|
US Red Ale
|
American Amber Ale
|
21 Litres |
1.051 |
1.011 |
5.2 |
33.73 |
17.05 °L
|
549 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: N/A |
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: 1/13/2022 3:19 PM |
| Notes: |
|
|
American Amber Ale
|
American Amber Ale
|
20 Litres |
1.052 |
1.013 |
5.03 |
33.53 |
11.6 °L
|
549 |
1 |
|
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 68 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.93 bar |
Creation
Date: 5/1/2024 7:48 PM |
| Notes: |
|
|
C-Era Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.012 |
5.96 |
34.85 |
9.74 °L
|
549 |
0 |
|
|
|
| Boil
Size: 7.84 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
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: 3/15/2024 12:25 AM |
| Notes: |
|
|
Brickwarmer Holiday Red (Modified)
|
American Amber Ale
|
6.08 Gallons |
1.061 |
1.014 |
6.09 |
44.2 |
15.95 °L
|
549 |
0 |
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|
|
| Boil
Size: 7.34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.2948 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 27.96 psi |
Creation
Date: 9/23/2023 8:38 PM |
| Notes: |
|
|
SWITCH
|
American Pale Ale
|
1 Gallons |
1.048 |
1.009 |
5.12 |
32.52 |
14.87 °L
|
549 |
0 |
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 72 |
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: 4/7/2023 4:11 PM |
| Notes: |
|
|
Bube's Amber Anachronism
|
California Common
|
100 Gallons |
1.052 |
1.012 |
5.35 |
32.12 |
11.73 °L
|
549 |
1 |
|
|
|
| Boil
Size: 100 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2022 11:43 PM |
| Notes: |
|
|
American Amber Bock
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.01 |
6.05 |
24.77 |
13.75 °L
|
549 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 45 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 11/14/2022 3:44 PM |
| Notes: |
|
|
INFLYTTNINGSÖL
|
American Pale Ale
|
20 Litres |
1.054 |
1.011 |
5.64 |
58.12 |
9.07 °L
|
549 |
0 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/22/2022 9:29 AM |
Notes: OG: 1.054
FG: |
|
|
COLUMBUS Pale Ale
|
American Pale Ale
|
24 Litres |
1.058 |
1.011 |
6.08 |
42.77 |
5.74 °L
|
549 |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 2.8 |
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: 4/18/2022 9:33 AM |
| Notes: |
|
|
Amber Ale
|
American Amber Ale
|
5 Gallons |
1.056 |
1.011 |
5.87 |
35.72 |
15.93 °L
|
549 |
0 |
|
|
Author:
|
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Yeast_Whisperer
|
|
| Boil
Size: 6.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 7.7 psi |
Creation
Date: 3/12/2022 6:56 PM |
Notes: #BEFORE BREW DAY
- Attach torpedo buoy with filter attachment to serving keg
- Fill serving keg 99.99% full with Starsan (tip and inject Starsan
until water escapes from gas QD)
- Use CO2 to push all the Starsan from the serving keg into another keg
- Pressurize serving keg to 26 psi
#YEAST STARTER
- None. Use dry yeast.
##MASH
- Do not mash crystal/roasted malts. Add them at vorlauf.
##BOIL
- Boil timer settings: nE = 3, t1=60, t2=20, t3=10
- When there are 20 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
- At 10 minutes left in the boil, start running wort through counterflow chiller to sanitize it.
- At flameout, cool wort to 165 degrees prior to adding whirlpool hops.
- Put boil controller in MASH mode and set temp to 165 degrees
- Run cold water through counterflow chiller and return cooled wort to kettle. Continue until temperature in kettle cools to 165 degrees.
- Add whirlpool hops
- Cover kettle with sanitized lid
- Set timer for whirlpool hops
- During whirlpool hop stand, put keg lid with dry hop hanger onto the fermenting keg, then sanitize keg fermenter.
- After whirlpool hop stand:
- Start running wort through counter flow chiller into the fermentation keg via plastic funnel with screen (target 75 degrees)
- When keg is around 1/3 full, add Fermcap-S drops and gently sprinkle dry yeast onto wort
- Fill keg to just above the weld
##FERMENTATION
- Gently drop the Tilt Hydrometer (after sanitizing it) into the wort in the fermenting keg
- Attach keg lid and do a couple CO2 purges of the head space
- Wait at least 4 hours for the yeast to consume the remaining oxygen in the head space of the fermenter
- While waiting the 4 hours
- Attach spunding valve to gas-in port of serving keg and run tubing from output of spunding valve into a container of water
- Close down spunding valve (to set at max pressure)
- Attach CO2 tank to liquid out port of serving keg
- Pressurize serving keg to 26psi and leave CO2 connected
- Slowly open spunding valve until bubbles begin to be seen in container of water
- Disconnect CO2 from liquid-port
- Attach temp probe to fermenter with bubble wrap over it
- Program STC-100 as follows and initiate program:
SP0=75, dh0=48
SP1=75, dh1=48
SP2=80, dh2=0
* 75 degrees for 2 days, then ramp to 80 degrees over 2 days
- After waiting the 4 hours, purge air in jumper and attach jumper to connect gas-in port on fermenter to liquid-out port on serving keg (this will pressurize the fermenting keg also)
- When fermentation shows signs of slowing (around day 2?), it is time to add dry hops.
- Disconnect jumper to serving keg
- Carefully release pressure in serving keg (a little bit at a time). Watch out for rapid foaming.
