|
Galaxy Pond
|
American Pale Ale
|
6.5 Gallons |
1.052 |
1.011 |
5.33 |
43.34 |
9.75 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 10/2/2016 12:57 AM |
| Notes: |
|
|
Lawger
|
Czech Premium Pale Lager
|
22.5 Litres |
1.055 |
1.012 |
5.68 |
41.26 |
4.61 °L
|
1.3K |
4 |
|
|
|
| Boil
Size: 29.81 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2021 2:07 AM |
Notes: Add 1/2 campden tablet pre mash.
Add first-wort hops prior to sparge.
90min boil.
O2, 2L/min for 2min.
14 day primary @ 11c, 14 day secondary @ 13c.
Condition @ 1.5c for 7 weeks. |
|
|
Saison 1
|
Saison
|
5 Gallons |
1.056 |
1.011 |
5.92 |
26.6 |
3.82 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 5/4/2021 9:03 PM |
| Notes: Mid to high 60's for 3 days, then increase to low 70's to finish. |
|
|
Dick Or Treat - Pumpkin Spiced Ale 2018
|
Fruit and Spice Beer
|
5.5 Gallons |
1.067 |
1.023 |
5.79 |
21.36 |
25.09 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2018 2:43 PM |
| Notes: Note higher fermentation temps |
|
|
Beermosa
|
American Pale Ale
|
5.2 Gallons |
1.05 |
1.011 |
5.19 |
26.78 |
5.14 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/15/2018 9:54 PM |
Notes: Yeast Starter/Stir Plate 1.0L, 103g light DME, White Labs Antwerp Ale Yeast WLP515 or Omega Yeast Belgian Ale DK OYL049, 200 billion cells needed, 223 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary
Flaked oats in the mash lend a silky texture that is otherwise difficult to achieve, while malted wheat and barley supply the bulk of the fermentable sugars. Four late-kettle additions of Nelson Sauvin hops deliver the classic gooseberry and white wine notes. Featuring three malts and one juicy hops, Multigrain Fruit Juice is an over-the-top fruity beer that could easily pass as an unfiltered sparkling white wine. Beer nerds, here’s the mimosa mixer you’ve been looking for. |
|
|
Slack Jaw
|
Australian Sparkling Ale
|
5.5 Gallons |
1.053 |
1.011 |
5.43 |
60.13 |
4.28 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: bottle condition |
Priming Amount: 1 cup corn sugar |
Creation
Date: 3/2/2018 8:22 PM |
| Notes: |
|
|
2017 - 03/28/17 - Irish Red 2016
|
Irish Red Ale
|
5.5 Gallons |
13.188 |
2.426 |
5.76 |
22.87 |
19.85 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 11.1 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2017 4:19 AM |
| Notes: |
|
|
Roggenweizen
|
Roggenbier (German Rye Beer)
|
18.5 Litres |
1.055 |
1.014 |
5.43 |
10.82 |
17.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 22.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.3 |
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: 1/11/2017 2:40 AM |
| Notes: |
|
|
Quick Stout - Guinness Style
|
Dry Stout
|
5.5 Gallons |
1.052 |
1.012 |
5.31 |
35.55 |
25.8 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 45 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2017 9:02 PM |
Notes: Very slow to reach Mash-out temp. Resulted in less attenuation, but made for nice body and rich flavor.
Fermented out and settled in 8 days. Crashed on day 10. Kegged on day 11. Sampled day 14 - very good at that point. Consumed day 16. |
|
|
SchuBrew Graf
|
Saison
|
2 Gallons |
1.055 |
1.01 |
5.89 |
46.22 |
4.25 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2016 6:38 PM |
| Notes: Add 3 gallons of Apple juice to wort then pitch yeast |
|
|
BMB MCC IPa
|
American IPA
|
24 Litres |
1.056 |
1.016 |
5.29 |
89.35 |
7.61 °L
|
1.3K |
0 |
|
|
Author:
|
|
BMB
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 59 |
Mash Thickness: 5.5 |
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: 1/9/2015 10:26 PM |
Notes: Tørrhumling i kar etter 5-6 dagar gjæring
Malt er frå Castle.
