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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Jakey Scotsman	Scottish Export	46 Gallons	1.065	1.02	5.97	14.42	15.1 °L	786	0
Author: Boil Size: 46 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 80 Mash Thickness: 1.35 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: 10/1/2018 1:33 PM Notes:
American Honey	Blonde Ale	11 Gallons	1.048	1.009	5.07	22.69	5.84 °L	786	2
Author: Olive Street Brews and Meads Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 1.9 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: 3/16/2025 11:34 PM Notes:
Hoppy Kveik	Blonde Ale	21.5 Litres	1.037	1.007	3.97	36.24	4.86 °L	786	0
Author: Joaquin Celichini Boil Size: 27.28 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 30 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2023 7:43 PM Notes:
Pee Beer Ipa	American Pale Ale	4 Litres	1.049	1.009	5.24	47.01	4.51 °L	786	0
Author: peepraphas Boil Size: 9.82 Litres Boil Time: 60 Boil Gravity: 1.02 Efficiency: 70 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: 12/11/2022 1:37 PM Notes:
Easy Smash (Centennial, Wildfire Pale Malt, S-04)	American Pale Ale	2 Gallons	1.044	1.011	4.45	32.39	5.67 °L	786	1
Author: Laegrim Boil Size: 2.58 Gallons Boil Time: 30 Boil Gravity: 1.04 Efficiency: 60 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 11.46 psi Creation Date: 1/22/2021 8:03 PM Notes: Rough SMASH template, the idea is to keep OG and IBUs roughly consistent between SMASH batches for a consistent comparison. - Water profile should remain consistent, and mash pH should be adjusted to 5.4. - OG should be roughly 1.050. FG may differ widely depending on fermentable sugar percentage and yeast attenuation, but that's a decent starting point. - Mash should be 152f for a fairly fermentable sugar profile that preserves some body. I'll have to work out a standard step mash (with beta-glucanase and protein rests) for instances where that's appropriate. - Sparge/Mash ratio and procedure should be done in a consistent manner, but it doesn't matter too much so long as the efficiency isn't horrible (can always add more grain) and off flavors aren't introduced. - Short Boil, 30m should be plenty. - Aim for ~30 IBUs, which should be reasonable target for 2oz of even low AA hops. Aim for an even split in IBU contribution between the 30m and 15m additions, and then throw 1.5 oz into a medium temperature (165f) whirlpool and another 1.5 oz into the dry hop at pitch. While a dry hopping at pitch is a little unorthodox, my reading (so far) indicates this should be fine in the majority of cases, and will certainly be much easier (and risk less oxidation). Overall, the late additions should make for reasonable flavor/aroma. - For dry yeasts, rehydrate in Go-Ferm PE. Use a small amount of Fermaid O yeast nutrient (aim for just above the 10g/HL) at pitch to keep the yeast happy. If the yeast is particularly nutrient hungry more nutrient additions may be required, but that can be addressed on a case by case basis. ---------------------------- Brew Day notes: First brew with new equipment, and the efficiency was a little lower than I had hoped. Hopefully my pump, when I finally get it in (c'mon Blichmann), will help address this. Moving from nylon BIAB to the BEMaB, I need to increase the gap size on my mill a bit - there was a fair bit of grain particulate that made it through the mash into the boil (and some of it into the fermenter), and a bit of sticking/near-scorching from the very fine particles. Temperatures seemed to fluctuate pretty wildly in the mash, despite my attempts to manually recirculate every 10 minutes or so, but hopefully this is yet another thing the pump will help with. I tried for 152, but I think I got 147-158, and my "mash-out" at 168 had much the same variation. Another step I'll take next time is to add a Reflectix wrap around the unit - should help stabilize those temperatures and speed up the heating rate. The boil was fairly smooth, for the most part, but I made the questionable choice of not using my hop spider. The immersion wort chiller was also the source of a minor hiccup: it doesn't stick quite far enough down into the kettle, and so with less than three gallons in the kettle it didn't have as much liquid contact as I'd like. Hopefully it had enough contact to sterilize it during the boil, I suppose I'll see. During the whirlpool I shot past my intended target a little, and ended up all over the 155-170 temperature interval. That shouldn't have too much of an impact, but next time I'll be sure to stop chilling a little earlier. Trying to gather the trub into a cone via manual whirlpool was a bit of an exercise in frustration, and I know I got a bunch of trub into the fermenter on accident. Hopefully this'll be yet another thing the pump fixes, but I might take out the side dip tube I rigged up if I do another brew without it. ---------------------------- Packaging and Sample Notes: Finally managed to get my pressure transfers down pat with the torpedo buoy and floating dip tube filter. Adding a ~10g stainless steel weight (in the form of a large washer) solved the problem I was having where the end of the floating dip tube wanted to rise above the level of the liquid. From the sample it's clear this will end up bracingly bitter - certainly not ~30 IBUS, and it's clear that either the whirlpool utilization calculator is very wrong in it's 0% utilization at 165 or I pulled more IBUs out of the spikes to ~170 during the whirlpool than I thought I did. More research into whirlpool hop utilization is necessary, and it might be worth cutting out the 30m hop addition altogether and balancing the IBUs between the 15m addition and the whirlpool addition if I'm going to be getting this sort of utilization. On the other hand, bitterness aside, the flavor I'm getting from the centennial is great - dry hopping at pitch seems to have worked out just fine. There weren't any fermentation off flavors I could detect, thought I'll have to wait at least another few days while the rest of it carbs up. On a belated note, my poor mash efficiency might have been caused by channeling, from crushing too fine and not stirring after dough in. I'll be able to recirculate properly next time, but I'll also need to adjust my mill and stir a few extra times during the first 30m.