- Open lid, suspend hops in stainless steel hop basket from lid of keg (there will be some positive pressure from the pressurized beer to protect the beer from oxygen)
- Reattach lid to keg
- Use CO2 to Fill/purge the headspace several times, the re-pressurize to 26 psi
- Reattach jumper to serving keg
- Let beer continue to ferment with dry hops for 2-3 days, then transfer to serving keg (see below)
##PACKAGING
- Use process described in the referenced link (below) to perform a closed transfer using gravity
- After the transfer is complete, disconnect serving keg from fermenting keg and pressurize serving keg to 26 psi
- Remove spunding valve from serving keg, then cold crash beer in the serving keg (to around 34 degrees) and hold for 3-5 days
- Once keg is at cold crash temp, prepare and inject gelatin into gas-in port of serving keg using (O2 purged) jumper to purged and pressurized plastic soda bottle carbed with a carb cap (pressure in soda bottle must be greater than serving keg. Around 15 psi should be fine.)
- After cold crash, carefully move keg to keezer, pressurize to 2.0 volumes at serving temp (about 8 psi), and tap it!!
##REFERENCES
https://www.homebrewtalk.com/threads/pressurized-closed-loop-corny-keg-fermenting.600563/ |
|
|
No Coffee Porter 2
|
American Porter
|
5.5 Gallons |
1.055 |
1.015 |
5.26 |
43.98 |
39.35 °L
|
549 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2016 2:02 AM |
| Notes: |
|
|
Holiday Stout
|
American Porter
|
18 Gallons |
1.054 |
1.014 |
5.26 |
17.78 |
25.67 °L
|
549 |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/27/2021 3:45 PM |
| Notes: |
|
|
#31 Escarpment Thiol Libre,BC Comet, (5min Boil After Mash)
|
American Pale Ale
|
7 Gallons |
1.065 |
1.016 |
6.43 |
57.49 |
4.6 °L
|
549 |
0 |
|
|
Author:
|
|
JFKBrews
|
|
| Boil
Size: 7 Gallons |
Boil Time: 5 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: dextrose |
Priming Amount: 6.1 oz |
Creation
Date: 4/2/2021 8:39 AM |
| Notes: |
|
|
Pale Ale Hopcat 65l
|
American Pale Ale
|
49 Litres |
1.045 |
1.01 |
4.59 |
44.48 |
6.59 °L
|
549 |
0 |
|
|
|
| Boil
Size: 55.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: 1.5 |
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: 8/7/2020 6:26 AM |
| Notes: |
|
|
Session Pale
|
American Pale Ale
|
21 Litres |
1.055 |
1.011 |
5.78 |
40.49 |
9.2 °L
|
549 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 79 |
Mash Thickness: 3.5 |
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: 6/27/2020 12:49 PM |
| Notes: |
|
|
Red Clozet
|
American Amber Ale
|
24 Litres |
1.047 |
1.008 |
5 |
32.49 |
12.21 °L
|
549 |
0 |
|
|
|
| Boil
Size: 30.45 Litres |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 199 g |
Creation
Date: 5/15/2020 1:35 PM |
| Notes: |
|
|
Trans Tasman Pale Ale
|
American Pale Ale
|
21 Litres |
1.054 |
1.014 |
5.24 |
32.92 |
4.88 °L
|
549 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 5.5 |
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: 3/10/2020 2:24 PM |
Notes: Finished at 1.016.
Second time using Lallemand East Coast.
It's extremely fruity, almost to the point of masking and muddling the hops.
This yeast needs a long cold crash - my lines were full of muck once the keg blew. |
|
|
Chocolate Coffee Oatmeal Stout
|
American Stout
|
1 Gallons |
1.074 |
1.02 |
7.07 |
74.14 |
38.01 °L
|
549 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: .6 oz |
Creation
Date: 10/13/2019 6:03 PM |
Notes: This is an experimental brew and my first brew not using a kit.
Im using 1 gal of Crystal Geyser spring water.
- Sanitize siphon, stirring spoon, fermentor, and air lock
- Heat water to approx 160F then turn off heat and steep American Chocolate, Caramel/Crystal, 2 Row, and Oats, for 30-45 minutes.
- Turn heat back on and stir in DME.
- Once Boiling start timer for 60 minutes and put in hops for duration
- Move wort to ice bath chilling to approx 75F within 45 mins.
- Siphon wort to fermentor and top off wort with filtered water ( Im using my Brita pitcher) leave head space.
-Add lactose
-Pitch Yeast and place air lock on fermentor using vodka or sanitizer in air lock
- Place fermentor into cool dark area and NO TOUCHY AFTER THAT
-After 7 days add course ground coffee and let sit for 7 days.
-After 14 days total sanitize siphon, spoon, bottles, and bottle caps(if necessary)
- Add 1 part water to 1 part table sugar to pot and bring to a boil for 10 minutes. Then bring to room temp.
- Once at room temp add beer to sugar water and stir gently.
- Rack beer to bottles and let sit in dark room for 14 days to condition
- After conditioning, beer can be refrigerated and...drank? drunk? drinked? all the above? |
|
|
Fortnite Porter
|
American Porter
|
5.5 Gallons |
1.045 |
1.009 |
4.77 |
12.64 |
18.56 °L
|
549 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/30/2018 4:25 PM |
| Notes: |
|
|
Awesome Recipe
|
American Porter
|
5.5 Gallons |
1.061 |
1.015 |
6 |
0 |
36.22 °L
|
549 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 8/7/2018 9:17 PM |
| Notes: |
|
|
|
|