|
Junction Box Pale
|
American Pale Ale
|
8 Gallons |
1.054 |
1.015 |
5.13 |
45.21 |
4.93 °L
|
2.8K |
5 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/6/2019 2:57 AM |
| Notes: Double gold medal winning recipe in the Oregon Brew Crew Fall Classic 2019 in Portland, Oregon. This tasty beer won gold in both American Pale Ale & Specialty IPA—Session IPA with a score of 42/50. |
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|
Imperial IPA I
|
Imperial IPA
|
5 Gallons |
1.09 |
1.021 |
9 |
104.03 |
13.15 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.149 |
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: 2/8/2014 6:15 PM |
| Notes: |
|
|
Total Domination IPA Clone (fail)
|
American IPA
|
5.5 Gallons |
1.065 |
1.02 |
5.92 |
61.97 |
6.34 °L
|
2.8K |
1 |
|
|
Author:
|
|
LarryBrewer
|
|
| 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: Dextrose |
Priming Amount: 3oz |
Creation
Date: 1/22/2012 1:04 AM |
Notes: Not a very close match. Next time I will try the following:
Add some Cara-pils dextrine.
Reduce the Munich a bit.
90 minute boil
First hop addition at 75
Summit/Amarillo @75
Crystal/Amarillo the rest of the way (45, 25, and 0)
No Cascade, and make sure to get Cyrstal.
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|
|
S'morter
|
Sweet Stout
|
2.5 Gallons |
1.065 |
1.018 |
6.1 |
31.57 |
38.69 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 4 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: 10/30/2012 3:11 PM |
| Notes: |
|
|
SchuBrew BBQ Project
|
Wood-Aged Beer
|
10 Gallons |
1.119 |
1.027 |
12.08 |
25.29 |
30.7 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 12/2/2014 8:56 PM |
Notes: add 2 oz bourbon soaked oak chips after primary fermentation let age until bourbon flavor is desired..add more if needed
then add tart cherries...age until desired flavor is reached.
I primed with brown sugar for bottling
3rd time filed in a freshly dumped Bourbon Barrel from Dark Horse. Sat in barrel for 3 months light pellicle formed. Funky and boozy. Transfer to a bucket with 2lbs of Tart Cherry puree for a week then kegged. |
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Steve's Rye Amber Ale
|
American Amber Ale
|
6 Gallons |
1.05 |
1.011 |
5.12 |
32.97 |
13.31 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.75 |
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: 3/1/2015 12:59 AM |
Notes: A rye amber ale for Steve at Barismo.
Several new techniques are being attempted with this one, even though it's not really for us. First off, we milled the rye separately and are allowing it to kind of "pre-convert" for 15 minutes, then adding the rest of the grain. and striking in as normal with a traditional protein rest schedule. The second thing we're trying is a whirlpool hop stage at flame-out.
3/1/15: Brewed this today. Went off pretty well, no real major hangups despite introducing a couple new techniques. No idea if either is going to have an appreciable influence on the finished beer, but we'll have to see. Hit our OG spot-on and it seems like it's going to ferment perfectly well. More updates soon.
3/8/15: Thiefed sample for gravity reading and tasting. Nailed the FG - 1.012, attenuation only 1pt better than anticipated. Final abv should be 4.99%. Pre-conditioning tasting notes:
Subtle, quaffable. Solid stylepiece highlighting balance almost to a flaw; mild malt breadiness, just enough hops, could use a bit more. I think our cascade being lower AA than anticipated cost us a few ibus. Drinks like a commercial amber without the nasty adjunct taste of stale corn. Would crush this on a summer's day. Going to carb heavy to add mouthfeel and hopefully make the beer more interesting.
