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Author:

Bart S

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2017 9:44 PM

Notes:

Author:

KcLob

Boil Size: 6.81 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/9/2021 7:13 PM

Notes: Each iteration pairs 2-3 hops, basically to use up whatever is in inventory.

Also, rotate different yeasts, depending on what was brewed immediately prior. Not set on a particular yeast at this point.

Author:

shantyboat

Boil Size: 3.3 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 2.5 oz

Creation Date: 12/26/2019 2:25 PM

Notes: Supplies from Micro Homebrew in Kenmore, Washington. https://www.microhomebrew.com/
Cranberries were frozen, then partially thawed and all sliced in half. Ginger is sliced.
OG came out to be 1.046 on my first brew in Zymatic.
Bottled January 23
Plaato says started at 1.046 and ended at 1.010. Tester says 1.020.
Bottled with two sugar pills per bottle, three in larger bottles. Plaato says 4.8 percent alcohol.
Age in bottles for 30 days.

Author:

monoclebrewing

Boil Size: 25.7 Litres

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 86

Mash Thickness: 2.61

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: 4/9/2019 7:10 PM

Notes: Chill to 62 F, free rise to 68. When 2% Brix remaining, drop to 63 F and dry hop.

Author:

Stellenbosch

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2019 6:09 AM

Notes:
10 g CaCl2
5g MgSO4

I got 27L 1.068, efficiency 77% 09.02.2019
Ferm temp 12C
02.03.2019 1.018
6.8 %

evaluation (E2098, certified bjcp)
appeareance: 3/3
aroma: chocolate but covered with the esters. more chocolate needed and cleaner malt profile. change the yeast and ferment lower. age longer. 6/12
taste: good attenuation, roasty and chocolaty, balanced. lacks toffee and nutty. add more biscuity, brown, amber or melanoidin malt. bitterness in style. more attenuation, more alcohol. 15/20
mouthfeel too little carbonation. age longer and use very healthy yeast. 3/5
Overall: less protein, more carbonation, cleaner fermentation. 6/10
Total: 33/50.
Very good beer but not a winner. Will brew again, recipe will follow.

Author:

Boil Size: 25.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 80

Mash Thickness: 1.3

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: 1/29/2019 2:18 AM

Notes:

Author:

Jo Simard

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 12:28 AM

Notes:

Author:

JgMantilla

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2

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: 3/11/2017 9:54 PM

Notes:

Author:

JStunden

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 19.2

Efficiency: 60

Mash Thickness: 2.5

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: 1/28/2017 3:28 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

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: 11/10/2015 5:43 PM

Notes:

Author:

Anderskvist

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

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: 1/18/2017 8:10 AM

Notes:

Author:

Pickett

Boil Size: 6.48 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.25

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: 10/26/2016 3:51 PM

Notes: Carbonation:
* 2.3 volumes CO2
* 39 degrees F (3.9 C)
* 9.5 PSI
* 41" Beer Line

Author:

Phat Kat

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.088

Efficiency: 80

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: 8/13/2016 4:44 PM

Notes:

Author:

GregaG

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 9:39 AM

Notes:

Author:

Boil Size: 11.9 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2016 10:41 AM

Notes: Inspired by Brooklyn East India Pale Ale.

Brooklyn states on their website (http://brooklynbrewery.com/brooklyn-beers/perennial-brews/brooklyln-east-india-pale-ale)

Style: India Pale Ale
OG: 15.4 Plateo (SG 1.063).
ABV: 6.9 %
Malts: British Pale, British Crystal
Hops: East Kent Golding, Willamette, Cascade

A modified and scaled version from haandbryg
http://www.haandbryg.dk/cgi-bin/beercalc.cgi?pick=Brooklyn+East+India+Pale+Ale+CLONE

1 full WLP002 was pitched with around 50B cells.
Credits to Søren Ladegaard.

Author:

CuatroCasas

Boil Size: 14.45 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 5:44 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 3:22 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 6:44 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 32 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 12:04 AM

Notes: Yeast starter, 38 billion cells (use Yeast Pitch Rate and Starter Calculator to estimate). Pitch yeast at 18 C and allow it to rise 3-4 degrees every day over the course of the next 3-4 days until you stabilize temperature around 32 C. If beer refuses to drop close to or below 1.008-1.010 within 2 weeks, pitch Wyeast 3711 French Saison yeast to finish out.

Hop bill: Add flameout (1 min) hop addition, take it off the heat, and let it rest for 20 minutes before starting cooling. Dry hop can be done either in one or two portions of 5 days each, with the same hop amount. Mash hops (Czech Saaz or German Tettnang/Hallertau) are added directly to the mash, or as first-wort hops, directly in the boil kettle while transferring from the lauter tun to the boil kettle, before beginning the boil. The latter option will give around 5 more IBUs, and whether or not to do it depends on if you want a slightly more bitter beer or not.

If you're feeling adventurous, you can take part of (or the whole) batch and add a New Zealand white wine during secondary fermentation, as an experiment. Let it ferment out and add priming sugar like normal. I think this will work well, but who knows? It's been done with great success at places like moderntimesbeer.com, so maybe worth a try.