|
Galaxy IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.017 |
5.88 |
78.67 |
13.31 °L
|
3.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
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: 6/16/2014 4:14 PM |
| Notes: |
|
|
Kapiti Wheat
|
Weissbier
|
24 Litres |
1.05 |
1.009 |
5.43 |
12.2 |
3.39 °L
|
3.7K |
1 |
|
|
Author:
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Patricio
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: Dextrose |
Priming Amount: 170g |
Creation
Date: 6/3/2013 8:35 AM |
Notes: Pitch at 16℃ - 17℃ and hold at 17℃ for 72 hours before allowing to rise to a max of 20℃ to complete fermentation.
After fermentation is complete transfer to keg (19L) for bottling. Add 170g dissolved in 100ml of boiled water to keg before transfer to prime.
Make sure sodium chloride is pure salt (not iodised) with no anti-caking agents etc. |
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Jovaru Alus - Lithuanian Farmhouse Ale
|
Berliner Weisse
|
6 Gallons |
1.051 |
1.004 |
6.22 |
33.71 |
7.39 °L
|
3.7K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 63 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2018 8:01 PM |
Notes: Hops low boiled for 30 minutes in 1qt water and added to mash half way through.
No sparge.
Pitched yeast at 100F let drop as fermentation started a couple hours later. Very aggressive fermentation for almost three days.
Kegged 7 days later. CRAZY high attenuation FG:1.002 96% |
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Gooseberry IPA
|
American IPA
|
6 Gallons |
1.072 |
1.016 |
7.36 |
70.2 |
5.24 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
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: 11/30/2016 10:08 PM |
| Notes: |
|
|
Motueka Pilsner 2.0
|
New Zealand Pilsner
|
5.5 Gallons |
1.048 |
1.008 |
5.31 |
38.07 |
2.89 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2021 4:19 PM |
| Notes: |
|
|
Porter (5 BIAB)
|
American Porter
|
5.5 Gallons |
1.058 |
1.015 |
5.71 |
40.51 |
30.11 °L
|
3.7K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/4/2016 10:20 PM |
| Notes: |
|
|
NB Dry Irish Stout
|
Irish Stout
|
5 Gallons |
1.045 |
1.013 |
4.15 |
49.18 |
38.75 °L
|
3.7K |
4 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: Corn sugar |
Priming Amount: 3oz |
Creation
Date: 1/27/2017 3:35 AM |
| Notes: First All grain batch. Actual OG was 1.042 and FG was 1.010. So ABV should be 4.2. Great black color. Lot of coffee and some cocoa. I hope these flavors intensify after bottling. First time with omega labs yeast Irish ale 005. For this beer, the OLy performed excellent. I left the fermentor in my unheated barn with temps fluctuating between 55 to 65 for 4 days. When outside temps were going to hit the 40s I brought the beer into my house which we keep between 65 and 68. The FG tells the tale, I'm happy with 1.010 and it taste like a solid Irish Stout. Used 3oz priming sugar in 2 cups of water. Bottled 1/29/17. 35 1/2 16oz ez caps. |
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Blueberry PaleAle
|
American Pale Ale
|
5 Gallons |
1.048 |
1.013 |
4.66 |
30.08 |
8.2 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 67 |
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: 3/20/2017 5:33 PM |
| Notes: |
|
|
The Dark Knight
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.087 |
1.022 |
8.57 |
29.54 |
27.76 °L
|
3.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2013 12:16 AM |
| Notes: This is an adapted Christmas ale. The spices have been removed and more stout-characteristic grains have been added. It may be difficult to mash/sparge due to the stickiness of the oatmeal. |
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Raspberry Honey Wheat
|
Fruit Beer
|
5 Gallons |
1.056 |
1.014 |
5.53 |
32.84 |
5.03 °L
|
3.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 3/3/2015 11:48 PM |
| Notes: |
|
|
1-2 Gal Citra SMaSH
|
Imperial IPA
|
1 Gallons |
1.1 |
1.025 |
9.82 |
116.64 |
8.72 °L
|
3.7K |
8 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 75 |
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: 4/24/2015 6:09 PM |
| Notes: |
|
|
Cream Ale
|
Cream Ale
|
6 Gallons |
1.054 |
1.008 |
6.11 |
19.01 |
2.85 °L
|
3.7K |
4 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2016 9:04 PM |
Notes: add sugar last 10 min.
