|
Italian Grape Ale
|
Fruit Beer
|
23 Litres |
1.077 |
1.019 |
7.6 |
64.82 |
14.17 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 4/18/2019 2:32 PM |
| Notes: |
|
|
Northern Cascade IPA
|
American IPA
|
2.8 Gallons |
1.08 |
1.022 |
7.57 |
69.7 |
12.82 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 65 |
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: 10/18/2012 8:05 PM |
| Notes: |
|
|
BJCP Championship IPA !!!! Grain 2nd Version
|
American IPA
|
11 Gallons |
1.062 |
1.017 |
5.88 |
126.91 |
10.85 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 0.9 |
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: 7/10/2014 2:36 AM |
| Notes: 168 - 170 Sparge temp |
|
|
Belgian Session Ale
|
Belgian Specialty Ale
|
3 Gallons |
1.041 |
1.01 |
4.01 |
19.19 |
4.98 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2015 12:59 AM |
| Notes: |
|
|
Stout St. James Gate
|
Dry Stout
|
5 Gallons |
1.051 |
1.014 |
4.93 |
40.02 |
40 °L
|
2.8K |
2 |
|
|
Author:
|
|
MJ
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar (Bottle) |
Priming Amount: 3/4 cup |
Creation
Date: 11/25/2012 1:32 AM |
Notes: Strong and full of body similar to Guinness
Actual Ingredients:
6.6 Lbs MountMellick Malt Extract or use British Light Malt Extract
14oz (Thomas Fawcett) Roasted Barley
4oz Medium British Crystal Malt
2oz Black Barley
2oz of Bullion or Northern Brewer
Wyeast 1084 Irish Ale or British 1098 |
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|
Fruit Lassi Gose
|
Berliner Weisse
|
10 Litres |
1.061 |
1.015 |
6.08 |
31.11 |
4.24 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 120 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 2:06 PM |
Notes:
UK BARLEYWINE #2 NOTES
Water Modifications
CaSO4 - 10g
MgSO4 - 2g
Lactic acid - 4ml
Water requirements (no sparge)
- Water required = Target pre-boil vol. + (1.25* grain weight)
= 28 + (1.25 * 10.72)
= 28 + (13.4)
= 41.4L strike water
Strike water temp = 74-75 degC
Hops adjusted for No-chill:
- 60min addition in @ 40 min
- Flame Out in @ dry hop 5 days from end of fermentation (probably 3 weeks of primary at least).
Brew Day readings:
Pre-boil SG = 1.080
OG = 1.103 |
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|
Kiwi Pale Ale
|
American Pale Ale
|
21 Litres |
1.07 |
1.017 |
7 |
55.34 |
5.97 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 11:20 PM |
| Notes: |
|
|
Lightly Smoked Dunkelweizen V1.2
|
Specialty Smoked Beer
|
5 Gallons |
1.069 |
1.016 |
6.94 |
16.22 |
7.24 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2015 6:21 PM |
| Notes: 3rd Place, Category 22 (2008 guidelines) Byggvir's Beer Cup, 2015 |
|
|
Whitbread 's London Porter (1850)
|
London Brown Ale
|
23 Litres |
1.07 |
1.015 |
7.23 |
82.59 |
34.98 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 3.5 |
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: 10/13/2017 8:28 AM |
Notes: Whitbread 's London Porter (1850)
One of Durden Park's all time favourites
O.G. 60
For 1 gallon (4.5lt):
2.25 lbs (1020g) Pale Malt
7 oz (200g) Brown Malt
2.5 oz (70g) Black Malt
1.0 oz (28g) Fuggles or
Goldings Hops
Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes.
Sparge with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume.
Boil with hops for 90 minutes.
Cool and ferment with a good quality ale yeast.
Mature 4 months. |
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|
Neck Oil (Beavertown Clone)
|
American Pale Ale
|
25 Litres |
1.04 |
1.01 |
4.03 |
35.56 |
2.79 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 30.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 81 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 163.2 g |
Creation
Date: 2/16/2021 10:28 AM |
Notes: Note: Water profile is based on Effingham, Surrey water so "Other Ingredients" are based on average samples of that water only.
