|
Russian Imperial Stout
|
Imperial Stout
|
5.25 Gallons |
1.122 |
1.024 |
14.69 |
64.26 |
50 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.097 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 10:43 PM |
Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis
Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15
Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.
Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout. |
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Solar Flare
|
American IPA
|
27 Litres |
1.064 |
1.01 |
7.1 |
63.52 |
3.64 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 81 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2018 7:16 AM |
| Notes: |
|
|
Rum Raisin Vanilla Porter
|
Robust Porter
|
5.5 Gallons |
1.067 |
1.019 |
6.36 |
26.01 |
39.19 °L
|
4.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2013 10:34 PM |
| Notes: Soak minced raisins and a cut and scraped vanilla bean in rum. Add raisins in a weighted sack along with vanilla bean in secondary, pitch the rum at bottling. |
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002 - Golden Haze IPA (Bru-1, Azacca, Sabro)
|
Specialty IPA: New England IPA
|
6 Gallons |
1.056 |
1.014 |
5.62 |
35.39 |
4.48 °L
|
4.3K |
2 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 45 |
Boil Gravity: 1.043 |
Efficiency: 76 |
Mash Thickness: 1.24 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12.82 psi |
Creation
Date: 12/24/2020 1:08 AM |
Notes: Water built up from RO water and used Bru'n Water.
Water chemistry is
CA: 127, MG: 13, Na: 24, S04: 126, CL: 197, HCO: 16
Day 5 hops were added four days into fermentation and left in the fermenter until keg day.
Day 7 hops were added into the keg.
Yeast: 3rd generation LA1318 1L yeast starter.
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Chocolate Cherry Milk Stout
|
Sweet Stout
|
5 Gallons |
1.075 |
1.024 |
6.71 |
18.98 |
35.35 °L
|
4.3K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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 9:03 PM |
| Notes: |
|
|
Brewdog Dead Pony Club (clone)
|
American IPA
|
25 Litres |
1.04 |
1.008 |
4.2 |
34.46 |
10.48 °L
|
4.3K |
1 |
|
|
Author:
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|
|
|
| Boil
Size: 28.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2017 8:28 PM |
| Notes: |
|
|
Citra Double Ipa
|
Double IPA
|
23 Litres |
1.082 |
1.018 |
9.07 |
64.76 |
5.56 °L
|
4.3K |
2 |
|
|
|
| Boil
Size: 33.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 73 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 9:05 PM |
| Notes: |
|
|
Michelob Ultra
|
American Light Lager
|
6 Gallons |
1.035 |
1.006 |
3.72 |
33.41 |
2.72 °L
|
4.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
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: 3/20/2021 10:31 PM |
| Notes: |
|
|
SMaSH Mosaic IPA
|
American IPA
|
15 Litres |
1.061 |
1.011 |
6.53 |
51.12 |
4.57 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2018 6:08 AM |
| Notes: |
|
|
Freshly Squeezed Juicy IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.56 |
74.57 |
10.64 °L
|
4.3K |
3 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2016 1:04 AM |
| Notes: House yeast cultured from Bell's Oberon. Wyeast 1056, 1272, or any clean american ale yeast will work as a sub. |
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DIPA
|
Double IPA
|
34 Litres |
17.287 |
2.8 |
8.27 |
65.42 |
5.87 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 16.8 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 6:05 AM |
| Notes: |
|
|
Odell's Isolation Ale Clone
|
British Brown Ale
|
5.25 Gallons |
1.063 |
1.015 |
6.31 |
28.01 |
15.47 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2016 2:43 PM |
| Notes: |
|
|
ZOMBIE_ISH
|
American IPA
|
3 Gallons |
1.056 |
1.011 |
5.88 |
65.48 |
8.02 °L
|
4.3K |
5 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 40 |
Boil Gravity: 1.048 |
Efficiency: 80 |
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: 4/13/2012 9:23 PM |
| Notes: mash at 150 for 90 |
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Elderberry Ale
|
Strong Scotch Ale
|
4 Gallons |
1.074 |
1.018 |
7.27 |
0 |
16.34 °L
|
4.3K |
0 |
|
|
Author:
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octopussy
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 6:10 PM |
Notes: elderberries
|
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Mixed Fermentation Cranberry Sour Beer
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.009 |
6.08 |
7.31 |
4.22 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 11/16/2017 10:44 PM |
Notes: Done as a kettle sour. Perform mash, sparge and lauter as usual. Once desired volume is in kettle, perform quick 10 minute boil to kill any bacteria. Chill to 95*F and add lactic acid to drop pH to 4.0-4.4. Add Omega OYL-605 and let sour until pH 3.2 is reached (or desired sourness).
After kettle souring is complete, move to boil and proceed as usual. Use 2 packs of US-05 yeast for fermentation due to sour level being unfavorable for yeast.
After primary fermentation complete, mash up cranberries and rack beer into secondary fermenter on top of the cranberries. 7 days is my standard for this one but adjust as desired. |
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2 Row Brew
|
American Pale Ale
|
5.5 Gallons |
1.065 |
1.009 |
7.31 |
86.01 |
13.73 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2018 7:30 PM |
| Notes: |
|
|
Chocolate Coconut Porter
|
Robust Porter
|
46 Litres |
1.069 |
1.014 |
7.23 |
48.77 |
41.64 °L
|
4.3K |
2 |
|
|
|
| Boil
Size: 55.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2016 10:03 PM |
| Notes: This was delicious. I got delayed during secondary, which meant that it sat on the coconut chips for a total of 41 days before bottling! I think this was the secret to the intense smootheness. |
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Zeus Smash
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.53 |
62.77 |
9.85 °L
|
4.3K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 9/4/2016 3:21 PM |
| Notes: |
|
|
Simcoe Of Magic
|
Specialty IPA: Black IPA
|
22 Litres |
1.05 |
1.01 |
5.36 |
56.65 |
30.64 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 2:02 PM |
| Notes: 100g |
|
|
Sierra Nevada Pale Ale
|
American IPA
|
40 Litres |
1.053 |
1.01 |
5.72 |
71.12 |
9.9 °L
|
4.3K |
4 |
|
|
Author:
|
|
Mall
|
|
| Boil
Size: 48.54 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 9/8/2014 4:48 AM |
| Notes: |
|
|
|
|