|
111 RED
|
No Profile Selected |
279 Gallons |
14.657 |
3.803 |
5.87 |
0 |
15.76 °L
|
647 |
0 |
|
|
|
| Boil
Size: 310 Gallons |
Boil Time: 90 |
Boil Gravity: 13.3 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 3/10/2021 10:54 PM |
| Notes: |
|
|
Tango Pale Ale
|
No Profile Selected |
5.5 Gallons |
1.063 |
1.017 |
6 |
59.24 |
6.42 °L
|
647 |
0 |
|
|
|
| Boil
Size: 7.09 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 9.67 psi |
Creation
Date: 4/15/2023 7:08 PM |
| Notes: |
|
|
Elst Fruit
|
American IPA
|
120 Gallons |
1.063 |
1.017 |
6.02 |
62.4 |
4.23 °L
|
647 |
0 |
|
|
|
| Boil
Size: 135 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 85 |
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: 4/11/2023 4:37 PM |
| Notes: |
|
|
Dew Point IPA
|
Specialty IPA: New England IPA
|
44 Gallons |
14.565 |
2.988 |
6.24 |
18.17 |
4.16 °L
|
647 |
0 |
|
|
|
| Boil
Size: 48 Gallons |
Boil Time: 60 |
Boil Gravity: 13.4 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 2/3/2023 3:08 PM |
| Notes: |
|
|
Star Power Midwest Lake IPA
|
No Profile Selected |
5.5 Gallons |
1.06 |
1.014 |
6.09 |
71.34 |
4.65 °L
|
647 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 70 |
Mash Thickness: 1.65 |
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: 4/15/2022 9:58 PM |
| Notes: |
|
|
Spring Citric Pale Ale
|
American Pale Ale
|
23 Litres |
1.055 |
1.011 |
5.89 |
41.94 |
7.91 °L
|
647 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.66 |
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: 2/2/2022 2:20 PM |
| Notes: |
|
|
Rye-ans Belligerence IPA
|
Specialty IPA: Rye IPA
|
5.5 Gallons |
1.058 |
1.01 |
6.23 |
66.88 |
9.74 °L
|
647 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 12/8/2021 9:40 PM |
| Notes: |
|
|
HOHO MATT
|
Sweet Stout
|
5.5 Gallons |
1.058 |
1.013 |
5.88 |
21.29 |
38.32 °L
|
647 |
0 |
|
|
|
| Boil
Size: 6.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 72 |
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: 12/8/2021 8:39 PM |
| Notes: |
|
|
Rauch Bier (Bamberg's Best)
|
Rauchbier
|
5.25 Gallons |
1.061 |
1.015 |
6.03 |
19.9 |
7.55 °L
|
647 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 6 oz |
Creation
Date: 11/27/2021 2:03 AM |
Notes: Keep smoked malt at 20% of the grain/extract.
Lighter in color than style calls for, but I wanted a golden, smokey, mysterious beer.
I prefer lower IBU brews.
Attenuation with a starter has reached 83%-84% with this yeast.
This is the only Lager Yeast I have found that will ferment at cellar temps. |
|
|
GOLDEN ALE
|
American Pale Ale
|
50 Litres |
1.063 |
1.018 |
5.96 |
21.31 |
7.01 °L
|
647 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2021 12:56 AM |
| Notes: |
|
|
Steve's Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.98 |
34.35 |
12.23 °L
|
647 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 6/23/2017 12:40 AM |
| Notes: |
|
|
Citra/Chinook Pale Ale
|
American Pale Ale
|
5 Gallons |
1.056 |
1.011 |
6.01 |
66.76 |
6.63 °L
|
647 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 9/13/2020 2:45 AM |
| Notes: |
|
|
Cream Ale
|
Cream Ale
|
5.75 Gallons |
1.06 |
1.013 |
6.11 |
18.68 |
4.99 °L
|
647 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 4.5 oz |
Creation
Date: 6/7/2020 6:04 PM |
Notes: 1600 ml. starter at 1.04
Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05
attenuation better than expected
finished at 1.011 about 5.3 ABV
carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing
tasty summer beer,easy drinking.
A great beer for the female in your life.
I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.
Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).
Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.
I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-
12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.
Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.
batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.
