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First Smash
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California Common Beer
|
21 Litres |
1.069 |
1.012 |
7.51 |
11.72 |
7.54 °L
|
798 |
2 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
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: 11/4/2015 2:03 PM |
| Notes: |
|
|
Anzalt
|
No Profile Selected |
2.5 Gallons |
1.061 |
1.014 |
6.21 |
0 |
19.37 °L
|
798 |
0 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: N/A |
Creation
Date: 12/26/2021 7:27 PM |
| Notes: |
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|
HERE COMES THE SUN IPA (BIAB)
|
American Pale Ale
|
10 Litres |
1.056 |
1.009 |
6.1 |
43.38 |
12.74 °L
|
798 |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 1:08 PM |
Notes: use method from here:
http://www.biabrewer.info/viewtopic.php?f=25&t=190 |
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Stone Hollow Wheat #2
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American Wheat or Rye Beer
|
5.5 Gallons |
1.048 |
1.013 |
4.63 |
16.88 |
3.62 °L
|
798 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2018 3:46 AM |
Notes: Total Water needed = 7.4gal
Strike temp = 160 (155 mash temp)
Preboil - 7 gal
Post boil = 5.75 gal
Into fermenter = 5.5 gal |
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Dark Soul IPA; Black IPA; English
|
Specialty IPA: Black IPA
|
4.5 Gallons |
1.068 |
1.015 |
6.95 |
63.9 |
36.46 °L
|
797 |
0 |
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| Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 9/13/2023 2:05 AM |
| Notes: |
|
|
Uncle Gene's Chocolate Cherry-Smoked Stout
|
American Stout
|
4.6 Gallons |
1.06 |
1.011 |
6.52 |
43.14 |
39.96 °L
|
797 |
0 |
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Author:
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Box of Rocks
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 10.42 psi |
Creation
Date: 6/18/2023 7:34 PM |
Notes: https://beerandbrewing.com/recipe-malletts-cherry-stout/
Starting point was John Mallett of Bell's creation at the Craft Beer & Brewing Brewers Retreat
Modified to include:
* malt smoked with cherry wood
* different hops
* different yeast
* fermenting on top of Montmorency dried cherries instead of adding concentrated cherry juice at flameout
* Ideally: Steep equal weights of minced dried cherries and cocoa nibs in an equal weight of Black Forest Kirschwasser Brandy for ten days prior to adding the entire mess to primary fermenter on day two after pitching yeast
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WestCoastIPA
|
American IPA
|
20.8 Litres |
1.058 |
1.01 |
6.27 |
45.98 |
4.03 °L
|
797 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
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: 4/22/2022 2:28 PM |
| Notes: |
|
|
California Common
|
California Common
|
5.5 Gallons |
1.048 |
1.011 |
4.85 |
40.1132 |
11.6 °L
|
797 |
0 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/22/2021 11:27 PM |
| Notes: |
|
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Strawberry Basil Sour
|
Specialty Fruit Beer
|
5 Gallons |
1.047 |
1.006 |
5.37 |
17.36 |
3.5 °L
|
797 |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2021 3:14 AM |
| Notes: |
|
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Corn Ipa
|
American IPA
|
20.8 Litres |
1.055 |
1.013 |
5.45 |
38.93 |
3.57 °L
|
797 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 6/15/2020 8:24 PM |
| Notes: |
|
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Cherry Lambic
|
Fruit Lambic
|
25 Litres |
1.053 |
1.01 |
5.65 |
11.15 |
3.79 °L
|
797 |
1 |
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|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/14/2019 1:50 AM |
| Notes: |
|
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Poutine's Friend
|
Belgian Golden Strong Ale
|
11 Gallons |
1.071 |
1.01 |
8.06 |
31.27 |
5.48 °L
|
797 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 75 |
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: 3/22/2019 9:41 AM |
Notes: 7 lbs OiO 2-row
7 lbs. La Quebecoise Malt - Canada Malting Co.
Wort put in fermentor's from witbeer
kegged one on march 31
gelatin April 1 |
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The Nutcracker Black KristalWitbier
|
Experimental Beer
|
18 Litres |
1.054 |
1.015 |
5.14 |
25.1 |
29.67 °L
|
797 |
0 |
|
|
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 55 |
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: 5/4/2018 2:12 AM |
| Notes: soak the powder for 2-3 weeks in vodka. |
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Faculty 778 IPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.013 |
7.47 |
59.28 |
5.64 °L
|
797 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2017 4:38 AM |
| Notes: |
|
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Monkey Shines
|
Double IPA
|
2.25 Gallons |
1.074 |
1.013 |
8.02 |
130.12 |
8.91 °L
|
797 |
0 |
|
|
Author:
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counterbrewrecipes
|
|
| Boil
Size: 2.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2017 1:27 AM |
| Notes: |
|
|
NE Juicer
|
American IPA
|
6 Gallons |
1.066 |
1.011 |
7.23 |
84.44 |
6.09 °L
|
797 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2016 5:55 PM |
| Notes: Use to have .75lb c40 in the grainbill. Without it the beer is cleaned up a bit sweetness wise without sacrificing taste. No caramel, but the munich shines through. |
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Super Saiyan IPA 2
|
Double IPA
|
22 Litres |
1.084 |
1.016 |
8.88 |
87.58 |
11.31 °L
|
797 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2016 2:13 AM |
| Notes: |
|
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NewBelgian Ranger Clone
|
American IPA
|
5.5 Gallons |
1.057 |
1.014 |
5.62 |
67.79 |
6.19 °L
|
797 |
0 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 67 |
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: 2/21/2016 7:16 PM |
| Notes: |
|
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Wolf Cake
|
Specialty IPA: Brown IPA
|
11 Litres |
1.082 |
1.019 |
8.32 |
95.73 |
18.25 °L
|
797 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 65 |
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: 2/2/2016 7:40 PM |
Notes: Recipe based on the following post on homebrewtalk:
http://www.homebrewtalk.com/showthread.php?t=282914
----------------------------------------------
Mash strike water: 73° C
Half-way through the mash it was too cool (63° C) and we switched on the hob to get it up again to 67° C approx.
----------------------------------------------
The whirlpool hops went in at 65° C during cool-down.
OG (the one that went in the fermenter anyway): 1075
OV (original volume in fermentor): 11 L |
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Stoned
|
Double IPA
|
18 Litres |
1.102 |
1.025 |
10.04 |
113.13 |
7.11 °L
|
797 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 83 |
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: 11/17/2015 1:02 AM |
Notes: Added 5g gypsum, 1g CaCl, 1 campden tablet, 14 ml CRC acid
Mashed in at 69 degrees, stabilisied around 63 - 65 for the entire mash. Did full volume, 25l, mash
ph went from 5.3 at start of mash to 5.4 at end of mash
mashed for 1 hour then raised temp to 73 and took out bag and squeezed
Efficiency of around 83%
Collected around 23.5l of water post mash out of 25 l input. Then added an extra 5l to the boil.
Pre boil G was 1.08. Post boil OG was 1.09,
Boiled for just over an hour
Used hop bags
Added turn off hops, cooled quickly to 81 then added first hop stand hops then when at 72 added 2nd hop stand. It cooled very slowly, around 30 mins, to 65 and we then cooled down to 21 for fermenting.
we used Wp007 for the full strength beer (B), 12l, and S04 for the weak beer, 5.5l of wort + 4.5l of water.
N.B recipe OG predicts as around 1.10, whereas we measured it as around 1.09
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