Gallons |
1.048 |
1.014 |
4.54 |
13.32 |
3.11 °L
|
1.7K |
1 |
|
Author:
|
|
ABogh
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 1.1 |
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: 4/19/2016 6:34 PM |
Notes: |
|
God Jul Klone - Nøgne ø.
|
Holiday/Winter Special Spiced Beer
|
25 Litres |
1.077 |
1.018 |
8.34 |
45.25 |
28.37 °L
|
1.7K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/31/2015 6:16 PM |
Notes: Bryggselv:
4.3kg Best Munich Malt(6L)
850g Best Caramel Aromatic Malt(20L)
850g Crisp Maris Otter Ale Malt(3.75L)
850g Best Wheat Malt (2.4L)
550g Crisp Crystal malt 100 (90L)
250g Crystal Rye (72L)
250g Peated Malt (2L) - smoke flavor
150g Fawcetts Pale Chocolate Malt (225L)
150g Crisp Roasted Barley (450-550L)
150g Crisp Rug Malt (9-14L)
150g Weyermann Cararye (66L)
|
|
De Drie Linden
|
Belgian Tripel
|
35 Litres |
1.075 |
1.007 |
8.91 |
44.51 |
5.54 °L
|
1.7K |
0 |
|
Author:
|
|
SiriS
|
|
Boil
Size: 40 Litres |
Boil Time: 80 |
Boil Gravity: 1.057 |
Efficiency: 83 |
Mash Thickness: 4.27 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2015 9:14 PM |
Notes: Yeast starter is made with the two yeasts (WLP530+W3787) combined. This yeast starter will favour a drop of olive oil because of the extensive foaming. Main fermenter needs 50% head-space because of foaming of the yeast. Start of fermentation is within 4 hours after pitching the yeast. Main fermentation is at 22-24grC for 10 days. Plane table sugar (beet or cane doesn't matter) is used and is added 72 hours after start of fermentation. Conditioning is for 21 days at room temperature. fermenting attenuation is 90%, what will result in a FG=1008g/l. Bottling in champagne bottles and ageing for 3-6 months. Cheers! |
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