|
Bavarian Schwarzbier
|
Schwarzbier
|
22 Litres |
1.054 |
1.015 |
5.06 |
25.47 |
17.98 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2014 6:32 AM |
| Notes: |
|
|
Howl At The Pumpkin Moon
|
Autumn Seasonal Beer
|
6 Gallons |
1.08 |
1.017 |
8.31 |
41.79 |
20.64 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2016 3:32 AM |
| Notes: |
|
|
Strawberry Milkshake Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.049 |
1.017 |
4.2 |
13.97 |
6 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6.93 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/18/2019 3:29 AM |
Notes: 6-8 lbs strawberry puree in secondary
Considering looking at Motueka (lime like flavors) and Belma (strawberry like flavors) hops either in addition to or instead of Loral. |
|
|
Guinness
|
Dry Stout
|
22 Litres |
1.042 |
1.007 |
4.63 |
38.21 |
34.2 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 68 |
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: 3/23/2015 5:16 PM |
| Notes: |
|
|
Purple Haze
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.019 |
6.79 |
31.94 |
5.36 °L
|
2.3K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
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: 3/13/2018 6:41 PM |
Notes: http://brulosophy.com/2018/03/12/the-impact-of-bottle-conditioning-on-new-england-ipa-exbeeriment-results/
Could also use Wyeast 1318
I made a yeast starter and fermentation was quite active when the day 1 dry hops were added.
Dry hop at high krausen and bottle after 12-14 days pitching.
Priceless BIAB: 5.5,13,2.75,6,60,153,65,168,0.00,0.07,0.04,1.1,9,13.75,0,0.5,0,95,imperial,2.33,Purple Haze,NEIPA,1.066,3-13,36,100,0.00,1.000,1.000
New pot: 5.50,13.01,2.75,6.00,60,153.0,64.9,168.1,0.00,0.07,0.040,1.10,15,15.50,0.00,0.50,0,95,imperial,2.33,Purple Haze,NEIPA,1.066,3-13,36,100,0.00,1.000,1.000 |
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|
Balter Hazy Ipa Clone
|
No Profile Selected |
23 Litres |
1.053 |
1.01 |
5.65 |
26.91 |
4.03 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 1.64 bar |
Creation
Date: 11/29/2023 1:06 AM |
| Notes: |
|
|
Mutt Honey Wheat
|
California Common Beer
|
5.5 Gallons |
1.058 |
1.016 |
5.45 |
42.06 |
8.29 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/4/2013 5:59 PM |
Notes: had a bunch of small bags of grain left over so combined then into this, calling it Mutt honey Wheat,
turned out very tasty, light, slightly sweet and citrus aftertaste |
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|
The Pious (Traditional)
|
Belgian Dark Strong Ale
|
20 Litres |
1.093 |
1.019 |
10.61 |
37.25 |
22.18 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 25.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2015 1:17 PM |
| Notes: Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there. The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days. After this rack off into a secondary (I did kegs for both as I keg conditioned) and chill to 50f for 7 weeks, then carb however you want. |
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|
London Pride
|
Extra Special/Strong Bitter (ESB)
|
22 Litres |
1.049 |
1.01 |
5.18 |
32.81 |
11.57 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
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: 1/28/2015 4:07 PM |
| Notes: |
|
|
Dom Bar- Adapted Doom Bar Clone
|
Standard/Ordinary Bitter
|
5 Litres |
1.038 |
1.01 |
3.69 |
13.64 |
3.91 °L
|
2.3K |
5 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 60 |
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: 9/15/2017 6:53 AM |
| Notes: |
|
|
Mosaic 2-Row Pale Ale SMASH
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.009 |
5.92 |
46.47 |
3.59 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 9:44 PM |
Notes: Brew 1/12/16
2 packets of US-05
Keg 1/24/16 |
|
|
John's Dark Honey Ale BIAB
|
No Profile Selected |
5.5 Gallons |
1.052 |
1.015 |
4.91 |
42.37 |
26.22 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
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: 11/8/2020 9:11 PM |
| Notes: |
|
|
Hoppy Mango Kettle Sour
|
Mixed-Fermentation Sour Beer
|
6 Gallons |
1.049 |
1.011 |
4.95 |
21.3 |
4.75 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 11/7/2017 2:08 PM |
Notes: BIAB
(Hoppy Juice, tart, sour, its a cloudy beer!)
