|
Cherry Poppin' Hard Cider
|
Apple Wine
|
4 Gallons |
1.087 |
1.017 |
9.25 |
0 |
3.86 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 1 |
Boil Gravity: 1.087 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Honey |
Priming Amount: 8 oz |
Creation
Date: 11/19/2019 6:03 AM |
Notes: Cherry Poppin' Hard Apple
Cherry Apple Cider
4 Gallons Organic Apple Juice
1/2 lb Dates
2 lbs Corn Sugar, 1 lb Brown Sugar
Danstar & Fermentis yeast
OG: 1.85
Good fermentation in 24 hours
At 3 weeks - Rack to Secondary and add Cherry puree
At 5 weeks - add Sparkaloid
At 6 weeks Rack to Bottling Bucket and Back Sweeten 1/2 lb Honey, 1/2 lb Maltodextrin
Bottle Prime in Flip Top bottles.
Enjoy! |
|
|
Thundercookie Gingerbread Stout
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.07 |
1.021 |
6.47 |
22.35 |
42.73 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.156 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 11/2/2015 3:12 AM |
| Notes: |
|
|
Boneshaker IPA Clone
|
American IPA
|
5.5 Gallons |
1.066 |
1.015 |
6.64 |
151.61 |
12.37 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2018 5:05 PM |
| Notes: |
|
|
Nail Red Clone - Double Batch
|
Specialty IPA: Red IPA
|
42 Litres |
1.06 |
1.011 |
6.37 |
88.04 |
17.12 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 56 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2018 12:28 AM |
| Notes: mashed for 30mins at 55 degrees |
|
|
Wheat Saison
|
Saison
|
6.5 Gallons |
1.051 |
1.009 |
5.66 |
25.4 |
3.78 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 100 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 4:48 PM |
| Notes: |
|
|
Date Night IPA - Simcoe Galaxy IPA
|
American IPA
|
5.75 Gallons |
1.069 |
1.013 |
7.27 |
160.49 |
7.46 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2015 6:04 PM |
Notes:
Total Water Volume Needed = 10.5 gal
Mash Water = 5.25 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes
Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 5 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil
Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast
Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible. |
|
|
Fruity Kolsch
|
Kölsch
|
10 Gallons |
1.047 |
1.011 |
4.73 |
34.38 |
4.79 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
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: 5/8/2015 6:50 PM |
| Notes: |
|
|
Ladon's Best IPA ~ Citra (BIAB)
|
Imperial IPA
|
4 Gallons |
1.076 |
1.013 |
8.29 |
113.05 |
15.35 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 3/13/2015 10:30 AM |
| Notes: |
|
|
Baltic Porter
|
Baltic Porter
|
5 Gallons |
1.085 |
1.021 |
8.33 |
33.84 |
61.37 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
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: 12/30/2011 2:01 PM |
| Notes: |
|
|
WUOKSI Kesäsiirtola Brew
|
American Pale Ale
|
21 Litres |
1.046 |
1.009 |
4.89 |
14.93 |
9.08 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 90 |
Boil Gravity: 1.138 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 3:37 PM |
| Notes: |
|
|
Screaming Viking Pale Ale
|
American Pale Ale
|
6 Gallons |
1.054 |
1.009 |
5.91 |
87.3 |
8.7 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 9/25/2015 10:40 AM |
| Notes: |
|
|
Pumpkin Chai Ale
|
American Brown Ale
|
5.5 Gallons |
1.116 |
1.029 |
11.38 |
20.98 |
20.14 °L
|
2.1K |
2 |
|
|
Author:
|
|
Peter Winstanley
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
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: 9/18/2012 7:59 AM |
Notes: Make Tea concentrate with 1.5l of water and add to end boil
|
|
|
黒ライPA
|
Specialty IPA: Black IPA
|
10.5 Litres |
1.051 |
1.009 |
5.53 |
61.94 |
38.12 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 1/10/2016 5:50 AM |
| Notes: Final hop addition added slowly from 1 min - -3 mins |
|
|
Watermelon Wheat
|
Weissbier
|
5 Gallons |
1.051 |
1.01 |
5.34 |
11.76 |
4.07 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2016 3:50 AM |
Notes: Steep grains at 155F for 20 min in 2.5 gallons of water.
Sparge with 1 gallon of 170F water
Bring wort to boil, add 3.3 lbs of wheat LME. bring back to boil.
Add 0.5 oz hallertau hops.
Boil 40 minutes add other 0.5 oz hallertau hops
Boil 5 minutes
ADD REMAINING 3.3 lb LME. This will help maintain SRM.
Boil final 15 minutes.
Flame out and add 0.75 oz of Amarillo hops. After about 5 minutes begin chilling wort. Siphon to fermenter. Collect sample for hydrometer. Add enough water to achieve OG 1046 to 1051.
Aerate wort.
Pitch yeast, secure lid, set airlock and move to temp stable area. After fermentation is complete, move to secondary fermenter or go ahead and bottle.
