Dogfish Head 60 Min IPA
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American IPA
|
5.25 Gallons |
1.059 |
1.014 |
5.9 |
57.26 |
7.61 °L
|
2.4K |
1 |
|
Author:
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sreal
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|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.124 |
Efficiency: 25 |
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: 11/6/2013 2:04 PM |
Notes: |
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Rogue Mocha Porter Clone
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Robust Porter
|
19 Litres |
1.072 |
1.018 |
7.11 |
44.69 |
40 °L
|
2.4K |
0 |
|
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Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 1/26/2015 11:20 AM |
Notes: Step by Step
Mash in at 152 °F (67 °C). Hold at 152 °F (67 °C) for 60 minutes. If possible heat mash to 168 °F (76 °C) and hold for 10 minutes for mash out. Sparge with 168 °F (76 °C) water and collect 7.5 gallons (28 L) of wort or collect runoff until Plato drops to 2.0 (1.008 SG) and add water to the 7.5-gallon (28-L) mark. Boil for 60 minutes, adding hops as indicated. Cool to 65–68 °F (18–20 °C) and pitch yeast. Ferment at 65–68 °F (18–20 °C) for 1 week. Transfer to secondary fermenter for 2 weeks. Crash cool at 36 °F (2.2 °C) for 1 to 2 weeks then keg or bottle. Carbonate to 2.3 to 2.5 volumes.
http://byo.com/hops/item/2942-jolly-roger-double-mocha-porter |
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Appetite (Imperial Smoked Maple Coffee Oatmeal Stout)
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Russian Imperial Stout
|
5 Gallons |
1.094 |
1.02 |
10.64 |
71.33 |
48.92 °L
|
2.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 2.25 |
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: 6/20/2015 2:34 PM |
Notes: 10% CHERRYWOOD SMOKED MALT
10% ROLLED OATS
1 LITER BARISMO COLDBREW COFFEE CONCENTRATE
4 OUNCES GRADE "A" VERMONT MAPLE SYRUP
100% IMPERIAL BREAKFAST STOUT
----------
A true, new-school "maximalist" stout with a no-holds-barred approach to flavoring. This is designed as an imperial breakfast stout that pulls no punches and pushes the current envelope of complexity for us and our current homebrew project. Very excited to see it come to fruition.
10/24/15: Finally getting around to brewing this bad boy. Updates to come.
Brew day went fine but we did need to add DME to get to our target gravity. The new system seems worse at getting high-gravity wort, but it's also easier to use so we're basically just fixing these little gravity errors as they happen. Not a huge deal. Should come out quite good, to be honest. We'll update here on the maple syrup and coffee additions, for sure.
Going in to this one, we had the idea of creating a one-gallon parti-gyle batch of "Cinnamon Rauch Brunch" (our horrible pun game is very strong and we want you to know this) with added Cinnamon Toast Crunch® cereal and cinnamon sticks. Using the weaker runnings after collecting a decent amount for the main batch, we boiled down to get about a gallon of wort which will probably produce a beer in the 4.5-5% realm. The hop additions for this were different, also, since it was boiled and prepared separately despite using the same malt bill. 0.5 oz of whole-leaf Amarillo was added at 60 minutes and 0.35 oz of East Kent Goldings at 5 minutes to the end of the boil. The cinnamon sticks (about 0.6 oz/2 whole sticks) were added at 10 minutes to the end of the boil. Needless to say, we're very pumped about both of these. Having drinkable yet intensely-flavored stouts on hand is going to be a huge must for the upcoming New England winter, especially since it's supposed to be brutal. Until next time... -A
11/7/15: Just added ~900 mL of pasteurized, cold-brewed coffee concentrate to a sanitized fermenter and racked Appetite on top of it. Smells amazing. We performed a "taste test" to determine what ratio of coffee to beer to use, and this seemed satisfactory.
11/14/15: Currently measuring syrup to bottle carbonate this bad boy. Looks like we have about 4 ounces of grade A syrup mixed with ~8 ounces of water to make a 1:2 solution.
