|
Oaked AB
|
Old Ale
|
5 Gallons |
1.079 |
1.02 |
7.8 |
45.49 |
18.35 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 12/6/2012 3:36 AM |
Notes: you can use the fermentis s4 yeast as a substitute for the white labs
add oak after primary for 7 days then take gravity reading - taste gravity reading to see if there's enough oak, if not keep for another 3 days |
|
|
Imperial Oatmeal Nut Brown Ale AKA BIG NUTS
|
English Barleywine
|
21.5 Litres |
1.092 |
1.014 |
10.26 |
53.44 |
24.7 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 120 |
Boil Gravity: 1.058 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 4/5/2015 11:11 PM |
| Notes: forgot to get 250gms roasted barley so not a stout just a brown ale |
|
|
Vin De Blé
|
Wild Specialty Beer
|
9.5 Litres |
1.083 |
1.019 |
8.33 |
58.87 |
5.69 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 10:18 PM |
| Notes: |
|
|
Sunny Day Brewtopia, Gas Ran Out IPA,
|
American IPA
|
10.5 Gallons |
1.073 |
1.021 |
6.93 |
256.2 |
4.35 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 11.5 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: 2/20/2012 1:33 AM |
Notes: 167 F Strike temp for 7.5 Gallons. Start SG at 1.010 or 5% Alchol Final Gravity 1.015 or 8% Did not need to add sugar. next time only 1 lb of rice hulls
Dry Hop 2oz Cascade
Very excellent fragrance, mouth feel similar to true English cask beer, nice bittering and clean color, if you like smooth very slight sweet and bitter hopped beer this is ideal, one of my better masterpieces |
|
|
Janet’s Brown Ale - Imperial American Brown Ale
|
Experimental Beer
|
12 Gallons |
1.08 |
1.018 |
8.09 |
40.38 |
19.51 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.47 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2016 8:02 AM |
Notes: Mash grains at 154° F (68° C) for 30 minutes. Raise to 170° F (77° C) and hold for 15 minutes. Sparge at 170° F (77° C) for 45 minutes. Dry hop in secondary for 7 days. Water profile: Ca 110.0 ppm, Mg 18.0 ppm, Na 17.0 ppm, SO4 350.0 ppm, Cl 50.0 ppm. Cold conditioned six weeks. Filtered to 7 microns.
Judges’ Comments
“Excellent choice of hops. Not overly hopped. Very drinkable!” |
|
|
Kvasir Clone (Bronze Age Gruit)
|
Experimental Beer
|
5.5 Gallons |
1.075 |
1.015 |
7.87 |
17.35 |
8.42 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 3/12/2019 1:43 AM |
Notes: Special Brewing Instructions:
1. At start of boil, put dried lingonberries in the blender and cover with wort from the kettle. Puree, cool, and add the pectic enzyme. Refrigerate for one 1 day. Add this mix to the fermenter on day two of fermentation.
2. After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow, meadowsweet, and birch syrup. Steep this mix until the end of the boil, then strain it into to the kettle.
3. Add the cranberry concentrate and honey immediately after flame-out (end of boil).
Residue of this gruit was recovered from the grave of the Egtved Girl, and was reproduced as "Kvasir" by Dr. Pat McGovern and Dogfish Head Craft Brewery in 2013. This is what the Danes drank before they were Danes, over two thousand years before they were even Vikings, in a time before Christ or Odin, when they worshiped the sun. Brew it and think of her, a young woman with short blond hair and a braided skirt, who died in ca. 1370 BC.
McGovern, Pat (2017). Ancient Brews: Rediscovered and Re-created. New York, NY: W. W. Norton & Company. pg. 172-4.
https://en.wikipedia.org/wiki/Egtved_Girl
https://www.dogfish.com/brewery/beer/kvasir |
|
|
Wes Chocolate Chipotle Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.077 |
1.012 |
8.58 |
63.43 |
40 °L
|
2.4K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2013 11:35 PM |
Notes: need 1 gallon of starter.
