|
JB's Monster Punk IPA
|
American IPA
|
23 Litres |
1.066 |
1.012 |
7.11 |
65.96 |
6.3 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2015 11:37 AM |
| Notes: |
|
|
Rouge Batsquatch Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.018 |
6.76 |
34.82 |
4.8 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 11/1/2018 9:45 AM |
| Notes: Estimated recipe from Rouge's website. Haven't brewed yet. |
|
|
KVEIK WILD FLOWER MEAD
|
Dry Mead
|
11 Litres |
1.07 |
1.002 |
8.99 |
0 |
3.52 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 1 Litres |
Boil Time: N/A |
Boil Gravity: 1.5 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2018 10:25 PM |
| Notes: |
|
|
Honey Babe, Suger Lump, Mr Sweet Guy, Lovey Dovey All Grain Brew
|
Spice, Herb, or Vegetable Beer
|
10.5 Gallons |
1.056 |
1.016 |
5.29 |
49.76 |
21.93 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 11.5 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: 2/4/2012 1:57 PM |
Notes: Strike at 166 for 152 Mash 7.5 gallons (30quarts)Initial Infusion:
Volume of strike water: 28.75 (quarts)
Temperature of strike water: 165.9 (F)
|
|
|
LoDO Helles
|
Munich Helles
|
105 Litres |
1.051 |
1.007 |
5.7 |
15.22 |
3.8 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 120 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 8 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2016 9:51 PM |
Notes: 5-6C pitch then rise to 8C then slowly drop back to 5C when 1.5P above FG, and rack to purged keg to finish fermentation.
First attempt will be with standard sparge, second attempt will be with no-sparge for comparison. |
|
|
Can't Beet A Saison
|
Saison
|
0.5 Gallons |
1.086 |
1.02 |
8.75 |
28.48 |
5.98 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.086 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2015 3:57 PM |
| Notes: Saw a refew for a beet beer and thought it might be interesting to give it whirl. just going to do a small test batch. probably not going to get to it until the spring. |
|
|
Pacific IPA
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.62 |
94.92 |
10.19 °L
|
3.4K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 6/7/2013 3:59 PM |
| Notes: |
|
|
Margarita Gose
|
Gose
|
2 Gallons |
1.044 |
1.008 |
4.72 |
8.34 |
3.42 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2017 3:37 AM |
| Notes: |
|
|
Bakke Brygg Vienna Lager 25 L
|
Vienna Lager
|
25 Litres |
1.051 |
1.013 |
4.98 |
22.62 |
11.83 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 3/25/2014 10:47 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP833, WLP838, WLP850, WLP940 |
|
|
Apa Feb 2026
|
American Pale Ale
|
22.7 Litres |
1.046 |
1.002 |
5.72 |
26.53 |
3.79 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 5 |
Boil Gravity: 1.04 |
Efficiency: 89 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 73.8 g |
Creation
Date: 8/10/2018 11:02 AM |
Notes: blev 22,7 liter og 1046 enl spectrometer
utan tryck första två dagarna, ingen blowoff, beskedlig jäsning.
tog fgf låg på 1020
pitchade m29 och 50g socker.
1g antoxid och 1g aromazyme.
50g eldorado
50g superdelic torrhumling
flaskade blev ca 21 liter på flaska, mycket tropisk arom. en av de bästa mest hypertropiska jag känt. skall bli intressant att se hur mycket överlever i flaskan. antioxid plus väldigt aktiv flaskningsjäst plus socker borde ta bort det mesta av syret innan oxidation inträffar.
blev en fyra. mycket välbalanserad, med tydlig tropisk ton. Inte för torr, tror candi sockret bidrog. Nästa: lägg till lite carahell eller öka kolsyrningen, lite vek skumkrona. |
|
|
Sword Of Saint Peter AAA
|
American Amber Ale
|
5.63 Gallons |
1.048 |
1.006 |
5.52 |
30.48 |
11.15 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz. |
Creation
Date: 12/28/2015 10:22 PM |
Notes: 1. American Amber (Red) Ale with a sharp bite of citrusy hops.
