|
4 Pine Esb Clone
|
Strong Bitter
|
23 Litres |
1.055 |
1.014 |
5.42 |
44.61 |
16.23 °L
|
658 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
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: 11/19/2018 8:11 AM |
| Notes: |
|
|
COME OUT YE BLACK AND TAN!!
|
Irish Red Ale
|
5 Gallons |
1.045 |
1.012 |
4.22 |
27 |
13.8 °L
|
658 |
0 |
|
|
|
| Boil
Size: 6.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 9/10/2022 4:51 AM |
| Notes: |
|
|
CML Tropical England
|
American IPA
|
23 Litres |
1.047 |
1.008 |
5.15 |
40.66 |
6.47 °L
|
658 |
2 |
|
|
|
| Boil
Size: 29.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 62 |
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: 6/22/2022 4:47 AM |
| Notes: |
|
|
Blackson Brown Ale (AHA)
|
British Brown Ale
|
14.25 Gallons |
1.052 |
1.013 |
5.04 |
17.45 |
18.06 °L
|
658 |
0 |
|
|
Author:
|
|
IncidentalBrewing
|
|
| Boil
Size: 15 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: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2022 5:11 PM |
Notes: Directions:
Water Profile: Ca 90 ppm, Mg 4 ppm, SO4 57 ppm, Na 61 ppm, Cl 76 ppm, HCO3 239 ppm Mash grains at 149° F (65° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Sparge at the same temperature. 60 minute boil. Ferment for 2 weeks at 68° F (20° C). Force carbonate to 2.7 volumes of CO2.
Tre Haydel of Baton Rouge, LA and member of Bicycle Brew Club won a gold medal in Category #12: English Brown Ale during the 2016 National Homebrew Competition Final Round in Baltimore, MD. Haydel’s British brown ale was chosen as the best among 185 entries in the category. |
|
|
Julius Cesear
|
American IPA
|
5.5 Gallons |
1.075 |
1.016 |
7.8 |
30.55 |
11.84 °L
|
658 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/8/2020 9:29 PM |
| Notes: |
|
|
Crisp Summer Ale 2.0
|
Blonde Ale
|
19 Litres |
1.05 |
1.009 |
5.34 |
15.53 |
4.73 °L
|
658 |
1 |
|
|
|
| Boil
Size: 21.02 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 32 ° C |
Priming Method: dextrose |
Priming Amount: 210.1 g |
Creation
Date: 4/26/2020 6:08 AM |
| Notes: |
|
|
Strawberry Sour IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.66 |
32.96 |
5.18 °L
|
658 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/11/2019 11:11 PM |
Notes: Add calcium chloride and gypsum to filtered water.
Mash grains at 157F for 60 min in 8.2 gal. of water. Remove bag and squeeze to collect as much sweet wort as possible.
Bring to a boil briefly to kill any microbes in the wort then cool to approx. 95F. Add lactic acid to achieve a pH of 4.5 then add lacto-blend starter to wort.
Monitor pH over the next 12-24 hours. Target pH is 3.6-3.7.
Once target pH is acheived, bring wort to a boil for 60 minutes. Once complete, cool to approx. 150F and begin whirlpool additions.
For the whirlpool additions: add hops gradually after cutting off heat, allowing the hops to steep in the wort as it cools. Allow 45 min. to steep with wort at 150F. Chill wort after steeping.
Once wort reaches 69F, Transfer to fermentor. Slowly add O2 through stone to cooled wort for approximately 1:15 minutes.
Pitch yeast and install blow off tube. Place in temp controlled area.
Ferment at 69F and take samples once primary fermentation begins to slow.
Add first dry hop at peak of fermentation (Usually 24 hours-ish)
Once fermentation is complete, de-stem 16 lbs. of strawberries and puree them. bring puree to 170F for 15 min. then add to a sanitized fine mesh bag to be suspended in a secondary (Sanitized non-flavored floss works great to hang bag in fermentor).
Place fermentor in fridge to cool quickly. At this point, the beer should also be crashed to approx. 40F.
Once puree is cooled, purge secondary with CO2 and rack chilled beer into it. Allow beer to sit on fruit for about 4+ days.
When desired flavor is reached, add vanilla beans to keg and then rack beer on top. Press to approx. 50# for 1-2 days. Lower to 20# for 1-2 days, then serving pressure.
