|
Hoppy Mead
|
Alternative Sugar Beer
|
5 Litres |
1.058 |
1 |
7.67 |
0 |
3.41 °L
|
882 |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: N/A |
Boil Gravity: 1.058 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 25 ° C |
Priming Method: Honey |
Priming Amount: 33.6 g |
Creation
Date: 11/19/2022 7:38 PM |
Notes: Boil up 1 l of water and dissolve the lactose in it. Then mix the hot water with 4 l cold, and mix the honey in it. Get the temperature to around 25 °C, pitch the yeast and begin primary fermentation. When the primary is over, dry hop for 2 days then cold crush. Prime it in bottles or kegs.
Lactose gives a little body and takes the edge of dryness. |
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|
Harold Is Weizen
|
Weissbier
|
5.5 Gallons |
1.055 |
1.014 |
5.32 |
0 |
4.31 °L
|
882 |
0 |
|
|
Author:
|
|
Fried Guide
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2015 6:54 PM |
| Notes: |
|
|
Hefeweizen (Shandy Base)
|
Weissbier
|
7.5 Gallons |
1.055 |
1.008 |
6.15 |
15.97 |
3.5 °L
|
882 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.002 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 14.1 psi |
Creation
Date: 5/12/2022 4:37 PM |
Notes: Only using 1 yeast pack. Its SLIGHTLY underpitching. Probably not enough to boost ester production, but maybe.
Add DME 20 min to FO.
Gelatin, campden tabs, and potassium sorbate only needed if you want to make a shandy out of this.
The amounts for these 3 things are per gallon of beer that will combined with the lemonade.
2 days CC, gelatin to CC vessel, then another 2 days. Then, rack to keg, add lemonade, potassium sorbate, and campden tablets, then carb. |
|
|
Stace Fell Hard Cider
|
Fruit Cider
|
5.25 Gallons |
1.293 |
1.032 |
34.23 |
0 |
12.35 °L
|
882 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.5 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2017 4:06 PM |
Notes: 480 oz of apple juice
Added .9 lb of Turbinado.
Made a 2 step starter of WLP001
Brought apple juice to build and mixed in honey, brown sugar, and turbinado.
Original Instructions
This brew is an iteration of a few ciders using different grain bills (juice to honey ratios) with various yeasts.
Notes:
5lbs = 5 Gal. Apple Juice (if this is your first cider, use organic juice without potassium sorbate; it will kill the yeast and not ferment). Don't think I used maltodextrin here.
The rest of the grain bill is accurate. If a little less kick is needed, try one of the alternates below. I'm using WLP001 this time because of its tolerance for high alcohol, higher fermenting temp and because it finishes sweater (personally I prefer the dryness of the EC-1118 but then it's closer to Cyser territory).
I'm thinking ABV should be close to 10%. Also, because OG will be relatively high I'm using a starter. One could also double pitch with decent results. I've pitched one yeast pack before and still not had any problems.
Basic steps: Boil 2 gal. apple juice and add honey stirring constantly. (Honey is heavy and will sink to the bottom. It burns easily like candi syrup.) Boil juice, honey and sugar together for at least 20 minutes. Combine wort with remaining juice once temps drop to pitching levels.
HISTORIC
YEAST / OG / FG
WLP775 / 1.073 / 1.012 -5 gal. juice to 3 lbs honey
WLP005 / 1.087 / 1.030 -6 gal. juice to 6 lbs honey(4 gal. split)
EC-1118 / 1.087 / 1.011 -6 gal. juice to 6 lbs honey (2 gal. split)
|
|
|
Smash Bass IPA
|
American IPA
|
5 Gallons |
1.061 |
1.012 |
6.51 |
48.33 |
7.04 °L
|
882 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Priming sugar |
Priming Amount: 5 oz |
Creation
Date: 10/16/2017 2:22 AM |
| Notes: |
|
|
Colonial Ale
|
Old Ale
|
8 Gallons |
1.067 |
1.012 |
7.15 |
32.05 |
16.94 °L
|
881 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2023 7:45 AM |
| Notes: |
|
|
Bombay Light II
|
English IPA
|
24 Litres |
1.061 |
1.017 |
5.74 |
42.56 |
11.21 °L
|
881 |
0 |
|
|
Author:
|
|
Athenian
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2014 8:40 PM |
| Notes: |
|
|
Japanese Rice Lager
|
International Pale Lager
|
33 Litres |
1.052 |
1.01 |
5.46 |
17.69 |
3.41 °L
|
881 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 81 |
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: 10/9/2022 9:25 AM |
| Notes: |
|
|
Red Trolley Clone
|
Irish Red Ale
|
5 Gallons |
1.072 |
1.02 |
6.73 |
25.83 |
19.17 °L
|
881 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/24/2022 4:39 PM |
| Notes: |
|
|
Mango Fresca
|
Fruit Beer
|
5.5 Gallons |
1.049 |
1.01 |
5.04 |
19.91 |
4.23 °L
|
881 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 6/8/2022 1:02 AM |
| Notes: |
|
|
Schnitzengiggle Lager
|
International Pale Lager
|
5.5 Gallons |
1.05 |
1.011 |
5.21 |
21.31 |
3.86 °L
|
881 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 49 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/28/2022 12:18 AM |
Notes: Get 96c of water at 161 degrees and mash for 90 minutes (Mash temp 151). Drain wort. Add 30c of water at 175 degrees for sparge/mash-out. Drain wort. 90-minute boil adding bittering hops straight away. At 10min, add flavor hops/Irish moss. Cool to under 60 degrees. Pitch White Labs WLP830 German Lager yeast
Lagering: Ferment at 49 degrees for 1-2 weeks. Syphon into secondary container. Begin lagering at 50 degrees and steadily increase temperature to 65 (cellar temp) over 2-3weeks. After that, bring beer to 65-70 degrees for 3 days (diacetyl rest). Transfer to keg and age at 34-35 degrees for another few weeks.
