|
Westbound & Down Spirit Of The West
|
American IPA
|
5.5 Gallons |
1.058 |
1.01 |
6.36 |
64.96 |
3.38 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2023 8:14 PM |
Notes: DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 30 minutes, going for a liquor-to-grist ratio of 1.25 quarts/lb (2.6 liters/kg). Recirculate until the runnings are clear, then run off into the kettle, adding the first-wort hops. (Stop the runnings if the wort drops below 1.010 or rises to 5.7 pH.) Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate.
Boil for 90 minutes, adding dextrose according to the schedule.
After the boil, do a whirlpool step: Stir or recirculate to create a vortex, adding hops when the wort has cooled to 195°F (91°C); steep 10 minutes.
Chill to 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 66°F (19°C) for 24 hours, then at 68°F (20°C).
When primary fermentation is complete and gravity has stabilized—typically Day 6—drop the yeast or rack to secondary, add the first dry hops, and raise the temperature to 70°F (21°C). Rouse the hops on Day 7. On Day 8, drop the yeast/trub and add the second dry hops. Drop the trub again after 2 more days. Once the beer has passed a forced diacetyl test for two days (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 30°F (–1°C), add Biofine, and package 1–2 days later, carbonating to 2.75 volumes of CO2.
BREWER’S NOTES
Water profile: Target 100 ppm calcium and a 2:1 sulfate-to-calcium ratio.
pH: We target 5.2 pH in the mash, 5.05 post boil, and below 4.4 post fermentation.
Aeration: We oxygenate to 9 ppm; over-aeration can negatively impact the beer’s longevity.
Yeast pitch: We pitch 800,000 cells per ml/°P/barrel of healthy yeast. Homebrewers will want to make a healthy yeast starter.
IBUs: It’s worth noting that our software massively overestimates IBU calculations, so we adjust accordingly. This recipe shows up as 125 IBUs on our software, but the numbers above reflect what we’ve found by testing the beer. Ultimately, each brewer’s taste buds should lead them to get those IBUs up—or get their beer tested!
Rousing hops: A day after each dry-hop addition, we bubble the tank with 50 psi bursts of CO2, 3 times for 30 seconds each. |
|
|
Omega Hefeweizen
|
Weizen/Weissbier
|
50 Litres |
1.052 |
1.007 |
5.89 |
13.81 |
4.68 °L
|
2K |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2015 2:23 PM |
| Notes: OG på denne 02.03.16: 1.044 |
|
|
Jimmy Topper
|
American IPA
|
5.5 Gallons |
1.082 |
1.02 |
8.03 |
128.89 |
8.68 °L
|
2K |
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: |
|
|
English Andy's Scottish Ale 80- Light
|
Scottish Export 80/-
|
5.5 Gallons |
1.047 |
1.012 |
4.56 |
22.66 |
9.43 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: 12psi |
Creation
Date: 4/16/2017 3:04 PM |
Notes: Tweaked version of EnglishAndy, HBT, http://www.homebrewtalk.com/showpost.php?p=7922053&postcount=23. My tweaks will be to replace the White Labs WLP028 with Imperial Yeast A31Tartan, adjusted the grain bill to use grains I have on hand (subbed GP for MO.) I'll aldd the roasted/dark grains late in the mash to reduce astringency. Will ferment using STC-1000+ SCOTTISH ALE PROFILE (Pr3)(19+ days)
Pitch yeast @ <70°
SP0: 65°
dh0: 240 (10 day ferment & cond)
SP1: 65°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 48 (2 day attenuation/D-rest)
SP3: 70°
dh3: 24 (1 day ramp down)
SP4: 36° (Crash, fine, and keg)
Dh4: 0 |
|
|
Kveik Session Ipa
|
American IPA
|
1000 Litres |
1.048 |
1.009 |
5.15 |
27.82 |
5.32 °L
|
2K |
0 |
|
|
|
| Boil
Size: 1140 Litres |
Boil Time: 80 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.4 |
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: 1/20/2020 10:29 PM |
| Notes: |
|
|
Nanny State Clone
|
Clone Beer
|
5.3 Gallons |
1.008 |
1.001 |
0.89 |
57.29 |
11.41 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 75 |
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: 5/3/2018 6:33 PM |
| Notes: |
|
|
Hwt Brunch Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.065 |
1.018 |
6.11 |
92.76 |
40 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/23/2013 3:32 PM |
Notes: Extra Light Syrup is Marris Otter.
