|
Liquid Mistletoe
|
Cyser (Apple Melomel)
|
5.5 Gallons |
1.138 |
1.035 |
13.63 |
0 |
6.59 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 7 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: 1/25/2012 8:13 AM |
Notes: So here is what I did:
Boil Cider, Honey, Cinnamon Sticks, and cloves for 60 minutes. At 15 minutes before end of boil add orange peel.
Be sure to rehydrate yeast (Lalvin ICV D47 is a freeze dried wine yeast). Also, aerate your wort VERY well before pitching the yeast and 2-3 times per day before the first sugar break. I use a wort aeration system (pure O2 injection using an oxygen stone), so I aerated for about 1 minute pre-pitch, then about 30-45 seconds a day.
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|
|
*Yacobson Baltic Brett Porter
|
New England Cider
|
5.5 Gallons |
1.075 |
1.015 |
7.82 |
19.32 |
36.67 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2016 2:09 AM |
Notes: rolled oats should be naked oats..http://www.midwestsupplies.com/maillard-malts-simpsons-golden-naked-oats.html
http://www.milkthefunk.com/wiki/Brettanomyces#Pitching_Rate_Calculators
Use blowoff tube then tinfoil (reduces pressure)
Add wood, he says you need 1-2 weeks crash to get yeast to settle, review sour book for bottle conditioning p188
69 ferment raise to 72
Oxygen as normal
2-3 weeks for ferment, 2-3 weeks to rest and undergo secondary fermentation run and ensure Gravity is done |
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|
Plezenske Pivo
|
Bohemian Pilsener
|
21 Litres |
1.05 |
1.014 |
4.86 |
39.79 |
3.28 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2012 9:03 PM |
| Notes: |
|
|
Bakke Brygg Belgisk Amber Ale 20L
|
Belgian Specialty Ale
|
20 Litres |
1.053 |
1.013 |
5.21 |
28.97 |
8.23 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2014 2:33 PM |
| Notes: Kjøl ned vørter til 18 grader før pitching av gjær. |
|
|
Amongst The Waves Summer Ale
|
American Pale Ale
|
3 Gallons |
1.06 |
1.011 |
6.39 |
29.87 |
7.89 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2014 4:44 AM |
Notes: Brew day 01/18/2015. Fermented for 2 weeks at 65°F.
Dryhop started 01/25/2015 .50oz of Citra pellets.
Bottled 02/01/2015.
Very refreshing.Medium body. Notes of mango and passion fruit in the nose. Citra forward, citrus taste, tropical fruit. |
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|
Fullers London Porter
|
Brown Porter
|
19 Litres |
1.061 |
1.02 |
5.28 |
38.51 |
37.76 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2015 3:23 AM |
| Notes: |
|
|
Sapporo Clone (But Hoppier)
|
American Lager
|
20 Litres |
1.04 |
1.007 |
4.41 |
23.22 |
2.48 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 23.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 157.2 g |
Creation
Date: 6/21/2023 7:09 PM |
| Notes: |
|
|
Janne
|
American Barleywine
|
19 Litres |
1.09 |
1.012 |
10.32 |
74.23 |
13.57 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.57 bar |
Creation
Date: 8/12/2016 4:23 PM |
Notes:
14 days @ 20
Coldcrash 2 days @ 1c
Kegg and lager 1 week.
|
|
|
So It Gose V1
|
Gose
|
4.5 Gallons |
1.034 |
1.008 |
3.45 |
9.58 |
3.52 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
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: 10/23/2015 2:56 PM |
Notes: add acidulated malt 45 minutes into the mash. mash for another 45 mins.
