|
Raspberry Vanilla Milkshake IPA
|
American IPA
|
10 Litres |
1.061 |
1.022 |
5.18 |
60.38 |
3.66 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2018 7:17 PM |
| Notes: |
|
|
New Balance Lite Lager Mk V
|
Premium American Lager
|
5.75 Gallons |
1.045 |
1.01 |
4.56 |
20.47 |
3.2 °L
|
1.9K |
4 |
|
|
|
| Boil
Size: 7.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12 |
Creation
Date: 12/29/2020 10:13 PM |
Notes: ---------------2.2.22------------------------
Mk V. Switching back to 3470 yeast and switching grains to Pilsner instead of the WBM Pale.
---------------12.20.21------------------------
Mk IV. Trying Bootleg's lager yeast and only Hattertau for fun.
---------------11.17.21------------------------
Mk III. 1oz of Mt. Hood for Bittering, 1oz of Hallertau due to stock at Brew Shop. 34/70 yeast
---------------10.25.21------------------------
Mk III. Switched Pilsen to Pale Malts
---------------10.4..21------------------------
Mk III. Updated the hop additions from .5oz Mt Hood @ 60 and .5oz Mt. Hood @ 10 to 1oz of Hallertau @ 60 and another 1oz at 10. Also adjusted the yeast to be 3470.
---------------8.30.21------------------------
Mk II. Not unhappy with the results but definitely way lighter in taste than expected. Looking to crank up the IBUs to 30-40 next time.
---------------7.11.21------------------------
Mk II. Updated recipe to be similar to what I used in the Colonel Mustard. Pilsen, Flaked Rice, and Mt. Hood.
---------------------------------------------------
Mk 1. Just realized Hallertau and Hallertau Blanc are two separate strains. Wanted just Hallertau, but used Blanc instead. |
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DIY El Dorado American Lager V3
|
American Lager
|
5.7 Gallons |
1.054 |
1.012 |
5.44 |
20.13 |
3.44 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 11.24 psi |
Creation
Date: 10/15/2022 8:25 AM |
Notes: Award winner:
1st place Bluegrass Homebrew Competition (2023) in the Standard American Beer category, 2nd place BOS
https://bluegrasscup.brewcomp.com/
2nd place Midwinter Homebrew Competition (2023) in Pale Lager
category.
https://midwinterhbc.com/competition/
1st place America's Finest City (QUAFF) in the Standard American Beer category
https://quaff.org/AFC-2023/index.php?msg=5
1st place War of the Worts (2023) in the Light Lager category
http://www.keystonehops.com/waroftheworts2023/
2nd place KCBM (2023) in the Light Lager category
https://kcbmcomp.com/?mibextid=Zxz2cZ
1st place IBU Open (2023) Pale American Beer category
https://ibuopen.brewcompetition.com/
1st place Bluebonnet Brew-Off (2023) in the Pale Lager category
https://bcoem.bluebonnetbrewoff.org/
----------------
1 mL LA at end of boil.
Hops loose in kettle.
Chill immediately at end of 60 min boil.
Allow to sit covered x 1 hr prior to draining to FV
Ferment at 50F x 7 days, then raise 2-3 F every 1-2 days until 64F or terminal gravity. Once SG has stabilized, cold crash x 7 days adding gelatin on day 4. Biofine 5 mL in the keg. |
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Bribie Gose Tropo (BGT) Passionfruit Gose
|
Gose
|
22.5 Litres |
1.042 |
1.008 |
4.5 |
14.33 |
4.07 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.033 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18.5 ° C |
Priming Method: Force carbing |
Priming Amount: 3min at 30psi |
Creation
Date: 8/27/2018 5:02 AM |
Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop)
Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g.
- Mash extended to 40 min from 30.
- Dry pitched x2 packs of yeast
14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light.
16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend).
17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed.
19/10/18 - Added another 5ml of lactic before force carbing.
20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished.
Batch #1 - 49% Efficiency (No passionfruit in this batch)
- Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated
- Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.)
- Gladfield German Pilsner Malt & Gladfield Wheat Malt used
- Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter
- Cut boil time to 30 min from 60 min.
- Cut mash to 35 min from 60 min.
- Fermented out very hard early and died down a bit after about 4 days.
12/9/18 - Upped temp to 19.5C
14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it.
16/9/18 - Added 12ml of 88% lactic acid.
17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time).
