|
Kvitauge IPA
|
American IPA
|
28 Litres |
1.059 |
1.01 |
6.53 |
125.16 |
7.05 °L
|
761 |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 4/3/2017 5:29 PM |
| Notes: |
|
|
AB Nectaron Hazy Double IPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.076 |
1.017 |
7.69 |
66.77 |
6.17 °L
|
761 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 3.65 |
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: 10/20/2023 10:23 PM |
| Notes: |
|
|
Caramel/Sea Salt Ale
|
American Amber Ale
|
2.25 Gallons |
1.065 |
1.011 |
7.14 |
45.8 |
19.63 °L
|
761 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 2.2 oz |
Creation
Date: 3/2/2023 9:44 PM |
Notes: 1. Heat 2.75 Gallons of H2O on high (10) until 140°
2. @140° turn heat down to medium (5) until temp reaches 155°
3. @155° turn heat down to low (2) and steep grain for 20 mins (160° max)
4. Remove grain and discard
5. Remove from heat and add LME/DME stir until combined
6. Return to heat and bring to boil. Add remaining ingredients per recipe.
Candi syrup added with 15 minutes left in boil
Rim serving glass with salt. |
|
|
Simple IPA 1
|
American IPA
|
6 Gallons |
1.067 |
1.017 |
6.57 |
50.51 |
10.67 °L
|
761 |
1 |
|
|
|
| Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/15/2022 11:39 AM |
| Notes: |
|
|
Kveik IPA II
|
American IPA
|
3 Gallons |
1.061 |
1.011 |
6.46 |
50.18 |
5.56 °L
|
761 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 94 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2022 9:01 PM |
| Notes: |
|
|
Jesus Juice
|
Trappist Single
|
5.63 Gallons |
1.064 |
1.011 |
6.9 |
15.91 |
4.02 °L
|
761 |
0 |
|
|
|
| Boil
Size: 6.86 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 89 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2020 6:20 PM |
| Notes: A beautiful Belgian with a fruit tang. I've made this recipe many times and it's a favorite at my house. For the fruit addition, I use 8 lbs of Walmart frozen mixed berries. I add them in the primary fermenter after fermentation is done around 7 days after pitch. I let them ferment out for a week or 2 and then cold crash, keg and use gelatin to fine. |
|
|
Kettle Sour Base ADD YOUR OWN DAMN FRUIT
|
Mixed-Fermentation Sour Beer
|
5 Gallons |
1.065 |
1.015 |
6.55 |
8.82 |
4.53 °L
|
761 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 45 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/10/2019 6:39 PM |
| Notes: Honestly the first beer iv made that I felt could be a staple at a brewery. I got my PH down to 5 before throwing in some Goobelly juice. Id get it a bit lower to be honest I just didn't have the means to. I let the Goobelly do its thing at 90 degrees.I didn't measure the ending PH just went by taste. I then boiled to kill off bugs and added some hops. I split the batch and re-fermented half on 2 lbs of passion fruit puree/ 2 lbs of white peach puree. The other half was re fermented on 4 lbs of raspberry puree. You can cut the maltodextrine I wanted to see how it compared to Lactose as I have two regulars who are intolerant(the maltodextrine was fine.) As for water chemistry, do you. I built it high chloride. |
|
|
Pineapple Kush Clone
|
American Pale Ale
|
5.3 Gallons |
1.067 |
1.011 |
7.37 |
36.09 |
4.7 °L
|
761 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 4/13/2019 5:16 PM |
| Notes: |
|
|
Coffee Stout
|
American Stout
|
12 Gallons |
1.076 |
1.019 |
7.49 |
34.92 |
41.87 °L
|
761 |
1 |
|
|
|
| Boil
Size: 10.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 80 |
Mash Thickness: 1.3 |
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: 11/1/2017 1:38 AM |
| Notes: |
|
|