Mash PH 5.3/5.4
No sparge
After mash is complete add lactic acid until Wort P.H = 4.5
Add Lactobacillus (32 oz. Mango GoodBelly) until Ph drops to 3.3/3.4
Time to boil for 70 min and then cool to 180˚ add Amarilo and Citra Hops for 30 min at Whrilpool hopping
Chill the wort, aerate, and pitch the yeast. Ferment for 7/10 days
Dry Hop 5 days
1 oz Amarilo
1 oz Galaxy
5lbs Mango
Final PH: 3.4/3.6
CO2 level 2.8 vols.
|
|
|
Dickens Cider
|
New England Cider
|
4 Gallons |
1.066 |
1.011 |
7.16 |
0 |
8.89 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: N/A |
Boil Gravity: 1.066 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2016 3:36 PM |
Notes: 4 Gallons Cider
1.5 LBS Brown Sugar
2x Cinnamon Sticks
Heat and Mix 0.5 Gallons Cider with Sugar and Cinnamon until clear. Add to fermenter and top off with 3.5 gallons cider. Pitch yeast and shake.
Ferment to taste (~3 days / 1.040). Package, carbonate, drink. |
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|
Leffe Blond
|
Belgian Pale Ale
|
18 Litres |
1.067 |
1.016 |
6.62 |
25.57 |
4.21 °L
|
2.3K |
1 |
|
|
Author:
|
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Gummi Ben - Norðan 2
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 68 |
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: 2/27/2015 3:18 PM |
Notes: 60 minute boil. Chill to 18°C and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 24°C until reaching a terminal gravity 1.013. Rack to secondary 10°C for 2 weeks. Bottle prime with Simplicity (candi sugar.) at a rate of 12gr/ltr. Ready in 4 weeks. Best after 6 weeks.
Store very cool (< 10°C) if storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). |
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Goose Milk Porter
|
American Porter
|
5.5 Gallons |
1.078 |
1.018 |
7.79 |
23.93 |
42.27 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
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: 7/4/2017 11:03 AM |
| Notes: |
|
|
Pocahontas Pumpkin Ale (Braumeister)
|
Holiday/Winter Special Spiced Beer
|
26.5 Litres |
1.07 |
1.02 |
6.64 |
21.97 |
13.38 °L
|
2.3K |
0 |
|
|
Author:
|
|
Sean Sutherland
|
|
| Boil
Size: 31.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2015 5:58 PM |
Notes: Perform a protein rest at 120°F (49°C) for 10 minutes and a saccharification rest at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Boil for 90 minutes. Ferment at 68°F (20°C) for two weeks. See the article text for brewing tips and more specifics.
Suggested pumpkin preparation: Prepare your pumpkin by putting it in a separate pot containing about one gallon of water, stirring it to make sure it is fully dissolved. Put the grain in the main mash vessel, mix, then add the pumpkin/mash water mixture.
After two weeks, raise the temperature of the saison to 78°F (26°C) for a few days.
Secondary fermentation for 2-3 weeks.
Add pumpkin pie spice during kegging process for Pocahontas Pumpkin ale. Do not add pumpkin pie spice to Saison D’Potiron. |
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Little Freeze IPA
|
American Pale Ale
|
25 Litres |
1.05 |
1.011 |
5.09 |
44.99 |
7.86 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 12/30/2014 1:20 PM |
| Notes: |
|
|
Red Flag Attacks - Braumeister 20L
|
Specialty IPA: Red IPA
|
21 Litres |
1.063 |
1.013 |
6.55 |
46.18 |
17.5 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/31/2015 2:34 AM |
Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment at 18 c˚
|
|
|
Chili IPA
|
American IPA
|
13 Litres |
1.062 |
1.013 |
6.39 |
56.59 |
6.74 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2017 8:39 AM |
| Notes: |
|
|
|
|