|
Pale Rider
|
English IPA
|
19 Litres |
1.053 |
1.009 |
5.81 |
49.46 |
6.34 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 64 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 7:10 AM |
Notes: Fill mash ton with 17.5 litres of 90 degree water and wait until it cools to 73 before adding grain to achieve 66 and leave for 85 minutes.
Similarly, with strike water, add 12.3litres at 82 degree strike water to achieve 165-170 (74-77)
Sparge container 200mm height = 11L |
|
|
Pastry Sour
|
Berliner Weisse
|
95 Gallons |
1.054 |
1.016 |
5.06 |
12.99 |
5.43 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 103 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 83 |
Mash Thickness: 1.5 |
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: 2/28/2022 11:52 PM |
| Notes: |
|
|
Bill's Double Chocolate Milk Stout
|
Sweet Stout
|
23 Litres |
1.075 |
1.023 |
6.78 |
34.14 |
41.21 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2020 2:16 AM |
| Notes: Soak Vanilla beans in 350ml of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste. |
|
|
Wheat Me! Rose'?
|
American Wheat Beer
|
5.5 Gallons |
1.046 |
1.01 |
4.71 |
26.93 |
4.05 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 6/4/2017 8:06 PM |
Notes: The yeast was a monster, it went through the yeast in 3 days. It finished at 1.010. The yeast worked so well it moved up my dry hop schedule so I'll be trying thus beer sooner than expected.
At the last minute I decided to add the Hybiscus (that I bought for a Saison). Nelson Sauvin gos to the Rose' side. |
|
|
English-ish IPA
|
English IPA
|
23 Gallons |
12.952 |
2.676 |
5.5 |
67.17 |
7.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 21 Gallons |
Boil Time: 60 |
Boil Gravity: 14.1 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2017 1:30 AM |
| Notes: |
|
|
Doppelbock
|
Doppelbock
|
21 Litres |
1.08 |
1.022 |
7.67 |
20.06 |
19.78 °L
|
1.3K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 62 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2017 12:13 PM |
| Notes: |
|
|
Fat Tire Clone
|
American Amber Ale
|
5 Gallons |
1.057 |
1.014 |
5.79 |
31.32 |
13.05 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 4/20/2016 12:22 AM |
| Notes: |
|
|
Irish Red
|
Irish Red Ale
|
13.5 Gallons |
1.058 |
1.014 |
5.79 |
16.59 |
7.13 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 7/21/2014 1:46 AM |
| Notes: This beer was one of the best beers I have ever made. Made in January 2014; will make again. |
|
|
Osmeterium
|
American IPA
|
6.5 Gallons |
1.062 |
1.011 |
6.73 |
65.16 |
4.46 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 66 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 9/13/2015 10:13 PM |
Notes: Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 160F. 90 minute boil. 0 Minute hopstand hops get added at flameout and stand for 45 minutes. 0 min Aroma hops get added at 160F during chilling. Pitch and ferment at 66F. When fermentation slows, add dry hop 1. When fermentation is complete add dry hop 2 and let sit for 3 days, stirring gently once every 12 hours or so. Rack to a finely purged C02 laden keg and force carb to 2.0 vols or so, about 8 psi on the keg and 40F to 42F serving temps. Enjoy fresh!
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|
|
Nijmeegse Mol
|
Flanders Red Ale
|
15 Litres |
1.059 |
1.011 |
6.21 |
18.52 |
7.66 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 3 |
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: 9/13/2015 11:51 AM |
Notes: Nimweeghse Mol - Reconstructed recipe.
Traditional Sweet and Sour Ale from Nijmegen (NL) area. Probably not entirely unlike Flanders Red.
Basics:
- Very pale malt (wind-malt)
- Boil 2/3 of first runnings with hops, boil second runnings briefly (lit. 'until it breaks').
- Mix and let cool for up to 10 hours, or until acidic enough (Here: I intend to feed Roeselare blend from an earler batch). Add (German) ale yeast starter.
- Dirung primary, gently boil 1/3 of first runnings down to thick brown syrup for about 3 days (Here: I will this replace with dark extract).
- After primary fermentation: prime with all the dark extract and drink within a week (or a bit longer in winter).
- Hops: local variety, lower Rhine valley, a bit like Spalt or Hersbruck would be my guess. Amount: '1/8 of the grain measure'. I presume by volume, as it's described at the time as sweet and sour, not bitter. Aim for no more than than 20EBU.
OG: 40-50 (Rhineland) pounds of grain per (Rhineland) barrel- I estimate: 1.050-1.060's
Transcription of recipe:
----------------------------------------
Wert van blanck gerste mout, sonder ietwes anders, gebrouwen.
Tot ijder ton mol, neemt 50 lb [=pond] gerstenmout, oock wel maar 39 en 40 lb.
Hoppert koockt 3/4 uurs of 1 uur. Onder den hoppert neemt men so veel hop als ontrent in een agtendeel, daer men kooren mede meet gaet.
