|
Citra SMaSH
|
American IPA
|
1 Gallons |
1.061 |
1.011 |
6.61 |
38.58 |
7.24 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 1.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2016 4:03 PM |
| Notes: |
|
|
Premium Lager
|
American Lager
|
50 Litres |
1.049 |
1.007 |
5.48 |
21.27 |
4.13 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 60.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 3/21/2022 6:36 AM |
Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager
NOTES / PROCESS
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Electric Brewery Heating Element Assembly
BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days.
Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to around 2.5 volumes of CO2.
The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing. |
|
|
"perfect" Pumpkin Ale
|
Autumn Seasonal Beer
|
8 Litres |
1.066 |
1.015 |
6.61 |
28.27 |
14.64 °L
|
1.3K |
0 |
|
|
Author:
|
|
vl
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 10/14/2020 11:48 AM |
| Notes: |
|
|
Citrus Hop Juice
|
American IPA
|
20 Litres |
1.07 |
1.017 |
6.93 |
58.35 |
7.12 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2018 9:21 PM |
| Notes: |
|
|
St.Patrick's Bane
|
Specialty IPA: Black IPA
|
9 Litres |
1.063 |
1.009 |
7.11 |
55.53 |
25.66 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sugar solution in bottling bucket |
Priming Amount: 50g in 200ml pre-boiled warm water |
Creation
Date: 1/6/2018 4:33 AM |
Notes: 15g Morgans American Ale yeast (S05 repackaged). Rehydrated at 30c.
This is an experimental Black IPA I've designed for St.Patrick's Day, but in reality, I won't get the best from it until the Summer after a lengthy bottle conditioning period.
It will be interesting to taste the Rye in this. From the product description from Weyermann it seems it should play nicely, but if it adds the earthy spiciness I've heard, it will add an interesting twist...or just make for a beer with an identity crisis. Who knows?
Brew day 28/01/18. No problem with mash temps, but efficiency not there yet. Ended up 8 liters into the fv with og 1.050...quite away from target 1.063... |
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|
Mamma's Milk Coffee Stout
|
Imperial Stout
|
5 Gallons |
1.067 |
1.022 |
5.94 |
35.75 |
41.58 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 6/18/2017 8:25 PM |
Notes: Add lactose with ~10 min left in the boil
## finalize coffee addition instructions:
- add 1 pot of STRONG coffee while kegging
--- or ---
- let it sit on grounds for ~3 days (too long makes too bitter) |
|
|
Vitus
|
Weizenbock
|
25 Litres |
1.071 |
1.018 |
6.99 |
17.51 |
5.98 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 3.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2017 11:01 AM |
| Notes: |
|
|
Six-Pack Series Belgian Blond
|
Belgian Blond Ale
|
5.75 Gallons |
1.061 |
1.01 |
6.74 |
22.1 |
4.24 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 82 |
Mash Thickness: 0.75 |
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: 3/12/2017 3:05 PM |
Notes: OG to fermenter should be 1.060. Sugar will bring up to 1.061
Recipe developed for Six-Pack Series group brewing workshop
Winner - Second place in Belgian Brew Brawl competition hosted and sponsored by South Austin Area Zymurgists.
|
|
|
Diabeł Tasmański
|
Specialty IPA: Black IPA
|
23 Litres |
15.054 |
2.645 |
6.69 |
67.23 |
34.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 13.4 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2016 8:29 PM |
| Notes: |
|
|
Sur Jul
|
Oud Bruin
|
25 Litres |
1.056 |
1.009 |
6.09 |
24.11 |
19.87 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2016 7:02 AM |
| Notes: |
|
|
Burns Rd IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.016 |
6.73 |
64.37 |
7.42 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2014 3:24 AM |
| Notes: |
|
|
American Amber Ale - Cask
|
American Amber Ale
|
24 Litres |
1.054 |
1.012 |
5.51 |
40.2 |
14.99 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2016 1:20 PM |
| Notes: |
|
|
Honey Lemon Saison
|
Saison
|
5.5 Gallons |
1.065 |
1.013 |
6.85 |
25.15 |
5.81 °L
|
1.3K |
0 |
|
|
Author:
|
|
BrewPilot
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2016 6:21 PM |
| Notes: |
|
|
Honey Basil Kolsch
|
Kölsch
|
5.75 Gallons |
1.062 |
1.015 |
6.26 |
16.38 |
4.27 °L
|
1.3K |
0 |
|
|
Author:
|
|
subliminalfringe@yahoo.com
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 5/17/2016 11:55 PM |
Notes: IBU about 17
90 minute boil |
|
|
Morning Wood
|
American Porter
|
8 Gallons |
1.062 |
1.009 |
6.92 |
49.83 |
38.37 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/19/2016 1:47 AM |
Notes: Ferment without control. Ballard Weather High Temp is 66 and low is 51 for the forecast.
Yeast is WLP200 Morebeer Best of Both Worlds - WLP001/WLP002 Blend. |
|
|
NEIPA 1 (Biggie)
|
American IPA
|
5 Gallons |
1.069 |
1.016 |
6.98 |
108.13 |
4.55 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2016 9:34 PM |
| Notes: |
|
|
Pirate Blood (Red Ale)
|
Irish Red Ale
|
18 Litres |
1.053 |
1.012 |
5.34 |
25.02 |
13.59 °L
|
1.3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 100 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 3.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 10:07 PM |
Notes: FERMENTATION
Fermentation temperature at around 22 °C 3-5 days
MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C |
|
|
2015 Dark Passenger Stout
|
Foreign Extra Stout
|
1 Gallons |
1.07 |
1.017 |
6.89 |
123.38 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2015 2:38 PM |
Notes: Fermented in glass 7 days and ready to bottle.
Yield 9&1/2 - 12 oz bottles.
Actual gravities:
O.G. 1.067
T.G. 1.020
Really pleased with this pilot batch - pours with a dense, almost nitro-like head. Aroma is roasty with bittersweet cocoa. Light, finely-beaded carbonation. Pleasant roast level, with espresso, some cacao, and hints of baked dark pit fruit and burnt currant. Bittering nowhere near as heavy as IBU calculation would indicate. |
|
|
Camden IPA
|
American IPA
|
5.5 Gallons |
1.052 |
1.012 |
5.2 |
73.17 |
7.79 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
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: 6/19/2015 6:48 PM |
| Notes: |
|
|
SchuBrew Flanders
|
Flanders Red Ale
|
5 Gallons |
1.053 |
1.013 |
5.31 |
12.74 |
12.12 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 5/19/2015 6:59 PM |
| Notes: |
|
|
|
|