|
Cody And Carly Wedding Larger
|
Classic American Pilsner
|
11 Gallons |
1.061 |
1.017 |
5.72 |
15.66 |
4.11 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
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: 1/22/2014 2:30 AM |
| Notes: |
|
|
John's Lemon Shandy
|
Fruit Beer
|
5.5 Gallons |
1.052 |
1.013 |
5.21 |
13.68 |
4.08 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.74 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 11.75 psi |
Creation
Date: 7/15/2021 3:58 PM |
| Notes: |
|
|
Tree House Julius
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.4 |
72.2 |
6.93 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/8/2020 12:31 AM |
| Notes: |
|
|
Andy142 Chocolate Oatmeal Stout (peanut Butter & Vanilla )
|
Oatmeal Stout
|
20 Gallons |
1.069 |
1.014 |
7.21 |
28.96 |
46.35 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 21.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 14.98 psi |
Creation
Date: 6/21/2019 12:34 PM |
Notes: Additives Note:
1. 2 oz. of peanut butter extract to 5 gallons @ kegging $2.00
2. 3 oz. of vanilla extract to 5 Gallons @kegging $2.00
|
|
|
Bling Bling - Kölsch
|
Kölsch
|
23 Litres |
1.046 |
1.011 |
4.71 |
29.51 |
5 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2017 1:01 PM |
Notes: Really good taste, superclear without cold crash or gelatin and this after just 3 week's of carbonation. Foam is perfect. Wold not change anything other then maby try other hops next time, but Smaragd hop is pretty great, never tested it before.
Ferment 10-14 days at 16-17C and then one week at 20-22C.
Store it in a cold basement (or in a fridge at 2-4C) for 6-8 weeks. |
|
|
Wai-iti Waimea IPA
|
English IPA
|
30 Litres |
1.056 |
1.015 |
5.47 |
51.38 |
11.67 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 11/19/2016 7:48 PM |
| Notes: |
|
|
Tall Ship Clone
|
American Amber Ale
|
6 Gallons |
1.049 |
1.012 |
4.82 |
30.73 |
11.09 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 9:38 PM |
Notes: It is important to keep the fermentation temperature below 70°F if possible to avoid estery off-flavours.
Amber ales typically require a few months of conditioning time before reaching their full potential. |
|
|
Summer Pale Ale
|
American Pale Ale
|
46 Gallons |
1.053 |
1.012 |
5.35 |
45.53 |
6.74 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 77 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2016 1:22 AM |
| Notes: |
|
|
**Uncle Sam IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.79 |
64.74 |
11.45 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 5/11/2016 9:41 PM |
| Notes: |
|
|
Night Train 2
|
Wood-Aged Beer
|
5 Gallons |
1.08 |
1.02 |
7.87 |
88.96 |
13.35 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 10/3/2015 4:34 PM |
| Notes: Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used last year. if that not available can use 1056 |
|
|
British IPA
|
English IPA
|
90 Litres |
1.058 |
1.013 |
5.9 |
52.86 |
11.25 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 95 Litres |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2015 9:52 AM |
| Notes: |
|
|
A Strong Blonde Named Kate
|
Belgian Golden Strong Ale
|
2 Gallons |
1.094 |
1.026 |
8.92 |
29.28 |
5.59 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 9:44 PM |
Notes: Used 1.5 pounds of Candi Sugar and substituted Abbey Malt for the C-10 due to availability at the LHBS.
At bottling, added 140g table sugar and 2g fresh yeast, conditioned for three months.
Tasting notes:
At bottling: peppery with bubblegum, small hint of clove and nutmeg.
At 3 months, very mild, some lingering sweetness but still very light in body. Highly carbed (as designed) almost to the point of champagne. The bubbles last the entire slow glass.
