|
Blonde Ale
|
Blonde Ale
|
5 Gallons |
1.051 |
1.011 |
5.22 |
38.61 |
5.93 °L
|
497 |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2020 4:26 PM |
| Notes: |
|
|
Irish Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.041 |
1.009 |
4.16 |
16.65 |
9.8 °L
|
497 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 3/5/2022 4:22 PM |
Notes: Starting volume: 5.5 gallons
Actual OG: 1.042
3/12/22 FG 1.010 drop temp to 45 to cold crash |
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|
Awesome Recipe
|
Blonde Ale
|
100 Gallons |
1.047 |
1.009 |
5.06 |
46.26 |
3.84 °L
|
497 |
0 |
|
|
|
| Boil
Size: 110 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 9/16/2021 7:39 AM |
| Notes: |
|
|
Milk Chocolate Stout
|
Sweet Stout
|
20.5 Litres |
1.06 |
1.015 |
5.95 |
21.44 |
39.22 °L
|
497 |
0 |
|
|
|
| Boil
Size: 26.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: 145.5 g |
Creation
Date: 4/30/2021 5:57 PM |
| Notes: Se macero en vodka 100gr de cascarilla de cacao para agregarla en el madurador por 4 días aproximadamente |
|
|
ORGASMICA
|
Blonde Ale
|
40 Gallons |
1.046 |
1.012 |
4.56 |
15.83 |
4.62 °L
|
497 |
0 |
|
|
|
| Boil
Size: 41.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 4/12/2021 1:36 AM |
| Notes: |
|
|
Firestone Walker - Velvet Merlin
|
Sweet Stout
|
5.25 Gallons |
1.064 |
1.02 |
5.68 |
23.26 |
43.63 °L
|
497 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 68 |
Mash Thickness: 1.1 |
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: 12/21/2020 2:55 PM |
| Notes: |
|
|
Velvet Hammer Clone (Imperial Irish Red) V6.0
|
Irish Red Ale
|
6 Gallons |
1.089 |
1.018 |
10.1 |
88.12 |
15.16 °L
|
497 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2020 1:35 PM |
Notes: Mash for 90 mins with 10.5gal total (6gal strike, 4.5gal sparge).
Add waterchems to mash with strike water.
Start mash at 148, then heat to 153 after 30 mins.
Sparge with 4.5gal at 168F.
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First Herms
|
Blonde Ale
|
20.8 Litres |
1.06 |
1.011 |
6.43 |
70.61 |
5.69 °L
|
497 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 7/27/2020 12:34 PM |
| Notes: |
|
|
David's Summer "IPL"
|
Blonde Ale
|
5 Gallons |
1.052 |
1.01 |
5.48 |
33.88 |
4.83 °L
|
497 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 65 |
Boil Gravity: 1.047 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2020 2:44 AM |
| Notes: Could try maris otter or golden promise next time. I also think it could be slightly less bitter, though that might have more to do with the "bad" water chem. |
|
|
Scottish Export Jurguen
|
Scottish Export
|
42 Litres |
1.058 |
1.046 |
1.53 |
19.84 |
27.8 °L
|
497 |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 5/28/2020 9:44 PM |
| Notes: |
|
|
Xmas Pale
|
Blonde Ale
|
20 Litres |
1.055 |
1.015 |
5.27 |
15.22 |
5.51 °L
|
497 |
0 |
|
|
Author:
|
|
PintOfBuer
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2016 12:40 PM |
| Notes: |
|
|
Coldbeer
|
Blonde Ale
|
12 Gallons |
1.054 |
1.013 |
5.37 |
0 |
6.73 °L
|
497 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/18/2020 1:06 AM |
| Notes: |
|
|
Olicana Oat Pale
|
Blonde Ale
|
220 Litres |
1.041 |
1.012 |
3.72 |
16.13 |
3.25 °L
|
497 |
0 |
|
|
|
| Boil
Size: 190 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 1/2/2020 11:25 AM |
Notes: 40 grams lallemand east coast
80 grams bry 97
rakau whole leaf in hop spider at 95C for 7 minutes
olicana in kettle at 78C to stay in |
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|
Red Eye Rye
|
Irish Red Ale
|
128.8 Gallons |
1.048 |
1.011 |
4.89 |
0 |
10.98 °L
|
497 |
0 |
|
|
|
| Boil
Size: 140 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 93 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 9.71 psi |
Creation
Date: 6/24/2019 1:40 AM |
| Notes: |
|
|
Kveik Blonde
|
Blonde Ale
|
20.8 Litres |
1.051 |
1.01 |
5.3 |
26.05 |
3.44 °L
|
497 |
0 |
|
|
|
| Boil
Size: 25.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 86 |
Mash Thickness: 2.61 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 33.3 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2019 9:34 PM |
Notes: Pitch at 23.9C. Rise to 33.3
Pitch rate should be low (unsure of quantity in pkg) |
|
|
Hoppy Pale Ale
|
Blonde Ale
|
25 Litres |
1.054 |
1.017 |
4.87 |
53.12 |
5.93 °L
|
497 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 3/3/2019 9:33 AM |
Notes: Starter på ca 1 liter settes 3 dager før brygging.
