|
Svartskjegg
|
Specialty IPA: Black IPA
|
25 Litres |
1.033 |
1.008 |
3.38 |
68.52 |
17.54 °L
|
584 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2018 9:41 AM |
| Notes: |
|
|
British Mild Ale
|
Dark Mild
|
23 Litres |
1.037 |
1.011 |
3.41 |
24.66 |
16.18 °L
|
584 |
0 |
|
|
|
| Boil
Size: 29.59 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 78 |
Mash Thickness: 7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.4 bar |
Creation
Date: 1/12/2024 11:23 PM |
Notes: Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.
Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)
Add 5 drops Fermcap S prior to boil.
Make 2L starter if necessary based on yeast age and temperature on arrival (shipped from Great Fermentations).
Cool wort to 15 C (59F) before pitching yeast and let rise to 18 C (64 F) maximum during fermentation
|
|
|
Light Lager
|
American Light Lager
|
10 Gallons |
1.036 |
1.006 |
4.03 |
13.4 |
2.89 °L
|
584 |
0 |
|
|
|
| Boil
Size: 10.52 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 78 |
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: 1/3/2024 5:39 PM |
| Notes: |
|
|
Pepita
|
Best Bitter
|
238.48 Litres |
1.04 |
1.008 |
4.28 |
7.05 |
3.59 °L
|
584 |
0 |
|
|
|
| Boil
Size: 181.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.3 bar |
Creation
Date: 3/17/2023 7:44 PM |
| Notes: |
|
|
MO Smash
|
Blonde Ale
|
6 Gallons |
1.04 |
1.01 |
3.93 |
61.87 |
4.88 °L
|
584 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 4/16/2021 5:21 PM |
| Notes: |
|
|
Bron's Bitter
|
Ordinary Bitter
|
4.25 Gallons |
1.036 |
1.011 |
3.35 |
12.07 |
10.69 °L
|
584 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
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: 7/15/2020 10:54 PM |
| Notes: |
|
|
Clawhammer Lemondrop Session IPA
|
Specialty IPA: New England IPA
|
1 Gallons |
1.042 |
1.01 |
4.23 |
14.96 |
2.86 °L
|
584 |
0 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/14/2020 4:57 PM |
| Notes: |
|
|
4Gs Session Milk NEIPA Double Batch
|
Specialty IPA: New England IPA
|
12 Gallons |
1.04 |
1.01 |
3.98 |
34.43 |
2.99 °L
|
584 |
5 |
|
|
|
| Boil
Size: 13.46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10.65 psi |
Creation
Date: 3/28/2020 5:18 PM |
Notes: Dry hop one batch.
Do not dry hop the second. Use clarifier.
|
|
|
Roger's Dark Ale
|
American Light Lager
|
19 Litres |
1.026 |
1.006 |
2.55 |
12.59 |
22.57 °L
|
584 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
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: 6/10/2019 6:46 AM |
| Notes: |
|
|
Smash
|
British Golden Ale
|
17 Litres |
1.041 |
1.009 |
4.15 |
34.85 |
4.71 °L
|
584 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 4/7/2019 8:27 PM |
| Notes: |
|
|
A Little Bitter Summer
|
Special/Best/Premium Bitter
|
42 Litres |
1.043 |
1.012 |
4.04 |
33.18 |
8.62 °L
|
584 |
1 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2013 4:28 PM |
Notes: Used Youngs Ale yeast.
32lt mash@66oC requires:
32lt@70.2oC if 8.1kg malt at 24oC |
|
|
Mosaic / Ella British Golden
|
British Golden Ale
|
23 Litres |
1.04 |
1.009 |
4.09 |
26.21 |
4.88 °L
|
584 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2018 5:26 AM |
Notes: * Malts are Joe White Trad Ale & Joe White Vienna, not in list.
* Specialty Malt is Joe White Dark Crystal.
A nice subtle beer for a summers day, hop aroma and taste without being too over the top, session beer. |
|
|
Trigo 50/50 Dunkel Weizen
|
Dunkles Weissbier
|
6 Litres |
1.042 |
1.01 |
4.24 |
19.59 |
36.59 °L
|
584 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
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: 8/22/2018 11:40 PM |
| Notes: |
|
|
Training Wheels Berliner
|
Berliner Weisse
|
5 Gallons |
1.034 |
1.008 |
3.4 |
0 |
2.72 °L
|
584 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.028 |
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: 8/4/2018 7:25 PM |
Notes: https://www.homebrewtalk.com/forum/threads/training-wheels-berliner-good-intro-to-sours.579458/
1) Use the Bavarian Wheat DME to make a 100g/1L starter for the Omega lacto blend 24-48 hours before brewday. No stir plate, put on an airlock and just leave it alone. Anywhere between 70-90f is fine.
2) Brewday - heat 6gal water to 200f, add DME and stir until its all dissolved. Thats it! Cool the batch down to 90f, rack to fermenter and pitch 1L lacto starter.
*Very Important - you need to be very careful not to oxygenate the wort or this could ruin the beer. To limit oxygen exposure use a smaller fermenter, or up the batch size, so that the fermenter is filled completely full leaving only about an inch of headspace between the wort and airlock. OYL605 doesn't krausen so don't be worried.
3) Leave fermenter in the 70-90f range for 24-72 hours, depending on how sour a beer you want. You can do this to taste if you'd like. Once sourness has been achieved, rack back to the kettle and pasteurize for 30mins at 180f.
4) Cool, pitch plenty of healthy yeast, and proceed like any other beer. At this point you can oxygenate the wort before pitching your yeast if you'd like. Thats all there is to it you'll shortly have an easy going Berliner to drink!! |
|
|
Session IPA #4
|
American IPA
|
23 Litres |
1.038 |
1.009 |
3.8 |
43.83 |
6.35 °L
|
584 |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2017 7:45 PM |
Notes: Thin mash 2qt/lb (4.2lt/kg).
Dry Hopping @ 48 hours in Primary. |
|
|
English Brown Ale
|
Northern English Brown
|
30 Litres |
1.043 |
1.011 |
4.28 |
24.74 |
20.42 °L
|
584 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2017 7:15 PM |
| Notes: |
|
|
Sierra Clone
|
American Pale Ale
|
20 Litres |
1.041 |
1.01 |
4.08 |
44.16 |
3.17 °L
|
584 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 2/27/2017 9:02 PM |
| Notes: |
|
|
Mustache Stout
|
Dry Stout
|
5 Gallons |
1.037 |
1.012 |
3.33 |
51.62 |
41.61 °L
|
584 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 35 |
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: 12/29/2016 2:55 AM |
| Notes: |
|
|
RR_25_BBC_bis
|
Standard/Ordinary Bitter
|
20 Litres |
1.037 |
1.012 |
3.37 |
27.98 |
8.85 °L
|
584 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 55 |
Mash Thickness: 3 |
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: 10/21/2015 11:58 AM |
| Notes: |
|
|
Russian River 2 Row Hill 56 Clone
|
California Common Beer
|
6 Gallons |
1.042 |
1.01 |
4.07 |
44.8 |
5.54 °L
|
584 |
0 |
|
|
|
| Boil
Size: 8.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 57 |
Mash Thickness: 1.25 |
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: 4/17/2015 7:55 PM |
| Notes: 10 days fermentation @ 68*F |
|
|
|
|