|
Carmudgeon
|
American Strong Ale
|
5 Gallons |
1.103 |
1.018 |
11.13 |
41.93 |
15.55 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 3/6/2021 3:46 PM |
| Notes: |
|
|
Jay Crommie's Recipe
|
American IPA
|
7 Gallons |
1.11 |
1.028 |
10.83 |
51.41 |
7.17 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 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: 10/23/2011 11:16 PM |
| Notes: |
|
|
Michelle's Winter Warmer
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.098 |
1.027 |
9.34 |
36.01 |
19.89 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
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: 8/7/2016 12:09 PM |
| Notes: A bit cloying. This was based off of Jamil's Old Yule Loggy. I probably won't brew again. |
|
|
Providência Imperial IPA
|
American Light Lager
|
1500 Litres |
1.078 |
1.013 |
8.52 |
68.17 |
5.39 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1800 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 8/31/2016 8:01 PM |
Notes: duplo dryhopping, dividir o dryhopping em dois, fazer o primeiro a 18 por 3 dias, adicionar a segunda carga e reduzir a temperatura para 10.
bombardear por baixo com co2 pra agitar.
IMPORTANTE: ANTES DO DRYHOPPING COLETAR LEVEDURA OU TROCAR DE TANQUE. |
|
|
Witbier
|
Witbier
|
6 Gallons |
10.899 |
2.407 |
4.51 |
13.23 |
3.37 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.55 Gallons |
Boil Time: 60 |
Boil Gravity: 9.5 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/19/2022 9:10 PM |
| Notes: |
|
|
Horny Pony
|
American Pale Ale
|
18 Litres |
1.043 |
1.01 |
4.4 |
27.97 |
9.47 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 18 Litres |
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: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2013 4:48 PM |
| Notes: |
|
|
Legend Of The Lutra Otter
|
Blonde Ale
|
5.5 Gallons |
1.049 |
1.011 |
5.02 |
20.01 |
5.22 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70.5 |
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: 5/12/2021 2:23 PM |
Notes: Hops as substitutions of Vanguard are:
Hallertau
Hersbrucker
Mount Hood
Liberty
I'm going to use Mount Hood
Notes from Brad, Northern Brewer Head Brewer:
“This recipe may seem overly simple, but that is for a reason. The true purpose of the intentionally basic grain bill and hop schedule is to highlight a truly unique yeast strain. Omega Yeast has released a single strain of Norwegian Kveik, and the results from this strain are truly impressive. Originally isolated from Omega’s Hornindal Kveik yeast blend, Lutra™ is a rapidly fermenting yeast strain with an incredible neutral flavor expression within a wildly remarkable temperature range. Fermented at traditional ale temperatures around 68F, Lutra™ produces nearly lager-like beers with an exceptionally clean and crisp finish with minimal ester production. On the other end of the temperature spectrum in the low 90F range, Lutra™ remains quite clean yet expresses a gentle ester profile that brings to mind the flavors of a traditional Kolsch strain. In addition to its incredibly clean and crisp flavor profile, Lutra™ is an absolute beast with an insatiable hunger for malt sugars - full attenuation can be achieved in mere days. With lower temps, I have found that this recipe can attenuate in 4 days, while elevated fermentation temperatures pare this down to 3. Of course, there are many factors that influence its performance, but it is a very rapidly fermenting yeast strain to be sure. Ensuring proper aeration/oxygenation will give the yeast cells everything they need to chow down on your wort to flip a batch at break-neck speed. Although temperature control is not particularly important, taking this strain up to normally forbidden heat levels will not be a detriment to this recipe. Go ahead, crank this one up and let it rip - you will be surprised at how quickly and cleanly Lutra™ gets the job done, and then it seems to magically drop out of suspension leaving a relatively clear beer in short order. It may be a “new” Kveik strain to most, but Lutra™ is certainly a legend in the making.”
|
|
|
Space Pharmacy
|
German Pilsner (Pils)
|
9.5 Gallons |
1.049 |
1.012 |
4.82 |
40.26 |
3.67 °L
|
1.3K |
5 |
|
|
|
| Boil
Size: 13.01 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/28/2020 7:58 PM |
Notes: Mash Temperature: 151°F (66°C), then mash out to 165°F (74°C).
