|
Dubbel
|
Belgian Dubbel
|
4.9 Gallons |
1.07 |
1.018 |
6.88 |
16.99 |
11.81 °L
|
673 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
Efficiency: 15 |
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: 5/3/2019 3:58 AM |
| Notes: |
|
|
Small Batch Mead
|
No Profile Selected |
1 Gallons |
1.07 |
1.025 |
5.97 |
0 |
3.86 °L
|
673 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 60 |
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: 6/22/2023 12:31 PM |
| Notes: |
|
|
Cartwheel Summer Ale 5G
|
No Profile Selected |
5 Gallons |
1.04 |
1.01 |
3.95 |
14.04 |
3.97 °L
|
673 |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
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: 4/27/2022 3:42 PM |
| Notes: HME- Cooper's AUS pale ale |
|
|
Nuckin' Futz PB Porter 5 Gal Recipe
|
No Profile Selected |
5.5 Gallons |
1.062 |
1.012 |
6.46 |
10.57 |
14.21 °L
|
673 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
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: 11/20/2020 4:43 PM |
| Notes: |
|
|
Who's In The Garden Grand Cru
|
Belgian Golden Strong Ale
|
21 Litres |
1.071 |
1.019 |
6.8 |
20.26 |
5.08 °L
|
673 |
1 |
|
|
|
| Boil
Size: 22.56 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 221.6 g |
Creation
Date: 10/5/2020 7:58 PM |
Notes: Smell of zesty orange peel. Fresh tasting with good body and notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.
Rated first place by numerous brewery guests between brews 1-7. Recommended for submission into homebrew contest, but too precious to give up. All gone now!
>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey
Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume
Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the flavor hops, ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried). |
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|
Tangerine Clean Dream - Double West Coast IPA Extract
|
No Profile Selected |
5 Gallons |
1.054 |
1.01 |
5.75 |
38.21 |
5.16 °L
|
673 |
0 |
|
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2020 4:31 AM |
Notes: The Tangerine Clean Dream is a play off of the Tangerine Cream Dream recipe. The Tangerine Cream Dream is a bold milkshake DIPA. This recipe dials back all the rich creamy sweetness and brings clarity to the forefront.
The Tangerine Clean Dream Double West Coast IPA offers a clean balanced bitter beer. The Hornindal Kveik yeast strain in this beer produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. It complements the citrus fruit-forward Comet hops added late in the boil and into the whirlpool which bring a heavy aroma boost. The big and brilliant tangerine flavor is the star of these Comet hops, grown in Central Minnesota. The skin and juice of 2 tangarines add an additional citrus boost.
Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this DIPA is $2.08.
You may use tap water and/or modify the water profile.
The 2 tangerines or mandarin should be juiced and the leftover pulp/seeds should be removed from the rind. The juice and the rinds are added into the last ten minutes of the boil.
It is highly recommended that a blow-off tube is used instead of an airlock for this extremely active fermentation.
Higher fermenting temperatures benefit this beer as the yeast will produce more characteristic flavors. It is advised to ferment between 85-90f. To achieve a warmer fermentation, use a brew belt, heat mat, or similar equipment in conjunction with a temperature controller.
For a fermentation blow-off tube, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height. It is best to elevate the beer at the beginning of the fermentation cycle with the spigot facing the area where you will be bottling so that the trub is not disturbed during the bottling process. In other words, try not to move the bucket just before bottling.
To bottle your beer, precondition each sanitized bottle with 2 Northern Brewer Fizz Drops. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.
Secondary fermentation in bottles takes between 9 and 13 days. 11 days is usually a safe amount of time to allow carbonation to build with the Kviek yeast used in this recipe.
Let the beer age for just about a week if kegged. It may very well be overly bitter and not well balanced the first day in the keg. If bottled, the beer should be ready after the 9+ days of secondary fermentation.
Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet. |
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|
First Brew - IPA Attemptv2
|
Imperial IPA
|
5 Gallons |
1.084 |
1.026 |
7.63 |
84.32 |
8.19 °L
|
673 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 65 |
Boil Gravity: 1.065 |
Efficiency: 35 |
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: 1/26/2015 6:54 PM |
| Notes: |
|
|
Pilsner Party
|
Bohemian Pilsener
|
2 Gallons |
1.056 |
1.014 |
5.51 |
0 |
3.86 °L
|
673 |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.224 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2017 12:04 AM |
| Notes: |
|
|
Massachusets Ale
|
American Amber Ale
|
5.5 Gallons |
1.044 |
1.008 |
4.71 |
16.05 |
10.72 °L
|
673 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
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: 4/19/2015 11:27 AM |
Notes: You can make this as a lager by using White Labs 830 German Lager Yeast or Wyeast 2042 Danish Lager Yeast.
