|
Red X US IPA
|
American IPA
|
19 Litres |
1.051 |
1.011 |
5.27 |
60.19 |
12.65 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 8:20 AM |
| Notes: 1.059 concentrated OG |
|
|
Ruby Red Ale
|
Irish Red Ale
|
22 Litres |
1.042 |
1.011 |
4.12 |
25.18 |
11.2 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.7 |
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: 9/20/2020 1:42 PM |
| Notes: |
|
|
Surf Wax
|
American IPA
|
2.5 Gallons |
1.069 |
1.017 |
6.81 |
38.22 |
4.46 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 3.5 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: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2019 4:25 AM |
| Notes: |
|
|
Annual Bavarian Lager
|
Munich Helles
|
13 Gallons |
1.048 |
1.012 |
4.75 |
20.32 |
2.99 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2017 12:16 PM |
| Notes: |
|
|
Ekuanot IPA
|
American IPA
|
6.5 Gallons |
1.06 |
1.012 |
6.27 |
58.61 |
6.31 °L
|
2.3K |
0 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 5/26/2017 10:21 PM |
| Notes: Make a 1.7 ltr starter with 1 can of Imperial Yeast. (2 months old) Says it will make 346 billion cells. Yeast was a custom blend for Bader Homebrew. It was made up of Barbarian, Citrus and Juice strains. |
|
|
MB4 - Lemon/Rosemary
|
Pre-Prohibition Lager
|
22 Litres |
1.051 |
1.009 |
5.52 |
39.76 |
7.05 °L
|
2.3K |
0 |
|
|
Author:
|
|
NSB17
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2016 2:40 PM |
Notes: Brewdate: 05/02/17
NOTE: Rosemary at flame out was steeped for 15 minutes
Measured Gravities:
First runnings - 1.095
Last runnings - 1.015
Boil gravity - 1.046
O.G - 1.050
Volume in fermentor - 22 litres
Terminal gravity -
|
|
|
Mango Habanero IPA
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.082 |
1.023 |
7.74 |
46.79 |
8.39 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
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: 9/25/2016 6:54 PM |
Notes: Looza Mango Juice or Jumex.
Habanero Amount varies due to strength.
Muntons Active Dry Yeast or Saf US-05 or WLP 001 California Ale.
2 packets Yeast or a Starter needed. |
|
|
Witbier
|
Witbier
|
23 Litres |
1.051 |
1.013 |
5.04 |
12.31 |
4.65 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 84 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2015 10:29 AM |
| Notes: |
|
|
Imperial Rye IPA Chinook Mosaic Galaxy Simcoe
|
Imperial IPA
|
25 Litres |
1.079 |
1.013 |
8.6 |
80.48 |
11.94 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 9/24/2015 8:06 PM |
| Notes: |
|
|
Full Sail Amber Ale Clone
|
American Amber Ale
|
5.25 Gallons |
1.06 |
1.015 |
5.9 |
30.58 |
16.87 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 7/11/2015 12:18 AM |
Notes: Full Sail Amber Ale Clone.
Full Sail Amber is a sweet, malty, medium-bodied ale with a spicy, floral hop finish. It’s brewed with 2-row Pale, Crystal and Chocolate malts and hopped with Mt. Hood and Cascades.
ABV 6% IBU 31
Estimated BU/GU ratio: 31/60 = 0.52
Style Average BU/GU ratio: 32.5/52.5 = 0.62 |
|
|
Mein Dunkle Eine
|
Dunkelweizen
|
5 Gallons |
1.056 |
1.016 |
5.31 |
42.21 |
40 °L
|
2.3K |
1 |
|
|
Author:
|
|
ericosuave420
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 47 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: priming sugar |
Priming Amount: .5 oz |
Creation
Date: 3/17/2013 1:03 PM |
| Notes: |
|
|
Saison Du BUFF - Rough Clone
|
Saison
|
20.8 Litres |
1.062 |
1.014 |
6.22 |
41.63 |
3.96 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 12:42 AM |
| Notes: |
|
|
Amber Rye Ale
|
Specialty Beer
|
5.5 Gallons |
1.056 |
1.016 |
5.3 |
57.8 |
13.95 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 11/10/2014 1:34 PM |
Notes: Ferment for 7 days at 70 degrees.
Transfer to secondary and leave until fermentation stops.
Dry hop with 1 oz. Citra for 5 days.
Cold crash 3 days with 1 tsp. Gelatin mixture (optional)
Remove from fridge, warm overnight, prime, bottle, and condition for 21 days.
This recipe is a mash-up of two excellent beer styles: Amber Ale and Rye Ale. The Amber Ale brings a malty flavor, medium to medium-full body, and a rich amber color, while the Rye brings a distinctive spicy grain note. The hop flavor on this beer is noticeable with a spicy hop character, with a noticeable hop bitterness. Definitely a beer to enjoy throughout the fall season.
