|
Scotty Dog Ale
|
Scottish Heavy
|
5.5 Gallons |
1.082 |
1.019 |
8.18 |
26.64 |
19.63 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5.3 oz |
Creation
Date: 3/31/2017 12:17 AM |
| Notes: |
|
|
Acid Haze Trip
|
Specialty IPA: New England IPA
|
4 Litres |
1.062 |
1.013 |
6.46 |
8.26 |
3.57 °L
|
1K |
1 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 27.1 g |
Creation
Date: 5/25/2022 5:39 PM |
Notes: terpeno de cannabis citrico y resinoso, rapida oxidacion. al ser de base oleosa, la cerveza pierde retención de espuma.
un ligero toque acido, mas el dulzor que aporta la lactosa y frutas tropicales que recuerdan a piña y guayaba aportadas por la levadura, dan una gran tomabilidad a la cerveza |
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Bohemian IPA
|
No Profile Selected |
6.5 Gallons |
1.072 |
1.02 |
6.9 |
0 |
5.88 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
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: 12/4/2021 2:22 PM |
| Notes: |
|
|
Fat Tire Clone
|
American Amber Ale
|
6.5 Gallons |
13.294 |
3.62 |
5.2 |
22.02 |
15.1 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 11.6 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 9.71 psi |
Creation
Date: 5/29/2021 10:06 PM |
Notes: Clone of New Belgium Fat Tire. They're a fantastic brewery, and Fat Tire is an excellent crowd pleaser that's easy to drink and easy to like.
There's a lot of debate about their "house" strain of yeast, which they're unsurprisingly secretive about. I've seen suggestions for Wyeast 1792 (an old limited release that was supposedly Fat Tire's strain), WLP001/Wyeast 1056 American Ale (an obvious go-to), a mix of that and Chimay, Wyeast 1272 American Ale II, Nottingham (used in some kits), Wyeast 3655-PC Belgian Schelde Ale (sub WLP515), or Wyeast 1746-PC Pacman (sub Imperial A18 Joystick). I'm trying the Pacman as another homebrewer reported success with it. https://www.homebrewtalk.com/threads/heavily-researched-fat-tire-clone-grain-bill-hop-schedule-what-yeast.167754/
From an interview with a former head brewer at New Belgium: "When trying to emulate Fat Tire Amber Ale, Bouckaert advises that you pay particular attention to the malt bill and the aging process. 'We have a malt character that asks for a lot of light-colored malts,' he says. 'Specialty, Munich and light caramel malts comprise up to 30 percent. For the signature toasted biscuit flavor of this brown-amber beer, add from 5 to 10 percent of malts with a nutty character.' For hops, he recommends shooting for 16 IBUs with a subtle late addition of aroma or dry hops. 'Don't use Cascade or other overpowering hops,' Bouckaert adds." That said, their website lists it as 22 IBUs. |
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Blonde
|
German Pilsner (Pils)
|
5.5 Gallons |
1.06 |
1.01 |
6.51 |
24.61 |
4.5 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 69 |
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: 2/21/2021 2:14 AM |
Notes: og is correct above 1.060
Ph was 5.12 with no added acid
input from HBYOB. Tastes like a blond ale. For pilsener drop the crystal. Keep the rest of the bill and yeast the same
10/30/21 will do 90 min mash at 150F
11/18/21 FG 1.012 6.3%
5/8/22 OG 1.059 (tilt) reg 1.060
6/20/23 og 1.059 Fg 1.008 |
|
|
GEB Crisp NEIPA
|
NEIPA |
25 Litres |
1.062 |
1.012 |
6.54 |
56.56 |
6 °L
|
1K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.5 bar |
Creation
Date: 6/27/2020 11:41 AM |
| Notes: |
|
|
Kona Big Wave Golden Ale Clone (5 Gal)
|
American Amber Ale
|
5 Gallons |
1.051 |
1.009 |
5.49 |
23.78 |
6.58 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.46 psi |
Creation
Date: 12/13/2019 6:29 PM |
Notes: I started a full volume mash at 159 - too hot, and my kettle held it to 152 in 60 minutes...so I lost about 1.1 degrees per hour, but this was the first brew with a new double wall kettle. I was surprised that I didn't lose 3-5 degrees initially, but that didn't happen.
I used 4 gallons of 8.8 alkaline water and 2.5 gallons of Zero water.
12 hours in, little activity. 6 hours later - I have a decent krausen started - no CO2 production yet, so it is still reproducing. Fermentation temp is set to 63.
