|
Oatmeal Rye Stout
|
Oatmeal Stout
|
3 Gallons |
1.052 |
1.012 |
5.22 |
37.52 |
36.39 °L
|
2.7K |
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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Double Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.153 |
1.029 |
16.31 |
91.59 |
50 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 70 |
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: 12/30/2015 5:28 PM |
| Notes: |
|
|
Amber Alert U.S. Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.053 |
1.014 |
5.13 |
28.42 |
16.85 °L
|
2.7K |
1 |
|
|
|
| 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: 4/7/2012 4:53 PM |
| Notes: |
|
|
Whitbread 's London Porter (1850)
|
London Brown Ale
|
23 Litres |
1.07 |
1.015 |
7.23 |
82.59 |
34.98 °L
|
2.7K |
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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Peanut Butter And Jelly Ale
|
Experimental Beer
|
5.5 Gallons |
1.061 |
1.014 |
6.15 |
12.36 |
10.14 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2018 2:23 AM |
| Notes: |
|
|
' #1 A Red Head Wheat
|
American Wheat or Rye Beer
|
5.25 Gallons |
1.045 |
1.006 |
5.02 |
20.42 |
5.87 °L
|
2.7K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 3/17/2015 6:54 PM |
| Notes: Use 2 grapefruits for there peel. I also used a bit more l60 for color. .5lb |
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|
Coconoats Clone (Pina Colada Pale)
|
American Pale Ale
|
3 Gallons |
1.073 |
1.017 |
7.33 |
27.92 |
11.41 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2015 1:32 PM |
Notes: This is a work-in-progress Burn'em Coconoats clone.
Burn'em is using Maris Otter, Toasted Oats, Victory, and Honey Malt, from what I gather.
Hops profile is a total shot in the dark with what I have on-hand. Yeast is also a guess. |
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|
#05 Two Captains / Humlehelvete
|
American IPA
|
60 Litres |
1.073 |
1.014 |
7.76 |
225.54 |
11.45 °L
|
2.7K |
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: |
|
|
You're Not The Boss Of Me
|
English IPA
|
4.5 Litres |
1.058 |
1.016 |
5.53 |
44.02 |
6.02 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 10/17/2013 3:20 PM |
| Notes: |
|
|
Columbus IPA
|
American IPA
|
5 Gallons |
1.066 |
1.017 |
6.37 |
112.96 |
8.78 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2015 9:49 PM |
| Notes: |
|
|
Hummel's Cranberry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.068 |
1.022 |
6.06 |
17.25 |
6.78 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz. |
Creation
Date: 2/23/2013 11:21 PM |
| Notes: |
|
|
Storm Hurricane IPA Clone
|
American IPA
|
5 Gallons |
1.07 |
1.022 |
6.34 |
69.36 |
6.21 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/18/2012 3:17 AM |
| Notes: |
|
|
41 - Brown Pilsner
|
British Strong Ale
|
22 Litres |
1.057 |
1.01 |
6.18 |
24.75 |
15.56 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2015 9:08 AM |
| Notes: |
|
|
Lakefront Red Ale
|
Irish Red Ale
|
11 Gallons |
1.064 |
1.018 |
6.02 |
43.59 |
12.59 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2013 6:39 PM |
| Notes: |
|
|
Spiced Noel Cider
|
Fruit Cider
|
1 Gallons |
1.078 |
1.006 |
9.43 |
0 |
6 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 9/19/2011 9:39 PM |
| Notes: |
|
|
Odins Mjød
|
Dry Mead
|
22 Litres |
1.096 |
1.005 |
11.92 |
0 |
4.22 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 3:27 PM |
| Notes: |
|
|
Orange Pale Ale - Sorghum
|
American Pale Ale
|
5 Gallons |
1.072 |
1.021 |
6.65 |
35.5 |
2.56 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2015 6:39 PM |
| Notes: Used Cascade Beer Company's Orange Coriander syrup at flameout not Belgian Candi syrup but it not listed in the drop down, the numbers came out the same. |
|
|
Astraea Light
|
Light American Lager
|
5 Gallons |
1.042 |
1.011 |
4.18 |
17.72 |
3.27 °L
|
2.7K |
4 |
|
|
|
| Boil
Size: 6.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 63 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 6/28/2015 5:19 AM |
Notes: This is basically Bud Light /Miller Lite/ Coors Lite etc. All of your redneck friends will love this stuff. If you can't find the yeast just use an American Lager strain.
Lager in the Keg for a week w/ Gelatin before priming to drop the yeast haze
(Revision 2) |
|
|
Duck Lord III
|
Imperial Stout
|
22 Litres |
1.181 |
1.047 |
17.57 |
78.46 |
50 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 240 |
Boil Gravity: 1.105 |
Efficiency: 70 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2017 8:51 AM |
Notes: On brew day...
Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.
Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.
Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L
Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).
Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.
age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary
1. Intelligentsia black cat (pre-2014 Dark Lord)
or
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)
age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling
When kegging, shoot for 2-2.25 volumes CO2
Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees
Once carbonated condition at cellar temperature for several months |
|
|
Don't Cask, Don't Tell
|
Strong Bitter
|
5.5 Gallons |
1.051 |
1.012 |
5.12 |
34.72 |
8.12 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 0.7 oz |
Creation
Date: 3/26/2017 7:57 AM |
Notes: Inspired from: http://www.beersmith.com/Recipes2/recipe_177.htm
Beer to be racked into separate 1 gallon cubes for serving as real ale. |
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