|
Mandela IPA
|
No Profile Selected |
5 Gallons |
1.06 |
1.006 |
7.07 |
68.96 |
33.74 °L
|
1.3K |
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: 9/13/2014 1:52 PM |
| Notes: |
|
|
Murphys Law Of Kölsch
|
Kölsch
|
5.5 Gallons |
1.051 |
1.012 |
5.13 |
25.12 |
3.37 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: Keg with 8.67 PSI |
Creation
Date: 1/30/2021 9:17 PM |
| Notes: |
|
|
Australian Pale Ale
|
American IPA
|
24 Litres |
1.052 |
1.011 |
5.49 |
76 |
4.95 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 11/17/2016 6:05 PM |
| Notes: |
|
|
Old English Ipa
|
English IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.5 |
64.35 |
4.86 °L
|
1.3K |
0 |
|
|
Author:
|
|
octopussy
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 5:11 PM |
Notes: primary 10 days safale o4
tertiary 12
weeks with brett and dryhop
|
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(2016-04-11) PrePro Lager
|
Classic American Pilsner
|
6 Gallons |
1.063 |
1.014 |
6.39 |
40.39 |
3.55 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2016 2:18 PM |
Notes: Previous batch scored a 43 in the 2015 Indiana Brewers Cup from BJCP judges. Made mini-BOS but did not place. This recipe is a KEEPER!
24 hr decanted WY2035 (3x) starter plus one SMP of WY2007
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Pumpkin Ale
|
American Brown Ale
|
5 Gallons |
1.049 |
1.009 |
5.26 |
37.8 |
11.18 °L
|
1.3K |
0 |
|
|
Author:
|
|
stevesic88@gmail.com
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2015 4:54 PM |
Notes: OG = 1.064
FG = 1.006
ABV = 7.61%
Spread the pumpkin on a cookie sheet and bake for 60 minutes at 350F degrees before adding to the mash - cool before adding to mash
Toast 2-row for 30 minutes @ 350F degrees and then crush grains before adding them to the mash.
Cut 1 whole pumpkin into cubes (no skin or guts) and bake for 40 minutes at 350F degrees or until golden brown and caramelizing. Add to secondary for 7 days. |
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|
Golden Retriever Extra Pale Ale
|
American Pale Ale
|
5 Gallons |
1.06 |
1.018 |
5.5 |
49.66 |
9.06 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 9/1/2015 9:01 PM |
| Notes: |
|
|
Big Bohemian Lager
|
Bohemian Pilsener
|
5.5 Gallons |
1.064 |
1.014 |
6.45 |
37.34 |
4.82 °L
|
1.3K |
0 |
|
|
Author:
|
|
Big Stosh
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 12:50 PM |
| Notes: |
|
|
Northern Brewer Black IPA
|
California Common Beer
|
5.5 Gallons |
1.03 |
1.007 |
3 |
0 |
29.23 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
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: 3/28/2015 5:24 PM |
| Notes: |
|
|
2 Hour IPA
|
Imperial IPA
|
5 Gallons |
1.089 |
1.021 |
8.89 |
99.17 |
6 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/16/2015 11:57 PM |
| Notes: |
|
|
Spring Stout
|
American Stout
|
5.5 Gallons |
1.055 |
1.014 |
5.42 |
39.93 |
36.47 °L
|
1.3K |
0 |
|
|
|
| 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: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 1:42 AM |
Notes: Brewed on 02/26/15
Mashed in 5 gallon igloo with large brew bag
Sparged in fermenting bucket (not enough space in igloo)
OG - 1.055 |
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|
Milky Hesch
|
California Common Beer
|
5.5 Gallons |
1.067 |
1.019 |
6.32 |
27.03 |
30.04 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
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: 2/5/2015 11:18 PM |
| Notes: |
|
|
Half Dome IIPA
|
Imperial IPA
|
5 Gallons |
1.087 |
1.023 |
8.34 |
91.74 |
10.27 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2014 9:37 PM |
| Notes: |
|
|
Tripel - Westmalle Style
|
Belgian Tripel
|
5.5 Gallons |
1.087 |
1.011 |
10.02 |
36.05 |
4.03 °L
|
1.3K |
0 |
|
|
Author:
|
|
david@gnomebrewshop.com
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.052 |
Efficiency: 75 |
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: 10/29/2015 11:02 PM |
Notes: Start fermentation at 16.7, ramp to 22.2 over 6 days
Day 1: 16.7
Day 2: 17.5
Day 3: 18.8
Day 4: 20.0
Day 5: 21.2
Day 6: 22.2 |
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Saison Tier 10
|
Saison
|
6.5 Gallons |
1.069 |
1.012 |
7.48 |
21.53 |
4.28 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/26/2016 5:57 PM |
| Notes: |
|
|
Lemon Zest And Black Pepper Saison
|
Saison
|
19 Litres |
1.052 |
1.009 |
5.6 |
20.55 |
4.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2017 9:42 AM |
| Notes: |
|
|
Watermelon Wheat Beer
|
Fruit Beer
|
5.5 Gallons |
1.054 |
1.013 |
5.4 |
16.43 |
4.25 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Forced carbonation |
Priming Amount: 10 psi |
Creation
Date: 7/18/2017 1:46 AM |
| Notes: To do the watermelon, I scooped out all of the pulp with an ice cream scoop and added to blender to puree. I then boiled the puree for 5 min, cooled, and added to a 6 gallon secondary. Fermentation kicked in again, and I kept the temp at roughly 68-70. After 7-8 days, it was ready for the keg. |
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|
Big Rock Candy Mountain
|
Cream Ale
|
5.5 Gallons |
1.058 |
1.012 |
5.95 |
13.9 |
3.64 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2017 5:24 PM |
| Notes: |
|
|
Cluster F**** Hop
|
American Pale Ale
|
5 Gallons |
1.062 |
1.017 |
5.92 |
42.27 |
11.89 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 9/13/2018 10:01 PM |
| Notes: |
|
|
Eclipse XPA
|
American Pale Ale
|
21 Litres |
1.06 |
1.015 |
5.87 |
10.05 |
4.16 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 76 |
Mash Thickness: 3 |
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: 1/7/2021 4:18 AM |
Notes: METHOD:
Fill clean Kettle with 16 litres of water at 67 °C. Add Mash Salts - 2 tsp or 10g of Gypsum (Calcium Sulphate)
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for 60 minutes.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
The total boil time will be 90 minutes.
OPTIONAL Deltafloc or Irish Moss at 75 mins in or 15 mins remaining on the boil.
First hop addition of 20 grams of Eclipse to the Boil with 5 mins remaining.
Add second hop addition of 30 grams of Eclipse at flameout or 0 minutes remaining.
At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
Once full attenuation is reached, dry hop with 50gm of Eclipse for 3 days.
When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost! |
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