|
Janjal ESB Junior
|
Strong Bitter
|
22 Litres |
12.884 |
3.572 |
5 |
32.06 |
11.89 °L
|
607 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 12.3 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: 2L |
Creation
Date: 3/3/2019 8:22 PM |
| Notes: |
|
|
Wolf Pack American Lager
|
American Lager
|
23 Litres |
1.043 |
1.006 |
4.87 |
11.49 |
3.56 °L
|
607 |
0 |
|
|
|
| Boil
Size: 33.2 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 5/28/2024 7:58 PM |
Notes: https://beerandbrewing.com/recipe-goldfinger-smoke-two-lagers/
DIRECTIONS
Mill the grains and mash at 144°F (62°C) for 45 minutes; raise to 154°F (68°C) and rest 15 minutes; then raise to 162°F (72°F), rest 15 minutes, and mash out. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, then allow 20 minutes to settle. Chill to 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 50°F (10°C) for 10 days to clear diacetyl. Crash to 32°F (0°C), package, and carbonate to 2.5–2.6 volumes of CO2.
BREWER’S NOTES
Mash: We aim for a mash pH of 5.3; adjust the acidulated malt as needed. (We also aim for a wort pH of 5.1.) If you can’t do a step mash, a single infusion at 149°F (65°C) for 60 minutes is fine. |
|
|
Doc Brown's Honey-Do Lager
|
Alternative Sugar Beer
|
5.5 Gallons |
1.05 |
1.012 |
4.92 |
30.5 |
5.43 °L
|
607 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/14/2024 5:40 PM |
| Notes: |
|
|
SWit Beer (Sea Buckthorn Wit)
|
Witbier
|
20 Litres |
1.049 |
1.011 |
4.98 |
14.41 |
3.57 °L
|
607 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 4.2 |
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: 12/19/2022 8:33 AM |
| Notes: Fermentattion starts at 20 C |
|
|
SBS Waves Of Grain American Lager (kit)
|
American Lager
|
5 Gallons |
1.046 |
1.008 |
4.93 |
17.09 |
2.52 °L
|
607 |
0 |
|
|
Author:
|
|
gr8fuldylan58@gmail.com
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.8 oz |
Creation
Date: 4/27/2022 8:04 PM |
| Notes: Flaked grains in with steeping Grains. Ferment at 50. Lager at 34. |
|
|
망고라거최종
|
International Pale Lager
|
20.8 Litres |
1.049 |
1.011 |
4.98 |
23.28 |
6.03 °L
|
607 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 55 |
Mash Thickness: 3.14 |
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: 3/11/2022 2:35 PM |
| Notes: |
|
|
Chef's Choice
|
American Pale Ale
|
120 Gallons |
1.051 |
1.014 |
4.9 |
26.28 |
6.03 °L
|
607 |
0 |
|
|
|
| Boil
Size: 127 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 86 |
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: 11/24/2021 2:57 AM |
Notes: 100 Gypsum
40 Salt
50 CaCl
50 Chalk
|
|
|
Belgian Wit
|
Witbier
|
5.5 Gallons |
1.052 |
1.014 |
4.97 |
16 |
3.72 °L
|
607 |
1 |
|
|
Author:
|
|
Minimalixt
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.6 |
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: 7/12/2021 3:28 PM |
| Notes: 1.052 OG |
|
|
Japanese Rice Lager
|
International Pale Lager
|
36 Gallons |
1.052 |
1.014 |
4.94 |
15.59 |
2.74 °L
|
607 |
0 |
|
|
|
| Boil
Size: 38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 4/26/2020 10:31 PM |
| Notes: |
|
|
London Brown
|
British Brown Ale
|
2.5 Gallons |
1.05 |
1.012 |
5 |
24.17 |
20.48 °L
|
607 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 5/10/2019 3:29 PM |
| Notes: |
|
|
Dry Stout
|
Dry Stout
|
27 Litres |
1.05 |
1.012 |
4.98 |
47.07 |
34.97 °L
|
607 |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 10/24/2015 9:46 AM |
| Notes: |
|
|
IPA ARRUIA
|
American IPA
|
10 Litres |
1.046 |
1.008 |
5.01 |
44.58 |
8.5 °L
|
607 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.016 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2018 5:51 AM |
| Notes: |
|
|
RyePA
|
Specialty IPA: Rye IPA
|
10 Litres |
1.053 |
1.015 |
5.01 |
52.01 |
6.67 °L
|
607 |
0 |
|
|
Author:
|
|
riccardosantella@gmail.com
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 9/23/2018 4:19 PM |
| Notes: |
|
|
Starter For Ten
|
American Pale Ale
|
21 Litres |
1.044 |
1.006 |
5.01 |
52.81 |
5.75 °L
|
607 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/8/2018 10:09 AM |
| Notes: |
|
|
Jan Erik Og Kurts Hveteboller
|
Weissbier
|
23 Litres |
1.05 |
1.012 |
4.96 |
16.04 |
5.4 °L
|
607 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2017 4:04 PM |
Notes: Vannjustering: 7 gram gypsum, 3,5 gram kalsiumklorid (i alt vann)
Gjær tilsettes på 18-19 grader. Gjæres på 19 grader første døgn++
Øk temperatur fra 19 til 20 grader etter 24-48 timer. |
|
|
All Chinook Very American Pale
|
American Pale Ale
|
6 Gallons |
1.046 |
1.009 |
4.92 |
68.55 |
7.03 °L
|
607 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2016 4:40 AM |
| Notes: |
|
|
One In The Stink
|
English Porter
|
21 Litres |
1.052 |
1.014 |
4.88 |
20.22 |
26.39 °L
|
607 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: 112 g |
Creation
Date: 10/30/2016 5:22 PM |
| Notes: |
|
|
Hell's Kitchen
|
American Wheat Beer
|
5 Gallons |
1.052 |
1.014 |
5 |
19.35 |
6.38 °L
|
607 |
2 |
|
|
|
| Boil
Size: 6.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 9.72 psi |
Creation
Date: 10/21/2016 6:18 PM |
Notes: OG reading should be about 5 points more than what is actually read (about 0.5% ABV in the end) due to fruit being added to the secondary. Add the fruit in a mesh bag to make cleanup easier.
Back-sweeten the beer in the keg, if desired, with ~1/2 the fruit (by weight, strained) used in the secondary along with campden and potassium sorbate to prevent further fermentation.
Watermelon Jalapeno:
------------------------------------------------------------------
* 1 seeded jalapeno for full boil
* 2 seeded jalapenos for flameout
* 5.5# of watermelon (~2 small)
* 2 jalapenos in secondary
Strawberry Habanero:
------------------------------------------------------------------
* 1 seeded habanero for full boil
* 2 seeded habanero for flameout
* 7# of strawberry in muslin bag in secondary
* Frozen strawberries
* Heat on stove to 160 degrees
* 2 habanero (1 seeded) in secondary |
|
|
Chocolate Nuts Dunkelweizen
|
Dunkles Weissbier
|
5.25 Gallons |
1.052 |
1.014 |
4.95 |
14.32 |
21.09 °L
|
607 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 8/19/2016 1:33 PM |
| Notes: |
|
|
Unkle Dunkel
|
Munich Dunkel
|
24 Litres |
1.052 |
1.014 |
4.94 |
20.8541 |
19.5 °L
|
607 |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 74 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 3/20/2016 10:15 AM |
Notes: Won 1st place at the 2020 Queensland Amateur Brewing Championship in the amber/dark lager category and earned 3rd place in the BOS.
OG:1.057 |
|
|
|
|