|
Grodzisk Ember (Piwo Grodziskie)
|
Piwo Grodziskie
|
5.5 Gallons |
1.029 |
1.006 |
2.95 |
30.65 |
2.4 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 8.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 75 |
Mash Thickness: 1.64 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 18.94 psi |
Creation
Date: 12/17/2023 2:50 AM |
Notes: Dough in with 2.25 gallons of water at 119 °F. Hold at 113 °F for 75 minutes. Stir constantly for first 30 minutes. Let rest the remainder of the time.
Add in 1.5 gallons of boiling water to raise mash to 152.6 °F. Hold for 60 minutes.
Sparge as normal |
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Atomic Blonde
|
Belgian Blond Ale
|
14 Litres |
1.062 |
1.01 |
6.85 |
24.34 |
5.55 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 178 g |
Creation
Date: 9/20/2021 4:16 PM |
| Notes: |
|
|
Ginger Beer
|
Alternative Sugar Beer
|
6 Gallons |
1.102 |
1.011 |
11.94 |
0 |
4.85 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.081 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: dextrose |
Priming Amount: 2 oz |
Creation
Date: 6/3/2021 4:26 PM |
Notes: Brought 7.5 gallons water to boil
Drained 1.5 gallons water for sparge
At boil, add corn sugar, brown sugar. Dissolve both sugars then;
add peeled/shredded ginger root, lemon juice, lemon zest and spices directly to 6.0 gallons water.
Bring to boil and hold boil :15-:20 minutes.
Drain and cool into primary ferment.
Sparge remaining contents of boil with warm/hot sparge water until fermenter is topped at 6.0 gallons.
Remove 1-2 pounds of boiled ginger and place in primary ferment.
When cooled to appropriate temperature- pitch hydrated/primed yeast.
Two week ferment in primary, then transfer malt only (no fruit/root) into secondary ferment. Ferment until fermentation complete.
Prime with 2 oz. corn sugar when bottling.
Brewer's choice- Add 1 cup malto dexatrine to batch when bottling for additional sweetness.
Note: Some recipes state that ginger need not be peeled. If you choose to not peel, at the very least, I would break up and scrub the ginger root with a stiff vegetable brush to remove any remaining dirt.
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On A Clear Day You Can See Hazy IPA
|
American IPA
|
11 Gallons |
1.073 |
1.016 |
7.53 |
58.42 |
5.64 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
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: 4/23/2018 10:52 PM |
Notes: Yeast Wyeast 1318 London Ale III
The Yeast Bay Hazy Days
GigaYeast GY054 (Vermont IPA)
White Labs WLP095 (Burlington Ale) yeast |
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Too Easy - NEDIPA
|
American IPA
|
25 Litres |
1.069 |
1.012 |
7.45 |
25.69 |
6.23 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 3/8/2018 7:24 PM |
| Notes: |
|
|
Everyday IPA
|
American IPA
|
1 Gallons |
1.057 |
1.014 |
5.59 |
62.46 |
12.06 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 3/2/2018 5:36 PM |
| Notes: |
|
|
Oma Goodness Witbier
|
Witbier
|
5.5 Gallons |
1.056 |
1.016 |
5.25 |
18.02 |
4.86 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2017 12:47 AM |
| Notes: |
|
|
Dthfh
|
American Light Lager
|
25 Litres |
1.165 |
1.041 |
16.19 |
0 |
10.06 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.165 |
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: 3/29/2017 12:41 PM |
| Notes: |
|
|
Alma Mader Premiant Pilsner
|
Bohemian Pilsener
|
19 Litres |
1.046 |
1.011 |
4.59 |
31.8 |
3.88 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 34.03 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 1/4/2022 10:24 PM |
Notes: https://beerandbrewing.com/recipe-alma-mader-premiant/
“Premiant is our take on a traditional Czech pilsner,” says Alma Mader brewer and cofounder Nick Mader. “We rely on two varieties of Bohemian pilsner malt that help to lay a bready malt foundation, which balances the spicy and snappy Saaz bitterness. Floral and dried-lemon aromas, effortlessly crisp, and a perfect pairing with absolutely anything.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.008
IBUs: 35
ABV: 5%
MALT/GRAIN BILL
5.55 lb (2.5 kg) Weyermann Bohemian Pilsner