11/21/15: This rules. Just straight up awesome. Great balance of all of the flavors, and it really comes into its own the closer it gets to room temp. Need to track its progress as it will likely take a couple more weeks to fully carbonate, but it's on its way to becoming an incredible beer of its own. Really happy with it so far!
12/19/15: I just opened a bottle at 5 weeks, and this is, bar none, the best beer we've ever made. There's just no contest. Here's what I wrote on Facebook about this goddamn awesome drink:
"Deep, intense and layered with strong roasty flavors from both the coffee and melange of dark malts used, it also presents with dark fruit, subtle campfire smoke and woodsy maple from the syrup used to bottle-condition it. Oats help make the mouthfeel creamy and smooth, belying its hefty 10.1% ABV"
We're having a sorta "release party"-ish event for it in mid-January and making people brunch to pair it with. I'll be opening a bunch of shit from my cellar as well as fresh stouts deemed worthy of pairing alongside this decadent masterpiece. Yeah, I said it. This is our masterwork. WHAT.
-A
BTW THE BRUNCH WENT REAL WELL AND EVERYONE WAS IMPRESSED BY OUR AWESOME BEER.
MASH SCHEDULE:
-Strike-in at 145 F and hold for 30 minutes (beta-sacch rest)
-Raise to 155 F and hold for 60 minutes (alpha-sacch)
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Squidy
|
Foreign Extra Stout
|
6 Gallons |
1.069 |
1.013 |
7.37 |
46.42 |
40 °L
|
2.4K |
0 |
|
Author:
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Imperial Brewing Co
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|
Boil
Size: 7.5 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: 2/7/2012 3:54 PM |
Notes: |
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SMASH - Huell Melon
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American IPA
|
20 Litres |
1.06 |
1.015 |
5.92 |
42.84 |
5 °L
|
2.4K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2018 9:38 PM |
Notes: |
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NHC Gold Medal Oktoberfest 09
|
Oktoberfest/Märzen
|
6 Gallons |
1.055 |
1.014 |
5.5 |
29.3 |
12 °L
|
2.4K |
0 |
|
|
Boil
Size: 3.48707 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: 4/1/2011 8:53 PM |
Notes: |
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Gruit Saison
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Saison
|
2.5 Gallons |
1.056 |
1.017 |
5.12 |
0 |
5.1 °L
|
2.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 15 |
Boil Gravity: 1.046 |
Efficiency: 80 |
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: 7/18/2015 4:34 PM |
Notes: Locally foraged herbs. Tap water. No chill. All herbs go in at flame-out. |
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David Heath's ESB
|
Strong Bitter
|
7.5 Gallons |
1.053 |
1.013 |
5.31 |
41.7 |
15.02 °L
|
2.4K |
0 |
|
|
Boil
Size: 8.82 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: turbinado |
Priming Amount: 0.6 oz |
Creation
Date: 4/17/2021 2:59 PM |
Notes: Taken from David Heath's YouTube Channel https://www.youtube.com/watch?v=psfYrLCg6kE
* The golden syrup definitely adds a butterscotch/caramel flavor.
Stir syrup into hot water before adding to BK at 10 minutes
Yeast Options:
- WYeast 1968 London ESB
- White Labs WLP013 London Ale
- Fermentis S04
- Lallemand London ESB
- Imperial Yeast A09 Pub (on BF meeting Josh said he heard this is what Fullers uses)
Water: Target sulfate:Chloride ratio of 2:1
Note from April 2021 session suggests a 3:1 ratio for more hop bitterness.
