|
Smoked Chocolate Cherry Oatmeal Stout
|
Foreign Extra Stout
|
3.25 Gallons |
1.061 |
1.015 |
6 |
30.55 |
34.46 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 11/18/2016 2:03 AM |
| Notes: |
|
|
Trader Joe's Ginger Beer
|
Alternative Sugar Beer
|
1 Gallons |
1.041 |
1 |
5.32 |
0 |
0 °L
|
1.4K |
0 |
|
|
Author:
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|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.041 |
Efficiency: 95 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Honey |
Priming Amount: 0.8 oz |
Creation
Date: 12/21/2024 7:55 PM |
Notes: Main ingredients:
128 ounces of Trader Joe's Ginger Brew (5 bottles) degassed (Note: The fermentable sugars are in the Ginger Brew; do not add additional sugar unless you want to bump up the potential ABV)
1 tsp EC-1118 yeast
Optional additives but recommend:
Yeast nutrient (follow directions per gallon of must)
Tannin (follow directions per gallon of must)
Pectic enzyme (follow directions per gallon of must)
Optional step but recommend:
Backsweeten to 1.02 gravity with honey (about 200 grams) or other sweetener of choice (Note: This includes the honey used for priming)
Carbonation:
Reuse the Trader Joe's Ginger Brew flip-top bottles and bottle the fermented beverage after backsweetening
Bottle condition for a week to carbonate, then pasteurize the bottles
Pasteurization:
Place bottles in large tall pot and fill with water until neck of bottles are covered
Remove the bottles after filling pot with water
Place pot of water on stove and heat to 185⁰F
Once temperature is reached, remove pot off heat and place bottles back into the hot water
Let the bottles sit in hot water for 15-20 minutes then remove bottles carefully (they are hot and under pressure!)
Let the bottles get back to room temperature on their own (let them sit)
Refrigerate after cooled to room temperature
Enjoy! |
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Fortunate Islands
|
No Profile Selected |
20 Litres |
1.045 |
1.009 |
4.66 |
44.45 |
4.61 °L
|
1.4K |
0 |
|
|
Author:
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|
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|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 214.4 g |
Creation
Date: 4/8/2022 8:44 PM |
| Notes: |
|
|
Coconut Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.062 |
1.015 |
6.22 |
44.43 |
21.99 °L
|
1.4K |
9 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2019 3:23 AM |
| Notes: Brewed on 1/19/19 and the OG came in at 1.067. |
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Rabbit's Revenge White IPA
|
Specialty IPA: White IPA
|
3 Gallons |
1.06 |
1.015 |
5.91 |
76.97 |
5.93 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Forced Carb |
Priming Amount: N/A |
Creation
Date: 9/11/2018 4:36 PM |
| Notes: Ferment at 67 for 5 days then let rise to 72 until fermentation is complete. |
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Jenewein's München Dunkel "Dark" 3 Gal #A04
|
Munich Dunkel
|
3 Gallons |
1.051 |
1.009 |
5.53 |
25.4 |
24.66 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 5:34 AM |
Notes: Close match to "Old Dark Bier" (Munich Dunkel) from "Brewing Classic Styles - Jamil Zainasheff & John Palmer, with some changes of malts. pg 77.
Yeast is 50ml of Omega Voss Kveik, 100 ml each of Saflager 189 and S-23, made into working starter that was fermenting when pitched @ 7:00 PM 12-10-17
O.G. was 1.0526 after boil. 1.043 before boiling. Fermenting very well next morning, 12-11-17.
Batch code # A04
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Tarp Drop Session IPA V2
|
American IPA
|
10.5 Gallons |
1.048 |
1.011 |
4.85 |
61.26 |
6.14 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 87 |
Mash Thickness: 1.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 6/12/2017 12:26 AM |
| Notes: |
|
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Broob's Saison Hoppy
|
Saison
|
21 Litres |
1.055 |
1.011 |
5.86 |
34.56 |
4.02 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2017 9:42 PM |
Notes: 14L. eau à 74c
mash 60min.
ajout 2L. eau bouillante brasse et laisse 10 min.
recirculer et soutirer au boil kettle
chauffer 15L. eau à 85c pour obtenir 76c.
verser, brasser et laisser 15 min.
brasser et recirculer puis soutirer pour obtenir 26L.
