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#05 Two Captains / Humlehelvete
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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: |
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|
Amarillo Angel IPA
|
American IPA
|
5 Gallons |
1.07 |
1.02 |
7.04 |
77.63 |
12.8 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 4/8/2012 10:49 PM |
Notes: Straight up hoppy American IPA.
label and description on my brewblog
www.jimsbrews.blogspot.com
cheers. |
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Kentucky Bourbon Barrel Ale Clone 1
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Wood-Aged Beer
|
2 Gallons |
1.084 |
1.021 |
8.28 |
20.4 |
9.34 °L
|
2.8K |
0 |
|
|
Author:
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Fab Your Own Brew
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: 4oz |
Creation
Date: 7/25/2021 2:41 PM |
| Notes: Add soaked spiral in secondary for 7-14 days. |
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2 Row Pale Malt
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American Light Lager
|
5.5 Gallons |
1.028 |
1.005 |
2.98 |
66.85 |
9.35 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
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: 9/13/2018 12:03 PM |
| Notes: |
|
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NOGTFT! - Old Bruin
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Flanders Brown Ale/Oud Bruin
|
1 Gallons |
1.064 |
1.017 |
6.17 |
34.85 |
18.68 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 10/10/2013 1:43 AM |
Notes: Yeast listed as Edme ale (no idea what that is) but was actually yeast / bacteria cultured from Jackie O's Chunga's Old Bruin...
Which didn't ferment. So added cultured dregs from an Orval bottle. |
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Junction Box Pale
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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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Honey Blonde Ale
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Blonde Ale
|
3 Gallons |
1.046 |
1.009 |
4.9 |
27.54 |
5.56 °L
|
2.8K |
1 |
|
|
Author:
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redan499
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 5:35 PM |
| Notes: Add honey 5 minutes before end of boil. |
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04: SMASH Simcoe Pale Ale
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American Pale Ale
|
5 Gallons |
1.044 |
1.01 |
4.46 |
52.73 |
3.17 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 12/29/2014 1:56 AM |
Notes: Yeast Starter: 1 cup DME, pinch of yeast nutrient, and 1000mL of water. Next time use 3/4 cup DME for lower gravity starter. When making yeast starter, I shook the White Labs vile up before pouring into starter. This caused the yeast to explode out of the tube when opened and gushed everywhere. Half of the yeast was lost and not added to the starter. Fermenting after 24 hours at 68F sitting on beach towel in closet and wrapped in towel. Airerated wort by using strainer over funnel into carboy, this caused bubbles to foam up while racking. Use Ferm cap S next time before racking.
Bottled on 1/12/15 FG 1.010 = 3.93% ABV
5-gal Big Mouth Carboy Volume
Krausen line was at kink where big mouth starts transitioning to neck. This yielded 4.3 gal @ bottling
4.3 gal filled (13) 22oz and (18) 12 oz bottles |
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OS2
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Oatmeal Stout
|
5.5 Gallons |
1.074 |
1.018 |
7.27 |
28.01 |
36.18 °L
|
2.8K |
3 |
|
|
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| 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: |
|
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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: |
|
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**Dead Pumpkin Ale
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Autumn Seasonal Beer
|
6 Gallons |
1.073 |
1.025 |
6.25 |
18.65 |
14.52 °L
|
2.8K |
7 |
|
|
|
| Boil
Size: 8.15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2018 2:50 AM |
| Notes: |
|
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Baltic Porter
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Baltic Porter
|
5 Gallons |
1.065 |
1.011 |
7.04 |
26.78 |
29.93 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 1:12 AM |
Notes: 1. Add crushed grains to 155F water
2. Add malt
3. Boil for 60 minutes and add hops per schedule
4. Cool as quickly to 55F and pitch yeast starter
5. Lower temperature to 45-48F and hold for 14 days.
6. Raise temperature to 62F for 2-3 days
7. Transfer to secondary
8. Slowly lower temperature to as cold as possible without freezing. Hold at this temperature for 60 days. |
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California Common
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California Common
|
3.25 Gallons |
1.052 |
1.016 |
4.79 |
37.35 |
10.53 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 12/24/2015 5:55 PM |
| Notes: |
|
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German Dunkelweizen
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Dunkelweizen
|
5 Gallons |
1.056 |
1.015 |
5.42 |
10 |
16.09 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.093 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2017 1:33 AM |
| Notes: |
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Peanut Butter And Jelly Ale
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Experimental Beer
|
5.5 Gallons |
1.061 |
1.014 |
6.15 |
12.36 |
10.14 °L
|
2.8K |
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: |
|
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Sour Orange Creamsicle
|
American IPA
|
4 Gallons |
1.072 |
1.024 |
6.38 |
0 |
5.59 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2018 1:18 PM |
Notes: 2 oz. Orange Zest/Peel @FO (15 min steep)
2 oz. Orange Zest/Peel @WP (20 min steep at 180*)
Dry Hop 1 (biotrans): 1 oz. Citra + 2 oz. Mandarina Bavaria
Dry Hop 2: 2 oz. Citra + 2 oz. Mandarina Bavaria + 2 oranges zested
Keg Tincture: 2 vanilla beans + 2 oranges zested
Source recipe uses pedio
Above is for 5 gallon batch
Water: 2:1 chloride:sulfate
sour with lactic acid 5 ml/gal |
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Blood Ogre
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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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CAP
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Pre-Prohibition Lager
|
5.7 Gallons |
1.054 |
1.01 |
5.7 |
38.19 |
3.3 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.43 Gallons |
Boil Time: 45 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/28/2019 3:08 PM |
| Notes: |
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Tequila Lime Gose
|
American Wheat Beer
|
5.5 Gallons |
1.05 |
1.008 |
5.59 |
16.59 |
4.09 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 9:23 PM |
Notes: Created for a customer based on this post by Morrey on Homebrew Talk: Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention.
I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer.
The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on.
During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary.
When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week.
In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days.
I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it!
Just wanted to share........:mug: |
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Goose Island Urban Wheat Ale
|
American Light Lager
|
25 Litres |
1.043 |
1.011 |
4.23 |
16.19 |
4.02 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
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: 3/3/2017 10:15 AM |
| Notes: |
|
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|
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