Candi syrup is D-180 added at the end of the boil |
|
|
Kolsch
|
Kölsch
|
6 Gallons |
1.052 |
1.013 |
5.08 |
22.46 |
6.91 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2014 4:32 PM |
| Notes: |
|
|
Hefeweizen III
|
Weizen/Weissbier
|
10 Litres |
1.05 |
1.012 |
5.05 |
10.25 |
3.43 °L
|
2K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2014 6:12 PM |
Notes: Hefeweizen II had a horrible efficiency. Clearly 36% 2-row pale malt does not provide enough diastratic power. Adjusted to a more reasonable amount of wheat malt.
Gravity measurements:
First runnings:
Second runnings:
Combined runnings:
Fermentor:
(final gravity when wort collection should be terminated during second runnings = 1.008)
Volumes:
First runnings:
Second runnings:
Combined runnings:
Kettle:
Fermentor:
|
|
|
2014 - 11/8 - Box Of Hops IPA
|
Imperial IPA
|
5.5 Gallons |
1.096 |
1.027 |
9.97 |
94.56 |
15.99 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.07 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2014 7:51 PM |
Notes: Use Conan yeast
---------------------------------------------Tasting notes: This beer was awesome - real round taste to expect from the Conan yeast. I also was really into how the simcoe took the stage for the taste.
Served this beer up at thanksgiving at my house and someone left the tap open on accident and lost gallons, super pissed off because it was so good and I only got to have 3 of them. So sad I will have to brew it again. |
|
|
Obi Ron's Wheat (Oberon Clone)
|
American Wheat Beer
|
3.5 Gallons |
1.059 |
1.015 |
5.81 |
27.84 |
5.81 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 3 oz |
Creation
Date: 3/21/2021 8:11 PM |
Notes: Priming sugar calculators show anywhere from 2.7 oz. (77g) (Northern Brewer) to 3 oz. (85g) (Brewers Friend) at 64F.
Adjust final volume in fermentor to 3.5 gallons if necessary. |
|
|
Red Scare (Delirium Red Clone)
|
Fruit Beer
|
5.25 Gallons |
1.069 |
1.013 |
7.32 |
15.69 |
5.89 °L
|
2K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 70 |
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: 3/29/2020 4:23 PM |
Notes: Brewed during the COVID-19 Virus Pandemic of 2020.
Yeast Starter: (1-2 days ahead)
Break the yeast packet.
When the packet has expanded, mix 1/2 cup of malt extract into 2 cups of water (or double this in a gallon jug).
Bring to boil - simmer for 10 mins. Add ¼ teaspoon of yeast nutrient.
Cool to 80 F - pour into sterile 2 qt. jar. Add yeast and cover with aluminum foil.
Shake as often as possible (seriously, multiple times a day!)
Wort:
Bring 2 gallons of water 160F. Add grains and steep for 25 mins.
Turn off heat. Add all sugars. Add water or extract to reach target gravity. Check gravity with a refractometer.
Bring to boil and add bittering hops.
Boil for 45 mins. and then add the aroma hops, 1 tsp. of Irish Moss and ½ tsp. yeast nutrient. At this time place the wort chiller in the brew pot to sterilize.
After 60 mins., remove from heat.
Begin to force cool.
Cool to 80F, and add to cool water in fermenter. Take readings.