3-22-15: Bottled into 12oz bottles. Added .75 cups corn sugar to prime. Pipetted 2mL of yeast into each bottle. Yielded exactly 48 bottles, and one bomber which will be ours. |
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|
#05 Two Captains / Humlehelvete
|
American IPA
|
60 Litres |
1.073 |
1.014 |
7.76 |
225.54 |
11.45 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2015 9:38 PM |
| Notes: |
|
|
Ridin' The Pine Pineapple IPA 1.5
|
Double IPA
|
1.5 Gallons |
1.069 |
1.019 |
6.56 |
153.56 |
6.39 °L
|
2.8K |
1 |
|
|
Author:
|
|
Professor Zymie
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2017 1:04 AM |
Notes: BRY-97 is recommend for dry yeast
|
|
|
Citra Iguana
|
Specialty IPA: New England IPA
|
12.5 Gallons |
1.064 |
1.016 |
6.22 |
21.43 |
4.53 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 14.49 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 1.3 |
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: 2/3/2015 8:45 PM |
Notes: Grain Bill oats- just use old fashioned Quaker oats
Mash Temp- Its better to mash on the higher side and try to get a "sweeter" or less ferment-able beer usually 154-158.
Mash pH of 5.0-5.4. Correct acidity with lactic acid 88%. Measure after mash in.
Water profile- Maintain a 1:1 chloride to sulfate ratio at a level of 150 ppm. These are the only two water variables that should be monitored.
Conical Fermentation, conditioning and packaging process
1. Ferment for 5-10 days before adding any dry hop. The first 24 hours of active fermentation are the most critical in terms of proper temperature control (66-68°F). Once fermentation starts to slow, let the fermenters free-rise to 70-72°F. This ensures fermentation fully completes and scrubs out any unwanted off-flavors.
2. At day 7-8 after yeast pitch, Soft crash fermenter down to 55-60°F to allow the yeast to settle into the cone of the conical. Using dump valve, slowly remove yeast over 2 day period.
3. Cap/seal fermenter at soft crash temp, add dry hop. Purge and pressurize to 7-10 PSI and let sit for 2-3 days.
4. Cold crash to 35°F, under pressure for 2 days. Remove dry hop from dump valve over 2 day period.
5. Packaging- Do not let beer interact with oxygen. This will result in oxidation and a ruined product. Perform a closed transfer to a keg that is scrubbed of oxygen/air. You can do this by filling a keg with starsan and push it out with CO2. This will leave you with a keg full of CO2. |
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|
Hezel Saison
|
Saison
|
5.5 Gallons |
1.062 |
1.012 |
6.51 |
22.98 |
6.52 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2015 9:40 PM |
| Notes: |
|
|
Autumn #03 - FH Harvest Moon
|
Bière de Garde
|
5.25 Gallons |
1.07 |
1.019 |
6.64 |
30.76 |
18.93 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 10/11/2015 10:41 PM |
Notes: OC Fair 2016 - Honorable Mention - rated 39 (category 24c)
brew day - 10/24/2015
yeast starter - no
Mash Efficiency
Vie - 36 x 9 / 5.5 = 59
Rye - 29 x 3 / 5.5 = 16
MW - 39 x 0.25 / 5.5 = 2
SB - 30 x 0.25 / 5.5 = 1
Total - 78
PPG = 58*5.5 / 12.5 = 25.5 (target 30ppg)
Efficiency = 58 / 78 = 75% |
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|
Sly Red Rye IPA
|
Specialty IPA: Red IPA
|
21.5 Litres |
1.057 |
1.01 |
6.16 |
71.98 |
16.77 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 62 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/31/2019 7:11 AM |
| Notes: This was a Grandfather kit. Kit price A$57.90. Priced up individually it is a fair bit more expensive!! |
|
|
Oatmeal Rye Stout
|
Oatmeal Stout
|
3 Gallons |
1.052 |
1.012 |
5.22 |
37.52 |
36.39 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2013 5:13 PM |
Notes: Pre-boil gravity 10.25 brix.
Post boil gravity
Hot break at beginning of boil largely skimmed off.
Brew day Wednesday October 2. Target OG of 1.047, actual was 1.052 (68% vs 63% efficiency).
Pitch 1/2 packet Nottingham rehydrated for 20 minutes in 4 oz cooled boiled water (partial tap) on Wed. October 9. Fridge set at 60F, ferment at 67-68 according to Carboy strip. Raise by 2 degrees Friday October 11 2013.
Transfer from primary to keg with 1.25 oz. Corn sugar on Saturday October 19 2013.
