Manglar - Irish Red Ale
|
Irish Red Ale
|
35 Litres |
12.412 |
3.201 |
4.93 |
27.83 |
12.18 °L
|
767 |
0 |
|
|
Boil
Size: 38.5 Litres |
Boil Time: 60 |
Boil Gravity: 11.3 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2016 9:27 PM |
Notes: |
|
Helles
|
Munich Helles
|
12.5 Gallons |
1.049 |
1.012 |
4.87 |
14.73 |
3.5 °L
|
767 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 10.62 psi |
Creation
Date: 1/28/2023 4:13 PM |
Notes: |
|
Isolation Session IPA
|
American IPA
|
18 Litres |
1.049 |
1.012 |
4.86 |
63.69 |
5.12 °L
|
767 |
1 |
|
|
Boil
Size: 21.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 95.9 g |
Creation
Date: 4/29/2020 8:57 AM |
Notes: Water 16 litres @ 72 Degree C |
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$W€B!© . ©#£®®Y
|
Specialty Fruit Beer
|
60 Litres |
1.044 |
1.007 |
4.96 |
0 |
2.93 °L
|
767 |
0 |
|
|
Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2018 9:14 PM |
Notes: |
|
Cranberry Clamor
|
Fruit and Spice Beer
|
5.5 Gallons |
1.051 |
1.013 |
4.99 |
0 |
10.91 °L
|
767 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 11/4/2017 12:26 PM |
Notes: Mulling Spice
Allspice 4 whole
Clove 4 whole
Cinnamon 2 sticks
Cardamom 4 pods |
|
Whiskey Sour
|
Berliner Weisse
|
5.5 Gallons |
1.05 |
1.013 |
4.96 |
11.37 |
4.29 °L
|
767 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
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: 6/18/2017 2:05 PM |
Notes: Sour wort for 48 hours with Omega yeast Lacto blend or Goodbelly. Finish with US-04.
Age on oak staves that have been soaked in Whiskey. |
|
Ruabeoir
|
Irish Red Ale
|
6.5 Gallons |
1.055 |
1.016 |
5.16 |
18.68 |
17.99 °L
|
767 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2017 4:33 PM |
Notes: |
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Dropkick Red
|
Irish Red Ale
|
5 Gallons |
1.052 |
1.013 |
5.13 |
22.62 |
10.33 °L
|
767 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 2/26/2017 4:27 PM |
Notes: Steep grains in 2.5 gallons of 140 degree water
Gradually raise temperature to 170 degrees over 1 hour.
Bring to boil and add malt extract
Add 1.25 oz Kent Golding 4.9% AAU hops (@60 min)
Add 0.75 oz Williamette 4.9% AAU hops (@20 min)
Cool wort to 70 degrees and add 3 gallons of cold water
Pitch White Labs Irish Ale Yeast |
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Strawarrensberry Ale!
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.01 |
5.17 |
19.86 |
4.67 °L
|
767 |
1 |
|
|
Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 2:32 PM |
Notes: adding a jar of some very concentrated strawberry puree my wife picked up somewhere specifically made for brewing. |
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Wit My Own Bare Hands
|
Witbier
|
5.5 Gallons |
1.05 |
1.013 |
4.82 |
18.09 |
5 °L
|
767 |
0 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: Rapadura |
Priming Amount: 4.5 oz |
Creation
Date: 10/20/2016 8:06 PM |
Notes: |
|
Elliot Lager
|
Classic American Pilsner
|
5.5 Gallons |
1.051 |
1.013 |
5 |
30.86 |
5.34 °L
|
767 |
0 |
|
Author:
|
|
Kirk McDerrick
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 5/7/2013 1:22 PM |
Notes: Pitched 3 vials of yeast at 50 degrees.Ferment at 50-52 degrees for 3-4 weeks then rack and condition for 4 weeks at 38-40 degrees.Unfiltered. |
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Anchor Steam - California Common
|
American Lager
|
24 Litres |
1.052 |
1.016 |
4.77 |
29.83 |
7.7 °L
|
767 |
0 |
|
|
Boil
Size: 29 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2016 6:57 PM |
Notes: |
|
Black Rye Ipa, Left Over Malts/grains
|
American IPA
|
6.3 Gallons |
1.051 |
1.012 |
5.18 |
62.24 |
35.22 °L
|
767 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 58 |
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: 5/12/2016 5:25 AM |
Notes: Used the left over bits of malt/grains I had |
|
KC Royal Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.012 |
5.08 |
35.48 |
7.98 °L
|
767 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: Force Carb. |
Priming Amount: N/A |
Creation
Date: 4/30/2016 12:11 AM |
Notes: raise temp to 68 for days 10-18.
wlp001 if less than 11 days old.
Substituted CaraRuby for CaraVienne |
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Curiosity Blonde
|
Blonde Ale
|
3 Gallons |
1.048 |
1.012 |
4.78 |
65.38 |
4.37 °L
|
767 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 9:00 PM |
Notes: https://whitepointerbrewery.wordpress.com/2015/06/02/searching-for-a-house-yeast-conan-vs-wyeast-1318-london-ale-iii/ |
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Itsy Bitsy 10 Gallons
|
American IPA
|
5.5 Gallons |
1.052 |
1.013 |
5.08 |
270.99 |
10.43 °L
|
767 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2016 8:10 PM |
Notes: |
|
Bug Juice Coffee Stout
|
American Stout
|
5 Gallons |
1.051 |
1.014 |
4.92 |
25.22 |
19.25 °L
|
767 |
0 |
|
|
Boil
Size: 2 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 5:02 AM |
Notes: |
|
English IPA
|
English IPA
|
25 Litres |
1.048 |
1.011 |
4.96 |
65.86 |
11.37 °L
|
767 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 80 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: 3.273 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: inverted sugar |
Priming Amount: 109.5 |
Creation
Date: 9/1/2015 11:08 PM |
Notes: |
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Wallacesteiner
|
German Pilsner (Pils)
|
3 Gallons |
1.054 |
1.018 |
4.83 |
38.86 |
3.21 °L
|
767 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/25/2015 10:25 PM |
Notes: |
|
Orpheo Roja Dubbel
|
Belgian Dubbel
|
24 Litres |
1.05 |
1.012 |
4.99 |
60.75 |
16.2 °L
|
767 |
1 |
|
|
Boil
Size: 33.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2014 10:17 PM |
Notes: Use soft brewing water, acidified slightly if possible.
Mash grains for 60 minutes at 154°F (67°C). Follow boil schedule.
Ferment at 68°F (20°C), transfer, and condition in a secondary vessel for several days before bottling.
Bottle prime with the usual 0.75 cups (177 mL) dextrose, or corn sugar, per 5 gallon batch.
Chimay has a slightly higher level of carbonation than usual with the style of beer, so feel free to add a few extra teaspoons of priming sugar. It is also recommended to bottle in heavey-gauge, 750 mL bottles if possible (especially with the high level of carbonation). I Kegged and left for another month and it tasted great.
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