|
Irish Red Ale
|
California Common Beer
|
10 Gallons |
1.055 |
1.016 |
5.06 |
16.83 |
15.82 °L
|
989 |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2015 6:44 PM |
| Notes: Separated into 5 gallons, added Safale 04 to one, and Safale 05 to the other... WLP Cry Havoc Started did not start well due to the starter issue I had (stir plate motor burned up) |
|
|
Blonde Rye Lager W/ IM
|
Czech Premium Pale Lager
|
11 Gallons |
1.042 |
1.006 |
4.72 |
32.03 |
5.55 °L
|
989 |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 53 |
Mash Thickness: 1.07 |
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: 8/30/2021 1:05 PM |
| Notes: |
|
|
Lime-spiced Beer
|
Spice, Herb, or Vegetable Beer
|
25 Litres |
1.052 |
1.012 |
5.25 |
37.54 |
4.96 °L
|
989 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3.574 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/6/2020 3:36 PM |
| Notes: |
|
|
Lass Den Trumpf Fallen Weissbier
|
Weissbier
|
23 Litres |
1.052 |
1.013 |
5.22 |
14.12 |
3.03 °L
|
989 |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.45 bar |
Creation
Date: 7/8/2020 2:38 AM |
Notes: https://shop.theelectricbrewery.com/pages/weizen-weissbier
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Start the mash at 113F and hold for 15 mins (ferulic acid rest which helps promote clove-like phenol flavours). This rest works best at a pH of 5.7-5.8 (relative to mash temperature) so if you add mash salts and acid you want to wait and do it after the ferulic acid rest.
Ramp up to 152F and hold for 90 mins (half way between beta/alpha rest).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding hops per schedule. Lid on at flameout, start chilling immediately. Some brewers choose not to add kettle finings during the boil (such as Whirlfloc) as the beer is supposed to be cloudy, but the cloudiness of this beer comes from the yeast. We still want to remove proteins, hot break material, and so forth.
Cool the wort quickly to 62F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen. For complete details refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 62F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
We do not recommend using finings such as unflavoured gelatin as it helps keep as much yeast in suspension as possible.
Package as you would normally. We rack to kegs that have first been purged with CO2. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? This beer is best served fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to higher than normal levels, around 2.5 to 3.5 volumes of CO2.
If you keg, you will find that over time the beer naturally clears as the protein haze and yeast settles. You may occasionally jostle or flip the keg to stir up the sediment to re-introduce the cloudy appearance. Some brewers will use a spare liquid out dip tube on the gas line such that the incoming gas hits the bottom of the keg and automatically stirs up the sediment every time a beer is poured. Others will use a tablespoon or two of flour at the end of the boil to set up a starchy permanent haze. The simplest solution is probably the most popular: Consume quicker |
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Walmart Kvass
|
Alternative Grain Beer
|
5.5 Gallons |
1.048 |
1.009 |
5.07 |
0 |
3.1 °L
|
989 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 6/5/2019 12:43 PM |
| Notes: |
|
|
Hostivařský Blondýn 2
|
Blonde Ale
|
15 Litres |
1.05 |
1.014 |
4.72 |
23.56 |
4.4 °L
|
989 |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 3/9/2017 8:21 AM |
| Notes: |
|
|
Pumkin Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.054 |
1.015 |
5.13 |
16.66 |
8.69 °L
|
989 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
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: 9/9/2016 8:06 PM |
Notes: Spice Mix:
1tbsp Cinnamon
1tsp ginger
1 tsp nutmeg
1/4 tsp cloves
Pumpkin for boil:
Roast 3lb cubed (1 inch) pie pumkin for 1 hr at 375 (while mashing), tossing every 15 min. After browned, toss w some brown sugar (1tbsp), 2 tsp spice mix and water, and put back into oven for 10 min.
