|
Citralaxy Dry-Hopped Lillium B.3
|
American IPA
|
5.5 Gallons |
1.074 |
1.018 |
7.32 |
24.93 |
5.58 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2017 1:11 AM |
| Notes: |
|
|
Ayinger October Fest Marzen
|
Czech Amber Lager
|
5.5 Gallons |
1.077 |
1.021 |
7.36 |
24.44 |
7.75 °L
|
935 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 100 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.1 oz |
Creation
Date: 8/5/2021 8:43 PM |
Notes: Three days prior make Yeast Starter Wyeast 2007 Pilsner
*** per instructions @ https://wyeastlab.com/making-starter ***
-One hour Mash
Mash water 4 Gallons 170 Degrees F
Strike water Temp 175 Degrees F
Mash at 152 Degrees F
Sparge 6.5 Gallons 185 Degrees F
-----------
Note: Times are times remaining
-100 Minute Boil
Start Boil
(Check HOP % Alpha/HBU and adjust accordingly)
At 70 minutes remaining add 1.6 oz Tettnanger
At 35 minutes remaining add .05 oz Hallertau/Herbsrucker
At 10 minutes as .25 oz add Tettnanger
and 1 tsp of Irish Moss
Ferment 2 week at 55 Degrees F
Transfer to 2nd fermenter at 55 Degrees F for two more weeks
Let warm up for three days
Prime with Corn Sugar (4.5 oz boiled in one cup of water) See the link: https://www.northernbrewer.com/pages/priming-sugar-calculator
|
|
|
Flying Dog - Raging Bitch Clone
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.08 |
1.021 |
7.76 |
95.67 |
11.56 °L
|
935 |
0 |
|
|
Author:
|
|
hopscotch
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/2/2020 5:56 PM |
Notes: Started mash at about 68C, wrapped the pot in a towel and let it sit until about 60 mins. Dropped to about 62C, so I added a bit of heat and let it sit another 15 mins.
I read about Belgian IPAs being mashed at lower temps so I thought this strategy was ok. We'll see...
EDIT: I modified the mash temp to 66C in the recipe after the fact and it skewed the calculation towards 8.4% ABV, while originally I had entered 67C and it said 8.3%, the true ABV of Raging Bitch :/
Taste test before bottling is a bit spicy, but good. |
|
|
Citra Sabro Ipa
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.08 |
1.023 |
7.43 |
101.34 |
6.89 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2019 10:14 PM |
| Notes: |
|
|
New England IPA
|
Specialty IPA: New England IPA
|
10 Gallons |
1.072 |
1.018 |
7.09 |
76.87 |
4.96 °L
|
935 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 6/15/2018 4:04 PM |
Notes: Mash, 152 degree,10 gallon of water; 60 min; recirculate for 15 min
Whirlpool hops are actually flame out, 0 minutes
Hop Back hops are actually Hop Stand (after flameout) (170 degrees); hold 20 min
Dry Hops, 3 portions. 1st portion after 2 days of active fermentation, on day 4, then remove. Second portion at the end of fermentation, on day 4, then remove on day 6. 3rd portion added on day 6, 3 days after fermentation ends. Remove on day 8. Secondary no hops; clarified 3 times. Keg day 10.
3 yeast starters.
