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Spaceghost Pineapple IPA
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American IPA
|
4.7 Gallons |
1.059 |
1.011 |
6.22 |
71.04 |
5.91 °L
|
3.5K |
2 |
|
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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: |
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Whiskey Barrel Ale
|
Wood-Aged Beer
|
5.5 Gallons |
1.043 |
1.011 |
4.24 |
21.6 |
13.21 °L
|
3.5K |
2 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
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: 2/17/2015 10:09 PM |
| Notes: |
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Episode 003 - Cumberland Blues Ale
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Northern English Brown
|
5.1 Gallons |
1.052 |
1.014 |
5.01 |
22.75 |
17.19 °L
|
3.5K |
0 |
|
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/19/2014 1:36 AM |
| Notes: |
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Zythos IPA
|
Imperial IPA
|
5 Gallons |
1.077 |
1.018 |
7.77 |
86.45 |
9.65 °L
|
3.5K |
1 |
|
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Author:
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BBJ Brews
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: cane sugar |
Priming Amount: 5 oz. |
Creation
Date: 9/18/2012 5:36 AM |
Notes: I have never used Zythos hops before, but thought I would give them a try as I received 6 oz. free from Williams Brewing.
Steeped crystal 40 at 155F for 25 min., then began boil. Bulk of extract was added as late addition.
I pitched onto half of the yeast cake from prior beer that I was bottling the same day. The yeast was one pack of Nottingham and one Wyeast 1272 Amer.Ale II.
Four weeks in primary, no secondary fermenter. Dry hopped with 2 oz. Zythos pellets for last 10 days. I just threw them in loose.
At bottling time the beer had a pleasant pineapple/citrus smell. Primed with 5 oz. of cane sugar.
Starting gravity was 1.073 and finished at 1.017
This was just a test of some zythos hops that I had and it turned out good, but not great. I would like a hoppier and less sweet beer so next time I will be making some changes. I will half the crystal and use something like magnum to bitter with and add some simcoe along with the zythos for flavor/aroma.
10 months later...this beer actually smoothed out and was pretty decent, too bad i was on my last bottle. |
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Belgian Double Black IPA
|
Imperial IPA
|
3 Gallons |
1.084 |
1.022 |
8.19 |
115.77 |
39.1 °L
|
3.5K |
0 |
|
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| Boil
Size: 3.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 1/20/2014 2:21 AM |
| Notes: Inspiration was SN's Beer Camp Belgian Black IPA from Fall of 2013. Target FG should be much lower...toward .012 - .013. I would ferment at the low end for 3 - 5 days, then raise the temp to let the yeast shine through over another 10 days...once FG has been reached, dry hop for 5 - 7 days before bottling. |
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Coffee Milk Stout
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Sweet Stout
|
5.5 Gallons |
1.066 |
1.019 |
6.26 |
36.54 |
31.5 °L
|
3.5K |
1 |
|
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| 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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Mr. Peanut Butter Ale
|
Blonde Ale
|
1 Gallons |
1.071 |
1.024 |
6.2 |
66.59 |
3.31 °L
|
3.5K |
0 |
|
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| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2015 2:50 AM |
| Notes: Add 4.4 oz of PB2 at 10 minutes to flame out |
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Budweiser Ale Style
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Blonde Ale
|
5 Gallons |
1.046 |
1.009 |
4.94 |
13.04 |
2.87 °L
|
3.4K |
3 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 4/28/2016 11:20 PM |
Notes: Wyeast 1056 (American ale)
Step by Step:
Bring 2.5 gal. water to boil. Remove from heat and add dry malt, honey. Return to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more. Add Whirlfloc and boil for 10 min. more. Turn off heat, add 0.5 oz. Cascade hops, and steep for 2 min. Strain. Pour some water in the fermenter, the pour wort into fermenter and top up with cold water. When cooled below 70° F pitch yeast.
Ferment 7 to 10 days in primary at 70° F or below until gravity is about 1.010
*******×**
My results :
Og:1.045
Fg: 1.008
Ferment temp 70 degrees for 7 days.
Kegged
Lagered for:2 weeks (not necessary) it's my preference.
Carbonates at 17psi for 7 days
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Cherry Fever Stout
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American Stout
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5 Gallons |
1.068 |
1.019 |
6.34 |
15.29 |
44.98 °L
|
3.4K |
0 |
|
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.169 |
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: 7/18/2015 10:32 PM |
| Notes: This recipe follows that given by Charlie Papazian in The Complete Joy of Homebrewing, 3rd ed., (pp.218-219), with a few changes. I've added 1 lb of dried rice extract to boost the alcohol content, and 5 oz of dextrine malt to improve the head. I am also using Irish ale yeast instead of American ale yeast. The cherries used are different as well. Charlie calls for 3 lbs of sour cherries and 2 lbs of choke cherries. I plan to simply use 5 lbs of ripe red cherries. |
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Cutting Tiles Clone
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American IPA
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5 Gallons |
1.095 |
1.024 |
9.38 |
78.44 |
6.3 °L
|
3.4K |
1 |
|
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| 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: |
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Pumpking Ale
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.069 |
1.016 |
6.89 |
11.7 |
25.94 °L
|
3.4K |
8 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 9/6/2012 4:43 PM |
Notes: 3 tsp Pumpkin pie spice @ 5 min of boil.
