|
Wheat Hefeweizen
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.04 |
1.011 |
3.83 |
22.82 |
3.21 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 5/1/2014 10:10 PM |
| Notes: |
|
|
Blackberry Peach Ale
|
Fruit Beer
|
5 Gallons |
1.057 |
1.016 |
5.39 |
12.25 |
3.17 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.19 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 3:26 AM |
| Notes: |
|
|
Balter XPA Clone
|
American Light Lager
|
23 Litres |
1.049 |
1.016 |
4.43 |
20.76 |
4.23 °L
|
1.7K |
5 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.114 |
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: 5/26/2019 11:19 AM |
| Notes: |
|
|
Maple Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.05 |
1.017 |
4.33 |
18.27 |
19.69 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
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: 8/7/2015 3:14 PM |
| Notes: Add 1lb maple syrup in last 5 minutes, or at flameout |
|
|
Xmas Brew 4
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.065 |
1.013 |
6.85 |
18.36 |
11.62 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: 5 oz |
Creation
Date: 6/10/2017 2:14 AM |
| Notes: |
|
|
Coopers Canadian Blonde
|
International Pale Lager
|
6 Gallons |
1.037 |
1.01 |
3.51 |
0 |
2.59 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 30 |
Boil Gravity: 1.111 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 2/19/2017 4:56 PM |
| Notes: Cooper's Canadian Blonde Kit plus 2 lbs of Pilsen Light DME. |
|
|
Flodden Brown Ale V.4
|
American Brown Ale
|
5.5 Gallons |
1.05 |
1.011 |
5.02 |
38.69 |
15.86 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 1/25/2016 11:32 AM |
| Notes: |
|
|
4th Effort IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.018 |
5.98 |
80.16 |
7.76 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/12/2012 3:04 AM |
Notes: Adding carapils for more head retention which was lacking in the last batch.
Adding more late addition hops and dry hops to get better hop flavor which was missing in my last batch.
Need to double up on the yeast or make a starter.
Make sure to do a diacetyl rest.
|
|
|
Bards Clone
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.24 |
21.49 |
2.25 °L
|
1.7K |
1 |
|
|
Author:
|
|
octopussy
|
|
| Boil
Size: 3 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: 7/22/2015 1:55 AM |
| Notes: |
|
|
Mexican Cerveza
|
Premium American Lager
|
23 Litres |
9.336 |
2.548 |
3.59 |
0 |
3.11 °L
|
1.7K |
0 |
|
|
Author:
|
|
mactrombone
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 8.6 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 5:18 PM |
| Notes: |
|
|
Paul's Oktoberfest
|
Oktoberfest/Märzen
|
5 Gallons |
1.056 |
1.014 |
5.53 |
12.06 |
15.7 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
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: 8/6/2014 11:47 PM |
Notes: Hops: Tettnang 3/4 for 30 Min 1/4 15 Min
Hallertau 3/4 60 min 1/4 15 Min |
|
|
Carlos's First Beer - American Wheat Ale
|
American Amber Ale
|
5 Gallons |
1.052 |
1.014 |
4.87 |
15.54 |
4.29 °L
|
1.7K |
1 |
|
|
|
| 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: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2013 4:33 AM |
| Notes: |
|
|
Dubbel
|
Belgian Dubbel
|
5 Gallons |
1.062 |
1.017 |
5.88 |
22.35 |
7.14 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 20 |
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: 10/12/2012 5:54 PM |
| Notes: 2 x coopers Ale yeast. |
|
|
Citra Smash
|
American Pale Ale
|
3 Gallons |
1.042 |
1.011 |
4.13 |
54.54 |
7.24 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 4:16 PM |
| Notes: |
|
|
3P Cascade #1
|
American Pale Ale
|
27 Litres |
1.045 |
1.009 |
4.82 |
28 |
4 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
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: 10/31/2015 5:11 PM |
| Notes: Very drinkable beer. |
|
|
Porter - Vanilla
|
American Porter
|
5 Gallons |
1.058 |
1.021 |
4.88 |
72.53 |
24.8 °L
|
1.7K |
0 |
|
|
Author:
|
|
DaleCarroll@cox.net
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: Dextrose |
Priming Amount: 1/3 Cup |
Creation
Date: 1/9/2016 8:58 PM |
Notes: Or use British Ale 1098
Split Vanilla bean vertically with razor blade |
|
|
Vanilla Chocolate Bourbon Stout
|
American Porter
|
5 Gallons |
1.083 |
1.023 |
7.82 |
28.67 |
32.9 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2015 2:58 PM |
Notes: Add grains to muslin bag, tie open end. Steep grains in 45 minutes in 5.5 gallons hot water (150-155 degF); then remove muslin/grain bag.
Add liquid malt extracts and stir until uniform--may have to heat malt extract jars/bags in hot water to make less viscous and easier to pour.
Heat to boil, add hops/flavoring agents as organized (start at 60 minute mark, then stop/kick boil at 0 minute mark).
Cool as capable to equipment (if using ice, use 18# ice and remove 2.25 gallons water from start boil).
Pour wort in sanitized fermenter, pitch yeast as desired (at 68-85 deg F). Ferment (primary) for 2-3 weeks; add vanilla beans & cocoa nibs soaked in bourbon (you can add extra bourbon if you wish). Ferment (secondary) for 1-2 weeks. Rack and bottle, let bottle-prime for 10-14 days. |
|
|
Nybegynnerflaks
|
Imperial IPA
|
25 Litres |
1.094 |
1.026 |
8.92 |
69.28 |
8.94 °L
|
1.7K |
3 |
|
|
Author:
|
|
nikolai.ovesen@gmail.com
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.157 |
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: 1/24/2014 9:38 PM |
| Notes: |
|
|
Dark Coffee Porter
|
American Porter
|
5 Gallons |
1.057 |
1.016 |
5.4 |
27.45 |
28.14 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 2/26/2017 4:26 PM |
Notes: Steep grains in 2 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract
Add 4oz. ground coffee beans (@60 minutes)
Add 1.5oz. Kent Golding 4.8% AAU hops (@60 minutes)
Add 1.5oz. Fuggle 5.2% AAU hops (@15 minutes)
Cool wort to 70 degrees and add 3 gallons of cold water
Pitch White Labs Burton Ale Yeast
Add 4oz. priming sugar at bottling |
|
|
Summer Shandy
|
Witbier
|
5.5 Gallons |
1.067 |
1.01 |
7.37 |
11.37 |
3.83 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 180 |
Boil Gravity: 1.061 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Fizz Drops (Cane Sugar) |
Priming Amount: 1 per 12 oz |
Creation
Date: 6/6/2017 7:21 PM |
Notes: Starter Schedule
1. Yeast starter, 24 hours prior to pitch, 1 cup DME - Extra Light w/ 650 ml water.
Brew Schedule
2. Bring 6 gallons water to 150°, slowly add in DME until disolved throughout.
3. Bring to a boil and add hop ball. Maintain boil for 30 minutes.
4. Add Irish Moss, Dry Lemon Peel with 15 minutes left on boil.
5. Add honey during last 10 minutes of boil.
6. Chill wort to 68° and pitch.
Fermentation Schedule
7. 10 days in primary, then rack to secondary and add Lemon Zest and Lemonade Powder Mix.
8. 10 days in secondary, slowly reduce temperature to 40° over the final 72 hours.
Bottling Schedule
9. Bottle with Fizz Drops, 1 ea per 12 oz. bottle.
Conditioning Schedule
10. Bottle condition for 3 weeks. |
|
|
|
|