|
Smoked Porter
|
Robust Porter
|
10 Gallons |
1.094 |
1.024 |
9.09 |
46.27 |
40 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/15/2012 4:34 PM |
| Notes: |
|
|
Sam Adams Dark Depths: Baltic IPA (Clone)
|
Imperial IPA
|
5 Gallons |
1.089 |
1.021 |
8.84 |
42.37 |
29.74 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 32 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2013 2:49 AM |
| Notes: |
|
|
Lucky Bastard Scotch Ale
|
Strong Scotch Ale
|
5 Gallons |
1.08 |
1.023 |
7.49 |
10.54 |
22.17 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.161 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2014 7:47 PM |
| Notes: Full bodied, wee heavy. Rich and complex. Malt forward with caramel/toffee, hints of smoke and roast, with a slight alcohol warmth. |
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Challenge Baltic Porter
|
Baltic Porter
|
3 Gallons |
1.086 |
1.029 |
7.37 |
38.38 |
29.49 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2014 1:57 AM |
| Notes: Just bottled after 3 month fermentation...SG at 1.090 and attenuated down to 1.016, ABV of 9.7 and delicious! Will be brewing another 3 gal batch very soon. |
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West Coast IPA
|
American IPA
|
5 Gallons |
1.074 |
1.021 |
6.97 |
93.73 |
9.28 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 4.25 oz |
Creation
Date: 4/2/2014 7:22 AM |
Notes: Late addition of LME (6 lbs) & dextrose (.6 lbs) 15 minutes
Use 2 packets of yeast or make starter |
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White Chocolate Raspberry Stout
|
Sweet Stout
|
4.5 Gallons |
1.076 |
1.021 |
7.13 |
36.36 |
4.58 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 1/21/2019 4:57 PM |
| Notes: |
|
|
My THHB NEIPA Aka Beer Line Bypass
|
American IPA
|
5.5 Gallons |
1.072 |
1.018 |
7.11 |
170.74 |
5.44 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2017 3:18 AM |
Notes: I have bumped the grain bill up a little from the original but this works out nicely in my BIAB system.
I use Imperial A38 yeast not London Ale III (Wyeast Labs #1318)
1318 was what was original used. A38 JUICE is not listed on this site.
I do a step mash. This increased my efficiency and head retention.
I do a 170 sparge / rinse of the grain in a colander using 1.5 gallons of water. this puts me at a good 6 gallons in the fermenter.
that nest out to right about 5 gallons in the keg
ignore the water stuff I was just playing with that
I use well water and I add some calcium to harden it because I have a water softener.
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Saison Brett
|
Saison
|
5.5 Gallons |
1.066 |
1.013 |
6.96 |
39.21 |
3.86 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.35 |
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: 6/3/2016 10:22 AM |
Notes: Saccharification:150 degrees, 90 minutes
Sparge: 170 degrees, 10 minutes
General Instructions:
Mash and boil are straightforward. Add the candy sugar with 5 minutes left. Pitch yeast at 75 and keep it warm for a couple of weeks, then let it sit undisturbed for a month or two until the brett is done. And for heaven's sake don't fear the 3724! I didn't dry hop this beer, but it would be very good with some dry hopping. You could do Amarillo to boost the citrus, EKG to compliment the brett, or more Saaz.
BREWDAY NOTES:
Actual SG: 1.063
If we get down to 1.002: 8% ABV
Pitched yeast at approx 75F. Placed in Living room at 74F |
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Murphy's Irish Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.049 |
1.012 |
4.81 |
28.72 |
13.79 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 1/24/2023 6:23 PM |
Notes: 1/28/23 - brewed. OG 1.056. added .375-5gal water as I was under 5gal mark.
2/13/22 - kegged at 30psi at 9pm |
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Bitch
|
American IPA
|
5 Gallons |
1.086 |
1.024 |
8.08 |
106.34 |
35.27 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/14/2012 6:43 PM |
| Notes: |
|
|
Hazelnut Vanilla Double Chocolate Stout
|
Sweet Stout
|
5.5 Gallons |
1.063 |
1.027 |
4.79 |
25.6 |
49.74 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 61.5 |
Mash Thickness: 3.04 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2022 11:06 PM |
Notes: Spargeless. Had a few stuck mashes at start of recirculation - not sure what was the cause. Mixed everything up after a good stir and gravity immediately started rising rapidly. Used gloves and plate to push all remaining wort out of mash tun after mashout. Will likely sparge for next batch.
pre-boil gravity - 1.045
post-boil gravity - 1.063
final-gravity - 1.041
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|
Bone Yard Hop Venom
|
Imperial IPA
|
5.5 Gallons |
1.113 |
1.033 |
10.42 |
48.58 |
7.44 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 7.48 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: N/A |
Creation
Date: 4/10/2020 2:32 PM |
Notes: Ferment as close to 64F as possible.
