|
Irish Black Death
|
No Profile Selected |
5.5 Gallons |
1.081 |
1.021 |
7.82 |
55.89 |
36.74 °L
|
436 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/7/2019 6:17 PM |
| Notes: |
|
|
NZ IPA
|
No Profile Selected |
4 Litres |
1.08 |
1.02 |
7.9 |
83.72 |
4.73 °L
|
436 |
0 |
|
|
|
| Boil
Size: 6.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2022 1:33 PM |
| Notes: |
|
|
Porter II
|
No Profile Selected |
2.5 Gallons |
1.058 |
1.015 |
5.64 |
30.34 |
31.62 °L
|
436 |
0 |
|
|
|
| Boil
Size: 3.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2022 10:21 PM |
| Notes: |
|
|
Kushpie
|
Light American Lager
|
9.5 Litres |
1.038 |
1.004 |
4.44 |
14.52 |
2.42 °L
|
436 |
0 |
|
|
|
| Boil
Size: 12.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 2/4/2022 5:37 PM |
| Notes: |
|
|
Pils 'N' Thrills Clone
|
German Pilsner (Pils)
|
18 Litres |
1.056 |
1.014 |
5.62 |
34.93 |
3.99 °L
|
436 |
0 |
|
|
|
| Boil
Size: 23.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2021 2:25 AM |
| Notes: |
|
|
Blood Orange Hefeweizen - Small Batch
|
No Profile Selected |
3 Gallons |
1.053 |
1.015 |
4.89 |
10.42 |
3.6 °L
|
436 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2021 6:38 AM |
Notes: yeast: WL300, WL380, Wyeast 3068, or Wyeast 3638
Peel the blood oranges and separate the sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit into small sections. (I used a zester on two of the oranges before peeling them) . You only want the ornage part of the rind as the white part will add extreme bitterness. The pieces should be small enough to easily enter the carboy or bucket. In a bucket the fruit can be placed in a bag for easy removal.
Heat peels and fruit 1/2 gallon of water at 160F and then turn off heat. Let it steep as it cools. Do not over heat!!!
Add the fruit and peels to the fermenter after the beer is in the fermenter. |
|
|
Mad Elf
|
No Profile Selected |
3 Gallons |
1.106 |
1.026 |
10.41 |
0 |
18.1 °L
|
436 |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2020 7:01 PM |
| Notes: |
|
|
Summit & Columbus
|
No Profile Selected |
20 Litres |
1.053 |
1.013 |
5.2 |
44.93 |
6.74 °L
|
436 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0,9 bar |
Creation
Date: 9/19/2020 6:01 PM |
| Notes: |
|
|
High Throughput
|
Light American Lager
|
10 Gallons |
1.047 |
1.013 |
4.45 |
33.25 |
5.84 °L
|
436 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2018 7:41 AM |
| Notes: |
|
|
Take Me To Church
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.069 |
1.016 |
6.92 |
102.51 |
6.8 °L
|
435 |
0 |
|
|
|
| Boil
Size: 7.23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2021 2:38 PM |
Notes: Purge with CO2 while adding last dry hops
Split 5 gallon batch. Use Citra, Idaho Gem and Cashmere in one.
Use Citra, Idaho 7, and Mandarina Bavaria in the other. |
|
|
Belgian Strong Golden
|
Belgian Blond Ale
|
40 Litres |
1.079 |
1.009 |
9.12 |
29.93 |
3.79 °L
|
435 |
0 |
|
|
|
| Boil
Size: 79.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 463.9 g |
Creation
Date: 2/18/2021 1:59 PM |
Notes: Like most lagers, I'd give this 2 months from brew day before serving. 1 month in the fermenter (dry-hop at the end if you're going that route) and another for lagering.
1388 takes a long time to drop out, even with gelatin.
I serve this about 2psi higher than normal (flow control helps). There will be foam, but a nice fluffy head is to style and there should be a bit more prickly carbonation. |
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|
Samphire Wit
|
Witbier
|
20 Litres |
1.053 |
1.013 |
5.2 |
12.84 |
4.69 °L
|
435 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 107.1 g |
Creation
Date: 8/20/2020 7:19 AM |
Notes: Add 6 litres of chilled spring water to Fermentor before adding wort, depending on pre boil gravity.
Check the dilution calculator to see if a further 1 or 2 litres is necessary.
Brew day:
Pre boil gravity 1.048...bit less than predicted.
Dilution calculator suggested 1.5 litres to bring the wort to target gravity. Ended up with 15 litres...so efficiency must have been pretty poor...
Added 1 orange zest and about 3g of lightly crushed coriander seeds for last 5 minutes of the boil.
Yeast rehydrated and pitched at 18c. Took 36 hours to come down to that temp.
Day 6 of fermentation down to 1.016. Just a few more points to go and a good few days to get there. Smells amazing. Will report on flavour once it's chilled.
