|
White House Honey Porter
|
Baltic Porter
|
6 Gallons |
1.063 |
1.014 |
6.53 |
26.92 |
27.01 °L
|
784 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2018 2:46 PM |
| Notes: Flaked barley for head retention, Pale ale instead of Northern Brewer Gold LME |
|
|
Cerveza (corn Grits)
|
International Pale Lager
|
37 Litres |
1.046 |
1.007 |
5 |
19 |
3.05 °L
|
784 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 81 |
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: 10/2/2024 4:39 AM |
| Notes: Cereal mash grits for 15 min @ 70 degrees added to mash after the grain. Needs rice husks! |
|
|
North Carencro Alt
|
Altbier
|
5.25 Gallons |
1.05 |
1.012 |
5.04 |
45.65 |
14.89 °L
|
784 |
0 |
|
|
|
| Boil
Size: 8.66 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/17/2023 3:12 PM |
Notes: Late addition malts (German Caramunich I and German Carafa III to be added in the Vorlauf).
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|
|
Irish Red Ale
|
Irish Red Ale
|
5.25 Gallons |
1.045 |
1.012 |
4.34 |
27.45 |
13.76 °L
|
784 |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 3.2 oz |
Creation
Date: 12/9/2021 8:45 AM |
| Notes: |
|
|
EPA
|
Extra Special/Strong Bitter (ESB)
|
20 Litres |
1.055 |
1.011 |
5.82 |
31.67 |
14.41 °L
|
784 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 70 |
Boil Gravity: 1.048 |
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: 5/25/2015 8:59 PM |
Notes: Os maltes utilizados, na ordem, foram:
pilsen argentino
pale ale
chateau melano
chateau cara blond
chateau chocolate
29 garrafas
O resultado foi uma boa cerveja, equilibrada e pouca amarga. Caramelo nao aparente. |
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Krampus 2017 - Strong Ale (Hubertus)
|
British Strong Ale
|
18 Litres |
1.083 |
1.016 |
8.81 |
26.79 |
17.21 °L
|
784 |
0 |
|
|
Author:
|
|
von Osk
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2017 2:32 PM |
| Notes: |
|
|
BBQ Imperial Stout
|
Russian Imperial Stout
|
27 Litres |
1.092 |
1.016 |
9.93 |
54.94 |
34.16 °L
|
784 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 67 |
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: 6/4/2017 8:30 PM |
| Notes: |
|
|
Smitty's No.6 "Amber Lager"
|
Märzen
|
10 Gallons |
1.058 |
1.01 |
6.25 |
20.57 |
11.29 °L
|
784 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2017 2:15 PM |
| Notes: lager several weeks at near 0 |
|
|
Rav-øl
|
American Amber Ale
|
22 Litres |
1.05 |
1.013 |
4.95 |
0 |
15.1 °L
|
784 |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 2/26/2017 8:09 PM |
| Notes: |
|
|
Adawood #30 Slump Buster Bock
|
Dunkles Bock
|
3.1 Gallons |
1.065 |
1.016 |
6.42 |
23.6 |
14.69 °L
|
784 |
1 |
|
|
|
| Boil
Size: 3.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2016 4:44 PM |
| Notes: |
|
|
The Night Comes
|
Mixed-Fermentation Sour Beer
|
5 Gallons |
1.049 |
1.004 |
5.78 |
15.17 |
3.33 °L
|
783 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 130 |
Boil Gravity: 1.036 |
Efficiency: 68 |
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: 6/22/2017 8:44 PM |
Notes: leave alone for 2 years- lets see what this boy's like after chicago.
if good then, maybe split in half & age half for another year (blend?)
let sit at least 6 months after bottling |
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G7D Pizza Port's Down Brown Ale 01.11.18
|
American Brown Ale
|
5.25 Gallons |
1.056 |
1.018 |
4.98 |
35.96 |
21.57 °L
|
783 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75.9 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2017 2:31 PM |
| Notes: OG 1.056 and FG 1.22 I think the 5.25 gallon batch plus I filter the trub. It pulled out a lot. More than half. |
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Pocohontas Pumpkin Ale
|
Clone Beer
|
5 Gallons |
1.062 |
1.013 |
6.37 |
38.27 |
12.72 °L
|
783 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: table sugar |
Priming Amount: N/A |
Creation
Date: 11/4/2017 4:17 PM |
| Notes: |
|
|
Bodfhizafa Clone
|
American IPA
|
5.5 Gallons |
1.054 |
1.01 |
5.74 |
118.28 |
10.4 °L
|
783 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn |
Priming Amount: 2 cups |
Creation
Date: 2/23/2018 9:46 PM |
| Notes: |
|
|
Red IPA (munich)
|
Specialty IPA: Red IPA
|
24 Litres |
15.536 |
3.241 |
6.66 |
48.3 |
13.99 °L
|
783 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 14.4 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2018 8:47 PM |
| Notes: this red IPA gets its malty character from 20% munich light and c120, plus some extra color from chocolate malt. |
|
|
Cherry Lambic
|
Fruit Lambic
|
25 Litres |
1.053 |
1.01 |
5.65 |
11.15 |
3.79 °L
|
783 |
1 |
|
|
|
| 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: |
|
|
LC Russian Imperial Stout
|
Imperial Stout
|
11 Gallons |
1.117 |
1.029 |
11.45 |
87.43 |
50 °L
|
783 |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 75 |
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: 12/17/2019 2:52 PM |
| Notes: |
|
|
BPV
|
Mixed-Fermentation Sour Beer
|
2.75 Gallons |
1.039 |
1.015 |
3.08 |
0 |
3.88 °L
|
783 |
0 |
|
|
|
| Boil
Size: 3.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 13.82 psi |
Creation
Date: 5/11/2020 10:59 PM |
Notes: BPV = Blackberry Pomegranate Vanilla.
Going for a “milkshake” style sour, using lactose, rolled oats, and vanilla for mouthfeel, as well as a higher mash temp and some Crystal malt to leave some residual sweetness to balance the sour.
Pre-acidify with Lactic Acid down to a pH of 4.5 or so before starting the souring process. Kettle sour with Goodbelly (blackberry pomegranate flavor, natch! That’s actually where I got the flavor combo idea, since they were out of the mango flavor I usually use). Not doing a second boil on this one to kill the lacto (though you can if you prefer)... just pitch the Goodbelly around 95-100°F and leave until drops to 68° or so, then add the 1056 (or other neutral yeast) and ferment out. Then rack into secondary on to blackberries (frozen then thawed), pomegranate juice, and half of a vanilla bean (split and scraped; or can use 1 tsp extract). Dry hop just prior to packaging. |
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|
Rye Tripel
|
Belgian Tripel
|
11 Litres |
1.068 |
1.008 |
7.78 |
33.19 |
6.22 °L
|
783 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 77 |
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: 6/7/2022 11:25 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
|
783 |
0 |
|
|
Author:
|
|
Box of Rocks
|
|
| 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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