The Venom hop blend is equal amounts of Centennial, Chinook, CTZ, and Simcoe. |
|
|
Mango Chili Pepper IPA
|
Imperial IPA
|
900 Litres |
21.278 |
4.809 |
9.16 |
78 |
10.85 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 1000 Litres |
Boil Time: 60 |
Boil Gravity: 19.3 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21.1 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2017 9:14 AM |
| Notes: |
|
|
SMASH Kveik
|
American Pale Ale
|
25 Litres |
1.059 |
1.015 |
5.8 |
34.84 |
4.3 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 4/2/2016 10:53 AM |
| Notes: |
|
|
Grapefruit Pulpin'
|
American IPA
|
5 Gallons |
1.071 |
1.016 |
7.2 |
56.64 |
6.04 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 2:59 PM |
| Notes: Add dry hops and grapefruit peel to secondary. Keg 5-7 days after dry hopping. |
|
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Ambergeddon Clone
|
American Amber Ale
|
2.5 Gallons |
1.07 |
1.018 |
6.83 |
58.43 |
22.95 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 33.6 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2016 8:30 PM |
| Notes: |
|
|
Apple Pie Cyser
|
Other Specialty Cider or Perry
|
1 Gallons |
1.1 |
1.022 |
10.22 |
0 |
8.38 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.1 |
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: 5/19/2015 1:00 AM |
Notes: Rehydrate EC-1118 in 1/2 cup 105F water
Heat 35oz. water with 35oz. honey to 110F dissolve honey.
Add honey water, 64oz. apple juice, and 1/4tsp Pumpkin Pie Spice to primary.
Check temp. and pitch yeast.
Shake like hell to aerate.
Fill gallon jug with water and leave head space.
OG 1.106
|
|
|
Belgian Honey Toasted Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.055 |
1.01 |
5.89 |
33.12 |
40 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2013 3:40 PM |
Notes: 2 days before brewing, toast the oats at 300 degrees F for 30 minutes. keep in brown paper bag until ready to brew.
Honey is added to boil with approximately 10 minutes remaining. |
|
|
Kolsh
|
Kölsch
|
5.5 Gallons |
1.049 |
1.011 |
5.01 |
20.81 |
3.62 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 7/2/2015 10:44 PM |
| Notes: |
|
|
Citrus Pine - Beer 31
|
English IPA
|
34.5 Litres |
1.056 |
1.012 |
5.8 |
47.51 |
3.09 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 120 |
Boil Gravity: 1.048 |
Efficiency: 86 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 100 |
Creation
Date: 6/15/2015 12:46 PM |
Notes: Admiral - Orange, Resin
Atlas - Lime, Pine, Floral
Mosaic - Mango, Lemon, Citrus, Pine
Mandarina Bavaria - Mandarin
Est.Mash pH = 5.38
Pre Boil pH =
PostBoil pH = 5.15
Beer pH = 4.19
16-06-15
At 30L (pre-watering up):
BG = 1047-49?
OG = 1063
FG = 1017
ABV = 6.00%
IBU = 55.10
SRM = 3.87
16-06-15 (post watering up):
At 31.5L:
OG = 1060
FG = 1017
ABV = 5.71%
IBU = 52.48
SRM = 3.74
19-06-15(Racked)with 2L loss at attenuation at 78%
At 29.5L
OG = 1060
FG = 1015
ABV = 5.93
IBU = 53.48
SRM =
25-06-15 Racked with 1300ml loss. 1500ml Sterile water with zest of 4 limes,juice of 1 lime 80ml Cellabrite + 150ml Allkleer added.
At 33L:
OG = 1057
FG = 1014
ABV = 5.66%
IBU = 50.10
SRM = 3.18
29-06-14 Racked off Finings with ... loss of 1.2L. attemuation up to 82% with FG of 1012
OG = 1057
FG = 1012
ABV = 5.95
IBU = 50.10
SRM = 3.18
29=-6-15 1.5l sterile water and 100g Dextrose (Bottled):
OG = 1056
FG = 1012
ABV = 5.8
IBU = 47.51
SRM = 3.09
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