Escura Trigo
|
No Profile Selected |
10 Litres |
1.054 |
1.016 |
5 |
15.8 |
18.24 °L
|
66 |
0 |
|
|
Boil
Size: 15.76 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 8/31/2024 3:20 PM |
Notes: |
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Ipa
|
No Profile Selected |
20 Litres |
1.053 |
1.013 |
5.23 |
43.83 |
5.2 °L
|
66 |
0 |
|
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Boil
Size: 26.03 Litres |
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: 9/9/2024 4:20 PM |
Notes: |
|
Awesome Recipe
|
No Profile Selected |
22 Litres |
1.047 |
1.009 |
4.93 |
27.31 |
5.78 °L
|
66 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 9/30/2024 3:17 PM |
Notes: |
|
Awesome Recipe
|
No Profile Selected |
300 Litres |
1.021 |
1.005 |
2.09 |
0 |
2.69 °L
|
66 |
0 |
|
|
Boil
Size: 320 Litres |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 82 |
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: 11/7/2024 12:59 AM |
Notes: |
|
Black IPA
|
No Profile Selected |
11 Gallons |
1.061 |
1.014 |
6.12 |
56.15 |
25.49 °L
|
66 |
0 |
|
|
Boil
Size: 13 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: 11/24/2024 4:41 PM |
Notes: |
|
Fuller's London Porter
|
English Porter
|
20.8 Litres |
1.051 |
1.009 |
5.46 |
68.09 |
28.98 °L
|
65 |
1 |
|
Author:
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Mall
|
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Boil
Size: 26.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 6/7/2025 1:56 AM |
Notes: |
|
Pumpking Spice Tropical Stout
|
Foreign Extra Stout
|
11 Litres |
1.073 |
1.02 |
6.93 |
30.44 |
40.16 °L
|
65 |
0 |
|
|
Boil
Size: 14 Litres |
Boil Time: 45 |
Boil Gravity: 1.053 |
Efficiency: 76 |
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: 9/18/2023 4:44 PM |
Notes: Nutmeg at WP - 1/4tsp for 5g
Cinnamon at WP - 1/2 tsp for 5g
Ginger at WP - 1/8 tsp for 5g
OR 1tsp pumpkin pie spice in 5g
3 vanilla beans for 6g of coffee porter. 3 shots espresso for 1 gallon
Did 100 g of lactose in boobie beer so max 200g in this one |
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Red Ale
|
Irish Red Ale
|
6 Gallons |
1.051 |
1.012 |
5.16 |
24.16 |
14.55 °L
|
65 |
0 |
|
Author:
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|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2025 11:38 PM |
Notes: |
|
Big Blimp! Barleywine
|
English Barleywine
|
3.3 Gallons |
1.103 |
1.022 |
10.58 |
57.09 |
14.93 °L
|
65 |
0 |
|
Author:
|
|
Benman
|
|
Boil
Size: 4.06 Gallons |
Boil Time: 90 |
Boil Gravity: 1.09 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 3.5oz |
Creation
Date: 4/27/2025 3:11 PM |
Notes: Mash at 150°F (66°C) for 90 minutes.
Target mash pH of 5.3. Batch.
Boil 90 minutes.
Chill 30 minutes, with 1-minute hops in the wort, to 60–62°F (16–17°C), then aerate and pitch yeast.
Ferment 21 days in primary, then dry hop for 5 days.
Keg with 3.5 oz. (99 g) of corn sugar in a simple syrup and allow carbonation to develop over 2 weeks.