Adjust water to hit a mash pH of 5.4.
Boil for 75 minutes (to drive off DMS) following the hops schedule.
Pitch the yeast at 52°F (11°C) and ferment at 54°F (12°C) for 5 days before raising the temperature slowly to clean up any diacetyl. Rack to secondary day 18 and allow at least 7–10 days of cold lagering time before packaging.
|
|
|
25. Sierra Nevada Clone
|
American Pale Ale
|
23 Litres |
1.052 |
1.013 |
5.13 |
68.69 |
11.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 11/29/2018 10:45 PM |
| Notes: |
|
|
Pre-Prohibition Southern English Brown Ale
|
London Brown Ale
|
5.5 Gallons |
1.05 |
1.012 |
5 |
16.21 |
30.01 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2018 2:55 PM |
Notes:
Water Gals Qrts
Total mash water needed 8.58 34.3
Strike water volume at mash thickness of 1.8 qt/lb 4.6 18.4
Remaining sparge water volume 3.97 15.9
Grain absorption losses -1.28 -5.1
Mash Lauter Tun dead space -0.13 -0.5
Amount going into kettle 7.17 28.7
Boil off losses -1.5 -6
Kettle dead space -0.06 -0.3
Hops absorption losses -0.05 -0.2
Misc. losses -0.06 -0.3
Amount going into fermentor 5.5 22
Total: 8.58 34.3
|
|
|
PAPA
|
American Pale Ale
|
21 Litres |
1.047 |
1.011 |
4.7 |
40.07 |
5.43 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2017 2:43 PM |
| Notes: Pyde's American pale ale |
|
|
Bakke Brygg American Blonde Ale 50 L
|
Blonde Ale
|
50 Litres |
1.047 |
1.01 |
4.89 |
24.37 |
3.63 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: N/A |
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: 8/1/2017 7:05 AM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. |
|
|
Ginger-Beet Saison
|
Saison
|
5.75 Gallons |
1.051 |
1.013 |
5.06 |
22.31 |
5.93 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 73 |
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: 5/15/2017 6:31 AM |
| Notes: |
|
|
Sour Gummi Worms
|
Berliner Weisse
|
5 Gallons |
1.046 |
1.008 |
5.05 |
7.25 |
3.5 °L
|
1.3K |
1 |
|
|
Author:
|
|
Laurel Canyon Brewing
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2016 1:45 AM |
| Notes: |
|
|
Belgian Citra APA
|
American Pale Ale
|
16 Litres |
1.048 |
1.011 |
4.91 |
39.38 |
5.5 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2015 6:13 PM |
| Notes: |
|
|
Gans'd Alt
|
Düsseldorf Altbier
|
10 Gallons |
1.052 |
1.016 |
4.65 |
36.04 |
15.35 °L
|
1.3K |
1 |
|
|
Author:
|
|
ZIL Brewing
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: N/A |
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: 4/13/2015 3:09 AM |
| Notes: |
|
|
ESBBBBBB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.053 |
1.014 |
5.08 |
22.49 |
1.22 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2011 4:16 PM |
| Notes: First attempt at "recycled" yeast - made starter w/ slight activity. No apparent activity after 36 hrs in primary so I added a pack of dry yeast to kick start the process. Still in primary. Go to secondary on Saturday. |
|
|
Fresh Hopped Pale Ale
|
American Pale Ale
|
2.75 Gallons |
1.048 |
1.013 |
4.54 |
36.35 |
8.03 °L
|
1.3K |
1 |
|
|
Author:
|
|
bowlersp
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 5/17/2014 1:07 AM |
Notes: Inspiration for this Pale Ale recipe came from a buddy who grows his own hops. He gave me a bunch of Cascade hops so I thought I would try and make a Pale Ale using just those hops.
