Labrador IPA
|
English IPA
|
30 Litres |
1.063 |
1.013 |
6.6 |
58.22 |
8.67 °L
|
1.7K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2013 4:36 PM |
Notes: A nice, light, yet deceptively strong IPA. Very good mouth feel, plenty of citrus from the Pilgrims and a good aroma from the EKGs.
|
|
Vesuvius Triple Wheat (Wheatwine)
|
Specialty Beer
|
5 Gallons |
1.095 |
1.025 |
9.19 |
23.11 |
4.83 °L
|
1.7K |
0 |
|
|
Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2014 2:51 PM |
Notes: Ads second smack pack of Wyeast 3463 12 hours after pitching first pack. Or, preferably, make a starter.
Add Amalayse Enzyme after secondary is complete (alternatively, add after chilling but before pitching). |
|
La ManzArcangel
|
Other Specialty Cider or Perry
|
5 Gallons |
1.127 |
1.03 |
12.67 |
0 |
14.06 °L
|
1.7K |
0 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 1 |
Boil Gravity: 1.5 |
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: 3/9/2015 1:42 AM |
Notes: |
|
For Abby
|
American Pale Ale
|
5 Gallons |
1.049 |
1.013 |
4.79 |
38.2 |
8.57 °L
|
1.7K |
0 |
|
|
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: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2012 10:38 PM |
Notes: |
|
Elliot Rochefort 10 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.078 |
1.02 |
7.71 |
17.63 |
38.11 °L
|
1.7K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.144 |
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: 5/17/2014 9:25 PM |
Notes: |
|
Cherry Milk Stout
|
American Stout
|
5.5 Gallons |
1.074 |
1.024 |
6.5 |
47.82 |
50 °L
|
1.7K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 7:03 PM |
Notes: |
|
Twisted Oak Winter Cider
|
Other Specialty Cider or Perry
|
6.25 Gallons |
1.063 |
1.001 |
8.24 |
0 |
9.93 °L
|
1.7K |
3 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: N/A |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 59 ° F |
Priming Method: Keg/C02 |
Priming Amount: N/A |
Creation
Date: 1/23/2017 3:17 PM |
Notes: Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.
Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.
- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
- Primary fermentation: 4-5 weeks @ 59°
- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)
At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.
- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg. |
|
Light Blonde Wheat Ale
|
Specialty Beer
|
21 Litres |
1.051 |
1.012 |
5.14 |
5.1 |
2.98 °L
|
1.7K |
1 |
|
Author:
|
|
|
|
Boil
Size: 5 Litres |
Boil Time: 40 |
Boil Gravity: 1.213 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 1:13 PM |
Notes: |
|
California Common
|
California Common
|
500 Litres |
1.067 |
1.017 |
6.56 |
0 |
4.91 °L
|
1.7K |
0 |
|
|
Boil
Size: 500 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 4/23/2016 7:51 PM |
Notes: |
|
English Dark Mild Ale (w/ Spices)
|
Dark Mild
|
4.8 Gallons |
1.042 |
1.016 |
3.38 |
12.23 |
17.59 °L
|
1.7K |
1 |
|
|
Boil
Size: 5.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2015 5:08 PM |
Notes: |
|
Out Of Your Gourd Pumpkin Ale
|
American Amber Ale
|
6 Gallons |
1.064 |
1.017 |
6.08 |
16.44 |
10.83 °L
|
1.7K |
0 |
|
|
Boil
Size: 7 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: 4 oz. |
Creation
Date: 10/3/2012 2:44 PM |
Notes: |
|
Bell's Two Hearted Clone
|
American IPA
|
5 Gallons |
1.058 |
1.011 |
6.21 |
47.69 |
6.42 °L
|
1.7K |
0 |
|
|
Boil
Size: 3.5 Gallons |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2017 1:03 AM |
Notes: |
|
Rhubarb Honey And Ginger Pale
|
Specialty Beer
|
22 Litres |
1.057 |
1.016 |
5.4 |
47.53 |
6.4 °L
|
1.7K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.126 |
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: 6/14/2015 2:28 PM |
Notes: This is variation on my citra honey and ginger recipe again with the hop selection dictated mainly by what I had left over from previous brews. I've upped the overall hoppage a bit this time round but the quantity of ginger was toned down to aim for a more subtle hint rather than the quite full ginger beer taste of the original.
