|
Floral/Earthy IPA
|
English IPA
|
5.5 Gallons |
1.039 |
1.01 |
3.86 |
45.37 |
9.03 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 3/4/2018 8:04 AM |
| Notes: |
|
|
Le Petit Prince - From Jester King
|
Saison
|
6 Gallons |
1.024 |
1.002 |
2.81 |
26.01 |
2 °L
|
1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/24/2022 4:56 PM |
| Notes: likely 6-10 weeks for primary. |
|
|
Koln Kolsch, True To Style
|
International Pale Lager
|
17.5 Gallons |
1.052 |
1.01 |
5.57 |
21.4 |
4.33 °L
|
1K |
1 |
|
|
|
| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
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: 9/24/2021 12:27 PM |
| Notes: |
|
|
Pilsner
|
International Pale Lager
|
23 Litres |
1.052 |
1.012 |
5.14 |
29.51 |
3.41 °L
|
1K |
11 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 4.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 11 ° C |
Priming Method: sucrose |
Priming Amount: 127.7 g |
Creation
Date: 1/13/2021 4:37 PM |
| Notes: |
|
|
Hopped Cider
|
Common Cider
|
200 Litres |
1.054 |
1.013 |
5.34 |
1.41 |
5.53 °L
|
1K |
0 |
|
|
|
| Boil
Size: 240 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 12/26/2020 8:04 AM |
| Notes: |
|
|
Peach Fruit Beer ( Base On Fruit Sour )
|
Fruit Beer
|
18.9 Litres |
1.06 |
1.013 |
6.23 |
10.13 |
6.09 °L
|
1K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 1.78 bar |
Creation
Date: 9/26/2020 3:16 AM |
| Notes: |
|
|
Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.05 |
1.01 |
5.27 |
17.74 |
2.9 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 10.74 psi |
Creation
Date: 1/7/2020 12:28 AM |
Notes: mash at 149/60 min - 154/30 min
ferment at 67
Used flaked rice with good results. Modified for flaked corn from .75 to 1 lb and added sugar for 2nd attempt. as well as reduced grains from 4.5 to 4
|
|
|
Pilsner Urquell
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.055 |
1.015 |
5.22 |
39.2 |
4.1 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2019 1:02 PM |
| Notes: Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual. |
|
|
Fjord & Fjell Waldmeister Wit
|
Witbier
|
100 Litres |
12.566 |
2.286 |
5.49 |
18.91 |
4.82 °L
|
1K |
1 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 75 |
Boil Gravity: 11.5 |
Efficiency: 65 |
Mash Thickness: 3.49 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2019 8:38 PM |
Notes: Slurry: Sigmund Gjernes Voss Kveik
|
|
|
Spiders And Flies
|
Berliner Weisse
|
5.5 Gallons |
1.048 |
1.009 |
5.21 |
9.07 |
3.31 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 15 |
Boil Gravity: 1.034 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2018 6:08 PM |
Notes: 4 lb guava, 4 lb passion, 1 oz orange zest
Alternative yeasts: WLP630, Wyeast - German Ale 1007, Safale K-97
1. Mash for 60 minutes. pH should be 4.0 to 4.5 when completed. Add lactic acid as necessary but no more than 5mL in a 5 gallon batch (1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort ).
2. Drop mash to kettle, boil 15 minutes with chiller to sterilize.
3. Put chiller in cooler, drop wort to cooler, chill to 115F, add lacto starter. Cover with lid and wrap with Saran wrap.
4. In 36 to 72 hours when pH reaches 3.5, boil 30 minutes with hop additions.
5. Chill and drop to primary at 70 F. Pitch yeast.
6. Once fermentation is finished (4 to 7 days), add fruit.
7. Finish fermentation for 7 to 10 days.
Lacto starter:
* 100g DME
* 900mL water
* 1g yeast nutrient
* 1g CaCO3 (optional)
* 50mL mature (>14 day) sauerkraut brine
Make 1.040 wort. Cool to 100 F and add brine. Use airlock. Do not use stir plate for first 12 hours. Agitate every few hours. Keep between 70-100F (higher is better) for few days until top of starter begins to clear. Decant liquid to leave CaCO3 behind and pitch directly. Do not cold crash. |
|
|
BBB Dark Strong
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.088 |
1.021 |
8.75 |
22.74 |
23.98 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 9:36 PM |
| Notes: |
|
|
Fresh Hopped Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.051 |
1.011 |
5.16 |
11.72 |
3.72 °L
|
1K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2017 9:30 PM |
Notes: A 70/30 Vienna/Pilsner mix would be good
Original Kit:
http://www.homebrewing.org/assets/images/AIH%202013%20recipes%20All%20Grain/Sand%20Dune%20Cream%20Ale%20All%20Grain.pdf
Mash at 156/160
Actual amount of undried, fresh hops is 5-8 oz.
Sparge Notes
Strike grains with 3.5 gal of water at 164.4 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 2 gal in your first runnings.
Add 4.5 gal of sparge water at 168 °F.
Vorlauf and lauter 4.5 gal in your second runnings.
Your combined runnings should be 6.5 gal.
src: https://www.brewtoad.com/tools/mash-water-calculator
1.2 Mash Thickness |
|
|
Pecan Pie Nut Brown
|
British Brown Ale
|
5 Gallons |
1.079 |
1.021 |
7.55 |
12.62 |
34.86 °L
|
1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2017 1:45 AM |
| Notes: |
|
|
Gotlandsdricka
|
Spice, Herb, or Vegetable Beer
|
115 Gallons |
1.048 |
1.012 |
4.7 |
22.2 |
4.88 °L
|
1K |
0 |
|
|
|
| Boil
Size: 117 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 4/24/2017 12:50 PM |
| Notes: |
|
|
Vienna Lager - BL70 VL
|
Vienna Lager
|
70 Litres |
1.048 |
1.01 |
4.95 |
33.39 |
9.85 °L
|
1K |
0 |
|
|
|
| Boil
Size: 85 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2017 6:13 PM |
| Notes: |
|
|
Strong Cream Ale (#3)
|
Cream Ale
|
12 Gallons |
1.059 |
1.015 |
5.83 |
14.04 |
3.18 °L
|
1K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 11/17/2016 6:00 PM |
Notes: Wanted to make a pimped out Cream Ale - easy drinking feel, but with a little more abv.
Split the batch into two carboys
* 1056 WYEAST
* Denny's Fav WYEAST |
|
|
Dynamo Juleøl
|
Old Ale
|
25 Litres |
1.07 |
1.015 |
7.22 |
32.54 |
16.74 °L
|
1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2016 10:56 PM |
| Notes: |
|
|
Zep & Jeff - Summer Saison
|
Saison
|
5.5 Gallons |
1.069 |
1.019 |
6.5 |
31.51 |
7.77 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 4/21/2016 2:54 PM |
| Notes: |
|
|
Frankenweizen
|
Dunkles Weissbier
|
5.75 Gallons |
1.064 |
1.015 |
6.52 |
36.33 |
17.57 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2016 3:34 PM |
| Notes: |
|
|
Dark Harvest
|
Old Ale
|
5.8 Litres |
1.097 |
1.027 |
9.24 |
47.15 |
22.61 °L
|
1K |
0 |
|
|
|
| Boil
Size: 8.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: 24g |
Creation
Date: 7/29/2015 8:06 PM |
| Notes: Extra dark crystal = Simpson's DRC |
|
|
|
|