|
Trashy Blonde
|
Blonde Ale
|
50 Litres |
1.043 |
1.011 |
4.21 |
29.43 |
3.69 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 74 |
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: 1/31/2015 1:11 PM |
| Notes: |
|
|
West Coast IPA Feb 27
|
American IPA
|
5.2 Gallons |
1.064 |
1.013 |
6.75 |
69.92 |
6.39 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 50 |
Boil Gravity: 1.057 |
Efficiency: 69 |
Mash Thickness: 1.875 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/14/2019 12:44 AM |
Notes: US 04 yeast
fast ferment48 hours and slowing down after
low mash temp 149-146 end
|
|
|
American Pale Ale 3
|
American Pale Ale
|
5.75 Gallons |
1.06 |
1.012 |
6.29 |
41.77 |
8.65 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 84 |
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: 8/24/2012 3:05 AM |
| Notes: A modfication of my previous pale ale recipe with some crystal added back in and a slight modification of the hop profile. First time I used brewing salts and adjusted the mash and sparge pH too. |
|
|
Vienna Lager
|
Belgian Blond Ale
|
42 Litres |
1.047 |
1.009 |
4.92 |
24.46 |
7.63 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.60844 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18.9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2017 1:31 PM |
| Notes: |
|
|
Maple Wheat Ale Clone
|
Weizenbock
|
5 Gallons |
1.079 |
1.022 |
7.48 |
17.08 |
6.68 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 2:23 AM |
| Notes: Bottle using 1/2 cup corn sugar and 1/3 cup maple syrup boiled in 2 cups water |
|
|
Chad's Fresh Hop Ipa
|
American IPA
|
5.5 Gallons |
1.088 |
1.016 |
9.44 |
104.96 |
5.21 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.13 |
Efficiency: 35 |
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: 8/29/2015 10:00 PM |
| Notes: |
|
|
Fullers ESB
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.06 |
1.019 |
5.45 |
30.93 |
16.05 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2015 7:20 AM |
Notes:
|
|
|
Mosaic 2-Row Pale Ale SMASH
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.009 |
5.92 |
46.47 |
3.59 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 9:44 PM |
Notes: Brew 1/12/16
2 packets of US-05
Keg 1/24/16 |
|
|
Grapefruit Session IPA
|
American Pale Ale
|
5.25 Gallons |
1.046 |
1.011 |
4.55 |
75.32 |
7.79 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 1/17/2017 8:58 PM |
| Notes: For the second grapefruit peel - make a simple syrup and use it as the bottle conditioning agent. |
|
|
Lawson’s Double Sunshine IPA
|
Double IPA
|
6 Gallons |
1.074 |
1.012 |
8.14 |
91.87 |
6.7 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 8.01 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/22/2017 1:21 AM |
Notes: After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.
Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C). |
|
|
Jackie Brown
|
American Brown Ale
|
5.5 Gallons |
1.057 |
1.013 |
5.82 |
71.41 |
18.71 °L
|
2.4K |
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: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2017 6:40 PM |
| Notes: |
|
|
Bowie In Space
|
Specialty IPA: New England IPA
|
6.3 Gallons |
1.062 |
1.014 |
6.36 |
75.41 |
4.84 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 62 |
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: 6/23/2021 9:51 PM |
| Notes: |
|
|
Berliner Weisse
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.013 |
5.63 |
9.28 |
3.74 °L
|
2.4K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 11.25 psi |
Creation
Date: 10/18/2018 5:33 AM |
| Notes: 1L starter with 1 pack of yeast. First pitch the Philly sour to acidify the wort to 3.3-3.5PH, then pitch the WLP029 yeast starter for fermentation. In the one pictured I added raspberry, blueberry & vanilla. |
|
|
Chaga & Reishi Brew
|
Spice, Herb, or Vegetable Beer
|
23 Litres |
1.049 |
1.009 |
5.33 |
2.43 |
4.14 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2018 8:42 AM |
| Notes: |
|
|
Belgisk Quadruppel (20 L)
|
Belgian Dark Strong Ale
|
20 Litres |
1.09 |
1.012 |
10.16 |
38 |
32.37 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 27 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 8:55 PM |
Notes: Mesk/kok:
Ta av ca 3 liter klarnet vørter og kok dette ned til ca 0,5 liter mørk brun/rød sirup (rør ofte så det ikke svir seg), tilsett litt av vørteren som er til kok for å tynne ut sirupen. Tilsett alt i kok.
Gjæring:
Kjøl ned til 17° celsius
Tilsett oksygen 8-10PPM
tilsett gjær
Primær (7 dager fra 20° opp til 27° celsius)
Sekundær (3-10 dager fra at 27° til 16° celsius)
Lager (40 dager 10° celsius)
Alternativ gjær: WLP500 eller Danstar Abbey
Alternativ bitterhumle: Northern Brewer |
|
|
Dopplebock 50L
|
Doppelbock
|
50 Litres |
1.057 |
1.01 |
6.11 |
17.94 |
15.45 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.22 bar |
Creation
Date: 8/30/2020 12:29 AM |
Notes: Based on a dopple bock with modified recipe to target a lower ABV (can drink more) whilst retaining the flavour. The malt profile is supported by the use of German Bock Lager Yeast (WLP833). FG = 1.009, ABV = 6.3%
Won best in class at Gisborne (NZ) 2020 home brew competition - Lager. |
|
|
Mac Daddy Nut Brown Ale
|
American Brown Ale
|
3 Gallons |
1.058 |
1.019 |
5.22 |
35.02 |
23.95 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2015 7:52 PM |
Notes: 0.5 tbs macadamia nut extract at bottling
60 minute boil
|
|
|
Rogue Shakespeare Oatmeal Stout
|
American Stout
|
27.8 Litres |
1.061 |
1.015 |
6 |
54.05 |
40.2 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 34.56 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 89 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2015 7:57 AM |
| Notes: |
|
|
Coconut Schwarzbier
|
Schwarzbier
|
4 Gallons |
1.071 |
1.019 |
6.84 |
31.95 |
40 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2013 2:18 PM |
| Notes: Add 1# of shredded, toasted coconut to mash. Add 1/2# of toasted coconut to secondary/keg. |
|
|
European Pilsner
|
Czech Amber Lager
|
5 Gallons |
1.044 |
1.008 |
4.78 |
12.85 |
3.54 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
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: 2/21/2016 5:16 PM |
Notes: Add dry yeast to top of the Wert. Place fermenter in a warm area (60-65°F).
Approx 1-3 days after adding the yeast and healthy fermentation is taking place, move your fermenter to your cool area (48-60°F). Basement floors during colder months or a refrigerator with temperature control.
Wait 7-10 days of fermentation, then allow to rise to room temperature for 24 hrs. Diacetyl rest. Transfer into a glass carboy for 3-12 weeks at lagering temperature (36-45°F). |
|
|
|
|