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Bare-Boot Rye Belgian Pale
|
Belgian Specialty Ale
|
12 Gallons |
1.063 |
1.015 |
6.28 |
49.83 |
13.56 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2014 3:08 PM |
| Notes: |
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Ugly Fish IPA (Sculpin Clone)
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.59 |
98.18 |
4.7 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.28 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2023 2:45 PM |
| Notes: |
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Saison
|
Saison
|
12 Litres |
1.067 |
1.006 |
8.12 |
22.16 |
7.29 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 26 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 8/24/2021 3:30 AM |
Notes: Profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70
mash ph 5.3
64C mash.
26start~29 refuig set up
starter (.50)- .44L 1.035-35.1gDME |
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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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Black IPA
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American IPA
|
1 Gallons |
1.062 |
1.012 |
6.55 |
92.15 |
31.61 °L
|
1.3K |
6 |
|
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|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 45 |
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: 1/30/2018 5:50 AM |
| Notes: |
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Breakfast Beer- Orange Maple Ipa
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American Wheat Beer
|
27 Gallons |
1.07 |
1.016 |
7.08 |
27.21 |
3.79 °L
|
1.3K |
0 |
|
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| Boil
Size: 25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 83 |
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: 7/24/2017 2:36 PM |
| Notes: |
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Doug's Belgian Trippel
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Belgian Blond Ale
|
5.5 Gallons |
1.095 |
1.015 |
10.51 |
29.4 |
6.08 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 70 |
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: 6/1/2017 9:46 PM |
Notes: 5 Gallons mash water @ 149 deg. Strike water is 164 deg for 90 Min
3 Gallons Sparge water @ 170 strike at 212 for 20 min
3 Gallons second runnings at 165 deg
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Plough Jogger 10bbl
|
American IPA
|
325.5 Gallons |
15.969 |
4.511 |
6.24 |
96.11 |
3.91 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 341 Gallons |
Boil Time: 90 |
Boil Gravity: 15.3 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 6:14 PM |
| Notes: |
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DeCCCoction DIPA
|
Double IPA
|
14 Litres |
1.083 |
1.021 |
8.04 |
83.21 |
9.29 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 23 ° C |
Priming Method: Speise |
Priming Amount: 90 |
Creation
Date: 4/30/2016 3:53 AM |
| Notes: |
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Pumpkin 2015
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Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.073 |
1.015 |
7.57 |
34.58 |
35.34 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2015 8:23 AM |
Notes: Two packets of US-05.
Spread 3 cans pumpkin on baking sheet, sprinkle with 1/2 cup brown sugar, and roast at 350 for 45 minutes before adding to mash.
From previous version: amped up all grain about 10%; increased relative amount of chocolate and added carapils for more mouthfeel; switched hops to Willamette and went from single bittering addition to 3 additions; increased ginger cinnamon and vanilla amounts. |
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Daddy Reddington
|
Irish Red Ale
|
3 Gallons |
1.068 |
1.012 |
7.31 |
20.76 |
13.16 °L
|
1.3K |
1 |
|
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|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 58 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 9:16 PM |
| Notes: |
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B3 Stout
|
American Stout
|
5 Gallons |
1.068 |
1.016 |
6.82 |
44.32 |
26.37 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 3:23 PM |
Notes: Used WLP200 (1/2 WLP001, 1/2 WLP002)
Used all RO water with 5.2 added
Add 4 oz Maltodextrin (not in MoreBeer Recipe)
O.G of 1.069
After ~12 hrs at 70-73*F, moved to water cooler at 68*F. |
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Belgian Dark Strong Ale
|
Belgian Dark Strong Ale
|
5 Gallons |
1.094 |
1.024 |
9.28 |
22.98 |
21.41 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.189 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2015 6:04 PM |
| Notes: |
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English Porter
|
Brown Porter
|
4 Gallons |
1.062 |
1.012 |
6.5 |
41.36 |
21.47 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 67.7 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 2/12/2015 5:07 PM |
Notes: Less boil-off than expected plus more water
added to set mash-in temp. Total water to mash about 5.5 gal.Total to fermenter about 4 gallons.Pitched yeast at 71 F. Fermented in primary (glass) at 65 F. Pre-boil OG 1.062. Post boil OG 1.062.To secondary for
1 week at 52 degrees. To keg after another week, FG 1.012. Very clear,amber, good body.
Only collected 2.5 gallons.(Lots of trub from the BIAB method after boil. Will let it settle more next time before pitching the
yeast. ABV 6.7%
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Red Head Ale
|
Irish Red Ale
|
5 Gallons |
1.065 |
1.016 |
6.34 |
36.51 |
11.69 °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: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2011 10:20 PM |
| Notes: Based on F.H. Steinbart NW Style Red |
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Dry Stout All Grain
|
Dry Stout
|
13.5 Litres |
1.043 |
1.012 |
4.12 |
30.51 |
39.25 °L
|
1.3K |
1 |
|
|
Author:
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| Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 56 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2015 5:28 AM |
Notes: First all grain recipe (no DME, no extract) so keeping it simple.
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Rosanke
|
Bière de Garde
|
15 Litres |
1.044 |
1.008 |
4.72 |
27.49 |
15.53 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 4/19/2016 11:06 AM |
| Notes: |
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Zito's Mixed Fruit
|
Fruit Beer
|
6 Litres |
1.044 |
1.011 |
4.33 |
10.72 |
8.85 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2017 4:02 PM |
| Notes: |
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Big 'B' Pale Ale
|
Special/Best/Premium Bitter
|
26 Gallons |
1.048 |
1.015 |
4.31 |
29.51 |
7.12 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 29.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2014 1:44 AM |
| Notes: |
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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.
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