The honey, crystal malt and "first wort" hops were steeped in 4 pints water at 65 degrees for 40 minutes.
For the boil I started with 1kg extract in 16 pints water until final 15 minutes when the rest of the extract, the chopped ginger and strained honey mixture.
I cooled the wort in the bath to 35 degrees then put it in fermenter and topped up to the full volume running the added water through the hops in the kettle to rinse out a bit more hop flavour.
"Where's the rhubarb?" You might be wondering. I split the 5 gallon batch at secondary fermentation and tried various combinations as follows:
1 gallon 30g stewed rhubarb
1 gallon 20g stewed rhubarb
1 gallon 10g stewed rhubarb + 10g Kohatu hops
2 gallons 30g Kohatu hops
Left in secondary for a week before bottling. I'll update this description to let you know how it turns out.
UPDATE: So first results are mostly positive. The best batch is definitely the 10+10 which is very drinkable and seems to be nicely balanced with enough rhubarb to give an interesting slightly sour but pleasant flavour. I'm very pleased with this one. The 20 and 30g rhubarb batches are good too but the 30g especially is very dry. The rhubarb does seem to add a dryness along with the sourness you'd expect.
I wouldn't do the 30g Kohatu dry hopped again - the hop flavour was too much and a bit grassy. |
|
Sorghum Yorgem Gluten Free IPA
|
California Common Beer
|
475 Litres |
1.049 |
1.009 |
5.25 |
0 |
2.21 °L
|
1.7K |
1 |
|
|
Boil
Size: 490 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: N/A |
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: 6/8/2015 1:58 PM |
Notes: |
|
The Calling Clone
|
Double IPA
|
5.5 Gallons |
1.086 |
1.021 |
8.46 |
58.63 |
6.93 °L
|
1.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.158 |
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: 8/11/2017 4:57 PM |
Notes: |
|
Magic Hat #9 Clone
|
Specialty Beer
|
5 Gallons |
1.052 |
1.015 |
4.77 |
25.12 |
7.58 °L
|
1.7K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 3:22 AM |
Notes: |
|
Renelle's Silly Yak Gluten-Free Best Case Kit
|
Alternative Grain Beer
|
23.5 Litres |
1.05 |
1.012 |
5.05 |
13.56 |
6.76 °L
|
1.7K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 30 |
Boil Gravity: 1.047 |
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: 7/30/2019 9:21 PM |
Notes: Yeast Starter:
Starter Size (2L)
Gravity (1.036)
Growth Model and Aeration (stir plate)
DME Required: 7.2 oz, 205.4 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.54
Ending Cell Count: 398 billion cells
Resulting Pitch Rate: 1.64M cells / mL / °P
Starter meets desired pitching rate!
Note: moved the beer to secondary after 2-days. Fermentation has slowed, but is steady. Temp. at 18 deg. C.
|
|
Honey Citrus Double IPA
|
Double IPA
|
5 Gallons |
1.085 |
1.016 |
8.99 |
149.51 |
5.78 °L
|
1.7K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: Honey |
Priming Amount: 4oz |
Creation
Date: 12/27/2015 3:00 AM |
Notes: |
|
Why Nae Red
|
American Amber Ale
|
21 Litres |
1.057 |
1.016 |
5.42 |
53.63 |
18.95 °L
|
1.7K |
0 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 50 |
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: 2/1/2015 1:59 PM |
Notes: First extract brewing I've ever done - steeping efficiency higher than average because partial mashing in pot with steeping grains - aiming for 67C for 45mins. |
|
Extract Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.014 |
5.27 |
43.59 |
6.33 °L
|
1.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 75 |
Boil Gravity: 1.095 |
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: 5/30/2014 6:41 PM |
Notes: |
|
|
|