Brew day Notes:
-Steeped Grains at 155* for 45 minutes
-Added enough water to the wort (after boil) to get to 2.75 gallons. Shook very well in 5 gallon carboy and poured wort into 3, 1 gallon glass carboys. Split 1 package of Safale US-05 into 3 piles and poured one into each carboy.
10 Days after brew day:
-Dry hopped with .75 oz of Cascade whole leaf hops. Added .25oz of Cascade whole leaf hops to each (3 total) 1 gallon glass carboys. |
|
|
004. Acoustic Session Ale
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.042 |
1.01 |
4.29 |
38.31 |
7.88 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2014 4:12 PM |
Notes: Brew day: Sunday March 30, 2013.
Steeped 0.5 lbs of 30-40L Crystal for 30 mins @160-170F. 1 TBSP of Irish Mosh @ 15 mins of boil.
Boil ended with 9L (2.4G). Topped up with three (and a bit) 1G water jugs.
OG: 1.042. 2 Gravity points lower than target. 2 possible reasons: (i) perhaps because I added a little bit too much water from the 4th water jug. (ii) I also pitched my yeast first and grabbed my gravity sample after. 2nd time in a row I made this mistake. (iii) I might not have added the full amount of LME. Its tough to get absolutely all of the extract out of the jug.
03/31: Signs of fermentation 12 hours after pitching.
Expectations: bare-bones, sessionable English best bitter with traditional characterisitcs from the Nottingham yeast and willamette hops (fruity/floral/peppery) and hopefully a well-balanced malt backbone with the crystal 40L and amber LME. Fermentation temp is a little high, around 23-24C, so it might have dominating fruity characteristics (hopefully not off-flavours).
Dry hopped with 1 oz. of Goldings hops. Probably domestic. Hopefully will add a subtle (maybe not even noticeable) earthy/spicy/floral aroma. Maybe it will complement the spiciness/floral of the willamete aroma hops.
Bottles:
30x355ml = 10.65L
10x800ml = 8L
2x750ml = 1.5L
4x500ml = 2L
TOTAL = 22.15L
Bottling day: 04/14/2014. 3 oz of corn sugar with 2 cups of boiled water to make 0.81 volumes of C02 (with 1.75 volumes of calculated C02). Broke my second hydrometer when reaching for my scale. :(
Tasting day: 05/12/2004. 2 weeks bottle conditioned, 2 weeks in fridge. Fuller's London Pride Premium Bitter for comparison.
Appearance: ASA: dark, ruby red and hazy. little to no head retention. FLP: golden orange and light, medium head the fades within 10 seconds.
Smell: ASA: slight caramel and nutty. Also pretty earthy. FLP: more of a "beer" smell and slightly metallic? Smells crisp. Floral and earthy.
Taste: caramel again. light and refreshing, sessionable. fairly malty with slight fruit notes. very enjoyable. low-medium bitterness. FLP: about same medium bitterness with more of an earthy character. Just as sessionable/enjoyable. I like mine a little better though.
Mouthfeel: little to no carbonation in both. no bubbles present. medium body for both? I dont see much of a difference in mouthfeel. FLP has a lighter mouthfeel/body. It just kind of rolls of the tongue. Mine is slightly more viscous.
Overall: both very drinkable, as they should be. Mine is overall more caramelly/nutty and feels heavier despite the much lower abv. I tend to like mine more as it falls more on the caramelly/fruity side, while FLP is earthy and resiny.
|
|
|
Dr. Z And His ESB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.051 |
1.014 |
4.8 |
40.71 |
16.41 °L
|
1.3K |
2 |
|
|
Author:
|
|
Old Goat Brewing
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2013 3:31 AM |
Notes: only had 1.75 oz of 1210
used .25 whole leaf amarillo to fill the gap |
|
|
|
|