|
3 Bbl Sweet Potato Stout
|
American Stout
|
115 Gallons |
1.062 |
1.02 |
5.54 |
37.92 |
36.09 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 130 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 78 |
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: 11/30/2015 7:55 AM |
| Notes: |
|
|
Hornindal Hazy DIPA
|
Specialty IPA: New England IPA
|
20 Litres |
1.083 |
1.024 |
7.85 |
47.28 |
8.56 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 60 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 111.1 g |
Creation
Date: 5/24/2021 12:20 PM |
| Notes: Mash time is 1,5 hour. Flaked oats are added after 30 min. |
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Session Janets Brown Ale
|
American Brown Ale
|
25.97 Litres |
1.053 |
1.014 |
5.1 |
71.13 |
16.69 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30.14 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 11/30/2017 2:37 AM |
Notes: 1. Mix the boil addition of BrewTan B with wort to make a slurry, then add to kettle.
2. Ferment at 68°F for 4 days.
3. Raise temp to 70°F, maintain until fermentation is complete.
4. The whirlpool/flameout hop addition can be moved to a 20 min addition if you do not want to whirlpool.
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Mango Ipa
|
American Light Lager
|
2.5 Gallons |
1.059 |
1.014 |
5.85 |
63.84 |
6.21 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 6/7/2017 4:26 PM |
| Notes: |
|
|
P4 #6 - Brown Special W
|
English Porter
|
17 Litres |
12.911 |
2.43 |
5.61 |
34.43 |
28.77 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2017 11:29 AM |
Notes: ----P4#6
6.5.17
Mix between #1 with Carafa II and #5 with 4% Brown. New Malt is added, Special W, a dark Belgian Crystal Malt from Weyermann.
7.5.17 (nach 12h)
5.05 pH
12.9% Brix
20° C
8.5.17 (nach 36h)
4.51 pH
11.0% Brix
20º
9.5.17 (3 days)
4.38pH
9.2% Brix (5.6P calculated)
10.5.17 (3.5 days)
4.31pH
8.8% Brix
11.5.17 (5 days)
4.30pH
8.0% Brix
16.5.17 (10 days - start cooling)
4.32pH
7.2% Brix
2.5°P
--- P4#5
15.3.17
Malt bill mix of #1 and #4 (4% Carafa II and 10% Brown). Rest of recipe the same as #1-#4.
Initial Mash Ph = 6.5 (optimal 5.2-5.5)
30min/final Mash Ph = 5.8 (still too high)
Preboil gravity = 12.8P (slightly higher than #1-#4)
Original gravity = 14.5P (higher than #1-#4)
20.3.17
Ph 4.27, temp 19.5°C
--- P4#4
Now we're changing up the malt bill quite a bit; No cara malt and using 50% brownmalt together with 50% pale ale malt. The rest is identical and aiming for similar degrees of plato; 13°P. Expected color is very dark since we're using 50% of the roasted malt, however it is very lightly roasted, only about 65 Lovibond (Carafa ~400 and Chocolate ~300).
Mash Ph = 6.0 (higher than optimal 5.2-5.5)
Gravity preboil 11.5°P (lower than #1 - #3)
Gravity post boil 13.5°P
Post boil volume 18.5L
Final volume in fermenter 16L
Final gravity 3.7P (after 7 days, higher than #1-#3)
Final pH 4.34
-- P4#3
Same recipe as P4#1 with BEST Chocolate instead of Carafa II
BEST Chocolate grined finer than rest
Firstwort hopping. New package of Columbus opened, different from #1 and #2. 9g old (16.3% alpha), 6g new (14.1% alpha)
Removed 0.5L in the beginning of boil for yeast hydration. Maybe some hops were also removed.
Preboil: 12.4P (slightly higher than #1 and #2)
Beer appears dark brown. Nice color.
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 14.2P (higher than #1 and #2)
Final Ph before fermentation about 5.2
Final volume in fermenter 15.5L
Final gravity 2-2.5°P.
-- P4#2
Same recipe as P4#1 with Carafa III Special instead of Carafa II
Garafa III grined finer than rest
Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately).
Preboil: 21.5l 12ºP
Beer apears almost black. Darker than #1. More than expected
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 18.5lit. 13ºP
Final volume in fermenter 16L
-- P4 #1
Carafa II grind finer than CaraMunich & Pale Ale.
