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Two Barrels Of BillaBong - Rauchbier (30 L)
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Classic Rauchbier
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32 Litres |
1.072 |
1.018 |
7.03 |
27.09 |
17.29 °L
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1.2K |
0 |
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| Boil
Size: 38 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 11:15 PM |
Notes: Rack to secondary and add about 60-80 grams medium toast oak dominos. Age in seccondary for 5 months minimum to get all of the different flavours from the oak.
Bottle condition with about 110 grams sugar and 1 gram Danstar Nothingham yeast. |
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Froot Loops Hazy IPA
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Specialty IPA: New England IPA
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6 Gallons |
1.082 |
1.016 |
8.62 |
46.3 |
5.8 °L
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1.2K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 68 |
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: 11/19/2021 5:07 PM |
Notes: ==============================
11/19/2021
Initial recipe formulation.
Building off of my basic NEIPA recipe (copied from Sitiva/The Man With The Umbrella), reducing the oats a little bit (some feedback from IG said the oats could have contributed to the awful color and oxidation i had on the last batch).
Subbing in all mosaic hops. Added froot loops half a family size box to the mash and the other half in secondary with the dry hop. That should be enough?
The secondary one should go in after the beer has been crashed so that it doesnt ferment. although it still might to some degree. maybe needs to get crashed colder before adding it?
There are other recipes out here for froot loops beer and fruity pebbles although many of them are lighter beers, sours, etc. havent seen a hefty neipa and most guys arent using the cereal in the dry hop.
Todo : check other recipes to see how much other guys have done.
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Campfire Stout
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American Stout
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5.5 Gallons |
1.07 |
1.016 |
7.14 |
26.45 |
39.26 °L
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1.2K |
0 |
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| Boil
Size: 7.24 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 76 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 10/16/2021 7:00 PM |
Notes: Recipe from here: https://www.keystonehomebrew.com/product/dry-irish-stout-beer-ingredient-kit-all-grain/ (I added the 2lbs of smoked malt)
Added one box of Graham Crackers in the mash, and 20 ounces of toasted marshmallows in the last 10 minutes of the boil, and Hershey's special dark cocoa powder at kegging. |
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Oceanside Rye IPA / Yorkshire Lad Rye
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English IPA
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11 Gallons |
1.071 |
1.014 |
7.5 |
58.24 |
7.37 °L
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1.2K |
0 |
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| Boil
Size: 13.48 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
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: 8/31/2021 2:33 AM |
Notes: The beer was boiled as a single batch with all the same treatments up until chilling. The beer was whirlpooled as normal. The first half (Yorkshire) was chilled with my usual chilling rig - kettle -> pump -> CFC (with ground water) -> IC (beer running through the coil that's sitting in an ice bath) -> fermenter
Once the first half was chilled the pump and chill water was shut off. The Citra hops were then added to the remaining beer in the kettle and the beer was whirlpooled again for 10 minutes. After the second whirlpool, the chilling rig was fired up again and the Oceanside was chilled down to 64F.
Beer notes - the Yorkshire could use a little more bitterness or maybe a dry hop in the keg. It tastes good, but needs a bit of oomph. The Oceanside has a more bracing bitterness, but also a very strong sweet flavor that I suspect is from the large dose of Citra in the finish. |
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Christmas 2020 NEIPA
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Specialty IPA: New England IPA
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5.5 Gallons |
1.076 |
1.02 |
7.29 |
48.46 |
7.38 °L
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1.2K |
0 |
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| Boil
Size: 7.03 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 64 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: 10.2 psi |
Creation
Date: 12/1/2020 4:54 AM |
| Notes: |
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Maibock 2.0
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Helles Bock
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21 Litres |
1.069 |
1.016 |
6.98 |
28.13 |
7.58 °L
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1.2K |
1 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/4/2020 12:03 PM |
| Notes: |
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Voodoo Ranger Juicy Haze Clone AA
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Specialty IPA: New England IPA
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6 Gallons |
1.064 |
1.015 |
6.45 |
43.05 |
8.42 °L
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1.2K |
1 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.48 |
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: 4/11/2019 3:22 AM |
Notes: REMEMBER TO ALWAYS MAKE A YEAST STARTER WITH WORT THAT COMES FROM SPARGE
Strike Water Volume 5 Gals (or 20.00 qrts)
Raise Strike Water temp to 160-161 F
Strike in grains while making sure not to clump grains by stirring
Once complete cover to insulate and stir every 20 min up to 1 hr
Heat up sparge water in separate kettle
Sparge after 75 min mash is complete
Boil with hop additions as listed
Pitch when brew is below 70
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Jane's Dragon Fly Porter Batch #1
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Brown Porter
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32 Gallons |
1.09 |
1.017 |
9.57 |
20.75 |
50 °L
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1.2K |
0 |
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| Boil
Size: 39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.8 |
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: 3/11/2018 4:24 PM |
| Notes: This is the first batch of beer brewed at the 22 Lakes Brewing Company. The prototype gives us something to build upon. Plus, we all enjoy drinking a nice ice cold malty red amber beer. |
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TURKEY ALE
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American Strong Ale
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15 Litres |
1.07 |
1.015 |
7.28 |
93.89 |
9.31 °L
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1.2K |
0 |
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Author:
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| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 54 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2017 6:09 AM |
Notes: Brewdate 29.11.2017
Bottled 28.12.2017
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Velo Vitner Vintage Ale
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American Barleywine
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5.5 Gallons |
1.137 |
1.032 |
13.74 |
75.73 |
20.65 °L
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1.2K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2017 4:28 AM |
Notes: Lauter (from brewtoad):
Strike grains with 7.18 gal of water at 164 °F.