use 16 oz of dme 36 hours prior to pitching with 4.5 quarts of water. Boil water add DME boil for 15min. Cover and cool to 65°. Pitch yeast store in 2 1gal fermenters for at least 36hours stirring constantly at 65-69°. |
|
|
Fuggles ESB
|
Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.054 |
1.018 |
4.69 |
31.17 |
14.46 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 4.72 psi |
Creation
Date: 10/27/2015 10:59 AM |
| Notes: |
|
|
Chocolate Strawberry Stout
|
American Porter
|
5.5 Gallons |
1.045 |
1.011 |
4.53 |
30.13 |
35.28 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 8:49 PM |
| Notes: |
|
|
Yet Another Citra Mosaic IPA
|
American IPA
|
11 Gallons |
1.065 |
1.012 |
6.93 |
59.77 |
7.8 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2016 2:44 AM |
| Notes: |
|
|
Vanilla Chai Porter
|
American Porter
|
1.5 Gallons |
1.06 |
1.016 |
5.72 |
0 |
36.04 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 50 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2016 5:24 PM |
| Notes: |
|
|
Christmas Spiced Imp Stout
|
Imperial Stout
|
23 Litres |
1.118 |
1.034 |
11.06 |
0 |
50 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2017 9:58 AM |
Notes: added 1.5 pack of brandy soaked fruit
2oz x medium French oak soaked in jd ml??
in to secondary
20ml hop extract
|
|
|
Pineapple & Mango Milkshake Ipa
|
Specialty IPA: New England IPA
|
23 Litres |
1.062 |
1.012 |
6.53 |
29.24 |
4.72 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 28.13 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2018 2:43 AM |
| Notes: |
|
|
Smoked Pilsner
|
Classic Style Smoked Beer
|
12 Gallons |
1.052 |
1.011 |
5.45 |
22.33 |
3.8 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 14.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: 1.65 |
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: 8/7/2021 3:12 AM |
Notes:
|
|
|
Cashmere NEIPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.063 |
1.016 |
6.09 |
46.07 |
4.07 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2018 3:44 AM |
| Notes: |
|
|
Baby It's A Red Flag Day
|
Dry Stout
|
25 Litres |
1.061 |
1.014 |
6.2 |
31.24 |
25.46 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 5/21/2018 8:12 AM |
Notes: Barbe Rouge : an alsatian hop with lime, grapefruit, kumquat, orange but also redberries flavours like strawberries and raspberries
all details on : https://www.hops-comptoir.com/29-hop-barbe-rouge-alsace (in english)
dry hopping Barbe Rouge + Citra during 2nd fermentation |
|
|
Strawberry Basil Wheat
|
Fruit and Spice Beer
|
5 Gallons |
1.051 |
1.007 |
5.83 |
0 |
4.44 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 7/2/2017 3:25 PM |
| Notes: Slice up strawberries and basil leaves and stored in a quart jar with the vodka while the beer is in the primary fermenter. Use a big mouth bubbler secondary fermenter with a depth charge hop basket and dump the strawberry/basil/vodka mixture into the depth charge hop basket. Leave in the secondary for 14 days. |
|
|
Brew Dog San Diego Scotch Ale
|
Scottish Heavy
|
3 Gallons |
1.094 |
1.022 |
9.4 |
79.14 |
30.12 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2017 1:38 AM |
| Notes: |
|
|
Dusseldorf - II
|
Altbier
|
22.5 Litres |
1.051 |
1.006 |
5.97 |
49.16 |
15.84 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17.2 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2016 5:56 PM |
| Notes: Tettnager hops are 2014 crop, rated at 7.8% alpha. As they're 2 years old, I've guessed at least 30% reduction in alpha effectiveness??? So used 5.2 in the calc. |
|
|
Surly Furious
|
American IPA
|
5 Gallons |
1.064 |
1.016 |
6.27 |
65.14 |
18.98 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2016 7:52 PM |
Notes: 1. Yeast starter
2. Collect and heat 2.5 gallons of water.
3. Add 0.5 oz of Amarillo hops directly into the boil kettle.
4. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed
grains, crush them now. Pour crushed grain into
supplied mesh bag and tie the open end in a knot. Steep
for 20 minutes or until water reaches 170°F. Remove
bag and discard.
5. Bring to a boil and add the 6.3 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
6. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 2 oz Warrior hops and boil for 60 minutes.
- Add 2 lbs Golden Light dme 15 minutes from then
end of the boil.
- Add 2 oz Amarillo hops at the end of boil.
7. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
8. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
9. Fill primary fermenter with 2 gallons of cold water,
then pour in the cooled wort. Leave any thick sludge in
the bottom of the kettle.
10. Add more cold water as needed to bring the
volume to 5 gallons.
11. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes, or use an aeration
system and diffusion stone.
12. OPTIONAL: if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
13. Add yeast once the temperature of the wort is 78°F or
lower (not warm to the touch). Use the sanitized scissors
to cut off a corner of the yeast pack, and carefully pour
the yeast into the primary fermenter.
14. Seal the fermenter. Add approximately 1 tablespoon of
water to the sanitized fermentation lock. Insert the lock
into rubber stopper or lid, and seal the fermenter.
15. Move the fermenter to a warm, dark, quiet spot until
fermentation begins. |
|
|
|
|