|
GINGER CIDER 23L
|
Fruit Cider
|
23 Litres |
9.885 |
1.016 |
4.67 |
4.15 |
1.76 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 9.1 |
Efficiency: 90 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2020 12:29 PM |
| Notes: |
|
|
Old Dog
|
Old Ale
|
5.5 Gallons |
1.087 |
1.029 |
7.61 |
44.96 |
14.04 °L
|
2.4K |
1 |
|
|
Author:
|
|
lester1965
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2014 1:15 AM |
Notes: Dupont mash:
Mash in at 113 raise 1 degree every 2 minutes to 165 pause at 158 for 15 minutes |
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|
Double Raspberry Shake
|
American IPA
|
5.25 Gallons |
1.083 |
1.014 |
9.07 |
69.94 |
4.95 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2014 1:47 PM |
| Notes: |
|
|
Saaz Lager
|
Czech Pale Lager
|
20 Litres |
1.042 |
1.007 |
4.65 |
22.45 |
3.21 °L
|
2.4K |
1 |
|
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Author:
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|
Charlj
|
|
| Boil
Size: 12 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2016 3:09 PM |
| Notes: |
|
|
S. Eng. Brn. 7-28-17
|
London Brown Ale
|
13.5 Gallons |
1.038 |
1.012 |
3.41 |
18.8 |
22.48 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 76 |
Mash Thickness: 1.6 |
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: 7/27/2017 12:43 AM |
| Notes: |
|
|
Mannschaft Lager Pilsner
|
German Pilsner (Pils)
|
24 Litres |
1.046 |
1.008 |
5.07 |
44.2 |
3.86 °L
|
2.4K |
4 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Dextroza |
Priming Amount: N/A |
Creation
Date: 1/12/2017 12:08 AM |
| Notes: |
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Sierra Nevada Pale Ale Clone
|
American Pale Ale
|
6.5 Gallons |
1.055 |
1.016 |
5.24 |
55.92 |
8 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 79 |
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: 1/20/2014 4:38 PM |
Notes: Here's my final cut based on info from the brewery. The crsytal 60 seems high but thats what the recipe calls for to get to 12 SRM. I may have to vary the hop additions just a bit depending on the alpha acid percentage. I'll be brewing this next weekend (hopefully). I'll let everyone know how it turns out.
EDIT** Adjust your caramel 60L and shoot for an SRM of 8.
Here it is:
SNPA CLONE
A ProMash Brewing Session Report
--------------------------------
Recipe Specifics
----------------
Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.053 Plato: 13.11
Anticipated SRM: 8.0
Anticipated IBU: 37.0
Brewhouse Efficiency: 77 %
Wort Boil Time: 70 Minutes
Actual OG: 1.053 Plato: 13.16
Actual FG: 1.011 Plato: 3.17
Alc by Weight: 4.21 by Volume: 5.39 From Measured Gravities.
ADF: 75.9 RDF 63.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 53.07
Actual Points From Mash: 54.22
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 8.23 Gal
Pre-Boil Gravity: 1.042 SG 10.46 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 7.75 Gal
Water Needed Pre-Boil Gravity: 1.045 SG 11.08 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
8.0 1.00 lbs. Crystal 60L America 1.034 60
92.0 11.50 lbs. Pale Malt(2-row) America 1.036 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 13.60 25.4 60 min.
0.50 oz. Perle Pellet 7.70 7.3 30 min.
1.00 oz. Cascade Pellet 5.80 4.3 10 min.
2.00 oz. Cascade Pellet 5.45 0.0 0 min.
Yeast
-----
S-05, US-56, 1056 or WL 001
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 12.50
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28
Grain Temp: 72 F
Dough In Temp: 0 Time: 0
Scarification Rest Temp: 153 Time: 60
Mash-out Rest Temp: 168 Time: 5
Sparge Temp: 170 Time: 10
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 5.00 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 5.00 Sparge Deadspace: 0.25 Total Into Mash: 4.75
Total Grain Lbs: 12.50 Qts Per Lbs: 1.28 Total From Mash: 2.50
Mash Gallons: 4.00
Grain Absorption: 1.50
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.50
Top Up Water Added to Kettle: 1.00
Amount into Kettle: 7.75
Boil Time (min): 70.00 Evaporation Rate: 18.00
Amount after Boil: 6.12
Left in Kettle Deadspace: 0.50
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 5.37
Amount After Cooling (4 perc.): 5.16
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.16 gallons of fermentable wort.
