|
Outskirts Kveik IPA - Gluten Free
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.055 |
1.011 |
5.8 |
70.87 |
11.72 °L
|
721 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
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: 8/14/2020 5:21 PM |
| Notes: |
|
|
McFarland Farmhouse Ale
|
Saison
|
5 Gallons |
1.061 |
1.011 |
6.56 |
53.44 |
6.91 °L
|
721 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2023 11:18 PM |
| Notes: |
|
|
Pawpaws 4 Paws
|
Weissbier
|
5 Gallons |
1.058 |
1.015 |
5.59 |
18.4 |
5.2 °L
|
721 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.02 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 43.27 psi |
Creation
Date: 4/17/2023 6:06 PM |
Notes: Make yeast starter 2 days prior using 1000mL water and 4oz Bavarian Wheat DME and 1/2 tsp yeast nutrient boiled for 12 mins. Chill and pitch yeast, aerate using stir plate.
Use step mash to bring temp to 113F (10 mins), 122F (20 mins), 153F (40mins) and then mashout at 168F. Rinse with 2 qts 170F water; top off with 1 gal boiling water and bring to boil.
90 min boil
Add 1.5 lbs DME after 30 mins
Add 1.5 lbs DME after 60 mins
Add 1.5 lbs DME after 75 mins*
Add hops/extras* per schedule
* Addition of 2.5lbs pawpaws may bring liquid level to brim of boil kettle
Chill using wort chiller to 70F, siphon to 5 gal carboy and pitch yeast. Check gravity, and top off as needed to get to target OG
Ferment at 68F with blow-off tube, switch to airlock after ~3 days.
Increase temp to 70F for 3 days, then to 72F for until complete.
Auto-siphon in sanitized keg, bring to brewery, chill, and then carbonate to 3.5 vols CO2. Bottle using beer gun. |
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Blueberry Wine
|
No Profile Selected |
1 Gallons |
1.109 |
1.001 |
14.24 |
0 |
0 °L
|
721 |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2022 9:32 PM |
Notes: 6/16/2022
Pressed 4 lbs 5 oz blueberries, yielding 5 cups of juice. Dissolved 2 lbs of sugar in 6 cups of water. Added yeast nutrient and acid blend to water/sugar and heated to 170+ degrees. Put water/sugar into bucket, added juice and then topped off with water to 1 gallon. Added 1/2 campden tablet.
6/17/2022 - (approx) forgot to do this note at the time.
Added 1/2 tsp of Pectic Enzyme and rounded 1/4 tsp of Wine Tannin. Put 1/2 package of Premiere Classique yeast into warm water to activate. Added to must. Initial SG = ???. probably near 1.110.
7/12/2022
First Rack - SG = 0.996.
8/19 racked again. tasty, hint sweet, nice berry. slightly boozy
12/18 racked and treated with campden tablet and potassium sorbate |
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Mozacctra V2
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.35 |
24.32 |
4.35 °L
|
721 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 5/6/2022 12:28 PM |
| Notes: |
|
|
Rakau Kveik IPA
|
Specialty IPA: New England IPA
|
15 Litres |
1.063 |
1.013 |
6.66 |
53.22 |
4.29 °L
|
721 |
0 |
|
|
|
| Boil
Size: 18.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 1/14/2022 5:00 PM |
| Notes: |
|
|
Clear As Mud NEIPA
|
Specialty IPA: New England IPA
|
230 Litres |
1.06 |
1.017 |
5.71 |
4.38 |
4.62 °L
|
721 |
0 |
|
|
|
| Boil
Size: 190 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 72 |
Mash Thickness: 2.1 |
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: 10/13/2021 11:43 AM |
| Notes: |
|
|
American Light Lager
|
Light American Lager
|
5.5 Gallons |
1.054 |
1.016 |
4.95 |
13.57 |
3.3 °L
|
721 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2021 4:00 PM |
| Notes: |
|
|
Pineapple Pepper Ale
|
No Profile Selected |
5.5 Gallons |
1.038 |
1.007 |
4.06 |
38.18 |
2.25 °L
|
721 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 40 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2021 7:58 PM |
