|
Don's Ale
|
American Amber Ale
|
12 Gallons |
1.058 |
1.016 |
5.52 |
14.5 |
12.8 °L
|
1.6K |
1 |
|
|
Author:
|
|
Highlander
|
|
| Boil
Size: 6 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: Forced Carbonation |
Priming Amount: Medium |
Creation
Date: 4/22/2012 4:33 PM |
Notes: Sierra Nevada Clone, with a touch of smoke and chocolate ...
Brewed 04/28/12. Accidentally overshot temperature to 190 deg F. on seeping cycle. All other brewing functions normal. Pitched hydrated yeast at 68 deg F. and dry hopped in the primary.
O.G. was 1.057 as averaged between the two buckets. Fermented four days and racked to secondary on 05/02/12. Fermentation was complete five days later. Allowed to settle until 5/15, but some cloudiness persisted, I assume caused by excess proteins released when the seeping water got too hot. Bottled nine six-packs on 5/15 with carbonation drops. Kegged and force carbonated the remainder. Final gravity was 1.011 as corrected for alcohol with the More Beer spreadsheet. Taste is excellent ... fruity, with a nice malt-hop balance and distinct hop nose. The smoked malt rounds out the flavor, without overpowering the base malt, giving the beer a unique character that is hard to describe. I may be able to elaborate on that as I sample it more.
The color is spot on, but a little cloudier than I was hoping. Next batch I will watch the seep temps a bit closer and use some Irish Moss to clear it up a bit. Overall, a very nice and VERY drinkable ale. |
|
|
NK's Vienna Ale
|
American Amber Ale
|
5.5 Gallons |
1.05 |
1.014 |
4.74 |
18.33 |
8.37 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5 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: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2013 4:26 PM |
| Notes: |
|
|
Spring Ipa
|
American IPA
|
5.5 Gallons |
1.06 |
1.017 |
5.71 |
60.01 |
8 °L
|
1.6K |
2 |
|
|
Author:
|
|
jonathan van ryzin
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2014 11:30 PM |
| Notes: |
|
|
TrustMonkey/VE
|
Holiday/Winter Special Spiced Beer
|
4.75 Gallons |
1.069 |
1.017 |
6.78 |
20.71 |
17.88 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 30 |
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: 11/1/2014 4:44 PM |
Notes: boiled 1.5 lb extract for total 60 minutes, added the rest (6lb) after 45 minutes (total 15 minutes)
cut and scrape vanilla bean and soak in small amount of bourbon for 24 hours and add it to the secondary. the other spices can go in for 5-15 minutes at the end of the boil. |
|
|
Mead One
|
Semi-Sweet Mead
|
5 Gallons |
1.123 |
1 |
16.14 |
0 |
5.03 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 5 |
Boil Gravity: 1.123 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2015 8:12 PM |
Notes: Brew Day August 6.
Lalvin 71B two packs
1.25 gallon local orange blossom honey
Well water
Pitch at 60F
Aerate with O2 for 20 seconds. Added 1/2 nutrient in one cup water
staggered nutrient every other day to complete additions.
fermenting at 62F
August 21- airlock still showing activity ~ 3 bubbles per minute
Sept 20 SG = 1.022. No airlock activity. Taste is still very sweet. strong alcohol notes. Needs more time. After opening bucket, flooded it with CO2 prior to reclosure
Oct 11. SG = 1.020 transfered ~ 2 g to cabroy containing 3 # raspberry puree
remainder transfered to secondary. Still too sweet.
1/7/17 The raspberry batch SG dropped to 1.010 but still tasted too sweet (other wise good!)
The main batch was about 1.018 and too sweet. (otherwise good) Made a 100 mL slurry of champagne yeast and added ca65 mL to the big batch and 35 mL to the raspberry batch.
2/24/17 tested the raspberry mead: SG = 1.004 Tastes good! Bottle time! CAP label M2
4/1/17 The main batch is stuck at 1.018. Taste is good. Bottled. 13.7% ABV cap label is M1 |
|
|
Black Watch Cascadian Dark Ale
|
Specialty Beer
|
1 Gallons |
1.072 |
1.014 |
8.1 |
69 |
38.09 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2015 8:57 PM |
| Notes: |
|
|
The Grey Wolf
|
Extra Special/Strong Bitter (ESB)
|
21 Litres |
1.054 |
1.012 |
5.44 |
36.71 |
13.37 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 7:02 AM |
Notes: (1) Start preparing hot water ... immerse liquid malt packs in some hot water for 20-30 minutes so they will flow and dissolve easily.
(2) Steep specialty grains in several liters of very hot water, then strain liquid into boil kettle, and rinse grains with a couple more liters of hot water.
(3) Add more hot water to kettle to about 14 liters. Keep applying heat until liquid is about 70 degrees. Then add contents of liquid malt pouches, rinsing them to dissolve all malt inside.
(4) Top up boil kettle to 20 liters total and bring to boil.
(5) As soon as boil commences, add 60 minute hops and then start timing.
(6) Add later hop additions and yeast nutrient and Whirlfloc at appropriate times.
