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Red Rye IPA
|
Specialty IPA: Rye IPA
|
29 Litres |
1.064 |
1.012 |
6.88 |
51.25 |
11.27 °L
|
2K |
0 |
|
|
Author:
|
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|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2017 8:55 AM |
| Notes: |
|
|
Mexican Imperial Stout
|
Imperial Stout
|
310 Gallons |
28.311 |
5.132 |
13.25 |
44.39 |
50 °L
|
2K |
0 |
|
|
|
| Boil
Size: 341 Gallons |
Boil Time: 75 |
Boil Gravity: 26 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 8:23 PM |
Notes: Step 1:Main batch, and coffee stout
Brew 10 bbl to 28 Plato with this recipe.
Send 4 bbl to FV.
~28 P x 5 bbl wort / 14 P = 10 bbl total BK volume
-> 10 bbl total BK - 5 bbl wort = 5 bbl H2O for target of 14 P
If OG 14 P drops to FG 5 P => 4.88% ABV
Later in the day, after sending the high gravity batch to FV for Imperial Stout, I will boil and transfer another 5 bbl of water to this FV, in order to drop gravity and make a low gravity coffee stout.
Step 2: Imperial Stout
Leave 5 bbl in BK. Add H2O to refill 110 bbl.
28 P x 5 bbl / 10 bbl = 14 P
Adding 100 lbs Dextrose => 14P -> 17.5 with approximate ABV 8%.
Bring to boil and add a second 100 lbs Dextrose.
Send 10 bbl to FV and pitch yeast.
This will be Imperial Stout.
Step 3: Finishing the coffee stout
Clean BK.
Add 5.5 bbl H2O and bring to boil.
Add 30 lb bag of coffee from Logan House and step appropriate amount of time.
KO and send to the first FV, containing the first KO of 5bbl high gravity stout.
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Black IPA
|
Specialty IPA: Black IPA
|
27.5 Litres |
1.068 |
1.011 |
7.46 |
69.56 |
29.13 °L
|
2K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 6/4/2016 10:43 PM |
Notes:
Annet tilsatt:
Gjærnæring @ 1min
0,25 protaflock@10min
1 pk us05 tørr
tilsatt 2l med 1.035 sg avrenning etter kok og sukker/brunsukker for å øke OG. |
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Asahi Clone
|
International Pale Lager
|
22 Litres |
1.045 |
1.007 |
5.06 |
12.69 |
3.26 °L
|
2K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2019 12:45 PM |
| Notes: |
|
|
Chokecherry Wheat Ale
|
American Wheat Beer
|
3 Gallons |
1.055 |
1.014 |
5.44 |
25.09 |
6.07 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2018 10:32 PM |
| Notes: |
|
|
Ginger Hibiscus Saison
|
Saison
|
10 Gallons |
1.052 |
1.002 |
6.5 |
19.71 |
4.05 °L
|
2K |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2018 8:02 PM |
| Notes: |
|
|
Lily`s Voodoo IPA
|
American IPA
|
25 Litres |
1.06 |
1.011 |
6.48 |
60.6 |
6.42 °L
|
2K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2016 7:51 PM |
Notes: Mango and Passion fruit added to secondary.
Main Fermentation 7 days. add 1st dry hops after 3 days
Rack to secondary, and add fruit and 2nd dry hops.
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Surly's Todd The Axe Man Clone
|
American IPA
|
1.75 Gallons |
1.077 |
1.017 |
7.77 |
63.39 |
5.67 °L
|
2K |
0 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2016 7:47 PM |
| Notes: |
|
|
Dunkel Weisse
|
Dunkles Weissbier
|
5 Gallons |
1.062 |
1.015 |
6.19 |
21.86 |
13.45 °L
|
2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
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: 11/16/2018 7:27 PM |
| Notes: |
|
|
Mint Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.071 |
1.019 |
6.82 |
72.48 |
36.44 °L
|
2K |
1 |
|
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Author:
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NathanAlesBrewery
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2012 1:18 AM |
| Notes: Bring 9 qts of water to 173 degrees, then pour over the grains in mash tun. Overall temp should drop to about 154. Stir then let rest for 60 min. With 20 min left, bring 7 qts sparge water to 170 degrees. Drain mash tun then rinse with sparge water, ending with about 3.5 gallons for boil. |
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Buckwheat Saison
|
Saison
|
5 Gallons |
1.064 |
1.019 |
5.91 |
61.44 |
4.95 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 6/28/2015 7:38 PM |
| Notes: |
|
|
1845 ESB
|
Old Ale
|
23 Litres |
1.066 |
1.015 |
6.72 |
43.8 |
15.29 °L
|
2K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17.5 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 6/3/2015 7:28 AM |
Notes: See yeast calculator. 2 packs with 2lt starter. Ferment 17.5c oxygenate well.
