|
English Black Ipa
|
English IPA
|
5 Gallons |
1.061 |
1.014 |
6.16 |
42 |
23.14 °L
|
2K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 2/13/2016 2:28 PM |
Notes: Split 2 ways with London III and Dry English yeast
And Conan if I keep the slug I have |
|
|
Mosaic IPA
|
American IPA
|
40 Litres |
1.065 |
1.012 |
6.94 |
67.56 |
8.59 °L
|
2K |
2 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 76 |
Mash Thickness: 3.1 |
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: 3/26/2019 10:03 PM |
| 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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|
|
21 Spiced Milk Chocolate Stout
|
Sweet Stout
|
3.13 Gallons |
1.066 |
1.017 |
6.43 |
21.73 |
33.19 °L
|
2K |
1 |
|
|
|
| Boil
Size: 4.13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 2.5 |
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: 12/22/2014 3:07 PM |
Notes: Volume of whiskey used was just enough to cover chips in a small sealed plastic container. Half tsp of spices were sprinkled on the mixture midway through soaking, which was done in a cold environment for 12 days. Entire mixture was placed in secondary and beer racked on top. Spent 2 days warm and 3 days cold, then packaged. Could have gone a little longer but didn't want to risk spoiling the excellent flavor.
Actual FG was much sweeter than predicted (1.025), likely due to lactose and high mash temp plus lack of fermentables in some of the grist. |
|
|
Cocoa Porter
|
Robust Porter
|
5.75 Gallons |
1.065 |
1.016 |
6.34 |
40.52 |
24.69 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 11/13/2011 5:02 AM |
Notes: - Boil cocoa powder for last 10 minutes of boil
Brewed 11/13/11:
- steeped grain only - no sparge
- gravity of boil 3.75gal: 1.121
- OG way over target @ 1.079
Racked on 11/20/11:
- gravity at 1.022 |
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|
Old Rasputin Clone
|
Russian Imperial Stout
|
5.5 Gallons |
1.091 |
1.026 |
8.46 |
68.95 |
40 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2014 9:58 PM |
| Notes: |
|
|
Ich Bereue Nichts (I Reget Nothing)
|
Doppelbock
|
5.5 Gallons |
1.076 |
1.02 |
7.24 |
23.38 |
22.98 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.138 |
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: 1/4/2014 9:50 PM |
| Notes: |
|
|
Light Rye Saison
|
Saison
|
5.5 Gallons |
1.039 |
1.002 |
4.88 |
34.38 |
3.69 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
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: 4/29/2015 1:32 AM |
| Notes: |
|
|
Dragon Fruit & Peaches
|
Fruit Beer
|
81 Gallons |
21.198 |
5.307 |
8.85 |
35.66 |
3.45 °L
|
2K |
1 |
|
|
|
| Boil
Size: 70 Gallons |
Boil Time: 75 |
Boil Gravity: 24.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2016 9:39 PM |
| Notes: |
|
|
Thorny Mongrel "Growler" Ing Went Tats To "Bramling Cross" UK Mega Hop IPA
|
American IPA
|
10.5 Gallons |
1.065 |
1.018 |
6.13 |
68.87 |
5.32 °L
|
2K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2013 1:11 AM |
| Notes: Beer did not lauter very well, had to keep stirring |
|
|
Hazy IPA
|
American IPA
|
12 Gallons |
1.073 |
1.016 |
7.54 |
53.1 |
5.76 °L
|
2K |
2 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/1/2018 1:50 AM |
Notes: Yeast Wyeast 1318 London Ale III
The Yeast Bay Hazy Days
GigaYeast GY054 (Vermont IPA)
White Labs WLP095 (Burlington Ale) yeast |
|
|
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: |
|
|
118 Bozark Elderflower Ale
|
American Pale Ale
|
6 Gallons |
1.059 |
1.013 |
6.04 |
82.09 |
6.31 °L
|
2K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: Keg with 11.19 PSI |
Creation
Date: 3/28/2014 1:01 PM |
Notes: OG 15.2 brix, FG 7.6 brix.
kegged with 1.5 oz Simcoe cones.
Very aromatic, nice balance. Perhaps a little tart ... less acidulated malt for rebrew? |
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|
Double Wobble DIPA
|
Double IPA
|
10 Litres |
1.076 |
1.018 |
7.6 |
90.67 |
6.74 °L
|
2K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: Speise |
Priming Amount: 2 |
Creation
Date: 11/25/2015 6:14 PM |
| Notes: |
|
|
American Black Ale
|
Specialty Beer
|
6 Gallons |
1.073 |
1.018 |
7.21 |
63.73 |
29.27 °L
|
2K |
0 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
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: 4/27/2012 1:34 AM |
| Notes: 75% Att - 7.20% ABV |
|
|
Blood Orange IPA
|
American IPA
|
10.75 Gallons |
1.065 |
1.011 |
7.13 |
64.98 |
9.35 °L
|
2K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2016 3:04 PM |
| Notes: |
|
|
Wort Recipe
|
American Light Lager
|
5 Gallons |
1.041 |
1.01 |
4.08 |
0 |
4.38 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 1/23/2017 2:11 AM |
| Notes: |
|
|
Moutere IPA
|
American IPA
|
10 Litres |
1.046 |
1.012 |
4.55 |
117.82 |
11.08 °L
|
2K |
3 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
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: 2/4/2017 3:33 AM |
| Notes: |
|
|
Bud Latte
|
Light American Lager
|
5.5 Gallons |
1.039 |
1.007 |
4.13 |
17.22 |
2.13 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
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: 11/27/2018 2:07 PM |
| Notes: |
|
|
Thames Valley Mild
|
Mild
|
11 Gallons |
1.04 |
1.01 |
3.92 |
15.44 |
14.33 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
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: 1/29/2013 2:45 PM |
Notes: The LME I used is actually Maris Otter, available from Northern Brewer.
Steep grains in 5 gallons of 155 degree water for 45 minutes.
Rinse with 2 gallons of 170 degree water.
Add water into fermenter to make 11 gallons.
Keep CO2 at 2 volumes or less. |
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