Aerate well and pitch yeast.
Ferment for 1 week between 64-72F.
Sanitize can of cherry puree. Pour cherry puree into secondary bucket and transfer beer. Stir occasionally with a sterilized spoon.
Leave in secondary for 2 weeks. Take readings.
Bottle with priming sugar. Drink in 2-4 weeks.
|
|
|
Oatmeal Coffee Stout
|
Oatmeal Stout
|
5.25 Gallons |
1.059 |
1.015 |
5.77 |
39.31 |
33.68 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 7:04 PM |
Notes: Pre-mash treatment: 3.5g Calc Chloride, 2.5g Gypsum
Total Water Needed 7.04 Gallons
Strike Water Temp 158 Fahrenheit
Total Mash Volume 7.56 Gallons
PreBoil Wort 6.75 Gallons
PostBoil Wort 5.50 Gallons
Into Fermenter 5.25 Gallons
Steep coffee for 20 minutes at KO
LME to add = (46 - (post mash SG)) / 5.25 |
|
|
Klingon Bloodwine
|
Metheglin
|
1 Gallons |
1.156 |
1.004 |
19.91 |
0 |
17.76 °L
|
2K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.156 |
Efficiency: 73 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2018 1:32 AM |
| Notes: Goal is to get the consistency of BLOOD for the BLOODWINE klingon style! Deep hibiscus red. |
|
|
Evil Cousin Clone
|
Double IPA
|
5.25 Gallons |
1.07 |
1.011 |
7.77 |
98.52 |
4.75 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2018 7:46 PM |
Notes: Mash at about 150.
3rd place 2020 Amador County Fair |
|
|
Mexican Cali Cerveza Lager - Part Mash - Original Recipe
|
Light American Lager
|
5 Gallons |
1.046 |
1.014 |
4.14 |
11.72 |
2.47 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 8:46 PM |
Notes: I have NOT brewed this one, I'm entering it to use as my base for my Mexican lager.
------------------------------------
boil water to 150 degrees
Take off heat and add grains in bag and steep for 30 minutes.
Remove grains
Back to boil for 60 minutes
Add 1st hops
Cool to about 60 degrees.
Strain if needed when pouring to fermenter.
Add yeast.
Ferment about 58-65 degrees in dark area.
*Yeast claims to not ferment well in low temperatures even though its a lager yeast. Keep under 65 degrees to get lager results though. |
|
|
Champagne IPA V1.1
|
American IPA
|
6 Gallons |
1.06 |
1.007 |
6.97 |
53.54 |
7.29 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2018 10:26 AM |
| Notes: Add Amylase Enzyme to assist in converting starches, cold crash upon 1.007 Fg. |
|
|
Bavarian Dunkelweizen
|
Dunkelweizen
|
20 Litres |
1.056 |
1.022 |
4.42 |
17.84 |
20.27 °L
|
2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2015 12:37 PM |
Notes: OG 1.056
PH 5.24
20 liters
Pitch at 18C (2x MG BWY rehydrated)
Open fermentation
|
|
|
Cream Ale Clone
|
Cream Ale
|
5 Gallons |
1.054 |
1.011 |
5.58 |
17.22 |
3.59 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 4/3/2015 6:22 AM |
| Notes: |
|
|
Lucky's Red & Bitter
|
American IPA
|
5.5 Gallons |
1.063 |
1.016 |
6.21 |
55.39 |
9.19 °L
|
2K |
1 |
|
|
|
| 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: 8/14/2012 1:30 AM |
Notes: Used Rye LME from Northern Brewer.
Am liking the Pacific Gem hops a lot-but they are aggressive and would not add any more than 2 oz. (Cedar/herbal/dark berry, and uncomplicated/clean bittering)
Should have used a blow off tube - the Kolsh yeast was very vigorous the first 2 days in primary.
Will be trying a chemical fining 3 days before bottling |
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|
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