|
Hezel Blonde Ale
|
Blonde Ale
|
5 Gallons |
1.051 |
1.012 |
5.13 |
35.58 |
3.67 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
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: 3/27/2013 9:26 PM |
| Notes: |
|
|
Stout
|
Dry Stout
|
23 Litres |
1.063 |
1.018 |
5.92 |
34.44 |
39.11 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 90 |
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: 10/14/2014 7:33 PM |
| Notes: |
|
|
Ten Pounds Brewing: Grade Curve
|
American Pale Ale
|
6 Gallons |
1.06 |
1.008 |
6.8 |
44.69 |
3.8 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2015 4:30 AM |
Notes: Actual Yeast:
Imperial Organic Yeast: A01 "House"
Actual Grain:
Mecca Grade Estate Malt: "Pelton"
It dried out quite a bit with no dextrin-producing malts in there. |
|
|
$$ Running Like Hell IPA - Making A Deal $$
|
American IPA
|
11 Gallons |
1.064 |
1.018 |
6.01 |
185.39 |
6.28 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 12 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2013 1:20 AM |
| Notes: Dry Hopped 1oz Cascade 4oz Apollo |
|
|
Hopped To Summit, 6&2 Hops For "U" IPA
|
American IPA
|
11 Gallons |
1.054 |
1.015 |
5.14 |
127.32 |
6.82 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 9/1/2013 12:24 PM |
Notes: 172F Strike
6.5 Gallons
Home hops mix of Summit, Chinook, Columbus
Poly Clear Secondary Ferment |
|
|
Pumpkin Parnassus Porter
|
Spice, Herb, or Vegetable Beer
|
4.5 Gallons |
1.095 |
1.026 |
9.11 |
22.63 |
40 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3 oz |
Creation
Date: 10/20/2013 8:40 PM |
Notes: Toast the oats for half an hour at 350 degrees before adding to mash.
Add molasses at the very end of the boil (1-2 mins).
Bake a 6 lb pumpkin. Estimate remains around 3-4 lbs going into the mash.
Yeast starter
Going to have to start early to toast the oats and cook the pumpkin.
5 gal mash, 3 gal sparge |
|
|
Dry Chocolate Coffee Stout
|
Dry Stout
|
8 Litres |
1.073 |
1.025 |
6.32 |
45.58 |
44.74 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 5/27/2015 2:31 AM |
| Notes: |
|
|
Stella Tenebris
|
British Golden Ale
|
10.5 Litres |
1.048 |
1.011 |
4.87 |
50.52 |
5.88 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 13.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 5/23/2018 2:55 PM |
| Notes: |
|
|
APA - Amarillo/Centennial
|
American Pale Ale
|
24 Litres |
1.052 |
1.009 |
5.59 |
31.09 |
7.46 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2017 11:27 PM |
| Notes: |
|
|
Tank 7 Clone
|
Clone Beer
|
6 Gallons |
1.08 |
1.016 |
8.36 |
34.42 |
3.97 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2016 1:50 PM |
| Notes: |
|
|
English Andy's Scottish Ale 80- Light
|
Scottish Export 80/-
|
5.5 Gallons |
1.047 |
1.012 |
4.56 |
22.66 |
9.43 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: 12psi |
Creation
Date: 4/16/2017 3:04 PM |
Notes: Tweaked version of EnglishAndy, HBT, http://www.homebrewtalk.com/showpost.php?p=7922053&postcount=23. My tweaks will be to replace the White Labs WLP028 with Imperial Yeast A31Tartan, adjusted the grain bill to use grains I have on hand (subbed GP for MO.) I'll aldd the roasted/dark grains late in the mash to reduce astringency. Will ferment using STC-1000+ SCOTTISH ALE PROFILE (Pr3)(19+ days)
Pitch yeast @ <70°
SP0: 65°
dh0: 240 (10 day ferment & cond)
SP1: 65°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 48 (2 day attenuation/D-rest)
SP3: 70°
dh3: 24 (1 day ramp down)
SP4: 36° (Crash, fine, and keg)
Dh4: 0 |
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|
KHC 출품 BJCP No. 13C
|
English Porter
|
20 Litres |
1.058 |
1.019 |
5.1 |
19.86 |
27.25 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.63 bar |
Creation
Date: 2/2/2023 10:40 AM |
| Notes: |
|
|
Slab Brewing Naked City IPA
|
American IPA
|
50 Litres |
1.056 |
1.01 |
6.04 |
25.28 |
7.07 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 4/1/2020 6:50 AM |
Notes: SLAB BREWING’S NAKED CITY IPA
Naked City IPA from Slab Brewing, is a stripped back and easy to drink IPA. It’s lower in alcohol than most IPAs and contains a "shit ton" of late addition hops. They use mosaic and motueka hops to generate the hoppy flavour and tropical pineapple aromas.
