|
Old West Stout
|
Oatmeal Stout
|
4 Gallons |
1.058 |
1.02 |
4.89 |
35.29 |
30.26 °L
|
1.2K |
0 |
|
|
Author:
|
|
tedferris@hotmail.com
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Molasses |
Priming Amount: 1 cup |
Creation
Date: 5/9/2015 7:06 PM |
Notes: While getting strike water to temp, place oats on baking sheet and sprinkle brown sugar over top. Toast oats in 300 degree oven for 30 minutes, or until they start to smell like oatmeal cookies. Add to grain bag with other malts and begin.
Make the Ice cold brew chicory coffee 3-4 days into fermentation: get a water bottle or mason jar with ounces markings. Put in enough ice to hit the 20oz mark. Add 75g or 3/4 cup of chicory coffee grounds (cafe du Monde is ideal) on top of ice. Add in enough filtered water to hit the 16oz mark. Put lid on, shake it up, and set in the fridge. Shake it up every time you think about it or happen to open the fridge. A couple times a day is fine. It will be ready in 12-24 hours, but the flavor is best after 3 days. Filter out grounds before adding to bottling bucket.
This is a thick, slick, chewy, roasty, toasty, smoky coffee stout. Mashing high brings a nice sweetness to balance the smoke and roast. Molasses in the boil and priming with it brings it all together, and the end result makes you think of a group of cowboys enjoying a beer around the campfire. |
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Humlerest
|
No Profile Selected |
25 Litres |
1.061 |
1.015 |
5.99 |
53.5 |
3.7 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2018 5:19 PM |
| Notes: |
|
|
Fiji Fun
|
Bohemian Pilsener
|
21 Litres |
1.052 |
1.011 |
5.38 |
19.71 |
5.13 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2015 5:56 AM |
| Notes: |
|
|
Esb
|
Strong Bitter
|
6 Gallons |
1.057 |
1.013 |
5.71 |
40.31 |
10.7 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
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: 9/2/2016 1:34 AM |
Notes: looking for a base for a bourbon beer. kinda want a little bready profile for the whiskey to knock around, hence the victory.
2/19
For my personal taste I have too much caramel in this. The hops pull it through quite nice but the victory should be bumped up a bit. It's kinda like a newcastle but not as nutty/bready. I'm thinking upping the victory and replacing 120 with 80 or 60.
20 hrs at 30 psi does the trick for carbonation. Not a cask ale but nota lager either. accd to my calcs it should be around 2.0 vol. |
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Vienna Sausage V2
|
Vienna Lager
|
3.25 Gallons |
1.053 |
1.014 |
5.13 |
24.23 |
10.12 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 4.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 14.53 psi |
Creation
Date: 8/25/2020 4:23 PM |
| Notes: |
|
|
Keller Kolsch
|
Kölsch
|
5.5 Gallons |
1.048 |
1.011 |
4.86 |
38.65 |
4.11 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2015 3:47 PM |
Notes: Pitch a 3L starter from stir plate.
Pitch at, and set fermentation chamber to, 13.3C.
After two days, bump up to 15C.
After three more days, bump up to 20C.
After 10-14 days total, replace airlock with foil+elastic (to eliminate suck-back of liquid), crash to 3-4C for 2+ weeks. Replace airlock when down to lagering temp.