You will need 10.00 gallons of water for the complete brewing session.
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 5.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F
Carbonated to 2.4 volumes of CO2 |
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Wild Cider
|
Common Cider
|
5.5 Gallons |
1.065 |
1.016 |
6.41 |
0 |
0 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/18/2019 7:42 PM |
| Notes: |
|
|
Knuckles DRIPA (Double Rice IPA)
|
Imperial IPA
|
5.5 Gallons |
1.109 |
1.024 |
11.12 |
120.43 |
8.89 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 1/30/2019 2:22 AM |
Notes: If you have the right equipment with temp control, you may consider a step mash for optimal conversion.
I will do a no-batch using only my 1st runnings of sweet wort, but
but if you mash tun isn't large enough consider a 'double brew' where you split the grain in half and water. Drain your 1st running into boil kettle, then drain your second runnings into a bucket, clean out your grains from the mash tun, add the second half of your grains to the mash with with the second runnings from your first batch as the mash water. Be sure to properly reheat the wort/strike water before add the grain. When second mash is complete combine those 1st running into boil kettle with your other wort to being boil.
Once primary fermentation is complete (~3-6 days), rack into secondary fermentor, then add the Blueberry Puree to the secondary to ensure it mixes well. Leave it in the secondary for at least 2 weeks before bottling or racking to a keg.
Consider bottle or keg condition for up to 3 months for best results. |
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Sour Cola Bottle
|
Experimental Beer
|
10 Litres |
1.033 |
1.006 |
3.53 |
0 |
31.18 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
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: 11/18/2018 10:17 PM |
Notes: 29.11.18
Pre-boil gravity 1.016? Dodgy reading?
Soured with lacto sour pitch for 36 hours @ ambient+ (started at 40°ish, varied considerably, and ended something like 25°)
1.12.18
Post-souring gravity 1.030
Fermenter SG 1.033
Pitched saison yeast. Kept at 22ish.
3.12.19
Rehydrated and pitched Belgian wit yeast. Moved to 18-20°.
21.12.18
Moved to cold store 7-10°
31.12.18
Primed with 55g table sugar, 45g lactose, 2tbsp vanilla extract, cinnamon. Bottled 8l. |
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|
Right Bank Amber - Cognac Barrel Aged Amber
|
Specialty Wood-Aged Beer
|
5.5 Gallons |
1.067 |
1.015 |
6.91 |
19.38 |
16.74 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2017 6:03 PM |
Notes: rinse and soak Medium Toast French Oak cubes (2oz before soak) in Cognac (VS is probably the highest grade you want to go with here, just because of cost) in glass jar or other sealable container during entire primary fermentation step. Cubes may soak up enough cognac to lower level of liquid, add liquid to keep cubes completely submerged even though they will float.
When ready to introduce Cubes/chips to the secondary fermenter before racking your beer gently on top of them, remove them from the brandy and place them in a sanitized bowl. Discard or drink the brandy, up to you.
I'd start with 10 days on the cognac and oak. If you feel comfortable tasting without oxidizing from secondary, try it and see if the cognac and oak are coming through. If they've just started to come through, you can probably bottle/keg. Keep in mind that once you can taste the oak in the beer, even in a lighter beer style, it's easy to go overboard on it if you leave the wood in too long; sometimes it's best to pull the beer when you have the flavors rather than going overboard.
If you're having problems attenuating, do what I do, and add the sugar as a thick simple syrup with the cognac oak in secondary. You'll get a bit of a kreusen, but it shouldn't be so big that you'll need to worry about that extra head space, and the sugar should ferment out quickly.
