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Awesome Recipe
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Doppelbock
|
1400 Litres |
1.07 |
1.017 |
6.85 |
52.62 |
17.55 °L
|
1.3K |
0 |
|
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|
| Boil
Size: 1400 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 82 |
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: 2/3/2015 11:00 AM |
| Notes: |
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King Arthur Ale
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Old Ale
|
3 Gallons |
1.069 |
1.017 |
6.79 |
43.1 |
16.57 °L
|
1.3K |
1 |
|
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| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 10/22/2020 8:39 PM |
| Notes: |
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Dusty's Cider
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Common Cider
|
5 Gallons |
1.05 |
1.001 |
6.48 |
0 |
0 °L
|
1.3K |
2 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 8/28/2018 5:47 AM |
Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing.
- add crushed campden tablets 24 hours prior to yeast pitch.
- add pectic enzyme when adding campden tablets
- Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider.
- After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed).
Oxygenated cider with pure O2 for 1min 10 sec.
Yeast:
Red Star Premier Blanc in 5 gal - 1.048 OG
Mangrove Jack M02 in 5 gal - 1.05 OG
Apples gathered on 8/25/2018
Cider pressed on 8/26/2018
Packaging - Kegging ONLY
NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor.
- add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth.
- Wait at least 12 hours.
- add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation.
- Wait at least 24 hours. 48 hours is ideal.
- Transfer cider to a keg.
- Purge oxygen from headspace.
- Remove a sample of cider and add apple juice concentrate until you're happy with the flavor.
- Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little.
- carbonate to desired levels
Very good read on backsweetening -
http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/
8/23/2019 tasting notes:
I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed.
The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.
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Tim's Belgian Strong Ale
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Belgian Golden Strong Ale
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4 Litres |
1.059 |
1.006 |
6.98 |
36.63 |
4.85 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 40 |
Mash Thickness: 2.9 |
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: 10/19/2017 8:20 PM |
| Notes: |
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Dortmunder Export
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Dortmunder Export
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2.5 Gallons |
1.058 |
1.009 |
6.45 |
22.7 |
5.38 °L
|
1.3K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 50 ° F |
Priming Method: Tablets |
Priming Amount: 8 per 22 oz bottle |
Creation
Date: 3/24/2017 8:44 PM |
| Notes: Cool and pitch liquid german lager yeast and ferment at 50F for about 7-10 days then raise temp to around 65 for a few days to cleanup and then bottle one jug and transfer the other jug to a new sanitized jug for lagering for about a month and check the difference between the two. |
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Jordan Brew Club: Beer Exp #1 - NEIPA
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American IPA
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5.5 Gallons |
1.07 |
1.02 |
6.6 |
41.76 |
7.01 °L
|
1.3K |
0 |
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| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2017 7:12 PM |
Notes: This beer was part of an experiment put on by the Jordan Brew Club (Jordan, MN). We all started off with the same malt base/hops, but then were challenged to make a change in order to make the beer unique.
The original recipe called for Citra/Galaxy/Mosaic in a boil/whirlpool/dry hop schedule. I decided to change the hops over to El Dorado & Lemon Drop in a similar schedule. The two complimented each other pretty well, with the El Dorado having a bit of earthy funk to offset the bright lemony Lemon Drop.
I initially used the default Whirlpool hop attenuation settings of Brewer's Friend (10%), which gave me a 90+IBUs. After tasting the brew, I knew that setting was off, and spoke to a couple of professional brewers, who told me to adjust the attenuation to about 3%, which gave 46 IBU...much more accurate to what I was tasting in this beer. |
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5 Gallon Festbier 1/2016
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Bière de Garde
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5.5 Gallons |
1.066 |
1.017 |
6.43 |
16.43 |
8.17 °L
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1.3K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 74 |
Mash Thickness: 1.25 |
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: 1/14/2017 3:03 AM |
| Notes: |
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QC IPA (Quarter Century)
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American IPA
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11 Gallons |
1.062 |
1.015 |
6.25 |
97.1 |
7.6 °L
|
1.3K |
0 |
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Author:
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Jeff_Wilson
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/25/2016 3:07 PM |
| Notes: |
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Tchaikovsky
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Spice, Herb, or Vegetable Beer
|
0.8 Gallons |
1.074 |
1.015 |
7.73 |
55.83 |
50 °L
|
1.3K |
0 |
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| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 44 |
Mash Thickness: 1.87 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2015 12:48 AM |
| Notes: |
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Wild Winter
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Holiday/Winter Special Spiced Beer
|
1600 Litres |
1.062 |
1.015 |
6.05 |
19.62 |
22.43 °L
|
1.3K |
0 |
|
|
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| Boil
Size: 1650 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 10/13/2015 1:18 PM |
| Notes: |
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XBEER AMERICAN IPA 2016
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American IPA
|
40 Litres |
1.065 |
1.014 |
6.74 |
65.26 |
7.13 °L
|
1.3K |
0 |
|
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| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 5.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 10:15 PM |
| Notes: |
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Hop The Blue Moon
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Witbier
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5 Gallons |
1.063 |
1.012 |
6.69 |
48.06 |
4.42 °L
|
1.3K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 1:59 PM |
| Notes: Blue Moon Clone with additional Hops |
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Blind Pig IPA (All Grain BIAB) 122615
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Imperial IPA
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10 Gallons |
1.075 |
1.015 |
7.91 |
129.96 |
6.81 °L
|
1.3K |
3 |
|
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| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 8oz |
Creation
Date: 4/12/2015 7:04 PM |
| Notes: BIAB w. passive air cooling. Depending on final boil volume, may or may not add ice. |
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Southern Style Kolsch
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Kölsch
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5 Gallons |
1.049 |
1.012 |
4.82 |
21.58 |
3.85 °L
|
1.3K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 63 |
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: 5/15/2016 10:49 PM |
| Notes: |
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Spiced Pumpkin Porter
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Brown Porter
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23 Litres |
1.045 |
1.014 |
4.07 |
22.27 |
21.09 °L
|
1.3K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2017 2:13 AM |
Notes: Pumpkin Preparation:
Sprinkle Pumpkin with cinnamon and nutmeg and roast until golden. Purée before addition at flameout. |
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Red Hefeweizen
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Weissbier
|
5.3 Gallons |
1.048 |
1.012 |
4.72 |
10.93 |
8.56 °L
|
1.3K |
1 |
|
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| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 5/19/2018 6:18 PM |
| Notes: |
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English SMaSH
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Standard/Ordinary Bitter
|
2.5 Gallons |
1.049 |
1.012 |
4.85 |
43.61 |
5.94 °L
|
1.3K |
1 |
|
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| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2019 11:41 PM |
| Notes: |
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White Stout
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Sweet Stout
|
5.25 Gallons |
1.06 |
1.023 |
4.81 |
25.83 |
10.9 °L
|
1.3K |
1 |
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2020 3:09 AM |
| Notes: |
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Dreaded Captian VAR
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Bohemian Pilsener
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12 Gallons |
1.049 |
1.013 |
4.73 |
37.93 |
3.31 °L
|
1.3K |
2 |
|
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| Boil
Size: 14 Gallons |
Boil Time: 120 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 7/12/2013 12:59 PM |
| Notes: Wyeast 2000 and 2001 will be used. |
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Brave Noise Pale Ale
|
No Profile Selected |
12.5 Gallons |
1.047 |
1.013 |
4.4 |
6.67 |
4.97 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 67 |
Mash Thickness: 1.25 |
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: 9/14/2021 4:31 PM |
| Notes: |
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