Pale Crystal 70EBC
Amber er frå Thomas Fawcett.150ebc
Brygga utan skylling. Alt vatn i meisken med ein gong. |
|
|
Goldenrod
|
American Pale Ale
|
23 Litres |
1.056 |
1.012 |
5.76 |
43.62 |
9.43 °L
|
1.3K |
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: |
|
|
Belma Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.013 |
5.22 |
44.47 |
8.05 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2016 12:58 AM |
| Notes: |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
10 Gallons |
1.059 |
1.018 |
5.37 |
32.31 |
9.97 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 8 oz |
Creation
Date: 2/28/2016 9:56 PM |
| Notes: |
|
|
Noople Tucker Dunkel Weizen
|
Dunkelweizen
|
5.5 Gallons |
1.054 |
1.013 |
5.31 |
11.44 |
17.65 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2015 3:09 PM |
Notes: Add the crushed malt to 10 quarts of 145° water and mix well. The Temperature will stabilize between 130° to 135° degrees. Steep the mash at this temperature for 30 minutes.
Add 5 quarts of boiling water to this mash. This will raise the temperature to 155°. Hold at 149°-155° for 45 minutes stirring occasionally.
Raise the temperature to 158° and hold for 10 to 20 minutes or until an iodine test indicates complete conversion.
Raise the temperature to 167°. Then pour your mash into your lauter-tun and sparge the mash with 3.5 gallons of 170° water. The volume of the wort before boiling should be about 5.5 gallons.
Bring wort to a boil and add boiling hops and boil for 50 minutes.
Add Irish Moss and boil for 8 more minutes.
Add aroma hops and boil for a final 2 minutes.
Cool the wort to about 70°-75°, strain mash and transfer to the primary fermenter and add yeast. The final batch size is 5.25 gallons. If necessary, add additional cold water to achieve this volume.
Ferment at 70°-72° for about 4-6 days or until fermentation is complete and appears to clear and darken.
Transfer to the secondary fermenter, let the fermentation complete and settle for 7 more days at 70°-72°.
When fermentation appears to be complete you may then cellar or age at 50° to help drop yeast out of suspension, but this is not crucial to the quality . |
|
|
Honey Wheat Aussie Draught
|
Premium American Lager
|
23 Litres |
1.049 |
1.008 |
5.36 |
21.89 |
3.56 °L
|
1.3K |
2 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2015 2:58 AM |
Notes: 2 packets of yeast pitched at 16-18deg, allow to cool overnight to 12-13deg.
Lager for 10 days in fridge |
|
|
Todinator British IPA
|
English IPA
|
72 Litres |
1.058 |
1.015 |
5.64 |
47.01 |
3.93 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 82 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 79 |
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: 8/4/2015 11:12 AM |
| Notes: |
|
|
Whiskey Barrel Sour Stout
|
American Stout
|
19 Gallons |
1.061 |
1.022 |
5.21 |
6.81 |
34.55 °L
|
1.3K |
1 |
|
|
Author:
|
|
finsfan
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 6/17/2015 2:28 PM |
| Notes: |
|
|
Maximus Grist II
|
American Amber Ale
|
5.5 Gallons |
1.054 |
1.009 |
5.9 |
36.48 |
13.44 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 ounces |
Creation
Date: 5/20/2015 8:03 PM |
Notes: Brew Day Schedule:
Remove yeast from refrigerator 3-6 hours before pitching.
Mix crushed grains in Mash tun w/h 4 gallons water at 156°F. (Strike water 170°F). Mash for 60 minutes.
Re-circulate (vorlauf) until wort is fairly clear (appx. 20 minutes); begin to drain wort into brew kettle.
Fly sparge with 5 gallons of strike water at 170°F. End run of wort to brew kettle @ 6.5 gallons.
Boil wort in kettle. Add gypsum and continue to boil for 60 minutes.
Add bittering hops @ 60 min. before end of boil, 1st flavoring hops @ 20 min. before end of the boil.
Add 2nd flavoring hop and Irish moss at 10 minutes before end of the boil.
Add finishing (aroma) hops at 5 minutes before end of the boil.
• Cool wort to 73°F, record OG, transfer the wort to carboy and pitch yeast.
|
|
|
Patersbier II
|
Belgian Specialty Ale
|
12 Gallons |
1.047 |
1.006 |
5.35 |
27.8 |
3.42 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 68 |
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: 2/24/2015 2:14 AM |
| Notes: |
|
|
|
|