Definitely has a Wheat beer flavour. Slight hop flavour from the Hersbrucker. Not a massive fan of this hop. Not really into medicinal flavour in my beer...
Day 8. Down to 1.014. Smelling even better now. Taste later.
Day 11 and no movement. Near enough to predicted FG to bottle. Will be a very pleasant beer when it is chilled and has a bit of fizz.
15L in the fermentor. 2.2vols for bottling will need 81g of sugar. Sugar solution to be poured into fermentor, stirred and left to mix.
This tasted great a Belgian Witbeir but hardly any orange or coriander, which is fine by me. But the surprising thing with this was the way it morphed into a Belgian Blond with a couple of months conditioning.
2nd Brew.
Very smooth brew day. Substituted Golden Promise for Belgian Pale Ale malt and Mittelfruh for Hersbrucker. Near on 20litres into the fermentor but 1.047...a good bit below target.
Day 6 1.014. Bumped temp to 19C will bump to 20C for the last three days. Sample tasted great, Residual sweetness and definitely wheat beer flavour.
Day 10 1.013 barely moved. Keeping temp where it is for next three days and then bottle.
Day 13 and 14 FG1.013. 42 bottles now in the ferm chamber to carbonate. 107g of sugar in solution added to fermentor and mixed. Bottled directly from there.
Tasted 6 days after bottling. Amazing Witbeir. Didn't need orange peel and coriander. Tastes great. Very happy with it. This recipe is a keeper. |
|
|
Nelson Sauvin NEIPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.8 |
48.34 |
6.13 °L
|
435 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2020 2:29 AM |
| Notes: |
|
|
Double Sunshine [DIPA]
|
Double IPA
|
7.5 Gallons |
1.074 |
1.012 |
8.2 |
100.97 |
8.44 °L
|
435 |
1 |
|
|
|
| Boil
Size: 8.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/26/2020 1:16 PM |
| Notes: |
|
|
Hopfeather
|
Specialty IPA: New England IPA
|
3 Gallons |
1.032 |
1 |
4.25 |
30.69 |
5.2 °L
|
435 |
0 |
|
|
|
| Boil
Size: 3.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10.74 psi |
Creation
Date: 2/14/2022 2:44 PM |
Notes: This is a low-gravity (or "session") NEIPA. Recipe based on Nick Rodammer's recipe from Zymurgy (Nov/Dec 2021 issue), adapted to my system and using similar ingredients I had on hand.
Add glucoamylase to mash at start. No sparge (or minimal if you must). Direct fire to raise temp through mash rests.
No boil hops. First addition is at flameout - whirlpool for 5 minutes. Then drop temp to 180º and add remaining whirlpool hops for 25 minutes. After filtering out hops, should get about 2.75 gal into the fermenter.
Chill to 68º, add glucoamylase before yeast, aerate well, and pitch yeast. Ferment at 68º until within a few points of final gravity, then raise to 72º to finish off attenuation. Slowly lower temp to 58º, then dry hop for 2-3 days. Keg (should get 2.5 gal) and carb to around 2.5 Vol CO2. |
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|
Na Zdrowie!!
|
Piwo Grodziskie
|
5.5 Gallons |
1.03 |
1.007 |
2.96 |
24.89 |
3.37 °L
|
435 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 1/12/2020 2:15 PM |
| Notes: |
|
|
Belgian Wheat Beer
|
Witbier
|
5.75 Gallons |
1.046 |
1.009 |
4.83 |
18.3 |
4.18 °L
|
435 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2022 5:54 PM |
Notes: Brewed on 9/3/2022 via BIAB Method
Used 5 lbs of flaked cereal grains that had (red wheat, white wheat, rye, triticale, and oats) and 6.5 lbs of 6-row barley.
Mash temp = 153 degrees F for 60 minutes.
SG = 8.6 Brix = 1.034 g/L
OG = 5.75 gallons = 11.4 Brix = 1.046 g/L
FG = 5.7 Brix = 1.009 g/L after alcohol correction |
|
|
Capri
|
Specialty IPA: New England IPA
|
24 Litres |
1.065 |
1.015 |
6.85 |
41.59 |
4.45 °L
|
435 |
0 |
|
|
|
| Boil
Size: 26.25 Litres |
Boil Time: 45 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2022 5:16 PM |
| Notes: |
|
|
White OWL Brewing - Saison
|
Saison
|
15 Litres |
1.062 |
1.012 |
6.59 |
25.44 |
5.09 °L
|
435 |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 32 ° C |
Priming Method: co2 |
Priming Amount: 1.8 bar |
Creation
Date: 6/19/2023 7:47 PM |
| Notes: |
|
|
Mom's Home Mango Habanero APA
|
Specialty Fruit Beer
|
5 Gallons |
1.055 |
1.01 |
5.83 |
56.8 |
3.23 °L
|
435 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/22/2023 3:54 PM |
Notes: Adding one Mango and 4 Habanero's post ferm
Vigorous shaking
|
|
|
|
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