Mash at 149 °F for 90 min.
Vorlauf and lauter 3.85 gal in your first runnings.
Add 3.15 gal of sparge water at 168 °F.
Vorlauf and lauter 3.15 gal in your second runnings.
Your combined runnings should be 7 gal. |
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Coffee Creek Porter
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Baltic Porter
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5 Gallons |
1.07 |
1.018 |
6.93 |
36.99 |
25.97 °L
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1.2K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2013 3:27 AM |
| Notes: First time making a Porter from scratch. Will add 16 oz cold brew coffee in secondary. OG was 1.060 |
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Belgian Dubbel 12-03-16
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Belgian Dubbel
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6 Gallons |
1.064 |
1.014 |
6.55 |
24.26 |
15.96 °L
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1.2K |
0 |
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| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2016 2:20 AM |
Notes: 1st Brew 12/03/16
Grain Temp 70.5
90 min Mash.
HLT 164
Strike 163 splashed to 161
Hit 150
Recirculated the mash until I got it up to 150! HLT to 160 Fast recirc slowed once I hit 150.
Sparge 168
3 Gallons 1.065
4 Gallons 1.064
5 Gallons 1.060
6 Gallons 1.055
7 Gallons 1.050
8 Gallons 1.047
OG 1.064
FG 1.008
ABV % 7.35
Ordered 11-27-16
Dingemans Pilsen Malt 10 Lbs
Weyermann Munich Malt Light 1 Lbs
Weyermann Dark Munich Malt 2 Lbs
Briess Carapils Malt .25 Lbs
Belgian Candi Syrup D45 1L 1lb
Belgian Candi Syrup D90 1L 1lb
Light Belgian Candi Sugar 1 lb
US Liberty Hop Pellets 2 oz
US Vangaurd Hop Pellets 1 oz |
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New England IPA
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American IPA
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12 Gallons |
1.081 |
1.021 |
7.99 |
120.46 |
5.16 °L
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1.2K |
0 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.072 |
Efficiency: 82 |
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: 10/25/2016 3:27 AM |
| Notes: White Labs Burlington Ale Yeast WLP095 |
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BK&K - IPA
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American IPA
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21 Litres |
16.244 |
3.228 |
7.07 |
59.94 |
10.17 °L
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1.2K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 12.1 |
Efficiency: 76 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2016 1:03 PM |
| Notes: |
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Imperial Stout LK67
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Russian Imperial Stout
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14 Litres |
1.094 |
1.016 |
10.27 |
74.91 |
46.41 °L
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1.2K |
0 |
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| Boil
Size: 17 Litres |
Boil Time: 120 |
Boil Gravity: 1.077 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: suger |
Priming Amount: 6g/l |
Creation
Date: 10/9/2015 10:27 AM |
| Notes: OG: 94 |
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Thwarted Dachsund Imperial Double Chocolate Stout
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Russian Imperial Stout
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5 Gallons |
1.113 |
1.028 |
11.07 |
47.92 |
50 °L
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1.2K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.081 |
Efficiency: 45 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2015 11:34 PM |
| Notes: |
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The Orange Blossom Special
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California Common Beer
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11 Gallons |
1.091 |
1.017 |
9.7 |
34.29 |
4.7 °L
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1.2K |
0 |
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
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: 5/23/2015 2:45 AM |
| Notes: |
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Agave Brown Ale
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American Brown Ale
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5 Gallons |
1.1 |
1.027 |
9.6 |
35.78 |
28.65 °L
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1.2K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 1/18/2015 11:37 PM |
| Notes: |
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Then We Take Berliner
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Berliner Weisse
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5.75 Gallons |
1.029 |
1.007 |
2.84 |
0 |
2.24 °L
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1.2K |
0 |
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| Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
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: 3/26/2016 3:44 AM |
| Notes: |
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Lemon Berliner Weisse
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Berliner Weisse
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22 Litres |
1.03 |
1.006 |
3.06 |
7.5 |
2.92 °L
|
1.2K |
1 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 52 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2015 1:38 PM |
| Notes: |
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