|
3 Gallon Double IPA
|
Double IPA
|
3 Gallons |
1.073 |
1.013 |
7.92 |
93.63 |
6.38 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 81 |
Mash Thickness: 1.25 |
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: 10/9/2019 9:26 PM |
| Notes: |
|
|
Chocolate Jalapeno Porter
|
Brown Porter
|
6 Gallons |
1.048 |
1.015 |
4.32 |
22.08 |
35.78 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 78 |
Mash Thickness: 1.25 |
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: 4/4/2015 3:26 PM |
Notes: https://www.homebrewersassociation.org/forum/index.php?topic=18012.0
|
|
|
Crisp Summer Ale
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.009 |
5.6 |
56.5 |
4.08 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 7.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.2 |
Creation
Date: 4/30/2018 5:54 PM |
| Notes: |
|
|
Tom's Imperial Kolsch
|
Kölsch
|
11 Gallons |
1.083 |
1.019 |
8.44 |
12.8 |
4.95 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2017 5:53 PM |
| Notes: 4l starter |
|
|
Peaches 'N Cream Ale
|
Fruit Beer
|
5.25 Gallons |
1.091 |
1.018 |
9.66 |
45.91 |
10.2 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 1/11/2015 7:36 PM |
| Notes: Racked onto 108 oz.canned peaches (in juice, drained). |
|
|
Honey Badger Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.063 |
1.018 |
5.94 |
23.82 |
29.93 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 83 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.4 oz |
Creation
Date: 2/13/2015 6:08 PM |
Notes: Honey Badger doesn't like yellow fizzy beer! BF calls this a Stout, I called it a Porter.
Use Instant Oatmeal instead of Flaked Oats.
Squeeze or press grain bag to get all wort possible.
Use pure Maple Syrup (not the cheap store stuff.)
Use pure Vanilla extract or two vanilla beans split & scraped in primary or secondary. |
|
|
Cyser
|
Dry Mead
|
5 Gallons |
1.087 |
1.018 |
9.12 |
0 |
2.72 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2015 1:34 AM |
| Notes: Stagger yeast nutrients first at pitch then three days later.fermenting started slowing at date 16.at day 25 still fermenting gravity at .996 much stronger and dryer than last tasted at 1.000.approching 12%abv..11.94.atm..day 30 .994 and 12.21 abv. |
|
|
Zombie Dust
|
Imperial IPA
|
1 Gallons |
1.08 |
1.014 |
8.66 |
117.96 |
10.72 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2015 1:11 AM |
| Notes: |
|
|
Hopersonic (Brewie)
|
American IPA
|
20 Litres |
1.057 |
1.013 |
5.88 |
46.32 |
8.21 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 4/30/2018 10:16 PM |
| Notes: |
|
|
Foreign Extra Stout
|
American Stout
|
3.5 Gallons |
1.071 |
1.02 |
6.75 |
45.42 |
39.49 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 66 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2016 3:08 AM |
Notes: GOALS:
OG: 1.071
FG: 1.017
SRM: 39
IBU: 45
ABV: 7.1%
PRE-BOIL GRAVITY: 1.060
** YEAST STARTER **
1. Approximately 24 hours prior to Brewing, make 10% DME solution (80gm / 0.8L).
2. Allow solution to Boil for ~5 minutes.
3. Auto-Siphon Solution into Erlenmeyer Flask
4. Apply Ice Bath until Temperature reaches ~68F.
5. Squeeze 1 packet of WLP013 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 3.3 gallons for 1.5 lb/qt ratio.
1. STRIKE WATER: 166F.
2. Add Grains @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Check Mash pH ~15 minutes into Mash.
pH: __________
5. Total Mash Time: 60 minutes
6. Begin Sparge!
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
** SPARGE **
1. Heat 4gal of Water to 165F. Add to Sparge Vessel.
2. Allow water to cool to 160F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30 minutes.
5. Measure pH of solution coming from Mash Tun @ end of Sparge.
Sparge pH: __________
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________
2. Boil for 90 minutes
3. Scoop the Poo for ~10 minutes.
4. Add Kent Hops @ 80 minutes.
5. Chill wort to 65F prior to Fermentation.
6. Oxygenate Wort AFTER pitching yeast.
ORIGINAL GRAVITY: ______________
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Hold Fermentation Temperature @ 67F for ~2/3 of Fermentation.