-Cheers-
|
|
|
Spicy Red Rye Ale
|
Irish Red Ale
|
5 Gallons |
1.059 |
1.013 |
6.04 |
57.9 |
14.32 °L
|
647 |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: dextrose |
Priming Amount: 5.4 oz |
Creation
Date: 4/3/2020 7:18 PM |
| Notes: |
|
|
Nameless
|
Saison
|
5.5 Gallons |
1.052 |
1.006 |
5.95 |
25.11 |
5.97 °L
|
647 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 84 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2019 3:46 PM |
| Notes: |
|
|
#063 PINKMAGGIT Brewing Kveik Mosaic
|
Specialty IPA: New England IPA
|
10 Litres |
1.057 |
1.012 |
5.93 |
37.67 |
4.63 °L
|
647 |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 30 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 33 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2019 7:14 AM |
Notes: 09/26 Start OG 1.054 (33C)
10/01 DryHop #1.004
10/02 Cold Crush (5C)
10/03 Kegging & KegHop #2
10/08 Ready to drink |
|
|
Mango Dank
|
Fruit Beer
|
20 Litres |
1.071 |
1.024 |
6.13 |
26.55 |
5.06 °L
|
647 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2019 6:56 AM |
| Notes: |
|
|
St. Brigid's Brew: Ould Porter
|
English Porter
|
5.5 Gallons |
1.055 |
1.01 |
5.91 |
63.35 |
26.94 °L
|
647 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 10/24/2018 5:59 AM |
Notes: 5/1/23-Grain was smoked about a 1 1/2years prior, dried and refrigerated. Switching to Meridian hops. Using yeast cake from Red Rye IPA, so S-05, oak chips and hops in fermenter. Water Mods: 2g Gypsum, 1g Epsom, 1g CaCl, 10g Chalk, 2g Baking Soda, 1ml Acid Sparge. Forgot to stir minerals, so sledge left behind.
6/12/21-Bottling off keg. Next time, add 1 more oz. EKG at 15 and at WP, ~40-45 IBU.
5/22/21-Kegged.
5/15/21-Finally brewing this up according to the new recipe with the new equipment. Lost 1/2G to the boil, lost maybe another 1 1/2G to grain, drips, hose changes, pump, etc. Learned a lot. 6 hours including clean-up. Fermenting with a toasted oak stick. Kegged on 5/22/21, tasted on 6/8/21-lightly smoky, roasty, sweet smelling, but dry in the mouth. Excellent! Do this again, just like this!
1/1/21-Smoked the malt for the next porter. Aging in the fridge.
12/28/2020-1st time AG. I will smoke the dark malts and this time I get to grind them in a proper malt mill. I will check PH, but I might need to add some baking soda. I am hoping for a higher temp on the mash for more body. The smoke was off and on in the previous batch, but it was well-received.
**Wanted to recreate a traditional wood-fired malt kiln flavor. Smoked wort 1-2 weeks earlier than brew day over Irish whiskey soaked oak chips. Dried grain in low oven. But it didn’t dry as well as I wanted, so I kept the grain refrigerated until brew day. Crushed grain by food processor. Couldn't take wet grain back to the LHBS for grinding (yeah, I need a home grain crusher). Mashed at 145 +/- ( Strike Water 3Q./165F, I need a mash tun that will hold temp) for 1 hour. Batch Sparged with 1 1/4G 180F Water. Ok, so the 23 ounces of Dark LME is a lie. I transferred to secondary my Barley Wine (12-14%, IBU 70-100, SRM 40) after only 1 week of fermentation. Apparently, I had more than 5 gallons to transfer (Thank You, Trustworthy Brewing in Burbank, CA and the Long Beach Home Brew Club and Strand Brewers Club!) so I made a 2 gallon boil of this porter, with the expectation that I would add 1 gallon of spring water; AND...2/3-3/4 of that gallon is half-fermented Barley Wine. Bottled 12/8/18 (19 Pints): delicious toasty coffee flavor, the smoke did not come through, though it showed up at different points in the aging process. |
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|
Perfect Pumpkin Ale
|
Autumn Seasonal Beer
|
5 Gallons |
1.063 |
1.018 |
5.88 |
13.38 |
13.42 °L
|
647 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2018 7:18 PM |
Notes: add pumpkin and Brown Sugar in the BOIL not mash
-you can use butternut squash instead of pumpkin
3 Days Before Brewing: use fresh pumpkin which you roast in the oven (seeds removed) at 375 degrees F until soft (2-3 hours). Sprinkle pumpkin with Brown sugar before roasting. Peel skin from pumpkin after letting it cool the peel off and dice it into cubes (being sure to save the juice for its flavor) and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. Put the pumpkin into a fine mesh bag designed for fruit or a bop spider equipped with a paint-straining bag.
Mash at 155 for 60 mins boil 90 mins
feel free to give me any advice on water chemistry! |
|
|
Bohemian Pilsner
|
Bohemian Pilsener
|
5 Gallons |
1.058 |
1.011 |
6.19 |
44.85 |
4.35 °L
|
647 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 4/4/2018 1:06 PM |
| Notes: |
|
|
|
|