|
Sarah Hughes Ruby Mild
|
Strong Bitter
|
26 Litres |
1.055 |
1.013 |
5.51 |
29.86 |
18.69 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2016 3:08 PM |
| Notes: OG was actually 1.057 |
|
|
Pompey Royal
|
Best Bitter
|
23 Litres |
1.045 |
1.009 |
4.72 |
64.59 |
9.47 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 5.22 |
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: 1/29/2022 5:11 PM |
| Notes: se p 118 in Dave Line Brewing Beers Like those you buy. |
|
|
The Most West Coast
|
American IPA
|
10 Litres |
1.053 |
1.011 |
5.5 |
68.94 |
8.06 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 80 |
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: 7/18/2021 10:37 PM |
| Notes: |
|
|
24A - Witbier
|
Witbier
|
24 Litres |
11.829 |
2.684 |
4.88 |
17.83 |
3.58 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 11 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2018 3:32 PM |
| Notes: |
|
|
Munich Helles
|
Munich Helles
|
6.5 Gallons |
1.046 |
1.01 |
4.7 |
18.81 |
3.29 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 49 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/16/2018 12:38 AM |
Notes: ** YEAST STARTER **
If able, Repitch Yeast!
** MASH **
Water Volume: 3.8 gallons for 1.3lb/qt ratio.
1. Prior to heating HLT, check pH of tap water + add LA
LA: 2mL
pH: __________
2. STRIKE WATER: 163F.
2a. STRIKE WATER: 164F (2nd Gen).
3. Add Grains @ 161F.
4. Add Grains @ 162F (2nd Gen).
4. Allow Temperature to fall to 152 +/- 1F prior to closing lid (1st Gen).
4a. Allow Temperature to fall to 153 +/- 1F prior to closing lid (2nd Gen)
5. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
6. Add 5L of Boiling Water at the end of Mash and stir into solution
7. Begin Vorlauf!
** SPARGE **
1. Heat 7gal of Water to 174F. Add to Sparge Vessel.
2. Recirculate 4 times (or until clear running) prior to collecting wort.
3. Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.037) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.046)
5. Add Hallertau Hops @ 60 min.
6. Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
7. Chill wort rapidly to ~70F after completion of Boil.
8. Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
9. Gravity feed 5.5gal (to 20L mark) of wort from Mash Cooler into Catalyst Fermenter
10. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).
12. Prior to pitching yeast, dump 1 Mason Jar of trub
ORIGINAL GRAVITY: ______________ (goal: 1.047)
** FERMENTATION **
1. Goal Starting Temp: 48F (2nd Gen yeast) vs. 49F (1st Gen Yeast). Oxygenate for 60s prior to Pitching.
2. Pitch yeast @ Goal Temp.
3. Hold temperature @ Goal until signs of Fermentation begin, then increase temp by 1F every 24 hours until 50F
** carbonate to approximately 2-2.5 volumes ** |
|
|
La Brune Rousse
|
American Amber Ale
|
22 Litres |
1.048 |
1.01 |
4.94 |
30.91 |
14.15 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 68 |
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: 11/18/2017 10:56 PM |
Notes: 1 iere version : - le cara 40 était du melanoiden
- il y avait 3% de chocolat plutôt que 1.5
- il y avait 1/2 oz de saaz de plus
- london 3 au lieu de california ale
OG : 1050 |
|
|
Water Treatment Pale Ale
|
American Pale Ale
|
27.5 Litres |
1.046 |
1.008 |
5.06 |
41.15 |
7.39 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 36.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 66 |
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: 6/3/2017 8:18 PM |
Notes: - FIRST TIME USING WATER TREATMENT. Used more than the 2 tablespoon gypsome and 1 Tablespoon salt (3 and 1.5) suggested by Jake, who said 2 and 1, but I use a bit larger batch I think.
- Used a colandar to put mash water in. This worked well but top three inches of water were above grain, so gentle stired grain to top. Worked well. Have hot water liquor spout directly over grain.
-OG 1046. 66 percent. Slightly less perhaps due to not stirring spare.
- Bit confused as I used 115 gr for Vienna IPA thinking this would give me 2.5 co2, but the calculator says I should have used much more sugar to get 2.5, so perhaps I did it wrong. But, Vienna carbonation is pretty good and only a bit under carb. So, this time I will do 2.3 co2 for 25 litres at 16C which suggests 132 gr of sugar. Peter suggest 90 gr for 25 litres, so we shall see.