Notes: 5/18 brew, 2 jalapeno 40 mins, 1 pureed pineapple 10 mins
OSG=1.047
5/29-ESG=1.011 LIGHT PINEAPPLE NOSE AND FLAVOR, DECENT PEPPER BITE |
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Zappa Single Hop IPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.071 |
1.017 |
7.11 |
38.53 |
8.43 °L
|
721 |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.75 bar |
Creation
Date: 9/11/2020 2:13 AM |
Notes: Water Management
Mash Water
24L, Start Temp 72.9C, Target Temp 67C
Actual - 25L pumped into mash tun at 78C, mash tun settled to 73C, Added grain settled to 67C
First Running
Sparge Water
15L, Start Temp 87.5C, Target Temp 78C
Actual - 19L pumped into mash tun at 92C, settled to 76C
Second Runnings
Boiled for around 60min
1st Batch (Hops 40,40,50,50,90)
26L in Fermenter
Original Gravity 1.066
Final Target 1.016
Target ABV 6.6%
(Really good)
2nd Batch (Hops 30,40,50,50,50,50)
26L in Fermenter
Original Gravity 1.062
Final Target 1.016?
Target ABV 6.6%?
Pending
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|
Double Partial Aug 2nd
|
Doppelbock
|
21 Litres |
1.077 |
1.019 |
7.71 |
21.21 |
14.22 °L
|
721 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.148 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 2:29 AM |
| Notes: OG 1075 |
|
|
Tangerine Clean Dream - Double West Coast IPA Extract
|
No Profile Selected |
5 Gallons |
1.054 |
1.01 |
5.75 |
38.21 |
5.16 °L
|
721 |
0 |
|
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2020 4:31 AM |
Notes: The Tangerine Clean Dream is a play off of the Tangerine Cream Dream recipe. The Tangerine Cream Dream is a bold milkshake DIPA. This recipe dials back all the rich creamy sweetness and brings clarity to the forefront.
The Tangerine Clean Dream Double West Coast IPA offers a clean balanced bitter beer. The Hornindal Kveik yeast strain in this beer produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. It complements the citrus fruit-forward Comet hops added late in the boil and into the whirlpool which bring a heavy aroma boost. The big and brilliant tangerine flavor is the star of these Comet hops, grown in Central Minnesota. The skin and juice of 2 tangarines add an additional citrus boost.
Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this DIPA is $2.08.
You may use tap water and/or modify the water profile.
The 2 tangerines or mandarin should be juiced and the leftover pulp/seeds should be removed from the rind. The juice and the rinds are added into the last ten minutes of the boil.
It is highly recommended that a blow-off tube is used instead of an airlock for this extremely active fermentation.
Higher fermenting temperatures benefit this beer as the yeast will produce more characteristic flavors. It is advised to ferment between 85-90f. To achieve a warmer fermentation, use a brew belt, heat mat, or similar equipment in conjunction with a temperature controller.
For a fermentation blow-off tube, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height. It is best to elevate the beer at the beginning of the fermentation cycle with the spigot facing the area where you will be bottling so that the trub is not disturbed during the bottling process. In other words, try not to move the bucket just before bottling.
To bottle your beer, precondition each sanitized bottle with 2 Northern Brewer Fizz Drops. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.
Secondary fermentation in bottles takes between 9 and 13 days. 11 days is usually a safe amount of time to allow carbonation to build with the Kviek yeast used in this recipe.
Let the beer age for just about a week if kegged. It may very well be overly bitter and not well balanced the first day in the keg. If bottled, the beer should be ready after the 9+ days of secondary fermentation.
Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet. |
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Sra. NEIPA
|
Specialty IPA: New England IPA
|
21 Litres |
1.051 |
1.013 |
4.98 |
0 |
5.85 °L
|
721 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 60 |
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: 5/15/2020 8:54 PM |
| Notes: |
|
|
20200211-Raspberry NEIPA
|
Specialty IPA: New England IPA
|
26 Litres |
1.067 |
1.014 |
6.88 |
5.69 |
5.04 °L
|
721 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 3.14 |
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: 2/11/2020 12:00 AM |
Notes: p.H조절제 한수푼
당화 50도20분
61도30분
69도30분
매쉬아웃 78도 10분
월풀 80도5분 60도 내린후 5분 이후 20도까지 칠링
효모 066 2세대스타터 만들어 사용
라즈베리 2차 통갈이후 투입 2우러2월27일 병입
p.H조절제 한스푼 염화칼슘과 집섬 등 레시피에 있는거 넣고 시작하시오.당화는 50도20분 61도 30 69도 30 매쉬아웃10분 29리터에서 꼭 시작 |
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Hazy Pale Ale
|
Specialty IPA: New England IPA
|
5 Gallons |
1.058 |
1.015 |
5.67 |
56.3 |
5.33 °L
|
721 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2019 12:56 PM |
Notes: 1) 4 gals Hinkley springs into mash and boil - heat to 169F
2) Add salts and mash in - PH 5.3
3) 60 minute mash, no stir then reciruclate/lauter at finish - about 2 gallons (1 gallon prior to raising mash tube)
4) Begin sparge with 4 gallons of room temp pouring 1 gallon about every 15 mins slowly allowing it to rinse grain - ended up about 6.25 gallons
5) Boil and Hop following recipe, cool then whirlpool. Recirc wort through hop screen during WP hops - clogged a bit due to trub so watch next time
Forgot to measure OG
6) Transfer to Fermenter and shake vigorously - ended up just less than 5 gallons in Fermenter (~4.75g)
7) Cool steady at 67F and pitch decanted starter from fridge, still cold
8) Fermentation started by morning so ~12 hours. 24 hours in and blow-off bubbling hard
9) After 7 days I pitched dry-hop and pumped in co2 through my blow-off rig (has a co2 quick disconnect on a T-valve that can seal from my SS brew bucket)
Measured some FGs and got 1.014 - hit target
10) After 2 days on DH I dropped the temp to cold crash at ~38F and let crash for 3-4 days adding in co2 to keep positive pressure and ensure no oxygen
11) Kegged by pumping out a keg filled with sani into another keg and then closed transferred into the keg
12) Slow and steady carbed at 2.4 vols @ ~38F in kegerator
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Avg. Perfect Northeast IPA (NEIPA) W/Amarillo
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.061 |
1.015 |
6.01 |
45.22 |
5.21 °L
|
721 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: Keg - Force Carb. |
Priming Amount: 8.5 psi |
Creation
Date: 2/15/2019 9:04 PM |
Notes: Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, rack to the keg on Day 8 and force carb. through Day 10.
Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.
Fermentation temp: 68F
Amount packaged to keg = 4 gallons (sigh).
Next time, start with 9.5 gallons of water instead of 8.5. |
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Mondo Redondo
|
Specialty IPA: New England IPA
|
6 Gallons |
1.078 |
1.021 |
7.4 |
35.62 |
7.16 °L
|
721 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.072 |
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: 12/9/2018 1:47 AM |
| Notes: Add 0.5 grams of calcium chloride to strike and sparge water |
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Nut Brown
|
Mild
|
11 Gallons |
1.053 |
1.012 |
5.33 |
19.75 |
16.11 °L
|
721 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
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: 9/21/2018 5:15 AM |
| Notes: |
|
|
Kelsey New England
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.057 |
1.014 |
5.65 |
40.31 |
4.55 °L
|
721 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 8/13/2018 5:34 PM |
| Notes: |
|
|
JK Hibernal Dichotomous 2015
|
Clone Beer
|
10.5 Gallons |
1.039 |
1.007 |
4.18 |
20.01 |
3.01 °L
|
721 |
0 |
|
|
|
| Boil
Size: 12 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: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2018 5:43 PM |
| Notes: Recipe from Brewing Local |
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|
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