Goldenrod
|
American Pale Ale
|
23 Litres |
1.056 |
1.012 |
5.76 |
43.62 |
9.43 °L
|
1.2K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 7/5/2016 2:31 PM |
Notes: |
|
Citra Cascade Mosaic American Ipa
|
American IPA
|
75 Litres |
1.051 |
1.007 |
5.73 |
45.72 |
3.61 °L
|
1.2K |
0 |
|
|
Boil
Size: 78 Litres |
Boil Time: 20 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2021 9:55 AM |
Notes: |
|
Rocky Mountain Clover Honey Wheat Beer
|
Weizen/Weissbier
|
5.5 Gallons |
1.048 |
1.012 |
4.69 |
26.88 |
4.16 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 11/30/2017 8:42 PM |
Notes: This is a fairly simple wheat beer that is attenuated with notes of strawberry from dried hibiscus flowers, not actual strawberries, based on teas that use hibiscus to achieve a subtle strawberry flavor.
Color should be golden, with a slight red hue or tinge. |
|
EdWorts' Haus Pale Ale 5 Gal
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.009 |
5.76 |
32.37 |
4.31 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 8/18/2017 10:35 PM |
Notes: Scaled & tweaked version of EdWort's Haus Pale Ale recipe. Subbed Centennial for Cascade, and finished with Ahtanum. Will use US-05 vs Nottingham. Will ferment using STC1000+ Quick Ale profile (Pr0)
Pitch < 72°
SP0 72° 12hrs Ramp Down
SP1 64° 72hrs
SP2 64° 24hrs Ramp Up to D-rest & Clean-up
SP3 70° 72hrs
SP4 70° 24hrs Ramp Down
SP5 36° 252hrs (10.5 Days) Crash
Total Days: 19
|
|
Cream Ale
|
Cream Ale
|
23 Litres |
1.043 |
1.006 |
4.84 |
18.41 |
3.03 °L
|
1.2K |
1 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 76 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 3:20 AM |
Notes: Created a thinner mash than 2.7L/kg as sparge vessel is only 16.5L. |
|
Yellow Diamond Belgian Pale Ale
|
Belgian Pale Ale
|
5 Gallons |
1.057 |
1.013 |
5.79 |
40.37 |
10.07 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
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: 3/7/2017 12:26 PM |
Notes: Use piloncillo or another unrefined sugar.
Mash at 152F for 60 min. Add boiling water to raise to 170F, and sparge. |
|
Czech It Out Pilsner - BYO Recipe
|
Czech Premium Pale Lager
|
12 Gallons |
1.051 |
1.013 |
5.04 |
33.3 |
3.98 °L
|
1.2K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2016 7:34 PM |
Notes: |
|
15 Minute Cascade Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.46 |
36.31 |
10.98 °L
|
1.2K |
0 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 15 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2016 4:03 PM |
Notes: |
|
Citra/El Dorado Pale Ale
|
American Pale Ale
|
6.5 Gallons |
1.049 |
1.007 |
5.6 |
44.3 |
4.63 °L
|
1.2K |
0 |
|
Author:
|
|
Tradition Brewing
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2016 8:54 PM |
Notes: Caramel Malt is GW Sacchra 50. They suggest it provides mouthfeel, a mahogany hue and is slightly earthy to allow hops to shine through. Wanted GW Pilsner, but shop only had Weyermann.
Pilsner: Weyermann
Maris Otter: Hugh Baird
White Wheat: Great Western
Starter: 3.6 oz DME in 1 liter provides 237 billion cells. |
|
7 Fjell Møllaren
|
Witbier
|
23 Litres |
1.046 |
1.008 |
4.92 |
17.63 |
3.91 °L
|
1.2K |
0 |
|
Author:
|
|
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2016 12:25 PM |
Notes: |
|
Gamourra American Pilsen Ale (110L)*
|
Premium American Lager
|
100 Litres |
1.057 |
1.012 |
5.86 |
16.87 |
3.41 °L
|
1.2K |
0 |
|
|
Boil
Size: 115 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2014 1:09 AM |
Notes: dia 05/09/2025
após fervura adicionado 15L de água gelada
houve 15L de evaporação***
Brix: 13,0 - OG : 1.050 - PH:5,3
Temperatura Fermentação 15°C do dia 05set25 ao dia ??set25
Temperatura Fermentação 17°C do dia ??set25 ao dia ??set25
obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água.
usado fermento W34-70 que já estava no fermentador usado 3 vez e 2 meses guardado após o último uso no próprio fermentador
*Foi colocado nutrientes antes do mosto pronto.
em 20 horas já estava fermentando.
Temperatura do mosto pós resfriado de placas : 26,5°C
dia 02/05/2025
adicionado 1.2kg açucar cristal na fervura
Após fervura
após fervura adicionado 17L de água
Brix: 11,7 - OG : 1.048
Temperatura Fermentação 15°C do dia 02mai25 ao dia 08mai25
Temperatura Fermentação 17°C do dia 08mai25 ao dia ??mai25
obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água.
usado fermento W34-70 que já estava no fermentador usado 2 vez e 5 meses guardado após o último uso no próprio fermentador
não Foi colocado nutrientes antes do mosto pronto.
em 30 horas já estava fermentando.
