Holiday Spiced Ale
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.07 |
1.012 |
8 |
34.47 |
21.46 °L
|
1.5K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 55 |
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: 9/25/2011 10:58 AM |
Notes: Spiced Holiday Ale |
|
Beamish-Like Stout
|
Dry Stout
|
2.5 Gallons |
1.045 |
1.011 |
4.43 |
31.51 |
30.37 °L
|
1.5K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 45 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2016 1:31 PM |
Notes: Idea from "The Perfect Pint" blog.
1st batch used Columbus for bittering as I had some lying around that needed using. |
|
Hard Cider Kit
|
Common Cider
|
6 Gallons |
1.06 |
1.001 |
7.77 |
0 |
1.13 °L
|
1.5K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/23/2022 1:14 AM |
Notes: |
|
Sour Ale 2.0
|
Lambic
|
2 Gallons |
1.039 |
1.007 |
4.15 |
22.58 |
4 °L
|
1.5K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 20 |
Boil Gravity: 1.039 |
Efficiency: 5 |
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: 6/14/2017 2:11 AM |
Notes: Kettle soured for 4 days prior to boiling and hopping
|
|
Zesty Ginger Belle
|
Saison
|
5.5 Gallons |
1.051 |
1.01 |
5.37 |
15.1 |
4.34 °L
|
1.5K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2015 2:08 PM |
Notes: |
|
Brown Eyed Girl
|
American Brown Ale
|
1 Gallons |
1.048 |
1.009 |
5.06 |
28.1 |
35.73 °L
|
1.5K |
4 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2015 3:11 PM |
Notes: |
|
Amy's Quad
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.11 |
1.026 |
10.95 |
38.06 |
23.97 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.41 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2016 8:12 PM |
Notes: |
|
Cosmic Times
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.066 |
1.012 |
7.06 |
90.7 |
4.15 °L
|
1.5K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 6/30/2016 6:55 PM |
Notes: |
|
RYE DIPA Test
|
Imperial IPA
|
5.5 Gallons |
1.1 |
1.024 |
10.07 |
162.4 |
11.11 °L
|
1.5K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Sugar tabs |
Priming Amount: 5 per 12 oz |
Creation
Date: 4/21/2013 8:52 PM |
Notes: leave in primary for 3 weeks, then secondary for 7 days, following schedule for Citra adds.
Adding 1 lb corn sugar at 10 min, and 1 lb honey at 10 minute |
|
Медовуха1
|
Specialty Beer
|
21 Litres |
1.065 |
1.02 |
5.98 |
17.36 |
3.24 °L
|
1.5K |
1 |
|
|
Boil
Size: 21 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2015 7:21 AM |
Notes: |
|
ESB (Extra Scottish Bitter)
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.056 |
1.018 |
5 |
30.66 |
15.28 °L
|
1.5K |
0 |
|
|
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2013 1:24 AM |
Notes: I worked this out before to be an ESB but the IBU's are too low. I already brewed it but I might tweak it later to fit an ESB. (The original IBU tinseth is/was 21.66)
---Now it should be around 30IBU |
|
Hooligan Harvest Imperial Saison
|
Saison
|
1 Gallons |
1.084 |
1.017 |
8.79 |
39.98 |
4.83 °L
|
1.5K |
3 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2015 6:36 PM |
Notes: Puree: 3oz/gal Dried Cranberries (rehydrate in boiling water for 15 minutes), puree in blender with full zest of orange. Strain and add liquids to primary after krausen drops and let sit for 2 weeks before bottling. |
|
Foreign Extra Stout
|
Foreign Extra Stout
|
5.5 Gallons |
1.071 |
1.013 |
7.53 |
22.25 |
31.35 °L
|
1.5K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.13 |
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: 1/25/2015 10:52 PM |
Notes: |
|
Irish Red Ale
|
Irish Red Ale
|
5 Gallons |
1.044 |
1.01 |
4.54 |
31.54 |
12.11 °L
|
1.5K |
1 |
|
Author:
|
|
dalex299
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2016 7:08 PM |
Notes: the Malt Extract is - Gold Malt Extract Syrup - Maillard Malts
As seen here:
http://www.midwestsupplies.com/gold-malt-extract-syrup-maillard-malts.html
Quick Instructions:
1) Steep crushed grains for 10-30 minutes at 155°F
2) Add Malt Extract while Pot if off the burner
3) Bring to boil - ADD 1.0 oz Cascade bittering hops (60 Minutes)
4) Add 1 oz Fuggle flavor hops for last 2 minutes.
5) Col and add Yeast
6) Ferment and package (2 Stage fermentation is Recommended) |
|
Evan's American Amber Ale
|
American Amber Ale
|
5 Gallons |
1.061 |
1.02 |
5.38 |
28.23 |
13.87 °L
|
1.5K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.1 oz |
Creation
Date: 2/1/2014 5:55 AM |
Notes: |
|
Red Rocket Class Project
|
Irish Red Ale
|
10 Gallons |
1.055 |
1.012 |
5.72 |
22.39 |
22.12 °L
|
1.5K |
1 |
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 18.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2018 4:05 PM |
Notes: First class Brewing Project done with Extract recipe created by students on February 17,2018 as part of the Into to Brewing class, in the Brewing Sciences program at Trociare College in Williamsville,NY under direction of Dr. Brian Barrow PhD.
The class developed a recipe on the spot with what a set DME base, and a table full of other steepable specialty grains and hops. After they picked a style directions the class worked together on deciding what grains would give them the desired adjunct characters they were looking for and determined how much to use in a matter of minutes also pairing the hops that would best accent the beer in bittering and aroma. Dr. Barrows then informed them that they were going to split that beer in the end into 2 batches and pitch a different WhiteLabs Yeast in each (WLP001 &WLP530), along with the late addition of Belgian Candy syrup D-180 to the fermentor containing the WLP530 Abbey Yeast. To show how two beers with the same base can be affected with simple additions and simply changing the yeast. This is the first of hopefully many beers this class does together at Trocaire College in the Brewing Sciences Department. |
|
Father Ted's Beard 2
|
American Pale Ale
|
23 Litres |
1.039 |
1.005 |
4.4 |
0 |
4.85 °L
|
1.5K |
4 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
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: 5/17/2016 3:31 AM |
Notes: To honour my Dad's award of the MBE |
|
German Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.047 |
1.012 |
4.59 |
32.14 |
4.2 °L
|
1.5K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 2/28/2017 4:42 PM |
Notes: |
|
'I Do' PA Mango
|
American IPA
|
5 Gallons |
1.077 |
1.019 |
7.61 |
59.05 |
8.02 °L
|
1.5K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.129 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2016 12:22 AM |
Notes: |
|
First Citrus Ipa
|
American IPA
|
5 Gallons |
1.082 |
1.016 |
8.69 |
45.05 |
9.82 °L
|
1.5K |
2 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.164 |
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: 3/5/2016 2:25 PM |
Notes: 2 packs of yeast
Irish moss
Actually did .5 oz of each at 15 min and the other half at flame out
First taste to much citrus |
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