Blackberry IPA
|
American IPA
|
18.5 Litres |
1.056 |
1.01 |
6.06 |
51.94 |
4.7 °L
|
1.3K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2021 11:53 PM |
Notes: |
|
Watney's Cream Stout
|
Sweet Stout
|
5.25 Gallons |
1.055 |
1.019 |
4.86 |
20.07 |
35.43 °L
|
1.3K |
0 |
|
|
Boil
Size: 5.96 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 2/10/2019 7:10 PM |
Notes: |
|
Sour V2
|
Gueuze
|
5.5 Gallons |
1.054 |
1.014 |
5.27 |
15.05 |
3.52 °L
|
1.3K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 4:00 PM |
Notes: |
|
Hop Thief Clone
|
American IPA
|
21 Litres |
1.05 |
1.014 |
4.79 |
71.03 |
17.29 °L
|
1.3K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 1:59 AM |
Notes: |
|
Rye On Rye Clone
|
English Barleywine
|
5.25 Gallons |
1.108 |
1.028 |
11.88 |
37.55 |
21.66 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.15 Gallons |
Boil Time: 70 |
Boil Gravity: 1.067 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 61 ° F |
Priming Method: forced |
Priming Amount: N/A |
Creation
Date: 7/23/2018 10:16 PM |
Notes: |
|
7 Sorts Of Xmas - Chocolate Raspberry
|
Old Ale
|
25 Litres |
1.072 |
1.017 |
7.29 |
47.31 |
20.04 °L
|
1.3K |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2016 7:37 PM |
Notes: 1 vanilla bean
20g crushed raspberries
40g roasted cacao nibs
Add ingredients to a cup of rum of your choice (i.e. Havana club). Make sure the rum covers the ingredients and Let it soak for 5-7 days.
When ready, use a colander or something similar to pour the rum into the fermentor (secondary or late in the process, just before bottling). Stir the rum in, little by little, tasting as you go. Stop when you feel it is enough tasteful.
Store in bottle for 3 months before drinking. |
|
SchuBrew Fall IPA 2017
|
American IPA
|
5.5 Gallons |
14.654 |
3.925 |
5.81 |
90.74 |
6.79 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.9 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2017 8:10 PM |
Notes: |
|
Chimney Ballroom
|
Other Smoked Beer
|
25.5 Litres |
1.066 |
1.014 |
6.81 |
45.41 |
46.07 °L
|
1.3K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 12:36 AM |
Notes: http://byo.com/grains/item/3011-alaskan-smoked-porter-clone
Grains Used:
Gladfield MANUKA SMOKED MALT
Gladfield MUNICH
Gladfield Dark Chocolate Malt
Thomas Fawcett Black Patent
Also note, age of hops:
Fuggles - about 1 year but vacuum packed in fridge
Columbus - about 4 months |
|
Violet Brewregarde
|
American Stout
|
5.5 Gallons |
1.065 |
1.017 |
6.26 |
16.93 |
39.99 °L
|
1.3K |
1 |
|
|
Boil
Size: 8.5 Gallons |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2015 1:17 PM |
Notes: This my take on the Madtree Rubus Cacao Recipe but instead of using Raspberry, I have substituted Blueberry puree. The name is inspired from Violet Beauregarde from Charlie and the Chocolate Factory.
Malt bill increased by 25 percent to accommodate decreased efficiency from BIAM |
|
Modern Oktoberfest
|
Oktoberfest/Märzen
|
24.6 Litres |
1.055 |
1.013 |
5.55 |
21.98 |
4.9 °L
|
1.3K |
0 |
|
Author:
|
|
Sean Sutherland
|
|
Boil
Size: 32.2 Litres |
Boil Time: 80 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 6/28/2015 11:11 PM |
Notes: |
|
Session Saison
|
Saison
|
8 Gallons |
1.045 |
1.008 |
4.84 |
38.06 |
5.7 °L
|
1.3K |
2 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2015 5:22 PM |
Notes: Add honey last 5 min of boil. |
|
Malt-lust-lager
|
Czech Amber Lager
|
21 Litres |
1.054 |
1.01 |
5.75 |
28.65 |
14.61 °L
|
1.3K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Force carbonation |
Priming Amount: N/A |
Creation
Date: 2/4/2018 2:01 AM |
Notes: |
|
#0027 Hoegaarden Witbier Clone
|
Witbier
|
5 Gallons |
1.042 |
1.024 |
2.32 |
16.8 |
3.97 °L
|
1.3K |
0 |
|
Author:
|
|
SirMontalbon
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2017 9:27 PM |
Notes: July 15, 2017
Brew day. OG was low, expected 1.054, got 1.042. Also had to add .5gal water to make 5gal into the fermenter. Otherwise, all went well.
July 29th, 2017
Kegged at 25psi. FG = 1.024, ABV = 3%
|
|
Vestre Target SMASH
|
American IPA
|
20 Litres |
1.053 |
1.01 |
5.76 |
68.19 |
3.98 °L
|
1.3K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 4:27 PM |
Notes: Gjæres på 19 grader i 4 dager, deretter 20 grader i 10 dager. |
|
Blocks Of Light
|
Specialty IPA: New England IPA
|
6 Gallons |
1.072 |
1.019 |
6.85 |
54.55 |
4.87 °L
|
1.3K |
1 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2018 8:47 PM |
Notes: Mash rest for 45 minutes at 154°F (68°C), then vorlauf for 15 minutes. Boil for 90 minutes following the hops schedule, then whirlpool at 190°F (88°C) for 15 minutes and let rest for 30 minutes before running off. After the boil, chill to 70°F (21°C) and aerate your wort before pitching yeast. Ferment at 70°F (21°C) and add dry-hop additions following the hops schedule.
https://beerandbrewing.com/outer-range-blocks-of-light-ipa-recipe/
BURTON ON TRENT WATER |
|
Cronenberg IPA
|
American IPA
|
5 Gallons |
1.06 |
1.011 |
6.49 |
76.16 |
8.03 °L
|
1.3K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 10/2/2016 3:12 PM |
Notes: |
|
Mark's Saison
|
Saison
|
21 Litres |
1.052 |
1.012 |
5.36 |
26.66 |
6.05 °L
|
1.3K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2013 1:44 AM |
Notes: Great success can be found with this yeast using the proper pitch rate, pure oxygen, and holding the temperature near 20C for the first 2-3 days. The key to getting full attenuation is adding simple sugar (300g) at this point and raising the temperature about 1C every 12 hours until you get to about 26C, and holding there until FG, which should be < 1.006 in approximately 7-10 days. |
|
Black Ballerina
|
Specialty IPA: Black IPA
|
23 Litres |
1.073 |
1.014 |
7.67 |
88.2 |
32.21 °L
|
1.3K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2015 10:53 AM |
Notes: |
|
Toasty Fruit
|
American IPA
|
1 Gallons |
1.065 |
1.004 |
8.02 |
206.23 |
21.03 °L
|
1.3K |
1 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2014 3:00 AM |
Notes: I got some kettle caramelization so it turned out quite dark. Gravity was spot on, though. |
|
Spånga Crystal Malt IPA
|
American IPA
|
21 Litres |
1.066 |
1.018 |
6.31 |
99.46 |
3.74 °L
|
1.3K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2014 11:55 AM |
Notes: + 100 gram maltdextrocid |
|
|
|