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Cat Piss IPA
|
American IPA
|
5 Gallons |
1.059 |
1.014 |
5.98 |
81.98 |
7.8 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 50 |
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: 1/16/2017 8:06 PM |
Notes: Cat Piss IPA
Type – Extract:
Batch size: 5 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.059
Final Gravity; 1.014
ABV: 5.98%
IBU: 81.98
Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb American Two Row
1lb Carahell
.5lb Cara Pils/Dextrine
3lbs Dry Malt Plain Amber Extract
3lbs Dry Malt Plain Light Extract
3oz Northern Brewer hops
2oz Simcoe hops
1oz Centennial Hops
1 Pack Nottingham Dry Ale Yeast
Procedure:
Start with 2.5 gal tap water, heat to 165 degrees and steep grains for 20 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 3lbs Dry Malt Plain Light Extract, 3lbs Dry Malt Plain Amber Extract and return wort to boil
Add 2oz Northern Brewer hops and boil for 60 minutes
Add 1oz Simcoe hops and boil for 45 minutes
Add 1oz Simcoe hops and boil for 30 minutes
Add 1oz Northern Brewer hops and boil for 10 minutes
Add bottled water to bring the specific gravity to 1.059 and cool work to 70 degrees
Add Nottingham Ale Yeast
Fermentation:
Primary – 2 weeks at 60-68 degrees
Secondary – 4 weeks at 60-68 degrees
Add 1oz Centennial hops to secondary fermenter 5 – 7 days before bottling day
Bottle beer 5 - 7 days after dry hop addition
Bottling:
6 weeks after brew date
Use .2oz of corn sugar per gallon of beer
Condition beer for 4 weeks at room temperature
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377 Funky Punky Swartzbier 15%
|
Schwarzbier
|
180 Gallons |
1.048 |
1.008 |
5.3 |
39.37 |
22.61 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 196 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 1:34 PM |
| Notes: |
|
|
Labor Day Honey Amber
|
American Amber Ale
|
5.5 Gallons |
1.046 |
1.004 |
5.52 |
34.76 |
14.54 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4.2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 48 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Clover Honey |
Priming Amount: 1/2 Cup |
Creation
Date: 9/3/2012 4:42 PM |
| Notes: |
|
|
B8 Juledunkel
|
Munich Dunkel
|
250 Litres |
1.059 |
1.013 |
6.11 |
21.46 |
21.98 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 275 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 2.7 |
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: 10/4/2016 7:52 AM |
| Notes: |
|
|
Wil Wheaton's Hefewheaton
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.058 |
1.015 |
5.73 |
18.3 |
4.13 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: 3/22/2016 8:36 PM |
| Notes: |
|
|
Ruabeoir
|
Irish Red Ale
|
5 Gallons |
1.052 |
1.014 |
5 |
21.31 |
15.75 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 58 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 5:45 PM |
| Notes: |
|
|
Basic American Pale Ale
|
American Pale Ale
|
12 Litres |
1.047 |
1.009 |
5 |
36.09 |
4 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2015 9:26 AM |
| Notes: |
|
|
Blood Orange American Amber Ale
|
California Common Beer
|
5.5 Gallons |
1.059 |
1.015 |
5.77 |
63.07 |
13.14 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 2/12/2015 12:56 AM |
| Notes: |
|
|
The Bald Badgers Brown Ale
|
American Brown Ale
|
23 Litres |
1.056 |
1.016 |
5.26 |
36.4 |
20.77 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 11/13/2014 2:45 AM |
| Notes: |
|
|
English IPA Dr Smurto
|
English IPA
|
23 Litres |
1.062 |
1.015 |
6.08 |
50.83 |
12.39 °L
|
1.4K |
1 |
|
|
Author:
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|
Mall
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2014 5:34 AM |
| Notes: |
|
|
Liquid Bread Ale
|
Specialty Beer
|
6 Gallons |
1.068 |
1.019 |
6.43 |
54.06 |
6.72 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2014 1:27 AM |
Notes: Primary fermentation will be 10 days.
Secondary fermentation will be 14 days.
Large yeast slurry from harvested yeast will be pitched.
I will bottle about one gallon of this before racking the remainder to carboy for secondary fermentation.
Cold crash for three days and add gelatin.
Cold crash an additional three days and rack to keg. |
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|
Birthday Porter
|
Baltic Porter
|
3 Gallons |
1.052 |
1.014 |
5.01 |
29.85 |
23 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: corn suger |
Priming Amount: 2.2oz |
Creation
Date: 11/15/2013 4:49 PM |
| Notes: |
|
|
|
|