I normally bottle and cork about 25% of this each batch just to see how the flavors develop over time with the slow oxidation of the cork. |
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|
Honey And Pinecone Wild Ale
|
Wild Specialty Beer
|
10 Gallons |
1.045 |
1.005 |
5.33 |
21.81 |
3.16 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 11.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2016 4:09 PM |
Notes: 3 gallons
-------------
Harvested wild yeast from unripe pinecones (from Toronto) and diluted raw honey (from Ontario).
Age for a year or more.
3 gallons
-------------
TYB Melange Blend
Age for a 6 months or more.
4 gallons
-------------
Add 1 lb cane sugar
Pitch 1 litre starter of Escarpment Labs Wild Thing
Big dry hop at the end |
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|
Awesome Amber Ale (super Easy)
|
American Amber Ale
|
5 Gallons |
1.052 |
1.013 |
5.1 |
31.32 |
13.94 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2014 12:38 AM |
| Notes: A really floral Amber ale. Just enough bitterness that everyone will enjoy. Closely resembles Widmer Alchemy ale. Recipes don't get much easier and much better for the extract brewer. Steep your grains at 165 for 45 minutes before your boil when you add your extract. Then remove grains and boil, add your extract. Return to boil, add hops at timed intervals. Cool to 70ish and pitch yeast in a sanitized fermenter. Once your airlock stops bubbling transfer into a glass carboy for 2 to 3 weeks, I Kegged mine but bottling is standard rules of 3/4 cup of corn sugar in 2 cups of boiling water and transfer into bottling bucket or carboy. Then bottle. Have fun with this recipe. It's the most basic you can get for partial mash brewing. Soon you will be adding more grains and using less extract. |
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|
Stone Imperial Russian Stout Clone
|
Imperial Stout
|
25 Litres |
1.1 |
1.023 |
10.1 |
56.4 |
50 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 65 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2017 6:06 PM |
| Notes: |
|
|
Didgeribrew
|
Australian Sparkling Ale
|
5.5 Gallons |
1.045 |
1.007 |
4.9 |
30.73 |
5.18 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 8:31 PM |
| Notes: |
|
|
Denny's Vanilla Bourbon Porter
|
Robust Porter
|
6.1 Gallons |
1.079 |
1.015 |
8.47 |
40.51 |
42.11 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 6.97 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.8 oz |
Creation
Date: 11/11/2021 2:08 PM |
Notes: vanilla for 7-14 days
236-414ml bourbon
First time put this on a large yeast cake of nottingham from the Bateman's XXXB bitter. It didn't really finish that well so co-pitching S05 and Nottingham for second rep.
Swapping in HBC472 for Magnum bittering and EKG flavouring at 10.
Ran out of HBC472, switching back to Magnum and EKG. |
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|
King JJJuliusss - Tree House Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.09 |
1.024 |
8.59 |
84.86 |
7.39 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.87 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 72 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 4.2 oz |
Creation
Date: 2/3/2023 4:07 PM |
Notes: 5.4 mash pH
4.6-4.9 post-boil pH for haze stability
2:1 Chloride to Sulfate ratio (some sources say opposite like 1:3 chloride:sulfate ratio for Tree House)
Dry-hop at day ~2 (2-3' Plato from terminal gravity)
Dry-hop at day 5 (stable gravity)
Used Cryo to reduce loss to hop absorption
Added extra whirlpool & extra dry hop and 8.4%
S-04 or WLP007 can be used as alternate |
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|
Andy's Belgian Witbier
|
Witbier
|
23 Litres |
11.874 |
2.894 |
4.79 |
10.75 |
3.97 °L
|
2.4K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 11.4 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2016 8:41 AM |
| Notes: |
|
|
Sour Session IPA
|
Specialty Beer
|
5 Gallons |
1.041 |
1.004 |
4.96 |
65.76 |
4.3 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/25/2015 7:06 PM |
| Notes: |
|
|
A Hoppy Little Apple
|
Common Cider
|
5 Gallons |
1.019 |
1.005 |
1.81 |
8.34 |
6.64 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2013 9:45 PM |
| Notes: |
|
|
|
|