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Timothy Kilmer's Recipe
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Dunkelweizen
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5 Gallons |
1.087 |
1.022 |
8.5 |
71.94 |
23.02 °L
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1.2K |
0 |
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Author:
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ericosuave420
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| 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: 2/25/2013 8:35 PM |
| Notes: |
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Imperial Honey Blueberry Ale
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Mixed-Style Beer
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5.5 Gallons |
1.083 |
1.004 |
10.43 |
26.85 |
5.61 °L
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1.2K |
0 |
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| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 5/1/2020 3:17 PM |
Notes: Add 4oz blueberry flavoring when kegging/bottling
OR
Add 9 lbs of frozen blueberries to secondary
Use less for more subtle flavoring |
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Milk Stout
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Sweet Stout
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5 Gallons |
1.088 |
1.028 |
7.83 |
19.27 |
50 °L
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1.2K |
2 |
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| Boil
Size: 6.13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
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: 8/27/2015 5:07 AM |
| Notes: |
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Malt Beverage
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No Profile Selected |
15 Gallons |
1.162 |
1.04 |
15.93 |
1.18 |
4.54 °L
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1.2K |
0 |
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| Boil
Size: 16 Gallons |
Boil Time: 20 |
Boil Gravity: 1.152 |
Efficiency: 35 |
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: 10/10/2015 7:12 PM |
Notes: -Heat ~16G of water to around 175
-Dissolve all extract and sugar
-Add hops
-Bring to boil for 20 mintes
-Cool and transfer to fermentor
-Add yeast, seal and apply blow off tube/airlock
Yeast Used: Red Star Pasteur Champagne, 9 packages per 15 gallons of wort |
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Black Citraic IPA - Beer 45
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Specialty IPA: Black IPA
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34.7 Litres |
1.072 |
1.011 |
7.98 |
73.54 |
31.96 °L
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1.2K |
0 |
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| Boil
Size: 41 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 74 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: Dextrose |
Priming Amount: 135g @ 18C |
Creation
Date: 2/12/2016 5:11 PM |
Notes: lager malt, Propino extra pale and Crisp Maris Otter = odd mixture .. just using up end of stuff! Carafa III added 60min into mash cycle.
Mash pH @ 60 min = 5.40
Mash pH @ 90 min = 5.28
Pre boil pH = 5.30
Post boil pH = 4.98
Beer pH = 4.28
Effeiency at 74% so 1.2kg of Dextrose added:
BG = 1052
OG = 1060
OG after dextrose =1074
FG = 1013
ABV = 8.02%
IBU = 77.33
SRM = 33.07
Racked on 1-3-16 (1.5L-2L loss from yeast trub) and FG now 1011 with attenuation by to 83%:
OG = 1074
FG = 1011
ABV = 8.22%
Racked on 7-3-16 with 1500ml loss and 1L sterile water added:
OG = 1072
FG = 1011
ABV = 7.98
IBU = 75.05
SRM = 32.40
Racked on the 16-3-16 with 1L loss.500ml added at racking + 200ml at bottling on: -----(with dextrose 135g):
OG = 1072
FG = 1011
ABV = 7.98%
IBU = 73.54
SRM = 31.96
Notes: adding carafa III two thirds through mash gives .... |
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Black Gloop
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Russian Imperial Stout
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19.5 Litres |
1.085 |
1.021 |
8.3 |
61.13 |
41.21 °L
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1.2K |
0 |
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| Boil
Size: 20.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2017 10:10 AM |
| Notes: Of and fg are exact |
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RIP Van Winkle
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Imperial Stout
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6 Gallons |
1.102 |
1.026 |
9.98 |
57.12 |
50 °L
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1.2K |
1 |
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 8/16/2016 11:35 AM |
Notes: Grain Bill has 1) Marris Otter
2) honey malt
3) pale malt
4) Crystal 80
5) Pilsner
6) Wheat
Needs:
1) Special B
2) Catramunich III
3) American Chocolate
4) Pale Chocolate |
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Oatmeal Stout
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Oatmeal Stout
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5 Gallons |
1.046 |
1.011 |
4.6 |
22.53 |
37.69 °L
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1.2K |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 12/30/2022 9:09 PM |
| Notes: |
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051 - OVERDOSE - Baies De Sureau
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Fruit Beer
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22 Litres |
1.046 |
1.009 |
4.89 |
4.77 |
3.46 °L
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1.2K |
0 |
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Author:
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
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: 4/19/2020 12:44 AM |
Notes: Baies de sureau réduit au Vitamix ou Mortier.
50g en fin de Boil et 300g en pleine fermentation.
Brasse: 19 Avril 2020 (pandémie) !!
35L d'eau robobrew
Ajout du houblon au mash
Superbe recirculation
50g de baies de sureau broyées à 10 minutes avec Irish Mosh.
