|
Roo Shooter IPA
|
American IPA
|
5 Gallons |
1.072 |
1.013 |
7.68 |
56.75 |
5.27 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: 30psi |
Creation
Date: 4/16/2013 9:58 PM |
Notes: Local recipe from LHBS. This recipe uses less common Australian variety of hops with primarily US grain.
Aroma: Mild, fruity/grape-like hop aroma
Flavor: Moderately bitter and hoppy. All Southern Hemisphere hops give a unique character based around fruit and the grape-and-grapevine signature Nelson Sauvin flavor. The C-10 adds a slight sweetness.
Mouth-feel: Medium-light body with mooderate Co2 Levels.5
5/9/2013. Fully carbonated in keg. First taste. Ibu higher than target for sure. Color is dead on. Left dry hop in extra 4 days -oops- that explains bitterness. Fell short on final volume by about 2-3 gallons. Must have converted sparge wrong when i adjusted up batch size. Not a bad problem. Stronger malt flavor, like a baby imperial. Ha!
Also failed to take fg. Will estimate using the field sobriety method. Enjoy!
****5/19/14***BREWED USING CONAN / HEADY TOPPER YEAST**WILL POST RESULTS WHEN READY |
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|
Mosiac IPA
|
American IPA
|
5 Gallons |
1.061 |
1.017 |
5.77 |
72.6 |
13.16 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2014 3:21 PM |
| Notes: |
|
|
The Exploding Head
|
American IPA
|
10.5 Gallons |
1.062 |
1.009 |
7.05 |
78.74 |
6.04 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2015 2:21 AM |
| Notes: |
|
|
Santas Little Helper
|
Russian Imperial Stout
|
5.5 Gallons |
1.114 |
1.025 |
11.75 |
55.48 |
50 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 1:21 PM |
| Notes: Pitch 2 packs of US-05 |
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|
Kolsch Of The Lakes
|
Kölsch
|
5.5 Gallons |
1.05 |
1.013 |
4.87 |
43.96 |
4.64 °L
|
1.7K |
15 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 67 |
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: 28.9 psi |
Creation
Date: 4/17/2016 11:15 PM |
| Notes: |
|
|
Bat's Ghost Bear Pilsner 10gl
|
Bohemian Pilsener
|
11.5 Gallons |
1.052 |
1.014 |
5 |
41.48 |
4.34 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 12.5 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: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2012 4:25 PM |
Notes: Experimental brew using 2 Ghost Peppers and dry hopping with Russian Hops.
Made this at a "Teach a Friend to Brew Day"
with the Sangre de Cristo Craft Brewers Club hosted by Santa Fe Brewing.
The pepper went in with :15 to go on the boil and produced a nice bit of heat without any veggie flavor. The hops where smooth and subtle.
So far haven't found anyone who didn't like it and I would brew it again except I don't brew repeats. (Too many ideas, too little brew capacity!) |
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Sour Red On Brett
|
Irish Red Ale
|
112 Gallons |
1.045 |
1.006 |
5.14 |
18.64 |
14.55 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 124 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2017 8:22 PM |
| Notes: Kettle Sour |
|
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Das Helles-Projekt 3 - Vienna Malt
|
Munich Helles
|
2.5 Gallons |
1.048 |
1.011 |
4.82 |
20.34 |
5.87 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 120 |
Boil Gravity: 1.032 |
Efficiency: 70 |
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: 4/8/2017 1:50 AM |
Notes: Das Projekt is to brew multiple small batches using different base grains - the only thing that will change from batch to batch is the base grain. Each batch will list the base malt in the notes. For each batch, O2, 5 min, 1/32 LPM. Pitch and ferment at 12 degrees C. Extended boil is to develop color.
0. Avangard Pilsner: Used too much water and over-acidified the sparge. Water required going forward: 4.5 gallons. I'l make 5 gallons of brewing liquor but only use what I need. Run 1 was not usable as an experimental run - too much water, extended boil, hop utilization and color but I'll complete it. Oh yes, I forgot to get yeast so I won't pitch it until tomorrow (4/24). Not counting this as a project brew.
