Sexy APA
|
American IPA
|
4.6 Litres |
1.067 |
1.015 |
6.87 |
67.29 |
13.52 °L
|
1.6K |
1 |
|
|
Boil
Size: 6.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2015 4:39 AM |
Notes: With it's generous endowment of Victoria's Secret hops, this American IPA overflows with passion! |
|
Fall 2017 Ale
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.011 |
5.88 |
33.15 |
10.61 °L
|
1.6K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
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: 8/5/2014 2:46 AM |
Notes: Notes to self, if no one else:
~Stir mash @ 5 min. Temp/pH @ 15 min. Will calculate strike to hit 154*F so after stirring (well) will settle around 153*F.
~Slow down. ...Valve positions.
~Ensure minimum 6 gallons in BK towards end of boil.
~Aerate wort well. Repeat.
~Dry yeast version here. Use 2 packs and rehydrate.
~Primary fermenter 12-14 days then cold crash 2-3 days before kegging.
~2.1 volumes CO2 at 44F is 10psi.
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|
Citrus Pale Ale
|
American Pale Ale
|
5 Gallons |
1.053 |
1.013 |
5.2 |
34.29 |
6.42 °L
|
1.6K |
1 |
|
|
Boil
Size: 5.25 Gallons |
Boil Time: 15 |
Boil Gravity: 1.042 |
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: 3/11/2015 8:29 PM |
Notes: |
|
PUNGO MILK STOUT
|
Sweet Stout
|
6 Gallons |
1.05 |
1.018 |
4.22 |
31.51 |
39.38 °L
|
1.6K |
0 |
|
Author:
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|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: KREMYX |
Priming Amount: 5 OZ |
Creation
Date: 7/26/2013 7:15 PM |
Notes: |
|
Dry Stout Fast
|
Irish Stout
|
32 Gallons |
1.05 |
1.011 |
5.08 |
34.93 |
30.47 °L
|
1.6K |
0 |
|
Author:
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Boil
Size: 25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
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: 6/5/2018 7:01 PM |
Notes: |
|
Ginger Citrus Saison
|
Saison
|
5.5 Gallons |
1.061 |
1.012 |
6.39 |
20.08 |
5.32 °L
|
1.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
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: 4/13/2015 11:11 PM |
Notes: |
|
Bentspoke Red Nut IPA Clone
|
Specialty IPA: Red IPA
|
21 Litres |
1.058 |
1.011 |
6.13 |
0 |
13.1 °L
|
1.6K |
1 |
|
|
Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.173 |
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: 4/20/2020 6:39 AM |
Notes: |
|
Imperial Stout
|
Russian Imperial Stout
|
5 Gallons |
1.092 |
1.026 |
8.7 |
75.82 |
47.81 °L
|
1.6K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 9/13/2015 7:30 PM |
Notes: 2 x ME30C: Dark Malt Extract 10lbs - $26.50
DME30B: Dark Dry Malt Extract 1lb - $4.50
2 x AD390: Maltodextrin 8oz - $3.38
AJ40: Flaked Oats 1lb - $1.79
GR562: Crystal 120 1lb - $1.69
GR570: Carastan 1lb - $2.09
GR600: Chocolate Malt 8oz - $0.85
GR610: Dark Patent 8oz - $1.05
GR620: Black Roasted Barley 4oz - $0.54
AJ84: Vanilla Beans - $5.99
OAK580B2OZ: French Oak Cubes (Med+) 2oz - $5.99
WY1764: Pacman Yeast - $6.49
total: $60.86 |
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KSFSK
|
Russian Imperial Stout
|
20 Litres |
1.076 |
1.019 |
7.46 |
63.14 |
50 °L
|
1.6K |
2 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 8/6/2015 4:14 PM |
Notes: |
|
Beer
|
Oatmeal Stout
|
5 Gallons |
1.091 |
1.014 |
10.11 |
45.49 |
42.89 °L
|
1.6K |
0 |
|
Author:
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dnezmusic
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.151 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/23/2015 6:46 PM |
Notes: 2 yeast packs!! |
|
Black Tower Porter
|
Robust Porter
|
2.5 Gallons |
1.042 |
1.018 |
4.6 |
20 |
33 °L
|
1.6K |
1 |
|
Author:
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|
Brian BrewDaddy Pinto
|
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Boil
Size: 1.5 Gallons |
Boil Time: 20 |
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: 2/26/2011 11:40 PM |
Notes: This remarkably robust porter stands tall among the competition. Constructed of an intricate blend of caramalt, chocolate and lager malts, this deep brown beer is full bodied and rich in flavor. Hints of toffee and trace notes of chocolate are just a few of the attributes that define this well balanced brew. The Black Tower is a well crafted monument of strength and beauty.
