|
Dorymans Dark Ale
|
Classic Style Smoked Beer
|
5 Gallons |
1.068 |
1.018 |
6.54 |
77.24 |
30.55 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 9/2/2015 2:30 AM |
Notes: Mash was 153 degrees 1hr 10 min
OG was 1.052
Not enough flavors -watery
IBU's are off. |
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Pirate Life IPA
|
American IPA
|
20 Litres |
1.056 |
1.01 |
6.05 |
63.54 |
8.04 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 12/18/2018 8:58 AM |
| Notes: |
|
|
Sassafras Stout
|
Oatmeal Stout
|
5 Gallons |
1.074 |
1.015 |
7.8 |
22 |
50 °L
|
2.2K |
0 |
|
|
Author:
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MoleculeChaser
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 8/13/2015 12:14 AM |
| Notes: |
|
|
2019 Boat Beer Clone
|
No Profile Selected |
12 Gallons |
1.042 |
1.009 |
4.25 |
38.16 |
3.13 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 14.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 3/18/2019 10:54 PM |
| Notes: Split 12 gallon batch. Two yeasts- Omega Conan and Omega Kolsch 2. |
|
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Pirate Honey Porter
|
Robust Porter
|
50 Litres |
1.061 |
1.017 |
5.8 |
25.45 |
32.62 °L
|
2.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 1:02 AM |
Notes: FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days
MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C. |
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8A - Munich Dunkel
|
Munich Dunkel
|
1 Gallons |
1.056 |
1.015 |
5.33 |
28.75 |
20.71 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 10:40 PM |
| Notes: |
|
|
Eisbock - Barrel Aged
|
Eisbock
|
11 Gallons |
1.091 |
1.021 |
9.18 |
20.78 |
19.54 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: 1.133 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2016 4:59 PM |
| Notes: Mash low for 90min. Mashout to 155 for 30 min. Pitch with Aerated 2 x normal Yeast quantity that are actively fermenting. Pitch at 48F into well aerated wort and let ferment rise to 52F, hold at 52f until complete. If needed do diacetyl rest at 58 to 60F for 2-3 days. Cool to 42F. Rack off settled yeast. Hold at 42F for two to three weeks, then Cool to 33F for a minimum of eight weeks (12 weeks or longer because of high alcohol). Make 2 batches = 22 gallons and freeze in corny kegs to get 10 gallons of Eisbock. Note IBU will be concentrated in the Eisbock. Place in Rum/Wiskey barrel and age 6 months to 12 months. Estimated ABV = 15 to 17%. Bottle with ? priming sugar and Champagne yeast and or CBC-1 yeast or keg and force carbonate and bottle with the Last Straw. |
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Coconut Imperial Porter
|
Imperial Stout
|
5.5 Gallons |
1.113 |
1.03 |
10.83 |
51.15 |
50 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: sugar |
Priming Amount: .75 cup |
Creation
Date: 4/21/2016 4:02 PM |
Notes: 2 vials of yeast
Had to split the mash due to volume. Poured second tun into the first after draining increased tun volume. Boiled down to 7.5 gallons before starting hops.
6 gals @ 1.110 pitch, 10 days 1.040 primary, added dry champagne yeast and coconut. |
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Lemon Drop Saison
|
Saison
|
5.5 Gallons |
1.052 |
1.008 |
5.67 |
16.93 |
7.3 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/15/2018 3:35 PM |
Notes: Batch 28 Substitutions
Giga Yeast 027 Belgium
Used .3 oz of Columbus and .4 oz of Tahoma = 7.2 AA
Used Campden tablet to dechlorinate
Had to repurchase BE-134 at 48 hours
Dry-hopped with 1 oz of lemon drop - day 7
Lemon zest of 2 large lemons - day 7
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Nut Brown Ale
|
Dark Mild
|
5.5 Gallons |
1.056 |
1.015 |
5.45 |
9.5 |
19.2 °L
|
2.2K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 9:49 PM |
| Notes: |
|
|
Contains No Juice DIPA Clone
|
Double IPA
|
5.5 Gallons |
1.072 |
1.009 |
8.24 |
58.62 |
5.67 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.33 |
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: 12/27/2017 5:47 PM |
Notes: Mash at 150°F (65.5°C), adjust mash to achieve 5.1–5.3 pH.
Ferment at 75 degrees for 5 days, then let free rise to 78 degrees to finish fermentation.
Dry hop when gravity falls below 1.020 for 7 days.
