Hefeweizen
|
Weizen/Weissbier
|
20 Litres |
1.065 |
1.016 |
6.44 |
27.1 |
4.77 °L
|
1.6K |
1 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2014 1:36 PM |
Notes: |
|
American Wheat Ale 2.0
|
American Wheat Beer
|
5 Gallons |
1.05 |
1.013 |
4.96 |
24.52 |
3.99 °L
|
1.6K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 25 |
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: 1/10/2016 11:18 PM |
Notes: |
|
Hoppy Ninja Bunny Imperial Pale Ale
|
Imperial IPA
|
5 Gallons |
1.089 |
1.025 |
8.4 |
84.93 |
6.74 °L
|
1.6K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 8:11 PM |
Notes: .5 or .25 tsp gypsum
|
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Lanky Dog Creamsicle Ale
|
Cream Ale
|
5.5 Gallons |
1.06 |
1.016 |
5.72 |
15.76 |
5.94 °L
|
1.6K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 9:52 PM |
Notes: Also:
2 oranges - no peels at 10 min boil
orange zest from 2 oranges in 6 oz vodka - steep at boil day, add just before bottling.
2 vanilla beans, chopped, in 6 oz vodka - steep at boil day, add just before bottling.
Measured OG: 1.067 |
|
Citra Smash
|
American Pale Ale
|
3 Gallons |
1.042 |
1.011 |
4.13 |
54.54 |
7.24 °L
|
1.6K |
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: |
|
3 Bean Baltic Porter
|
Baltic Porter
|
5.5 Gallons |
1.067 |
1.017 |
6.81 |
30.42 |
34.68 °L
|
1.6K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2016 9:01 PM |
Notes: |
|
Extract - Mosaic Smash
|
American Pale Ale
|
5 Gallons |
1.046 |
1.009 |
4.82 |
61 |
4.67 °L
|
1.6K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 8/16/2016 9:42 PM |
Notes: O.G 1.040. Added water like a cholo and ended up on low O.G |
|
Pliny The Elder Double IPA
|
American IPA
|
5 Gallons |
1.081 |
1.023 |
7.61 |
198.15 |
7.58 °L
|
1.6K |
1 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 2:47 AM |
Notes: |
|
Mead 1.0
|
Semi-Sweet Mead
|
5 Gallons |
1.163 |
1.016 |
19.26 |
0 |
5.68 °L
|
1.6K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 2 |
Boil Gravity: 1.272 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 7:01 PM |
Notes: |
|
Dark Coffee Porter
|
American Porter
|
5 Gallons |
1.057 |
1.016 |
5.4 |
27.45 |
28.14 °L
|
1.6K |
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 |
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Raspberry Lemonade
|
Fruit Beer
|
5.25 Gallons |
1.061 |
1.009 |
6.82 |
0 |
2.03 °L
|
1.6K |
4 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 20 |
Boil Gravity: 1.323 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2015 2:33 PM |
Notes: 10 Cans of Raspberry Lemonade frozen concentrate which works out to 63 oz of sugar. |
|
Big Dipper Taiheke Galaxy DIPA
|
American IPA
|
20.5 Litres |
1.082 |
1.019 |
8.22 |
86.25 |
7.58 °L
|
1.6K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
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: 10/17/2018 3:01 PM |
Notes: |
|
Belgian Stout
|
Foreign Extra Stout
|
5 Gallons |
1.068 |
1.012 |
7.28 |
52.86 |
50 °L
|
1.6K |
0 |
|
Author:
|
|
Ranch Dog
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 35 |
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: 4/7/2015 4:07 PM |
Notes: |
|
Man Cave Mead
|
Dry Mead
|
1 Gallons |
1.126 |
1.031 |
12.4 |
0 |
5.1 °L
|
1.6K |
1 |
|
|
Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.126 |
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: 2/20/2015 10:57 PM |
Notes: |
|
American Honey Oat Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.014 |
5.99 |
40.87 |
5.96 °L
|
1.6K |
0 |
|
Author:
|
|
JonnyBrew
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2014 7:07 PM |
Notes: Add honey last 1 minute of boil. |
|
Dark Belgian Ale
|
Belgian Dark Strong Ale
|
5 Gallons |
1.079 |
1.018 |
8.05 |
8.44 |
40 °L
|
1.6K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.198 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2014 9:00 PM |
Notes: |
|
Woot Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.099 |
1.025 |
9.74 |
73.44 |
36.94 °L
|
1.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
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: 3/8/2015 3:44 PM |
Notes: add pecans with the specialty grains and then during chilling
soak cubes on bourbon for 2 weeks and add to seconday |
|
All Extract - Pale Ale
|
American Pale Ale
|
6 Gallons |
1.055 |
1.014 |
5.4 |
39.28 |
6.21 °L
|
1.6K |
0 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.018 |
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: 6/17/2015 4:21 AM |
Notes: Boil for 90 minutes to get some caramelization.
Rehydrate yeast in 5oz of water.
*About 16% of this recipe is munich malt*
Pitch yeast in half cup of 80 degree for 15 mins and leave alone, then gently stir for 15 until a cream is created.
Brewed on 06/27/15 with a full 5.75-6 gallons in the fermenter. I calculated about 7.25 on my dip stick, but after adding 4 lbs of extract it went up to 7.75, and thats why I did a late addition.
Gravity read 13.1 brix (1.051) Pitched at 66.
06/28/15: There is a TON of activity with some krausen getting pushed out. Everything looks good so far.
07/01/15: Changed temp from 66 to 68.
07/02/15: Took it out to room temp.
Kegged on 07/16/15:
Full 5 gallons. Might have sucked up a few oz of trub, but overall went ok.
Refractometer: 6.3brix (1.011 SeanTerrill) 5% Alcohol.
09/07/15: The beer has smoothed out a lot and it's quite nice. There is a strong buttery (not diacetyl) quality to the beer that I attribute to the munich malt. Overall my family likes it and I think it's good... but not great.
An all grain version will follow. |
|
Simple Sour
|
Gose
|
6 Gallons |
1.056 |
1.011 |
5.83 |
10.94 |
7.65 °L
|
1.6K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.051 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2016 10:42 PM |
Notes: Day 1:
1) Heat up ~5 gallons of hot water.
1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour.
2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized.
3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point).
4) Pitch the Lacto Plantarum Yeast starter.
5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.)
Day 3:
5) Drain portion of wort (~half) into kettle.
6) Add hops. Boil for 30 minutes.
7) 10mins: Add coriander.
8) 10mins: Add salt.
9) 10mins: Add Irish Moss.
10) 10mins: Add yeast nutrient.
11) Chill to ~80 degrees.
12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast).
13) Pitch yeast & bacteria culture.*
14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days.
[Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.]
Day 10:
15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer.
16) optional -- third rack onto some oak chips. Then, age for for a month.
[Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.]
Day 24-31:
17) Bottle and condition. Age for at least two weeks.
*Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.
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|
Altoberfest
|
Altbier
|
5.5 Gallons |
1.053 |
1.014 |
5.01 |
17.69 |
11.76 °L
|
1.6K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
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: 8/3/2016 12:42 AM |
Notes: followed copper ale/wedding beer recipe instructions, adding fuggles to the 15min addition. cooled by adding cool tap water and ice in addition to immersion cooler.
prelim OG 1.054
FG 1.015
ABV 5.12%
ALMOST a yuengling ale clone, would bump IBU just a tad for a house beer, maybe add more caramel/crystal for an alt.
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