|
Black Sea
|
Robust Porter
|
23 Litres |
1.063 |
1.013 |
6.66 |
37.93 |
39.94 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 32.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2016 7:23 PM |
| Notes: Lallemand BRY-97 Yeast |
|
|
Grape Ale
|
Fruit Beer
|
30 Litres |
1.05 |
1.012 |
5 |
24.3 |
5.21 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 150.1 g |
Creation
Date: 8/2/2023 9:38 PM |
| Notes: |
|
|
Barn Party Ale
|
American Amber Ale
|
5.5 Gallons |
1.063 |
1.011 |
6.8 |
31.12 |
9.54 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 13.9 psi |
Creation
Date: 3/13/2021 2:02 PM |
| Notes: |
|
|
Deschutes - Red Chair NWPA
|
American IPA
|
5.5 Gallons |
1.073 |
1.016 |
7.51 |
50.34 |
9.19 °L
|
1.2K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 4/10/2020 2:32 PM |
| Notes: |
|
|
Dry Sangria Shandy
|
Fruit Beer
|
5.25 Gallons |
1.065 |
1.012 |
7.06 |
24.16 |
4.01 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 68 |
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: 6/29/2018 3:52 PM |
Notes: 1. pilsner and 6-row was ground and added to mash tun along with flaked oats with tun around 168, mash was still quite hot, vigorously stirred for about 5-10 min to bring the temp down to around 150-154 degrees fahrenheit.
2. Mashed for more than 90 min (10-20 min more), I had made the mistake of starting to heat my sparge water late. prior to sparge, wort was at about 148 degrees fahrenheit
3. Vorlauf 2-3 times with 1/2 gallon each circulation.
4. Sparged with ~6.5 gallons for 30 min with water at 200 degrees Fahrenheit.
5. Once sparge reached ~7.5 gallons, boil started, for about 90 minutes, added 1oz of cascade hops 45 min into the boil, and some irish moss with 15 left in the boil. Yielded more than original batch target of 5.5 gallons. (about 6 gals)
6. Wort chilling began with copper wort chiller. It was a hot day, ~85 degrees, could not get the beer effectively below 80 degrees.
7. Added fruit and fruit juice to the carboy after transfer from boiler. Picture showed is my OG reading. ~1.056-1.058
8. Due to the hot temp, I decided to wait to pitch the yeast, and decided to add 5 teaspoons of pectic enzymes and let it sit for 12 hours before pitching yeast along with yeast nutrient around 70-72 degrees. |
|
|
Belgian Wit
|
Witbier
|
11 Gallons |
1.055 |
1.014 |
5.43 |
36.62 |
4.02 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/19/2018 3:53 PM |
Notes: Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
|
|
|
Indoctrinator Doppelbock
|
Doppelbock
|
3 Gallons |
1.084 |
1.013 |
9.27 |
22.24 |
14.16 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: sucrose |
Priming Amount: 2.5 oz |
Creation
Date: 5/9/2017 4:46 AM |
| Notes: |
|
|
Sunday Brunch
|
Russian Imperial Stout
|
5.3 Gallons |
1.082 |
1.018 |
8.47 |
66.48 |
45.81 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2017 11:04 PM |
| Notes: |
|
|
Belma IPA
|
American IPA
|
6 Gallons |
1.072 |
1.015 |
7.46 |
64.75 |
9.49 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 77 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2017 5:33 AM |
| Notes: |
|
|
Crowe's Slow Elk Clone
|
Oatmeal Stout
|
10 Gallons |
1.063 |
1.012 |
6.75 |
24.24 |
30.55 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2017 5:27 PM |
| Notes: |
|
|
Archipelago IPA
|
American IPA
|
5.5 Gallons |
1.074 |
1.019 |
7.15 |
71.46 |
7.21 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: .75 cup |
Creation
Date: 5/11/2013 6:39 PM |
Notes: 1.074 original gravity! whole hops clogged my system so had to strain into fermenter -- hop bags a must next time I whole hop. 1272 takes off and is bubbling ferociously at 75° F within three hours of pitching.
Rack to secondary 10 days in - gravity at 1.024 - bottled - nice balance - want more hops next time. Nice beer!
|
|
|
Sweet Bachelor Single Hop Stout
|
Dry Stout
|
20.5 Litres |
1.05 |
1.011 |
5.19 |
30.26 |
30.97 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2016 2:12 AM |
Notes: I used Mangrove Jacks M42 yeast but brewers friend doesn't list this strain so I put US05 as this can be used with most styles.
|
|
|
Maelstrom IPA
|
Imperial IPA
|
14 Litres |
1.072 |
1.015 |
7.43 |
147.27 |
14.52 °L
|
1.2K |
0 |
|
|
Author:
|
|
PintOfBuer
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 53 |
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: 7/21/2015 8:33 PM |
| Notes: |
|
|
Fjord & Fjell What The Helles
|
Munich Helles
|
30 Litres |
10.541 |
2.89 |
4.07 |
21.16 |
3.45 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 39.5 Litres |
Boil Time: 105 |
Boil Gravity: 8.1 |
Efficiency: 67 |
Mash Thickness: 2.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2015 3:17 PM |
| Notes: |
|
|
Munich Helles
|
Munich Helles
|
11 Gallons |
1.048 |
1.012 |
4.76 |
16.26 |
3.45 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2015 3:32 PM |
| Notes: |
|
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
5.25 Gallons |
1.055 |
1.014 |
5.39 |
11 |
3.79 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/12/2015 4:10 AM |
| Notes: |
|
|
Timothy Kilmer's Recipe
|
Dunkelweizen
|
5 Gallons |
1.087 |
1.022 |
8.5 |
71.94 |
23.02 °L
|
1.2K |
0 |
|
|
Author:
|
|
ericosuave420
|
|
| 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: 2/25/2013 8:35 PM |
| Notes: |
|
|
Patti Picked A Peck Of Peppers
|
American Stout
|
15 Gallons |
1.067 |
1.018 |
6.54 |
31.89 |
40 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2014 7:20 PM |
| Notes: |
|
|
Hans Moleman Bock
|
Traditional Bock
|
21 Litres |
1.067 |
1.019 |
6.32 |
24.18 |
9.78 °L
|
1.2K |
1 |
|
|
Author:
|
|
Merchant Brewing Co
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 80 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2013 11:42 AM |
| Notes: |
|
|
Drinking On The Job
|
Saison
|
22 Litres |
1.054 |
1.012 |
5.51 |
22.33 |
5.91 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2013 7:38 AM |
| Notes: To add orange peel when dry hopping. |
|
|
|
|