|
Saison Guacamole
|
Saison
|
5.5 Gallons |
1.109 |
1.018 |
11.97 |
41.32 |
35 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.96 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2021 6:02 AM |
Notes: Extra Ingredients:
5.0 gallons of the batch got a tincture of: (approx 1.5 tsp of each)
Black Pepper
Cilantro
Coriander
Crushed Chile Peppers
Cumin
Lime Zest (2 limes)
Sun dried Tomatoes (not the oil packed variety!)
The tincture was vodka based (3/4 cup), spices soaked for 1 week and filtered twice through a coffee filter. The tincture was then added at kegging. |
|
|
Natteravnen
|
Imperial Stout
|
15 Litres |
1.105 |
1.022 |
10.87 |
49.7928 |
40 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 81 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 7/4/2021 8:53 PM |
| Notes: |
|
|
Jameson Clone
|
No Profile Selected |
5.5 Gallons |
1.129 |
1.03 |
12.89 |
0 |
16.85 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.354 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2019 3:25 PM |
| Notes: |
|
|
Anna's Kolsch
|
Kölsch
|
5 Gallons |
1.046 |
1.007 |
5.05 |
18.93 |
3.64 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
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: 5/26/2017 1:08 AM |
| Notes: |
|
|
Júlí Pilsner 2020/Besti Bjórinn Fágun2020
|
German Pils
|
41 Litres |
1.048 |
1.008 |
5.25 |
40.82 |
4.5 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2020 5:43 PM |
| Notes: |
|
|
100% Hoppy Sour
|
Mixed-Fermentation Sour Beer
|
2.4 Gallons |
1.055 |
1.007 |
6.3 |
56.49 |
3.74 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2018 3:11 PM |
Notes: https://byo.com/article/hoppy-sour-beers/
For water, add calcium chloride to reach about 100-150 ppm chloride. Don't use gypsum or epsom salt because the sulfate will accentuate the bitterness.
Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes, do not add any hops. Cool the wort to 100 °F (38 °C) and transfer wort to a fermenter or keep in pot. Pitch the Lactobacillus of your choice, and add lactic acid as needed to achieve a pH of 4.4. If you are in a rush, sour as warm as you can reliably hold (up to 115 °F/46 °C), ideally above 80 °F (27 °C). Approximate souring time 1–3 days to reach pH 3.3–3.4. You can measure by taste, but the sweetness of the wort can make acidity seem milder than it will post-fermentation (even though the pH will rise slightly with fermentation and dry hopping). Once the desired acidity is achieved, return the wort to the kettle and heat to 180 °F (82 °C). Once the temperature is reached, turn off the heat and add the hops. Allow them to steep for 20–30 minutes before chilling to 70 °F (21 °C). Aerate and pitch a large starter of Brett (most commercial Brett strains are not packaged at a high enough cell-count to pitch directly). A 3-L starter on a stir-plate for a week should be adequate. Once the gravity stabilizes (two to four weeks), the beer is ready to package. If you are bottling, add the dry hops to the primary fermenter. If kegging, bag and weight the hops (I use new nylon knee highs and glass marbles) adding them directly to the keg during natural conditioning. Aim for 2.7 volumes of CO2. |
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Kinda Kona Big Wave
|
Blonde Ale
|
5.5 Gallons |
1.046 |
1.011 |
4.52 |
26.83 |
4.91 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2018 9:50 PM |
| Notes: |
|
|
Nøgne Ø God Jul 2012
|
Winter Seasonal Beer
|
20 Litres |
1.09 |
1.019 |
9.28 |
33.85 |
31.79 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2018 5:19 PM |
Notes: From the book "Ølbrygging: Fra Hånd Til Mund" by Thomas Horne and Colin Eick.
Fermentation for 2 weeks
Bobek substituted by Fuggle |
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Kid Lucky
|
American Pale Ale
|
21 Litres |
1.058 |
1.014 |
5.8 |
46.24 |
13.75 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2013 5:33 PM |
| Notes: Basert på Lervig Lucky Jack |
|
|
The Glen Reaper
|
Imperial Stout
|
5.5 Gallons |
1.09 |
1.021 |
9.04 |
71.54 |
35.1 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2016 5:15 PM |
| Notes: Recipe Based in RIS "Old Rasputin", with Steen's Syrup added into recipe. |
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|
Tart Cherry Blonde Ale
|
Belgian Blond Ale
|
5 Gallons |
1.064 |
1.015 |
6.45 |
20.75 |
5.33 °L
|
1.4K |
0 |
|
|
Author:
|
|
Wolske Urban Farm
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2016 3:18 AM |
Notes: Steep the Cara-Pils in hot water at 152° for 30 minutes, then remove the grain and stir in extract until completely dissolved. Heat the water to boiling and add hops. Boil for 45 minutes and add the Irish Moss. Boil 15 minutes more, then turn off heat and chill beer to 68° as quickly as possible. Rack to the primary fermenter and pitch the yeast.