The Water profile is really important for this beer to shine.
Use the brewing water calculator to counter the alkalinity in your water to achieve a mash pH of around 5.4 to 5.5
Sparge water is acidified to pH of 5.5
Target a 1:3 chloride to sulphate ratio.
Made right, you will not be disappointed with this brew!
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|
Jack Black
|
Imperial Stout
|
27 Litres |
1.099 |
1.016 |
11.91 |
73.5 |
50 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 34.7 Litres |
Boil Time: 120 |
Boil Gravity: 1.077 |
Efficiency: 60 |
Mash Thickness: 3.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Muntons Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 3/11/2016 6:25 PM |
Notes: (Updated after first attempt which ended in extended usage of malt extract to get up to an acceptable OG.)
- No sparge, just drip off for 20 minutes
- Oak chips soaked in Bourbon for 11 days
- 6 packags of yeast sprinkled directly onto wort
- Primary fermentation: 12 days at ca 20*C
- Then added oak chips incl. bourbon marinade
- Secondary fermentation: 9 days at ca 20*C |
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|
Blonde Ale - Test 2018
|
Blonde Ale
|
1 Gallons |
12.857 |
2.767 |
5.4 |
27.96 |
6 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 7.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2018 2:33 PM |
| Notes: |
|
|
Lay It Down Klown Double IPA
|
American Barleywine
|
5 Gallons |
1.086 |
1.016 |
9.25 |
84.56 |
15.8 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 1/4/2015 10:32 PM |
| Notes: |
|
|
Mesquite Bean Beer
|
Alternative Grain Beer
|
5 Gallons |
1.044 |
1.007 |
4.96 |
27.01 |
7.62 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 5/1/2018 7:58 AM |
| Notes: |
|
|
Froot Loop
|
American Pale Ale
|
2 Gallons |
1.08 |
1.011 |
9.06 |
72.65 |
7 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2019 10:09 PM |
| Notes: |
|
|
Estrella Galicia
|
Munich Helles
|
15 Litres |
1.031 |
1.005 |
3.4 |
9.55 |
3.19 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 10/11/2023 11:17 AM |
| Notes: |
|
|
Blood Ogre
|
Russian Imperial Stout
|
5 Gallons |
1.166 |
1.025 |
18.52 |
48 |
50 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.119 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 78 ° F |
Priming Method: Maple Syrup |
Priming Amount: .30 |
Creation
Date: 6/30/2015 5:29 AM |
Notes: Soak french oak spirals in bourbon for at least 2 weeks in buffalo trace bourbon, allowing the bourbon to completely submerge the spirals so that they fully soak up the bourbon.
When adding the Star Anise to the boil (10 left), crush the star into small pcs and leave in during the cool down this way it stays during the fermentation process. taste when racking to secondary, add 0.5 oz more (if needed)
pitch one vile of the WLP099 Super high Gravity Yeast starter in the Primary for 10 days. Once fermented, add in another 0.45 lb of Maple Syrup and 1oz Turbinado sugar and pitch another vile of WLP099 Super high Gravity Yeast starter to for another 10 days adding bourbon, vanilla, cacao and French oak spirals.
Rack into secondary keeping the oak spirals for 14 days before bottling, priming with maple syrup. |
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|
Baklava Brown
|
American Brown Ale
|
5 Gallons |
1.058 |
1.01 |
6.19 |
31.18 |
22.03 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 7/11/2013 3:17 PM |
| Notes: Add the flameout additions later than usual...like while it's cooling...down to maybe around 100* |
|
|
OS2
|
Oatmeal Stout
|
5.5 Gallons |
1.074 |
1.018 |
7.27 |
28.01 |
36.18 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
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: 1/4/2014 2:55 AM |
| Notes: |
|
|
DESCHUTES BLACK BUTTE PORTER CLONE
|
Brown Porter
|
6 Gallons |
1.048 |
1.009 |
5.13 |
26.48 |
23.63 °L
|
2.8K |
1 |
|
|
Author:
|
|
JOHN SNOW
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2016 8:07 PM |
| Notes: EXTRACT METHOD - SUB PALE MALT WITH 7 LBS LIGHT MALT EXTRACT |
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