|
EKG ESB
|
Best Bitter
|
11 Litres |
1.052 |
1.013 |
5.1 |
39.31 |
14.78 °L
|
824 |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 3 |
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: 2/1/2017 5:22 PM |
Notes: U0 v73
0 68.5
15 70
30 69
45 69
60 68.5
75 67
90 66.5
OG 1.052
FG 1.016 |
|
|
Dark Humor
|
American Brown Ale
|
6 Gallons |
1.052 |
1.012 |
5.23 |
39.11 |
18.48 °L
|
824 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 40 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/25/2021 4:27 PM |
| Notes: Cold steep the dark grains and coffee then add for the last 10 min of boil to sanitize. |
|
|
Juicy Brut IPA
|
American IPA
|
5.5 Gallons |
1.046 |
1.008 |
4.99 |
70.52 |
23.27 °L
|
824 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 2/21/2021 5:51 AM |
| Notes: |
|
|
Tropical Milkshake NEIPA - Dai Kide
|
Specialty IPA: New England IPA
|
17 Litres |
1.059 |
1.02 |
5.12 |
29.12 |
4.85 °L
|
824 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 30 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 79.3 g |
Creation
Date: 1/15/2021 6:38 AM |
| Notes: |
|
|
Fat Tire Clone
|
American Light Lager
|
5.5 Gallons |
1.047 |
1.008 |
5.03 |
18.81 |
12.36 °L
|
824 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 12/30/2018 10:40 PM |
| Notes: |
|
|
The Bandit
|
Rauchbier
|
4.5 Gallons |
1.053 |
1.013 |
5.36 |
30.67 |
9.6 °L
|
824 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2018 11:13 PM |
| Notes: |
|
|
German Pils
|
Munich Helles
|
11 Gallons |
1.052 |
1.011 |
5.33 |
17.29 |
3.84 °L
|
824 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: Forced |
Priming Amount: 30# 2 days 40°f |
Creation
Date: 6/21/2018 2:33 AM |
| Notes: |
|
|
Pilsner - German
|
International Pale Lager
|
6 Gallons |
1.048 |
1.01 |
4.99 |
32.39 |
2.88 °L
|
824 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2018 8:49 PM |
Notes: ** YEAST STARTER **
1. 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~55F.
3. Squeeze 2 packets of WLP830 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
5. Refrigerate for 72 hours, then decant ~50% of the spent wort.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 3.7 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 160F. _______ F
3. Add Grains + MASH SALTS @ 158F. _______ F
4. Allow Temperature to fall to 147F prior to closing lid. _______ F
5. Total Mash Time: 90 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
6. Add 5L of Boiling Water at the end of Mash and stir into solution.
7. Begin Vorlauf!
** SPARGE **
1. Heat 6.5gal of Water to 177/178F. Add to Sparge Vessel.
2. Recirculate 4 times prior to collecting wort.
3. Attempt to Sparge over 30-40 minutes.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.037) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.037) with remaining Sparge Water
Adjusted Gravity: __________ (__________ @ __________F)
PRE-BOIL pH: __________
3. Add Pre-Boil Salts + adjust Pre-Boil pH to: ~5.3 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.048)
5. Add Hops @ 60 minutes.
6. Add Hops @ 15 minutes.
7. Add Whirlfloc @ 5 minutes.
8. Add Hops @ 1 minute.
9. Chill wort to ~70F after completion of Boil
10. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag inserted over Hop Back (at the end of auto-siphon)
11. Gravity feed wort from Mash Cooler into Catalyst Fermenter
12. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (45F)
ORIGINAL GRAVITY: ______________ (goal: 1.048)
** FERMENTATION **
1. Goal Starting Temp: 45F. Oxygenate for 60s prior to Pitching.
2. Pitch yeast @ 45F.
3. RE-OXYGENATE 6 hours later for 30s.
4. Hold temperature @ 45F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 48F.
5. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 50F.