Crash cool to 30°F (-1°C) and hold 2 weeks, then age until ready to serve. |
|
Grain Forward Blonde
|
Blonde Ale
|
5.25 Gallons |
1.047 |
1.012 |
4.61 |
28.18 |
5.81 °L
|
65 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2025 3:55 PM |
Notes: |
|
Hazy Pale Ale
|
American IPA
|
20 Litres |
12.721 |
2.632 |
5.4 |
62.17 |
4.83 °L
|
65 |
0 |
|
|
Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 5.9 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2025 8:13 PM |
Notes: |
|
Irish Stout
|
Irish Stout
|
2 Gallons |
1.044 |
1.011 |
4.32 |
41.84 |
35.2 °L
|
65 |
0 |
|
|
Boil
Size: 3.08 Gallons |
Boil Time: 40 |
Boil Gravity: 1.034 |
Efficiency: 65 |
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: 2/13/2025 2:00 AM |
Notes: Adapted from a Guinness clone by Brewer #387195, available at:
https://www.brewersfriend.com/homebrew/recipe/view/1421913/guinness-clone
Matches Style:
Original Gravity 1.044 1.036 - 1.044
Final Gravity 1.011 1.007 - 1.011
ABV 4.28% 4 - 4.5%
ABV alt 4.32% 4 - 4.5%
IBU Tineth 41.84 25 - 45
IBU Rager 39.33 25 - 45
SRM Morey 35.2 25 - 40
SRM Daniels 28.47 25 - 40
SRM Mosher 34.8 25 - 40
EBC Morey 69.35 49.3 - 78.8 |
|
GF Bargain Grain Bil
|
American Brown Ale
|
5.5 Gallons |
1.059 |
1.015 |
5.83 |
39.96 |
22.1 °L
|
65 |
0 |
|
|
Boil
Size: 7 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2025 1:07 AM |
Notes: |
|
4 HOPS IPA
|
American IPA
|
18 Litres |
1.072 |
1.019 |
7.05 |
66.72 |
14.1 °L
|
65 |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2025 3:44 AM |
Notes: |
|
IPA Verão
|
American IPA
|
25 Litres |
1.056 |
1.015 |
5.38 |
40.8 |
4.06 °L
|
65 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 12/4/2024 7:31 PM |
Notes: |
|
Awesome Recipe
|
Czech Pale Lager
|
27 Litres |
1.052 |
1.009 |
5.67 |
16.3 |
3.93 °L
|
65 |
0 |
|
|
Boil
Size: 32.97 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 150 g |
Creation
Date: 11/18/2024 3:20 PM |
Notes: |
|
Awesome Recipe
|
American Light Lager
|
3.5 Gallons |
1.06 |
1.011 |
6.43 |
25.76 |
3.2 °L
|
65 |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2024 9:55 AM |
Notes: |
|
6-8-4 Ale
|
Blonde Ale
|
3.5 Gallons |
1.044 |
1.008 |
4.71 |
25.52 |
3.38 °L
|
65 |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.039 |
Efficiency: 64 |
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: 10/27/2024 2:28 PM |
Notes: |
|
Bare Bottle ElDorado Bravado
|
American IPA
|
5.5 Gallons |
1.066 |
1.015 |
6.66 |
0 |
4.66 °L
|
65 |
0 |
|
Author:
|
|
|
|
Boil
Size: 7.39 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: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 6/5/2024 2:32 AM |
Notes: REGARDING Crushing Barley Great Western 2 ROW- DO A DOUBLE CRUSH in grinder.
The FLAKED WHEAT, FLAKED OATS, and FLAKED BARLELY do not get crushed and directly added to MASH.
1. 8.5 gallons distilled water
2. Heat strike water to 158F-add BIAB bag in brewing pot and secure.
3. Add brewing salts and 1/2 calc. volume of 10% phosphoric acid. 68 ml/2
4. Add all grains, oats, wheat to BIAB in Kettle. Do slowly to avoid clumping and stir. volume of work gets close to rim of 10 gallon kettle.
5. In two minutes take 5-10 ml wort and cool off in ice to 70 degrees and check PH. Goal PH 5.2. Add additional phosphoric acid to kettle and recheck PH.
6. Put on metal lid on kettle adn insulate and maintain TEMP at 148 degrees F for 60 minutes.
7. At end on 60 min mash, lift BIAB grains with a hoist and let drain. No sparging for this recipe. concurrently bring on gas flame and set temp to BOIL.
