|
Code Brew
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Winter Seasonal Beer
|
5.5 Gallons |
1.07 |
1.019 |
6.65 |
42.98 |
16.44 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 11/23/2021 4:22 PM |
Notes: =====================================
11/28/2021
changing some of the malts because of homebrew shop availability.
Vienna for submitting Ashburne Mild
Caramel 30 or 40 for Carastan
Carafa Special 1 for Fawcett Pale Chocolate.
using rva 132 instead of wyeast
=====================================
11/23/2021
initial recipe formulation
this is pretty much a straight rip off of northern brewer's brickwarmer holiday spiced red ale
https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-Brickwarmer-1526671977464.pdf?6240987791473911556
will go tap water and added some acid malt for pH. Also boosted base malt to get up to around 6.5% |
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Smell Of NEIPA In The Evening
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Specialty IPA: New England IPA
|
50 Litres |
1.066 |
1.015 |
6.66 |
34.32 |
4.72 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 58.35 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 71 |
Mash Thickness: 3.5 |
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: 8/12/2020 8:32 PM |
Notes:
Meskevann før malt 55:
6.6 g kalsiumsulfat (CaSO4)
16g kalsiumklorid (CaCl2)
Spylevann 20:
2.4 g kalsiumsulfat (CaSO4)
6 g kalsiumklorid (CaCl2)
I meskevann etter malt:
2g magnesiumsulfat (MgSO4) |
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Blądę Ąlę
|
Belgian Pale Ale
|
24 Litres |
13.265 |
3.567 |
5.21 |
25.28 |
5.55 °L
|
1.3K |
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: |
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Sumerian Brew By Mattias Terpstra
|
Other Smoked Beer
|
17.2 Gallons |
1.061 |
1.006 |
7.21 |
0.38 |
14.65 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.233 |
Efficiency: 83 |
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: 12/31/2018 8:36 PM |
Notes: Yeast used: wild yeast from date wine and raw honey
http://byo.com/malt/item/2099-really-old-style-ancient-sumerian-beer http://www.biovoordeel.nl/dadels-zonder-pit-van-diverse-leveranciers-p-3842.html Make date wine with 8 L water per speidel and add grapebugs let cool overnight and add date wine and honey when cool |
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Wolf Pack Guinness
|
Irish Extra Stout
|
45 Litres |
1.068 |
1.017 |
6.75 |
41.35 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 65.03 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2022 11:17 PM |
Notes: https://shop.theelectricbrewery.com/pages/dry-irish-stout
Add the roasted barley (500L) after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over, stop the mash pump, add the roasted barley, and give it a good stir to mix it into the existing grain bed. You need to stir well as otherwise the fine layer of powdery roasted barley on top may stop the flow. Start the mash pump again and continue with your mashout. The wort will be cloudy again but it will clear as the grain bed rises to mashout temperature and you hold for ~10 minutes.
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal.
The flaked barley (1.4-1.5L) does not need to be milled as it has already been rolled flat and toasted. Add it to the mash as is.
While you can mill the roasted barley (500L) in your normal grain mill, to get the best colour and flavour use a good quality burr (not blade) coffee grinder to get an extremely fine grind, almost like dust.
1.5 qt/lb mash thickness.
Single infusion mash at 148F for 90-120 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature).
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F to quickly lock in hop flavour and aroma and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.
Pitch yeast and ferment at 66-68F (wort temperature).
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.
This beer is best served on a stout faucet pushed by a nitrogen/CO2 blend to get a nice creamy head and close to flat beer, exactly how Guinness is served on tap. One inexpensive way to mimic this is to use a syringe (without needle). Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the CO2 out of solution leaving a nearly flat beer with a creamy head. Not quite the same texture, but similar to a nitro pour. |
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Ringwood Best
|
Ordinary Bitter
|
4.5 Gallons |
1.039 |
1.011 |
3.69 |
25.76 |
10.04 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
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: 2/10/2022 4:49 AM |
| Notes: |
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Kurt's Mile HIgh Malt
|
German Helles Exportbier
|
5.5 Gallons |
1.053 |
1.008 |
5.89 |
22.59 |
5.32 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.28 |
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: 9/5/2021 4:39 PM |
| Notes: 11 oz crushed Sweet Maria's Columbia Inza Rio Paez coffee beans added to mash: cherry, cooked apple, winey plum, profusely sweet, tea-like aftertaste & tannic bittering |
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Genus 1 BBL Scotchish Amber
|
No Profile Selected |
33 Gallons |
1.043 |
1.011 |
4.15 |
18.17 |
19.09 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 9/22/2019 3:31 PM |
| Notes: |
|
|
VB
|
International Pale Lager
|
21 Litres |
1.039 |
1.003 |
4.71 |
25.78 |
3.38 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/3/2019 5:28 AM |
| Notes: |
|
|
Maibock!
|
Helles Bock
|
4.5 Gallons |
1.07 |
1.014 |
7.4 |
24.63 |
6.22 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 84 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/3/2019 7:27 PM |
Notes: 1st Place 2019 Minnesota State Fair, score 45
3rd 2021 SNAFU Las Vegas |
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CZ Pils Med Kveik
|
Czech Premium Pale Lager
|
25 Litres |
1.05 |
1.012 |
5.06 |
38.36 |
3.5 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2019 7:26 PM |
Notes: 1/2 pakke gjær for å "stresse" gjæren.
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Belgian Bastard
|
Belgian Specialty Ale
|
5 Gallons |
1.066 |
1.003 |
8.24 |
67.14 |
14.28 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 48 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: Dextrose |
Priming Amount: 5 oz |
Creation
Date: 7/20/2013 6:42 AM |
| Notes: |
|
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IRA
|
Irish Red Ale
|
23 Litres |
1.049 |
1.012 |
4.91 |
23.56 |
15.81 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2018 7:49 AM |
| Notes: |
|
|
Vanilla Cream Ale
|
Cream Ale
|
25 Litres |
1.057 |
1.012 |
5.88 |
17.04 |
4.78 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2018 8:35 AM |
| Notes: |
|
|
Cookie Monster
|
Sweet Stout
|
5.5 Gallons |
1.08 |
1.034 |
6 |
24.65 |
41.33 °L
|
1.3K |
2 |
|
|
Author:
|
|
Chris Candler
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2016 3:14 PM |
| Notes: Mill cocoa nibs with grains and use during mash. |
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Simple Mosaic
|
Imperial IPA
|
6 Litres |
1.08 |
1.017 |
8.38 |
87.67 |
4.88 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 90 |
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: 12/7/2015 12:34 PM |
| Notes: v. 2 |
|
|
VACIO
|
British Golden Ale
|
120 Litres |
1.046 |
1.01 |
4.77 |
24.87 |
4.75 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 140 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 10/7/2015 2:05 AM |
| Notes: |
|
|
Belgian Blonde Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.069 |
1.017 |
6.89 |
79.78 |
6.4 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 5:16 PM |
| Notes: |
|
|
Firework Wheat III
|
American Wheat or Rye Beer
|
5 Gallons |
1.059 |
1.014 |
5.94 |
29.02 |
6.81 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.63 |
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: 7/24/2015 3:47 AM |
Notes: Wyeast 1010 or 1007
no Irish moss
mash at 151 |
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|
Janet's Brown Ale
|
American Brown Ale
|
22.7 Litres |
1.071 |
1.017 |
7.44 |
46.25 |
22.83 °L
|
1.3K |
0 |
|
|
Author:
|
|
eskilgh
|
|
| Boil
Size: 26.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 5/18/2015 9:19 PM |
| Notes: |
|
|
|
|