7/10/18 - |
|
|
MOMO SMaSH IPA
|
American IPA
|
5.5 Gallons |
1.056 |
1.014 |
5.51 |
56.9 |
5.94 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2015 2:00 AM |
| Notes: My first run into developing a BIAB sMaSh Ipa FOR our house tap and the mosaic hops were really the star of this beer. I got tons of tropical fruit (papaya) and very smooth drinking. |
|
|
Speedy Simcoe SMASH Session IPA
|
Ordinary Bitter
|
2.5 Gallons |
1.037 |
1.009 |
3.65 |
27.45 |
4.65 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2016 1:56 AM |
| Notes: |
|
|
The Physics (5L)
|
American Amber Ale
|
5 Litres |
1.046 |
1.008 |
5.02 |
56.47 |
30.03 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.25 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2017 9:38 AM |
| Notes: |
|
|
Jamil's BGS
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.08 |
1.016 |
8.31 |
24.36 |
3.98 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 12/20/2015 10:57 PM |
| Notes: let ferm rise to 82 |
|
|
Saison
|
Saison
|
24 Litres |
12.063 |
1.249 |
5.74 |
33.05 |
3.17 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 11.2 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2018 3:58 PM |
| Notes: Standard 'house' saison with 100% pilsner malt and belle saison yeast. |
|
|
Landschaft Helles
|
Munich Helles
|
21 Litres |
1.044 |
1.009 |
4.56 |
20.06 |
5.47 °L
|
1.9K |
4 |
|
|
|
| Boil
Size: 23.75 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2018 7:57 PM |
| Notes: This is crunks helles recipie tweeked for my system without carahell addition so grain bill has been altered. Mash temps have been changed a little as well. |
|
|
Belgian Wheat 3 Gal
|
Witbier
|
3.1 Gallons |
1.047 |
1.011 |
4.68 |
14.15 |
3.65 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 8:09 PM |
| Notes: |
|
|
Mosaic Maris Smash IPA V1.3
|
American IPA
|
6 Gallons |
1.064 |
1.013 |
6.69 |
61.04 |
6.44 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 150 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 6/3/2016 12:27 PM |
| Notes: |
|
|
Coffee Oatmeal Dry Stout
|
Oatmeal Stout
|
6 Gallons |
1.061 |
1.013 |
6.22 |
23.44 |
30.67 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
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: 12/15/2016 9:05 PM |
| Notes: Coffee was added by cold stepping 1cup of water with the crushed beans then added before packaging Great flavor |
|
|
Mango-Lasi-Saison
|
Saison
|
21 Litres |
1.043 |
1.005 |
4.98 |
29.57 |
8.71 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: Force carbonation |
Priming Amount: N/A |
Creation
Date: 10/24/2017 5:06 AM |
Notes: Yeast is Leeuwenhoek WLP564 Saison blend yeast.
Used Weyermann Special W instead of Dingermans SPECIAL B.
Added 3 mangoes puréed in thermo temp70c half hour.
Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there. |
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|
Styrian Colibri Single Hop IPA
|
Specialty IPA: Belgian IPA
|
8 Litres |
1.061 |
1.007 |
7.04 |
50.11 |
4.11 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 12/23/2017 2:28 AM |
| Notes: |
|
|
Jul Äle
|
Extra Special/Strong Bitter (ESB)
|
4.5 Litres |
1.056 |
1.017 |
5.27 |
40.16 |
22.18 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
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: 10/17/2013 2:09 PM |
| Notes: |
|
|
Cascitra IPA
|
American IPA
|
24 Litres |
1.058 |
1.01 |
6.3 |
63.88 |
7.55 °L
|
1.9K |
3 |
|
|
|
| Boil
Size: 31.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 4/1/2015 4:53 PM |
| Notes: |
|
|
Pilsner - Loral
|
German Pils
|
6 Gallons |
1.05 |
1.009 |
5.36 |
29.91 |
3.07 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2018 12:41 AM |
Notes: Water treatment: 5 mL acid, 3.75g gypsum, 0g CaCl2
TOTAL WATER NEEDED 7.25 Gallons
STRIKE WATER TEMP 156 Fahrenheit
TOTAL MASH VOLUME 8.05 Gallons
PREBOIL WORT 6.75 Gallons
POSTBOIL WORT 6.00 Gallons
INTO FERMENTER 6.00 Gallons |
|
|
Knights Who Say NEIPA
|
Specialty IPA: New England IPA
|
24 Litres |
15.27 |
4.282 |
5.97 |
40.92 |
6.6 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 14.2 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2017 9:05 PM |
Notes: More or less the juicy bits recipe:
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
For a 24L batch the oats content works out to 1 2lb/1.19kg quaker oats box.
Add 60g (2.5g/L) dry-hops during active fermentation whenever that happens. |
|
|
Kjeller 5 Mosaic Pale Ale 25l
|
American Pale Ale
|
25 Litres |
1.051 |
1.009 |
5.44 |
46.07 |
5.65 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 gram/liter |
Creation
Date: 9/19/2015 12:02 PM |
Notes: Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.
Rehydrering av gjæren anbefales.
http://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/
(ev. google rehydrating yeast) |
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