|
Belgium Wit
|
Witbier
|
21 Litres |
1.05 |
1.013 |
4.75 |
15.25 |
3.18 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: 0.245 |
Creation
Date: 9/23/2014 11:51 PM |
| Notes: |
|
|
Winter Wheat Lager 2
|
Czech Dark Lager
|
5 Gallons |
1.058 |
1.013 |
6.06 |
32.57 |
46.18 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/17/2015 9:00 PM |
| Notes: |
|
|
Red Ale 1 Gallon
|
Cream Ale
|
1 Gallons |
1.06 |
1.015 |
5.86 |
32.53 |
7.55 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 7/8/2015 6:09 PM |
| Notes: |
|
|
2015 Munich Dunkel
|
Munich Dunkel
|
5.5 Gallons |
1.055 |
1.013 |
5.46 |
25.87 |
26.07 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 87 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2015 12:15 AM |
| Notes: |
|
|
Indian Brown Ale - Beer
|
Specialty Beer
|
30 Litres |
1.076 |
1.022 |
7.11 |
48.81 |
26.08 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2015 6:21 PM |
| Notes: This beer sounds like a cross between a Scotch Ale and a Black IPA. Maybe sub mollasses for dark brown sugar (500g)in the boil fir last 10 minutes. Ferment 20-23C. Maybe dry hop with Centennial fir 7 days. |
|
|
Fruited Gose
|
American Light Lager
|
46 Gallons |
1.051 |
1.008 |
5.58 |
0 |
3.74 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.15 |
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: 3/13/2018 4:46 PM |
Notes: Step 1 - get yourself a 7qts of mango Goodbelly probiotic juice.
All grain, mash at 148F and sparge to get 50 gallons 1.045 wort. Traditional grist is a mix of pils and wheat, I like a 60-40 split, so about 5# pils and 3.5# white wheat malt.
Extract, use 5# DME for 5 gallons wort. I would probably do 3# pilsner or extra light, and 2# wheat DME.
Collect your wort in the kettle, and either do a short boil (5 minutes) or pasteurize at 170F for about 10 minutes. NO HOPS!
Chill wort to 90F. If you have food-grade lactic acid, adjust kettle pH to 4.4-4.7. This is to keep spoilage bacteria at bay while it sours, as added insurance if your sanitation isn't perfect, and to improve the foam on the final product. If you don't have a pH meter, add around 50ml (1.7oz) 88% lactic acid, maybe 100ml if your water is pretty hard. If you don't have lactic acid on hand, go for the 5 minute boil instead prior to chilling and don't worry about it.
If you want to kill the lacto, once the wort is at 90F, shake up your carton of Goodbelly and dump about half into the wort in the kettle. Seal it up as best you can, and put it aside for 18-24 hours. Don't worry about purging the headspace with CO2, it won't do any good. Let it cool to room temperature.
If you're going to keep the lacto alive, transfer it to your carboy once it's at 90F and add your Goodbelly. Airlock it and set it aside to cool to room temperature.
After 18 to 24 hours at room temperature, taste the soured wort. There should be no krausen, but the wort should be nice and cloudy. It should be sweet but with some tartness, like a lemonade. If you have a pH meter, take a measurement and see if the pH is 3.2-3.5. It should be.
If you left the wort in the kettle, go ahead and finish your boil, go for the full 60 minutes so you don't have any DMS. Chill to ale pitching temperatures, and pitch 18 packets of US-05. You'll need the extra cell count due to the low pH.
If you are not killing the lacto, just add your 18 packets US-05 to the carboy. Don't worry too much about headspace, as you won't get nearly as thick of a krausen with the low pH, but a blow-off tube is never a bad idea.
Fermentation is usually done within 10-14 days. Bottle or keg, it's nice at higher carb levels like 2.7-3.0 volumes.
For a traditional gose, I like 150g sea salt per 50 gallons. This gives you a subtle hint of salt, and you can always add more later. 150g coriander is traditional at flameout.
|
|
|
Alt Beer
|
Altbier
|
5.25 Gallons |
1.049 |
1.011 |
4.96 |
41.48 |
12.85 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2016 6:33 PM |
| Notes: |
|
|
2A German Pilsner !!!
|
German Pilsner (Pils)
|
50 Litres |
1.048 |
1.009 |
5.15 |
30.39 |
4.11 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2016 2:34 PM |
Notes: fermentar a 9-11 grados hasta 1.025, a partir de ahi subir la temperatura 1 grado cada 12 horas hasta los 19 y dejar ahí hasta la atenuación completa y no se sientan sabores.