Pre boil volume 7.4 gallons
8. WHEN BOILING. START 60 minute boil with LID OFF kettle for entire boil. Start count down timer. 60 min
9. 10 minutes prior finish 60 min boil add
YEAST NUTRIENT
HOPP drop in basket
Drop in HEAT EXCHANGER
10. At end of boil - check Specific Gravity
PUT ON Kettle lid, connect water hoses to copper heat exchanger and turn on water and take hot wort down to 160 degrees F
11. At 160 degrees-Whirlpool
ADD
2 ounces Idaho 7 hopes to hopp basket in kettle
2 ounces El Dorado hopps
Maintain temp at 160 degrees F for 5-30 minutes
12. After whirlpool hops done 5-30 min, RESTART HEAT EXCHANGER and drop temp of wort to 75 degrees F
13. CHECK Specific Gravity -should be close to 1.072
POST BOIL VOLUME APPROX 5.5 gallons
***DONT FORGET TO ADD DRY HOPP BAGS IN SEPARATE BOILING WATER TO STERIZE THE BAGS BEFORE ADDING DRY HOPS. Prepare the dry hop bags sterile procedure with the BLUE MAGNETS with respective Citra 3 OZ, Mosaic 4 OZ adn El Dorado 4 OZ. and keep on the side in a clean container.
14. Add cooled wort to PRIMARY FERMENTER via Silicon gravity fed drain line from kettle.
15. SHAKE PRIMARY FERMENTER to Oxygenate
ADD YEAST
ADD PROBE TILT 2
ADD DRY HOP BAGS 11 ounces Hops total using Magnets IN PRIMARY FERMENTER -this will be dropped 5 days prior bottling-Approx DAY 8.
16. SEAL LID AND ADD AIRLOCK TO PRIMARY FERMENTOR.
***AT HIGH KRAUSEN SG AT 1.030-1.024***
OPEN PRIMARY FERMENTER QUICKLY TO AVOID OXYGEN
ADD 3 OUNCES OF EL DORADO HOPS -NO HOP BAG NEEDED AND CLOSE FERMENTER. CAN USE WIDE MOUTH FUNNEL. The active fermentation CO2 will purge out any air let in during this process of opening the fermentor.
17. AT DAY 8 APPROX 5 DAYS PRIOR BOTTLING
REMOVE MAGNETS TO DRY HOP BAGS CONTAINING
CITRA 3 OUNCES
MOSAIC 4 OUNCES
EL DORADO 4 OUNCES
Let hops in bag seep for 4-5 days in wort primary fermentor.
18. BOTTLING DAY prepare SaniClean, bottles, caps, PRIMING SUGAR TABLETS, and capper, Transfer hose and Valved fill wand.
19. ADD priming sugar tabs to sterilized bottles, fill, cap and let rest at room temperature for 3-4 weeks-dark room to pressurize. |
|
Pihkainen IPA
|
American IPA
|
17.5 Litres |
1.064 |
1.011 |
6.9 |
65.04 |
5.19 °L
|
65 |
0 |
|
|
Boil
Size: 16.25 Litres |
Boil Time: 30 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 3/18/2024 6:57 AM |
Notes: Mäskäyslämpötila tipahti alussa 61-asteiseksi, nousi 10-15 min kuluessa 65-66 ja pysytteli siinä loppuajan.
Mäskiin pari grammaa kalsiumsulfaattia ja keittoon magnesiumsulfaattia.
Huuhteluveteen vähän merisuolaa ja pH noin 5.
Käymisen aloitus 15-asteisena ilman painetta. 17-asteiseen huoneeseen odottamaan, kunnes paine kasvaa 12psi ja vähitellen nostaa lämpötilaa 20 asteeseen. 5-7 päivän päästä lämpötilan pudotus 12-15 asteeseen, siellä päivä, sitten jälkihumalointi 3 päivää, pakkaseen päiväksi, kegiin 2 päivää uudet jälkihumalat, jonka jälkeen siirto uuteen kegiin, jossa gelatiini pohjalla. |
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