Dirty Bastard Clone
|
Strong Scotch Ale
|
5 Gallons |
1.075 |
1.018 |
7.5 |
24.25 |
21.1 °L
|
3.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.125 |
Efficiency: 25 |
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: 1/20/2015 2:04 AM |
Notes: |
|
CRANBERRY SAUCE IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.62 |
57.71 |
6.2 °L
|
3.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
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: 9/13/2015 12:17 AM |
Notes: HONEY IS OPTIONAL. THE CRANBERRY SAUCE SHOULD BE ENOUGH TO PROVIDE ADDITIONAL SUGARS. CRANBERRY JUICE CONCENTRATE CAN BE ADDED TO SECONDARY TO BOOST FLAVOR |
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Soul Citras RPA
|
Specialty IPA: Rye IPA
|
5.25 Gallons |
1.054 |
1.01 |
5.76 |
69.62 |
7.55 °L
|
3.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2015 8:18 PM |
Notes: |
|
Pecan Pie Porter
|
American Porter
|
5 Gallons |
1.069 |
1.015 |
7.15 |
20.74 |
36.75 °L
|
3.4K |
3 |
|
Author:
|
|
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.139 |
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: 11/19/2015 11:59 PM |
Notes: Rack to secondary
Pecans for secondary - low boil for 10 minutes cool for 20. Just enough water to cover. add water pecans and all
2 TBSP Vanilla Vodka
1 1/2 TBSP Steen's Cane syrup
|
|
Pica Saison
|
Saison
|
32 Gallons |
1.057 |
1.007 |
6.51 |
21.39 |
5.16 °L
|
3.4K |
1 |
|
Author:
|
|
|
|
Boil
Size: 18 Gallons |
Boil Time: 15 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2018 8:19 PM |
Notes: The fermentation began at 72 degrees, and rose up. At maximum it hit 85 degrees. |
|
Wheatever The Weather
|
American Wheat Beer
|
22 Litres |
1.041 |
1.006 |
4.65 |
18.2 |
6.41 °L
|
3.4K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2015 1:30 PM |
Notes: |
|
Clusterfuggle Vanilla Stout
|
Specialty Wood-Aged Beer
|
5.5 Gallons |
1.065 |
1.019 |
6.12 |
29.35 |
40.06 °L
|
3.4K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2018 10:56 PM |
Notes: Immerse the oak cubes in a bourbon of your choice and set aside while the beer is in primary. When primary is finished, put the cubes in your secondary vessel and rack on top. Let sit for at least a month, and then sample every few weeks until the oak flavor is to your liking. Now prepare the vanilla beans.
Cut the vanilla beans into one-inch long pieces and cut in half lengthwise. Scrape out the gunk inside and discard. Soak the beans in bourbon for a day or so to sanitize. Add to the secondary and let sit for two weeks, then bottle or keg.
This beer really benefits from long-term bottle-conditioning. Immediate tastings were positive, but six-month old bottles were outstanding. Time really allows the flavors to meld with the vanilla. |
|
Galaxy & El Dorado IPA
|
American IPA
|
25 Litres |
1.067 |
1.019 |
6.34 |
41.1 |
5.7 °L
|
3.3K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 1/21/2015 10:42 AM |
Notes: An IPA with primarily Galaxy hops (citrus, peach, passion fruit), backed up by some El Dorado (tropical fruit, pear, watermelon, citrus). Simple light LME base, with 4% vienna malt steeped to add a touch more malt flavour to offset the hops. No crystal or caramel malt, to allow the hops to shine through. Almost all hopes added 10 minutes, whirplool or dry hopped. |
|
Burbon County Clone
|
Wood-Aged Beer
|
5.5 Gallons |
1.139 |
1.026 |
14.8 |
31.13 |
37.19 °L
|
3.3K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.118 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 12:01 PM |
Notes: Aged in 5 gal Seven Stills Chocosmoke Whiskey Barrels
1 vanilla bean
.25lb toasted coconut |
|
Cutting Tiles Clone
|
American IPA
|
5 Gallons |
1.095 |
1.024 |
9.38 |
78.44 |
6.3 °L
|
3.3K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.159 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2016 11:35 AM |
Notes: |
|
Hibiscus Sour
|
Straight (Unblended) Lambic
|
5 Gallons |
1.052 |
1.013 |
5.14 |
6.08 |
5.33 °L
|
3.3K |
7 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 3:58 AM |
Notes: |
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Kümmel (Caraway Liqueur) "Brewers"
|
Alternative Sugar Beer
|
0.75 Gallons |
1.184 |
1.035 |
19.56 |
0 |
0 °L
|
3.3K |
1 |
|
|
Boil
Size: 0.75 Gallons |
Boil Time: N/A |
Boil Gravity: 1.184 |
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: 12/17/2015 7:51 PM |
Notes: Bring 2 quarts water to a boil remove from heat stir in
3 lbs. Beet sugar stirring to dissolve.
cool to 95 deg. transfer to gallon fermenter.
Add Spice seeds Caraway,Cumin,Fennel,Anise can be used.
Yeast cake of your choice from last completed Beer fermentation
Pitch 1 quart of beer settlings from carboy.
