Mexican Calif Cerveza Lager - Pacifico
|
Light American Lager
|
5 Gallons |
1.05 |
1.013 |
4.85 |
25.96 |
2.93 °L
|
9.1K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 8:57 PM |
Notes: Add grains in bag and steep until water gets to boil
Remove grains
Add LME
Back to boil for 60 minutes
Add 1st hops
Add 2nd hops.
Cool wort to about 55 degrees.
Strain if needed when pouring to fermenter.
Add more distilled water up to the 5 gal mark.
Add yeast.
Leave to ferment 50-55 degrees in dark area,3-4 weeks
Can add 1lb of rice extract to increase alcohol, haven't tried it yet.
*********************************
I was told from taste testers this one tastes like Pacifico. |
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BOURBON VANILLA IMPERIAL PORTER
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Russian Imperial Stout
|
5.5 Gallons |
1.093 |
1.023 |
9.11 |
33.88 |
40 °L
|
9.1K |
8 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 70 |
Boil Gravity: 1.07 |
Efficiency: 73 |
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: 12/26/2012 7:09 PM |
Notes: When primary fermentation is complete, split 2 nice fresh vanilla beans lengthwise. Scrape out and reserve all the seeds and "gunk" in them. Cut the pods into roughly 2-3" pieces and add the pods, seeds and "gunk" to a secondary fermenter. Leave them there until you get the amount of vanilla flavor you like. I usually start tasting at about a week and a half, and may leave them in until 2 weeks. You may want to let them go a bit more than you think is necessary since the vanilla flavor fades with time. When the beer is done in secondary, rack to a keg or bottling bucket with about 375 ml. of bourbon. I use Jim Beam Black. You don't need to use an exceptionally good bourbon. The bourbon flavor should integrate with the porter and vanilla flavors, not stand out and shout "Bourbon!" You can determine the amount of bourbon for your own tastes through the following method....pour 4 2 oz. samples of the beer that goes into the bottling bucket or keg. Dose each with a measured amount of bourbon. Taste them to decide which you like best, then scale that amount up to your batch size. This beers does not need, nor benefit from, extensive aging. Generally, I prefer it within a couple months of brewing. |
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Simple Kölsch BIAB
|
Kölsch
|
5 Gallons |
1.047 |
1.012 |
4.63 |
22.32 |
3.78 °L
|
9.1K |
10 |
|
Author:
|
|
TNBR549
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 75 |
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: 11/6/2013 6:54 PM |
Notes: |
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Bakke Brygg Saison GAMMEL 25 L
|
Saison
|
25 Litres |
1.06 |
1.006 |
7.09 |
25.59 |
5.28 °L
|
9K |
6 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2013 1:15 PM |
Notes: Mesking på 66 grader i 60 min, utmesk på 77 grader i 5 min hvis du har mulighet.
Pitch gjær ved 17 grader.