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Amundsen Ink & Dagger Clone
|
American IPA
|
25 Litres |
1.063 |
1.012 |
6.66 |
53.32 |
3.5 °L
|
2.4K |
1 |
|
|
Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2017 3:50 PM |
Notes: |
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Dunkel Weisse (blinda Katten)
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Dunkles Weissbier
|
20 Litres |
1.064 |
1.015 |
6.37 |
13.75 |
20.62 °L
|
2.4K |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 65 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sugar |
Priming Amount: 205g - 17 liter |
Creation
Date: 5/5/2016 11:30 AM |
Notes: http://olrecept.se/den_blinda_katten
OG: 1.055
FG: 1.012
ABV: 5.63% |
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Chino The Barbarian
|
American IPA
|
1 Gallons |
1.066 |
1.013 |
6.93 |
60.41 |
6.46 °L
|
2.4K |
0 |
|
Author:
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testingapril
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Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2015 2:22 PM |
Notes: Total Whirlpool time is 20 mins. 8 grams in at flameout stays in for entire whirlpool (20m). 10 minutes into the whirlpool, chill to 170F and add the other 8 grams and whirlpool for 10 more minutes. |
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Hoppy Rye Pale Ale (MK-III)
|
Alternative Grain Beer
|
21 Litres |
1.062 |
1.021 |
5.44 |
41.96 |
8.01 °L
|
2.4K |
3 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2016 12:22 PM |
Notes: |
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Tettnang
|
International Pale Lager
|
5.25 Gallons |
1.047 |
1.012 |
4.6 |
23.7 |
3.53 °L
|
2.4K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2018 5:57 PM |
Notes: |
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Sweet As - Down Under Saison
|
Saison
|
10 Gallons |
1.055 |
1.011 |
5.75 |
34.05 |
5.71 °L
|
2.4K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 76 ° F |
Priming Method: Corn sugar |
Priming Amount: TBD |
Creation
Date: 6/16/2014 4:14 AM |
Notes: This beer was brewed as a 10 gallon batch and was fermented using Danstar Belle Saison dry yeast. Fermentation kicked off vigorously within hours.
After only one week in the primary at 78 degrees this beer fermented down to 1.001 and tasted great. I'll let it sit in the secondary for a couple weeks then bottle and keg around 7/25.
To clarify, the name "sweet as" comes from New Zealand slang since I'm using all down under hops. The beer is intended to finish very dry, not sweet, but it will be Sweet As!
Next time I will reduce the fermentation temp a couple degrees and I will also use seeds of paradise instead of orange peel and coriander. |
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Pirate Stout
|
Tropical Stout
|
6.5 Gallons |
1.067 |
1.013 |
7.47 |
29.56 |
31.39 °L
|
2.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.44 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2017 6:18 PM |
Notes: |
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Pop Gueuze The Weasel
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Gueuze
|
5 Gallons |
1.053 |
1.01 |
5.64 |
0 |
4.74 °L
|
2.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2015 8:05 PM |
Notes: added 2 White Labs of Lacto Brevis WLP672 at primary. Added Us-05 second day of primary. Fermented at 80-85 degrees for 11 days. Cold crashed for 3 days. Racked to bottling bucket. Bottles and used carb tabs. Took one gallon and siphoned it and added Jim Beam Devils Cut 90 proof Whiskey soaked oak chips and added .5 cup of tart cherry juice to 1 gallon fermenter. |
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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
|
2.4K |
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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IPA Experiment #5 (My Name Is Jonas - A Side)
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.075 |
1.019 |
7.29 |
100.61 |
7.97 °L
|
2.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2019 3:23 PM |
Notes: Too much water in the mash. Should have been maybe a gallon less. Or perhaps 15.25 pounds of grain was too much. Will need to be adjusted next time.
Ph was 5.5 but I didn't add any lactic acid. Will definitely need to add lactic next time.
72 at yeast pitch. Ramp down to 64 over 7 days. Then raise to 70 and dry hop. Rest for 2 days then cold crash then keg. |
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Bakke Brygg SommerAle 20 L
|
Blonde Ale
|
20 Litres |
1.045 |
1.009 |
4.8 |
26.95 |
3.38 °L
|
2.3K |
1 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g/l |
Creation
Date: 4/29/2016 11:37 AM |
Notes: Gjæring på 17 grader i 4 dager, 20 grader i 10 dager. |
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2014 - 6/1 - SMASH - Citra Bomb 2 Gallon
|
American Wheat or Rye Beer
|
2 Gallons |
1.044 |
1.01 |
4.43 |
77.19 |
5.56 °L
|
2.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 58 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2014 10:59 PM |
Notes: Used Conan yeast
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