"Settlings" - (prepare yeast slurry from prior batch of beer decant into 1/2 gallon jar let settle and then decant 1 quart into fermenter)
Ferment 1 month. |
|
Sussex Bitter
|
Special/Best/Premium Bitter
|
19 Litres |
1.047 |
1.016 |
4.12 |
35.48 |
6.51 °L
|
3.3K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2014 6:09 PM |
Notes: Aiming for a Sussex style (Harveys) bitter. Adapted from the recipe suggested by dyqik on the homebrewtalk forum which is itself based on one from the jim's beer kits forum. Both are all grain recipes so I've adapted for extract and also adjusted the hops and timings slightly. Grains steeped in 6 litres at 65 to 70 degrees then topped up to 10 litres for the boil with half the malt extract added at this point and the rest at the end. Hence target IBUs should be higher than predicted here. Decided to try a fwh with some of the bramlings cross hops rather than steeping at the end as I've read this gives a better more balanced flavour and aroma. |
|
805 Extract Clone
|
American Light Lager
|
5.5 Gallons |
1.051 |
1.016 |
4.62 |
23.99 |
4.42 °L
|
3.3K |
2 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 8/23/2016 4:41 PM |
Notes: 6 oz of honey added at flameout. |
|
Spaceghost Pineapple IPA
|
American IPA
|
4.7 Gallons |
1.059 |
1.011 |
6.22 |
71.04 |
5.91 °L
|
3.3K |
2 |
|
Author:
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Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.05 |
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: 3/31/2015 7:11 PM |
Notes: |
|
Heimeran Helles
|
Munich Helles
|
5.25 Gallons |
1.052 |
1.016 |
4.77 |
20.23 |
4.02 °L
|
3.3K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2014 6:05 PM |
Notes: 1.75 L starter made w/ 3 vials whitelabs munich helles 860.
Actual OG 1.051
Cooled w/ wort chiller to 65, racked to carboy and chilled further in chest freezer to 45 (achieved 7 hours later). Aerated and pitched the decanted (chilled) starter. Let temp slowly rise. Krausen activity 24-30 hours later @ 48 degrees. Hit 50 degrees about 36 hours after pitching. Hold at 50.
Down to 1.023 on day 5. Bumped temp up a degree.
Day 6 bumped temp to 53.
1.016 on day 8 and bumped up to 60. sample tasted good. No diacetyl as far as I can tell. Still planning to keep it at 60 for a couple days before lagering, just to be safe.
Transferred to secondary and dropped temp a couple degrees a day until it hit 34. Kept it there 4 weeks, then bottled w/ corn sugar and a bit of washed yeast (probably not necessary).
06/13/14 (4 weeks in bottle) - The beer lacks the maltiness that I was expecting from a munich helles. It's actually pretty fruity, especially in a side by side comparison w/ Andechs Vollbier Hell. Not sure why. Maybe I didn't aerate it well enough, or perhaps I didn't lager it long enough. I enjoy drinking it, but it definitely has a more American flavor profile than I was hoping for. I thought the sample at bottling time was more malty, but can't be certain. KEEP BETTER NOTES!!! |
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Mexican Lager
|
International Pale Lager
|
5.5 Gallons |
1.051 |
1.013 |
5.01 |
17.99 |
3.1 °L
|
3.3K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2017 10:12 PM |
Notes: |
|
Peach Grand Cru
|
Wild Specialty Beer
|
5 Gallons |
1.053 |
1.014 |
5.12 |
15.01 |
4.19 °L
|
3.3K |
0 |
|
Author:
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|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
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: 7/7/2015 8:13 PM |
Notes: I created a culture of bugs from the dregs of bottles of Jolly Pumpkin Calabaza Blanca, Jolly Pumpkin La Roja, and Lindemans Framboise Lambic prior to racking by a solution of 2 cups water to one half cup DME. The scent was acidic with a small pellicle growing atop.
The day prior, I boiled peaches, then pureed them using my ninja blender. I then placed them in the refrigerator in sanitized jars.
Rack onto peaches and toasted french oak chips as you approach FG. Add your yeast culture. Swirl carboy contents and let sit for 6 months.
**UPDATE - 8/ 15 /15 Tasted Approximately 2 months after adding peaches. The peach flavor is null, however, the sour is present. Next time I will use apricot as I hear it is better used for that stone fruit flavor. At this point in time, the beer is very well balanced and tasty with mild sourness. I hope the sour will grow. Beer is a nice orangey / brown color.
11/23/15 - Bottled. FG of 1.004. Damn, this is amazing. I believe this beer is about 7%abv |
|
Cocoa Coffee Brown Ale (CCB)
|
Mild
|
1 Gallons |
1.047 |
1.013 |
4.42 |
15.16 |
21.38 °L
|
3.3K |
1 |
|
|
Boil
Size: 0.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Brown Sugar |
Priming Amount: N/A |
Creation
Date: 10/20/2014 9:01 PM |
Notes: |
|
Coffee Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.066 |
1.019 |
6.26 |
36.54 |
31.5 °L
|
3.3K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Sucrose |
Priming Amount: 2.5g |
Creation
Date: 3/10/2017 7:40 PM |
Notes: Steep grains for 30 minutes at 155F. Add lactose at end of boil alongside Chinook hops.
OG of 1.078 measured at time of yeast pitching.
Add 20oz of espresso before bottling.
OG measured at 1.078
FG measured at 1.035
Used 1/2 cup instant coffee and 2/3 cup sugar in 2 cups water @ bottling. Add 1/3 cup extra coffee.
Yielded 46 12oz and 5 22oz bottles. |
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