Golden Stout
|
Tropical Stout
|
3.25 Gallons |
1.06 |
1.018 |
5.57 |
30.45 |
7.41 °L
|
7.1K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 4/16/2016 8:29 PM |
Notes: |
|
Gose
|
Gose
|
5.5 Gallons |
1.045 |
1.008 |
4.74 |
6.61 |
3.63 °L
|
7.1K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 7/27/2017 7:46 PM |
Notes: |
|
Dragonmead Final Absolution
|
Belgian Tripel
|
5.5 Gallons |
1.084 |
1.019 |
8.47 |
28.3 |
6.1 °L
|
7.1K |
4 |
|
|
Boil
Size: 6.57055 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: 3/3/2011 5:01 PM |
Notes: |
|
Bakke Brygg Lemondrop Saison 20 L
|
Saison
|
22 Litres |
1.054 |
1.004 |
6.52 |
30.67 |
4.62 °L
|
7.1K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
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: 1/6/2017 12:56 PM |
Notes: Mesk på 67 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min.
Pitch gjær på 17 grader. La stige fritt i et romtemperert rom (på 20-22 grader). Det kan bli varmt inne i gjæringskaret under gjæringen, men dette er ønskelig i dette tilfellet. Temperaturen vil synke igjen når stormgjæringen roer seg. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet. |
|
Extra Chocolate Stout_24.12.11
|
Sweet Stout
|
19 Litres |
1.072 |
1.021 |
6.66 |
35.41 |
40 °L
|
7.1K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Malzzucker |
Priming Amount: 80 g |
Creation
Date: 12/24/2011 5:26 AM |
Notes: |
|
EXTRACT NEIPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.014 |
6.49 |
64.9 |
3.99 °L
|
7.1K |
0 |
|
|
Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 12:36 PM |
Notes: DRY HOP: Added 0.5 Mosaic 3rd day of primary fermentation...the other 2 oz added for 3 days after primary complete. Pellets added directly to primary. |
|
(2015-01-23) Steel Cut Imperial Stout
|
Russian Imperial Stout
|
6 Gallons |
25.597 |
4.594 |
11.86 |
81.4 |
50 °L
|
7.1K |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 17.6 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 4:43 PM |
Notes: The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash.
Don't skimp on the 2 hour boil!
3 x USO5 packets + 4 oz WY1084 slurry from a previous stout.
Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water.
Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style.
Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days.
Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring. |
|
Imperial Stout BIAB
|
Imperial Stout
|
5.75 Gallons |
1.094 |
1.021 |
9.51 |
76.95 |
50 °L
|
7.1K |
0 |
|
|
Boil
Size: 7.65 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2016 2:45 AM |
Notes: Mashed in with 5.5 gallons of 160 degree water into 14 lbs of maris otter.
Collected about 4.15 gallons from first runnings, all from maris otter.
Added specialty grains and 4.5 gallons of 180 degree water and let sit for 10 minutes, then collected 3.5 gallons. About 7.65 gallons going into boil.
After boil was completed I noticed I had extra wort that had dripped into the mash tun from the BIAB, a little over a gallon I think. Tested it on the refractometer and it still had plenty of sugar in it, reading at about 16 brix. So I boiled this for 20 minutes, cooled it then added to fermentor. Then dumped out some wort to get back to 5.75 gallons. This increased the gravity by about 3 or 4 tenths.
Rehydrated 3 packs of Safale 04, cooled to about 66 degrees then pitched into 54 degree wort and stirred vigorously. Had to move upstairs because temp was at very low end of fermentation range.
Actual OG 10.090
FG 10.018
Split batch after 3 weeks by racking 3 gallons on 24 ounces of frozen raspberries. Racked the rest into secondary with no additions. |
|
Barleywine
|
English Barleywine
|
5.5 Gallons |
1.101 |
1.019 |
10.78 |
66.9 |
22.56 °L
|
7.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 75 |
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: 1/25/2015 9:10 PM |
Notes: |
|
Amber Ale
|
American Amber Ale
|
20 Litres |
1.067 |
1.011 |
7.29 |
65.61 |
15.26 °L
|
7.1K |
3 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2015 1:33 AM |
Notes: 2.77 kg (41.75%) Canadian 2-row
2.77 kg (41.75%) Maris Otter
372 g (5%) Munich
372 g (5%) Victory
168 g (2.5%) Crystal 40 L
168 g (2.5%) Crystal 80 L
100 g (1.5%) Chocolate malt |
|
Caramel Amber Ale
|
American Amber Ale
|
19 Litres |
1.045 |
1.008 |
4.94 |
39.61 |
16.1 °L
|
7.1K |
0 |
|
|
Boil
Size: 23.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2015 1:20 AM |
Notes: http://www.homebrewtalk.com/showthread.php?t=167880
Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.
