|
Nord Brau APA
|
American Pale Ale
|
25 Litres |
1.056 |
1.01 |
6.1 |
38.45 |
6.19 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 4 |
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: 7/8/2018 3:47 PM |
| Notes: |
|
|
Brunos Chili Stout
|
Imperial Stout
|
5.5 Gallons |
1.093 |
1.021 |
9.43 |
69.72 |
50 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 6/3/2023 1:04 PM |
| Notes: |
|
|
Foundation Budvar - Step Mash
|
Czech Premium Pale Lager
|
140 Litres |
1.048 |
1.007 |
5.37 |
21.86 |
4.8 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 165.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 12/30/2022 4:10 PM |
Notes: No Decoction because we are testing the HERMS coil and step mashing.
Pitch Yeast at 7C, which means we have to reduce its temperature in the Conical before pitching.
Primary - 12 Days. let rise to 10C and hold.
Spund at estimated 3 days.
Secondary - Up to 2 months.
Spunding - Maintain pressure at 4 psi.
|
|
|
Cake By The Ocean
|
American IPA
|
120 Gallons |
1.073 |
1.019 |
7.08 |
35.04 |
4.86 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 120 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: -15.83 psi |
Creation
Date: 10/25/2021 9:07 PM |
| Notes: |
|
|
Dark IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.016 |
6.89 |
59.2 |
30.7 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.75 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: 5/2/2021 10:14 PM |
| Notes: |
|
|
Munjo's American Hazy Pale Ale
|
American Pale Ale
|
23 Litres |
1.056 |
1.01 |
6.03 |
59.04 |
4.96 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/11/2021 12:38 AM |
| Notes: |
|
|
Seaweed Gose
|
Gose
|
5 Litres |
1.047 |
1.009 |
5 |
12.08 |
10.29 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
Mash Thickness: 3.14 |
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: 5/21/2020 3:40 PM |
| Notes: |
|
|
& Lacto Sours The Ale
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.041 |
1.005 |
4.64 |
55.85 |
6.67 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 82 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2019 4:16 PM |
Notes: 1a) Get the sour wort pH down to 4.5, by adding phosphoric acid, but only after the mash is done.
1b) Boil for 15 mins, chill to 100F, & add 14 capsules (20B cells each) of probiotics. No hops to be added in this phase.
1c) Leave it aside, till it reaches 3.3 pH.
2a) Boil for 15 mins. Add the hops now.
2b) Pitch yeast & ferment as normal.
|
|
|
Rogue Shakespeare Stout Clone
|
Oatmeal Stout
|
20 Litres |
1.061 |
1.014 |
6.19 |
76.18 |
48.5 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 4/4/2019 1:30 AM |
Notes: 06-04-19 = 1.050
11-04-19 = 1.016
12-04-19 = 1.014 |
|
|
Chocolate Cherry Bourbon Barrel Stout
|
Sweet Stout
|
5.5 Gallons |
1.083 |
1.022 |
8.01 |
31.69 |
49.26 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: sugar |
Priming Amount: 5 |
Creation
Date: 12/29/2018 9:26 PM |
| Notes: |
|
|
We 3 Hops
|
Blonde Ale
|
23 Litres |
1.05 |
1.014 |
4.77 |
47.22 |
4.96 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 125g |
Creation
Date: 11/15/2014 4:42 PM |
| Notes: |
|
|
Black Kölsch
|
Munich Dunkel
|
5.5 Gallons |
1.053 |
1.013 |
5.21 |
23.22 |
27.34 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2017 12:03 AM |
Notes: Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days.
Next time, I am going to do a rest at 75 degrees for 4-5 days to clear up the slight banana off flavor that I believe was from fermenting too low. |
|
|
German Strawberry Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.063 |
1.015 |
6.28 |
21.02 |
4.76 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 5/3/2017 7:26 PM |
| Notes: |
|
|
Kjeller 5 Weissbier 35L
|
Weizen/Weissbier
|
35 Litres |
1.05 |
1.011 |
5.22 |
12.75 |
5.39 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 4/10/2017 2:47 PM |
| Notes: Kjøl ned vørter til 20 grader før pitching av gjær. |
|
|
Morefield Cane & Ebel Red Rye Homage
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.078 |
1.02 |
7.66 |
69.25 |
12.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 12/22/2015 6:06 AM |
| Notes: |
|
|
New World IPA
|
American IPA
|
6 Gallons |
1.068 |
1.015 |
6.95 |
48.62 |
5.67 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
Mash Thickness: 1.3 |
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: 10/23/2015 6:03 PM |
| Notes: |
|
|
Waimea & Athanum
|
American Pale Ale
|
60 Litres |
1.046 |
1.009 |
4.9 |
3.1 |
4.04 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 66 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 7:50 AM |
Notes: Whirlpools Only Hop Additions - 2 brews in one batch.
Brew with only hopstand additions / dry hops.
40g then 160g 90 degrees then 60 degrees. then 200g in dry hop
other batch using sample hop timings
chinook
ella
glacier
columbus
at the end of the boil split into 2no. fermenters,
Hopstand for 15 mins in 2no. fermenters
add second lot of hops 15 mins more.
Pull out hop bags.
Note trub & hops left fermenter, will be racked onto dry hops after original ferment.
maximum boil volume is 55 on current system.
Brewed to OG 10.61 dilute to 10.51 to get 2x30l les
strike water 37.5 litres - see to be on temp at around 30l
pre-boil 12 brix
post boil 15 brix
chinook was diluted with 2 litres
|
|
|
Big Brew Golden
|
Belgian Golden Strong Ale
|
6 Gallons |
1.08 |
1.008 |
9.51 |
22.51 |
4.64 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 180 |
Boil Gravity: 1.06 |
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: 5/1/2015 3:52 PM |
| Notes: |
|
|
Pretty Fly
|
Witbier
|
5.5 Gallons |
1.048 |
1.012 |
4.79 |
14.78 |
3.83 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2015 3:50 PM |
Notes: Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2. |
|
|
Abney Amber IPA
|
Imperial IPA
|
5.5 Gallons |
1.085 |
1.019 |
8.57 |
109.54 |
15.28 °L
|
1.3K |
3 |
|
|
Author:
|
|
mb
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2015 8:42 PM |
| Notes: |
|
|
|
|