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JOCEBOCK SMOKED BOCK
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Classic Style Smoked Beer
|
20.8 Litres |
1.066 |
1.011 |
7.3 |
38.82 |
5.54 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2019 8:56 PM |
| Notes: SE FERMENTAR COM FERMENTO 3470 USAR 3 SACHES E TEMPERATURA DE 10ºC POR APROX 10 DIAS E APOS ISSO SUBIR PARA 16 GRAUS POR MAIS 5 DIAS E DEPOIS DESCER PARA 2º POR 3 A 4 SEMANAS. |
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Fiddlehead IPA Clone
|
American IPA
|
5 Gallons |
1.065 |
1.016 |
6.36 |
49.28 |
8.93 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2024 7:12 PM |
| Notes: Steep specialty grains for 30 minutes at 150-160 degrees. Remove grains, stir in liquid & dry extract and bring to a rolling boil. After your pot is at a rolling boil, add 1oz of CTZ and start a timer counting down from 60 minutes. With 1 minute remaining add 1oz of Chinook. Cool down the wort to 70 degrees and take a reading with your hydrometer. (Write that number down) It should be around 1.065. Sprinkle the yeast over the wort, seal the fermenter and airlock. After about 7 Days, transfer to the secondary fermenter and add 1oz of Simcoe. Wait 3 days and take a hydrometer reading and if it is about 1.015 you are ready to bottle. |
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Terry's Chocolate Orange Stout
|
Sweet Stout
|
5.2 Gallons |
1.083 |
1.029 |
7.14 |
38.21 |
34.45 °L
|
1.1K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.144 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2022 6:06 PM |
| Notes: |
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Traditional Gose
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Gose
|
5.5 Gallons |
1.046 |
1.008 |
5.01 |
7.79 |
3.49 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
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: 3/19/2020 2:19 AM |
Notes: For my traditional sour ale I am choosing to brew a gose. I'm choosing a gose because when it comes to traditional, this is a very traditional german sour ale. I'm also picking this style because I rather enjoy it as well.
Starting with my malt choices: When brewing a traditional gose you want to have half of your matl split between Pilsner and Wheat malt. So i've chosen those two malts at 4lb's each making up 95.2% of the grain bill. I have also added 0.4lb's of Acidulated malt. I added Acidulated malt to help lower the pH since we are going to want it to be lower than a normal ale.
My Hop additions I chose because I wanted to use a German Bittering Hop. I'm using very little because I wanted to keep the IBU's low and in range for the Gose style.
I chose my yeast as German Ale Yeast because I want this to ferment out nice and clean. I plan to ferment it out in about 5-7 days, then allow to condition so I can add some kind of fruit in secondary. If i'm choosing now, I would like to do blackberries.
Some special steps in this brew that i'm doing is that i'm going to mash and lauter how I normally would, but would only boil the wort for 10 minutes and then I would transfer to an empty fermenter and add Wild Brew Sour pitch which is classiffied as Lactobacillus plantarum, a facultative hetero-fermentative strain.. This will drop the pH in the time that I want it to, it will also give my wort a citrus and tangy taste and produce the lactic acid I need to lower the pH to acceptable levels. This should get my pH to a level between 3.2-3.5.