Add Irish Moss in the last 15 minutes of the boil.
Seep Grains for 20 minutes at 150 to 160 degrees.
This is supposed to taste similar to Sam Adams Boston Lager. |
|
|
Cream Ale II - 80CR
|
Cream Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.39 |
15.46 |
3.72 °L
|
673 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2015 2:27 AM |
Notes: Same recipe basically as my other cream ale only with a different yeast.
Made a starter and it fermented well for 8 days. Transferred to secondary and it might have dropped a couple more points. |
|
|
Wit Sicillian
|
Witbier
|
4.2 Litres |
1.048 |
1.012 |
4.76 |
15.36 |
4.26 °L
|
672 |
0 |
|
|
|
| Boil
Size: 6.4 Litres |
Boil Time: 30 |
Boil Gravity: 1.032 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2017 2:50 PM |
Notes: raspas de 3 limões sicilianos (sem a parte branca)
14 g de coentro moído (amazonas temperos) |
|
|
Awesome Recipe
|
American IPA
|
5 Gallons |
1.068 |
1.012 |
7.31 |
66.1 |
12.56 °L
|
672 |
0 |
|
|
|
| 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: 77 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2017 6:24 AM |
| Notes: |
|
|
Awesome Recipe
|
American Light Lager
|
5.5 Gallons |
1.008 |
1.002 |
0.75 |
0 |
2.25 °L
|
672 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
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: 11/8/2016 11:12 PM |
| Notes: |
|
|
Abu's Amber Ale
|
American Amber Ale
|
20 Litres |
1.05 |
1.013 |
4.95 |
26.37 |
10.62 °L
|
672 |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2019 11:05 PM |
| Notes: Grain was steep like BIAB method. |
|
|
Apple & Sour Cherry Cider
|
Common Cider
|
10 Litres |
1.062 |
1.004 |
7.62 |
0 |
0 °L
|
672 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: N/A |
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: 11/6/2019 2:08 AM |
Notes: 20 Ltrs of Summer Snow Apple juice. (Actually 17.. lost 3lrs in a fermentor leak..)
Batch 3:
6 Ltr apple cider with 2 Ltrs sour cherry juice added to secondary
Pitched yeast | 02/11/2019 OG = 1053
After 7 days fermentation | 09/11/2019: G = 1016
After 9 days fermentation | 11/11/2019: G = 1012
After 12 days fermentation | 14/11/2019: Split batches (Forgot to take G reading but leaving for another week to finish then FG will be taken.
OG of Sour Cherry Juice = 1064
Final gravity (after secondary) = 1004 |
|
|
Hybrid Lager
|
International Pale Lager
|
12 Litres |
1.05 |
1.01 |
5.34 |
14.98 |
2.93 °L
|
672 |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.1 |
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: 3/23/2016 7:23 AM |
| Notes: |
|
|
Snowhites Cider
|
Experimental Beer
|
15 Litres |
1.061 |
1.006 |
7.26 |
0 |
10 °L
|
672 |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2016 3:18 PM |
| Notes: |
|
|
Grateful Amber Ale 3.0
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.011 |
5.95 |
48.11 |
9.36 °L
|
672 |
0 |
|
|
|
| Boil
Size: 7 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2015 7:20 PM |
| Notes: |
|
|
Professor Moriarty
|
London Brown Ale
|
4 Litres |
1.051 |
1.013 |
5.04 |
18.27 |
34.61 °L
|
672 |
0 |
|
|
|
| Boil
Size: 4.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.046 |
Efficiency: 25 |
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: 3/5/2021 9:15 AM |
| Notes: |
|
|
5/29/2021 Brown Ale/ Old Ale
|
Old Ale
|
5 Gallons |
1.08 |
1.017 |
8.25 |
46.08 |
13.05 °L
|
672 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.133 |
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: 6/23/2021 4:45 PM |
| Notes: |
|
|
|
|