(7) Chill and transfer to fermenter. Sparge hops. Top up fermenter to 21 liters. (a tad over 5.5 gal)
(8) Don't be too concerned about the temperature. Just get it to 25-30 degrees. Then into the fermenter. Then place fermenter in temperature cabinet set at say 16 degrees. leave for 24 hours and then pitch yeast and re-set tem controller to 19 degrees. |
|
|
Saarland Altbier
|
North German Altbier
|
5.5 Gallons |
1.07 |
1.02 |
6.59 |
30.38 |
12.36 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3 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: 7/1/2012 5:02 AM |
| Notes: |
|
|
*2G Mr. Beer - Day After Day IPA (Founder's All Day IPA)
|
American IPA
|
2.25 Gallons |
1.046 |
1.008 |
5.05 |
59.57 |
4.67 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.208 |
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: 4/17/2019 10:51 PM |
Notes: 1x Canadian Blonde,
2x BrewMax Softpack - Pale |
|
|
Hopped Hard Cider
|
English Cider
|
2 Gallons |
1.062 |
1.008 |
7.13 |
0 |
9.99 °L
|
1.6K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: N/A |
Boil Gravity: 1.062 |
Efficiency: 100 |
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: 7/22/2017 12:58 PM |
Notes: Easy to make, comes out clean and has a smooth body, somewhat dry
NOTES:
For yeast, I use 1 packet of Wyeast Cider Yeast 4766
Indian Summer Apple Cider is the preferred apple cider if using store bought. (Uses Vitamin C)
DIRECTIONS:
Add remaining apple cider to fermenter along with sugar. Oxygenate cider and add yeast packet. Stir together and cap.
Stir cider on second day to degass. Check gravity after 4 days, stir again to degass. Once stable, transfer to secondary, and let sit for an additional 2 weeks. Should be clear. After two weeks, add hops and dryhop for 7 days.
Cold crash for 24 hours, add to bottling bucket with dextrose priming sugar. Use priming calculator for exact amount.
|
|
|
Cascade/simcoe/columbus/el Dorado Session Ipa
|
American Pale Ale
|
5.5 Gallons |
1.046 |
1.009 |
4.94 |
76.51 |
7.37 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2016 5:37 AM |
| Notes: |
|
|
Belgian Quad
|
Belgian Dark Strong Ale
|
5 Gallons |
1.093 |
1.017 |
9.97 |
32.14 |
18.09 °L
|
1.6K |
2 |
|
|
Author:
|
|
Ranch Dog
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
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: 10/21/2015 7:25 PM |
| Notes: |
|
|
American Pale Ale
|
American Pale Ale
|
21 Litres |
1.048 |
1.014 |
4.58 |
25.3 |
8.37 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.093 |
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: 10/19/2014 1:05 AM |
Notes: Based on
http://beerrecipes.org/showrecipe.php?recipeid=110 |
|
|
Picts Are Perfect - Unhopped Braggot
|
Braggot
|
6.5 Gallons |
1.138 |
1.035 |
13.59 |
0 |
8.89 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.224 |
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: 1/22/2015 8:05 AM |
| Notes: Note that Brewer's Friend does not allow you to specify a custom attenuation per fermentable: The expected FG is actually 1.017 as the honey will ferment out completely. |
|
|
Biere Du Mois Saison
|
Saison
|
21 Litres |
1.06 |
1.012 |
6.34 |
3.5 |
7.03 °L
|
1.6K |
0 |
|
|
Author:
|
|
LaOnda70
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2014 4:01 PM |
| Notes: |
|
|
Sweet Strawberry Melomel
|
Semi-Sweet Mead
|
5.5 Gallons |
1.13 |
1.002 |
16.83 |
0 |
5.21 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 15 |
Boil Gravity: 1.238 |
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: 12/8/2017 6:38 PM |
Notes: Two packets of Lalvin D47 Wine Yeast (only ferments to ~ 14%)
Yeast Starter directions from "Compleat Meadmaker" - 6.5 cups of water, tablespoon of Light DME, 1/2 cup honey, 1/4 tsp Nutrient, 1/4 tsp Energizer. Bring water, nutrient, energizer, & malt extract to a boil for 15 minutes, remove from heat, add honey, cover with foil. I'll let this sit on my stir plate for about 42 hours before pitching.
Warm a couple gallons of water to ~140 F or so to mix in the clover honey which was purchased at Costco. Use chilled water to bring down to pitching temp & volume up to ~5 gallons (I went up to about 5.75 gallons). OG for me was 1.12-1.13.
Then follow nutrient additions with 1/4 tsp energizer and 1/2 tsp nutrient at 24 hours, then again at 48 hours, then again after 30% of sugar has been depleted. Two weeks of primary before racking to secondary. Warm the organic "strawberry spread" from Costco in some ~140-150 degree water just to be safe, then rest until room temp, then add in to secondary for two more weeks before racking a 3rd time. |
|
|
Dreadnought Bourbon Imperial Stout
|
Imperial Stout
|
5 Gallons |
1.101 |
1.028 |
10.68 |
19.34 |
44.19 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.195 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 11/26/2018 11:09 AM |
| Notes: |
|
|
Raspberry Blonde Ale
|
Fruit Beer
|
5 Gallons |
1.051 |
1.012 |
5.18 |
33.43 |
4.53 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 25 |
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: 3/28/2013 10:57 PM |
| Notes: |
|
|
Vanilla Coffee Porter
|
Baltic Porter
|
5 Gallons |
1.098 |
1.028 |
9.29 |
47.16 |
46.95 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.164 |
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: 5/31/2015 4:02 PM |
| Notes: |
|
|
Father Ted's Beard 2
|
American Pale Ale
|
23 Litres |
1.039 |
1.005 |
4.4 |
0 |
4.85 °L
|
1.6K |
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 |
|
|
|
|