"Citranomicon" Extra Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.063 |
1.017 |
6.05 |
53.54 |
8.93 °L
|
1.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 1/22/2015 3:28 PM |
Notes: |
|
Trainwreck
|
International Pale Lager
|
25 Litres |
1.054 |
1.01 |
5.76 |
37.26 |
3.39 °L
|
1.9K |
0 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.95 bar |
Creation
Date: 8/10/2018 12:22 PM |
Notes: Light pale pilsner/lager.
Alpha rest: until iodide test shows no more starches, around 25-30 min for me. |
|
5 Bbl Bad Bad Juicy Fruit
|
American IPA
|
155 Gallons |
1.06 |
1.011 |
6.45 |
30.13 |
5.29 °L
|
1.9K |
0 |
|
|
Boil
Size: 186 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 10:36 PM |
Notes: Any blend of the following:
Citra
Mosaic
Azacca
Galaxy
El Dorado
Sorachi Ace (Lemon)
Idaho 7
Anything from New Zealand or Australia
DOUBLE DRY HOP
* Dry hop with 50 oz of Mosaic 2-3 days into fermentation
Dry hop with 50 oz of citra as normal
Higher Ph target 5.4 range
My reccomendation is to use Vermont IPA (vermont ale, Conan) yeast for this beer. However, using american ale yeast will still yield a fine product. |
|
Lust For Hops...
|
American IPA
|
15 Litres |
1.062 |
1.011 |
6.69 |
40.31 |
4.88 °L
|
1.9K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/10/2017 4:00 PM |
Notes: |
|
"Allison Ale" Berry Wheat
|
No Profile Selected |
6.5 Gallons |
1.092 |
1.023 |
9 |
46.7 |
9.05 °L
|
1.9K |
0 |
|
|
Boil
Size: 8 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: 9/11/2012 11:38 AM |
Notes: |
|
After Eight Imperial Stout
|
Russian Imperial Stout
|
15 Litres |
1.086 |
1.017 |
9.02 |
62.14 |
40 °L
|
1.9K |
1 |
|
Author:
|
|
JohnnyAH
|
|
Boil
Size: 21 Litres |
Boil Time: 75 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2014 12:50 AM |
Notes: Bottled with 60g of dark brown sugar for 12L (2.0 volumes CO2) at 1.017 on 21/09/2014.
|
|
Baddest Brown In The Whole Damn Town
|
American Brown Ale
|
5.2 Gallons |
1.06 |
1.015 |
6.15 |
37.1 |
27.07 °L
|
1.9K |
2 |
|
Author:
|
|
BJA
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2013 7:11 PM |
Notes: Hops boiled separately from the mash to improve extraction. Amber LME added after mash and boiled for 10 minutes until hot break.
After 1 week primary fermentation, transferred to secondary carboy. Leave in secondary X 4 weeks.
Bottle with Munton's CarbTabs and condition X 2 weeks.
Tasting notes: Excellent chocolate and coffee flavors on a smooth malt backbone. |
|
Amarillo Ringer IPA
|
American IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.31 |
71.83 |
7.67 °L
|
1.9K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 8/7/2012 10:48 PM |
Notes: |
|
Tankhouse Clone
|
American Pale Ale
|
5 Gallons |
1.052 |
1.013 |
5.09 |
34.12 |
12.3 °L
|
1.9K |
0 |
|
|
Boil
Size: 5 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: 11/14/2012 9:41 PM |
Notes: http://www.hoptomology.com/wordpress/wp-content/uploads/2011/05/Hoptomologys-Tankhouse-Ale-Clone-All-Grain1.html |
|
Pliny The Clone
|
American IPA
|
21 Litres |
1.065 |
1.014 |
6.61 |
171.62 |
6.44 °L
|
1.9K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2016 10:31 PM |
Notes: |
|
Coffee Oatmeal Dry Stout
|
Oatmeal Stout
|
6 Gallons |
1.061 |
1.013 |
6.22 |
23.44 |
30.67 °L
|
1.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2016 9:05 PM |
Notes: Coffee was added by cold stepping 1cup of water with the crushed beans then added before packaging Great flavor |
|
Penrhyn Road Best Bitter
|
Special/Best/Premium Bitter
|
5 Gallons |
1.044 |
1.012 |
4.19 |
27.33 |
10.33 °L
|
1.9K |
2 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2013 9:54 PM |
Notes: LME is Northern Brewer Maris Otter
English Crystal is NB medium
Bottle with 2.3 oz. corn sugar dissolved in 1 c. water to mimic low carbonation of cask ale |
|
Noble Gryphon Cyser
|
Cyser (Apple Melomel)
|
5.5 Gallons |
1.148 |
1.007 |
18.47 |
0 |
4.56 °L
|
1.9K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.148 |
Efficiency: 100 |
Mash Thickness: N/A |
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: 8/29/2017 2:49 PM |
Notes: |
|
Amarillo Citra Galaxy NEIPA
|
Specialty IPA: New England IPA
|
6 Gallons |
1.052 |
1.01 |
5.43 |
17.23 |
3.41 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.05 |
Efficiency: 78 |
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: 2/24/2022 3:41 AM |
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: |
|
McLeods Longboarder Lager
|
International Pale Lager
|
50 Litres |
1.048 |
1.007 |
5.4 |
23.08 |
3.45 °L
|
1.9K |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 2/2/2020 3:02 AM |
Notes: Ferment at 10C till about 1.022, around 12 days.
Raise to 14-15C for diacetyl rest
Lager at 4C for 3 weeks
Then lager at -2C for 2 weeks
So total ferment and lagering process takes around 6 weeks
After 90 minute boil, flame out, whirlpool and the turn off and allow everything to settle before adding the whirlpool hops.
Temp should be around 90C by then.
Yeast should be a low sulphur yeast and need 8 to 10 packs of dry yeast to aim for 2 million cells per mL
Target Gravity 1.047
Final Gravity 1.009 - 11
PH should be around 5.2
Use lactic acid to lower if needed |
|
Generic Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.015 |
5.02 |
24.61 |
6.12 °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: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/29/2012 4:22 AM |
Notes: |
|
Generic Extract APA
|
American Pale Ale
|
5 Gallons |
1.053 |
1.009 |
5.75 |
42.25 |
7.76 °L
|
1.9K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Table sugar |
Priming Amount: 4.0 oz |
Creation
Date: 7/18/2017 3:07 AM |
Notes: Add cold water to fermenter to bring OG down to 1.053 (should be about 5 gallons -- maybe a little less). Use swamp cooler to keep temp around 64-68 deg F. Dry hop in secondary for 4 days. Remove hops on about day 12 and cold crash in icewater tub for 2-3 days. Adjust bottling sugar to bottling temperature (ended up being 2.7 oz table sugar). |
|
White Zombie
|
Blonde Ale
|
5.5 Gallons |
1.065 |
1.016 |
6.42 |
24.31 |
7.91 °L
|
1.9K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
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: 2/15/2016 5:46 PM |
Notes: Grains steep 30 minutes. |
|
Bishop Garity's Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.055 |
1.016 |
5.15 |
24.72 |
15.96 °L
|
1.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 6/8/2012 10:54 PM |
Notes: Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: Bottle Condition 7 days
Tasting Notes: Initial sweetness on the palate clears as bottle aging completes
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