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Russian Imperial Stout O.G
|
Russian Imperial Stout
|
12 Gallons |
20.633 |
5.443 |
9.14 |
65.23 |
39.02 °L
|
1.3K |
0 |
|
|
Author:
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Crow Hop
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 20.6 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2015 8:56 PM |
| Notes: |
|
|
Key Lime Sour
|
Fruit Lambic
|
5 Gallons |
1.074 |
1.019 |
7.3 |
48.8 |
9.5 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 3/29/2021 12:05 AM |
Notes: - Malt was soured 36 hours at a temperature of 36 Celsius. Lactobacillus 2.0 was used (https://escarpmentlabs.com/products/lactobacillus-blend-2).
- The 2 pounds of Key limes were zested and juiced. The Juice was boiled for 15 min with 1 cup of water.
- The Vanilla bean was added to 2 cups of table sugar and two cups of water, boiled, to create a vanilla Simple Syrup. |
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Wheat Vodka
|
No Profile Selected |
7000 Litres |
1.067 |
1.007 |
7.87 |
0 |
3.33 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7000 Litres |
Boil Time: 190 |
Boil Gravity: 1.067 |
Efficiency: 98 |
Mash Thickness: 3.1 |
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: 6/21/2019 7:04 PM |
| Notes: |
|
|
Cranberry Orange Honey Wheat Ale
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.009 |
5.05 |
17.82 |
7.5 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 8/22/2018 4:59 PM |
| Notes: |
|
|
Lager S23
|
American Light Lager
|
56 Litres |
1.047 |
1.009 |
5.08 |
13.03 |
5.77 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 43 Litres |
Boil Time: 80 |
Boil Gravity: 1.061 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2018 9:09 AM |
| Notes: |
|
|
#53 Ironman Dr. Dre (RIS)
|
Imperial Stout
|
3.5 Gallons |
1.075 |
1.015 |
7.8 |
81.8 |
36.12 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2018 12:18 AM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/north-coast-old-rasputin-clone/ -- IBU's were low
Pitch over #52 yeast cake
Mash in at 165F
Bottling w/ 2 oz raw sugar for 1.9 volumes CO2 |
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Harkonnen Haze
|
American IPA
|
5 Gallons |
1.064 |
1.012 |
6.84 |
59.48 |
4.89 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2017 11:34 PM |
| Notes: |
|
|
B&W's Deuchars
|
Ordinary Bitter
|
42 Litres |
1.038 |
1.009 |
3.8 |
29.31 |
11.02 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2016 9:36 PM |
| Notes: |
|
|
RUKEN OLD ALE
|
Old Ale
|
500 Litres |
1.086 |
1.017 |
9.1 |
17.04 |
31.7 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 105.39 Litres |
Boil Time: 90 |
Boil Gravity: 1.41 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2016 4:16 PM |
| Notes: |
|
|
Rosemary's Baby
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.013 |
5.18 |
44.39 |
8.78 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 63 |
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: 11/7/2015 4:11 PM |
Notes: OG 1.053
FG 1.006
IBU 44.4 |
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Hogback IPA #1
|
American IPA
|
5 Gallons |
1.054 |
1.015 |
5.12 |
59.25 |
13.39 °L
|
1.3K |
0 |
|
|
Author:
|
|
csu007
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5/23/2012 4:06 AM |
| Notes: |
|
|
Rangatira Imperial IPA
|
Imperial IPA
|
5 Gallons |
1.081 |
1.024 |
7.51 |
87.9 |
9.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/28/2015 8:08 PM |
| Notes: |
|
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.06 |
1.015 |
5.95 |
10.72 |
4.62 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 1/24/2015 4:44 AM |
Notes: brew date 1/4/15
mash was 150 for 90 minutes
OG was 1.047 FG 1.010
need to go back to 3 gal mash water not 3.5
boiled 10 minutes longer to get down to 5 gal.
pitched at 1230pm
Fermentation started 7am 1/5. This just exploded. Beer on ceiling and all around fermenter.
By 1/7/15 it has settled nicely
kegged 2/19/15 Alcohol 4.83%
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Chocolate Maple Porter
|
American Stout
|
1 Gallons |
1.05 |
1.012 |
4.91 |
35.29 |
40 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 1/18/2015 2:41 AM |
| Notes: |
|
|
Vanilla Turkey Porter
|
Robust Porter
|
5 Gallons |
1.093 |
1.023 |
9.1 |
24.57 |
47.3 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.5 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: 12/13/2011 3:05 AM |
| Notes: |
|
|
Wry Smile - Clone
|
American IPA
|
12 Gallons |
1.071 |
1.018 |
7.04 |
65.91 |
12.58 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2014 8:31 PM |
| Notes: |
|
|
SkempTation
|
Flanders Red Ale
|
5 Gallons |
1.059 |
1.015 |
5.86 |
16.12 |
4.67 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.059 |
Efficiency: 60 |
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: 10/13/2014 6:08 AM |
Notes: Mash all grains for 60 minutes at 155 degrees.
Sparge at 170 degrees.
75 minute boil with hop regimen above.
Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.
Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar.
Primary Fermentations – Wyeast 1214 Belgain Abbey
Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis
Tertiary Fermentation – Wyeast 5335 Lactobacillus |
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Robust Porter 14 Liter
|
Robust Porter
|
13 Litres |
1.05 |
1.01 |
5.17 |
36.66 |
39.96 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 61 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2014 7:57 PM |
Notes: 11. september
1,050/1.010
11,5 liter
I den egentlige oppskrifta sto det 350g med crystal, hadde bare 250g med dark crystal.
Vurderer å slenge opp i en stk chipotle etter 7 dagers gjæring.
Meska den 1. timen på lav temp, rundt 63 grader, 2. timen (etter ha skaffa meg termometer) rundt 68 grader. |
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Jack Jack II
|
American Pale Ale
|
9.5 Litres |
1.053 |
1.013 |
5.35 |
46.96 |
13.32 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 16.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 69 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2014 7:51 PM |
| Notes: Version II, a little more bitter hops and due to the amount of pale malt, increased boil time to 90 minutes. Color is in the dark end of the scale though also provide the body it need. |
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Wes Belgian Strong Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.091 |
1.014 |
10.15 |
33.47 |
40 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2013 4:05 AM |
Notes: need 1 gallon of starter.
use 16 oz of dme 36 hours prior to pitching with 4.5 quarts of water. Boil water add DME boil for 15min. Cover and cool to 65°. Pitch yeast store in 2 1gal fermenters for at least 36hours stirring constantly at 65-69°. |
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