1. Floor-malted Bohemian Pilsner.
2. Golden Promise: Slightly darker malt resulted in a much lower pH. Adding some bicarbonate and learned to recalculate for each different malt. |
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Vienna Magnum SMASH
|
Festbier
|
5.5 Gallons |
1.056 |
1.01 |
6.01 |
20.27 |
6.21 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 7/18/2017 3:03 AM |
| Notes: |
|
|
Fjord & Fjell Elderflower Wit
|
Witbier
|
40 Litres |
11.818 |
2.663 |
4.88 |
20.43 |
4.49 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 75 |
Boil Gravity: 10.1 |
Efficiency: 63 |
Mash Thickness: 3.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 3/16/2017 10:03 PM |
| Notes: Starter: 1.5 l at 10 P / stirplate 1 day |
|
|
Andy142 Vienna Cream Ale
|
Cream Ale
|
20 Gallons |
1.069 |
1.016 |
6.88 |
12.93 |
8.01 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/31/2019 10:59 AM |
| Notes: |
|
|
Weed, Feed, And Mow
|
Cream Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.42 |
16.36 |
3.31 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 62 |
Mash Thickness: 1.33 |
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: 11/8/2017 7:26 PM |
| Notes: |
|
|
Czech Mate
|
Czech Premium Pale Lager
|
5.3 Gallons |
1.048 |
1.007 |
5.44 |
42.18 |
4.76 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: Table Sugar |
Priming Amount: 3.5 oz |
Creation
Date: 9/9/2017 4:01 PM |
Notes: 1) 2 weeks primary fermentation @ 52F. Pitch @ 70, continue cooling. By the time it reaches the correct temp, the yeast's lag phase should also be done.
2) After fermentation finishes, increase temp to 68F for 3 days - diacetyl rest.
3) Cold crash for 6 weeks @ 34F.
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|
Hops & Robbers
|
Imperial IPA
|
5.5 Gallons |
1.082 |
1.015 |
9.51 |
91.09 |
12 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 8/27/2017 7:06 AM |
Notes: 1) 3 weeks fermentation. Pitch @ 70F, continue chilling to 65F.
2) Increase by 1F every 2 days, then hold @ 68F for 2 weeks.
2) 1st dry hop charge 7 days after fermentation starts.
3) 2nd dry hop charge 16 days after fermentation starts.
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|
|
Jet Black Pope Porter
|
American Porter
|
6 Gallons |
1.123 |
1.033 |
11.93 |
53.31 |
40.23 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2016 8:49 PM |
| Notes: |
|
|
Sorachi Ace Single Hop
|
American IPA
|
15 Litres |
1.07 |
1.012 |
7.58 |
42.93 |
9 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: 3.5 |
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: 4/23/2016 9:57 AM |
| Notes: |
|
|
Oatmeal Brown Ale
|
Northern English Brown
|
10 Gallons |
1.053 |
1.013 |
5.24 |
23.13 |
19.19 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Forced Carb in Keg |
Priming Amount: N/A |
Creation
Date: 8/21/2015 4:05 AM |
Notes: Made with odds and ends leftover from numerous brews. Why can't I keep a good inventory of ingredients in my brewhouse? Must be all the brewing I do...
Loves me some brown ale, though. |
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Raspberry Robust Porter BCS
|
Robust Porter
|
40 Litres |
1.064 |
1.02 |
5.84 |
22.62 |
30.88 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 43 Litres |
Boil Time: 70 |
Boil Gravity: 1.06 |
Efficiency: 78 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 3:26 PM |
| Notes: |
|
|
Le Petit Prince
|
Saison
|
16 Gallons |
1.023 |
1.001 |
2.81 |
19.7 |
2.14 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 60 |
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: 6/12/2019 6:20 PM |
| Notes: |
|
|
Kasteel Rouge Clone 2
|
Belgian Golden Strong Ale
|
19 Litres |
1.07 |
1.013 |
7.46 |
15.87 |
14.76 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 15.09 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: BelgianCandySugar |
Priming Amount: 267.4 g |
Creation
Date: 11/9/2020 10:33 PM |
Notes: Add candi sugar dissolved in water at 4 days after pitching
Ferment for 6/7 days then transfer to secondary after adding cherry liquer and citric acid to the secondary first.
Add cherry flavouring just before bottling |
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