|
Fatboy Scottish Export/80
|
Scottish Export
|
75 Litres |
1.062 |
1.013 |
6.47 |
3.98 |
16.81 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 85 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: sucrose |
Priming Amount: 96 |
Creation
Date: 6/29/2019 6:36 PM |
| Notes: |
|
|
Hibiscus IPA
|
American IPA
|
5 Gallons |
1.06 |
1.016 |
5.82 |
50.22 |
7.13 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 8:44 PM |
| Notes: |
|
|
Susie's Black Saison
|
Saison
|
5 Gallons |
1.094 |
1.018 |
10 |
34.91 |
47.71 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 3:19 PM |
| Notes: |
|
|
Rye Stout
|
Tropical Stout
|
5.5 Gallons |
1.077 |
1.019 |
7.55 |
119.69 |
46.16 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 5/24/2016 11:34 PM |
| Notes: |
|
|
Brown Shugga
|
American Barleywine
|
12 Gallons |
1.099 |
1.023 |
10.04 |
54.66 |
16.63 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 14.56 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 6/14/2013 11:49 AM |
| Notes: |
|
|
R002/2020 IRISH RED ALE SLIGO
|
Irish Red Ale
|
20 Litres |
1.046 |
1.011 |
4.54 |
22.61 |
12.8 °L
|
3.2K |
4 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 55.5 g |
Creation
Date: 3/20/2020 9:47 AM |
Notes:
- No dry hopping.
- Step hopping in boling process. |
|
|
American Wheat Beer
|
American Wheat or Rye Beer
|
21.5 Litres |
1.05 |
1.012 |
5.1 |
27.2 |
4.08 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 33.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2020 1:39 PM |
Notes: This was a no chill batch, so i put the boil hops with a long duration to try and estimate the IBU better.
Day 6 checked SG, 1.021 or so
Temp was kept at 16c for first 4 days, then ramping 1c / day. currently at 19.5 c
Hope it gets down to 1.015 at least.
Tasting on day 6, clean, wheat flavour, not much going on, nose is okay , Touch of bitterness in line with the 15-20 ibu expected. going to crash the sample and try later, as there is a lot of yeast in suspension
Set it to 20 and jostled the bucket, seems to have picked up a bit
Tuesday, so day 9. Down to 1.011, calling it done, sample is nice enough, maybe a little bit of alcohol smell on the nose. MIght smell some banana. hard to judge a 20c sample. Tastes nice enough. Super cloudy, lots of yeast in suspension. Going to cold crash for several days then keg and dryhop in keg. Carbing to 2.5 vol and serving. |
|
|
Gluten Free Stout
|
American Stout
|
5.5 Gallons |
1.065 |
1.017 |
6.33 |
31.29 |
38.14 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 5/6/2019 3:48 PM |
Notes: Mash with amylase enzymes.
Primary ferment at 64-68 degrees 4 to 7 days.
Rack to secondary and add candi syrup.
Secondary ferment at 67 degrees until FG is achieved (approx 14 days my last brew). |
|
|
Alt
|
Altbier
|
5.7 Gallons |
1.052 |
1.011 |
5.44 |
37.58 |
12.17 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 6.43 Gallons |
Boil Time: 45 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/4/2015 4:45 PM |
| Notes: |
|
|
Dry Irish Stout
|
Dry Stout
|
12 Gallons |
1.047 |
1.013 |
4.55 |
34.44 |
36.42 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2014 8:20 PM |
Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=51, Mg=10, Na=16, Cl=71, S04=71
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).
1.5 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days. |
|
|
Orange IPA
|
Fruit Beer
|
5 Gallons |
1.061 |
1.01 |
6.68 |
91.74 |
4.3 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: cane sugar |
Priming Amount: 6.25 oz |
Creation
Date: 2/4/2017 4:44 PM |
Notes: Use zest from 2 oranges during boil.
Add coriander at the last five minutes of the boil.
Ferment for 14 days in primary and 7 days secondary.
Bottle condition for 1-2 weeks. |
|
|
01B - American Lager - MURICA
|
American Lager
|
24 Litres |
12.236 |
2.528 |
5.18 |
10.09 |
3.12 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 11.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2017 3:45 PM |
Notes: - ALL MURICAN INGREDIENTS. FREEDOM MOTHERFUCKERS
- 2018-5-6: changed efficiency to 70% after 1st brew session yielded 72%
- 2018-6-21: brewday +46. Oops. Turns out 48g (2g/L) of Sterling at 5 min turns this into a delicious German Pils (oh noes! whatever will I do?)! Dial it back to 24 (1g/L) or less for more of an American (boring-ass) Lager. This does have a pleasant grainy finish that mixes well with the citrusy/spicy/herbal hop notes. Quite tasty albeit not 100% to style.
- 2019-6 batch: just did a 100% CO proximity malt and Sterling hops SMaSH and it's pretty tasty. I don't think the flaked maize is necessary. |
|
|
Ballast Point Sculpin Ale Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.19 |
90.77 |
6.64 °L
|
3.2K |
5 |
|
|
Author:
|
|
jehbrewer
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2014 3:39 PM |
Notes: This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
|
|
Easter Bunny "Hopped" To The "Summit" In "Cascade" Of IPA
|
American IPA
|
10.5 Gallons |
1.057 |
1.016 |
5.34 |
227.91 |
8.03 °L
|
3.2K |
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: 3/11/2012 12:34 PM |
Notes: Get Strike water at 169 F This time. Change to sprike to 170 to get mash at 153 using 7.5 gallons water
Interesting, got hops mixed up and used Cascade and should of used Columbus, !!!!!
Beer grain supplier milled all ingredients, took all day to drain, lesson learned, do it yourself next time |
|
|
Fist Full Of Tequila
|
Wood-Aged Beer
|
5 Gallons |
1.063 |
1.014 |
6.33 |
78.09 |
10.55 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 4:31 PM |
| Notes: |
|
|
John Q. Adams Marblehead Lager (NB Kit)
|
Standard American Lager
|
5 Gallons |
1.055 |
1.014 |
5.39 |
23.18 |
8.53 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 2/25/2014 3:05 AM |
| Notes: |
|
|
French Honey Ale
|
Mixed-Style Beer
|
5 Gallons |
1.047 |
1.013 |
4.44 |
19.2 |
8.28 °L
|
3.2K |
13 |
|
|
|
| Boil
Size: 6.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2016 7:10 PM |
| Notes: .10 Oz Irish Moss final 15 minutes of boil. |
|
|
Dunkelweizenbock
|
Weizenbock
|
6 Gallons |
1.076 |
1.02 |
7.36 |
16.61 |
25.45 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 65 |
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: 11/17/2014 7:28 PM |
Notes: to make the temp change from protein rest to saccharafication 2 gallons @ 194 def F needed.
|
|
|
1848 Barclay Perkins IBSt 1st Imperial Stout
|
Russian Imperial Stout
|
6.5 Gallons |
1.102 |
1.031 |
9.35 |
186.86 |
44.01 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.083 |
Efficiency: 76 |
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: 5/16/2019 5:32 PM |
| Notes: Taken from Ron Pattinsons Homebrewers Guide to Vintage Beer |
|
|
Ice Breaker (Greene King Clone)
|
American Pale Ale
|
25 Litres |
1.043 |
1.008 |
4.61 |
38.06 |
5.98 °L
|
3.2K |
4 |
|
|
|
| Boil
Size: 29.83 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 163.2 g |
Creation
Date: 8/4/2021 10:50 PM |
| Notes: |
|
|
|
|