Split wort into three 2-gallon boils. Spice and hop amounts are for the total batch
One as stated in recipe
One added 7.5 g orange zest at 5 mins
One added 5.5 g fresh chopped basil at 5 mins |
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|
Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
4.5 Litres |
1.039 |
1.009 |
3.94 |
0 |
2.58 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 2 Litres |
Boil Time: N/A |
Boil Gravity: 1.088 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 2:33 AM |
| Notes: Mixed 4.5 liters of warm water with LME and ginger, added zest of 1 lemon and pitched yeast and fermented in the kitchen. bottled with a teaspoon of sugar in each 730 ml. |
|
|
Tree House IPA
|
American IPA
|
6 Gallons |
1.063 |
1.012 |
6.74 |
76.94 |
7.03 °L
|
3.1K |
0 |
|
|
Author:
|
|
MFer Brewery
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 150 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2016 10:35 PM |
| Notes: |
|
|
Cascade APA
|
American Pale Ale
|
23.8 Litres |
1.06 |
1.011 |
6.48 |
34.59 |
5.18 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 65 |
Boil Gravity: 1.051 |
Efficiency: 74 |
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: 4/2/2016 7:49 AM |
| Notes: |
|
|
Nut Brown Ale Partial Mash
|
American Brown Ale
|
5 Gallons |
1.003 |
1.001 |
0.3 |
25.15 |
108.65 °L
|
3.1K |
3 |
|
|
Author:
|
|
Felipe Lobón DomÃnguez
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2011 5:39 PM |
| Notes: |
|
|
Imperial Saison
|
Saison
|
19 Litres |
1.07 |
1.014 |
7.76 |
55.37 |
5.71 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 120 |
Boil Gravity: 1.053 |
Efficiency: 61 |
Mash Thickness: N/A |
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: 2/28/2017 6:42 AM |
| Notes: |
|
|
Little Dove Clone
|
American IPA
|
22 Litres |
1.057 |
1.014 |
5.63 |
49.7 |
12.47 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 5/5/2017 12:26 PM |
| Notes: |
|
|
Galaxy/Mosaic IPA
|
American IPA
|
3 Gallons |
1.065 |
1.015 |
6.53 |
62.3 |
7.24 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 8:24 AM |
| Notes: My first recipe. To be made with Maillard Malts Organic Light LME, Briess Organic Light DME and Briess Organic Caramel 20. Primary for two weeks, dry hop in carboy for 5 days, keg condition for two weeks. |
|
|
Darko
|
British Brown Ale
|
25 Litres |
1.051 |
1.015 |
4.69 |
27.55 |
22.67 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 1/28/2015 1:21 PM |
| Notes: |
|
|
Prost
|
Festbier
|
6.25 Gallons |
1.061 |
1.014 |
6.21 |
20.03 |
6.61 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 5:24 PM |
| Notes: |
|
|
Goose Island Kolsh Clone
|
Kölsch
|
5.25 Gallons |
1.053 |
1.013 |
5.29 |
17.96 |
3.53 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
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: 3/3/2017 5:48 PM |
Notes: BYO's Goose Island Summertime Kolsch
5 gallons/19 L
OG = 1.046 FG = 1.010
IBU = 18 SRM = 4.5 ABV = 4.7%
Ingredients
7 lb 11 oz (3.5 kg) 2-row pale malt (1.9 °L)
1 lb 15 oz (.87 kg) wheat malt (2.5 °L)
2.0 AAU Mt. Hood hops (60 mins) (0.4 oz/11g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 mins) (0.75 oz/21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz/14 g of 5% alpha acids)
Wyeast 2565 (Kolsch) or White Labs WLP029 (German Ale/Kolsch)
Mash at 145°F for 40 minutes, 152° for 45 minutes, and 170° for 10 minutes. Mash pH 5.4 - 5.5. Boil for 60 minutes. Aerate to 8 ppm O2. Pitch rate = 20 million cells per mL.
Ferment at 56-58°F.
(Note: Goose Island adds the final two hop additions in the whirlpool.)
Just posting a heads up on the Wyeast 2565. Keep that fermentation temp down! I fermented at 65-67 in my basement and didn't lager (first beer) and got a lot of the sour apple flavors. |
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|
Saison V2
|
Saison
|
12 Gallons |
1.06 |
1.006 |
7.07 |
22.62 |
3 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2013 5:40 PM |
Notes: Pitch 66. Begin fermentation 68-70 hold for 3 days, ramp up to mid 70's until gravity reaches 1.012@ 60deg.
Transfer to secondary and pitch Brett/Bugs once gravity reaches 1.012 @ 62deg.
Hold temperature between 62-64 for approximately 30 days. |
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