|
Red Saddle Wheat Ale
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.051 |
1.013 |
5.04 |
29.79 |
5.58 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 3:04 AM |
| Notes: |
|
|
Coffe Red Ale
|
American Amber Ale
|
30 Litres |
1.051 |
1.01 |
5.42 |
17.51 |
9.61 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 3/7/2016 10:11 AM |
Notes: Mix salts in water
Heat 20 liters to 70 degress (verify number with notes at home) for mash
reserve 20 liters for lautering and additions during boil.
Measure temperature after grains have been added.
Add cold/hot water to adjust. Put kettle in duvet.
Remove grains from kettle. start heating the kettle while lautering.
Add lauter water to kettle
when boil starts, add 60 min hops
at 15 minutes, add cooling equipment, yeast nutrition, clearing agent.
at 10 minutes add hops
at 0 minutes start cooling while whirlpooling
at 25 ish degress stop cooling.
remove cooling equipment, remove hops, whirlpool and rest for 30-60 minutes.
tap in to fermentation vessel, add rehydrated packets of yeast. oxygenate. clean up, profit. |
|
|
SchuBrew Gin And Juice Radler - Nano
|
American Light Lager
|
5.5 Gallons |
9.8 |
2.31 |
3.96 |
29.28 |
3.42 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 7.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2018 7:39 PM |
| Notes: blend with grapefruit soda at kegging |
|
|
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: |
|
|
Wheat & Rye Porter
|
Robust Porter
|
6 Gallons |
1.064 |
1.014 |
6.6 |
20.66 |
25.02 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: your choice |
Priming Amount: N/A |
Creation
Date: 11/13/2016 9:38 PM |
| Notes: I did not use Belgian chocolate malt instead, the coffee malt used was not listed on the fermentables section. It was made by LD Carlson Co. It was called Blackswaen Coffee Malt a product of the Netherlands. It's lovibond rating was 220. Someone from this website needs to update the list of fermentables. The honey listed was added to the secondary. |
|
|
Mean-ish APA
|
American Pale Ale
|
3.35 Gallons |
1.057 |
1.014 |
5.63 |
41.5 |
5.11 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.95 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 10.74 psi |
Creation
Date: 3/20/2022 9:59 PM |
Notes: Based off of Matthew Herrold's Meanbrews APA (see his YouTube channel for recipe), adjusting for my malts and hops on hand. Biggest changes are subbing all MO for his combo of 2-Row and Munich as base malts, and for hops subbing Centennial for Cascade, and NZH-107 instead of Citra (both are similar).
Ferment at 66º until about 5 pts from FG, then raise to 70º and add dry hops. Remove after 2 days. |
|
|
Gator Eye Oatmeal Chocolate Stout
|
American Stout
|
3.5 Gallons |
1.054 |
1.015 |
5.06 |
34.59 |
29.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 6/15/2014 4:02 PM |
| Notes: |
|
|
Peach & Nectarine Ale - Dai Kide
|
Fruit Beer
|
13 Litres |
1.047 |
1.014 |
4.31 |
14.6 |
4.23 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 40 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: sucrose |
Priming Amount: 66.2 g |
Creation
Date: 7/27/2021 9:57 AM |
| Notes: |
|
|
NEIPA #03 - Confusion (Sorachi Ace/Idaho 7)
|
Specialty IPA: New England IPA
|
2 Gallons |
1.064 |
1.014 |
6.59 |
46.32 |
6.42 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2019 8:01 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! |
|
|
T.E.A.M. GYM IPA (single Hop Aurora) No.1
|
American IPA
|
25 Litres |
1.054 |
1.009 |
5.9 |
55.22 |
7.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
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: 1/31/2018 2:33 PM |
| Notes: slurry US-05 od Ekuanota |
|
|
Wha' Hoppen 2
|
American IPA
|
5.5 Gallons |
1.042 |
1.01 |
4.19 |
81.79 |
6.95 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2017 4:12 PM |
| Notes: Session IPA |
|
|
Great White Stout V3
|
Sweet Stout
|
5.5 Gallons |
1.073 |
1.014 |
7.73 |
20.07 |
11.99 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 68 |
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: 7/6/2017 4:55 PM |
Notes: Add 1 pound of lactose to boil.
Add cocoa nibs and coffee in secondary. |
|
|
Milkshake IPA
|
Specialty IPA: White IPA
|
2.5 Gallons |
1.059 |
1.014 |
5.9 |
57.2 |
5.24 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 3.5 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2017 3:43 PM |
| Notes: |
|
|
SMaSH Southern Cross Maris Otter IIPA
|
American IPA
|
5.8 Litres |
1.083 |
1.019 |
8.43 |
129.8 |
5.77 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 77 |
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: 11/3/2016 11:42 AM |
| Notes: |
|
|
Stalingrad
|
Russian Imperial Stout
|
22 Litres |
1.097 |
1.02 |
10.13 |
76.86 |
31.25 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2015 10:43 AM |
| Notes: |
|
|
SUB Decopils
|
German Pilsner (Pils)
|
14 Litres |
1.05 |
1.011 |
5.11 |
21.96 |
3.13 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 9 ° C |
Priming Method: Natrual |
Priming Amount: sugar |
Creation
Date: 6/17/2015 12:00 PM |
Notes: Sjekk vannmengder og juster.
Gjæring:
21 dager på 8-10g. Etter 10 dager, hev temp til 16-18g i 2 dager. Og så tilbake til 8-10g igjen etter det.
rehydration instructions for SafLager W-34/70
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition |
|
|
Munich Helles
|
Munich Helles
|
5.5 Gallons |
1.048 |
1.011 |
4.86 |
16.89 |
4.45 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2016 3:15 PM |
| Notes: |
|
|
Sterling Pilsner
|
Czech Premium Pale Lager
|
5.3 Gallons |
1.055 |
1.014 |
5.42 |
48.48 |
3.58 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 11:52 PM |
Notes: Yeast from Steamy Bohemian
Brew 5/3
Keg 5/23 |
|
|
Full Aroma Hops
|
American Pale Ale
|
15 Litres |
13.388 |
3.608 |
5.26 |
34 |
3.87 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 13.4 |
Efficiency: 57 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 25 ° C |
Priming Method: Cukier |
Priming Amount: 9 |
Creation
Date: 4/1/2016 9:33 PM |
| Notes: http://www.wiki.piwo.org/Full_Aroma_Hops_,_Carlberg |
|
|
|
|