|
Badzzys Pale Ale
|
Extra Special/Strong Bitter (ESB)
|
21 Litres |
1.05 |
1.012 |
5.03 |
31.72 |
10.19 °L
|
1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 1/8/2017 2:19 PM |
| Notes: |
|
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Basil Pale Ale #81
|
Spice, Herb, or Vegetable Beer
|
100 Gallons |
1.047 |
1.009 |
4.94 |
37.85 |
4.86 °L
|
1K |
0 |
|
|
|
| Boil
Size: 107.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 7/31/2023 5:19 AM |
| Notes: |
|
|
Common To America
|
California Common
|
5 Gallons |
1.051 |
1.013 |
4.97 |
33.98 |
10.63 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2022 10:31 PM |
| Notes: |
|
|
Raspberry Funktional Fruit Sour
|
Wheat/Fruit Beer |
5.3 Gallons |
1.044 |
1.006 |
4.96 |
13.93 |
3.92 °L
|
1K |
1 |
|
|
|
| Boil
Size: 6.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 8.09 psi |
Creation
Date: 2/27/2021 5:31 AM |
| Notes: |
|
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Holy Gose
|
Gose
|
11 Gallons |
1.047 |
1.011 |
4.75 |
7.72 |
3.65 °L
|
1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 45 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 14.69 psi |
Creation
Date: 4/27/2020 6:45 PM |
Notes: After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add enough Lactic Acid to reach a ph of 4.5 (I have 4 tsp listed)...Add 16 oz of Pomegranate Blackberry Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time, add hops and flavorings per schedule and then chill to 64F.
Ferment for 5 days, 2 days at 64F then 3 days at 65F. Add 192 oz of POM juice....(four of the 64 oz containers) and let ferment for an additional 7 days....at 66F. Transfer to Keg and chill to serving temp and carbonate to 3-3.5 vols. Enjoy!!
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Dutty (attempt At It Anyway)
|
Specialty IPA: New England IPA
|
50 Litres |
1.048 |
1.013 |
4.61 |
43.43 |
5.84 °L
|
1K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 64 |
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: 11/20/2018 9:31 PM |
| Notes: |
|
|
Nutty Brit Peanut Brittle
|
American Brown Ale
|
5.25 Gallons |
1.055 |
1.018 |
4.98 |
28.96 |
24.56 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
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: 10/25/2018 10:04 PM |
Notes: http://www.greatfermentations.com/peanut-brittle-beer-recipe/
NUTTY BRIT PEANUT BRITTLE BEER RECIPE (FOR FINAL VOLUME OF 5.25 GALLONS)
Specs
Estimated O.G. = 1.057
Estimated F.G. = 1.014
Estimated ABV = 5.3%
Estimated bitterness = 29
Estimated SRM: 25
Grain Bill
7# 2-Row Brewer’s Malt
1.5# Biscuit Malt
1.5# Crystal 80L Malt
1.0# Flaked Oats
0.38# Chocolate Malt
Hops
1 oz Glacier pellet hops (5% AA), added at the beginning of the 60 minute boil.
0.5 oz Cascade pellet hops added with 15 minutes left in the boil.
Yeast
2 packs (or make an appropriate starter) of White Labs WLP 001 California Ale, Wyeast 1056 American Ale yeast or 1-2 packs of dry Safale S-05 yeast. You might also use 1 can of Imperial Organic Yeast A07 Flagship
Other
8 oz Lactose
1 tsp pink Himalayan sea salt
2 vanilla beans covered in vodka (about 1/3 cup)
4 oz peanut butter flavoring
4 oz grade A maple syrup. (Grade B adds extra vanilla flavor)
If Kegging: 2 tsp potassium sorbate
BREWING PROCESS (NO-SPARGE WITH KEG)
Jerry uses 9.75 gallons RO water with no additives (pH is fine due to no-sparge method). However, you may use spring water or add 3 tsp calcium chloride and 1 tsp calcium sulfate (gypsum) to the 9.75 gallons RO water to give it a good mineral content.
Mash 60 min @ 154°F single infusion no-sparge, then drain slowly to guarantee efficiency (Jerry stressed that taking your time and draining slowly is key to getting good efficiency.)
Boil 60 min. First hop addition at start of boil. 2nd addition @ 15 min to flame out. Add lactose @ 10 min.
Chill wort to 68°F, aerate, and pitch. Ferment between 70 – 72°F but don’t allow it to go higher than 74.
After 72 hrs, check gravity. Cold crash as soon as expected final gravity is achieved (3 – 5 days) to maintain traces of diacetyl (Yes, you want this!)
Cold crash for 3 days between 32 and 36 degrees to halt activity guarantee good flocculation of yeast.
Transfer to keg, add potassium sorbate, and purge keg of oxygen. Let sit 24 hrs.
Mix together peanut butter extract, maple syrup, vanilla extract, and salt in a small saucepan and heat just until the salt dissolves completely.
Add mixture to the keg, purge O2, and then shake to mix. Chill for 24 hrs @ serving temp, then force carbonate to reach 2.6 volumes.
Enjoy! (Note: this beer hits peak flavor after about 2 weeks, so wait… if you can!)