Can and enjoy but do not let beer get hot after due to re-fermentation possibly happening. |
|
|
Lemondrop Session (The Dequencher?) (April 2019)
|
American IPA
|
3 Gallons |
1.046 |
1.009 |
4.79 |
37.45 |
4.54 °L
|
658 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 48 |
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: 4/22/2019 5:30 PM |
Notes: THEORY:
3.5 gal mash water
2.5 gal sparge
- 1.5 gal absorption (5.33lb/gal rate)?
- 1 gal boil-off/trub?
3gal post-boil?
.75 quarts/lb absorption?
BREW:
3.5gal mash
- turned out to be a really thin mash, could easily get away with 2.5gal of mash (.5gal too much)
OG = 1.046
Primary: 4/17/2019
Secondary: 4/24/2019
FG = 1.026 (apparent attenuation of 44% [of 81%])
Bottling: 4/30 (2.5gal total); 60g white table sugar in 1 cup water
ABV est = 2.66%
TASTING:
Nice lemon/citrus aroma, but greatly lacking in body - once swallowed, flavors disappear quickly; could be due to ABV, maybe swap out 2lb of 2-row for Munich? Also add lemon zest and/or lemon peel in secondary for more citrus flavor. Watch mash temp to keep it around 150-155F. |
|
|
Cream Ale
|
Cream Ale
|
5 Gallons |
1.055 |
1.013 |
5.59 |
19.5 |
3.31 °L
|
658 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2019 5:59 PM |
| Notes: |
|
|
Winter Porter
|
American Porter
|
1 Gallons |
1.072 |
1.018 |
7.09 |
40.17 |
42.95 °L
|
658 |
3 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2018 9:03 PM |
| Notes: |
|
|
Dusseldorf Altbeir
|
California Common Beer
|
24 Litres |
1.05 |
1.012 |
4.91 |
44.08 |
13.56 °L
|
658 |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 5/4/2015 8:57 PM |
| Notes: |
|
|
Awesome Recipe
|
American Stout
|
1 Gallons |
1.059 |
1.017 |
5.5 |
59.33 |
50 °L
|
658 |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
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: 11/3/2018 7:55 PM |
| Notes: |
|
|
Irish Red Ale -blanc
|
Irish Red Ale
|
25 Litres |
1.05 |
1.017 |
4.29 |
29.35 |
14.83 °L
|
658 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
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: 4/10/2018 11:12 PM |
| Notes: |
|
|
Amarillo Heavy Double IPA V1.1
|
American IPA
|
6 Gallons |
1.067 |
1.012 |
7.18 |
62.07 |
9.07 °L
|
658 |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2018 1:24 PM |
| Notes: |
|
|
CCPA
|
American Light Lager
|
21 Litres |
1.031 |
1.004 |
3.51 |
56.69 |
8.57 °L
|
658 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 37 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2017 11:10 PM |
| Notes: |
|
|
Irish Red
|
Irish Red Ale
|
1.5 Gallons |
1.051 |
1.009 |
5.42 |
28.7 |
17.23 °L
|
658 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 4:30 PM |
| Notes: Ferment at 66 degrees. |
|
|
Pumkin Brown Graff
|
British Brown Ale
|
3 Gallons |
1.028 |
1.008 |
2.62 |
33.39 |
12.19 °L
|
658 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 35 |
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: 8/14/2017 8:30 PM |
| Notes: |
|
|
Second Blackout
|
Belgian Specialty Ale
|
16 Litres |
1.071 |
1.016 |
7.12 |
23.72 |
50 °L
|
658 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2016 8:50 PM |
| Notes: |
|
|
Pintailed
|
American Pale Ale
|
11.5 Litres |
1.042 |
1.007 |
4.6 |
46.42 |
13.59 °L
|
658 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 53 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: Carb Drop |
Priming Amount: 1 per 750ml bottle |
Creation
Date: 3/16/2016 12:15 PM |
Notes: Brewed 02/04
Added 20g Cascade at flameout and dry hop.
Drained into cube via bucket to reduce hop matter, chilled overnight and yeast pitched within 14 hours.
OG only reached 1036. |
|
|
Palles Lilla Porter
|
Foreign Extra Stout
|
9 Litres |
1.066 |
1.02 |
6.14 |
40.86 |
41.57 °L
|
658 |
0 |
|
|
Author:
|
|
paul.eriksson@gmail.com
|
|
| Boil
Size: 11 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 6/28/2015 2:47 PM |
| Notes: |
|
|
|
|