No shirt, no shoes, no pants, no problem.
Learn more about how this beer is brewed in episode #32 of the New Zealand Brewer Podcast.
Style: Session IPA
Batch size: 23 Litres
OG: 1.052
FG: 1.011
Efficiency: 70%
IBU: 42 IBU
ABV: 5.4%
Boil: 60 minutes
Ingredients:
4kg Pale Ale (Gladfield)
700g Wheat Malt (Gladfield)
600g Munich Malt (Gladfield)
250g Light Cystal (Gladfield)
9g NZ Chinook @ 60 minutes (12.3% AA)
60g Mosaic @Whirlpool at 85 C for 40 minutes (0% AA)
100g Mosaic @ Dryhop
60g Motueka @ Dryhop
40g Citra @ Dryhop
Irish Moss
Yeast Nutrient
Water treatment:
9.9g Gypsum
1.6g Calcium Chloride
1.1g Epsom Salt
Mash Temperature and Time:
67 °C for 60 minutes.
Yeast: US-05
Fermentation and Conditioning:
Start at 19 °C
Notes:
Dryhop at 80% attenuation to avoid hop creep. |
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|
Pale Fire
|
American IPA
|
20 Litres |
1.042 |
1.008 |
4.47 |
29.72 |
4.43 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 66 |
Mash Thickness: 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: 2/3/2019 4:22 PM |
| Notes: |
|
|
Kettle Soured #2, Raspberry IPA
|
Specialty Fruit Beer
|
11.5 Gallons |
1.062 |
1.016 |
6.07 |
26.7 |
3.77 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2017 12:02 AM |
| Notes: Normal kettle sour process. Pitch lacto at 100f until ph of 3.3-3.5 is achieved. Should be 24-72 hours. (Brew on Wednesday night and boil Sunday morning). Add the raspberry puree at high Krausen and dry hops 3 days before packaging. |
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|
Proper 1420
|
Dark Mild
|
5 Gallons |
1.048 |
1.017 |
4.07 |
19.2 |
24.7 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 63 |
Mash Thickness: 1.2 |
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: 3/16/2016 9:32 PM |
| Notes: |
|
|
A Little Crazy Pale Clone
|
American Pale Ale
|
5.5 Gallons |
1.067 |
1.017 |
6.64 |
34.28 |
9.46 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2016 5:01 AM |
| Notes: Primary ferment at lower end of yeast range to reduce yeast influence. Primary for 2 weeks @ 65 degrees F. Transfer to Seconary. Cold condition for 3-4 weeks @ 50-60. Dry hop 1 week @ 65. |
|
|
Pumpkin Porter
|
Brown Porter
|
5.5 Gallons |
1.042 |
1.01 |
4.23 |
30.45 |
24.39 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 10/5/2013 4:47 PM |
Notes: Cut 2 - 3 lb pumpkins I half and place face down on roasting pan in 1/2'' of water. Roast at 450 for 60 mins. Skin and add to mash.
Place 3 tbsp of pumpkin spice in muslin bag and bring to boil in 1/2 c brown sugar and 1c water. Add to keg while conditioning. |
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|
Dreaded Big American IPA
|
Imperial IPA
|
12 Gallons |
1.077 |
1.018 |
7.73 |
92.22 |
9.64 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2013 10:12 PM |
| Notes: |
|
|
Hazy Hazelnut Brown
|
American Brown Ale
|
5.5 Gallons |
1.05 |
1.012 |
4.91 |
29.29 |
19.98 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 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: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 1 cup |
Creation
Date: 5/8/2013 3:09 AM |
Notes: 1st All-Grain batch. Mash temp and sparge temp were WAY off, Mash was about 165, Sparge was about 180. Pulled too many nonfermentable sugars out, so the ABV is only 3.4%
OG 1.050
FG 1.024
ABV 3.4% |
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