|
Denny's Wry Smile Rye IPA
|
American IPA
|
11 Gallons |
1.082 |
1.02 |
8.16 |
64.61 |
10.45 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 13.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 72 |
Mash Thickness: 1.2 |
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: 3/8/2017 7:31 PM |
| Notes: |
|
|
2lb Allowance
|
Straight (Unblended) Lambic
|
5 Gallons |
1.059 |
1.013 |
5.97 |
9.75 |
4.12 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 10.1 psi |
Creation
Date: 9/22/2020 6:48 PM |
Notes: 2L Starter
Brew day:
Mash at lower side to help produce dryer beer 142-146 (Maybe 2 step mash?)
stir in grain thoroughly
Hops:
Hallertauer - 30 min
Hersbrucker - 20 min
Perle - 10 min
|
|
|
Pineapple Milkshake DIPA
|
Double IPA
|
7 Gallons |
1.083 |
1.019 |
9.01 |
73.29 |
6.56 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 61 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/18/2020 6:25 PM |
Notes: Add pineapple purée as fermentation slows.
Split dry hop into 2 or 3 additions, add after soft crash to 58F and then warmed to 62F. Run each addition for a day (purge with CO2 while PRV open).
When kegging, add ~1 oz of the vanilla extract (equals ~2 beans) to fermenter (purge with CO2 while PRV open).
Brew day: 16-May-2020
————————————
Mashed in at 150F with 8 gal at 825am
Whirlpool hops added at 172F (1113am), dropped to 148F after 30 min. Started chilling.
Update 21-May-2020:
Heated pineapple purée to 160ish F for 1 min then removed from heat to cool. Added to fermenter, increased volume ~0.25 gal (liquid weight was ~4.5 lb)
Temp dropped to 55F at 630am on 24-May-2020
13.5 oz dry hop blend prepared, first 1/3 added at 58F (warning to 65F) at 205pm on 24-May-2020 (yeast has dropped out).
2nd dry hop added 130pm on 25-May-2020. Add lasts of hops and 10 mL of vanilla bean extract (10 beans in 120 mL vodka) on 26-May-2020. Cold crash at least 48 hr before kegging.
Kegged on 30-May-2020. |
|
|
Mexican Lager
|
International Amber Lager
|
560 Gallons |
15.401 |
3.639 |
6.38 |
22.31 |
3.67 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 600 Gallons |
Boil Time: 90 |
Boil Gravity: 15.3 |
Efficiency: 85 |
Mash Thickness: 1.2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2019 2:41 AM |
| Notes: |
|
|
Rabbit's Revenge White IPL
|
Specialty IPA: White IPA
|
21 Litres |
1.063 |
1.017 |
6.02 |
68.8 |
5.88 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: Forced Carb |
Priming Amount: N/A |
Creation
Date: 12/21/2018 3:50 AM |
Notes: Ferment at 10C for 5 days and then slowly bring up to finish around room temperature.
Copied from https://www.brewersfriend.com/homebrew/recipe/view/703364/rabbit-s-revenge-white-ipa but intended to use Lager yeast because I want to use it and I'm curious how it turns out. |
|
|
Lúpulos Hermanos Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.01 |
5.54 |
35.44 |
4.59 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 5/30/2018 6:30 PM |
| Notes: |
|
|
SCB Amber Ale
|
American Amber Ale
|
30 Gallons |
1.054 |
1.015 |
5.16 |
24.87 |
15.28 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 31 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 11:07 PM |
| Notes: |
|
|
Centennial Blonde Ale
|
Blonde Ale
|
12 Gallons |
1.047 |
1.01 |
4.91 |
16.59 |
4.25 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 6/9/2017 8:15 PM |
| Notes: From: http://www.homebrewtalk.com/showthread.php?t=42841 |
|
|
Nameless Ipa
|
American IPA
|
6.5 Gallons |
1.063 |
1.004 |
7.88 |
49.75 |
12.13 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
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: 6/6/2017 2:31 PM |
| Notes: |
|
|
WIT
|
Witbier
|
5.5 Gallons |
1.048 |
1.013 |
4.7 |
15.75 |
3.71 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 5/12/2017 8:53 PM |
Notes: Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
Ingredients
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2. |
|
|
Belgian Brown
|
Belgian Specialty Ale
|
5.5 Gallons |
1.041 |
1.01 |
4.02 |
35.79 |
18.9 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2011 6:55 AM |
| Notes: |
|
|
Heady Clone
|
Double IPA
|
20 Litres |
1.07 |
1.013 |
7.38 |
180.13 |
7.77 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2017 6:19 PM |
| Notes: |
|
|
Ernest T's Strong
|
British Strong Ale
|
5.5 Gallons |
1.064 |
1.014 |
6.52 |
52.37 |
16.71 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2016 11:24 PM |
Notes: Starter with harvested stored WLP001.
Two pints of toasted oak cubes soaked with whiskey.
Ferment 14 days at 68F
Add whiskey soaked toasted oak cubes in muslin bag to fermenter and secondary to taste. |
|
|
Juniper Wine
|
Double IPA
|
5.5 Gallons |
1.079 |
1.013 |
8.68 |
107.59 |
7.4 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 7/13/2016 4:46 AM |
| Notes: |
|
|
Wiener Dampf
|
Vienna Lager
|
17 Litres |
1.05 |
1.009 |
5.39 |
28.5 |
9.43 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: DME |
Priming Amount: 11g/L |
Creation
Date: 6/26/2016 6:04 AM |
Notes: Split batch experiment:
4.41 W - 9 l With Wyeast 2001 Urquell fermented at 13 and 5 deg C
4.41 M - 8 l With Mangrove Jack M42 California Lager at 18 and 11 deg C |
|
|
42
|
Fruit Beer
|
5 Gallons |
1.058 |
1.016 |
5.59 |
27.02 |
4.65 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2016 5:47 AM |
| Notes: |
|
|
Pale Ale AG Tenochtitlan V2
|
American Pale Ale
|
11 Gallons |
1.053 |
1.009 |
5.67 |
44.97 |
8.76 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/13/2016 11:21 PM |
| Notes: |
|
|
Amarillo & Cascade
|
American IPA
|
23 Litres |
1.026 |
1.005 |
2.72 |
0 |
12.5 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 35 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2015 5:58 PM |
| Notes: |
|
|
A Plagued Evil
|
American Pale Ale
|
5.5 Gallons |
1.063 |
1.016 |
6.22 |
66.64 |
7.82 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/20/2015 5:09 PM |
| Notes: |
|
|
Big Barley
|
English Barleywine
|
5.5 Gallons |
1.118 |
1.027 |
11.97 |
52.26 |
17.44 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 12/17/2014 9:07 PM |
| Notes: |
|
|
|
|