|
Sunny Day Brown Ale
|
No Profile Selected |
32.5 Litres |
1.046 |
1.01 |
4.79 |
43.83 |
17.14 °L
|
684 |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2020 9:56 AM |
| Notes: |
|
|
IPA Scott Janish
|
American IPA
|
21 Litres |
1.066 |
1.013 |
7.03 |
53.04 |
6.13 °L
|
684 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 68 |
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: 4/13/2022 6:14 AM |
| Notes: 2 |
|
|
Hazy Orange
|
Specialty IPA: New England IPA
|
18 Litres |
1.059 |
1.013 |
6.02 |
11.96 |
3.96 °L
|
684 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/13/2022 9:20 AM |
| Notes: receta creada a partir de https://www.clawhammersupply.com/blogs/moonshine-still-blog/candy-orange-ipa-hazy-session |
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Baltic Porter
|
Baltic Porter
|
5.5 Gallons |
1.084 |
1.024 |
7.93 |
26.75 |
27.04 °L
|
684 |
0 |
|
|
|
| Boil
Size: 6.98 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 3.72 psi |
Creation
Date: 1/29/2022 10:25 PM |
| Notes: |
|
|
REDMONK NEIPA
|
Specialty IPA: New England IPA
|
19 Litres |
1.071 |
1.018 |
6.97 |
59.5 |
5.59 °L
|
684 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 30.3 g |
Creation
Date: 3/28/2021 3:30 PM |
| Notes: |
|
|
The Sesh
|
English IPA
|
23.8 Litres |
1.056 |
1.011 |
6 |
49.85 |
10.2 °L
|
684 |
0 |
|
|
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| Boil
Size: 28 Litres |
Boil Time: 45 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 0.66 bar |
Creation
Date: 3/22/2021 8:16 AM |
Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash.
2. The mash involves steeping all the grain in 28L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 3L of water for sparging later after the mash. Begin to circulate the mash with the pump.
The four heating stages include:
(a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes.
(b) BETA AMYLASE: Heat the mash to 62 degrees Celsius and hold this temperature for 40 minutes.
(c) ALPHA AMYLASE: Heat the mash to 70 degrees Celsius and hold this temperature for 1 hour.
(d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 5 minutes. Remove after 5 minutes has elapsed.
3. Allow the grain to drain the mash back into the mash tun. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield.
4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions.
5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect.
6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller.
7. Continue the circulation process to aid in aeration.
8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen.
Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling.
9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation.
10. Dry hop AT High Krausen (Day 2). Slowly relieve pressure without causing over-foaming. Dry hop directly onto the Krausen and reseal the fermenter and bring back to 1 bar of pressure.
11. Ensure that a secondary pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Clean and sanitize this new fermenter and then transfer the primary ferment into new secondary fermenter via Liquid line/Gas line transfer. Ensure that the primary fermenter is kept under an equilibrium of constant 1 bar pressure so as to not cause yeast cake unsettlement. Discard trub from primary fermentation.
12. Pressurise to 2 bar and store/condition for 5 days before kegging.
13. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 2 degrees Celsius and 0.5bar.
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|
Weezle Fog
|
Specialty IPA: New England IPA
|
23 Litres |
1.065 |
1.012 |
6.99 |
6.53 |
4.54 °L
|
684 |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.88 bar |
Creation
Date: 9/16/2020 10:16 PM |
| Notes: |
|
|
We Will Bock You
|
Doppelbock
|
5.5 Gallons |
1.082 |
1.016 |
8.69 |
19.24 |
23.04 °L
|
684 |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 7/8/2020 5:31 PM |
| Notes: This recipe is based on the Little Barnabas traditional bock recipe in the Brewing Classic Styles text. The base malt was bumped up slightly to get the OG in the doppelbock range, and the specialty grain amounts were also adjusted up to maintain approximately the same grain proportions as the base recipe. |
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SMASH Mosaic Hazy
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.058 |
1.011 |
6.19 |
39.43 |
6.31 °L
|
684 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.81 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2020 3:34 PM |
| Notes: |
|
|
Comet, Get It
|
Specialty IPA: New England IPA
|
4.5 Gallons |
1.073 |
1.017 |
7.28 |
38.04 |
4.98 °L
|
684 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 4/16/2020 2:44 AM |
| Notes: |
|
|
I'm Not Not Drinking Kolsch
|
Kölsch
|
5.5 Gallons |
1.05 |
1.011 |
5.03 |
25.14 |
3.89 °L
|
684 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 10:24 PM |
| Notes: |
|
|
Nobody Cries On A Jetski
|
Specialty IPA: New England IPA
|
155 Gallons |
1.073 |
1.018 |
7.24 |
0 |
4.37 °L
|
684 |
0 |
|
|
|
| Boil
Size: 186 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 8/13/2019 10:03 PM |
| Notes: |
|
|
Mexican't Lager
|
Standard American Lager
|
5 Gallons |
1.048 |
1.009 |
5.12 |
66.21 |
4.12 °L
|
684 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 27.65 psi |
Creation
Date: 5/25/2019 11:28 PM |
| Notes: |
|
|
Loki's One Night Stand
|
Experimental Beer
|
2 Gallons |
1.083 |
1.021 |
8.19 |
549.08 |
22.7 °L
|
684 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 120 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/29/2019 4:28 PM |
| Notes: |
|
|
Pale Oat Mild
|
Mild
|
5.5 Gallons |
1.038 |
1.01 |
3.7 |
16.87 |
6.69 °L
|
684 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2018 9:07 AM |
| Notes: |
|
|
Mandarina Orange Session Amber Pale Ale
|
Fruit Beer
|
5.5 Gallons |
1.052 |
1.012 |
5.17 |
26.77 |
6.56 °L
|
684 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 5/23/2018 1:59 PM |
Notes: Was looking to create something with character and still easy drinking.
• Harvested yeast from the Zombie Dust, and put in a DME starter |
|
|
First BIAB
|
English IPA
|
5 Litres |
1.042 |
1.011 |
4.15 |
10.16 |
8.15 °L
|
684 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2017 12:46 PM |
| Notes: |
|
|
Island Breeze Ale
|
Cream Ale
|
5.5 Gallons |
1.054 |
1.012 |
5.47 |
23.11 |
6.04 °L
|
684 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2017 9:42 PM |
Notes: 32oz coconut water at 15min
.25 lb toasted coconut at 15min
.5 lb lactose at 15min
2lbs toasted coconut in secondary for 2 weeks |
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I En 20l
|
Specialty IPA: New England IPA
|
18 Litres |
1.061 |
1.014 |
6.12 |
45.81 |
4.25 °L
|
684 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2016 9:45 PM |
| Notes: |
|
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Kesäkakkaa NEIPA
|
Specialty IPA: New England IPA
|
20 Litres |
1.063 |
1.017 |
6.02 |
43.91 |
4.5 °L
|
684 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 4/17/2016 7:42 PM |
| Notes: |
|
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|
|