|
Brown Cyser
|
Cyser (Apple Melomel)
|
5 Gallons |
1.094 |
1.014 |
10.49 |
0 |
8.2 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
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: 8/22/2014 7:43 PM |
| Notes: |
|
|
Bakke Brygg Kaffestout 20 L
|
Foreign Extra Stout
|
20 Litres |
1.078 |
1.018 |
7.78 |
58.01 |
50 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g/L |
Creation
Date: 12/20/2014 11:02 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 10,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Kaldtrekk 60 g kaffe i 0,5 liter vann i 24 timer, og tilsett i omstikkingskaret ved flasking, eller direkte i fatet om du fater. Det beste er å bruke en lett til mellombrent kaffe med lavt syrenivå.
Gjæralternativer: WLP007, WLP051, WLP090, Safale US-05, Danstar Nottingham |
|
|
Genus Brewing Extract California Common
|
California Common
|
5.5 Gallons |
1.052 |
1.011 |
5.41 |
37.65 |
9.84 °L
|
2.8K |
6 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2017 2:52 AM |
| Notes: Great Western Sacchra 50L used in Place of .5 lb crystal 60. |
|
|
A Tiny Beautiful Something Clone
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.013 |
5.76 |
57.95 |
3.81 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
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: 1/24/2015 8:28 AM |
| Notes: |
|
|
Black Apricot Fudge Imperial Stout
|
Russian Imperial Stout
|
10 Litres |
24.337 |
9.696 |
8.38 |
79.32 |
50 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 11.18 Litres |
Boil Time: 60 |
Boil Gravity: 22 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 9:34 PM |
Notes: 4L Nachguss.
19 Plato nach Hopfenkochen (20°C)
28.07.15 (nach 18 Tagen): 400g gekochte Aprikosen dazu
|
|
|
3 Amigos Rye
|
Roggenbier (German Rye Beer)
|
5 Gallons |
1.063 |
1.017 |
6.04 |
34.73 |
24.92 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 1/18/2014 8:33 AM |
| Notes: |
|
|
Chocolate Chili Imperial Stout
|
Imperial Stout
|
19 Litres |
1.091 |
1.018 |
9.57 |
57.14 |
50 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2014 3:22 PM |
Notes: Cold steep the roasted grains and add to the boil in the final 10 minutes.
Ferment 2 weeks @ 20 degrees
Age for 3 weeks on the flavoring ingredients
Age in the keg for at least 3 months for the flavors to mellow, especially the chili |
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|
Red Rye IPA
|
American IPA
|
23 Litres |
1.064 |
1.012 |
6.82 |
62.45 |
15.15 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 4/12/2015 12:11 PM |
| Notes: |
|
|
Get Your A** To Marzen (10 Gal)
|
Oktoberfest/Märzen
|
10 Gallons |
1.059 |
1.015 |
5.74 |
21.07 |
9.06 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 12.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Forced CO_2 |
Priming Amount: N/A |
Creation
Date: 8/14/2015 3:33 PM |
Notes: Prepare starter 3 days in advance if your using a starter.
This brew is for those that want to make a Oktoberfest style homebrew but do not have the capacity to lager or use a fermentation temperature control chamber. We are using American Ale yeast in the place of the traditional lager yeast.
You can also use Safale US-05 in place of WLP001.
This is the 10 gal version.
8/24/15 - Ive made two batches of this brew.
First batch OG: 1.061 FG: 1.018. tastes great, cant wait to ferment it.
Second batch OG: 1.060 FG: TBD.