After primary fermentation has completed (2-3 weeks), dump the 10 pounds of frozen cherries in the bottom of the fermenter and rack the beer on top of the cherries. Ferment in secondary for as long as you can stand it. I recommend a minimum of two months. Then, bottle with corn or cane sugar to 2.5 volumes of CO2. |
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American Rye Amber Ale
|
American Amber Ale
|
5.25 Gallons |
1.051 |
1.012 |
5.11 |
33.09 |
15.48 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 11:38 AM |
| Notes: |
|
|
Chocolate Stout (with Cocoa)
|
Dry Stout
|
25 Litres |
1.049 |
1.015 |
4.52 |
25.68 |
35.65 °L
|
1.4K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.012 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2015 3:17 AM |
Notes: A fairly low hopped, smooth stout.
Pure cocoa powder adds some bitterness that is not measured in the stated IBU.
Friends that really don't like normal stout very much enjoyed my previous version of this due to it's low bitterness and smooth texture. The amount of cocoa used only adds very subtle flavours - do not expect it to taste like dairy milk. |
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William Black X
|
Belgian Blond Ale
|
5.5 Gallons |
1.108 |
1.027 |
10.61 |
0 |
13.59 °L
|
1.4K |
0 |
|
|
Author:
|
|
Bfonta001
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2015 12:01 PM |
| Notes: |
|
|
Honey Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.065 |
1.02 |
5.88 |
21.19 |
13.06 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 10:38 PM |
| Notes: |
|
|
Mosaic Oatmeal American Pale Ale
|
American Pale Ale
|
2.75 Gallons |
1.056 |
1.016 |
5.25 |
39.45 |
5.43 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4.31 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2014 8:17 AM |
| Notes: |
|
|
French Vienna Lager
|
Vienna Lager
|
10 Gallons |
1.048 |
1.01 |
5.05 |
19.87 |
12.74 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2014 12:40 AM |
| Notes: |
|
|
SMaSH NB (Pils/Simcoe)
|
Specialty Beer
|
5 Gallons |
1.042 |
1.012 |
3.97 |
33.69 |
2.72 °L
|
1.4K |
1 |
|
|
Author:
|
|
bowlersp
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 3/25/2014 7:28 PM |
| Notes: Not my recipe, got this kit from Northern Brewer. Brewed 22 Feb, Dry Hopped 1 March, Racked 8 March and had my first sample 13 March. Beer was fully carbonated after only 5 days and has a clean, crisp grape fruity flavor. Have had good feedback from both family and friends! |
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BBNo 11-03 Mosaic Session IPA
|
American IPA
|
25 Litres |
1.046 |
1.012 |
4.55 |
54.79 |
4.53 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2018 10:04 AM |
Notes: Published with permission.
"Here’s an outline of how we brew it:
Golden Promise - 80%
Wheat - 10%
Dextrin malt / capapils - 10%
Mash temp: 67.5ºC
Mash duration: 60mins
Boil duration: 75mins
Total IBUs: 55
Warrior/Magnum @ 60mins
Mosaic @ flame-out - 5g/ltr
Ferment with S-04 @ 17ºC, increasing to 21ºC at 1.030 to finish out and clean up diacetyl.
Dry hop 1: Mosaic @ 1g/ltr - add this when the beer is below 1.020
Dry hop 2: Mosaic @ 3g/ltr - add this when you reach FG
Keep beer at 20ºC until diacetyl has gone, then chill.
Hope this helps, and good luck with then brew!
Cheers,
Dave Seymour
Co-Founder & Brewer
Brew By Numbers" |
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Tepache Gose - NanoBrew 2019
|
Gose
|
3 Gallons |
11.62 |
6.839 |
2.58 |
0.58 |
3.88 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2019 8:45 PM |
Notes: blend with 1 gallon tepache recipe
1 gallon water
1 large cone of Piloncillo (about 1 pound, or approximately 1 pound of brown sugar)
1 whole ripe fresh pineapple
1 cinnamon stick |
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