|
Red Tide
|
American Barleywine
|
2.5 Gallons |
1.11 |
1.031 |
10.3 |
87.05 |
21.77 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2014 4:31 PM |
| Notes: |
|
|
Fossane Bryggeri - Blondell
|
Blonde Ale
|
50 Litres |
1.053 |
1.012 |
5.41 |
25.91 |
4.88 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 69 |
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: 4/8/2015 7:22 AM |
Notes: 3 x 5l rinse water.
|
|
|
Lemon^2 Saison
|
Saison
|
5.5 Gallons |
1.081 |
1.016 |
8.55 |
25.48 |
4.19 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2014 12:05 AM |
| Notes: Trying to use a friends lemon Thyme along with lemon zest to create a refreshing, peppery saison. |
|
|
German Pilsner
|
German Pils
|
3.5 Gallons |
1.047 |
1.008 |
5.05 |
35.41 |
3.68 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2017 3:06 PM |
| Notes: Ferment at 50°, keg day 13 and lager 5 weeks at 34°. |
|
|
Yellow Haze (NEIPA #2)
|
English IPA
|
17 Litres |
1.075 |
1.017 |
7.6 |
113.31 |
7.73 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 50 |
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: 1/20/2017 6:53 AM |
| Notes: |
|
|
Kveik Schwarzbier
|
Munich Dunkel
|
18 Litres |
1.046 |
1.009 |
4.9 |
5.14 |
29.38 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2021 6:01 AM |
Notes: Midnight wheat added with 20 mins to go in mash.
Hit 1.047 OG
2 tablespoons Kveik Voss slurry @ 38C |
|
|
Jerk It Hard
|
Spice, Herb, or Vegetable Beer
|
4 Gallons |
1.055 |
1.014 |
5.41 |
31.97 |
18.47 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2015 5:12 PM |
| Notes: 1st place for spiced beer in the Best of Boston homebrew competition (2015). Screen clipping in the photos. |
|
|
Almond Joy's Got Nutz
|
Oatmeal Stout
|
3.8 Gallons |
1.057 |
1.014 |
5.7 |
30.54 |
39.25 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 8:39 PM |
Notes: toasting coconut flakes: 325 F for 20-25 min
http://www.homebrewtalk.com/showthread.php?t=245701
24 oz for 5.5 gallon batch, added to secondary. USE A BAG.
almonds: add amaretto to the secondary
chocolate: make a tea with baker's chocolate and amaretto
|
|
|
Oud Bruin
|
Flanders Brown Ale/Oud Bruin
|
13 Gallons |
1.051 |
1.005 |
5.97 |
0 |
14.93 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
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: 2/11/2016 3:31 PM |
| Notes: Knock out to 86F, pitch WLP672 or W5335, sit for 3 days, pitch W3711 and 1 cup oak chips |
|
|
Yazoo Sue Clone
|
Imperial Stout
|
3 Gallons |
1.082 |
1.024 |
7.67 |
78.83 |
39.36 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2017 4:29 AM |
Notes: Brew day: 7/19/17
Mash:
Goal temp 152
Pre Mash Water: 164
Actual Mash Temp: 147
Pre boil gravity: 1.057
Pre boil vol: 4gal
post boil garvity: 1.082
Yeast:
Target pitch rate: 1.25
Mfg. Date: 7/5/17 (11 days old)
Cells available: 92 Bil
Target Cells: 322 Bil
Starter 1:
Starter 2:
Bottling (8/12/17):
Vol: 2.5?