Note: could also use something in airlock that won't contaminate the beer if it gets sucked back in during the cold crash (vodka). |
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Imperial Stout
|
Foreign Extra Stout
|
5.5 Gallons |
1.072 |
1.016 |
7.44 |
56.39 |
39.86 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 58 |
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: 10/19/2016 3:34 AM |
| Notes: Mine fermented down to 1.010 and had a 8.3%ABV |
|
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Wood Elf Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.059 |
1.015 |
5.81 |
17.12 |
6.32 °L
|
1.2K |
1 |
|
|
|
| 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: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 17.67 psi |
Creation
Date: 6/5/2016 11:19 PM |
| Notes: |
|
|
Pilsner(BIAB)
|
Classic American Pilsner
|
5.25 Gallons |
1.054 |
1.016 |
4.99 |
32.55 |
3.71 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 4/27/2016 1:34 AM |
| Notes: |
|
|
Aegir IPA Clone
|
American IPA
|
23 Litres |
1.066 |
1.017 |
6.4 |
50.29 |
7.76 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
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: 9/21/2015 8:35 PM |
| Notes: |
|
|
SUB Ankerpils
|
California Common Beer
|
23 Litres |
1.054 |
1.017 |
4.87 |
33.61 |
10.36 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15.5 ° C |
Priming Method: CO2 (forced) |
Priming Amount: 0.9bar@6C |
Creation
Date: 8/18/2015 10:23 AM |
Notes: Gjæring:
15C - 10 dager
18C - 4 dager
Innspirasjon:
http://www.homebrewtalk.com/showthread.php?t=141076 |
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|
Hallertau Lite
|
Specialty Beer
|
5.5 Gallons |
1.035 |
1.006 |
3.86 |
11.06 |
3.33 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 8/11/2015 6:38 PM |
| Notes: |
|
|
Kölsch
|
Kölsch
|
6.5 Gallons |
1.048 |
1.011 |
4.89 |
24.68 |
3.09 °L
|
1.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 1:04 PM |
Notes: (5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P)
FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%
Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete.
Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer.
Add the bittering hops with 60 minutes remaining in the boil.
Add Irish moss or other kettle finings with 15 minutes left in the boil.
Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Use 2.5 liquid yeast packages or make a starter with fewer packages.
Ferment at 60 °F (16 °C).
Lager for at least four weeks before bottling or serving.
When finished, carbonate the beer to approximately 2.5 volumes.
Serve at 50 °F (10 °C).
BYO, May/June 2009
https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile |
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52 - Malt Teaser Amber IPA - 28-05-16
|
American IPA
|
20.7 Litres |
1.061 |
1.012 |
6.47 |
44.4 |
9.81 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2016 10:17 AM |
| Notes: |
|
|
Private Rye
|
American Brown Ale
|
5.5 Gallons |
1.055 |
1.009 |
5.96 |
34.24 |
19.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 2:07 AM |
| Notes: |
|
|
The Nightcap V1.5
|
American Porter
|
6 Gallons |
1.061 |
1.011 |
6.51 |
35.6 |
33.01 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 8/21/2016 11:47 PM |
| Notes: Soak Chips in bourbon for one day prior to kill all wild yeast, use a muslin bag to ensure your spout doesn't get blocked, and taste daily to determine desired flavor. |
|
|
Johanssons Finöl.
|
American Pale Ale
|
15 Litres |
1.057 |
1.013 |
5.86 |
27.23 |
11.12 °L
|
1.2K |
0 |
|
|
Author:
|
|
drinkability
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
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: 8/30/2015 5:22 PM |
| Notes: |
|
|
Honey Bee Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.052 |
1.011 |
5.44 |
23.85 |
5.49 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 6/29/2018 11:09 AM |
| Notes: |
|
|
MURICA
|
American Lager
|
24 Litres |
11.378 |
2.345 |
4.8 |
16.54 |
2.93 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 10.5 |
Efficiency: 70 |
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: 7/20/2018 8:12 PM |
Notes: - SMaSH American Lager (Corn optional)
- American pale malt and Sterling hops
- American Lager yeast (or sub W34/70) |
|
|
Saison: Double Batch With Rye
|
Saison
|
12 Gallons |
1.051 |
1.006 |
5.95 |
35.85 |
3.52 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 20 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2017 12:22 PM |
Notes: Strike water treatment: 9mL acid, 6g gypsum, 3g CaCl2
TOTAL WATER NEEDED 13.78 Gallons
STRIKE WATER TEMP 156 Fahrenheit
TOTAL MASH VOLUME 15.42 Gallons
PREBOIL WORT 12.75 Gallons
POSTBOIL WORT 12.00 Gallons
INTO FERMENTER 12.00 Gallons |
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