Due to the high carbonation, bottled in half-champagne bottles procured from Curds and Wine in San Diego, CA. |
|
|
No Quarter Smoked Porter
|
Other Smoked Beer
|
5 Gallons |
1.098 |
1.024 |
9.64 |
121.78 |
40 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.065 |
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: 1/21/2015 5:47 PM |
Notes: Mash in at 154° F (68° C) for 30 minutes. Raise temperature to 168° F (78° C) for 30 minutes. Boil for 75 minutes. Use one (1) Whirlfloc tablet for 10 minutes.
Primary fermentation at 65° F to 70° F (18-21° C).
Secondary fermentation at 68° F (20° C).
Nathan Zorich’s No Quarter Smoked Porter recipe isn’t for the faint hearted. At a tantalizing 100+ IBUs, this beer will test your taste buds – and you’re spirit – but don’t let that deter you.
The Chinook hops, with their high alpha acid percentage, will give this smoked porter a blow-your-taste-buds-off approach. But, don’t be frightened so easily. The Cascade hops should give the beer a subtle fragrant, floral aroma and citrus-floral hop character, while the steeping Willamette hops should provide some spicy, woody aromas to an already smokey beer.
This beer stands up to its name, showing no mercy on your taste buds. But, in the end, it’s up to you. Do you think you can handle it? |
|
|
Lupulin Lobotomy - Double India Pale Ale
|
Imperial IPA
|
14.5 Gallons |
19.459 |
2.886 |
9.09 |
177.71 |
6.41 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 20.1 |
Efficiency: 79.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2014 5:50 PM |
Notes: Oxygenate during knock out @ 70 degrees F. 400ML 1056 slurry from Get Sum. Water back to 14.5 gallons. No mash salts, only gypsum 1 tbsp in kettle. Yeast nutrient sprinkled in kettle @ whirlpool.
FERMENTATION NOTES**Huge Krausen**
Activity 3 hours after pitch, 70-72ºF first 24 hours. Fridge died 24-36hrs 82ºF, 36-48hrs fridge cooled down 68-70ºF, good fermentation for 8 full days.
Pulled yeast and dry hopped day 16. FG 2.9ºP
***FUTURE SUGGESTED MODIFICATIONS****
-More control of fermentation temperature
-Knock out 66-68ºF
-Falconers!!
|
|
|
SN
|
American IPA
|
80 Litres |
1.055 |
1.013 |
5.57 |
49.46 |
6.12 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 95 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2013 2:29 PM |
| Notes: |
|
|
Peaches
|
Fruit and Spice Beer
|
5 Gallons |
1.066 |
1.017 |
6.53 |
66.03 |
4.26 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 0.9 |
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: 3/2/2016 4:57 AM |
| Notes: |
|
|
G07 Mango Psycho
|
Gose
|
46 Litres |
1.065 |
1.01 |
7.17 |
0 |
3.58 °L
|
1.5K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 50 Litres |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: mango puree |
Priming Amount: 0.5kg |
Creation
Date: 12/13/2016 12:56 AM |
Notes: http://www.milkthefunk.com/wiki/Gose
Mash start 13.10
Chill to 35 and pitch lacto with a 24 hours headstart.
tested3.9.2017
FG @ 1.014
PH @ 3.30
4.05kg frozen mango chunks added
8.1kg total mangos
Checked 12.9.17 gravity at 1.010 and PH at 3.5 |
|
|
Kuyt Kveik Gose
|
Gose
|
5.5 Gallons |
1.041 |
1.008 |
4.37 |
2.87 |
5.9 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2020 10:21 PM |
| Notes: http://www.milkthefunk.com/wiki/Gose |
|
|
Yuzu Wit
|
Witbier
|
3.7 Litres |
1.05 |
1.015 |
4.67 |
15.82 |
3.74 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 5.4 Litres |
Boil Time: 45 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2022 11:48 PM |
Notes: Originally made with 9g of peel and 11g of juice, I doubled the amounts to get a little more yuzu flavor.
|
|
|
Philly Sour Gose
|
Gose
|
21 Litres |
1.053 |
1.007 |
6.03 |
1.35 |
3.84 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 25.25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/4/2023 7:05 PM |
| Notes: |
|
|
|
|