|
|
|
Big Booty Wenches
|
English IPA
|
4.5 Gallons |
1.059 |
1.014 |
5.9 |
41.72 |
7.04 °L
|
881 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 24.51 psi |
Creation
Date: 12/29/2021 6:23 PM |
| Notes: |
|
|
2nd Old Fashion
|
Scottish Light 60/-
|
5 Gallons |
1.051 |
1.013 |
4.92 |
33.4 |
13.61 °L
|
881 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/20/2018 11:44 PM |
| Notes: |
|
|
SuperEgo Table Pale Saison
|
Saison
|
5.5 Gallons |
1.033 |
1.006 |
3.58 |
47.04 |
2.69 °L
|
881 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 11:50 PM |
| Notes: |
|
|
Mary Had A Little Lambic
|
Lambic
|
5.5 Gallons |
1.081 |
1.02 |
7.99 |
3.87 |
5.78 °L
|
881 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2016 6:49 PM |
Notes: Steep Belgian Wheat Grains in 2.5 gallons of water for 30 minutes. Sparge grains with warm water when finished and discard grain sack. Bring kettle to 3 gallons and increase temperature to begin boil.
As kettle reaches boiling temperature, slowly add all malt extract ensuring that it is fully dissolved and there is no clumping. Once boil begins, add .5 oz of Fuggles hops. Stir occasionally and boil for 60 minutes.
Remove wort from heat, top off kettle to 5.5 gallons, and quickly reduce wort temperature to 70 degrees. Add cooled wort to primary fermentation container along with 5 pounds of frozen raspberries that have been baked for 15 minutes at 300.
Pitch Belgian lambic blend yeast, cover, and allow to ferment for 1 week. At 1 week, pitch Wyest lactobacillus packet and allow to ferment for another week.
At two weeks, rack to secondary and allow to clear for two more weeks.
After at least four weeks of fermentation/clearing, bottle or keg the beer at high carbonation level.
Allow to age for at least three months once bottled/kegged and for up to 18 months if desired.
Try beer at different timepoints to find personal sweet spot on taste. |
|
|
SeisdeMayo Pils
|
Dortmunder Export
|
15 Gallons |
1.055 |
1.014 |
5.38 |
36.23 |
3.73 °L
|
881 |
1 |
|
|
|
| Boil
Size: 19 Gallons |
Boil Time: 45 |
Boil Gravity: 1.043 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2016 1:22 PM |
| Notes: |
|
|
Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.094 |
1.018 |
10.03 |
20.32 |
46.34 °L
|
881 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.173 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2015 4:49 PM |
| Notes: 21 days primary |
|
|
Red IPA
|
American IPA
|
5 Gallons |
1.066 |
1.017 |
6.54 |
54.81 |
17.91 °L
|
881 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2015 9:50 PM |
| Notes: |
|
|
Belgian Style Dark Ale Sour
|
Belgian Dark Strong Ale
|
5 Gallons |
1.097 |
1.025 |
9.43 |
19.23 |
16.84 °L
|
881 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.081 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2015 2:23 AM |
Notes: Heat 6 gallons steep crushed grains in bag when water reaches 170 hold for twenty.
remove gain bag don't squeeze.
stir in malt extract and hops till disolved boil for seventy minutes
20 minutes for second hops
15 minutes add whirlfloc
10 minutes add candi sugar and wort chiller
|
|
|
Perth ESB
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.058 |
1.014 |
5.82 |
52.24 |
10.59 °L
|
881 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.046 |
Efficiency: 82 |
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: 4/10/2015 2:19 AM |
| Notes: |
|
|
|
|