I had good fermentation, started 24 hours after pitching. Fermentation was basically complete 5-6 days later. I left it a few more days but did not do a diacetyl rest since this is US-05 and US-05 doesn't usually produce a lot of diacetyl. I cold crashed on Dec 24 to 38. I ended up at 1.006. After 2 days, I am ready to transfer to keg and set pressure to 12 psi. |
|
|
Brewski's Bitchin' Bourbon Brown V2
|
Wood-Aged Beer
|
5.5 Gallons |
1.091 |
1.023 |
8.9 |
24.34 |
19.53 °L
|
1K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2019 7:29 PM |
| Notes: Beer has heavy vanilla aroma, due to the bourbon and vanilla. Slight smokeyness from the bourbon chips with a full body. Well balanced and well received from my friends. |
|
|
Extract Breakfast In Bled
|
Sweet Stout
|
5.25 Gallons |
1.062 |
1.017 |
5.98 |
31 |
32.05 °L
|
1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
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: 11/10/2017 9:32 PM |
| Notes: |
|
|
SchuBrew Stout At The Devil 2017
|
Imperial Stout
|
6 Gallons |
1.114 |
1.027 |
11.48 |
61.41 |
37.9 °L
|
1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2017 4:53 PM |
| Notes: |
|
|
Markgraf Marzen
|
No Profile Selected |
5 Gallons |
1.058 |
1.014 |
5.69 |
23.77 |
12.28 °L
|
1K |
0 |
|
|
|
| Boil
Size: 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: 9/30/2012 3:52 AM |
| Notes: |
|
|
Waimea Wicked Wave Wheat
|
Weissbier
|
5.5 Gallons |
1.047 |
1.009 |
5.01 |
29.56 |
7.42 °L
|
1K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2016 8:07 PM |
| Notes: |
|
|
Arrogant Bastard Clone- 2Gallon
|
Blonde Ale
|
2 Gallons |
1.042 |
1.01 |
4.32 |
115.2 |
12.22 °L
|
1K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2016 11:45 PM |
| Notes: |
|
|
Lawnmower I
|
American Light Lager
|
5.5 Gallons |
1.06 |
1.013 |
6.06 |
25.48 |
3.72 °L
|
1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2016 11:08 PM |
Notes: Not yet brewed, test recipe.
Will update procedure once I finish. |
|
|
Cascade Smash-ish
|
American IPA
|
5 Gallons |
1.055 |
1.01 |
5.92 |
51.78 |
11.15 °L
|
1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 3/28/2016 8:55 PM |
| Notes: |
|
|
41 - Back To Base - AUS - 20-03-16
|
American IPA
|
21.5 Litres |
1.065 |
1.014 |
6.72 |
229.58 |
11.27 °L
|
1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2016 8:38 PM |
| Notes: |
|
|
Redrad
|
Irish Red Ale
|
5.5 Gallons |
1.054 |
1.012 |
5.47 |
29.02 |
13.88 °L
|
1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 2/3/2016 12:04 AM |
| Notes: |
|
|
Oat IPA
|
American IPA
|
3.5 Gallons |
1.048 |
1.009 |
5.1 |
48.31 |
4.44 °L
|
1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 20 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2015 3:05 PM |
Notes: Bring 2.5 gallons water to boil, remove from heat and steep specialty grains for 30 minutes. Then, remove grain and bring wort back to a boil.
Once boiling, remove from heat and add DME. Stir thoroughly until completely dissolved. Return wort to boil.
Once boiling, start 60min clock and follow hop schedule.
At flameout, add hops per schedule and create whirlpool. Partially cover pot, leaving enough room for steam to continue to escape.
After 10 minutes, move to ice bath. Once wort is below 100 degrees, move wort to Primary Fermenter. Add refrigerated spring water to fermentor to achieve 3.5 gallons.
Take O.G. Reading.
Using a sanitized temperature gauge, make sure wort is below 80 degrees. If below 80 degrees, procees with shaking up wort and pitching of yeast.
After 14 days in primary fermenter, take another gravity reading. If desired gravity is set, proceed with dry hopping. Dry hopping should be done for 7-10 days.
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|
|
Ollie's Winter PORTER MO GRAIN
|
Baltic Porter
|
50 Litres |
1.06 |
1.015 |
5.87 |
6.19 |
30.34 °L
|
1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 12:27 PM |
| Notes: |
|
|
#15 Bases Clearing Tripel
|
Belgian Tripel
|
5.33 Gallons |
1.08 |
1.019 |
8.02 |
41.22 |
6.79 °L
|
1K |
0 |
|
|
|
| Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.156 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 1:13 PM |
Notes: Mashed for 60 min (difficult on the stove to maintain temp) approx 155 deg was my goal. Started with 1 qt water for 1 lb total grain. added quite a bit to cool temp down since the 10 deg rule over ideal temp wasn't getting me down quick enough.
Mash out at 170 deg for 10 min (includes raising temp time). Sparged with 170 deg water and added water to get about 2.75 gal of wort. Brought to boil (about 45 minutes). Added DME just before boil and brought up to boil. Added hops as scheduled. Opted to add Willamette at the last minute to give more complex bitterness. Added the candy with 10 minutes to go. OG was 1.080 (adjusted the final batch size), as expected. Pitched the yeast a little high but was having trouble getting to low-60s (66). COncern with the yeast was that in transport my car got pretty warm and don't know if it will work. NO movement after 30 hours. Bubbled fine and transferred after 9 days. FG was closer to 1.016. Tasted sweet with some complexity. Not hoppy at all. Turned out fantastic. The longer I wait the better it gets. |
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