2/12/19.
brewed on 1/20. 3 weeks in primary, kegged, chilled, fined with gelatin and burst carbed at 35psi for 18hrs. ready to drink now but a little green. wait a week and it will be wonderful. the little bit of citra reall makes this style shine and is a favorite with friends and family.
might enter this one somewhere. |
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Stella Artois
|
Light American Lager
|
25 Litres |
1.051 |
1.007 |
5.75 |
20.53 |
2.99 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2017 3:29 PM |
| Notes: |
|
|
Weizen
|
Weissbier
|
20 Litres |
1.052 |
1.013 |
5.08 |
14.06 |
3.56 °L
|
3.7K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: Sugar |
Priming Amount: 12 g/L |
Creation
Date: 2/19/2016 2:08 PM |
| Notes: |
|
|
Bang O' Rang
|
Standard/Ordinary Bitter
|
5.5 Gallons |
1.036 |
1.009 |
3.5 |
30.58 |
5.66 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2013 1:16 AM |
| Notes: This is my standard house brew. It is light and enjoyable and tastes great with English or American malts. I always ferment it a touch hot to bring out the fruity characteristics of the yeast which blend nicely with the Tettnang hops. |
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Tripel #1 - 3 Gal
|
Belgian Tripel
|
3.3 Gallons |
1.081 |
1.018 |
8.77 |
32.58 |
5.21 °L
|
3.7K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 4.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2016 9:17 PM |
Notes: Produces a good tripel with just enough coriander notes.
Be warned, WPL530 is insane. I fermented 3+ gallons in a 6 gallon fermentor and at one point saw 2.5+ gallons of krausen buildup.
I maintained 68 - 70 deg throughout the fermentation, I saw about an 85% apparent attenuation, not the 77.5% referenced above.
Primed with 4 oz of corn sugar. However, after 2 weeks in the bottle carbonation could be called "weak". Clearly this brew would benefit from fresh priming yeast.
So, this turned out odder than I wanted. Excellent flavor at first, was somewhat sweeter than I wanted. Also a little darker. |
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Coconut Porter
|
American Porter
|
10 Gallons |
1.065 |
1.012 |
7.05 |
35.86 |
35.77 °L
|
3.7K |
1 |
|
|
Author:
|
|
Structure Brewing
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 12/11/2014 6:22 PM |
| Notes: |
|
|
Welsh Strong Cask Ale 5 Gallon
|
Old Ale
|
5 Gallons |
1.06 |
1.014 |
6.08 |
33.73 |
10.06 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2016 4:45 PM |
Notes: Ref: Wiki Beer in Wales, an approximation of 14th Century Wales Ale.
Grains limited to 8lbs in a 4g boiling pot.
Don't 'squeeze' the grain bag to avoid sharp flavors; this is a more "bread-y style" from the historical transition from mead(honey) to agriculture(grains). Add all grains in 3g water at 160f, wrap in blanket for 1-2hrs, stirring every 20mins or so...iodine test for "doneness".
Liquid extract in the last 10 minutes of boil to keep SRM lighter.
Primary fermentation just 5 days at 60F (wrapped in a blanket)
Rack to secondary (5 gallon bucket with sealed lid*) to lightly carbonate in this "cask".
* Lid modified with a pick-up tube and valve such that Ale can be lightly carbonated and pressurized in the plastic 5g bucket for DIRECT serving. Yeast will re-pressurize the "cask" (if you don't drain too much of it in one serving). Siphoning to a Growler is also good to have in the 'fridge. A syringe can be used to "fluff" the head of the Ale in a glass (this was popularized with Guinness Stout for a time) Allegedly, Guiness has some history in Wales.....wiki
Forgive the Carapils; it provides longer lasting 'head' to compensate for the low, natural cask carbonation level.
The "Brown" gains are to achieve the Minimum SRM, since color is often darker than estimated when I brew....
-yes, I'm Welsh ;-)> |
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Martin Luther's German Brew
|
No Profile Selected |
5 Gallons |
1.051 |
1.013 |
4.97 |
37.66 |
3.77 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2014 3:36 PM |
| Notes: |
|
|
Pina Colada Milshake Sour
|
Berliner Weisse
|
15 Litres |
1.053 |
1.015 |
4.97 |
5.91 |
5.01 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/16/2019 11:00 AM |
Notes: Mash for one hour. Add lactic acid to the wort to bring down the pH down a tiny bit. Bring the temp. down to around 40c ish. Add lactobacillus in form of Yoghurt etc. and let it stay for 24h to bring down the pH further. Check pH to desired acid and sour level.
After that do the normal brew as you use to - boil, add hops, cool down and ferment.
Add 750g pineapple in chunks after 4-5 days, and let them bring out flavour to the beer. Add 1 or 2 vanilla pods to the beer after a week. Let the vanilla pods rest in some vodka for a few days before putting them into the beer.
Cheers! |
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