6-7 dråper Brewers Clarex i gjæringskaret.
1 liten teskje gelatin tilsettes før CC. Varmes i micro (ikke kokes). Røres lett inn med rengjort sleiv. |
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|
Raging Red Irish Red Ale
|
Irish Red Ale
|
24 Litres |
1.062 |
1.015 |
6.14 |
33.07 |
15.48 °L
|
497 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3.1 |
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: 1/31/2019 10:23 PM |
| Notes: |
|
|
Mosaic Explosion
|
American Pale Ale
|
21 Litres |
1.057 |
1.011 |
6.08 |
29.63 |
4.36 °L
|
497 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 1/15/2018 7:34 PM |
| Notes: |
|
|
EBB Pale Ale
|
American Pale Ale
|
14 Litres |
1.044 |
1.01 |
4.51 |
37.37 |
11.7 °L
|
497 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 45 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 27 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 10:25 PM |
Notes: - Elevar para uma temperatura de 70°C os 13,2 L de água;
- Adicionar todo o malte já moído, manter a temperatura em aproximadamente 66°C até que o mosto passe no teste do iodo (aproximadamente 60 min.). Deve-se manter a panela destampada e mexer os grãos apenas enquanto o fogo estiver ligado;
- Após todo o amido convertido em açúcar, verificado pelo teste do iodo, elevar a temperatura para 78°C e manter por 10 mim, para inativação das enzimas;
- Recircular o mosto (retirar pelo fundo da panela e adicionar sobre a cama de grãos o mosto retirado lentamente para nao mexer os grãos) por aproximadamente 1 hora até que a cor do mosto esteja uniforme em toda a panela;
- Retirar o mosto para a panela de fervura;
- Adicionar a água restante a 80°C sobre a cama de grãos e remover pelo fundo da panela de mostura, transferindo para a panela de fervura, até que atinja a densidade pré fervura já determinada;
- Levar a panela de fervura ao fogo alto;
- Ao iniciar a fervura, realizar a primeira adição de lúpulo;
- Atingido 30 minutos de fervura, realizar a segunda adição de lúpulo;
- Ao completar 55 min de fervura, realizar a terceira adição de lúpulo, uma cápsula de whirfloc e uma capsula de nutrientes para a levedura, adicionar também o chiller de resfriamento do mosto;
- Ao atingir 60 min de fervura, desligar o fogo e iniciar o resfriamento com a passagem de água fria pelo chiller;
- Quando a temperatura do mosto estiver a baixo de 30°C, mover para o balde fermentador e adicionar o fermento;
- Levar o balde fermentador para um ambiente de temperatura controlada por 7 dias ou até que nao haja mais atividade visual no airlock por no mínimo 2 dias;
- Elevar a temperatura em 3°C e manter por 3 dias para que seja realizada a fermentação secundária;
- Abaixar a temperatura para o mínimo possivel sem que haja congelamento da cerveja por 2 semanas, para a maturação da cerveja;
- Realizar o envase utilizando 6g/L de açúcar invertido para o processo de carbonatação na garrafa (primming);
- Aguardar no mínimo 10 dias para que ocorra a refermentação na garrafa (em temperatura ambiente). |
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|
Centennial Blonde
|
Blonde Ale
|
6 Gallons |
1.04 |
1.008 |
4.16 |
20.09 |
3.52 °L
|
497 |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2017 4:21 PM |
| Notes: |
|
|
|
|