2. American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Sorachi Ace hops add a uniquely lemony bitterness, homegrown Cascade hops add grapefruit flavor and Citra whole leave hops added during the cool down add unique aroma. Yeast: White Labs WLP001(California Ale).
3. Sword of Saint Peter is the first of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year.
4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.
5. Yeast Lot # 1021675 Manufactured Nov. 23, 2015. QC cell count 1.49e9/ml |
|
|
My Heady Topper Clone
|
Imperial IPA
|
6 Gallons |
1.073 |
1.014 |
7.71 |
201.24 |
5.98 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 63 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2014 7:08 PM |
| Notes: |
|
|
East Kent Golding Single Hop Ale
|
No Profile Selected |
23 Litres |
1.049 |
1.01 |
5.04 |
40.09 |
5.42 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 3/29/2017 7:40 PM |
| Notes: |
|
|
LIL Helper
|
American IPA
|
6 Gallons |
1.062 |
1.015 |
6.18 |
73.08 |
9.14 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2014 5:05 AM |
Notes: your probably going to need a filter or cold crash after dry hopping or both, but I choose to condition in a keg for 7 days to settle everything to the bottom then transfer to serving keg and slow carb. this will seem very strong at first but will come together after 15 days of aging
this does not taste like LIL Helper at all but it is very good, I might rename it lol |
|
|
Sorachi Ace IPA
|
American IPA
|
1 Gallons |
15.008 |
2.628 |
6.68 |
57.56 |
6.77 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 8.5 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2016 10:57 PM |
| Notes: |
|
|
East Coast IPA
|
American IPA
|
20 Litres |
1.062 |
1.016 |
5.97 |
74.91 |
9.83 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 71 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 6:32 AM |
| Notes: |
|
|
4Gs Raspberry Rye Ale
|
Fruit Beer
|
6 Gallons |
1.044 |
1.01 |
4.45 |
24 |
5.88 °L
|
3.4K |
6 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 4/18/2015 1:02 PM |
Notes: For version 3--Add 4 bags raspberries (pureed) to primary after the end of fermentation for 4 days. Remove. Crash then add 4 bags (pureed) to primary post crash for 3 days. Rack to secondary w/ clarifier. Let sit for 2 days before kegging.
For version #2--Add 2.25# of raspberries toward the end of primary--remove after 4 days (some of the berries seemed still intact, so I put the second addition into the food processor while frozen and coursely processed them). Then add #2.25 for 4 days before racking to secondary. Also added 1# rolled oats to mash to try and add body. Don't want to add dextrin. Pretty sure Rubeaus uses dextrin malt, but it gives me gas.
Spring 19 version: Puree Rasp. Cold Crash after 10 days. Once crashed, add all Raspberries to primary in the cooler. Steep for 4 days,
For version #1 I added 12oz each of raspberries, blueberries, and blackberries at the end of primary, then added 2.25# of raspberries after primary for 3 days.
|
|
|
Yeast Starter Wort - All Grain (14 L)
|
Alternative Grain Beer
|
14 Litres |
1.037 |
1.008 |
3.78 |
4.95 |
2.98 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 15 |
Boil Gravity: 1.035 |
Efficiency: 80 |
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: 10/21/2016 11:10 AM |
Notes: Use BIAB and you will hit the 80% mark.
If you overshoot, just dilute your boiled wort with boiled water until you reach 1.036.
Cool it down and use right away, or store it in sterilized containers.
Shelf life is very long!
Adding hops is optional. You can use any hop you like as long as you don't use more than 7 grams per liter. |
|
|
Sauerkraut & Bratwurst - Lichtenhainer
|
Lichtenhainer
|
50 Litres |
1.052 |
1.008 |
5.85 |
0 |
4.99 °L
|
3.4K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 69 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2017 2:36 PM |
Notes: Pre-pitch souring with Lacto P. <15b cells for 36 hours.
PH: 3.55 after 36 hours.
Pitched WLP644 - low-mid count vial in 2l starter @ 22C
updated 2017-04-18 |
|
|
Fat Bastard Scottish Ale
|
Strong Scotch Ale
|
12 Gallons |
1.083 |
1.023 |
7.93 |
16.86 |
26.98 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 80 |
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: 7/29/2014 10:44 PM |
| Notes: |
|
|
|
|