|
JAFA
|
American IPA
|
5 Gallons |
1.057 |
1.014 |
5.65 |
48.06 |
12.27 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2016 7:47 PM |
| Notes: |
|
|
Pineapple Beer (traditional)
|
Fruit Beer
|
20.8 Litres |
1.039 |
1 |
5.12 |
3.34 |
0 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.233 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 140.2 g |
Creation
Date: 2/20/2022 11:46 AM |
| Notes: |
|
|
Centennial Pale Ale
|
single hop |
25 Litres |
1.052 |
1.013 |
5.17 |
33.31 |
5.32 °L
|
1.2K |
1 |
|
|
Author:
|
|
Jan Gunnar
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 26 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/12/2020 8:48 AM |
| Notes: |
|
|
Belgium Tripel
|
Belgian Blond Ale
|
5 Gallons |
1.071 |
1.016 |
7.28 |
15.91 |
7.13 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/12/2019 5:18 PM |
Notes: BD 10-27-19
OG: FG:
DBL mill base grains
grid coriander fine this time 2-3T |
|
|
Red Devil
|
No Profile Selected |
60 Litres |
1.048 |
1.012 |
4.73 |
32.09 |
28.77 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2018 12:13 PM |
| Notes: |
|
|
Cherry Dubbel
|
Belgian Dubbel
|
5 Gallons |
1.065 |
1.012 |
6.93 |
16.47 |
15.51 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2017 6:21 PM |
Notes: Conduct a mini-mash in a 3-gallon (11.4 L) stock pot using a 5-gallon (18.9 L) nylon mesh paint strainer bag from the hardware/paint store. Crush the grain and put it in the mesh bag. Heat 6 qt. (5.7 L) water to 165°F (74°C) (a ratio of 2 qt./lb. or 4.2 L/kg), and immerse the grain bag. Make sure all the grain is thoroughly wetted quickly and check the temperature.
The mash temperature of the grain and water should now be about 150–155°F (66–68°C). Let mash sit for a half hour. Add heat while stirring to raise the temperature to 155°F (68°C) and let mash sit for another half hour. Place 2 gallons (7.6 L) water in a 5-gallon (18.9 L) boiling pot and heat to 165°F (74°C). Lift bag out of the first pot and let it drain for a minute before transferring to another pot. Swirl the bag in the pot to re-wet the grain and let it sit for 5 minutes. Lift the grain bag, drain, and discard the spent grain.
Add the wort from the first pot and the 3.3 lb. (1.49 kg) of liquid light malt extract to the second pot, and begin your boil. Wait for the hot break to occur, and then add the hops. Boil for 60 minutes. Add the remaining 3.3. lb. (1.49 kg) of liquid amber malt extract and the dark candi syrup during the last 10 minutes of the boil. Stir to prevent scorching. Chill the wort and dilute in the fermenter to 5 gallons (18.9 L). Pitch 2–3 vials or packs or White Labs WLP500 for a good pitching rate, and aerate thoroughly. Add the cherry juice concentrate after the third of fourth day of fermentation after activity has slowed. |
|
|
Heia Norge
|
No Profile Selected |
45 Litres |
1.057 |
1.013 |
5.78 |
27.23 |
11.06 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2016 10:28 AM |
| Notes: |
|
|
Mutha Ship
|
Witbier
|
1 Gallons |
1.053 |
1.016 |
4.82 |
18.29 |
3.86 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 5/7/2016 11:06 PM |
| Notes: |
|
|
Rye Pale Ale 2016
|
American Pale Ale
|
22 Litres |
1.047 |
1.008 |
5.13 |
34.73 |
7.73 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 26.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 62 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 2:59 AM |
Notes: Muscovado sugar is actually used, but closest colour in the drop-down menu is Belgian candi sugar.
An idea might be to ferment with S-04 to bring out some estery notes that will accentuate the stone fruit & dry hop notes of Summer. |
|
|
Chicory Mead
|
Dry Mead
|
1 Gallons |
1.1 |
1 |
13.17 |
0 |
4.36 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
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: 2/13/2016 8:58 PM |
| Notes: |
|
|
002. Hop On Your Bike
|
American IPA
|
4.5 Gallons |
1.065 |
1.018 |
6.19 |
66.21 |
9.75 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 2.77 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2014 12:56 AM |
Notes: Added Irish Moss at 15m.