I will add photos of the final product when ready. The taste (no carbonation) reminds me of Spaten Oktoberfest. I believe I hit the nail on the head. I wont fully know until I carb it and let it age alittle. |
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|
Stone Arrogant Bastard
|
American Strong Ale
|
5.5 Gallons |
1.077 |
1.018 |
7.76 |
77.53 |
14.68 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2016 6:59 PM |
| Notes: |
|
|
4Gs Chocolate Vanilla Porter
|
American Porter
|
5.5 Gallons |
1.057 |
1.016 |
5.4 |
29.17 |
36.59 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 74 |
Mash Thickness: 1.25 |
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: 10/4/2016 8:25 PM |
| Notes: Added 3 cut up vanilla beans to primary after fermentation for 7 days, crashed, and kegged. |
|
|
Jenewein's München Dunkel 5
|
Munich Dunkel
|
4 Gallons |
1.053 |
1.011 |
5.51 |
22.55 |
28.57 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4.42 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 62.8 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 2:56 AM |
Notes: Pressure cooked wort 6 cups with 44 g Hallertau Hops, then added to main boil. Just before flame out added additional 44 g of Hallertau Hops (in nylon bag). Used immersion chiller, cooled to 70 deg. Aerated and left behind trub in boiler. Moved to 6.5 gallon Mini Brew Conical fermenter and allowed to settle and removed final trub via the 3/4 " bottom valve before pitching a very strong going yeast saved from last batch. Started fermenting within one day Started on 1-28-18 pH of 5.33 mash. Final Brix before pitching yeast O.G was 13.25 = 1.054 S.G. Used 3 gram of Calcium chloride in mash water, mostly distilled.
Beer filtered 2-1-18 through 5 micron. Beer pH on 2-10-18 is pH of 4.44. |
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|
20 Minute Pale Ale
|
American Pale Ale
|
5.3 Gallons |
1.045 |
1.011 |
4.44 |
30.08 |
4.73 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 2.6 Gallons |
Boil Time: 20 |
Boil Gravity: 1.092 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2017 12:03 AM |
Notes: Directions: Brew Day
1. Fill brew pot with 10 L of water.
2. Add crystal malt (in steeping bag) to brew pot and turn on heat.
3. Remove steeping bag when temp hits 80 deg C.
4. At boiling add 1.5 kg of DME and first hop addition (boil for 15 minutes)
5. Add remaining DME and final hop addition (boil for 5 minutes).
6. Turn off heat and add to fermenter. Top off fermenter to 20L.
7. Ferment and package as usual.
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|
|
AHB Lavender Mead
|
Metheglin
|
1 Gallons |
1.126 |
1 |
16.54 |
0 |
5.1 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.126 |
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: 9/12/2016 7:02 PM |
| Notes: |
|
|
Fosters Extract Clone
|
International Pale Lager
|
5 Gallons |
1.047 |
1.008 |
5.07 |
14.54 |
3.93 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2016 4:48 PM |
| Notes: |
|
|
Mosaic Red Ale
|
Specialty IPA: Red IPA
|
6.1 Gallons |
1.056 |
1.014 |
5.53 |
59.06 |
17.79 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/26/2017 7:31 PM |
| Notes: |
|
|
Sörli
|
California Common
|
23 Litres |
1.054 |
1.011 |
5.65 |
43.4 |
9.91 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: 9 g per litre |
Creation
Date: 1/15/2017 4:09 PM |
| Notes: |
|
|
Lillen 25/6
|
Belgian Dubbel
|
19 Litres |
1.062 |
1.011 |
6.72 |
18.61 |
11.41 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.58 bar |
Creation
Date: 8/12/2016 11:22 AM |
Notes:
10 days in primary @ 20 c
Coldcrash 4 days @ 0c
Kegg and wait 1week
|
|
|
Kellermeister
|
Munich Helles
|
20 Litres |
1.049 |
1.01 |
5.19 |
17.87 |
4.41 °L
|
2.8K |
8 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/17/2017 11:29 AM |
| Notes: |
|
|
Saison
|
Saison
|
5.25 Gallons |
1.057 |
1.011 |
5.95 |
34.06 |
10.15 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 62 |
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: 6/4/2012 3:40 PM |
Notes: 170'F Strike Water for 155'F
Amount of mash water = 15 quarts
7.5 gallons = 30 quarts
==
15 quarts Sparge |
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