Prior to bottling, mix 5 oz of priming sugar into 2 cups of boiling water, mix well then add 4 oz of watermelon natural flavoring. Stir to incorporate into the hot liquid. Cool to room temperature. Dump primer and flavoring mix into a clean bottling bucket. Transfer beer from fermenter to bucket and bottle as normal. Bottle condition for at least 2 weeks. |
|
|
Rye-PA
|
American IPA
|
5 Gallons |
1.072 |
1.018 |
7.06 |
53.1 |
6.33 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/11/2015 6:34 PM |
Notes: 7 Days in Secondary
|
|
|
Ginger Peach Ale
|
Specialty Beer
|
2 Gallons |
1.067 |
1.014 |
7.01 |
36.39 |
7.1 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2017 8:06 PM |
| Notes: |
|
|
Belgian Tripel
|
Belgian Golden Strong Ale
|
25 Litres |
1.07 |
1.007 |
8.23 |
37.33 |
3.81 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
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: 12/3/2017 4:09 AM |
| Notes: |
|
|
011. Shawn's Scotch Ale
|
Strong Scotch Ale
|
3.9 Gallons |
1.069 |
1.024 |
5.86 |
23.97 |
19.6 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 69 |
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: 9/15/2014 7:47 PM |
Notes: Formulations for scotch ales very, but they all start with a pale malt or pale extract base, generally making up about 70-80% of the grain bill. Crystal malt is used in both commercial and homebrewed recipes making up from 5-10% of the grain bill. Black or roast malt provide color and character in the 2% range, though most purists prefer roast malt over black malt.
Interestingly almost all commercial examples use either wheat malt or sugar in the 5-10% range, though sugar is rarely added to homebrewed versions. Other commonly added homebrew grains in small amounts include chocolate malt, cara pils for body, munich and amber malts though these are not commonly added to commercial browns. [Ref: Daniels]
There is no specific hops tied to the scotch style, though low alpha traditional English or Continental hops are considered most appropriate. Goldings, Williamette and Fuggles are often used commercially, though noble hops such as Hallertauer or Saaz can also be used. Bitterness and hop flavor should be kept to a minimum, so use just enough hops to balance the malt.
The selection of scotch yeast is not as important as the fermentation method. Scotch ales are fermented at much lower temperatures (50-60F) than traditional ales, and the fermentation can take several weeks to complete as a result. After fermentation the ale is cold aged to aid in clarity. This produces a very malty but clean beer profile. You also want to select a low attenuation yeast that can handle the lower temperatures.
Though Edinburgh is famous for its pale ales and hard water, high sulfate water is not a critical element in brewing scotch ale and in fact can be detrimental as it brings out the hop sharpness too much. I personally recommend a moderate neutral water profile low in sulfates that will support the malty base and not enhance the hops excessively.
Own notes: Soak oak chips in single malt scotch for a week, while in primary. Add to primary. Birthday gift: beer and scotch!
BIAB Procedure
Brew365 calculator.
Parameters:
Batch size 3.2 g
Trub loss 0.5 g
Mash thickness 1.5qts/lb
Grain temp 70 f
Wort shrinkage 4%
Grain absorption 0.13g/lb
Boil off 15%
1. Start with strike water of 8.82L (2.33G) @ 166.33F.
2. Put in 6.2 lbs of grains.
3. Sach Rest at 155F for 60 mins.
4. Assuming grain absorption of 0.13G/lb (0.806), should end up with 1.52G in brew kettle.
5. Prepare for dunk sparge by adding 11.43L (3.02G) 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 4.5G of pre-boil wort.
8. Begin boil as usual
Mash started at 158, went down to 153 @ 30 mins. 151 @ 10 mins.
Didnt factor in partial mash with extract additions. Post-boil wort was 3.9 gallons - which estimates a 6.7% abv. Good enough.
Looks like efficiency was super low...maybe because of the partial mash? I shoulvde read about it beforehand.
Added 3 oz (6 Tbsp) of Johnny Walker Red and very fine oak chips. Keep sealed in fridge for 5-7 days. Put in Monday-Wednesday.
First taste on 10/26 - two weeks after bottling. App: Much darker then I expected - it is a deep reddish brown. Minimal head, might change with more time in bottles. Aroma: A very sharp and crisp malty aroma with notes of oak and lots of scotch. Taste: Kind of like a maltier, weaker scotch. Perfect. MF: Medium body, medium-low carbonation.
Second taste on 11/10 - four weeks after bottling. App: Dark brown with deep ruby highlights.. Minimal head. Aroma: Scotch still comes though. Slightly smoky with deep caramel. Taste: Full and sweet taste with hints of single malt scotch and caramel. No hop bitterness. MF: Medium-low carbonation. Medium viscosity. Overall: Wish it had greater head retention, but usually this style doesn't. Maybe add carapils next time. Quite delicious though, with a burst of flavour. Scotch isn't quite as strong as I suspected.
Description: This clean, malt-forward beer aged on scotch-soaked oak chips will leave you oddly refreshed. Dark brown in colour with deep ruby highlights, you will taste hints of single malt scotch and caramel with no hop bitterness. Brewed as an homage to my older brother's birthday and his affinity for scotch, the twenty-four bottles of this limited edition release will be gone quickly. 5.9% abv, 24 IBUs.
|
|
|
Session NEIPA
|
American IPA
|
3 Gallons |
1.041 |
1.012 |
3.75 |
35.72 |
4.27 °L
|
2.1K |
0 |
|
|
Author:
|
|
ABCS brewing
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2017 12:17 AM |
| Notes: |
|
|
Boulevard Wort Transfer
|
Witbier
|
5.5 Gallons |
1.051 |
1.013 |
4.99 |
12.75 |
5.77 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5/9/2013 9:30 PM |
| Notes: |
|
|
|
|