|
Everyday IPA
|
American IPA
|
4 Gallons |
1.056 |
1.014 |
5.54 |
96.49 |
7.01 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 10/8/2016 9:35 PM |
| Notes: |
|
|
Castor Muncher Recipe Kit
|
Kölsch
|
5.25 Gallons |
1.054 |
1.011 |
5.68 |
22.35 |
5.34 °L
|
1.3K |
24 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2020 12:05 AM |
| Notes: Fermentation temperature is no crucial for the beer. We try to shoot for about 60 F but the provided yeast strain is very forgiving to both higher and lower temperatures. A typical fermentation will be complete in about a week but can take longer with lower temperatures. Coffee should be added to fermenter(or conditioning vessel) no more than 24 hrs before kegging or bottling, ideally at a temperature below 40F. Longer exposure to the beans can result in vegetal flavors in the beer. |
|
|
Vanilla Cream Ale
|
Cream Ale
|
25 Litres |
1.057 |
1.012 |
5.88 |
17.04 |
4.78 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2018 8:35 AM |
| Notes: |
|
|
Clone Duvel
|
Belgian Golden Strong Ale
|
20 Litres |
1.079 |
1.016 |
8.28 |
31.55 |
8.62 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2017 6:26 PM |
| Notes: |
|
|
Sweet Ass Cherry Pie
|
Fruit Beer
|
3 Gallons |
1.054 |
1.013 |
5.28 |
37.66 |
19.53 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 57 |
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: 3/31/2017 8:13 PM |
| Notes: |
|
|
Pacific Gem Wheat Ale
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.01 |
5.75 |
26.56 |
10.53 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
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: 10/19/2016 12:46 AM |
| Notes: |
|
|
Premium Bitter
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.044 |
1.014 |
3.97 |
35.89 |
9.12 °L
|
1.3K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: 10lbs |
Creation
Date: 7/7/2013 12:13 AM |
| Notes: |
|
|
Session Coffee Milk Stout
|
Sweet Stout
|
6.7 Gallons |
1.051 |
1.02 |
4.11 |
19.7 |
39.1 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 87 |
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: 9/3/2015 11:33 PM |
Notes: 435B starter, save 200B - 54% in wort.
note: did -1 degrees from calculator on mash temp - verify how close this is to the final result. measure grain temp too. - 81.6 degrees. calculated temp: 156.6 for 150, actual temp: 156 for 151.1. Adjusted -1.
pressed on grain in mash tun to extract liquid
totally forgot lactose during boil, plan to add on day #2
make sure to save a few bottles!
result: heavy coffee flavor - use liquid brewed coffee next time
or: double lactose, double vanilla, 2/3rds beans but fresh
|
|
|
Rye Oh' Rye Pale Ale
|
Specialty Beer
|
5.5 Gallons |
1.049 |
1.012 |
4.93 |
22.81 |
4.77 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2015 7:41 PM |
Notes:
hop stand it for 30 mins to get IBU after boil.
no starter - see if it works for standard OG beers.
***rebrew***
seriously sticky mash, increase rice hulls significantly, and use a thinner mash @ 1.5qt/lb
otherwise tasty, perhaps dry hopping for more aroma next time and some color malts to get it orangey.
also a small bittering charge could be useful? |
|
|
Northwest Organic Pale Ale
|
American Pale Ale
|
5 Gallons |
1.059 |
1.018 |
5.48 |
54.92 |
7.89 °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: 6/17/2015 3:26 PM |
| Notes: |
|
|
Cant Feel My Feet
|
Belgian Specialty Ale
|
5.5 Gallons |
20.625 |
4.863 |
8.75 |
19.16 |
6.41 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 13.7 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 10:41 PM |
Notes: 1.2 lbs honey at 90 min (boil)
1.25 Cane Sugar at 90 (boil)
10.5 oz honey at 15 minutes
10 oz honey at packaging.
|
|
|
CLB American Lager
|
Premium American Lager
|
22 Gallons |
1.054 |
1.011 |
5.69 |
12.88 |
2.84 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 26 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.8 |
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: 3/10/2015 1:54 AM |
| Notes: Premium American Adjunct Lager made with American 2-row, flaked corn and some Carapils for body. Somewhat modeled after Mickey's. At the high end for the style range, may bump up corn to 18 lbs for this batch, which would put final ABV around 6%. A bit higher hopping rate, somewhat similar to a pre-Prohibition lager. |
|
|
Dust Bowl Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.07 |
1.023 |
6.18 |
24.55 |
32.52 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 2/1/2015 1:53 PM |
| Notes: |
|
|
Bubba's Best Brown Ale
|
American Brown Ale
|
5 Gallons |
1.07 |
1.018 |
6.89 |
76 |
20.18 °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: 4/29/2011 11:12 PM |
| Notes: |
|
|
Simonsen Jul 2014
|
Holiday/Winter Special Spiced Beer
|
20 Litres |
1.062 |
1.014 |
6.26 |
19.85 |
22.92 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 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: 8/30/2014 8:48 AM |
| Notes: |
|
|
Nanofest Ginger Saison
|
Saison
|
5 Gallons |
1.051 |
1.013 |
5 |
22.99 |
7.52 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 6/6/2016 11:51 PM |
| Notes: |
|
|
India Piper Ale
|
Specialty IPA: New England IPA
|
3.28 Gallons |
1.066 |
1.012 |
7.08 |
36.14 |
4.58 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 45 |
Boil Gravity: 1.057 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 27.96 psi |
Creation
Date: 7/13/2017 6:09 PM |
| Notes: |
|
|
Nøgne Ø Saison
|
Saison
|
20 Litres |
1.06 |
1.014 |
6.13 |
25.2 |
3.95 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2018 4:39 PM |
Notes: From the book "Ølbrygging: Fra Hånd Til Mund" by Thomas Horne and Colin Eick.
Fermentation for 2 weeks. |
|
|
Imperial Brown Stout
|
Brett Beer
|
28 Litres |
1.095 |
1.02 |
9.82 |
65.86 |
34.4 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 84 |
Mash Thickness: 2.5 |
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: 11/27/2018 11:44 PM |
| Notes: |
|
|
Witrea
|
Witbier
|
48 Litres |
1.045 |
1.01 |
4.59 |
11.3 |
3.29 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 345.7 g |
Creation
Date: 4/15/2019 12:33 PM |
Notes: Add camomile at flame out 10min covered
Fermentation:
You will get the best flavor results if you have the ability to raise the temperature slowly as the end of fermentation approaches. Start your fermentation at between 17°C. Keep the temperature on the cool side until the most lively part of the fermentation is complete.
As the fermentation begins to slow, let the temperature rise slowly over the last two or three days, and allow it finish out between 21-24°c. The early cool temperature will help control ester and phenol production while the temperature climb will help with attenuation and cleaning up DMS. |
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|
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