Firstwort hopping
Preboil: 22lit. 12ºP
Beer appears to be darker than recipe.
Postboil: 19lit. 13ºP
Bitterness: slightly above average (3.5/5bitterness)
Color: Dark, almost black
Underpitched with dry yeast: 0.45M/ml/P
Final Gravity: about 2.5ºP (picture) -> 5.7%
End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness) |
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1214 Sunken Chest Belgian
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Belgian Pale Ale
|
6 Gallons |
1.05 |
1.012 |
5 |
26.89 |
10.94 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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 1:10 PM |
| Notes: |
|
|
Hallertau Blanc Trois Vrai
|
Brett Beer
|
5.5 Gallons |
1.055 |
1.008 |
6.16 |
69.95 |
3.63 °L
|
1.3K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 7/4/2016 6:34 AM |
| Notes: |
|
|
400L-es IPA
|
Blonde Ale
|
400 Litres |
1.049 |
1.009 |
5.16 |
44.11 |
7.84 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 540 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 6/22/2016 1:59 PM |
Notes:
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Prohibition
|
Cream Ale
|
5 Gallons |
1.054 |
1.011 |
5.58 |
15.54 |
4.64 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Kegged |
Priming Amount: 18psi @ 40F |
Creation
Date: 3/26/2016 4:13 PM |
| Notes: |
|
|
Old Hamje V1
|
Russian Imperial Stout
|
5 Gallons |
1.09 |
1.022 |
8.82 |
76.58 |
40 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/11/2012 4:35 PM |
Notes: Mash Out Temp/Time: 166°F/10min
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Oktoberfest
|
Oktoberfest/Märzen
|
5.25 Gallons |
1.053 |
1.013 |
5.24 |
16.23 |
10.35 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 2:47 PM |
| Notes: |
|
|
HanserudGårdens Pale London Ale (Speidel)
|
Standard/Ordinary Bitter
|
25 Litres |
1.054 |
1.013 |
5.39 |
39.2 |
4.46 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 5.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 2:04 PM |
Notes: Viking Pale Ale (2-row)
2-row spring barley. High degree of modification. Malt flavour contributes specially to sweet and nutty notes.
Hoops "East Kent Goldings (EKG)"
Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding
Storage: Good/Fair 965-80% AA after 6 months at 20 C)
4-7% AA / 1.9-2.8% Beta
Yeast:
Dry finish, bold, rich flavor, some fruit profile and a crisp finish. |
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Shugga Shugga
|
Strong Scotch Ale
|
5 Gallons |
1.099 |
1.025 |
9.73 |
41.44 |
18.83 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 10/28/2015 4:06 PM |
| Notes: |
|
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T-58 Pale Ale 7-2015
|
American Pale Ale
|
11 Gallons |
1.052 |
1.015 |
4.92 |
42.49 |
9.16 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.2 |
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: 7/15/2015 6:52 PM |
| Notes: |
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|
CMS
|
Sweet Stout
|
5.5 Gallons |
1.066 |
1.015 |
6.7 |
31.19 |
42.05 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 10:57 AM |
| Notes: |
|
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West Coast IPA #2
|
American IPA
|
5 Gallons |
1.068 |
1.013 |
7.24 |
131.18 |
6.57 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 6/6/2015 7:45 PM |
| Notes: |
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Pilsen Com Coentro
|
Classic American Pilsner
|
40 Litres |
1.046 |
1.008 |
5.06 |
28.52 |
5.96 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 11:25 PM |
| Notes: |
|
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Brew #006 - IPA Cascade
|
American IPA
|
7 Litres |
1.067 |
1.019 |
6.33 |
47.09 |
11.32 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: cane sugar |
Priming Amount: N/A |
Creation
Date: 9/18/2014 2:23 PM |
| Notes: |
|
|
Brown American IPA
|
American IPA
|
10 Litres |
1.065 |
1.018 |
6.18 |
42.32 |
36.81 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 7/28/2014 2:35 AM |
| Notes: |
|
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Mangoo Milkshake IPA
|
Specialty IPA: New England IPA
|
11 Gallons |
1.077 |
1.027 |
6.55 |
35.78 |
7.26 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 13.48 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 12/5/2018 2:52 PM |
| Notes: Check for Experimental Stone Fruit hops, need 10oz for dry hop. |
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