|
Jimmy Topper
|
American IPA
|
5.5 Gallons |
1.082 |
1.02 |
8.03 |
128.89 |
8.68 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
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: 3/9/2012 4:24 PM |
| Notes: |
|
|
Simcoe Black Lager
|
Imperial IPA
|
3 Gallons |
1.078 |
1.023 |
7.28 |
111.86 |
43.78 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 9/12/2014 3:28 PM |
Notes: Ferment at 58° for 12-15 days then raise to 68° to finish. Drop to 40° for lager. Rack to keg or bottle.
Depending on taste at final gravity, may dry hop. Fast ferment taste was pretty hoppy, moderate bitter. 1.030 at 11 days.
Best beer I've made. Back off bittering hops a touch. Maybe add a bit of citra, columbus, cascade, or amarillo for depth at 0min. |
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Celebration Ale Clone
|
American IPA
|
5.25 Gallons |
1.07 |
1.018 |
6.94 |
52.72 |
12.65 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 10 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz. |
Creation
Date: 1/19/2015 2:50 PM |
| Notes: |
|
|
Galaxy/Amarillo IPA
|
American IPA
|
22.5 Litres |
1.066 |
1.012 |
7.26 |
81.4 |
8.14 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 2:40 PM |
| Notes: |
|
|
UPB Farmhouse Pale Ale
|
Belgian Pale Ale
|
5 Gallons |
1.056 |
1.009 |
6.17 |
19.81 |
4.5 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 63 |
Boil Gravity: 1.048 |
Efficiency: 63 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 3/8/2020 3:35 PM |
| Notes: |
|
|
Jörmungandr Sína Bíta (The Serpent's Bite)
|
American IPA
|
5.5 Gallons |
1.097 |
1.02 |
10.08 |
54.99 |
9.34 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2013 3:15 PM |
| Notes: |
|
|
Not Your Mother's Saison
|
Saison
|
11 Gallons |
1.072 |
1.014 |
7.54 |
33.16 |
6.24 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2013 5:51 PM |
Notes: single-rest mash around 149.
Pitch yeast at 65, ramp up to 75 over 48 hours.
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|
|
America IPA 3
|
American IPA
|
5.75 Gallons |
1.058 |
1.01 |
6.19 |
84.55 |
6.67 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 61 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2014 3:39 PM |
| Notes: Brewed 6/22/14. Hit 151 on the mash and recirculated about 1 gallon. Mash ph was 5.1 which is way lower than what I expected and what was theoretically calculated. Might splurge on a new meter. Couldn't get it to clear during vorlaugh for some reason either. Have had that issue before but dunno why. I had bad kettle (77%) and overall efficiency again and I am really not sure why. I don't think it's from sparging too quickly. It's possible that the pH meter isn't off and I am really getting low efficiency. The last few beers I have made have been low efficiency. Maybe I am not getting full conversion. I also didn't drain all of the wort off I could from the boil kettle so I had to top off with about a half gallon of water which may have played a factor. I think I had a lot of protein in the boil which played a factor. Temp dropped down to 60F so I heated it back up to 68F. 6/23/14 topped off with half a pound of corn sugar to hopefully boost the gravity up to 6%. Temp was 66F in the morning and had drifted up to 69F by evening. Temp in the morning was about 66F and had crept up to about 69F by evening so I cooled it back down to 66F. Temp was about 67F in the morning and crept up to 69F by the evening so I cooled it back down to 66F. Took out of swamp on 6/26/14. Took gravity reading (1.010) and dry hopped on 7/6. Biofined 7/12. Kegged 7/16/14, very clear. |
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|
Oktoberfestbier
|
Oktoberfest/Märzen
|
20 Litres |
13.117 |
3.792 |
5.02 |
22.66 |
9.22 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 65 |
Boil Gravity: 12 |
Efficiency: 74 |
Mash Thickness: 4.44 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 11:12 AM |
| Notes: |
|
|
' #1 American Blond Ale
|
Belgian Specialty Ale
|
5.25 Gallons |
1.049 |
1.009 |
5.26 |
18.8 |
8.7 °L
|
1.9K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 3/2/2015 8:46 PM |
| Notes: |
|
|
The Pauper
|
English IPA
|
5.5 Gallons |
1.053 |
1.013 |
5.24 |
57.77 |
11.1 °L
|
1.9K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
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: 3/16/2015 9:03 PM |
| Notes: Late hop additions are what makes this an outstanding IPA. The hop flavor and aroma profiles up front make this a fan favorite. I literally can't keep enough on tap as it goes almost as quickly as I brew it. Cheers! |
|
|
Summer Weizen - One Gallon
|
Weizen/Weissbier
|
1 Gallons |
1.049 |
1.006 |
5.66 |
10.34 |
4.22 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 55 |
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: 3/28/2015 12:46 PM |
| Notes: |
|
|
Milk Stout (GFunk)
|
Sweet Stout
|
5.5 Gallons |
1.061 |
1.02 |
5.38 |
18.98 |
40.41 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
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: 10/23/2015 6:50 PM |
| Notes: |
|
|
Brave Noise
|
American Pale Ale
|
5.5 Gallons |
1.045 |
1.012 |
4.38 |
9.02 |
5.19 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.1 oz |
Creation
Date: 9/22/2021 7:21 PM |
| Notes: |
|
|
Heavy Mettle Clone
|
American IPA
|
7.75 Gallons |
1.085 |
1.022 |
8.29 |
94.52 |
5.53 °L
|
1.9K |
0 |
|
|
Author:
|
|
msmocarski28
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 6/7/2017 3:59 AM |
| Notes: |
|
|
Basic Canadian Ale
|
American Pale Ale
|
23 Litres |
1.048 |
1.01 |
4.94 |
11.82 |
3.22 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 27.86 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 4.17 |
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: 7/16/2022 1:12 PM |
| Notes: |
|
|
Brothers Bier
|
Trappist Single
|
1 Gallons |
1.047 |
1.009 |
4.92 |
31.68 |
3.34 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 2.14 Gallons |
Boil Time: 45 |
Boil Gravity: 1.022 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/18/2018 3:35 AM |
Notes: 1) In kettle #1, combine water (about 4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.
2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 4 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.
3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.
4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.
5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.
6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.
7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.
8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.
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|
Stout #01
|
Dry Stout
|
14 Litres |
15.048 |
6.167 |
4.85 |
39.85 |
50 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 20.6 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2016 1:33 AM |
| Notes: |
|
|
Ginger Short Mead
|
Open Category Mead
|
2 Litres |
1.054 |
1.011 |
5.72 |
0 |
15.69 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2015 5:13 PM |
| Notes: |
|
|
Dig (clone)
|
American Pale Ale
|
5.25 Gallons |
1.056 |
1.015 |
5.44 |
39.77 |
8.86 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2013 3:32 AM |
Notes: Sorachi Ace hops provides a fresh Spring zing with incredible lemon aroma. Nelson Sauvin is next in line with bursts of passion fruit, mango and peach.
Birthdate: January, 2012
ABV: 5.6%
IBU: 36
Calories: 168
Hops: Target, Nelson Sauvin, Cascade, Nugget, Sorachi Ace
Malts: Pale, C-80
Body: Medium
Aroma: Tropical fruits (mango, guava), citrus fruits (lemon, pink grapefruit) and grassy notes.
Mouthfeel: Luscious palate with a pleasingly crisp finish.
Flavor: Candied lemon, caramel malt- very fruity yet bittersweet too- great balance- true pale ale!
Visual: Deep copper with thick white lacing, slightest sheen. |
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