Ferment 5 days or so then rack to 2nd for 1 to 2 weeks. Keg then bottle some off the keg using blichman gun to age for 3 to 12 months, drink the rest.
Won Gold at NZ National Homebrew comp sep2015
This came out to be very similar if not nearly identical tasting to fullers golden Pride |
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Rye Pale Ale
|
Roggenbier (German Rye Beer)
|
15 Litres |
1.056 |
1.013 |
5.57 |
15.76 |
17.38 °L
|
2K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 2.9 |
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: 4/3/2015 8:27 PM |
Notes: Mash all grains for 1 hour at 67 degrees.
Sparge at 76 degrees.
One hour boil with hop regimen above.
Ferment at 17-20 degrees.
Rack to keg or secondary and age for 4-5 weeks. Add dry hops for the last 7 days.
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Seagull
|
Special/Best/Premium Bitter
|
25.5 Litres |
11.49 |
3.315 |
4.36 |
40.08 |
8.86 °L
|
2K |
1 |
|
|
|
| Boil
Size: 38 Litres |
Boil Time: 180 |
Boil Gravity: 8.1 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/1/2014 2:48 AM |
| Notes: |
|
|
Teddy Hopper
|
American IPA
|
6.5 Gallons |
1.076 |
1.021 |
7.33 |
99.25 |
7.01 °L
|
2K |
0 |
|
|
|
| Boil
Size: 8.3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 12/22/2013 2:55 AM |
Notes:
1) Dry hop in two stages, split 50/50. First DH for 4 days, add second batch and dry hop for 4 more days.
2) Add whirlpool hops and leave until wort hits 180°F, then chill as normal.
Scored 43 at Midwinter 2014 and didn't place, crazy! |
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Luke's IPA
|
American IPA
|
10 Gallons |
1.069 |
1.018 |
6.67 |
53.16 |
13.71 °L
|
2K |
1 |
|
|
Author:
|
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1337kcbeer
|
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2013 8:28 PM |
| Notes: |
|
|
Brian's Boru - Steampunk IPA
|
Specialty IPA: Brown IPA
|
22 Litres |
1.051 |
1.013 |
4.99 |
62.47 |
12.44 °L
|
2K |
1 |
|
|
|
| Boil
Size: 29.84 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/21/2021 12:15 PM |
| Notes: |
|
|
Wormwood Pale
|
American Pale Ale
|
23 Litres |
1.043 |
1.008 |
4.52 |
25.41 |
4.34 °L
|
2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: White Sugar |
Priming Amount: 100g |
Creation
Date: 6/12/2016 11:33 AM |
| Notes: |
|
|
Quick Bitter (Mr Beer Method)
|
Best Bitter
|
2.63 Gallons |
1.043 |
1.01 |
4.31 |
34.15 |
9.33 °L
|
2K |
0 |
|
|
|
| Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 2:42 PM |
Notes: Bring 1 gallon filtered or bottled water to boil
Add 1 lb DME and stir until dissolved and foam is gone
Add hops
Boil 20 minutes total, adding LME in last 2 minutes - turn up heat while adding LME to maintain boiling temperature and stir well to avoid scorching.
Turn off heat after 20 minute boil and cool with 1.625 gallons (6.5 quarts) of chilled filtered or bottled water (in LBK).
Continue cooling in fridge until wort temp is 65-67 degrees.
Pitch 1 Packet S-04 yeast.
Ferment 1 week maintaining ambient temperature of 65 degrees.
Check gravity on day 6 and day 7 to ensure FG is reached.
If fermentation is done and yeast is clearing at 1 week, either place in fridge to cold crash overnight or leave 2-3 more days to compact yeast.
Carefully transfer to bottling bucket and prime with preferred method.
Maintain 72+ degree temperature for bottles during carb and within one week they should be fully carbed.
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Bacon Beer
|
American Amber Ale
|
5.5 Gallons |
1.051 |
1.01 |
5.45 |
28.34 |
11.65 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 8/8/2015 2:05 PM |
| Notes: |
|
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|
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