|
Pale Ale
|
American Amber Ale
|
11.5 Litres |
1.061 |
1.017 |
5.81 |
48.6 |
13.86 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2013 2:13 AM |
| Notes: |
|
|
Cream Ale No.1 Mk.2
|
American Pale Ale
|
50 Litres |
1.058 |
1.016 |
5.52 |
31.95 |
5.86 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2014 2:50 AM |
| Notes: |
|
|
West Coast IPA
|
American IPA
|
5.5 Gallons |
1.076 |
1.016 |
7.88 |
88.35 |
8.02 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 1.6oz |
Creation
Date: 2/10/2015 9:22 PM |
Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.
If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:
Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) |
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Late Summer IPA
|
American IPA
|
8 Litres |
1.062 |
1.015 |
6.22 |
65.2 |
12.21 °L
|
1.4K |
0 |
|
|
Author:
|
|
paul.eriksson@gmail.com
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 12:10 PM |
| Notes: |
|
|
Vanilla Chocolate Stout
|
Sweet Stout
|
4.7 Litres |
1.051 |
1.014 |
4.86 |
44.04 |
42.96 °L
|
1.4K |
3 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2018 10:30 PM |
Notes: add half vanilla bean not 5 ml of vanilla essence at day 11.
allow for priming sugar. dissolve into 300 ml of boiling water prior to bottling.
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|
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Rochelle, Rochelle
|
Berliner Weisse
|
6 Gallons |
1.036 |
1.003 |
4.35 |
1.97 |
3.02 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 120 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2016 6:58 PM |
| Notes: |
|
|
West Coast Lager
|
American Lager
|
11.5 Gallons |
1.045 |
1.013 |
4.15 |
37.17 |
7.24 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2018 5:05 PM |
Notes: Omega Labs West Coast Lager yeast?
ferment 2 weeks at 15.5C, lager two weeks at 10C, keg two weeks
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Strawberry Yogurt Milkshake Sour
|
Experimental Beer
|
18 Litres |
1.081 |
1.017 |
8.4 |
7.64 |
5.41 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 11/22/2018 12:29 AM |
| Notes: |
|
|
Misty Maibock
|
Helles Bock
|
4 Gallons |
1.065 |
1.012 |
6.96 |
33.57 |
4.96 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 12/31/2017 5:07 PM |
| Notes: |
|
|
24B - Belgian Pale Ale
|
Belgian Pale Ale
|
24 Litres |
12.393 |
2.562 |
5.25 |
24.57 |
7.62 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 11.5 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 4:08 PM |
| Notes: This brew follows my Belgian Strong Golden and uses the same 1388 yeast leftovers. Takes a long time to clear but it's a nice clean Belgian Pale. |
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|
Vanilla Porter
|
American Porter
|
3.5 Gallons |
1.051 |
1.01 |
5.43 |
35.47 |
34.22 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2016 3:57 AM |
| Notes: |
|
|
Beyond The Stars NE IPA
|
American IPA
|
2.5 Gallons |
1.066 |
1.017 |
6.42 |
82.41 |
6.81 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 6/6/2017 3:55 AM |
Notes: From distilled water:
CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp)
CaSO4 (Gypsum) - .5 grams - (.1 tsp)
Epsom Salt - 4 grams (.9 tsp)
Fermentation Notes:
Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch.
Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours.
1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil.
2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins.
3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066.
Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out...
4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching.
Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook.
5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in.
6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm.
7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days.
8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging.
8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete.
Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste.
Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit. |
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|
PopsCorn
|
American Light Lager
|
22 Litres |
1.038 |
1.006 |
4.17 |
16.59 |
3.18 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 29.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: co2 |
Priming Amount: 0.1 bar |
Creation
Date: 7/16/2017 9:40 PM |
Notes: Relação BU/GU - 0,27
Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Lite American Lager:
Cálcio - 50-60 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 26
Alcalinidade Residual - (-)60-0 ppm - Esperado (-)37
PH 5,31 - Esperado
Relação sulfato/cloreto - 0,7 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
2 pacotes de Fermento Saflager S-189.
Starter com 1,5L e 150g DME
Esperado:1.80M cells / mL / °P
Fermentação :
10°C por 4 dias
11°C por 2 dia
12°C por 2 dia
Descer 3°C por dia até 0°C manter por 4 semanas. |
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Infamous TooferaB Reality Czech - DIY BrewHouse
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.049 |
1.007 |
5.5 |
37.18 |
3.85 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2017 9:02 PM |
| Notes: |
|
|
First Crack (Pseudo Lager)
|
Czech Amber Lager
|
1 Gallons |
1.055 |
1.013 |
5.57 |
53.54 |
4.1 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2017 2:05 AM |
| Notes: |
|
|
Double Ipa (mosaic Citra Galaxy)
|
Double IPA
|
2.75 Gallons |
1.083 |
1.021 |
8.09 |
180.29 |
5.3 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2017 7:14 PM |
| Notes: |
|
|
Saison 2.0
|
Saison
|
1 Gallons |
1.081 |
1.019 |
8.23 |
46.83 |
4.19 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2016 4:39 PM |
| Notes: |
|
|
Fire In The Hole
|
American IPA
|
5.5 Gallons |
1.068 |
1.012 |
7.3 |
54.27 |
15.36 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 56 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2018 7:20 PM |
| Notes: Finished third place in the Strong American Ale category at the 2018 Ohio State Fair Homebrew competition. Will add more aroma hops next time. |
|
|
Starter Wort
|
American Light Lager
|
20 Litres |
1.034 |
1.008 |
3.33 |
0 |
2.61 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2015 2:01 AM |
| Notes: |
|
|
American Pale Ale V1.0
|
American Pale Ale
|
10 Litres |
1.052 |
1.01 |
5.63 |
48.98 |
5.73 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 16.34 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 52.1 g |
Creation
Date: 8/21/2012 2:30 PM |
| Notes: |
|
|
|
|