3. When ~1/3 of Fermentation remains, Shut off all Temperature Controls until Fermenter reaches: 70F.
4. Maintain Ranco @ 70F +/- 1F once temp reaches 70F for the remainder of Primary Fermentation.
3-week / 21-day Fermentation
** PRIMING **
"carbonate to approximately 2-2.5 volumes CO2"
1. Auto-Siphon 3gal of Fermented Beer into a bottling Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.25 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
3. Bottle
4, Bottle condition @ 65F until ready to drink |
|
|
Okkie Dokey - DEBS #1 IPA
|
American IPA
|
11 Gallons |
1.06 |
1.017 |
5.69 |
144.81 |
6.88 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 0.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2014 2:32 AM |
Notes: SPARGE WATER 167 DEGREES
|
|
|
Dubbel Or Do Not (there Is No Rye)
|
Belgian Dubbel
|
5 Gallons |
1.065 |
1.01 |
7.14 |
22.93 |
29.97 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 163.44g |
Creation
Date: 2/10/2015 12:54 AM |
| Notes: |
|
|
My Pisgah Pale Ale V2
|
American Pale Ale
|
11 Gallons |
1.061 |
1.017 |
5.71 |
33.5 |
8.18 °L
|
2.3K |
3 |
|
|
|
| Boil
Size: 15.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 7:31 PM |
| Notes: |
|
|
Globetrotter (Chinook Hopped Bohemian Pils)
|
Czech Premium Pale Lager
|
19 Litres |
1.055 |
1.014 |
5.57 |
41.37 |
3.99 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 1:30 AM |
| Notes: |
|
|
English Bitter V2
|
Best Bitter
|
24 Litres |
1.049 |
1.011 |
4.99 |
39.24 |
13.76 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2.7 |
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: 6/20/2021 4:57 AM |
| Notes: |
|
|
#5 Australian Pale Ale
|
American Pale Ale
|
10 Litres |
1.047 |
1.01 |
4.84 |
48.32 |
11.42 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 12.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2017 12:24 AM |
| Notes: |
|
|
Bakke Brygg Påskeøl 2017 20L ØLSETT
|
Belgian Specialty Ale
|
20 Litres |
1.063 |
1.015 |
6.32 |
25.36 |
8.13 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 69 |
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: 6,5 g sukker/l |
Creation
Date: 3/3/2017 12:17 PM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Rist godt på gjæringskaret i noen minutter etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.
Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.
Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)
Gjær-alternativer: WLP400 Belgian Wit/WLP570 Belgian Golden Ale/Fermentis T-58 |
|
|
Spencer Trapist Ale Clone
|
Trappist Single
|
5.5 Gallons |
1.061 |
1.012 |
6.34 |
27.04 |
5.27 °L
|
2.3K |
0 |
|
|
Author:
|
|
Professor Zymie
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 4:06 PM |
Notes: May/June, 201 BYO 2014
Based on article read in magazine.
After flameout, chill the wort down to 65 °F (18 °C) and pitch the yeast. You can then place in a warm space to allow fermentation temperature to start to rise to 72 °F (22 °C). Hold at this temperature during active fermentation. When active fermentation begins to settle down (kräusen begins to fall), increase the fermentation to 78 °F (26 °C) to be sure the yeast fements to completion. |
|
|
Eik Eller Ei
|
Wood-Aged Beer
|
25 Litres |
1.052 |
1.015 |
4.81 |
36.33 |
12.21 °L
|
2.3K |
0 |
|
|
Author:
|
|
Hellrik&Happy Arne
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: 7 |
Creation
Date: 3/17/2015 7:56 PM |
| Notes: |
|
|
Bees Knees
|
Belgian Golden Strong Ale
|
5 Gallons |
1.086 |
1.017 |
9 |
27.62 |
5.67 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.171 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 43.27 psi |
Creation
Date: 1/27/2015 10:22 PM |
| Notes: |
|
|
|
|