Temperatura do mosto pós resfriado de placas : 26,5°C
dia 19/12/2024
Antes da Fervura 118L : Brix 8.8
adicionado 2kg açucar demerara na fervura
Após fervura
após fervura adicionado 10L de água
Brix: 11,5 - OG : 1.04714
Temperatura Fermentação 15°C do dia 19dez24 ao dia 04jan25
obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água.
usado fermento W34-70 que já estava no fermentador usado 1 vez
Foi colocado nutrientes antes do mosto pronto.
em 12 horas já estava fermentando.
Temperatura do mosto pós resfriado de placas : 26,5°C
dia 15/11/2024
Antes da Fervura 65L : Brix 16
após fervura adicionado 20L de água
após Fervura : No fermentador c/ água
adicionado 550g açucar cristal invertido ácido lático
sendo 50L Fermentador PP : Brix 11,6 SG 1.045 PH: 5,2
adicionado 600g açucar cristal invertido ácido lático
sendo 60L Fermentador Inox : Brix 11,6 SG 1.045 PH: 5,0
Temperatura Fermentação 18°C do dia 15 ao dia 23
dia 23/11 baixado pra 15°C
dia 23/11 Brix: 2,4 FG: 1,009 ABV:4,9% PH: 4,5/4,6
dia 07/11/2024
Antes da Fervura 65L : Brix 11,7
adicionado 1,3kg mel : Brix 13,6
adicionado 20L de água
após Fervura : No fermentador c/ água 75L Brix 11,2
Temperatura Fermentação 13°C do dia 7 ao dia 15
Temperatura Fermentação 17°C do dia 15 ao dia ??
Baixar temperatura para ??°C Cold Crash
Dia 16 dez 2020
50L Apa
Início 7:30h
Antes da Fervura 61L densidade : 1.042 Brix: 10.8 ph : 5.5
2g sulfato cálcio, 2g sal, 500mg magnésio, 500mg zinco
Depois da Fervura 46L densidade : 1.048 Brix:12.4 ph : 5.5
22/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4
23/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4
26/dez add 170g Amarillo 8,5% AA YCHHOPS para 45 L de Apa sendo 3,7g por Litro.
27/dez add 1,537g manga Palmer cozida e congelada
|
|
Blądę Ąlę
|
Belgian Pale Ale
|
24 Litres |
13.265 |
3.567 |
5.21 |
25.28 |
5.55 °L
|
1.2K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 12.3 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: Cane Sugar |
Priming Amount: 128g |
Creation
Date: 2/26/2016 8:49 PM |
Notes: |
|
Kinn Dampen
|
California Common Beer
|
23 Litres |
1.046 |
1.012 |
4.55 |
32.48 |
8.27 °L
|
1.2K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 6:06 PM |
Notes: Ta i 0min humlen og skru av kokeplaten. La alt hvile i 15min før man starter kjøling. Man kan lage whirlpool mens dette pågår.
De har forøvrig prøvd enda lavere gjæring på denne for å få den enda cleanere. 16 grader
MEN: I boka "Ølbrygging - fra hånd til munn", så er Espen sitert på "Dersom du har valgt deg ut to gjærtyper, kan du også blande disse, som for eksempel i vår Dampen, der vi har tilsatt like mengder av engelsk og belgisk gjær" Da blir Wyeast 3787 brukt også. |
|
Dark Ale
|
Brown Porter
|
21 Litres |
1.048 |
1.008 |
5.28 |
21.58 |
26.32 °L
|
1.2K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2015 3:38 AM |
Notes: |
|
The Dude Abides - White Russian Ale
|
Specialty Beer
|
5 Gallons |
1.052 |
1.013 |
5.11 |
11.91 |
5.02 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 7/27/2015 10:10 PM |
Notes: |
|
Rye Oh' Rye Pale Ale
|
Specialty Beer
|
5.5 Gallons |
1.049 |
1.012 |
4.93 |
22.81 |
4.77 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2015 7:41 PM |
Notes:
hop stand it for 30 mins to get IBU after boil.
no starter - see if it works for standard OG beers.
***rebrew***
seriously sticky mash, increase rice hulls significantly, and use a thinner mash @ 1.5qt/lb
otherwise tasty, perhaps dry hopping for more aroma next time and some color malts to get it orangey.
also a small bittering charge could be useful? |
|
Trigo Oscuro
|
Dunkelweizen
|
5.5 Gallons |
1.055 |
1.014 |
5.48 |
11.75 |
14.95 °L
|
1.2K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2015 1:44 PM |
Notes: |
|
Dunkelweizen
|
Dunkelweizen
|
5 Gallons |
1.056 |
1.02 |
4.78 |
10.07 |
18.59 °L
|
1.2K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2015 6:22 PM |
Notes: Dunkelweizen: Munich and chocolate malts combine to create a darker, maltier version of its lighter counterpart, Hefeweizen. Amber-Brown in color yet medium-bodied with a slightly sweet, bready flavor. A specialty wheat yeast produces the characteristic phenols found in traditional Weizens. |
|
Brad's Best Bitter
|
Extra Special/Strong Bitter (ESB)
|
3 Gallons |
1.05 |
1.013 |
4.84 |
29.12 |
8.68 °L
|
1.2K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 5:52 AM |
Notes: |
|
Thorn Thaler Ale
|
American Pale Ale
|
50 Litres |
1.059 |
1.018 |
5.32 |
44.26 |
15.01 °L
|
1.2K |
0 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 10/31/2014 12:13 PM |
Notes: |
|
|
|