If bottling instead of kegging: This beer can still be done without a keg, but will be handled a bit differently. Please note that the amount of maple syrup may be increased to 5 or 6 oz if your beer is going to be warmer (around 68F) for bottle conditioning. Follow instructions up unto transferring to keg. DO NOT ADD POTASSIUM SORBATE! Potassium sorbate is used to stabilize the beer and prevent re-fermentation. Instead mix peanut butter flavoring, vanilla extract and salt and heat on low heat in a small saucepan just until the salt dissolved completely. Separately, mix maple syrup with 1-2 cups water and bring to a boil t for 5 to 10 minutes, then allow to cool. Transfer beer to bottling bucket, add flavoring mixture and maple syrup priming mixture and stir gently with a sanitized spoon. Bottle and allow to condition for 2 weeks at room temperature. Bottling may cause the beer to be a bit drier than the kegged version, but it will still be a very tasty brew!
Extract Version:Replace the 2-row brewer’s malt with 6 lbs of light dry malt extract . Steep the specialty grains at 150-155F for 30 minutes using a muslin grain bag. Remove the bag, allowing the grains to drain into the boil kettle. Turn off the flame and dissolve the extract in the kettle. Turn the flame back on, bring to a boil and proceed as as above. NOTE: as the extract version is slightly different than the all-grain, you may have a slightly different starting and finishing gravity. |
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May The Schwarz Be With You
|
Schwarzbier
|
210 Gallons |
1.046 |
1.011 |
4.5 |
24.42 |
30.5 °L
|
1K |
0 |
|
|
|
| Boil
Size: 220 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
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: 11/7/2017 5:50 PM |
| Notes: |
|
|
Smitty's No.1 "Pale Ale"
|
Best Bitter
|
10 Gallons |
1.052 |
1.015 |
4.82 |
43.27 |
15.38 °L
|
1K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2017 4:23 PM |
| Notes: |
|
|
Atom (1/18/17)
|
Gueuze
|
10 Gallons |
1.05 |
1.014 |
4.79 |
10.05 |
3.39 °L
|
1K |
0 |
|
|
Author:
|
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Hedgehog Brewering
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 79 |
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: 1/18/2017 7:02 PM |
| Notes: |
|
|
Matt Huhn's Recipe
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.051 |
1.013 |
5.05 |
20.91 |
3.86 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5/22/2012 1:38 PM |
| Notes: |
|
|
Brown Ale #2 / Christmas Beer (split Batch)
|
British Brown Ale
|
5.5 Gallons |
1.052 |
1.013 |
5.11 |
26.93 |
15.93 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
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: 11/17/2016 4:36 AM |
Notes: Adjusted my first brown recipe just a little bit. I removed .46lb of special b. I lowered the amount of Crystal 60 and boosted the victory in hopes of adding additional nuttiness. I also added a slight bit of chocolate malt to give it just a hint of dark chocolate that should go well with the nuttiness.
I will split this 5 gallon batch to make 2.5 gallons of Northern Brown and 2.5 gallons of Christmas ale. For the Christmas ale I will add cherry, vanilla and possibly some cocoa nibs to the secondary. Sounds tasty.
Brew Day: 10/06/17
I ended up nailing my OG but had about a gallon left in the kettle after filling the carboy with 5 gallons. My efficiency was around 70% this time which is great. Mash temperature was very accurate (after an hour it had only fallen 1 degree ending at 153). |
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Pilsner
|
German Pilsner (Pils)
|
21 Litres |
1.045 |
1.008 |
4.94 |
43.11 |
2.83 °L
|
1K |
0 |
|
|
|
| Boil
Size: 27.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
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: 9/14/2016 6:11 AM |
| Notes: |
|
|
05 Darker Side Of Mild II (TTP)
|
English Porter
|
24 Litres |
1.054 |
1.016 |
5.04 |
29.11 |
30.76 °L
|
1K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 8:10 PM |
Notes: Mash Water = 16.73 L
Sparge Water = 15.19 L |
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Saison Victory Day
|
Saison
|
25 Litres |
1.048 |
1.009 |
5.08 |
21.09 |
5.46 °L
|
1K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2016 6:22 PM |
| Notes: |
|
|
Vienna Lager
|
Vienna Lager
|
5.5 Gallons |
1.047 |
1.01 |
4.8 |
26.45 |
10.49 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2016 7:18 PM |
| Notes: From Derek at 5 blades |
|
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Aberdeen Angus ( Krattetæn)
|
Scottish Export
|
25 Litres |
1.05 |
1.013 |
4.87 |
23.64 |
20.75 °L
|
1K |
2 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2015 11:55 PM |
| Notes: |
|
|
Easy Rider
|
American Amber Ale
|
8.5 Litres |
1.046 |
1.008 |
4.91 |
20.28 |
11.49 °L
|
1K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 7:17 PM |
Notes: this is my first brew. i said why not go the whole nine yards and skip the extract brewing completely.i toasted my 2-row, i think it's going to turn out darker than this. so far so good.
the recipe is my creation also.
i have set the IBU deliberately low.
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Geo's Hoppy Red Ale
|
American Barleywine
|
5 Gallons |
1.05 |
1.012 |
5 |
0 |
14.42 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2015 6:24 AM |
| Notes: |
|
|
Light Rail Trolley Hopper IPA
|
American IPA
|
5 Gallons |
1.049 |
1.012 |
4.96 |
54.37 |
8.11 °L
|
1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2015 3:15 PM |
Notes: * Brewed 1/16/14
* First hop addition not magnum .5ml hopshot
Create Hop Blend:
One oz. added at 3 minutes, rest split in half for flameout and 175, and 1 oz dry.
1 Simcoe
1 Amarillo
1 Cascade
.7 Apollo
1.3 Galaxy
1 Columbus
* Needs more IBU, 65!
* Dry hopped 1/28/14
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