This beer turned out very nice and I'm still enjoying in mid December. One to make again for sure, perhaps with the WLP007 Dry English Ale yeast to compare. |
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|
Valhalla Red IPA
|
Imperial IPA
|
5.5 Gallons |
1.072 |
1.013 |
7.81 |
82.52 |
12.77 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.44 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 1/17/2014 11:24 PM |
| Notes: Need to get better attenuation; something around 78%, in order to get the FG down to something around 1.015 and the abv right. |
|
|
English Mild Sep Fix 2017
|
Mild
|
7 Gallons |
1.05 |
1.013 |
4.95 |
12.65 |
7.59 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 94 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2015 12:17 AM |
Notes: Aust brew came out too dark - this is too mix
in |
|
|
Hefty Stout
|
Russian Imperial Stout
|
1 Gallons |
1.085 |
1.016 |
9.04 |
84.67 |
40 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 6:50 AM |
Notes: Cost using ingredients from The Cellar Homebrew Shop:
Grain - $5.66
Hops - $3
Yeast - $4
Total - $12.66
$12.66 / gallon
~$1.60 / pint
Depending on how well rehydration works and how many viable yeast cells, up to an entire packet might be required -- go ahead and pitch it all after rehydrating in ~4oz boiled and cooled water |
|
|
100 IBU IPA
|
American IPA
|
20.8 Litres |
1.058 |
1.01 |
6.29 |
99.33 |
9.04 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 79 |
Mash Thickness: 2.9 |
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: 10/13/2015 12:19 AM |
| Notes: |
|
|
Piwo Grodziskie
|
Piwo Grodziskie
|
15 Gallons |
8.516 |
2.2 |
3.32 |
31.75 |
2.75 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 120 |
Boil Gravity: 7.1 |
Efficiency: 75 |
Mash Thickness: 4.75 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: Force Card |
Priming Amount: N/A |
Creation
Date: 11/1/2017 7:15 PM |
Notes: Target Final Boil Volume: 15 gallons
Evaporation Rate: 1.5 gallons per hour
Boil Time: 120 minutes
Runoff Volume Needed: 18.625 gallons 15 gallons (final boil
volume) ÷ 0.96 (cooling) + 3 gallons (boil evaporation)
Grain Amount: 18.33 pounds
Grain Absorbtion: 2.29 gallons
Total Water Needed: 21.75 gallons 18.625 gallons (runoff) + 2.29 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed: 21.75 gallons based on 4.75 quarts per pound of grain
Sparge Water Needed: 0 gallons 21.75 gallons (total water) – 0
gallons (mash water) |
|
|
100% Brett NeiPA
|
Brett Beer
|
50 Litres |
1.061 |
1.01 |
6.78 |
49.99 |
5.1 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2018 6:42 AM |
Notes: aim of 1497 billion cells
Ferment @ 26-29c
Step 1
1L 1.036 DME wort.
Full spinn on the stirplate for 5 days, cool for 2days.
Decant in to an lab bottle.
Some cells are still in suspension.
Step 2
3L 1.036 DME wort.
Pitch the slurry (0.5L) in to 5L Erlenmeyer flask with 3L wort. Slow on stirplate for 7 days. cool for 3 days and decant.
Step 3
pitch the slurry in a clean 5L Erlenmeyer flask,
top of with 1.04 wort to 4.5L
Slow on stirplate for 3 days, off. and then put a bung with airlock for 7-14 days.
Ferment hot 26-29c
Wait and now we got 1400 billion cells <3
|
|
|
Sour Cherry Belgian Blonde Ale
|
Belgian Blond Ale
|
3.5 Gallons |
1.065 |
1.011 |
7.16 |
27.09 |
3.88 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2018 12:32 PM |
Notes: Sour cherries were frozen, then thawed and pitted, and then frozen and thawed again before adding to the secondary. Added 1/8 tsp liquid pectic enzyme (several years old, so maybe no good) at the time to help clear haze. Lots of secondary fermentation from the cherries and juice. Also added 1 tsp gelatin (softened in 1/4 c cold water) finings. Still some haze before bottling, so added 1/4 tsp powdered pectic enzyme. Bottled with 2.6 oz. corn sugar.
Final gravity 1.003! ABV 8.3% |
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