Enjoy!
HG~ |
|
|
T-B Pilsner
|
German Pils
|
20 Litres |
1.046 |
1.008 |
4.98 |
30.91 |
3.58 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 8:25 AM |
| Notes: |
|
|
Aussie IPA
|
American IPA
|
10.5 Gallons |
1.038 |
1.008 |
3.96 |
104.84 |
8.88 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Force Carbonate |
Priming Amount: 10 PSI @ 38F |
Creation
Date: 11/3/2014 4:08 AM |
Notes: 1/4 cup slurry with 1L and 100 g DME.
Would be interesting to try recipe with different yeast next time. Maybe s04 or 2007. |
|
|
012. Are You Afraid Of The Dark IPA?
|
American IPA
|
3.9 Gallons |
1.066 |
1.02 |
6.05 |
49.24 |
26.2 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 4.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 77 |
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: 10/11/2014 5:46 PM |
Notes: Batch size: 3.4G
Grain Bill: 8lbs
Boil time: 60 mins
Trub Loss: 0.2G
Mash Thickness: 1.5 qts/lbs
Target mash temp: 152
Wort Shrinkage: 4%
Grain Absorption: 0.13 gal/lbs
% Boiloff: 10%
Total water needed: 5.14G
Mash: 2.66G
Sparge: 2.55G
Strike temp: 164.33F
Pre-boil wort: 4.17G
1. Start with strike water of 10.1L (2.66G) @ 164.33F.
2. Put in 8 lbs of grains.
3. Rest at 152F for 60 mins.
4. Assuming grain absorption of 0.13G/lb, should end up with 1.62G in brew kettle.
5. Prepare for dunk sparge by adding 9.7L (2.55G) to secondary brew kettle. Add grain bag for 15 minutes @ 170F. Squeeze.
6. Begin partial mash out in primary brew kettle for 15 minutes @ 170F.
7. Add sparge water to primary brew kettle. This should result in 4.51G of pre-boil wort.
Took twenty minutes to get to 164F. Didn't drop below 160. 158 after 5 minutes. 155 after 10 minutes. 150 after 50 minutes.
Shit, forgot to add 0.25 lbs of flaked wheats.
Hydrometer is reading 1.04 in water.
Took 25 minutes to boil.
Ended up with 4.6 gallons of pre-boil wort... Hydrometer reads 1.04 @ 118F = 1.048...way below my target OG. If I drop 4 points, its actually 1.044. If 1.044 with 4.7 gallons of PB wort, then efficiency is 75.5%, not bad. Will add 0.75 lbs of corn sugar @ 15 minutes to bump OG.
52 minutes after boil to get to 80F with ice bath.
Now have 1.070 OG with 4.0 gallons of beer! I guess its more like 1.066 based on calibration... That is 77% efficiency!
6 days after pitching, FG is at 1.020 - two gravity points higher than expected. 72% attenuation versus 70%, not so bad. Started to dry hop with 2 oz.
Bottle Carbonation: 2.4 Volumes of C02. 2.9 oz of corn sugar with a cup of boiled water for 3.5 gallons.
First taste on November 13, 2014 - 15 days after bottling. App: completely opaque. Decent head if poured right into clean glass. Aroma: fruity and grassy notes. Taste: Bitter and dry. Fruity. MF: high carbonation. Light-medium body. Overall: really good! even after two weeks in the bottles.
Description: Find the lightness in this deep, dark beer. While it may be completely opaque, reminiscent of a black hole, the aroma and taste will remind you a beautiful nebula, similar to that of an IPA with a dry bitterness coupled with fruity and grassy hoppy notes. Not for the faint of heart. Drink if you dare. 6.1% abv, 50 IBUs.
Tasting on november 25: off-white head that fades quickly. Extremely black with hoppy, dry taste and bitter aftertaste. |
|
|
Jålegeit
|
Fruit Beer
|
23 Litres |
1.042 |
1.006 |
4.69 |
14.54 |
3.43 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2018 9:27 AM |
| Notes: |
|
|
Sierra Nevada Clone
|
American Pale Ale
|
10 Gallons |
1.059 |
1.015 |
5.78 |
32.41 |
7.84 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 10/9/2013 2:29 AM |
| Notes: |
|
|
Galaxy Smash
|
American Pale Ale
|
5.5 Gallons |
1.046 |
1.008 |
4.99 |
34.77 |
2.55 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 69 |
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: 1/31/2020 2:46 PM |
| Notes: |
|
|
Dunkel
|
Munich Dunkel
|
5.5 Gallons |
1.054 |
1.015 |
5.12 |
21.82 |
14.77 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 71 |
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: 7/9/2013 3:51 PM |
| Notes: after 24 hours yeast culture was mature and crashed to 50 degrees ferment temp |
|
|
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|
