|
Dog's Tail
|
California Common Beer
|
21 Litres |
1.051 |
1.014 |
4.86 |
44.07 |
6.06 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2013 2:43 PM |
| Notes: |
|
|
Saison
|
Saison
|
5 Gallons |
1.049 |
1.01 |
5.09 |
28.35 |
6.63 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 4:10 AM |
| Notes: |
|
|
Coffee And Cigarettes
|
Robust Porter
|
7 Gallons |
1.076 |
1.018 |
7.66 |
36.3 |
35.19 °L
|
1.3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 9.14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 68 |
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: 1/20/2022 4:38 PM |
| Notes: At FG, ad 7oz of whole coffee beans. I'm using Revel Coffee's Blend for beans, since it's my typical medium-light roast I drink at home and have plenty of beans on hand. |
|
|
Blind Pig IPA (All Grain BIAB) 122615
|
Imperial IPA
|
10 Gallons |
1.075 |
1.015 |
7.91 |
129.96 |
6.81 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 8oz |
Creation
Date: 4/12/2015 7:04 PM |
| Notes: BIAB w. passive air cooling. Depending on final boil volume, may or may not add ice. |
|
|
Smash Bitter
|
Special/Best/Premium Bitter
|
25 Litres |
1.041 |
1.012 |
3.84 |
27.03 |
5.25 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 5/10/2015 11:45 AM |
| Notes: |
|
|
Hoptimus Prime
|
Belgian Specialty Ale
|
5.5 Gallons |
1.084 |
1.018 |
8.61 |
65.37 |
14.98 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2015 2:40 AM |
| Notes: |
|
|
Yakima Scarlet
|
Specialty IPA: Red IPA
|
5 Litres |
1.066 |
1.016 |
6.54 |
148.4 |
15.87 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 69 |
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: 1/10/2016 8:40 PM |
Notes: Replaced SpecB with SpecW
Ommitted Pale Crystal
Replaced Centennial with Simcoe
Brewed 12/3/16
Bottled 3/4/16
|
|
|
Bourbon Chocolate Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.07 |
1.018 |
6.75 |
29.71 |
40.77 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/25/2019 4:57 PM |
Notes: 4 oz cacao nibs in secondary
1 vanilla bean in secondary
Sanitize the nibs and bean in 4oz of bourbon, and then dump it all (including the bourbon) in. You'll thank me later! |
|
|
The Great PNW - IPA
|
American IPA
|
6.5 Gallons |
1.059 |
1.013 |
6.14 |
65.17 |
7.59 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 4/24/2017 7:38 PM |
Notes: This recipe is designed as an ode to my growing up in Oregon and Washington. All hop selections are based on names synonymous with the Pacific Northwest. Flavor profile is intended to be a little piny accompanied by significant citrus notes.
5.5 gal will go into a fermenter and go through dry hopping. A separate 1 gal batch will be fermented (Safale 05_ and no dry hopping will be added. Side by side comparisons to be done after conditioning is complete. |
|
|
Chocolate Porter
|
English Porter
|
5.5 Gallons |
1.051 |
1.014 |
4.85 |
27.21 |
33.07 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64.4 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/30/2020 7:38 PM |
| Notes: |
|
|
Caroline's Kabocha Aka Pete's Pumpkin
|
Holiday/Winter Special Spiced Beer
|
1 Gallons |
1.062 |
1.015 |
6.23 |
28.96 |
9.92 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 1.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 9/24/2016 10:32 PM |
| Notes: Slow roasted a Kabocha and a Red Kuri squash at 300 degrees until soft, periodically pouring off the escaped liquid. |
|
|
Amberosia
|
American Amber Ale
|
3.8 Gallons |
1.037 |
1.009 |
3.71 |
80.57 |
14.2 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 5.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 86 |
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: 4/22/2017 4:22 PM |
| Notes: |
|
|
Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
17.2 Litres |
1.045 |
1.008 |
4.94 |
25.32 |
2.7 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2017 11:35 AM |
| Notes: |
|
|
Hepne Brygg #10
|
Traditional Bock
|
21 Litres |
1.059 |
1.015 |
5.9 |
27.26 |
20.17 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2014 10:23 AM |
| Notes: |
|
|
Strong Belgian Golden
|
Belgian Blond Ale
|
6.2 Litres |
1.064 |
0.999 |
8.51 |
24.18 |
6.33 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 90 |
Boil Gravity: 1.099 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2017 5:44 AM |
Notes: This was a roller coaster ride! Wort boiled with 4 litres of water, plus a litre of Sparge runnings. Cooled down to below 79 C with cooled water and cooled in a bath for 30 minutes. Liquored back with 2 Litres of bottled water from the fridge to OG 1.064. Yeast pitched at 18C. Kept at 18C for three days then allowed to free rise. Ambient temps were up-to 30C over a five day period. Put back in the 18C cooler as I was scared of fusel production at these temps. One more week at 18C. Half way through the week gravity reading revealed 1.000! Crazy! Supposedly 99% attenuation! At bottling at the end of 2 weeks since pitching FG was 1.000. No change, so 8.43% alcohol.
1 week after bottling tasting revealed a creamy head with silky mouthfeel. Due to oats, I guess. No fusel taste but great citrusy ethers. Really can't tell that it was fermenting at 30C for a while! Very tasty and clean. Not clear, but that is due to the oats.
Successful and will get better with age, if I can avoid drinking all of my tiny batch... |
|
|
Vienna Mosaic SMaSH
|
American IPA
|
5.5 Gallons |
1.057 |
1.01 |
6.21 |
69.45 |
6.97 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2016 2:01 PM |
| Notes: |
|
|
LOW GRAVITY
|
Mild
|
22 Litres |
1.035 |
1.009 |
3.44 |
15.54 |
20.64 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2015 9:39 AM |
| Notes: |
|
|
Atlantic Way IPA
|
American IPA
|
8 Litres |
1.078 |
1.023 |
7.17 |
43.92 |
12.56 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2015 6:00 AM |
| Notes: |
|
|
SchuBrew Octoberfest II
|
Märzen
|
5.5 Gallons |
1.064 |
1.018 |
5.96 |
23.57 |
11.1 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 5:52 PM |
| Notes: |
|
|
Tropical Haze
|
Specialty IPA: New England IPA
|
5 Gallons |
1.057 |
1.013 |
5.83 |
59.75 |
5.59 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2018 8:31 PM |
Notes: Boil 60min, do not add finings.
At flameout, wait until wort cools to 180F, set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67F, decant starter, pitch and aerate. Over the course of the two week fermentation, ramp the temperature up to 73F.
On approximately day five of fermentation, when attenuation has reached about 80%, add the first dry hop addition. Five days later, remove the first dry hop addition and add the second addition and dry fop for five more days.
Carbonate to 2.5 volumes of CO2.
Cheers! |
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