If I brew this beer on March 20, 2020. I would expect it to be ready to drink by the second week of April. |
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Milkshake DIPA Kveik
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Double IPA
|
20 Litres |
1.072 |
1.023 |
6.42 |
54.5 |
7.94 °L
|
1.1K |
1 |
|
|
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 55 |
Mash Thickness: 3.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 111.1 g |
Creation
Date: 3/15/2020 1:59 PM |
| Notes: |
|
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Hard Seltzer
|
Alternative Sugar Beer
|
50 Gallons |
1.042 |
1 |
5.51 |
0 |
0.93 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 48 Gallons |
Boil Time: 10 |
Boil Gravity: 1.044 |
Efficiency: 100 |
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: 2/18/2020 6:05 PM |
| Notes: |
|
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Andy142 American Strong Wheat
|
Wheatwine
|
20 Gallons |
1.082 |
1.019 |
8.35 |
25.92 |
10.02 °L
|
1.1K |
0 |
|
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| Boil
Size: 21.73 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/12/2020 2:22 PM |
| Notes: |
|
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Pineapple Cider
|
New England Cider
|
20.16 Litres |
1.045 |
1.007 |
5.02 |
0 |
10.27 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 20.16 Litres |
Boil Time: N/A |
Boil Gravity: 1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2019 7:49 PM |
| Notes: |
|
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Easy Belgian Single Trappist
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Trappist Single
|
21 Litres |
1.054 |
1.012 |
5.59 |
45.52 |
4.29 °L
|
1.1K |
0 |
|
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| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 200 |
Creation
Date: 7/9/2019 8:41 AM |
| Notes: |
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Triple Van Gough
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.079 |
1.018 |
8.03 |
30.98 |
3.96 °L
|
1.1K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2019 1:37 PM |
Notes: Star Anise at boil 2 florets
1/2 tsp. Coriander
Orange peel 1 fresh zest
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Witbier BCC
|
Witbier
|
7 Gallons |
1.052 |
1.013 |
5.12 |
14.36 |
3.71 °L
|
1.1K |
0 |
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| Boil
Size: 9.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 76 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2016 2:16 PM |
| Notes: |
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New England IPA
|
Specialty IPA: White IPA
|
6.5 Gallons |
1.072 |
1.018 |
7.12 |
103.38 |
5.02 °L
|
1.1K |
0 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 85 |
Mash Thickness: 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: 1/6/2018 4:21 PM |
| Notes: |
|
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Bandwagon - New England IPA
|
American IPA
|
21 Litres |
1.06 |
1.014 |
6.02 |
51.21 |
4.7 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 4:40 PM |
| Notes: Loosely based on taking a number of Stone GoTo IPA recipes and amplified up into a New England IPA. Happy days. |
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Alternative Facts
|
American IPA
|
310 Gallons |
10.87 |
2.126 |
4.64 |
48.95 |
5.2 °L
|
1.1K |
0 |
|
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Author:
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IBC
|
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| Boil
Size: 372 Gallons |
Boil Time: 60 |
Boil Gravity: 9.1 |
Efficiency: 87 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 3:52 PM |
| Notes: |
|
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Abbey Road Dubbel Tier 13
|
Belgian Dubbel
|
6.5 Gallons |
1.068 |
1.017 |
6.71 |
24.77 |
17.01 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 1:26 PM |
| Notes: |
|
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IndoKiwi
|
American IPA
|
19.5 Litres |
1.066 |
1.016 |
6.58 |
63.48 |
9.22 °L
|
1.1K |
0 |
|
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| Boil
Size: 23.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: sugar |
Priming Amount: 129g (15,5 liter) |
Creation
Date: 5/26/2016 3:24 PM |
Notes: Ferment: 2016-05-26
Dry hop: 2016-05-31
Tapping: 2016-06-09
OG: 1.062
FG: 1.010
ABV: 6.83% |
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#14
|
American IPA
|
20 Litres |
13.549 |
2.788 |
5.78 |
50.36 |
6.79 °L
|
1.1K |
0 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 10.9 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2016 12:50 PM |
| Notes: |
|
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Wheat IPA Braumeister
|
Specialty IPA: White IPA
|
50 Litres |
1.048 |
1.011 |
4.95 |
36.09 |
8.81 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 4/8/2016 7:59 AM |
| Notes: |
|
|
TKO
|
American IPA
|
10 Gallons |
1.061 |
1.014 |
6.13 |
61.81 |
11.58 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 11.5 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: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 12:46 AM |
| Notes: |
|
|
Hope & King Scotch Ale
|
Scottish Export 80/-
|
5 Gallons |
1.062 |
1.016 |
5.99 |
28.13 |
27.66 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2016 4:08 PM |
| Notes: |
|
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