2 large cans of Pumpkin Puree to the primary.
For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves
Add 1/2 tsp of vanilla extract to the cooled priming mixture.
After the mixture has cooled, add it to the bottling bucket(before racking!)
Bottle and condition for 2 weeks. |
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Bakke Brygg American IPA Ekstrakt 25 L
|
American IPA
|
25 Litres |
1.065 |
1.013 |
6.85 |
71.85 |
6.74 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 27.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 7/31/2014 12:17 PM |
Notes: Begynn med å varme opp 24 liter vann til ca. 70 grader i en stor kjele (bør være minst 30 liter). Sett boksene med flytende maltekstrakt i et bad med varmt vann (trenger ikke være glovarmt) ved siden av for å få maltekstrakten mer løselig og enklere å få ut av boksene. Når vannet i kjelen er varmet opp, rører du inn både den flytende og den tørkede maltekstrakten (DME/Spraymalt) til alt er oppløst i vannet og koker opp. La koke i 60 min og tilsett humle som beskrevet underveis.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham |
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Brown's Banana Bread Ale
|
British Strong Ale
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5 Gallons |
1.076 |
1.019 |
7.46 |
24.16 |
17.76 °L
|
3.4K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: brown sugar |
Priming Amount: 4.25oz |
Creation
Date: 7/1/2016 5:42 PM |
Notes: Steeping with Cinnamon (4 sticks), Nutmeg seeds (2), Vanilla bean (1), and 2 tsp of whole cloves at knock out for 10 minutes.
If lacking banana aroma at end of primary fermentation, will add 4oz of banana extract and possibly 2 whole, ripened bananas |
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Summit Extra Pale
|
American Pale Ale
|
5 Gallons |
1.049 |
1.009 |
5.19 |
49.49 |
12.59 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
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: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 1:00 PM |
| Notes: |
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Budweiser Clone Made Super Whacky For Fun...
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Blonde Ale
|
5.5 Gallons |
1.069 |
1.017 |
6.83 |
19.48 |
7.33 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.127 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2016 1:41 AM |
| Notes: |
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Marathon Maybach Boss Music (Maibock Bitches)
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Maibock/Helles Bock
|
5.5 Gallons |
1.068 |
1.019 |
6.44 |
23.72 |
8.11 °L
|
3.4K |
0 |
|
|
Author:
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fedewab@gvsu.mail.edu
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/27/2013 11:15 PM |
| Notes: |
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Negra Modelo Dark Beer.
|
Dark American Lager
|
5 Gallons |
1.051 |
1.013 |
5 |
33.05 |
11.26 °L
|
3.4K |
1 |
|
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Author:
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TravelDog
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 4:23 PM |
| Notes: Used top cropped yeast from another lager in day three of fermentation. Made a starter from this yeast the night before and pitched it after cooling the wort. |
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India Pale Ale
|
American IPA
|
5 Gallons |
1.059 |
1.016 |
5.64 |
40.77 |
12.95 °L
|
3.4K |
0 |
|
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 3.66 ounces |
Creation
Date: 1/13/2012 5:03 AM |
Notes: -Black Patent to Raise SRM a Bit
-Yeast viability was questionable, so a starter was implemented
-Turned out clear and crisp
-SRM was dead on to prediction
-Primary 1 week, Dry hop in secondary 2 weeks, Rack off hops then continues secondary for 1 week, bottle 2 weeks. |
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XXX STOUT
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Irish Extra Stout
|
10 Gallons |
1.095 |
1.037 |
7.65 |
35 |
49.13 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
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: 11/17/2015 1:05 PM |
| Notes: |
|
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Deception Cream Stout
|
Sweet Stout
|
5.5 Gallons |
1.057 |
1.013 |
5.81 |
23.83 |
40 °L
|
3.4K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 5 oz. |
Creation
Date: 3/4/2012 4:45 AM |
Notes:
Steep grains at 150-155 degrees for 30 minutes.
Add lactose with 5 minutes left in the boil.
The small amount of "light malt extract" was added to bring the ABV up slightly, into the desired range. It was not in the original recipe from NC Beernut, and could easily be left out.
Aroma hops addition was also not in the original recipe, and can be left out, but I think leaving it in makes a better beer.
Ferment at 65-68 degrees for 3 weeks.
A very simple, easy, delicious stout. Even my BMC drinking friends who "don't like dark beer" love this brew. |
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