|
Grapey Wheat Wine
|
Wheatwine
|
10 Gallons |
1.096 |
1.019 |
10.1 |
56.24 |
9.23 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2015 2:36 AM |
| Notes: |
|
|
TBM German IPK
|
Mixed-Style Beer
|
5.25 Gallons |
1.079 |
1.019 |
8.4 |
90.25 |
12.66 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 12:05 PM |
| Notes: Just playing around with the 3rd generation Kolsch yeast I have. |
|
|
Stir Crazy IPA (Pico C)
|
American IPA
|
1.25 Gallons |
1.08 |
1.014 |
8.67 |
43.16 |
11.48 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 1.36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
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: 5/8/2020 10:51 PM |
| Notes: |
|
|
Norwegian Pale Ale
|
Experimental Beer
|
6 Gallons |
1.054 |
1.007 |
6.17 |
52.47 |
3.7 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2018 2:20 PM |
Notes: Water addition: 0mL acid, 6g gypsum, 3g CaCl2
TOTAL WATER NEEDED 8.08 Gallons
STRIKE WATER TEMP 156 Fahrenheit
TOTAL MASH VOLUME 9.01 Gallons
PREBOIL WORT 7.50 Gallons
POSTBOIL WORT 6.00 Gallons
INTO FERMENTER 6.00 Gallons
Actual yeast is Sigmund's Voss Kveik |
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Cromarty Brewing Co - Happy Chappy
|
American IPA
|
23 Litres |
1.041 |
1.01 |
4.08 |
29.43 |
6.73 °L
|
2.3K |
2 |
|
|
Author:
|
|
Brewstore
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 3/15/2017 10:17 PM |
| Notes: |
|
|
MidWest "59" IPA (Nelly)
|
American IPA
|
12 Gallons |
1.055 |
1.01 |
5.92 |
58.76 |
6.7 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 59 |
Boil Gravity: 1.066 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 11:34 AM |
| Notes: |
|
|
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers
|
Lambic
|
7 Gallons |
1.06 |
1.007 |
6.96 |
4.19 |
3.62 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
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: 4/12/2016 2:56 AM |
Notes: A second starter lambic for me.
9/11/16: smell mild/moderate sweaty horsey, still very much pleasant. taste: sweet, citrusy, mild acidity. taste and smell are very different. |
|
|
Great Pumpkin
|
Autumn Seasonal Beer
|
5 Gallons |
1.088 |
1.021 |
8.87 |
26.3 |
27.14 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2016 2:04 PM |
| Notes: |
|
|
Sour Cherry Stout
|
Berliner Weisse
|
5.5 Gallons |
1.058 |
1.016 |
5.39 |
22.01 |
30.91 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 5/20/2015 4:48 AM |
| Notes: |
|
|
Traditional Spring Maibock
|
Maibock/Helles Bock
|
4.5 Gallons |
1.067 |
1.017 |
6.61 |
31.19 |
6.16 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 3:32 PM |
Notes: Calculate yeast production date on smack pack. Viability will depend on if starter required.
Brewing 4.5 gallons due to limitations (mash/sparge and boil) in equipment to hit a 1.067 OG.
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|
Bakke Brygg Engelsk Golden Ale 20 L
|
Extra Special/Strong Bitter (ESB)
|
20 Litres |
1.048 |
1.011 |
4.94 |
34.27 |
5.25 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/pr liter |
Creation
Date: 10/18/2014 9:16 AM |
Notes: Kjøl ned til 18 grader før pitching av gjær.
Gjæring på 19 til stormgjæring begynner å roe seg, øk så til 21 grader og hold ut gjæringsperioden. |
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|
'The Great Pumpkin' Spiced Ale
|
Weizenbock
|
5.5 Gallons |
1.059 |
1.013 |
6.12 |
27.6 |
14.66 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
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: 10/8/2015 6:25 PM |
| Notes: Fruit is pumpkin puree, not bananna. Actual OG 1.061. Adding spices to hop bag eases removal and prevents over-spicing during wort cool-down. |
|
|
Fifty Shades Of Brown
|
American Brown Ale
|
6 Gallons |
1.051 |
1.009 |
5.43 |
27.24 |
23.76 °L
|
2.3K |
0 |
|
|
Author:
|
|
Clown Dog Brewery
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2015 2:27 PM |
| Notes: |
|
|
Graf
|
Specialty Beer
|
2 Gallons |
1.075 |
1.017 |
7.63 |
202.2 |
40 °L
|
2.3K |
0 |
|
|
Author:
|
|
Ranch Dog
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2015 7:31 PM |
| Notes: |
|
|
Apricot Pale Ale
|
No Profile Selected |
5 Gallons |
1.051 |
1.017 |
4.51 |
18.7 |
6.4 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6.00003 Gallons |
Boil Time: 90 |
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: 4/20/2011 8:57 PM |
Notes: Brewed on 12/19; Racked to 2ndary 12/22; Bottled 1/2/11 (on apricot for 11 days in 2ndary)
Very bready malt profile. Hops slightly muted. Apricot is very subtle. Crisp. Overall good beer. Pretty well balanced. Go 14 days on apricot for more apricot flavor.
2 qt yeast starter with 6 oz DME and .25 tsp Yeast Nutrient. Pitched fresh yeast 18 hrs to starter before pitching starter to wort. (70F) Ferm started in 6 hrs.
Mash (right on schedule. no problems, good conversion) pH 5.2 with Burton on Trent water profile added to Di water.
Sparge pH 5.6 with Burton water. |
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|
Super Saison
|
Saison
|
11 Gallons |
1.069 |
1.013 |
7.38 |
29.26 |
3.87 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2014 2:40 PM |
Notes: Use 4.5L starter. Ferment at ambient room temp. Add the corn sugar 3 days in to fermentation.
|
|
|
Robobrew Valley Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.011 |
5.32 |
56.34 |
7.28 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 4/7/2019 3:07 PM |
| Notes: |
|
|
Witbier
|
Witbier
|
5 Gallons |
1.055 |
1.015 |
5.19 |
10.42 |
4 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2012 8:49 PM |
| Notes: |
|
|
Pilsner
|
German Pilsner (Pils)
|
1050 Litres |
1.047 |
1.008 |
5.15 |
22.47 |
4.03 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 1125 Litres |
Boil Time: 80 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2015 8:21 PM |
| Notes: |
|
|
Phil’s Lager
|
American Lager
|
1.25 Gallons |
1.036 |
1.008 |
3.69 |
14.84 |
4.65 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 60 |
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: 2/24/2020 4:12 AM |
Notes: INGREDIENTS
For 5.5 gallons (20.8 L)
6 lb (2.72 kg) German Pilsner Malt
0.25 lb (113 g) 10°L Caramel malt
0.25 lb (113 g) 20°L caramel malt
0.3 oz (8.5 g) Centennial, 8.4% a.a. (60 min.)
2 L Starter Fermentis Saflager W-34/70
1 Whirlfloc tablet
SPECIFICATIONS
Original Gravity: 1.035
Final Gravity: 1.005
ABV: 3.9%
DIRECTIONS
Single infusion mash at 152° F (67° C) for 90 minutes.
Primary Fermentation: 15 days at 54°F (12°C).
Secondary Fermentation: 14 days at 34°F (1°C). |
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