Priming sugar: 1.6 oz
Co2 vol goal: 2.0
Actual final gravity: 1.016
ABV: 8.66% |
|
|
Brujos Hazy Boi
|
English IPA
|
6.5 Gallons |
1.08 |
1.025 |
7.14 |
38.37 |
5.42 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 9.13 Gallons |
Boil Time: 30 |
Boil Gravity: 1.068 |
Efficiency: 65 |
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: 3/29/2024 4:57 PM |
| Notes: |
|
|
Red's Rye IPA Clone
|
American IPA
|
5.5 Gallons |
1.061 |
1.012 |
6.53 |
61.68 |
11.74 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 10/21/2020 2:35 PM |
| Notes: |
|
|
Vanilla Porter
|
English Porter
|
33 Litres |
1.042 |
1.006 |
4.62 |
34.65 |
26.59 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 69 |
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: 10/17/2016 8:41 PM |
Notes: Hops in 5-10 mins before full boil. . (IBU24.93 as First Wort)
(IBU34.65 as Boil)
OG 1.042
FG 1.006 Attenuation adjusted to 84%
1.9CO2 |
|
|
Kjeller 5 Juleale 2016 25 Liter - Redusert Maltmengde
|
Foreign Extra Stout
|
25 Litres |
1.074 |
1.021 |
6.97 |
65.42 |
46.58 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 65 |
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: 7/20/2016 12:16 PM |
| Notes: |
|
|
Wise Jelly Donut
|
Berliner Weisse
|
10 Litres |
1.033 |
1.008 |
3.33 |
7.89 |
2.93 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.012 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 2:25 AM |
| Notes: |
|
|
Turmoil Cascadian Dark Ale Clone
|
Specialty Beer
|
23 Litres |
1.063 |
1.011 |
6.73 |
58.25 |
31.4 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
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: 8/1/2015 6:50 AM |
| Notes: |
|
|
Porter
|
Brown Porter
|
5.5 Gallons |
1.055 |
1.012 |
5.68 |
22.23 |
25.75 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
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: 5/30/2015 8:56 PM |
| Notes: |
|
|
Kamikaze Gecko Black IPA (KG)
|
Specialty IPA: Black IPA
|
21 Litres |
1.059 |
1.014 |
5.95 |
105.12 |
34.54 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 31.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 59 |
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: 1/26/2017 4:49 AM |
Notes: Named after the gecko that died in the cooling wort of a batch.
Mark 3
- Upped Ale malt to 6kg from 5.9kg
- Cut Dark Choc from 0.4kg to 0.2 and added 0.2kg of Light Choc.
- Switched from Mangroves M44 to Wyeast 1056
- Dropped boil time to 60min from 90min
- Motueka dry hop dropped to 20 from 50g.
- Added 50g of Waiemea for dry hop
11/2/18 - SG: 1013. Looks cloudy brown not black, tastes quite fruity, Dry hopped in stainless hop sleeve.
18/2/18 - Kegged and carbed (after 48hr cold crash to 0.5C), doesn't looks brown and not black?
28/2/18 - Pours dark cloudy brown, tastes great, still has the slight roasted flavours save plenty of hops but just not the colour.
Mark 2
Gecko died in batch and had to re-boil wort. Turned out great, smashed a whole keg on the house boat.
Mark1
- Gladfield American Ale Malt, Dark Chocolate Malt & Rye Malt used.
- Dark Choc Malt added late (15 min left) in mash to minimise astringent flavours.
- Strike Temp. 67.5C,
- 22L, lost 12L from strike volume (34L), hot day.
- M44 (x2) yeast used instead of US-05
- D-rest at 22C near end of ferm.
12/2/17
- Dry hopped at 20C for 5 days
17/2/17
- FG: 1012, Cold crashed to 0.5C for 7 days.
24/2/17
- Kegged
10/3/17
- Tasted from a bottle, slightly sweet with a delicious roasted coffee flavour and a smooth body, loved it. |
|
|
Slowhand Stout
|
Imperial Stout
|
30 Litres |
1.104 |
1.013 |
11.91 |
63.72 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 90 |
Boil Gravity: 1.087 |
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: 2/1/2017 8:12 PM |
Notes: 1 vanilla bean 10 min boil
Fermentation: 2 weeks primary, 2 weeks secondary.
1 vanilla bean 3 days in rum - 7 days secondary
10g Oak chips 3 days in rum - 7 days secondary
50g Cacao nibs 3 days in rum - 7 days secondary
50g Coffee beans coarsely ground 3 days in rum - 7 days secondary
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 some days.
When ready, pour into secondary fermentor. |
|
|
Summertime Amber
|
American Amber Ale
|
4.5 Gallons |
1.045 |
1.01 |
4.66 |
19.65 |
16 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.1 Gallons |
Boil Time: 45 |
Boil Gravity: 1.033 |
Efficiency: 55 |
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: 6/5/2019 8:44 PM |
| Notes: |
|
|
|
|