|
Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
2.75 Gallons |
1.053 |
1.012 |
5.44 |
35.2 |
10.43 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.47 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2016 12:39 AM |
| Notes: |
|
|
Fresh Berry Mint Sour
|
Fruit Lambic
|
10.5 Gallons |
1.043 |
1.006 |
4.86 |
7.38 |
6.36 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 76 |
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: 3/7/2024 7:29 PM |
| Notes: |
|
|
Incendiary Brown Porter
|
English Porter
|
5.5 Gallons |
1.054 |
1.012 |
5.49 |
17.73 |
29.12 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2023 9:07 PM |
Notes: Mash at 151 for 60 minutes.
Boil 60 minutes.
Chill wort to 63 then ferment at 64 for about 14 days. Then crash and carb to 2.3 vols.
Won Gold at World Beer Cup 2023. |
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Everything's A Haze
|
Specialty IPA: New England IPA
|
40 Litres |
1.052 |
1.01 |
5.5 |
17.22 |
4.22 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 69 |
Mash Thickness: 3 |
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: 11/3/2023 9:56 PM |
| Notes: |
|
|
Schwarzbier
|
Schwarzbier
|
2.75 Gallons |
1.051 |
1.013 |
5.08 |
24.92 |
36.63 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 2.18 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10.1 psi |
Creation
Date: 1/29/2023 4:43 PM |
| Notes: |
|
|
Get Ready For Winter Wheat Beer 11-14-18
|
American Wheat or Rye Beer
|
5 Gallons |
1.052 |
1.012 |
5.23 |
19.6 |
8.3 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2018 2:11 AM |
Notes:
used 1.5 LB leftover malts from Oct Fest
Mecca Grade for Wheat
Hop Fementer in 2-3 days
|
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|
Mr Allsop's Raw Honey Cream Ale
|
Cream Ale
|
19 Litres |
1.049 |
1.007 |
5.47 |
20.81 |
6.05 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2017 8:54 AM |
| Notes: Raw honey held at 80c in the oven for 20 minutes then added to the fermentation after high krausen. |
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|
Red Hook WinterHook Clone Guess
|
American Brown Ale
|
5 Gallons |
1.064 |
1.022 |
5.47 |
50.55 |
22.39 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 10/20/2017 12:45 AM |
Notes: Trying safale-04 english ale yeast - yeast seems ok, little tart but not unpleasant.
Hops - I need to either not dry hop at all or try a mix of simcoe and centennial instead of chinook/simcoe. This combo seems a little overwhelming. Could possibly do only centennial too. Also, next time change the 1lb of flaked oats to .5 lb carapils
Still need to figure out hops.
OG 1.056
FG 1.010
WLP041 yeast
dark fruit taste
or maybe a yeast
dark crystal malts
maybe dark chocolate malts
With a rich amber color that is reminiscent of an Altbier,
Style – Winter Warmer
ABV – 6%
IBUs – 50
Malts – Munich Malts & Flaked Oats
Hops – Centennial, Chinook & Simcoe
Availability – 6-packs of 12 oz. bottles and draft
Beer Finder – http://redhook.com/beer-finder
maybe this
WLP023 Burton Ale
cal V yeast from white labs would give me these flavours.
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None The Weizer
|
Dunkelweizen
|
5.5 Gallons |
1.056 |
1.014 |
5.55 |
15.48 |
16.54 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2017 9:01 PM |
| Notes: |
|
|
Hostivařský Blondýn 3
|
Blonde Ale
|
15 Litres |
1.051 |
1.01 |
5.42 |
20.17 |
5.37 °L
|
1.1K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2017 10:29 AM |
| Notes: |
|
|
SMASH - American Extra Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.015 |
5 |
83.07 |
6.21 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2014 3:23 AM |
Notes: SMASH = Single Malt And Single Hop
Brown Sugar: I used Dark Brown Sugar. Brown Sugar was added after the boil. Therefore, IBU count should be closer to 94 as opposed to the 83 that is calculated with this recipe calculator.