Brett Old Ale	Old Ale	5 Gallons	1.09	1.021	9.06	50.76	16.96 °L	786	1
Author: cduff29 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 65 Mash Thickness: 1.5 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: 8/20/2020 4:51 PM Notes: WLP650 will be added in secondary
APA - HAT HILL	American Pale Ale	50 Litres	1.049	1.009	5.25	49.01	9.39 °L	786	1
Author: Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A 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: 4/9/2020 12:03 AM Notes:
Old Thumper	Old Ale	5.5 Gallons	1.075	1.019	7.35	31.87	16.71 °L	786	0
Author: Storm brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: 1.5 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: 4/4/2019 3:16 AM Notes:
On Cloud Nine	Blonde Ale	3.25 Gallons	1.045	1.006	5.15	27.97	5.78 °L	786	0
Author: BGrail Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 64 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 2.9 oz Creation Date: 1/4/2019 4:36 AM Notes: OG 1.045 FG 1.006
Blonde Medusa	Blonde Ale	20 Litres	1.052	1.01	5.57	27.14	5.21 °L	786	1
Author: Apotekhin Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 3.5 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: 10/29/2018 11:00 AM Notes:
Pale Ale #1	Blonde Ale	5.5 Gallons	1.054	1.009	5.85	29.45	4.3 °L	786	0
Author: grayfurnaceman@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 77 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: 2/19/2016 4:31 PM Notes:
Dry Irish Stout	Irish Stout	6.3 Gallons	1.046	1.011	4.57	33.99	37.05 °L	786	0
Author: kkleparek Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 77 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: 10/18/2017 9:56 PM Notes:
Circus68	Scottish Export	150 Litres	14.197	3.353	5.85	17.09	13.82 °L	786	0
Author: Sáez & Son Boil Size: 160 Litres Boil Time: 60 Boil Gravity: 13.3 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/21/2017 6:05 AM Notes: 14.0P Stammwürze gemässt 10lit. water added in Gärtank
Steve	Scottish Export	5.5 Gallons	1.058	1.017	5.45	20.19	20.83 °L	786	0
Author: iseefor Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 75 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: 7/18/2017 7:24 PM Notes:
Aporte	American Pale Ale	28 Litres	1.045	1.007	4.93	37.67	4.56 °L	786	0
Author: rodfon Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 2.5 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: 6/26/2017 9:35 PM Notes:
Coffee Porter ( M2 )	English Porter	6.5 Gallons	1.051	1.013	4.96	26.75	24.28 °L	786	1
Author: Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 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: 3/3/2017 3:52 PM Notes: 1L starter
Mannhullet - Svartehavet	English Porter	50 Litres	1.054	1.013	5.34	39.4	37.1 °L	786	0
Author: Gløshaugen Bryggeforum Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 5.5 g/L Creation Date: 2/8/2017 4:39 PM Notes: Kjøl ned til 18 grader før pitching av gjær. Gjæring på 19 grader i 4 dager, 21 grader i 10 dager. Etymologi: Ølet er svart. Vi fant et marint uttrykk som hadde "svart" i seg. Vi er ikke kompliserte mennesker. Original: http://www.brewersfriend.com/homebrew/recipe/view/73679/bakke-brygg-robust-porter-50-l
Arklow Amber Ale	Irish Red Ale	23 Litres	1.052	1.012	5.27	23.58	18 °L	786	0
Author: Darrach Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2016 9:19 AM Notes: Discovered this quite by accident. Originally based on the Parnell Pale Ale recipe, I accidentally ordered a darker Crystal malt. Although the recommended grist ratio for this crystal malt is around 5% of the grain bill, this particular recipe worked an absolute treat. It's not really an Irish Red, but this is the closest style. The mash schedule was batch sparge. 1st batch hold at 66 degrees. I've found this a good balance between the alpha and the beta. It's the upper limit of the beta and the lower end of the alpha. I've stretched out the times to allow both to work most effectively. Allow a little cooling during the final lauter phase to help create the most fermentable wort possible. The hops were left over from previous brews, so I've adjusted accordingly. I bottled after a few weeks in primary and allowed to condition in the bottle for a few more weeks. Absolutely divine!
Left Hand Milky Stouteroo	Oatmeal Stout	23 Litres	1.068	1.015	6.95	0	40.85 °L	786	0
Author: MrPopo Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.05 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: 7/27/2016 3:17 AM Notes:
Second Brew	American Amber Ale	24 Litres	9.613	2.711	3.65	24.92	12.84 °L	786	0
Author: Boil Size: 18 Litres Boil Time: 70 Boil Gravity: 12.7 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2016 2:24 PM Notes:
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