|
Fat And Tired
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.048 |
1.015 |
4.34 |
42.52 |
10.9 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 5/28/2013 12:49 AM |
| Notes: |
|
|
Rad Red Ale
|
American Amber Ale
|
5.5 Gallons |
1.082 |
1.02 |
8.08 |
53.73 |
21.21 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2017 9:04 PM |
| Notes: |
|
|
OC. Pilsner
|
Classic American Pilsner
|
5 Gallons |
1.056 |
1.013 |
5.74 |
93.95 |
6.98 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2015 4:10 PM |
| Notes: |
|
|
Irish Red Mississippi 110L
|
Irish Red Ale
|
120 Litres |
1.046 |
1.009 |
4.76 |
18.67 |
9.86 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 140 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 6/25/2015 5:04 PM |
| Notes: |
|
|
Caribou Slobber
|
American Brown Ale
|
5.5 Gallons |
1.027 |
1.008 |
2.44 |
46.73 |
18.58 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
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: 9/2/2015 7:04 PM |
| Notes: |
|
|
Dooky Brown
|
American Amber Ale
|
12.5 Gallons |
1.059 |
1.013 |
6.07 |
57.76 |
16.63 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 58 |
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: 9/29/2015 4:14 PM |
| Notes: |
|
|
Newcastle Brown Ale Clone (Gluten Free)
|
Mild
|
5 Gallons |
1.059 |
1.014 |
5.89 |
36.17 |
17.33 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
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: 10/13/2021 7:46 PM |
| Notes: |
|
|
Smorgasbord - Hazy Pale Ale
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.063 |
1.019 |
5.87 |
65.32 |
6.4 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/21/2018 1:50 AM |
Notes: Brewing on Brewer's Edge Mash & Boil
1. Started with 4 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in
2. Mashed normally for 60 mins with a brief recirc using a pump at 30 mins.
PH - 5.2
3. Mashed out at 170 for 10 mins then sparged with room temp jugs of RO - ~3.75 gallons
4. Boiled and followed hop schedule and whirlpool.
5. Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted 1318 starter
6. Fermentation activity in a few hours. Dry hopped day 3 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day
7. Closed transferred to keg with loose dry hop 2 in it. Used a clear beer draught system. Let the beer sit at room temp for 24 hours.
8. Put on co2 at 2.3 lbs
|
|
|
Hawaiian IPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.016 |
7.08 |
62.86 |
9.96 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: force carb |
Priming Amount: 20 psi for 24 hours |
Creation
Date: 3/14/2018 9:59 PM |
| Notes: Juice and puree fruit. pasteurize by bringing to 160 degrees for 30 minutes. store in a sterilized container until ready to add to secondary. after 14 days crash the beer for 3 days to remove all solids to the bottom of the carboy. rack to keg and force carb. |
|
|
Copper Altbier
|
Altbier
|
5.5 Gallons |
1.05 |
1.01 |
5.22 |
32.86 |
15.45 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 12:47 AM |
| Notes: Ferment for 14 days at 52 degrees. transfer to keg under light C02 blanket and cold crash to 45 degrees and lager fro another 2 weeks. Carb. |
|
|
SMaSH Columbus
|
American IPA
|
17 Litres |
1.065 |
1.011 |
7.15 |
60.21 |
6.4 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2016 8:31 PM |
| Notes: |
|
|
Honey Malt Windsor IPA
|
American IPA
|
11.5 Gallons |
1.064 |
1.019 |
6 |
23.06 |
10.71 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 79 |
Mash Thickness: 1.1 |
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: 8/13/2016 8:19 PM |
| Notes: |
|
|
Birarzu Pump King Ale
|
Spice, Herb, or Vegetable Beer
|
19 Litres |
1.053 |
1.009 |
5.83 |
22.51 |
6.42 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 66 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2016 8:42 AM |
| Notes: |
|
|
Golden Ale (Rye/Amarillo/Pioneer)
|
British Golden Ale
|
21 Litres |
1.059 |
1.012 |
6.2 |
44.9 |
5.09 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 145 gr |
Creation
Date: 6/17/2016 1:45 PM |
| Notes: 15 gr yeast needed |
|
|
Angie's B-Day Cider
|
Common Cider
|
12 Gallons |
1.066 |
1.022 |
5.77 |
0 |
7.24 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: N/A |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 9:22 PM |
| Notes: |
|
|
Two Peninsula Michigan Cherry Ale
|
Fruit Beer
|
5.5 Gallons |
1.054 |
1.013 |
5.45 |
8.59 |
4.28 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2015 6:34 PM |
| Notes: Macerated cherries added at secondary |
|
|
Citra IPA
|
American IPA
|
21 Litres |
1.058 |
1.014 |
5.8 |
68.26 |
8.05 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/25/2015 1:28 PM |
| Notes: |
|
|
Wedded Bliss
|
Belgian Tripel
|
4 Gallons |
1.074 |
1.008 |
8.67 |
29.5 |
6.67 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 5 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: 12/28/2012 7:16 AM |
Notes: Should finish dry. Trying smaller 4 gal batch.
Mash 4.5 gal with 1.5 tsp CaCl2, 1 tsp Epsom Salt, 1/2 tsp Baking Soda
Bottled on 1/11; FG: 1.010 |
|
|
Belgian Saisan 2
|
Saison
|
5.75 Gallons |
1.058 |
1.009 |
6.42 |
40.32 |
6.34 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2013 6:24 PM |
| Notes: Brewed 1/5/2014. Strike water was 168F and I over shot to about 153F. Recirculated about 15 gal of the mash which brought it down to 151F. Decided I should top off with a quart of cold water which brought it down to 147F. Then added a pint of boiling water which made it 148F. Next time maybe I should shoot for 149? pH was actually 5.0 which I think it way too low. I ended up adding .2 grams of pickling lime about 30min in to see if I could bump it up a bit. pH sample from about 50min put the mash at 5.15. Boil kettle efficiency was 1.047 which puts the efficiency at 89%. Hit 1.058 on the nose but I probably got about 6 gallons. Forgot to put the 0 min hop addition in so I might DH with that. I was worried about not getting enough volume from the 90min boil so I turned it down at about 20min. I probably ended up with about level with the false bottom left in the kettle so there was a bit left over so 8.75 or 9gal is probably right on for a 90min boil. Pitching temp was about 68F. 1/6/14 temp was about 67F so I decided to put an aquarium heater in the bath to bump up the temp. 1/6/14 evening temp was holding at 70F and I turned off the heater mid-day. 1/7/14 turned on the aquarium heater in the morning and bumped it up to 72F. 1/8/2014 kicked the heat up to 74F, stepped it up to 76F in the evening cuz fermentation is slowing a bit. 1/9/2013 kicked it up to 78F, will probably leave it there for about a week. I am considering dry hopping for about 7 days also. Took a gravity reading on 1/20 and it was about 1.009. Thinking I will probably leave it for another week in primary and I also dry hopped it today. 1/24/14 took out of swamp bath at 78F and biofined with 2 tbs of biofine. Kegged 1/27/14. Should force card to about 2.4 volumes of C02. Beer was different than the one I made before. In the future I will probably stick with Belgian Pilsner for the base. |
|
|
Elessar (Hazy IPA)
|
American IPA
|
6.5 Gallons |
1.067 |
1.018 |
6.81 |
23.85 |
4.35 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 78 |
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: 12/18/2013 4:13 AM |
| Notes: Add lactic acid post boil to reach 4.7-5.0 pH (~8 mL). |
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