|
Homemade Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
1 Gallons |
1.045 |
1 |
5.86 |
0 |
0 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.63 Gallons |
Boil Time: 30 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2023 2:58 PM |
Notes: Process:
Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons (or limes) and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gallon (4 liters).
Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks.
Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle. |
|
|
Easy Hopped Cider
|
Common Cider
|
4.7 Gallons |
1.053 |
1.003 |
6.55 |
1.43 |
6.61 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 4.7 Gallons |
Boil Time: N/A |
Boil Gravity: 1.053 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2020 12:50 AM |
Notes: Simple plan for simple stuff:
- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.
------------------------------------------------------
10/16/20:
Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.
Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.
Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)
Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.
------------------------------------------------------
10/20/20:
After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!
In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.
It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year! |
|
|
Merry Christmas
|
Holiday/Winter Special Spiced Beer
|
19 Litres |
1.049 |
1.011 |
4.99 |
48.81 |
18.14 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2015 5:05 PM |
| Notes: |
|
|
Basic Porter
|
Robust Porter
|
4.5 Gallons |
1.04 |
1.011 |
3.85 |
63.31 |
30.26 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 5:05 AM |
| Notes: Worked out great, wish it was a little heavier; but nice taste. |
|
|
Oat IPA
|
American IPA
|
3.5 Gallons |
1.048 |
1.009 |
5.1 |
48.31 |
4.44 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 20 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2015 3:05 PM |
Notes: Bring 2.5 gallons water to boil, remove from heat and steep specialty grains for 30 minutes. Then, remove grain and bring wort back to a boil.
Once boiling, remove from heat and add DME. Stir thoroughly until completely dissolved. Return wort to boil.
Once boiling, start 60min clock and follow hop schedule.
At flameout, add hops per schedule and create whirlpool. Partially cover pot, leaving enough room for steam to continue to escape.
After 10 minutes, move to ice bath. Once wort is below 100 degrees, move wort to Primary Fermenter. Add refrigerated spring water to fermentor to achieve 3.5 gallons.
Take O.G. Reading.
Using a sanitized temperature gauge, make sure wort is below 80 degrees. If below 80 degrees, procees with shaking up wort and pitching of yeast.
After 14 days in primary fermenter, take another gravity reading. If desired gravity is set, proceed with dry hopping. Dry hopping should be done for 7-10 days.
|
|
|
CITRA The Cleaver Weilding Maniac Grapefruit Slayer
|
American IPA
|
5 Gallons |
1.061 |
1.015 |
5.98 |
72.35 |
7.91 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2016 6:35 PM |
Notes: Taste Notes
Grapefruit. Dry.
Notes
Took 3rd place for IPAs at the Made on American Street beer competition on 10/19/14. |
|
|
Muffy's Roggenbier
|
Fruit Beer
|
5 Gallons |
1.046 |
1.015 |
4.12 |
11.31 |
7.83 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2016 10:49 PM |
Notes: Don't know what kinda seeping grains i received in my kit, some really dark and some that kinda looked like wheat and or mixed with rye?
Seeped for 45 minutes at 155 degrees
Added half a handful of my Dad's hops at 15 minutes |
|
|
Dark Caramel Stout
|
American Stout
|
2.25 Gallons |
1.055 |
1.014 |
5.37 |
29.79 |
27.67 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2022 8:00 PM |
| Notes: |
|
|
Creamy Grinni
|
Cream Ale
|
2 Gallons |
1.043 |
1.011 |
4.22 |
18.48 |
3.69 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2016 11:27 PM |
| Notes: |
|
|
Wild Woman IPA
|
American IPA
|
19 Litres |
1.049 |
1.012 |
4.78 |
98.77 |
5.32 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2017 6:17 AM |
Notes: Book OG = 1.053, FG = 1.014, 5.2%
Actual OG = 1.054
Boiled - 5/2/17
FG 12/2/17 - 1.018
FG 15/2/17 - 1.016
FG 17/2/17 - 1.014 |
|
|
The Cloverfield Monster Belgian IPA
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.072 |
1.003 |
9.03 |
67.16 |
4.39 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: Cane Sugar in Bottle |
Priming Amount: N/A |
Creation
Date: 3/31/2017 1:04 AM |
Notes: Tweaked this recipe to get what we wanted: https://www.homebrewsupply.com/thirsty-strongman-belgian-ipa-all-grain-recipe-kit.html
Lots of clove flavors from the saison yeast (varied fermentation in the high 70's to funk it up a little) and a higher-than-expected abv made the name of this beer obvious.