- FG 1009, so 4.9 ABV. Beer tastes good but not terribly hoppy or bitter as expected. Racked into bottles with a bit more carbonation than normal, hop. |
|
|
Draft Oktoberfest
|
Oktoberfest/Märzen
|
24 Litres |
1.05 |
1.011 |
5.13 |
24.61 |
7.01 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 80 |
Boil Gravity: 1.042 |
Efficiency: 88 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2017 2:32 PM |
| Notes: |
|
|
Xmas Porter
|
Robust Porter
|
1.25 Gallons |
1.058 |
1.014 |
5.79 |
35.11 |
24.71 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2016 8:16 PM |
| Notes: Cinnamon, Nutmeg, Chocolate, & Vanilla Extract are added to primary, after fermentation is complete 5 days prior to bottling. |
|
|
6:00
|
Oatmeal Stout
|
5 Gallons |
1.051 |
1.014 |
4.73 |
30.22 |
39.28 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 6.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 7.18 psi |
Creation
Date: 10/21/2016 6:45 PM |
Notes: Create a 1.5 L yeast starter (150g DME in 1.5 L water) 24 hours before brewing.
Carbonation:
* 2.0 volumes CO2
* 39 degrees F (3.9 C)
* 7 PSI
* 23" Beer Line
Flavoring:
* Add vanilla and cocoa powder to vodka and dump in secondary
* Add cocoa nibs and (optional) cognac chips to secondary. Can use a grain bag, but it's difficult to get back out. |
|
|
Half-Pipe Medium Distance Hero
|
Cream Ale
|
5.5 Gallons |
1.054 |
1.015 |
5.13 |
17.91 |
3.27 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2014 1:30 AM |
| Notes: Primary fermentation at 64°F, and secondary at 68°F (0–4.5 °C) |
|
|
4Gs IPA 2.0 (Session)
|
American IPA
|
5.5 Gallons |
1.045 |
1.008 |
4.86 |
66.62 |
7.37 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 71 |
Mash Thickness: 1.25 |
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: 3/31/2016 12:37 PM |
| Notes: |
|
|
Day Drinker
|
Dortmunder Export
|
6.25 Gallons |
1.053 |
1.013 |
5.27 |
28.77 |
7.03 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2016 5:43 PM |
| Notes: |
|
|
Smashing Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.049 |
1.009 |
5.26 |
0 |
9.76 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2016 3:04 PM |
| Notes: Used Northern Brewery instructions, no addition of raw pumpkin. |
|
|
Sierra Madre
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.48 |
49.01 |
11.65 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2015 6:56 PM |
| Notes: |
|
|
Abita Restoration Pale Ale Clone
|
American Pale Ale
|
21 Litres |
1.054 |
1.015 |
5.12 |
27.49 |
9.78 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2015 12:24 PM |
| Notes: https://abita.com/brews/our_brews/restoration-pale-ale |
|
|
Ashland Pale
|
Belgian Pale Ale
|
5.5 Gallons |
1.051 |
1.009 |
5.48 |
30.53 |
8.94 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 69 |
Mash Thickness: 1.5 |
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: 4/8/2015 12:23 PM |
| Notes: |
|
|
Breakfast Stout
|
Oatmeal Stout
|
5 Gallons |
1.059 |
1.017 |
5.57 |
31.3 |
40 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 1/28/2015 12:12 AM |
| Notes: |
|
|
Does This Pale Ale Make My Gut Look Big?
|
American Pale Ale
|
5 Gallons |
1.052 |
1.008 |
5.81 |
63.56 |
10.75 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/6/2011 9:10 PM |
| Notes: This is the recipe that won Gold Medal APA at 2010 Great Lakes Brewfest - The Schooner Contest in September 2010. |
|
|
Coffee Porter
|
Robust Porter
|
22 Litres |
1.053 |
1.013 |
5.26 |
47.5 |
34.9 °L
|
1.2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2014 2:27 PM |
Notes: Edinburgh Ale yeast from vial blended in starter with 2nd gen London Ale yeast also from vial.
Carbonated to 2.1 volumes of CO2 with 9.5l in keg and 9.5l in bottle. |
|
|
|
|