2.65 lb (1.2 kg) Weyermann Floor-Malted Bohemian Pilsner
5.6 oz (159 g) Weyermann Acidulated (see below)
4.2 oz (119 g) Weyermann Carafoam
HOPS SCHEDULE
0.3 oz (9 g) Hallertauer Magnum at 75 minutes [15 IBUs]
0.7 oz (20 g) Saaz at 15 minutes [5 IBUs]
2.7 oz (77 g) Saaz at whirlpool [15 IBUs]
YEAST
White Labs WLP800 Pilsner Lager or other Czech lager strain
DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 30 minutes. Aim for a mash pH of 5.2–5.25, adjusting acidulated malt as necessary. Use an iodine test to ensure starch conversion (see “On the Road to Conversion,” beerandbrewing .com). Vorlauf until your runnings are clear, then run off into the kettle. Sparge at 166°F (74°C) and top up as necessary to get 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir for 5 minutes to create a vortex, add hops, and allow 20 minutes to settle. Chill to about 47°F (8°C), aerate thoroughly, and add plenty of healthy yeast. Ferment at 50°F (10°C), allowing the temperature to rise on Day 5 or 6 for a diacetyl rest. Once fermentation is complete and the beer is clear of diacetyl, crash to 32°F (0°C). Drop the yeast or rack into secondary and lager for at least 3 weeks. Filter and/or fine as desired before packaging. |
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Santa's Schweddy Balls
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Holiday/Winter Special Spiced Beer
|
11 Gallons |
1.063 |
1.019 |
5.78 |
40.12 |
35.93 °L
|
1.1K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2017 5:21 PM |
| Notes: |
|
|
Manu Midget Juice
|
No Profile Selected |
6 Gallons |
1.076 |
1.019 |
7.4 |
54.8 |
2.4 °L
|
1.1K |
0 |
|
|
Author:
|
|
Manu Nunovurbiswaks
|
|
| Boil
Size: 7.14004 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: 4/27/2011 7:24 PM |
| Notes: |
|
|
Weizenbock
|
Weizenbock
|
5.5 Gallons |
1.1 |
1.023 |
10.08 |
15.77 |
22.09 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 65 |
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: 1/3/2016 6:30 AM |
| Notes: |
|
|
KvitWeiss, Gaulaøl
|
Weizen/Weissbier
|
25 Litres |
1.052 |
1.013 |
5.13 |
14.84 |
3.73 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 73 |
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: 9/13/2015 6:28 PM |
Notes: Kjøl ned vørter til 17 grader før pitching av gjær.
Gjæres på 18 grader i 2- 3 uker.
Lagres kaldt i 4 uker før den nytes.
Hvis du ønsker:
Følg anvisning på klarningsmiddel (whirlfloc/irish moss) og gjærnæring.
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Kjeller 5 Cascadian Pale Ale
|
American Pale Ale
|
20 Litres |
1.051 |
1.009 |
5.51 |
37.35 |
6.02 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: Sukker |
Priming Amount: 6 g/l |
Creation
Date: 7/20/2015 6:56 AM |
Notes: Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.
For et fruktigere øl kan man bruke 20-40 gram Cascadehumle ekstra til tørrhumling.
Rehydrering av gjæren anbefales. |
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Baltic Porter
|
Baltic Porter
|
4.5 Gallons |
1.081 |
1.017 |
8.41 |
37.8 |
30.17 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 2:26 AM |
| Notes: |
|
|
Session Bitter
|
Standard/Ordinary Bitter
|
20 Litres |
1.042 |
1.011 |
4.07 |
26.86 |
8.98 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: 2.4 |
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: 3/15/2015 4:30 AM |
| Notes: |
|
|
Rabid Otter
|
American Pale Ale
|
40 Litres |
12.563 |
3.626 |
4.79 |
0 |
5.25 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 11.2 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2015 6:30 PM |
| Notes: |
|
|
Ale Lot Of Rosey
|
Irish Red Ale
|
20.8 Litres |
1.05 |
1.013 |
4.96 |
30.8 |
23.76 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 2/3/2015 12:43 PM |
| Notes: |
|
|
Gun In A Knife Fight
|
Irish Red Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.49 |
22.13 |
16.39 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 11:37 PM |
| Notes: |
|
|
Russian Imperiel
|
Russian Imperial Stout
|
5 Gallons |
1.117 |
1.033 |
11.06 |
91.33 |
40 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 5:49 PM |
| Notes: |
|
|
|
|