Thermometer broke during wort chilling. Yeast wasn't hydrated and pitched 2.5 hours after boil. Didnt know exact temperature - probably 19-22 C.
Active fermentation 12-24 hours after pitching!
Dry hop 2.5 oz. of Cascade whole leaf hops for 8 days.
3/4 cup of corn sugar with 2 cups boiling water. Bottled on March 10, 2014. I guess the whole hope leafs absorbed a lot of the beer because I only had enough for 30 bottles, not the 40-46 I had planned for. Might not dry hop again if the aroma isn't worth it. Will find out during tasting. :)
First taste on March 23: tastes amazing, blew my expectations away! Surprisingly similar to Muskoka Mad Tom. They have the same specs though. The dry hopping of cascade really came through on the nose. Very fruity and citrusy nose. A very sweet and malty taste. Good carbonation. Maybe I am biased...
Side-by-side comparison with Mad Tom: Colour: MT is a lot lighter and clearer. Mine is relatively hazy. Head retention and size is pretty similar for both. Smell: MT has a more pungent hoppy nose. Mine is slightly more fruity. Taste: MT definitely has more punch to it - sharp hop taste. Mine is sweeter and laid-back. MT had distinct citrus notes. Grapefruit. Mine tastes more of darker fruits. Mouthfeel: MT is crisp with greater carbonation. Mine is smooth with delicate/light carbonation. Overall, it's hard to pick a winner in my biased opinion. I think MT nudges mine slightly. Think of slight changes to the recipe next time. Maybe not so dark colour with greater fruit emphasis on the nose and in the mouth.
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|
|
Stoogie German Pilsner
|
German Pilsner (Pils)
|
5 Gallons |
1.051 |
1.015 |
4.71 |
35.85 |
3.08 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2015 11:46 PM |
| Notes: |
|
|
#47 Four Grains Foreign Extra Stout
|
Foreign Extra Stout
|
40 Litres |
1.057 |
1.014 |
5.59 |
45.35 |
24.02 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 120 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2015 11:04 AM |
Notes: Yeast started at 16C. Temp will raise slowly.
Volume of wort 1.091 = 27L, add around 12L of water to get to the desired strength. consider adjusting colour as well.
fermented down to 1.015 from 1.091. Alc 10%. 9L of water added. Final alc ~ 7%.
Note: final beer is much too pale! Correct roasted malts next time. |
|
|
4Gs American Wheat
|
American Wheat or Rye Beer
|
5.2 Gallons |
1.054 |
1.008 |
6.15 |
43.88 |
4.94 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 66 |
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: 6/9/2015 3:56 PM |
| Notes: |
|
|
Erøl Pale Ale
|
Standard/Ordinary Bitter
|
25 Litres |
11.988 |
3.089 |
4.76 |
34.45 |
4.35 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 1:47 PM |
| Notes: |
|
|
Opa Julius Saarland Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.05 |
1.013 |
4.76 |
32.06 |
3.95 °L
|
1.2K |
0 |
|
|
Author:
|
|
Mark F.
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 54 ° F |
Priming Method: DME |
Priming Amount: 1 and 1/4 cup |
Creation
Date: 2/22/2015 6:21 PM |
| Notes: Primary fermentation about 7 days at 50-55F. secondary with Dry Hops for 7 days at 45-48F. Remove dry hop (bag) and lager for another 21-28 days at 38-45F until golden-clear. Bottle with 1/3 cup of extra light DME boiled for 10. Store cellar temp 50-55F for 3 weeks. Peak taste from 5-10 weeks. Can keep for 6 months in dark cool area. |
|
|
Pátek13 - Amber Werewolf
|
American Amber Ale
|
22 Litres |
1.053 |
1.01 |
5.66 |
59.57 |
6.85 °L
|
1.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2015 12:02 PM |
| Notes: |
|
|
Heather
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.05 |
1.013 |
4.89 |
18.46 |
4.04 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 25 |
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: 12/30/2014 7:41 PM |
| Notes: |
|
|
Dumb Blonde
|
Blonde Ale
|
5 Gallons |
1.044 |
1.011 |
4.33 |
23.36 |
5.61 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 11/6/2011 2:28 PM |
| Notes: |
|
|
Mystic Pale Ale
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.045 |
1.012 |
4.37 |
23.4 |
9.1 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.00004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 5/30/2011 2:15 AM |
| Notes: |
|
|
|
|