|
Sams Vienna Lager
|
Vienna Lager
|
5.5 Gallons |
1.051 |
1.013 |
5.05 |
28.03 |
10.19 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2015 10:42 AM |
| Notes: |
|
|
Xmas 25 Ale
|
Strong Bitter
|
22 Litres |
1.05 |
1.013 |
4.78 |
35.78 |
8.38 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 26.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 76 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/6/2023 6:13 PM |
| Notes: For Stroud Green Market Xmas 2025 |
|
|
Emerson's Daredevil
|
Specialty IPA: Red IPA
|
23 Litres |
1.063 |
1.009 |
7.09 |
38.54 |
18.29 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 33.37 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: 2.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 15 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 9/24/2020 4:06 AM |
Notes: https://www.facebook.com/groups/NZAllGrainBrewers/permalink/3427110210644785
The malt bill is...Gladfields
80% US Ale malt
6% Medium Crystal
6% RedBack
6 % Shepherds Delight
1.5% Supernova
Touch of Carafa.
Bitter hop for 60mins is Pacific Gem
Whirlpool hops are...
Centennial
Moutere
Nelson Sauvin
Colombia
And dry hopped with same whirlpool hops.
Aim for OG 1062, you will need to play with the hop ratios to get what you like as well as water treatment. We use gypsum. |
|
|
Australian Pacific Ale
|
Pacific Ale |
20 Litres |
1.048 |
1.009 |
5.14 |
35.54 |
4.38 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 9/18/2020 1:39 AM |
| Notes: |
|
|
Cucumber Blonde Ale
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.31 |
34.45 |
4.61 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.046 |
Efficiency: 82 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2018 5:58 PM |
| Notes: Add 1" cubed cucumber for 24-36 hours as a "dry hop". |
|
|
Dry Stout III - Beer 67
|
Irish Stout
|
34.35 Litres |
1.047 |
1.01 |
4.8 |
43.59 |
35.79 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 39.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 88 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: Dextrose |
Priming Amount: 85G at 18C |
Creation
Date: 5/6/2018 8:40 PM |
Notes: Used dosages of Sodium Carbonate and Calcium Chloride ( very malty) as suggested by Murphy and sons. Much higher Chloride ratio and Greater Alkalinity
28-05-18
11g Notty added adand moved to 25C (Gravity-1013!)
At 33L:
OG = 1048
FG = 1010
ABV = 4.87
IBU = 45
SRM = 40 (after 50ml Sinamar)
24-05-18 :
At 34L. Racked from Dry Hop after 6 days. 1L sterile water added. FG at 1012
OG = 1048 (1046)
FG = 1010
ABV = 4.73
IBU = 44.37
SRM = 40
|
|
|
A Breakside IPA
|
American IPA
|
19 Litres |
1.059 |
1.012 |
6.12 |
78.25 |
8.73 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 29.33 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2017 11:04 AM |
Notes: Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11.
22-litre mash
Ferment 20c up tp 28c |
|
|
82 - English IPA - 22-01-17
|
English IPA
|
21.5 Litres |
1.066 |
1.015 |
6.75 |
35.24 |
10.27 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2016 12:37 AM |
Notes: Into fermentor 06-02-17
Into Keg 20-03-17 |
|
|
Pardis (Mock Märzen)
|
Oktoberfest/Märzen
|
10 Litres |
1.054 |
1.016 |
4.95 |
25.81 |
10.65 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2016 1:46 PM |
Notes: This is a Subsitute for WLP820 when one's not set up for lager production.
|
|
|
2-Row Vienna IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.011 |
7.2 |
81.29 |
4.73 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2015 3:27 PM |
Notes: The zero min aroma hop additions were added after the wort was cooled to about 150 degrees.
|
|
|
Worker Bee Saison
|
Saison
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
29.8 |
6.17 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Honey |
Priming Amount: 8.6 oz |
Creation
Date: 6/4/2013 6:46 PM |
Notes: Accidentally switched the SOrachi Ace and one of the Perle Hop additions, so Sorachi was at 45mins and Perle was at 5min and 1min.
OG 1.070
FG 1.008
ABV 8.14% |
|
|
Stark Pils
|
German Pilsner (Pils)
|
5 Gallons |
1.05 |
1.013 |
4.9 |
27.05 |
3.87 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.85 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 5:08 PM |
| Notes: Recipe inspired in part by Grolsch Lager |
|
|
Aces & Eights Copper Ale
|
American Amber Ale
|
5 Gallons |
1.064 |
1.018 |
6.04 |
84.86 |
9.74 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: tablets |
Priming Amount: 5 tabs per 16oz |
Creation
Date: 2/9/2015 8:48 PM |
Notes: Mash in at 154F for 1 hr.
|
|
|
Zombie Dust
|
American Pale Ale
|
20 Litres |
1.074 |
1.019 |
7.2 |
70.12 |
10.41 °L
|
1.4K |
1 |
|
|
Author:
|
|
Gummi Ben - Norðan 2
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 1:47 PM |
| Notes: |
|
|
Chocolate Porter
|
Robust Porter
|
12.5 Gallons |
1.072 |
1.019 |
6.99 |
37.53 |
45.25 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 90 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2015 10:58 PM |
| Notes: |
|
|
Dinant Dunkelweizen
|
Dunkelweizen
|
5 Litres |
1.051 |
1.013 |
4.97 |
21.48 |
19.98 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2013 7:05 PM |
| Notes: |
|
|
Paul Hayes's Recipe
|
American Pale Ale
|
10 Gallons |
1.055 |
1.01 |
5.9 |
54.99 |
6.21 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2011 3:25 AM |
| Notes: |
|
|
CREMA DI ZUCCA ALE
|
California Common Beer
|
5 Gallons |
1.072 |
1.026 |
6.01 |
7.73 |
11.16 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: sugar destrose |
Priming Amount: 5 oz. |
Creation
Date: 9/24/2014 1:31 PM |
Notes: SE LE ANADIO WHIRFLOC, 1 CAPSULA, 1 LB. LACTOSA, 1 OZ GINGER, 1/2 CRDA PUMPKING SPICE
3 tsp Pumpkin pie spice @ 5 min of boil.
2 large cans of Pumpkin Puree to the primary.
For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves
Add 1/2 tsp of vanilla extract to the cooled priming mixture.
After the mixture has cooled, add it to the bottling bucket(before racking!)
Bottle and condition for 2 weeks |
|
|
Cement Christmas Wheat
|
Specialty Beer
|
5.5 Gallons |
1.07 |
1.018 |
6.92 |
36.62 |
19.06 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2013 9:52 PM |
| Notes: |
|
|
Island's Superbike IPA
|
American IPA
|
11 Gallons |
1.068 |
1.016 |
6.74 |
65.28 |
9.67 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
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: 6/21/2013 11:18 PM |
| Notes: |
|
|
|
|