*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/showthread.php?t=114837
But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer.
The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.
Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water
Below is an alternative syrup.
Sugar #5
This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar. |
|
Smash NEIPA
|
American Pale Ale
|
5 Litres |
1.065 |
1.011 |
7.09 |
2197.07 |
6.6 °L
|
7.1K |
2 |
|
|
Boil
Size: 12.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2017 8:12 PM |
Notes: |
|
Nice Little Porter
|
Brown Porter
|
5 Gallons |
1.052 |
1.012 |
5.25 |
28.93 |
22.69 °L
|
7K |
10 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 5/11/2012 9:04 PM |
Notes: |
|
Coffee Blackout Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.098 |
1.024 |
9.61 |
66.7 |
40 °L
|
7K |
6 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/5/2012 1:45 AM |
Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.
The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle. |
|
Research 005 Irish Red Ale By Jamil Zainasheff
|
Irish Red Ale
|
5.25 Gallons |
1.058 |
1.016 |
5.45 |
22.95 |
18.16 °L
|
7K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: |
Priming Amount: N/A |
Creation
Date: 4/26/2015 2:50 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • ____________________
Date: Pitch Yeast • _________________
Date: Keg Day • _____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Gravity (FG) • ______________________
Drafted Who’s House • _______________
♦ SESSION NOTES:
♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004 |
|
Hard Seltzer
|
Other Specialty Cider or Perry
|
11 Gallons |
1.038 |
1 |
5.01 |
0 |
0.87 °L
|
7K |
4 |
|
Author:
|
|
Bitwise Brewing
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.038 |
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: 3/20/2020 5:38 PM |
Notes: 24 hours after pitching the yeast, dissolve the contents of 2
yeast nutrient packet in a small amount of water and bring to
a brief boil in the microwave. Cover, allow to cool and add
directly to the fermentor.
48 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor.
72 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor
If you chose a citrus flavoring, add the crystallized citrus
packet to 1 cup of water until dissolved. Heat to boiling
briefly. Gently stir half into the primed seltzer. Taste, and add
additional flavoring solution according to your preference of
flavor intensity. If you did not opt for the citrus flavoring, you
can either create a straight hard seltzer or add your own fruit
juice/puree for something unique. |
|
Westmalle Extra
|
Trappist Single
|
5.5 Gallons |
1.048 |
1.011 |
4.91 |
31.44 |
3 °L
|
7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 11/3/2015 8:05 PM |
Notes: |
|
Lola's Dirty Blonde Ale/Chocolate Ale
|
Specialty Beer
|
5.5 Gallons |
1.055 |
1.011 |
5.76 |
25.25 |
14.8 °L
|
7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 6/16/2013 3:00 AM |
Notes: One can of Hershey's Chocolate Syrup added to secondary in the 2.5 gallon split.
Skip the chocolate for "Dirty Blonde" |
|
Brandon's Spruce Beer
|
Winter Seasonal Beer
|
11 Gallons |
1.052 |
1.009 |
5.66 |
51.06 |
6.75 °L
|
7K |
2 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2017 4:14 PM |
Notes: For preparation of the spruce, I usually cut off a bunch from a tree, place them in a ziplock freezer bag. Place the ziplock freezer bag in the freezer for no less than 2 weeks. This will kill everything and anything on the spruce.
The spruce I try to pick it right off of the tree. This is just cutting small size bits off of the tree itself. When you do this take some in your hands and rub your hands together vigorously. Then smell and if it's super pungent you can adjust the amount that I add at the times I do. I weigh them out, and do an 8 oz. addition @ 15 mins, and then a 2 oz addition at 0 min/flameout. When adding the additions to the boil I just throw the whole branch/sprig in the boil, tree stem and all. People most times ask if I pull the leaves off the tree/stem but I don't. |
|
Everyday IPA
|
American IPA
|
1 Gallons |
1.074 |
1.018 |
7.24 |
83.38 |
8.2 °L
|
7K |
3 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: honey |
Priming Amount: 3 tbsp |
Creation
Date: 1/23/2015 7:14 PM |
Notes: |
|
|
|