|
Pivo Pils
|
German Pils
|
6 Gallons |
1.048 |
1.013 |
4.66 |
35.98 |
2.82 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.9 Gallons |
Boil Time: 45 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 9:55 PM |
| Notes: |
|
|
Dishwater Blonde
|
Blonde Ale
|
5 Gallons |
1.049 |
1.011 |
5.04 |
19.56 |
4.34 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 1/29/2018 4:00 PM |
| Notes: |
|
|
Ekuanot BLONDE Ale
|
Blonde Ale
|
25 Litres |
1.044 |
1.008 |
4.7 |
27.47 |
4.31 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 12/29/2017 1:04 PM |
| Notes: 2 vrečki kvasa oz. starter |
|
|
Mild
|
Dark Mild
|
25 Litres |
1.04 |
1.013 |
3.57 |
24 |
16.39 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 66 |
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: 3/14/2017 2:49 PM |
| Notes: |
|
|
4th Of July Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.048 |
1.01 |
5.02 |
19.14 |
4.2 °L
|
1.2K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2016 11:50 PM |
| Notes: |
|
|
Kjeller 5 Stout Stout Sto Ut 25 L
|
Foreign Extra Stout
|
25 Litres |
1.065 |
1.017 |
6.37 |
38.71 |
42.18 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
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: 7/20/2016 1:07 PM |
| Notes: |
|
|
Gratzer
|
Other Smoked Beer
|
6.5 Litres |
1.055 |
1.014 |
5.44 |
43.12 |
3.68 °L
|
1.2K |
0 |
|
|
Author:
|
|
octopussy
|
|
| Boil
Size: 10.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2015 3:29 PM |
Notes: step mash
first wort addition
|
|
|
Dark Cloud Schwarzbier
|
International Dark Lager
|
5.5 Gallons |
1.055 |
1.009 |
6.08 |
34 |
23.19 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 27.18 psi |
Creation
Date: 12/7/2022 6:46 PM |
| Notes: |
|
|
Summer Shandy
|
American Wheat Beer
|
5.25 Gallons |
1.046 |
1.009 |
4.84 |
10.9323 |
3.76 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 2/14/2022 4:24 PM |
| Notes: |
|
|
Moose Drool Clone (10G)
|
American Brown Ale
|
10 Gallons |
1.059 |
1.018 |
5.33 |
25.45 |
22.97 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: dextrose |
Priming Amount: 9 oz |
Creation
Date: 11/27/2019 1:52 PM |
Notes: Bring up to 70 to finish fermentation
Timing of Liberty hops adjusted per CYBI interview with Jamil
|
|
|
Citra Bomber NEIPA
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.066 |
1.007 |
7.69 |
37.53 |
5.99 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/15/2019 3:15 AM |
Notes: Same as the Hop Hammer but with Citra instead of Nelson Sauvon and Motuka
First time with a full volume (8.5 gallons of water) mash with re-circulation. |
|
|
IPA No. 8
|
American IPA
|
3.2 Gallons |
1.061 |
1.015 |
6.01 |
46.97 |
6.59 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 4/1/2016 1:10 AM |
| Notes: |
|
|
D7S Roasted Brown Ale 02.12.16
|
American Brown Ale
|
5.25 Gallons |
1.059 |
1.019 |
5.21 |
21.38 |
28.31 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2016 2:40 PM |
Notes: ♦ BREW DATES: This was one of the best we have done after letting it age a bit.
Date: Brew Day • 02.12.16
Gravity End of Sparge • 1.054
Gravity End of Boil (OG) •
Date: Pitch Yeast • 02.14.16 9AM
Gravity (FG) • ______________________
Date: Keg Day • 03/25/16
Drafted Who’s House •
♦ SESSION NOTES:
♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY:
♦ RECIPE NOTES:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
F4D British Strong ▼ 01.13.17
|
English Porter
|
5.8 Gallons |
1.053 |
1.014 |
5.1 |
20.64 |
22.6 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2015 2:48 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 01.13.17
Date: Pitch Yeast • 01.16.17
Gravity (FG) • 1.029 01.31.17
Date: Keg Day • 01.30.17 3.28%
Drafted Who’s House • Dan
♦ SESSION NOTES: Screwed up the last ingredient of Special B at 32 ounces and should have been maybe 3 OZ. This cause the SRM to way over scale. This is going to be a dark beer. (140 - 155 L) Castle - The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
Article on Munich & Vienna Malts: http://byo.com/hops/item/1556-using-munich-vienna-malts-tips-from-the-pros
♦ STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One-gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
♦ RECIPE NOTES:
I like to use hybrid yeasts to make lagers, particularly WLP029 German Ale/Kolsch, despite concerns expressed by others I would never get that “crisp lager character” using such a method. Well, I used the following recipe to make a beer that took 1st place in its division in a local BJCP comp with a score of 40 points. Not one judge mentioned anything about the beer not tasting like a traditional lager. The key is pitching a big, fresh starter and keeping fermentation cooler than White Labs recommends for the first few days.
Packaging Volume: 5 gallons
Estimated OG: 1.052
Estimated SRM: 11
Estimated IBU: 23
Estimated ABV: ~5.2%
Boil Time: 90 Minutes
http://brulosophy.com/recipes/moktoberfest/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
Half Nelson AIPA
|
American IPA
|
19 Litres |
1.062 |
1.011 |
6.73 |
86.22 |
7.09 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/14/2015 5:31 AM |
| Notes: |
|
|
Citra IPA (Batch 1, Revisited)
|
American IPA
|
20 Litres |
1.06 |
1.016 |
5.7 |
94.19 |
9.35 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 11/28/2014 12:03 PM |
Notes: 1.6 liter starter på ett rør.
StrikeTemp: 73.5 grader C. |
|
|
Watermelon Wheat
|
Specialty Fruit Beer
|
5.5 Gallons |
1.05 |
1.009 |
5.4 |
28.43 |
4.12 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 68 |
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: 7/14/2016 4:54 PM |
| Notes: Sanitize the watermelon, scoop out all of inside, blend to a puree and collect 3 qts of juice to add to secondary after 7 days |
|
|
Muddy Waters
|
American Pale Ale
|
25 Litres |
1.046 |
1.014 |
4.18 |
45.55 |
6.73 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2016 7:36 PM |
| Notes: Initial mash water volume 32lt |
|
|
Gluten-free English Bitter
|
Ordinary Bitter
|
3 Gallons |
1.035 |
1.008 |
3.49 |
43.32 |
7.83 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 48 |
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: 2/15/2016 3:00 PM |
| Notes: |
|
|
Quasi-Westmalle Trippel
|
Belgian Tripel
|
5 Gallons |
1.083 |
1.012 |
9.25 |
58.14 |
4.17 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2016 4:46 PM |
Notes: Fermention temp starts at 62 degrees and warms to 72. Primary is about 7 days, followed by a 5 week cold conditioning period.
Attenuation of yeast, according to original recipe is 83%. |
|
|
|
|