Het mout daer men mol van brouwt moet hart gedroogt weesen.
Van de mol werden maar 2 roersels gedaen.
Het eerste roersel wert op de backen gepompt totdat het 2de heet is. Dan laat men het eerste roersel in de ketel pompen, tot op 15 a 16 ton naar die men op den back moet houden totdat het 1ste en 2de roersel cort is. Het eerste roersel, of hoppert, moet 1 uur of 3/4 uurs koocken, daeronder 1 agtendeel hop. Kort sijnde moet men het in de klaarkuijp lossen, gelost sijnde, soo pompt het nabier of 2de roersel in de ketel. Laat dat maar even koocken ofte deurbreecken. (Nota. Onder ‘t nabier doet men geen hop.) Lost het clan onder den hoppert in de klaarkuijp en laat dat heel rins omgaan. ‘t Moet wel 1 uurs of 10 staen, dog des soomers soo rins niet als des winters. (Nota. Des winters laat men’t soo rins werden als men het can crijgen.) Rijns sijnde, soo pompt het op de backen, laat het daerop heel koudt werden. Set dan het gift daermede. (Nota. Het gijl wert op de manier van soet bier geset.)
Het 2de roersel ofte nabier uijt de ketel gelost sijnde, soo pompt de 15 a 16 ton die gij van den hoppert op de backen gehouden hebt in de ketel, doet daer geen hop in en laat dat tot op 5 ton heel langhsaam verkoocken, totdat het soo dick als stroop is, en bewaart dit tot 1/2 uur tevoren eer gij aen’t vaten gaat. Laat dan het dicke bier als stroop bijschieten en vaat 1/2 uur daernaar.
Nota. Het dicke stroopachtige bier koockt somtijts wel 2 dagen. Hoe sagter en lancksamer het koockt, hoe beter. Den derden dagh wert de mol gevaet. Voor 1 ton mol wert 5 gl. betaalt.
Het eerste roersel moet 2/3 van het nat dat men van doen heeft groot wesen en het 2de 1/ 3 .
Nota. Men moet hoppert en nabier in de klaarkuijp lossen. En moet in de klaarkuijp staan een uur of 10, totdat het wat omgegaan is en geoordeelt wert blanck genoech te sijn. Wert die op de backen gepompt, en het gijl mede geset, het moet een sterk gift wesen, eer men vaat.
Nota. Men moet het op de backen heel coudt laten worden.
Uit: Rudolf Nunes Ferro, ‘Een verloren gewaand bierrecept herontdekt. De bereidingswijze van de Nijmeegse mol’ in: Jaarboek Numaga 1994, p. 43-52. |
|
|
Fossane Bryggeri - Sunburn Brew
|
Holiday/Winter Special Spiced Beer
|
50 Litres |
1.061 |
1.017 |
5.86 |
34.36 |
18.79 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 57 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: 3.5 |
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: 7/6/2015 8:14 AM |
| Notes: Brewdate: 08.07.2015 |
|
|
Ted's Boston Lager
|
Premium American Lager
|
5.5 Gallons |
1.049 |
1.011 |
4.89 |
35.38 |
6.54 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 71 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2015 3:43 AM |
| Notes: |
|
|
Recipe 11 - Pearl Wheat
|
Weizen/Weissbier
|
5.5 Gallons |
1.065 |
1.017 |
6.3 |
0 |
4.17 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 1:51 PM |
| Notes: |
|
|
Cam's Yam "Beer"
|
Fruit Beer
|
5 Gallons |
1.05 |
1.013 |
4.97 |
36.58 |
1.57 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 44 |
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: 3/31/2015 9:38 PM |
| Notes: |
|
|
ELF
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.083 |
1.019 |
8.43 |
26.37 |
17.37 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 1/27/2015 5:40 PM |
| Notes: |
|
|
Mosaic Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.062 |
1.016 |
6.05 |
61.92 |
7.24 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 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: 9/8/2014 3:26 PM |
| Notes: |
|
|
26. Cluster Flies Pharmhouse Ale
|
Saison
|
5.5 Gallons |
1.064 |
1.02 |
5.83 |
27.08 |
6.62 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2014 4:42 AM |
Notes: New Hops:
.75 oz Cascade
.50 oz Tetnang
|
|
|
Victory Ale
|
Belgian Tripel
|
10.5 Litres |
1.086 |
1.025 |
8 |
26.42 |
8.91 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 75 |
Boil Gravity: 1.075 |
Efficiency: 67 |
Mash Thickness: 3 |
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: 6/9/2016 6:23 AM |
| Notes: |
|
|
Norwegian Wood
|
Specialty Smoked Beer
|
5 Gallons |
1.066 |
1.015 |
6.67 |
25.12 |
11.28 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 1/2/2017 3:45 AM |
| Notes: |
|
|
Vienna Saison
|
Saison
|
6.5 Gallons |
1.056 |
1.007 |
6.58 |
22.81 |
6.54 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2017 12:55 PM |
| Notes: |
|
|
|
|