6. After diacetyl has cleaned up, cold crash beer to 40F for ~7 Days prior to transferring to Keg.
** carbonate to approximately 2-2.5 volumes ** |
|
|
IPA/APA First Brew
|
American Pale Ale
|
1000 Litres |
1.053 |
1.013 |
5.18 |
57.46 |
3.64 °L
|
824 |
0 |
|
|
|
| Boil
Size: 1020 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 8.3 |
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: 5/8/2017 10:23 PM |
| Notes: |
|
|
Gose
|
Clone Beer
|
6 Gallons |
1.05 |
1.011 |
5.07 |
13.82 |
3.47 °L
|
824 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2017 1:14 AM |
Notes: DIRECTIONS
Protein rest for 15 minutes at 122°F (50°C). Saccharification: 90 minutes at 148°F (64°C). Boil for 90 minutes (see Brewer’s Notes) following the hops schedule.
YEAST AND BACTERIA
Wyeast 5335_ Lactobacillus_
Wyeast 3068 Weihenstephan Weizen
BREWER’S NOTES
Mash as usual and collect the wort, but do not boil. Add Lactobacillus to the kettle when the wort temperature drops below 90°F (32°C). Cover, and let sour for 1–3 days. After the wort has soured, boil for 90 minutes. Chill to 65°F (18°C) and pitch Weihenstephan Weizen yeast. Ferment until the FG is stable, and bottle or keg. Drink this one young!
This recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency. |
|
|
7th Heaven NWPA
|
No Profile Selected |
5 Gallons |
1.054 |
1.014 |
5.32 |
62.4 |
9.07 °L
|
824 |
0 |
|
|
|
| Boil
Size: 5.5 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: 4/7/2012 12:58 AM |
| Notes: |
|
|
Untitled Coffee Stout
|
Dry Stout
|
5.5 Gallons |
1.054 |
1.015 |
5.17 |
24.74 |
50 °L
|
824 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 25 |
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: 1/31/2017 11:31 PM |
| Notes: |
|
|
Split Wort
|
American Pale Ale
|
6.6 Gallons |
1.05 |
1.011 |
5.05 |
33.62 |
13.72 °L
|
824 |
0 |
|
|
|
| Boil
Size: 8.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 1/17/2017 2:53 AM |
| Notes: |
|
|
Helles
|
Munich Helles
|
29 Litres |
1.046 |
1.007 |
5.13 |
16.76 |
3.28 °L
|
824 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 95 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2016 2:50 AM |
| Notes: |
|
|
Heff
|
Weissbier
|
5.5 Gallons |
1.052 |
1.013 |
5.12 |
12.64 |
4.05 °L
|
824 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 7/17/2016 8:37 PM |
| Notes: |
|
|
Kölch 1
|
No Profile Selected |
50 Litres |
1.049 |
1.01 |
5.11 |
26.65 |
5.84 °L
|
824 |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 5/22/2016 5:16 AM |
| Notes: |
|
|
Pale Ale For Summer 2
|
American Pale Ale
|
22 Litres |
1.051 |
1.012 |
5.17 |
37.49 |
5.87 °L
|
824 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 2/28/2016 5:29 PM |
| Notes: Good light ale a regular and popular brew |
|
|
Amber Alert
|
Belgian Specialty Ale
|
6 Gallons |
1.055 |
1.016 |
5.02 |
59.02 |
20.07 °L
|
824 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
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: 9/21/2015 12:20 AM |
| Notes: |
|
|
Bungay Old Cockeral
|
Old Ale
|
20 Litres |
1.047 |
1.007 |
5.35 |
38.15 |
11 °L
|
824 |
1 |
|
|
Author:
|
|
dannyb
|
|
| Boil
Size: 26.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2015 1:05 PM |
| Notes: |
|
|
Family Reunion Brown
|
Southern English Brown
|
5.5 Gallons |
1.054 |
1.014 |
5.24 |
33.67 |
25.53 °L
|
824 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 6/21/2015 6:25 PM |
| Notes: Yeast used wyeast burton IPA 1203 |
|
|
|
|