After 7 days on hops, crash beer to 32°F (0°C) and hold for 4-5 days before racking to keg or bottling. |
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Lavender Hibiscus Honeyweizen
|
Weissbier
|
5.5 Gallons |
1.054 |
1.014 |
5.21 |
14.83 |
7.06 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2020 4:48 PM |
Notes: Lavender & Hibiscus added last 10min of boil.
Honey added at FlameOut.
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|
Pissing Boy
|
Belgian Dark Strong Ale
|
5.5 Gallons |
22.513 |
5.134 |
9.72 |
38.72 |
25.28 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 80 |
Boil Gravity: 19.3 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2015 4:47 PM |
| Notes: Do a Mash rest at 122 (20-30 min), then again at 140 (20-30 min), then bring to 158 for 45 min. |
|
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Stout BakkerBrouw
|
Dry Stout
|
20 Litres |
1.074 |
1.018 |
7.38 |
18.96 |
36.69 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 3.75 |
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: 1/23/2019 7:45 AM |
Notes: Put 25,5Liters of water in the kettle,
Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.
Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.
Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).
After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.
Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.
Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.
Now siphon your wort to the second keg/bucket. Let it rest for another week.
Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.
Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.
Cheers!
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|
Session IPA
|
American IPA
|
7 Litres |
1.041 |
1.009 |
4.22 |
18.83 |
4.13 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 10.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: 9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Bottle condition |
Priming Amount: 26g table sugar |
Creation
Date: 9/11/2017 4:55 PM |
| Notes: |
|
|
'Murica APA (MU)
|
American Pale Ale
|
23 Litres |
1.05 |
1.011 |
5.16 |
91.1 |
5.98 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 40 |
Boil Gravity: 1.039 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Keg |
Priming Amount: 30 psi |
Creation
Date: 12/19/2016 1:39 PM |
Notes: Batch #3 - 4/11/18 - 66% Eff. -
- 31.5L mash as boil time cut down to 40 min from 60 min in last batch.
- Kept same "light hoppy" water profile.
- Use 30.5L mash next time, still had about 1L left over fermenter volume.
- Ferm temp 19C, upped slowly over a few days to 20.
16/11/18 - FG: 1012, cold crashed.
17/11/18 - Kegged and carbed at 35psi for 3 min.
Batch #2 - 13/3/18 - 5.17% ABV
- 32L mash
- Gladfield American Ale (5kg) instead of Weyerman pale
- Weyerman Munich 2 (0.35kg)
- Mash and boil time shortened - 67% efficiency
- Hop profile back to recipe
- Yeast x3 packs rehydrated in 300ml/30g (DME) & 1/4 tsp yeast nutrient on stir plate for 3 hours
- Yeast pitched at 23C
20/3/18 - Dry hopped
21/3/18 - SG:1012
Drunk at Beer Club and tasted quite fruity, people liked it.
Batch #1
- Strike Temp. 69C
- 70 min boil instead of 90 min suggested
- Substituted Carapils for CaraHell
- Substituted Cosby Exp. #4 (40g) for Columbus (25g)
- Forgot Whirlfoc & yeast nutrient (Doh)
- Dry pitched x2 M44 yeast packs (Suggested x3)
- Diacetyl rest at 22C towards end of fermentation
- Dry hop at 20C for 5 days
- Cold crashed with gelatine
21/1/17
- Dry hopped
25/1/17
- Cold crashed to 1.5C (forgot to use gelatin, doh)
29/1/17
- Bottled using drops
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Riwaka/Nelson/Citra Hazy IPA I
|
Specialty IPA: New England IPA
|
7.5 Gallons |
1.082 |
1.019 |
8.18 |
12.66 |
5.32 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2016 6:55 PM |
| Notes: |
|
|
Bullocky Pale Ale
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.48 |
46.63 |
8.22 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 6:02 PM |
| Notes: Ferment at 66 degrees for 4-5 days until fermentation dies down then bump temp up to 69-70 degrees. |
|
|
Blonde Ale
|
Blonde Ale
|
24 Litres |
1.045 |
1.011 |
4.4 |
21.71 |
4.44 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 73 |
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: 5/9/2015 12:44 PM |
Notes: caramel
honey
dry hops
beat |
|
|
Addicted Coffee Stout
|
American Stout
|
5 Gallons |
1.065 |
1.016 |
6.39 |
21.81 |
30.42 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2016 4:13 PM |
| Notes: Source: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-coffee-stout/ |
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