Gjæring på 18 grader i 2-3 dager, la så stige fritt (makstil 26 grader), hold i 4-5 dager. La synke gradvis til 20 grader igjen før tapping. Totalt ca 14 dager. |
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Showing Her My O Face (Sam Adams Oktoberfest Clone)
|
Oktoberfest/Märzen
|
11 Gallons |
1.056 |
1.014 |
5.53 |
16.72 |
12.91 °L
|
9K |
4 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: Forced |
Priming Amount: 12 |
Creation
Date: 9/12/2013 6:02 PM |
Notes: |
|
Sapporo Clone
|
Standard American Lager
|
19 Litres |
1.047 |
1.007 |
5.17 |
22.16 |
4.08 °L
|
9K |
1 |
|
|
Boil
Size: 25.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/11/2016 1:52 AM |
Notes: |
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Apple Cyser With Cherries Mead
|
Cyser (Apple Melomel)
|
1 Gallons |
1.156 |
1.031 |
16.38 |
0 |
6.74 °L
|
9K |
2 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 1 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 2/12/2012 6:35 PM |
Notes: Honey is mostly wildflower. Added w/o boiling. Belgian water profile.. All spices/ingredients added during primary. Instead of water I used 1 gallon apple cider (non pasteurized with ascorbic acid)
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Weihenstephaner Wheat Beer
|
Weizenbock
|
19 Litres |
1.065 |
1.016 |
6.43 |
14.5 |
6.82 °L
|
9K |
6 |
|
|
Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2015 8:58 PM |
Notes: |
|
Left Hand Milk Stout (Clone)
|
American Stout
|
5.5 Gallons |
1.07 |
1.017 |
6.87 |
15.12 |
28.97 °L
|
9K |
6 |
|
|
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: 7/9/2012 12:27 AM |
Notes: |
|
Straffe Hendrik
|
Belgian Tripel
|
14 Litres |
1.081 |
1.012 |
9.1 |
30.7 |
9.72 °L
|
9K |
4 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 73 |
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: 10/4/2015 10:57 PM |
Notes: Brewery data:
Straffe Hendrik, Brugse Tripel
19 EBC(Dark for a Tripel)/35 EBU/19.5 Plato(O.G. 1.081)/9 Vol% Alc
Saaz and Styrian Goldings hops
6 types of Malt
My guess:
- Lot of dextrins
- Tripel -> so probably white candi for low FG (Brewery says: OG 1.081 and 9 Vol% that implies 83% attenuation)
Att. 1/10@100%+9/10@78%->80%, so perhaps even more candi? |
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"Beginner's Luck" OneHop Pale Ale
|
American Pale Ale
|
5 Gallons |
1.049 |
1.014 |
4.6 |
49.49 |
10.5 °L
|
9K |
10 |
|
Author:
|
|
Krimbos
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/2/2013 10:34 PM |
Notes: This is a "test" beer for beginners to perfect their procedures. |
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Birra Moretti La Rossa Clone
|
Doppelbock
|
5.25 Gallons |
1.086 |
1.027 |
7.77 |
15.73 |
11.46 °L
|
9K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Light DME |
Priming Amount: 1.25 cup |
Creation
Date: 1/19/2015 2:34 PM |
Notes: 1. Ferment at 47-52 F for 14 days.
2. After 14 days, then raise temperature to 57-62 F for remainder of fermentation.
3. When final gravity is reached, lager for 1 month:
- Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until
a final temperature of 34 F is reached.
- Leave at 34 F for at least 2 weeks.
4. Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.
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Golden Session
|
British Golden Ale
|
5.5 Gallons |
1.042 |
1.012 |
3.82 |
28.75 |
3.86 °L
|
9K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.69 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 3/27/2014 1:47 PM |
Notes: |
|
Mango Maya 2
|
Imperial IPA
|
6.5 Gallons |
1.077 |
1.026 |
6.71 |
37.62 |
6.95 °L
|
9K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 62 |
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: 10/18/2018 4:01 AM |
Notes: Mango Maya (version 2) Oct/Nov 2018 :
Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!
Efficiency came out really low so I had to add DME a couple days into fermentation. I intended to add more but it was all I had on hand at the time.
I put all the dry hops and the coconut all in one giant muslin bag, it was pretty stuffed. Probably did not get max extraction. Considered racking to secondary to free up some head space but it was still actively fermenting I didnt want to mess with it too much.
Side note : because of other ongoing batches, this batch did not have an airtight seal on the fermentation bucket. I just used my brew pot lid.
START MANGO MAYA VERSION 1 NOTES
March 2018
bumping warrior from .5 to .75 - RR was not bitter at all but all sweet and smooth. When dry hop wears pff its missing some bitter balance. Should prolly do 1 whole oz. But non ipa guests might like it more if less bitter.
unclear on how much coconut. this guy used 0.5 lb for 1-3 days in dry hop (but he also used another 1lb during boil and another 0.5 lb in keg). seems like not a lot but he insists not to overdo it. he says it imparts flavor fast.
https://www.homebrewtalk.com/forum/threads/coconut-ipa.586566/
some other recipes im seeing are using a pound or more total. a lot of people have been adding some to boil, which as of this writing it is too late to consider. cant decide if i want to add 1/2 or a whole pound...
