|
Pinza Valaca
|
Witbier
|
19 Litres |
1.05 |
1.013 |
4.82 |
15.1 |
3.94 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: Bottling sugar |
Priming Amount: 140 |
Creation
Date: 10/23/2014 9:09 AM |
Notes: Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermientación primaria llevará más tiempo del habnitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días. |
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|
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 |
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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.
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|
Hopfenweisse
|
Weizenbock
|
10.9 Litres |
1.072 |
1.016 |
7.35 |
36.57 |
4.25 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 14.45 Litres |
Boil Time: 10 |
Boil Gravity: 1.067 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 8/8/2017 8:57 AM |
Notes: 물 10.5
|
|
|
Grimey Graf
|
New England Cider
|
5.5 Gallons |
1.059 |
1.015 |
5.69 |
14.98 |
14.71 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 30 |
Boil Gravity: 1.322 |
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: 10/16/2018 12:42 PM |
| Notes: |
|
|
Imperial Ipa
|
Imperial IPA
|
10 Gallons |
1.084 |
1.02 |
8.39 |
100.02 |
6.42 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2014 3:59 AM |
| Notes: |
|
|
Fuller's Clone
|
Extra Special/Strong Bitter (ESB)
|
5.25 Gallons |
1.063 |
1.019 |
5.66 |
24.68 |
12.19 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
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: Corn Sugar |
Priming Amount: .75 cups |
Creation
Date: 9/4/2015 2:14 AM |
| Notes: |
|
|
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: |
|
|
Jamil's BCS Pale Ale
|
American Pale Ale
|
12 Gallons |
1.055 |
1.014 |
5.43 |
60.19 |
7.15 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 9/2/2016 2:47 AM |
| Notes: |
|
|
Cryo Citra Blonde
|
American Light Lager
|
5.25 Gallons |
1.05 |
1.01 |
5.35 |
35.67 |
4.29 °L
|
1.6K |
5 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 10 |
Boil Gravity: 1.088 |
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: 7/9/2017 7:04 PM |
| Notes: |
|
|
Irish Red....Good As Gold
|
Irish Red Ale
|
5 Gallons |
1.054 |
1.015 |
5.22 |
17.82 |
13.28 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 10/27/2017 4:14 AM |
Notes: Actual SRM appears to be about 25-26, Compare with Kulshun Red Cap both in color and taste. Mine is less IBU than the Kulshan.
Actual Measurements:
BG : 1.086
OG: 1.052
FG: 1.011
Primary fermentation was quick, 3-4 days in 5 gallon plastic carboy. Transferred to secondary 5 gallon plastic carboy on day 8. Cleared by day 16. Used a 5 gallon carboy as bottling bucket, to which bottling sugar/water had been previously added.
Loss from transfer amounted to 10 pints. so actual bottling was 30 pint bottles.
Allowed 15 days conditioning at 66F. Very drinkable, nice head that dissipates in about a minute. I suggest using more hops to increase the IBU as it is very light. |
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|
Centennial IPA (updated)
|
American IPA
|
11 Litres |
1.06 |
1.014 |
6.05 |
54.59 |
10.86 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 20 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 12:44 AM |
Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.
Briess Amber.
Cool to 80c with ice then 20 minute hopstand with 0 minute hops divided into 3 lots and added every 7 minutes and 5c drop in temp - ice used to drop temp - then chill.
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Boddington's Clone (Nitro)
|
No Profile Selected |
5.5 Gallons |
1.046 |
1.012 |
4.57 |
13.9 |
5.9 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
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: 8/30/2020 4:22 PM |
| Notes: |
|
|
Timbiqui Dark
|
Clone Beer
|
5.5 Gallons |
1.046 |
1.009 |
4.86 |
19.08 |
29.4 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 7/4/2020 12:07 PM |
| Notes: |
|
|
NEIPA (Fiddlehead Inspired)
|
American IPA
|
5 Gallons |
1.074 |
1.023 |
6.65 |
76.69 |
6.17 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 4.1 oz |
Creation
Date: 4/29/2020 6:35 PM |
Notes: Mash: Add 2.04g of Calcium Chloride and 1.2g of Gypsum to water (3 gal) prior to heating. Mash at higher temp (160F) for better mouthfeel. Causes more dextrin in the mash. Pre-boil pH should be between 5.3 and 5.5.
Boil: Dissolve flour in small amount of warm water and add at 15 min. Post-boil pH should be between 5.0 and 5.2
Whirlpool: Chill wort to 170F and let hops steep for 20 minutes. Then chill wort as usual.
Primary: Add 0.68g of Calcium Chloride and 0.4g of Gypsum for every gallon of water that is needed to top to 5 gal in the primary.
Bottling: pH should be around between 4.2 and 4.6. |
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|
Blueberry Basil Bragawd (large)
|
Braggot
|
5.5 Gallons |
1.052 |
1 |
6.75 |
0 |
8.87 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.029 |
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: 5/20/2018 2:54 PM |
| Notes: http://thebardhouse.net/index.php/2018/05/28/blueberry-basil-bragawd/ |
|
|
Cosmic Times
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.066 |
1.012 |
7.06 |
90.7 |
4.15 °L
|
1.6K |
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: |
|
|
Dirty Brown Lager
|
International Dark Lager
|
24 Litres |
1.048 |
1.01 |
5.01 |
42.73 |
29.01 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2016 8:42 PM |
| Notes: |
|
|
Kitchen Sink IPA
|
American IPA
|
2 Gallons |
1.062 |
1.016 |
6.14 |
98.46 |
15.28 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 35 |
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: 9/24/2014 7:03 PM |
| Notes: |
|
|
15 Minute Saison
|
Saison
|
5 Gallons |
1.054 |
1.009 |
5.85 |
31.43 |
6.17 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 5.15 Gallons |
Boil Time: 15 |
Boil Gravity: 1.052 |
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: 11/20/2017 6:37 PM |
| Notes: Pitch both 3711 and 3724 at 65F and let free rise. |
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