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Rusty Red Special Bitter
|
Special/Best/Premium Bitter
|
24 Litres |
1.053 |
1.012 |
5.43 |
30 |
13.34 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 2/21/2015 10:58 PM |
Notes: Rehydrate yeast, added gypsum, sodium chloride to reach a balanced profile. Didnt want it to high in calcium/magnesium as ive used late hops to bitter/flavour and aroma (as per Mr Maltys website ). Going tom be more hop flavour and aroma then the profile however it wont be overpowering due to hop selection. Dont use american hops for this style.
Mash19lt @67c sparge 14lt and top up to desired level.
Ph 5.2/5.4 is target.
Never used mangrove jack yeast will give it ago. Otherwise Danstar windor/nottinghmam or safale will be a good choice. |
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Bitter Gold
|
Special/Best/Premium Bitter
|
23 Litres |
1.042 |
1.012 |
3.95 |
31.03 |
9.84 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 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: 5/15/2015 8:54 AM |
| Notes: |
|
|
Creamy Blonde
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.011 |
4.77 |
25.49 |
5.14 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2015 9:04 PM |
| Notes: |
|
|
El Dorado Single Hop
|
California Common Beer
|
5.5 Gallons |
1.053 |
1.013 |
5.31 |
37.63 |
10.02 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 9/22/2015 6:53 PM |
| Notes: |
|
|
Jaxanator (Paulaner Salvator Clone)
|
Doppelbock
|
5.5 Gallons |
1.079 |
1.022 |
7.48 |
19.55 |
14.06 °L
|
1.3K |
0 |
|
|
Author:
|
|
SamM
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2014 1:43 AM |
Notes: Double Decoction Mash
Dough-in with 3gal for 20min room temp 18C
Protein rest add 2-3gal boiling. 20 min 50C (122F)
1st decoction (2.5 gal thick) heat to 69C (156F) 20min, boil 10 min, add back
saccharification 67C (153F) 50 min
2nd decoction 1/2 vol thinnest portion 5 min boil, add back
mash out 75C (167F) 20 min
primary 4 weeks 10C
diacetyl rest 1 week 14C
lager 8 weeks 4C |
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Irish Red Double IPA
|
Specialty IPA: Red IPA
|
5 Gallons |
1.076 |
1.019 |
7.47 |
118.61 |
32.72 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 9/5/2016 4:43 PM |
| Notes: |
|
|
Gladfield New England IPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.068 |
1.019 |
6.38 |
32.72 |
5.51 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 9/30/2019 11:10 PM |
Notes: Gladfield New England IPA - scaled from 25L to 23L https://www.gladfieldmalt.co.nz/brewing-recipes/#Gladfield-New-England-IPA
(21B. Specialty IPA)
Batch Size
25l
Ingredients:
Malts
4.45kg Gladfield Pilsner Malt (69%)
0.97kg Gladfield Munich Malt (15%)
0.65kg Flaked Wheat (10%)
0.39kg Rolled Oats (6%)
Hops
5mins – 50g Nelson Sauvin
Whirlpool – 25g Nelson Sauvin
Whirlpool – 25g Galaxy
Whirlpool – 25g Citra
Whirlpool – 25g Mosiac
Dry – 60g Citra
Dry – 25g Motueka
Dry – 25g Nelson Sauvin
Yeast
Lallemand Nottingham
Targets:
Original Gravity 1.064
IBU 42
Colour 9.5 EBC
Est ABV 6.5%
Mash at 70°C |
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Cranberry Gose
|
Gose
|
2.5 Gallons |
1.048 |
1.011 |
4.81 |
11.05 |
3.62 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 10/12/2018 11:04 AM |
| Notes: |
|
|
Treehouse Julius (Great Fermentations Clone)
|
American IPA
|
5.5 Gallons |
1.068 |
1.018 |
6.51 |
153.05 |
6.7 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2018 4:03 PM |
| Notes: |
|
|
7 - The Heart Is The Strongest Muscle
|
American Pale Ale
|
21 Litres |
1.065 |
1.015 |
6.64 |
50.89 |
10.13 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 1/30/2018 9:35 PM |
| Notes: |
|
|
BV's NE IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.019 |
6.38 |
132.13 |
5.63 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 2.5 oz |
Creation
Date: 12/11/2017 1:54 AM |
| Notes: |
|
|
SpanishSoap
|
American Amber Ale
|
23 Litres |
1.054 |
1.009 |
5.85 |
37.41 |
11.19 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 26 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: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2017 3:21 PM |
Notes: Brew session went to plan.
Pitched pkt S05 @20C
Ferm at 18C
|
|
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Beam Me Up Scotty
|
Wee Heavy
|
5 Gallons |
1.109 |
1.03 |
10.41 |
36.51 |
22.96 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 5.95 Gallons |
Boil Time: 90 |
Boil Gravity: 1.092 |
Efficiency: 70 |
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: 2/10/2017 11:14 PM |
| Notes: |
|
|
Bumpy Bus India Session Ale
|
American IPA
|
5 Gallons |
1.04 |
1.008 |
4.27 |
74.21 |
4.46 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 62 |
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: 2/5/2017 12:01 AM |
| Notes: |
|
|
Jaime's
|
Specialty IPA: Black IPA
|
3 Gallons |
1.068 |
1.017 |
6.68 |
60.25 |
34.73 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 1.3 |
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: 11/18/2016 4:49 PM |
| Notes: |
|
|
RED IPA
|
Specialty IPA: Red IPA
|
21 Litres |
1.068 |
1.016 |
6.82 |
68.83 |
17.44 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/29/2016 1:06 AM |
| Notes: |
|
|
APA - Sorachi Ace Session Ale
|
American Pale Ale
|
6 Gallons |
1.054 |
1.01 |
5.88 |
37.7 |
9.07 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
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: 7/20/2016 12:57 PM |
| Notes: |
|
|
CaraMarzan Fiestbier II
|
Festbier
|
25 Litres |
1.059 |
1.011 |
6.31 |
21.01 |
9.24 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2016 6:27 PM |
| Notes: Mash PH 5.2, |
|
|
Wine Barrel Flemish Red
|
Flanders Red Ale
|
25 Litres |
1.064 |
1.012 |
6.85 |
14.12 |
15.69 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2015 12:54 PM |
Notes: From page 311 of Mikes book
Some tweaks here and there and hopefully the Roeselare blend will create the 95% attenuation.
Allow primary to ferment out then rack to secondary with the red wine soaked oak chips. |
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Winter Cardinal Tart (ESB + Cherry) 1.0
|
Specialty Beer
|
4.8 Gallons |
1.068 |
1.019 |
6.42 |
61.12 |
14.1 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2014 4:57 AM |
Notes: Increased time to boil led to lower than target volume.
Efficiency was great at 74%
The fermentation room was sealed off and the temperature rose much higher than expected. Beer bubbled away very rapidly at 68 degrees for a day before the door to the room was shut. Later that evening it had all but stopped as the temp reached 78. Likely a rapid fermentation leading to high esters. I want some fruity notes to this one, but 78 may be too high. Down to 68 again now.
Fermentation finished on my day 3 and 4 check. Kegged on the 4th day with an addition of 8 OZ tart cherry juice concentrate.
Keg carbonated at 33 for 3 days at 40 degrees. Dropped to 10 for 2 days. Perfect pour!
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