Went with 8oz flaked unsweetend coconut for 3 days and it is really coconutty! But not too much.
END MANGO COCONUT MILKSHAKE NOTES :
START STRAWBERRY MILKSHAKE NOTES
January 2018
original notes from strawberry milkshake research :
did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work.
one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see...
strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings.
based off
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though. https://www.beeradvocate.com/community/threads/milkshake-ipa-help.497852/
some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast...
heres another recipe reference supposedly closer to the tired hands version :
https://www.brewersfriend.com/homebrew/recipe/view/392896/ipa-tired-hands-milkshake
thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut :
https://www.homebrewtalk.com/forum/threads/coconut-ipa.445732/
1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary
update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily : http://www.greatfermentations.com/downloads/instructions/beerkits/ShakeitGoodMIPAAG.pdf
END STRAWBERRY MILKSHAKE NOTES
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|
Pineapple Milkshake IPA
|
American IPA
|
6.1 Gallons |
1.064 |
1.017 |
6.41 |
84.64 |
4.57 °L
|
8.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2018 1:29 AM |
Notes: Add 5 mL hop shots at 60 min.
Add 0.75 lb of Lactose with ~5 min left.
Split hops at whirlpool between FO and 170F
Split hops between Day 2 and after most of pineapple addition is fermented out.
Puree pineapple chunks, strain and heat at ~170 F for 5-10 min prior to adding to fermenter. This will denature the papain enzyme that can digest proteins and ruin head retention.
When kegging, add ~2 oz of the vanilla extract (5 vanilla beans added to ~8 oz of vodka on 10FEB18).
BREW DAY: 25FEB18
First round of dry hop added on 27FEB18, second round on 01MAR18. Beer cold crashed on 03MAR18 and kegged later that night.
FG = 1.017, add ~2 oz of vanilla extract to the keg prior to CO2 purging. |
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Widmer Hefeweizen
|
American Wheat Beer
|
5.5 Gallons |
1.053 |
1.017 |
4.69 |
29.98 |
4.99 °L
|
8.9K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/1/2016 9:00 PM |
Notes: |
|
Cram Ale
|
Cream Ale
|
6 Gallons |
1.055 |
1.009 |
5.99 |
22.15 |
3.12 °L
|
8.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 5/5/2016 1:20 PM |
Notes: http://www.alternativecommutepueblo.com/2009/09/2015-cream-ale.html |
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NEIPA Galaxy-Ella-Vic Secret
|
American IPA
|
5.5 Gallons |
1.059 |
1.017 |
5.79 |
32.92 |
4.58 °L
|
8.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2017 6:29 PM |
Notes: Based on Mad Fermentationist recipe. Hops obtained from special deal at yakimavalleyhops.com, Aussie 3-pack.
Using London Ale III, will experiment with British V in the future.
Split dry hops into 2 (1:1:1 ratio), first charge 2 days into fermentation and second in keg using stainless steel hop corny keg container. |
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Chinook IPA Northern Brewer
|
American IPA
|
5 Gallons |
1.05 |
1.01 |
5.36 |
43.79 |
3.02 °L
|
8.9K |
9 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 10/8/2015 3:17 PM |
Notes: Pure NB kit. No steeping grains. Dry pitched yeast with aeration. |
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LoCal IPA
|
American IPA
|
35 Gallons |
1.03 |
0.999 |
4 |
0 |
1.97 °L
|
8.9K |
4 |
|
|
Boil
Size: 37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 88 |
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: 12/27/2019 10:58 PM |
Notes: Carapils is Chit
Pilsen is Heidelberg |
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