expected: OG 1.061, FG 1.012IBU 56, ABV 6.5% |
|
|
Trappist Dubbel
|
Belgian Dubbel
|
5 Gallons |
1.074 |
1.02 |
7.06 |
19.59 |
14.53 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2018 9:35 PM |
| Notes: Pitch and aerate at 65F. Once fermentation commences, allow beer to free rise up to 70F. You can hold at 70F for 10 days, or until fermentation completes, whichever is later. Add the candi syrup once fermentation begins to slow down. Carbonate to 2.5 volumes. |
|
|
Black Hole IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.074 |
1.017 |
7.41 |
77.96 |
50 °L
|
935 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2017 1:40 AM |
| Notes: |
|
|
Vienna In Cashmere SMASH IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.77 |
53.75 |
6.59 °L
|
935 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2017 3:34 PM |
| Notes: |
|
|
Red Saison Cara
|
American Light Lager
|
20 Litres |
1.067 |
1.013 |
7.16 |
0 |
13.37 °L
|
935 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
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: 3/20/2017 9:29 AM |
| Notes: |
|
|
Witty Saison
|
Saison
|
5.5 Gallons |
1.067 |
1.012 |
7.23 |
44.99 |
5.58 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 2/19/2017 3:56 PM |
| Notes: https://goo.gl/AwQj1E |
|
|
Strong Harvest
|
Strong Scotch Ale
|
5 Gallons |
1.078 |
1.019 |
7.82 |
33.91 |
17.97 °L
|
935 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 55 |
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: 10/5/2012 9:58 PM |
| Notes: I have a grocery bag full of hops from a friend's garden. No idea what kind, so I'm going to assume Cascade for now because the variety is so abundant and hearty in the area. I've been wanting to do something strong anyway, so this would be a good opportunity to use the hops in a manner that is not too sensitive if I'm off on my guess as to their acid strength. |
|
|
Falala! Holiday Ale
|
Winter Seasonal Beer
|
5 Gallons |
1.067 |
1.014 |
6.89 |
33.09 |
25.29 °L
|
935 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 55 |
Boil Gravity: 1.067 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/4/2016 6:46 PM |
Notes: ## Steep Grains
- Steep for 30 minutes
- Add lid to hold heat
- Temp: 155deg
- Water: 5gal
## LTE
- Add at boil
- Stop heat and pour in |
|
|
Chocolate Malt Oud Bruin
|
Oud Bruin
|
11 Gallons |
1.077 |
1.016 |
7.98 |
11.35 |
23.65 °L
|
935 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 80 |
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: 11/28/2016 12:50 AM |
| Notes: |
|
|
Trappist Belgian Ale Recipe (Grumpy Red Head)
|
Belgian Dubbel
|
20 Litres |
1.077 |
1.019 |
7.67 |
24.5 |
15.81 °L
|
935 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/27/2016 2:53 AM |
| Notes: Directions At least 12 hours before brewing, pitch two packs of Wyeast 1762 into a 2L yeast starter. On brew day, mash grains in 3.5 gallons of water. Hold at 140-144˚F for 30 minutes, then raise to 154˚F for 60 minutes. Raise to 167˚F for mash out, then sparge with 172˚F water to collect about seven gallons of wort. Stir in Belgian candi sugar and boil for 90 minutes, adding hops and coriander according to schedule. Cool wort to 70˚F and ferment at 69-74˚F. Prime with corn sugar and bottle condition for 2-4 months or longer. |
|
|
Sannatta - Milk Stout.
|
American Stout
|
4.5 Gallons |
1.092 |
1.034 |
7.61 |
19.92 |
50 °L
|
935 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 1:27 AM |
| Notes: |
|
|
Tanners Ipa
|
American IPA
|
5.5 Gallons |
1.065 |
1.012 |
6.95 |
230.47 |
15.58 °L
|
935 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2016 2:19 AM |
| Notes: |
|
|
Christmas Porter, 2015
|
Brown Porter
|
4 Gallons |
1.078 |
1.02 |
7.6 |
33.28 |
26.43 °L
|
935 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
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: 10/17/2015 8:36 PM |
Notes: Brewed 12/05/2015.
Intended to bottle on 1/16/2016. The beer finished just above 1.020, but tastes very sweet. It's undrinkable like this; I can choke one down if I mix with something else. I racked it to a smaller carboy and added some amylase enzyme because I've been told that can restart a stuck fermentation, but I'm doubtful.
It did start fermenting again after adding the amylase. BTW, I think my LHBS ordered coffee malt for me instead of brown malt. That would explain why this beer is inky black.
1/20/2017: I just drank the last bottle of this. After aging for about a year it was really good, just served it a little colder than normal for this style to mask the sweetness (which has subsided.) I'm sad it's gone, and I will brew it again soon (using real brown malt next time, and fermenting a little warmer which T-58 likes so it attenuates better |
|
|
Bruine Dinges
|
Belgian Dark Strong Ale
|
15 Litres |
1.069 |
1.016 |
7 |
37.83 |
21.32 °L
|
935 |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 73 |
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: 9/28/2015 8:10 PM |
| Notes: |
|
|
SoS Clone
|
Imperial IPA
|
5 Gallons |
1.072 |
1.014 |
7.69 |
77.29 |
8.42 °L
|
935 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 54 |
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: 8/8/2015 9:59 PM |
| Notes: |
|
|
Three's A Crowd
|
Belgian Tripel
|
5 Gallons |
1.081 |
1.022 |
7.71 |
34.93 |
4.2 °L
|
935 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2015 6:33 PM |
| Notes: Raise fermentation temp. to 70F over one week. Lager for 4 weeks at 45-50F. |
|
|
|
|