Juicy Wizard IPA
|
American IPA
|
3 Gallons |
1.068 |
1.017 |
6.72 |
42.08 |
8.5 °L
|
761 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2017 10:36 PM |
| Notes: |
|
|
SMaSH
|
American IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.53 |
66.96 |
3.6 °L
|
761 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1.4 |
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: 3/4/2015 4:36 AM |
| Notes: |
|
|
Trippel
|
Belgian Golden Strong Ale
|
3.25 Gallons |
1.067 |
1.01 |
7.46 |
42.12 |
3.96 °L
|
761 |
1 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2017 6:10 PM |
Notes: 4.5 gallons distilled
0.15 gallons tap water
2 vials yeast in 1.0 liter starter @ 1.038 for 24 hours
Morning Of:
-Yeast - 7.44 grams
-Dextrose - 3.72 grams
Afternoon:
--Yeast = 2.0 grams
--Dextrose = 1.0 grams
Yellow Balanced Water Profile
Gypsum - 1.5 grams
CaCl2 - 1.4 grams
Epsom Salt - 1.15 grams
Canning Salt - 0.25 grams
Lactic Acid = 2.5 mL
Mash Additions:
-SMB - 1.02 grams
-Brewtan B - 0.70 grams
-Cinnamon Verum - 0.83 grams
Boil Additions:
-@ 16 minutes Brewtan B - 0.85 grams
-@ 15 minutes Irish Moss - 1.63 grams
-@ 10 minutes Wyeast Nutrient - 1.43 grams
Estimated Mash Ph = 5.31
Actual Mash Ph =
Post Mash Volume (no squeeze) =
Post Mash Gravity =
Post Boil Volume =
Post Boil Gravity =
Volume in Kettle =
Volume into Fermenter =
1. Add 2nd dose of yeast/dextrose
2a. Hydrate Irish Moss
2b. Start burner
3. Get to strike temp (154 deg)
4. Add SMB
5. Add Salts and Acid
6. Add Brewtan B and Cinnamon
7. SMB should mop up residual O2 in 5 minutes.
8. Mash in slowly
|
|
|
Whittier
|
Witbier
|
10 Gallons |
1.068 |
1.018 |
6.62 |
0 |
6.99 °L
|
761 |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2017 7:37 PM |
| Notes: |
|
|
Dark Saison Experiment
|
Saison
|
5.5 Gallons |
1.061 |
1.009 |
6.83 |
0 |
27.31 °L
|
761 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 11/1/2016 6:41 AM |
| Notes: |
|
|
Haddland Småbryggarlag BLONDIPA No 35
|
American IPA
|
110 Litres |
1.063 |
1.011 |
6.86 |
56.74 |
7.47 °L
|
761 |
0 |
|
|
|
| Boil
Size: 135 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2016 10:20 AM |
Notes: 70 g US 05 hydrated in wort.
Water: soft |
|
|
Dalesaster Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.069 |
1.017 |
6.75 |
95.67 |
13 °L
|
761 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/28/2015 6:51 PM |
| Notes: |
|
|
Simarillo
|
American IPA
|
13 Gallons |
1.068 |
1.019 |
6.47 |
73.27 |
5.76 °L
|
761 |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2015 11:06 PM |
| Notes: |
|
|
Bjørn Imperial Kydland IPA
|
Imperial IPA
|
22.7 Litres |
1.071 |
1.017 |
7.13 |
85.41 |
13.25 °L
|
761 |
0 |
|
|
|
| Boil
Size: 32.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2015 5:17 PM |
| Notes: |
|
|
B&W's Dubbel Trubbel (bigger Batch)
|
Belgian Dubbel
|
42 Litres |
1.067 |
1.013 |
7.04 |
20.38 |
28.9 °L
|
761 |
1 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 70 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2015 2:28 PM |
| Notes: 2nd generation of Monastery (Trappist) yeast. 500ml of significant growth pitched in Fermenator |
|
|
Samhain Orange 1
|
Irish Red Ale
|
5.5 Gallons |
1.066 |
1.014 |
6.91 |
17.42 |
16.83 °L
|
761 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: 1 |
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: 8/13/2015 2:27 AM |
Notes: Custom brew for Chalice Hart Samhain 2015.
2 brewers working together to build a drinkable homebrew.
Thinking in the lower end of alcohol content for now.
This is my first guess at something yummy. |
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