Dry Hopped with 2oz Simcoe 7-10 days before bottling/kegging |
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|
Mark's Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.047 |
1.009 |
5.05 |
18.61 |
23.11 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Dextrose |
Priming Amount: .75 cup |
Creation
Date: 12/6/2016 4:57 AM |
| Notes: |
|
|
Red Ale
|
Scottish Light
|
230 Litres |
1.048 |
1.009 |
5.16 |
23.62 |
13.68 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 200 Litres |
Boil Time: 80 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 10/21/2016 4:23 PM |
| Notes: |
|
|
HHBC
|
Blonde Ale
|
6 Gallons |
1.05 |
1.009 |
5.38 |
21.07 |
6.37 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2016 4:52 PM |
| Notes: Brew with Harmon Yeast |
|
|
Red Cat Red Ginger Ale
|
Holiday/Winter Special Spiced Beer
|
10 Litres |
1.051 |
1.015 |
4.71 |
0 |
15.03 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 15 |
Boil Gravity: 1.043 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Brewing Sugar |
Priming Amount: N/A |
Creation
Date: 5/30/2016 8:13 PM |
Notes: Water @ start boil: 14L
Ginger (raw) before grating: 460g (shop package will say +- 500g)
Ginger (raw) peeled: 295g
_ _
Preparation:
1. Prep: (Add pure water to brew kettle - bring to the boil.
2. Peel Ginger + grate it (course)
3. Chop Dates finely ( once pitted)
4. Prep the Spices & lemon Rind.
5. Add boiling water (1000m) into a clean container with the Rooibos tea leaves (approx 80g).
_ _
Mash step #1: (Ginger + Dates)
a) Add Ginger & Dates in a grain bag (without Malt) to boiling water in the brew kettle. Boil for 5min only. At Flame-off, agitate ginger & dates.
b) Leave ginger & dates in the brew kettle until wort cooled to at least 80'C.
c) Add Spices & lemon rind, to grain-bag. Mash for 10min.
Mash step #2: (The Malt)
d) With wort at around 70'C, add Malt to additional grain bag.
e) Mash for 60min.
f) When done, remove Grain Bags & Sparge malt with 1.5L of 70'C water.
g) Bring kettle is back to simmer:
Add Brown Sugar & dissolve completely
Boil wort for 15min total.
Add Rooibos Tea at last 5 min of boil.
At this pint you should have roughly 12L of wort...
_ _
- Cool wort to at least 35'C.
- Prep Yeast in 250ml boiled & then cooled water, in sterilized container.
- Hydrate as per the normal procedure.
- Add all cooled wort to fermenter (sterilised).
[my gravity reading] : 1050
- Agitate/shake for 60-sec to aerate wort.
- Add hydrated yeast.
-Agitate/shake for at least 30-sec to aerate fermenter.
Add one-way-valve as per normal procedure, (sterilized)
Place in area approx 18-22'c
[I fermented at 16-18 degrees for 1 week]
[I decanted thereafter into secondary fermenter, and
let it sit for 24-hours at approx 10-12'C, before bottling with brewing sugar as primer.]
|
|
|
Pale Ale(cent.)
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.011 |
5.11 |
87.05 |
6.49 °L
|
1.1K |
4 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 4:29 PM |
| Notes: |
|
|
Lc4 Chinook Dark Cream Ale
|
Cream Ale
|
6 Gallons |
1.051 |
1.01 |
5.4 |
23.55 |
26.24 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 2:58 AM |
Notes: Used instant rice 90 min mash, add dark malts last 30 min. 2.4 co2 Nice chinook flavor at bottling
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|
Ber(li)ner Weisse Mit Johanisbeere
|
Specialty Beer
|
24 Litres |
11.353 |
2.647 |
4.64 |
11.91 |
4.2 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 10.5 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2015 12:18 AM |
Notes: Zuerst sour mash wie beim Gose. Dann nach 4 Tagen Hopfenkochen und in Fermentor mit Wyeast 3191. Evtl noch nachsäuern mit Milchsäure.
Einmaschein 02.08.2015: 12.5L Wasser und Malz bei 65°C für 1h, dann 15' mash out. Anschliessend abläutern und 15L Nachguss dazu. Bei ca. 50°C 2 Pack Wyeast Lactobazillen dazu.
06.08.2015 pH von 3,5, ein bisschen Milchsäure dazu gegeben. Hopfen gekocht bei 95°C, letzte 10' auf 90°C runter. Wyeast 1028 und 3191 dazu. Plato 12° bei 20°C.
5 Plato beim abfüllen in Keg (25.08.15). |
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|
Grandfather's Bitter
|
Special/Best/Premium Bitter
|
15 Gallons |
12.593 |
3.17 |
5.05 |
34.37 |
11.04 °L
|
1.1K |
0 |
|
|
Author:
|
|
Gore Farm Brewery
|
|
| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.3 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 12:59 PM |
| Notes: |
|
|
Orange Coriander Cascade APA
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.37 |
46.26 |
11.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
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: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2015 9:26 PM |
Notes: Steeping Grains steeped 45 minutes - 68 C @ start.
Yeast - No Starter, just 1 pack. |
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