|
HalfWit
|
Weissbier
|
7 Gallons |
1.052 |
1.012 |
5.19 |
9.98 |
4 °L
|
766 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 45 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2018 11:34 PM |
| Notes: |
|
|
Birra Extra Special
|
Strong Bitter
|
43 Litres |
1.056 |
1.019 |
4.86 |
0 |
10.52 °L
|
766 |
0 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 12/4/2023 9:35 PM |
| Notes: |
|
|
Lou's Best ESB, NHC Gold 2018
|
Strong Bitter
|
24 Litres |
1.054 |
1.017 |
4.82 |
42.21 |
13.77 °L
|
766 |
0 |
|
|
|
| Boil
Size: 24.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2023 2:21 AM |
Notes:
Mash at 150° F (66° C) for 60 minutes or until conversion is complete. Vorlauf for 10 minutes or until wort is clear, collect wort. Batch sparge with volume of water to achieve 7.5 gal of preboil volume (Vorlauf and transfer clear wort). Boil for 60 minutes following hop schedule.
Cool wort to 66° F (19° C), pitch London ESB yeast, and ferment at the same temperature for 10 to 14 days. Transfer to secondary and rest at 66° F (19° C) for 14 days. Cold crash to 34° F (1° C) for 2 days, transfer to keg, and force carbonate at 30 psi for 2 days. |
|
|
Rho Beta Beer (10° 4,3% Pale Lager, 11/2022, "PBF")
|
Czech Pale Lager
|
60 Litres |
1.041 |
1.009 |
4.26 |
34.79 |
3.07 °L
|
766 |
0 |
|
|
|
| Boil
Size: 69.04 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: dextrose |
Priming Amount: 298.7 g |
Creation
Date: 11/16/2022 11:01 AM |
| Notes: Diacetyl pause 16°C at the end of fermentation. Then add gelatine & start cold crashing <8°C for >24h. Dry hopping optional ~ 1,5 g/l. |
|
|
Stonebridge
|
Czech Pale Lager
|
10 Gallons |
1.05 |
1.011 |
5.02 |
44.09 |
6.29 °L
|
766 |
1 |
|
|
|
| Boil
Size: 12.13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 9/26/2021 11:16 PM |
| Notes: |
|
|
Mr. Micawber's
|
English Barleywine
|
5.25 Gallons |
1.102 |
1.02 |
10.73 |
55.04 |
19.55 °L
|
766 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.084 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2021 11:49 PM |
Notes: Consider substituting Special B or Double Roasted Crystal for some of the Crystal 45. Doing so may require dropping the Crystal 160 down to 120.
Consider substituting up to 2 pounds of invert sugar for some of the base malt. https://www.morebeer.com/category/brewing-sugars.html#Invert%20Sugar
Consider blending Maris Otter (or similar Pale Ale malt) with the Golden Promise. |
|
|
Hobgoblin 2
|
British Brown Ale
|
19 Litres |
1.044 |
1.01 |
4.52 |
36.82 |
18.01 °L
|
766 |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.32 bar |
Creation
Date: 5/29/2020 8:11 PM |
| Notes: |
|
|
Czech Pilsner
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.048 |
1.008 |
5.2 |
27.68 |
4.17 °L
|
766 |
1 |
|
|
Author:
|
|
Paul Koob
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/23/2019 6:10 PM |
Notes: Chill wort to 50°, oxygenate, pitch hydrated dry yeast.
REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Ferment at 50ºF for 2 weeks.
Diacetyl rest at 60 degrees for 3 days.
Cold crash at 38 degrees for 3 days.
Keg and carbonate. Flavor should improve with cold conditioning. |
|
|
GD Best Bitter
|
Best Bitter
|
5.5 Gallons |
1.047 |
1.016 |
4.06 |
30.34 |
11.78 °L
|
766 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 5/16/2019 2:19 PM |
| Notes: |
|
|
Cinnabar 3
|
Irish Red Ale
|
5 Gallons |
1.061 |
1.017 |
5.77 |
13.54 |
16.16 °L
|
766 |
0 |
|
|
|
| Boil
Size: 8.32 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2019 7:43 AM |
| Notes: Made a tincture with 5oz of makers mark and 1oz of cinnamon sticks. Shake daily for 2 weeks. Added to the bottling bucket before siphoning the beer into the bucket. |
|
|
SG SMASH APA
|
American Pale Ale
|
25 Litres |
1.055 |
1.01 |
5.81 |
42.19 |
4.25 °L
|
766 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 9/14/2014 9:52 PM |
| Notes: |
|
|
Schwarzbier
|
Schwarzbier
|
5.5 Gallons |
1.051 |
1.013 |
5.06 |
26.86 |
25.99 °L
|
766 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2018 5:16 PM |
| Notes: Mash at 152 for 60 minutes. Ferment at 56 for 4 days, then slowly ramp up to 65. After 2 weeks cold crash and fine with Gelatin for 3-4 days. Package. |
|
|
Steve
|
Scottish Export
|
5.5 Gallons |
1.058 |
1.017 |
5.45 |
20.19 |
20.83 °L
|
766 |
0 |
|
|
|
| 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: |
|
|
2017 Marzen
|
Märzen
|
11 Gallons |
1.061 |
1.019 |
5.55 |
22.48 |
10.71 °L
|
766 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 6/29/2017 10:06 PM |
| Notes: |
|
|
Science Of Beer 2017 Pale Ale
|
American Pale Ale
|
6 Gallons |
1.05 |
1.013 |
4.96 |
44.19 |
10.1 °L
|
766 |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2016 2:27 AM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
511 Gallons |
1.047 |
1.012 |
4.63 |
17.44 |
3.02 °L
|
766 |
0 |
|
|
|
| Boil
Size: 527 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 89 |
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: 8/20/2016 2:19 PM |
| Notes: |
|
|
CoC Session IPA
|
American Pale Ale
|
5.5 Gallons |
1.048 |
1.014 |
4.44 |
51.88 |
6.29 °L
|
766 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: 1.33 |
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: 5/29/2016 8:59 PM |
| Notes: |
|
|
Pale Munich
|
American Pale Ale
|
40 Litres |
1.054 |
1.009 |
5.91 |
41.36 |
4.47 °L
|
766 |
0 |
|
|
|
| Boil
Size: 49 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 4.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2016 3:32 AM |
| Notes: |
|
|
WeissONrun
|
Weissbier
|
27 Litres |
1.051 |
1.007 |
5.77 |
17.83 |
7.07 °L
|
766 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 65 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 4/4/2016 2:07 PM |
| Notes: |
|
|
Bros Headstrong Blond
|
Blonde Ale
|
5.5 Gallons |
1.049 |
1.01 |
5.14 |
25.08 |
4.35 °L
|
766 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 72 |
Mash Thickness: 1.33 |
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: 2/26/2016 5:39 PM |
| Notes: |
|
|
|
|