|
Hadopelagic
|
No Profile Selected |
6.5 Gallons |
1.097 |
1.023 |
9.72 |
105.57 |
40 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: Corn sugar |
Priming Amount: 2.75, 21 days |
Creation
Date: 9/9/2013 6:41 PM |
Notes: "also known as the hadopelagic zone and trench zone, is the delineation for the deepest trenches in the ocean. This zone is found from a depth of around 6,000 metres (20,000 ft) to the bottom of the ocean. The hadal zone has low population and low diversity of marine life."
Mash at 154F for 60 min.
boil for 90 minutes.
kill the flame, add post boil hops and let stand for 60 minutes. chill quickly and pitch a healthy amount of yeast; aerate well at pitching and once again as fermentation begins (bubbles in blow off tube).
Ferment at 68F for 14-17 days. cold crash to knock everything down, NO TRANSFER, raise back to 68F and dry hop. 3 day dry hop. bottle and let sit for 21 days.
see how this hoppy imperial stout goes. . .oy
|
|
|
H.E. 1 - Amarillo
|
American Pale Ale
|
6 Gallons |
1.045 |
1.011 |
4.54 |
36.55 |
3.03 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Force Carb |
Priming Amount: 12 PSI @ 38F |
Creation
Date: 3/28/2015 4:05 PM |
| Notes: |
|
|
Chico
|
American Pale Ale
|
12.5 Litres |
1.045 |
1.016 |
3.77 |
41.39 |
6.48 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 6:20 PM |
| Notes: Yeast & Hops - Own hand luggage import from Brewcraft SF |
|
|
Moments Left Undone Dark Sour Ale
|
Mixed-Fermentation Sour Beer
|
11 Gallons |
1.065 |
1.017 |
6.34 |
2.78 |
28.66 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
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: 6/8/2016 10:55 PM |
| Notes: |
|
|
Benedictus Ancient Gruit Ale
|
Spice, Herb, or Vegetable Beer
|
6 Gallons |
1.065 |
1.017 |
6.4 |
0 |
5.25 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 11/11/2018 3:27 AM |
Notes: Filter the beer through wheat straw post fermentation
Base Style is historical |
|
|
Chai Porter
|
American Porter
|
11 Gallons |
1.062 |
1.015 |
6.2 |
26.94 |
35.04 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/6/2017 5:18 AM |
| Notes: |
|
|
Duvel Clone
|
Belgian Golden Strong Ale
|
11 Litres |
1.067 |
1.011 |
7.27 |
29.18 |
3.2 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 5:48 PM |
| Notes: Carbonate high ~4 |
|
|
Smoked Maple Brown
|
Classic Style Smoked Beer
|
2.5 Gallons |
1.066 |
1.016 |
6.6 |
23.04 |
23.28 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
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: 12/8/2016 4:44 PM |
| Notes: |
|
|
Dort Export
|
Dortmunder Export
|
5.5 Gallons |
1.053 |
1.014 |
5.12 |
25.13 |
4.06 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2016 3:57 AM |
| Notes: |
|
|
Burque Kolsch
|
Kölsch
|
5.1 Gallons |
1.056 |
1.013 |
5.63 |
32.42 |
3.81 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2016 5:35 PM |
| Notes: |
|
|
Huffy Hefe
|
Weizen/Weissbier
|
5.5 Gallons |
1.054 |
1.013 |
5.29 |
17.78 |
3.54 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 73 |
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: 1.2 cups |
Creation
Date: 5/8/2013 2:46 AM |
Notes: OG 1.053
FG 1.013
ABV 5.25%
OG 1.060
FG 1.014
ABV 6.05%
|
|
|
Red Rye
|
Double IPA
|
5.5 Gallons |
1.069 |
1.015 |
7.09 |
75.55 |
11.36 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 11/20/2015 6:36 PM |
| Notes: |
|
|
New Sour 5 Gallon
|
Berliner Weisse
|
5 Gallons |
1.053 |
1.013 |
5.21 |
15.06 |
3.92 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 10/7/2015 2:55 PM |
| Notes: |
|
|
Maximus Grist III
|
American Pale Ale
|
5 Gallons |
1.059 |
1.013 |
5.96 |
45.03 |
13.97 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 ounces |
Creation
Date: 1/23/2015 2:35 PM |
| Notes: Pre-warm paper bag of grains in 2oo°F oven for 20 minutes, pre-warm mash tun with hot water. Infusion mash from 12:00–13:00 @ 156°F. Vorlauf 20 minutes until clear. Fly sparge from 13:25 with 170°F strike water (142°F in mash tun). Kettle boil start @ 14:05. Follow continuous hop addition formula. Chill brew kettle from 15:08 (212°F) to 15:30 (75°F). Pitch yeast @ 15:42. Ambient room temp. 66°F. |
|
|
Murder Of Crows
|
Russian Imperial Stout
|
6 Gallons |
1.103 |
1.024 |
10.45 |
62.8 |
52.3 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8.6539 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 64 |
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: 3/28/2011 6:25 AM |
| Notes: |
|
|
Galaxy IPA
|
American IPA
|
5.25 Gallons |
1.057 |
1.012 |
5.96 |
62.65 |
9.64 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2013 3:29 PM |
| Notes: |
|
|
KBS
|
Imperial Stout
|
10 Litres |
1.092 |
1.018 |
9.81 |
62.42 |
50 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 12.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 3/18/2016 2:00 PM |
Notes: Batch XX
2016-XX-XX Bryggning
2016-XX-xx Sekundärfermentering
2016-XX-xx Buteljering
OG xxxx, FG xxxx , x,x%, 9 liter
Inmäskning med (9) liter vatten i 68 grader i 60 min.
Total volym mäskvatten (16) liter.
(11) liter i kok.
To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months. |
|
|
Oldtimer Ale
|
Old Ale
|
5.5 Gallons |
1.079 |
1.022 |
7.47 |
38.47 |
18.45 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 2.5 |
Creation
Date: 9/6/2016 7:56 PM |
| Notes: Ferment for 3 weeks before bottling. Allow 2 months for bottle conditioning before serving. |
|
|
Two-Hearted Ale
|
Double IPA
|
10 Gallons |
1.074 |
1.015 |
7.64 |
69.5 |
7.39 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2018 6:22 PM |
| Notes: Use 4.5 gallons carbon filtered water, adjusted with 4 grams gypsum. Step Mash: 45 Minutes at 150F, ramp to 170F over 15 minutes (2.5 gallons boiling water), rest for 10 minutes at 170F. Collect 6.6 gallon, sparging with 175F water. Boil vigorously for 75 minute, hopping accordingly. Whirlpool and allow to settle for 15 minutes. Chill wort to 64F. Aerate wort and pitch yeast. Ferment warm 68-70F. Dry hop one week into fermentation. Allow beer to stay warm with hops for a week. Rack beer, crash cool, and cold age for a week. |
|
|
123 Guila Own Ale Maltes
|
Trappist Single
|
27 Litres |
1.047 |
1.014 |
4.35 |
19.77 |
5.2 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2021 3:35 PM |
Notes: lama t 58
efici~encia; tirei 5 litros antes de colocar o acurcar pra fazer starter da próxima lager |
|
|
|
|