Put in for full 60 min boil
1 Vanilla bean (split) - into boil at 52min (8 min boil)
Pumpkin for Secondary
2-3 lb finely cubed pie pumpkins roasted for 1 hr @375, then candied w 4 oz blackstrap molasses and 4 oz grade B maple syrup on stove. Secondary for a week FORGOT TO ADD VANILLA? Split bean and put in secondary now.
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|
Cardinal King
|
American Amber Ale
|
7.5 Gallons |
1.05 |
1.011 |
5.09 |
33.43 |
16.21 °L
|
989 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2016 7:02 AM |
| Notes: |
|
|
VGB SMaSH CITRA
|
American Pale Ale
|
22 Litres |
1.052 |
1.011 |
5.36 |
43.81 |
4.1 °L
|
989 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 4/7/2016 7:06 PM |
| Notes: |
|
|
Fresh-Hopped Cascade Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.048 |
1.009 |
5.1 |
56.32 |
7.75 °L
|
989 |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2015 6:58 PM |
| Notes: |
|
|
No. 1 Uncommon
|
Brown Porter
|
5 Gallons |
1.051 |
1.014 |
4.92 |
34.34 |
26.83 °L
|
989 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.051 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.2 oz |
Creation
Date: 4/15/2014 12:17 AM |
| Notes: |
|
|
Pat's Belgian Pale
|
Belgian Pale Ale
|
5.5 Gallons |
1.049 |
1.01 |
5.07 |
28.23 |
9.34 °L
|
989 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2015 2:36 AM |
| Notes: |
|
|
Obaminable Brown Ale
|
American Brown Ale
|
21 Litres |
1.054 |
1.015 |
5.15 |
30.82 |
33.51 °L
|
989 |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 2.18 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 4/29/2015 5:21 PM |
| Notes: |
|
|
Pale Ale Wheat - Cara
|
California Common Beer
|
10 Gallons |
1.046 |
1.009 |
4.78 |
0 |
6.36 °L
|
989 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 12:15 AM |
| Notes: |
|
|
Elk Hound Brown
|
Northern English Brown
|
2.5 Gallons |
1.049 |
1.011 |
4.98 |
24.44 |
18.41 °L
|
989 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2015 6:04 PM |
| Notes: |
|
|
America Pale Ale 07/02/2015
|
English IPA
|
16 Litres |
1.05 |
1.014 |
4.7 |
50.95 |
10.77 °L
|
989 |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2015 9:54 AM |
Notes: Fecha realizacion: Sabado 07/02/2015
La hemos clavao con la densidad inicial a 1050.
Estimated boil size es litros de mosto antes de hervir (sin contar la malta). Boil size es litros de mosto tras hervir.
Densidad Martes 10/02/2015: 1025 |
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Bohemian Pilsner With Carahells
|
Bohemian Pilsener
|
6.5 Gallons |
1.053 |
1.015 |
4.99 |
41.75 |
3.42 °L
|
989 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2015 3:00 AM |
| Notes: |
|
|
Sunshine Delays
|
American Pale Ale
|
4.5 Gallons |
1.053 |
1.015 |
4.98 |
41.07 |
4.51 °L
|
989 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
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: 1/24/2015 8:31 PM |
| Notes: |
|
|
Bulltofta Bitter IV
|
Extra Special/Strong Bitter (ESB)
|
14 Litres |
1.053 |
1.017 |
4.81 |
35.83 |
10.41 °L
|
989 |
0 |
|
|
Author:
|
|
paul.eriksson@gmail.com
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 6/14/2014 10:40 AM |
| Notes: |
|
|
Real Wheat
|
Weizen/Weissbier
|
16 Litres |
13.112 |
3.79 |
5.01 |
22.03 |
3.93 °L
|
989 |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 11.1 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2014 4:53 PM |
| Notes: Classic German heffe weizen. Fermentation 10 days, then bottled for 14 days - conditioned with 200 grams of cane sugar. Afterwards ready to use. |
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