Réutilisation de la levure US-05 de la batch précédente.
(Over pitch)
26L - Preboil
Pitché US-05 (2e utilisation) à 22'C
OG: 1.046
Installé Blow-off - trop plein.
High Krauzen
Ajout de 300g de baies de sureau passée au Vitamis et grillées au four pour asseptiser. Ça sent fucking bon !!!
FG 29 avril: 1.011
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So Eng Brown
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American Amber Ale
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6 Gallons |
1.042 |
1.01 |
4.18 |
17.72 |
25.9 °L
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1.2K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: dextrose |
Priming Amount: 4 oz |
Creation
Date: 5/15/2019 12:59 PM |
| Notes: |
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Octoberfest
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Altbier
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5.5 Gallons |
1.027 |
1.007 |
2.62 |
0 |
9.08 °L
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1.2K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2018 5:02 PM |
| Notes: |
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Bobek English Ale
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Strong Bitter
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28 Litres |
1.053 |
1.016 |
4.82 |
39.49 |
9.23 °L
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1.2K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 7/5/2017 3:14 PM |
| Notes: |
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Peanut Butter Porter
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American Porter
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10 Gallons |
1.052 |
1.014 |
4.96 |
42.29 |
35.32 °L
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1.2K |
1 |
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| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 9/27/2016 5:45 PM |
Notes: Second batch pitched US-05 direct.
Slowly added 2lbs total of PB2 at 10 minutes remaining in boil. |
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24 Sussex Honey Porter
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English Porter
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8 Gallons |
1.052 |
1.016 |
4.78 |
22.34 |
25.48 °L
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1.2K |
0 |
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| Boil
Size: 10.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2016 7:24 PM |
| Notes: |
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Porta Potty Porter Blueberry
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American Porter
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5 Gallons |
1.051 |
1.013 |
4.99 |
32.27 |
35.49 °L
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1.2K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 40 |
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: 3/15/2016 3:25 PM |
| Notes: |
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Double Batch Pilsner - Extract
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Classic American Pilsner
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10 Gallons |
1.045 |
1.009 |
4.66 |
39.64 |
3.12 °L
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1.2K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2016 6:18 PM |
Notes: Two five-gallon batches.
One will use American Lager Yeast, the other will use Danish Lager Yeast |
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Kölsch
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Kölsch
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21 Litres |
1.049 |
1.012 |
4.81 |
27.29 |
3.8 °L
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1.2K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 8/9/2015 3:23 PM |
Notes: Tilbehør kan varieres.
Bringebær, jordbær osv |
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Old Virginia Ham 1987 Mild
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Mild
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5.5 Gallons |
1.033 |
1.012 |
2.83 |
12.5 |
17.51 °L
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1.2K |
0 |
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| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Cane Sugar |
Priming Amount: 4 |
Creation
Date: 7/24/2015 7:46 AM |
Notes: no starter
Virginia Farm House rhett thing?
Use a blend of pale malts? ESB, MO, Golden P, 2-row? - maybe toast some malt - 8%?
Fermentation will occur quickly, but must do a diacytle rest by raising the temp slightly to 68/69F for a few days to urge the yeast to clean up. Once signs of flocculation show step temp up, or when krausen starts to fall.
be careful to monitor boil gravity. If it is too low add some DME to boost OG 3 - 4 oz
***rebrew edits***
Drop the carafa malt and use more base malt
also, consider using a different yeast wlp002 i find slightly weird, sort of smoky tasting.
and do a 50/50 split of maris otter/golden promise and ESB malt.
could be slightly more bitter, but only slightly. like 15 IBU?
also, find different way to darken, perhaps use a darker sugar and more, also only a touch of black malt, and maybe some amber malt?
- maybe use some amber malt, and replace the crystal 75 with either fawcett dark crystal (british malt) or drop to crystal 60. Balance these malts though. |
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Ryan's Roggenbier
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Roggenbier (German Rye Beer)
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5 Gallons |
1.055 |
1.017 |
5.06 |
16.23 |
17.52 °L
|
1.2K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2015 9:29 PM |
Notes: Use 1 or 2 packets T-58 yeast, or German weizen yeast as available. Adding rice hulls to reduce water retention and make draining more efficient.
Mash schedule:
-Start with 3 gal at 112 deg yields 105 deg first rest
-Add 0.75 gal boiling water to yield 3.75 gal at 123 deg second rest
-Add 2.25 gal boiling water to yield 6 gal total for 153 deg sacc rest.
-Warm during sacc rest as needed to maintain temp
-Dunk sparge using 2.5 gal water at 173 deg |
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Citra Pale Ale
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American Pale Ale
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20 Litres |
1.052 |
1.014 |
4.87 |
40.92 |
6.12 °L
|
1.2K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 3:38 PM |
| Notes: 14g of Yeast. |
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