I tweaked the steeping efficiency and attenuation to reflect what we actually saw in the beer. The apparent attenuation was crazy high - but I'm not complaining. Not sure if it's the yeast, the high fermentation temp, the fact that there was mostly very light malts, or some combination of all those things. |
|
|
Festivus Miracle
|
British Strong Ale
|
5 Gallons |
1.079 |
1.02 |
7.75 |
38.13 |
17.15 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2016 9:53 PM |
| Notes: |
|
|
PBeer
|
French Cider
|
80 Litres |
1.149 |
1.031 |
15.41 |
143.02 |
44.99 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 140 |
Boil Gravity: 1.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/25/2019 11:07 PM |
| Notes: |
|
|
Loquat Sour
|
Wild Specialty Beer
|
6 Gallons |
1.052 |
1.013 |
5.16 |
1.53 |
3.35 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2019 2:05 PM |
Notes: What is a loquat? (https://www.splendidtable.org/story/david-karp-loquats)
Recommended to bring mash pH down to 4.0-4.3 (https://beerandbrewing.com/become-a-kettle-sour-expert/).
Steep grains for 20 minutes at 155. Bring temp to 170 and add in all of the DME. Heat for 15 minutes and then cool down to 120. Add 3 oz. of Omega OYL-605 Lactobacillus. I kept the last 1 oz in the fridge in case I needed it later. Maintain a temperature of 92 (+/- 2 degrees) (http://www.milkthefunk.com/wiki/Lactobacillus). Using a FermWrap FE650 for heating and an InkBird ITC-308 for controlling the temp.
After 72 hours, start the 30-min boil.
At day 3 of fermentation, I sanitized and cut up 6 lbs. of Loquat fruit. Discarded the pits. I put the fruit in 2 grain bags. I didn't use grain bags with my last sour and the amount of sediment was an issue on bottling day. I made sure to give the fermenter a little shake each day so that air wasn't trapped amongst the fruit. I've read that not doing so can cause some mold to start to grow.
2 days before kegging, I took out the fruit and squeezed as much liquid from them as I could. Kegged on day 30.
I'm happy with how this came out. I may have preferred closer to 8 - 10 lbs. of fruit, but loquats are a pain to de-seed. Tasted like a good sour with some fruit. Not like the new, over-juiced beers that are coming out. |
|
|
Junga - Hop Trial
|
British Golden Ale
|
5 Litres |
1.04 |
1.01 |
3.89 |
57.44 |
4.3 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 9:08 AM |
| Notes: |
|
|
Singel No. 23
|
Bière de Garde
|
5.5 Gallons |
1.079 |
1.013 |
8.58 |
21.62 |
16.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.144 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 10:08 PM |
| Notes: |
|
|
Donkey Bray IPA (2)
|
American IPA
|
5 Gallons |
1.065 |
1.018 |
6.15 |
56.52 |
9.37 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2014 6:25 AM |
| Notes: |
|
|
Summer Ale
|
American IPA
|
5.5 Gallons |
1.061 |
1.014 |
6.44 |
15.93 |
5.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2014 2:04 AM |
| Notes: |
|
|
Super Citrus Bomb
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.44 |
10.15 |
4.2 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2018 10:14 PM |
| Notes: |
|
|
Brewed 7-11-2013
|
American Pale Ale
|
11 Gallons |
1.051 |
1.012 |
5.14 |
25.68 |
6.32 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 15 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2013 3:36 PM |
| Notes: |
|
|
|
|