-Mr. Beer
What can I say other than Wow. Everything was DEAD on with this. Carbonation just about blew my face off when I popped the swing-top. Real malty flavor and smell. Thick creamy chocolate head. Very light bodied and extremely easy to drink, Not as heavy as some of the Porter styles I've had in the past. Delicious.Very proud of this recipe. |
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Pilsen Wheat Blonde Ale
|
Blonde Ale
|
23.1 Litres |
1.048 |
1.009 |
5.11 |
32.59 |
2.76 °L
|
1.6K |
4 |
|
|
Boil
Size: 14 Litres |
Boil Time: 15 |
Boil Gravity: 1.079 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Dextrose |
Priming Amount: 160g |
Creation
Date: 9/6/2015 1:24 AM |
Notes: |
|
Mark Leyden's Recipe
|
Southern English Brown
|
5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
1.6K |
0 |
|
|
Boil
Size: 5.02 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: 3/11/2011 1:10 AM |
Notes: |
|
Hefeweizen
|
American Wheat or Rye Beer
|
10 Gallons |
1.042 |
1.012 |
3.97 |
5.95 |
3.59 °L
|
1.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 25 |
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: 11/11/2013 6:41 PM |
Notes: |
|
Mosaic Pale Ale-2021
|
American Pale Ale
|
2 Gallons |
1.046 |
1.009 |
4.9 |
39.5 |
6.61 °L
|
1.6K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.061 |
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: 10/23/2015 1:49 PM |
Notes: Brewed this 10-23-16.
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|
Summer Shandy
|
Witbier
|
5.5 Gallons |
1.067 |
1.01 |
7.37 |
11.37 |
3.83 °L
|
1.6K |
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. |
|
Saorsa - Scotch Porter
|
Robust Porter
|
8.5 Litres |
1.063 |
1.014 |
6.42 |
41.55 |
34.69 °L
|
1.6K |
1 |
|
|
Boil
Size: 4 Litres |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: Table Sugar |
Priming Amount: 40g |
Creation
Date: 3/13/2015 1:47 PM |
Notes: Earlier tastings were extremely oaky(bottling + 2 weeks), the oak has now mellowed a bit (Bottling + 55 days), but is still a little overpowering. I'll consider halving the amount of oak in next year's batch (1oz instead of 2 for 2 gal), as it is difficult to detect any of the peatier notes from the peated malt with all that oak. Otherwise, very tasty, friends were shocked that it was home-made. |
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Heart Of Darkness Clone
|
Dry Stout
|
5.25 Gallons |
1.043 |
1.012 |
4.1 |
30.04 |
21.83 °L
|
1.6K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dark DME |
Priming Amount: 1.25 cup |
Creation
Date: 1/19/2015 3:21 PM |
Notes: |
|
Boston Lager Clone
|
Vienna Lager
|
5 Gallons |
1.053 |
1.01 |
5.74 |
29.11 |
11.06 °L
|
1.6K |
1 |
|
|
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2016 10:33 PM |
Notes: Fermentation and Lagering Schedule
Day One / April 23 / Brew Day
Rack to fermenter at add yeast slurry at
Move to Locker set to 55 deg F
Let sit for 3 weeks
Day 21 / May 14 / Diacetyl Rest
Bring Locker to 60 deg F
Let sit for 2 days
Day 23 / May 16 / Lager Day
Rerack to Secondary Fermenter
Step temp down to 40 Deg F
(Check if step down should be gradual or all in one)
Day 37 / May 30 / Tettanger Dry Hop
Add Tettanger Hops
Day 44 / June 6 / Hallertau Dry Hop
Add Hallertau Hops
Day 51 / June 13 / Bottling Day
Bottle and Label
(Check on adding additional yeast)
Day 72 / July 4 / Independence Day
Drink it.
*****DRY HOP SCHEDULE*****
Add Tett Dry Hops 2 weeks prior to bottling
Add Haller Dry Hops 1 week prior to bottling |
|
OUR GROUND LAGERED CREAM ALE
|
Cream Ale
|
2 Gallons |
1.058 |
1.014 |
5.68 |
19.15 |
3.35 °L
|
1.6K |
0 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 45 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2013 4:07 PM |
Notes: |
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