bajar la temperatura a 10 (o menos), pasar a secundario agregando gelatina y despues de 3-4 días pasar a los cornis. |
|
|
Red Rye Ale
|
Irish Red Ale
|
11 Gallons |
1.056 |
1.01 |
6.09 |
29.27 |
11.03 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 9/26/2021 2:07 PM |
| Notes: |
|
|
English Brown Ale
|
British Brown Ale
|
5.25 Gallons |
1.05 |
1.012 |
4.9 |
29.58 |
14.63 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2019 11:15 PM |
| Notes: |
|
|
Mosaic APA
|
American Pale Ale
|
22 Litres |
1.048 |
1.011 |
4.88 |
44.67 |
7.29 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 28.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2018 11:43 PM |
| Notes: |
|
|
Berliner Pilsner
|
Bohemian Pilsener
|
25 Litres |
1.056 |
1.013 |
5.69 |
40.18 |
3.83 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: 6 g sukker/l |
Creation
Date: 1/17/2018 11:17 PM |
| Notes: |
|
|
Champagne Pilsner
|
Czech Pale Lager
|
100 Litres |
13.582 |
3.931 |
5.2 |
0 |
6.1 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 112 Litres |
Boil Time: 120 |
Boil Gravity: 12.2 |
Efficiency: 90 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2016 6:10 PM |
| Notes: |
|
|
When I Eat Marshmallow My Pecan Turn Brownie
|
Sweet Stout
|
12 Gallons |
1.082 |
1.023 |
7.74 |
49.05 |
48.56 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2016 12:38 AM |
Notes: X lbs of toasted pecans, milled with the grains and mixed into mash
1 lb marshmallows in mash
2 boxes brownie mix, added at kegging
1 vanilla bean for a few days before kegging (1/2 bean per 5 gal) |
|
|
Nicoles Party Pale/IPA
|
American Pale Ale
|
5.75 Gallons |
1.062 |
1.011 |
6.66 |
42.85 |
8.37 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.45 |
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: 2/13/2014 5:40 PM |
| Notes: Brewed on 2/17/14. Strike water was 170F. Hit about 153 and recirculated about 2 gallons. Left the lid open and it dropped down to 152F. Didn't take a pH because I didn't feel like it. 87% kettle efficiency into the boil, pre-boil gravity was 1.050.Got about about 5.75 gallons from the boil. 2/18/14 Yeast are slow to start but that might be because they were thermally shocked on accident. I think the rehydration water was about 80F. Currently there's some activity and it's sitting at 65F. 2/19/14 beer has been about 68/69F. 2/20/14 temp is about 68F, previous evening I iced it a bit because I thought it would climb up in temp. 3/9/14 biofined with about 1.5 tbls. Dry hopped 3/10/14. Dunno how the biofining will impact the DH as I biofined prematurely. Kegged on 3/19/14. |
|
|
Weizen 38º SB
|
Weizen/Weissbier
|
40 Litres |
1.062 |
1.017 |
5.95 |
12.35 |
6.31 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 70 |
Boil Gravity: 1.059 |
Efficiency: 78 |
Mash Thickness: 4.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 9:18 PM |
| Notes: |
|
|
Feisty Chihuahua IPA AG
|
American IPA
|
5 Gallons |
1.076 |
1.019 |
7.5 |
61.1 |
8.1 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6 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: 4/21/2012 10:08 PM |
| Notes: Mash with: .5 tsp CaCl2, 1 tsp MgSO4 |
|
|
MetalMash Pale Ale - 6gal
|
American Pale Ale
|
6 Gallons |
1.046 |
1.009 |
4.82 |
35.17 |
6.92 °L
|
1.8K |
0 |
|
|
Author:
|
|
MetalMash BrewHaus
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75.6 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/5/2014 3:26 PM |
Notes: 1. Oxygenated wort for 60 seconds and pitched 2 packs of US05 dry.
2. Fermented at 63* for 11 days.
3. Day 11: transferred to secondary for 7 days. Dry hop with 1 oz of Cascade for last 3 days of secondary . |
|
|
#68 Brett Saison
|
Saison
|
36 Litres |
14.073 |
2.644 |
6.14 |
30.2 |
4.58 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 80 |
Boil Gravity: 11.6 |
Efficiency: 85 |
Mash Thickness: 2.71 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 10:19 PM |
| Notes: |
|
|
Cara Bohemian IPA
|
Specialty IPA: Red IPA
|
5.25 Gallons |
1.058 |
1.014 |
5.82 |
69.58 |
11.49 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 11/20/2015 6:18 PM |
| Notes: |
|
|
|
|