|
Awesome Recipe
|
American IPA
|
5.5 Gallons |
1.06 |
1.012 |
6.34 |
104.45 |
6.64 °L
|
527 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 11/20/2018 4:34 PM |
| Notes: |
|
|
Magnum Sauce
|
Saison
|
5.5 Gallons |
1.058 |
1.01 |
6.29 |
29.39 |
4.27 °L
|
527 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/18/2024 4:09 PM |
| Notes: |
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Hazy IPA 3rd Recipe
|
No Profile Selected |
24.5 Litres |
1.06 |
1.011 |
6.51 |
34.22 |
4.06 °L
|
527 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 83 |
Mash Thickness: 3 |
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: 12/10/2023 3:16 AM |
Notes: Use verdant but pressure ferment to keep yeast esters in check if cant get a hold of Pomona yeast.
PH 5.4
Mashed for 90 mins |
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Pale Ale(Pulaski Pale Ale)
|
American Pale Ale
|
76 Gallons |
14.69 |
3.465 |
6.28 |
37.69 |
7.82 °L
|
527 |
2 |
|
|
|
| Boil
Size: 80 Gallons |
Boil Time: 60 |
Boil Gravity: 14 |
Efficiency: 86 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2023 8:52 PM |
Notes: increased mash temp to 151.
reduced IBUs due to higher attenuation from horni vs ophsaug. From 37 to 31? Same Schedule just slightly less hops.
reduced total grain bill due to higher brew efficency and Attenuation.
6/23- efficiency was high. reduce grain bill down next time. shoot for 5.8% |
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Partial Workingman's Milk Stout
|
Milk Stout |
22 Litres |
1.069 |
1.021 |
6.31 |
0 |
32.52 °L
|
527 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 15 |
Boil Gravity: 1.138 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2021 10:45 PM |
| Notes: |
|
|
AAA Test
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American Amber Ale
|
5.5 Gallons |
1.068 |
1.019 |
6.49 |
27.04 |
13.89 °L
|
527 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: dextrose |
Priming Amount: 3.2 oz |
Creation
Date: 10/11/2020 5:15 PM |
| Notes: |
|
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Old Guard Stout
|
American Stout
|
5.5 Gallons |
1.066 |
1.017 |
6.52 |
55.92 |
36.25 °L
|
527 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 7/30/2020 7:04 PM |
| Notes: |
|
|
Foreign Stout
|
Tropical Stout
|
5 Gallons |
1.08 |
1.019 |
6.48 |
0 |
25.86 °L
|
527 |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/23/2020 5:36 PM |
| Notes: |
|
|
Farmhouse Stout
|
Tropical Stout
|
6 Gallons |
1.058 |
1.01 |
6.32 |
38.41 |
32.88 °L
|
527 |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.65 |
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: 8/7/2019 8:40 PM |
| Notes: |
|
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Passion Bæ
|
American Pale Ale
|
23 Litres |
1.06 |
1.011 |
6.44 |
41.72 |
9.23 °L
|
527 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2019 2:06 PM |
Notes: A quaffable golden ale with a bit of sweetness, tropical aromas from Citra and plenty of Aussie galaxy hops and a hint of passionfruit (add 100g boiled fresh pulp or a small can in secondary fermentation)
Add 1.7L water with white sugar at 30 min boil time. |
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EX003 Sweet Stuff
|
Belgian Specialty Ale
|
4 Litres |
1.064 |
1.015 |
6.46 |
13.33 |
17.53 °L
|
527 |
1 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2015 7:33 PM |
| Notes: |
|
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Nightfall Black Saison
|
Saison
|
6.5 Gallons |
1.062 |
1.013 |
6.36 |
21.94 |
28.06 °L
|
527 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 11/4/2018 7:02 PM |
| Notes: |
|
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10 Gal APA
|
American Pale Ale
|
10 Gallons |
1.058 |
1.01 |
6.25 |
38.07 |
8.78 °L
|
527 |
0 |
|
|
Author:
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|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 85 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2018 10:34 PM |
| Notes: |
|
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Coockout NEIPA
|
American IPA
|
16 Gallons |
1.065 |
1.017 |
6.39 |
76.68 |
4.12 °L
|
527 |
1 |
|
|
|
| Boil
Size: 17.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2018 3:47 PM |
| Notes: Allow dry hop additions 2-3 days contact time and remove |
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Reste De Houbon IPA
|
American IPA
|
30 Litres |
1.061 |
1.013 |
6.25 |
77.38 |
7.91 °L
|
527 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/10/2018 2:35 PM |
Notes: Temperature d'infusion 156F
Volume final de 28L et OG de 1.073
+2L de starter à 1.036 OG
FG 1.016 |
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Amber Ale Beerbrewing Mag
|
American Amber Ale
|
25 Litres |
1.06 |
1.012 |
6.29 |
30.32 |
18.65 °L
|
527 |
0 |
|
|
|
| Boil
Size: 27.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 12/3/2017 7:40 PM |
Notes: When anyone asks me what the “best” style of beer is, my first impulse is to say that there really isn’t one. Asking for a favorite style can be akin to asking which of your children is your favorite. But there actually is a way to answer that question in a substantive way. For example, instead of asking my father, “which kid do you love more?” you could ask, “which of your kids is the most financially successful?” So, instead of questioning the “best” beer style, what if we simply went with, “what’s a style that showcases lots of beer ingredients without overwhelming you?” Now we might be on our way to an interesting conversation!
For me, that style is the German altbier. But out of consideration for our American-hops-loving friends (and I concede that American hops, with their citrus and tropical notes, are a better fit for the warmer months), I will also make a strong case for the American amber ale.
Style
The American amber is often described as a more malt-balanced version of the American pale ale, but that’s selling it very short. This is a style with substantial range, and while some versions are simply an APA plus caramel, that isn’t emblematic of the best of them.
Ambers allow for the use of a significant range of flavors—and sources of those flavors—making them a real playground for those of us who like to get creative. There are a lot of paths to the top of the mountain on this one, but there is one thing you must be sure to do: specifically, make sure you’re brewing an American amber
That might be easier said than done since so many styles butt up against it.
You want something that’s darker and more malty than an American pale ale, but not as dark and malty as an American brown ale. You want something with noticeable hops flavor and bitterness, but also something that showcases significant malt flavors. You want something less bitter than an IPA and less alcohol-forward than an American barleywine. And you want to take all of the preceding with a grain of salt because light touches of any of these—bitterness, alcohol, even roast—can be acceptable.
I love this style.
Ingredients
This ingredients advice is based on a beer that (at the time I write this) is competing in the final round of the National Homebrew Competition—though, given the level of competition, I might be too ahead of myself to predict (but I can hope) that by the time you read this it will be an NHC medal-winner. Still, these ingredients have served me well over the years and provide a good target for you to aim for in a style-crowded flavor neighborhood.
First, alcohol: I brew ALL my American ales (no matter their color) to an OG of 1.060. It ensures a reasonable amount of alcohol, but guarantees it won’t be too big a player.
Grist is actually a bit more complicated than usual since it’s going to have to compete with hops, and I can’t guarantee that the subtler flavors in the malt will come through. So I start with 75 percent Maris Otter, and then add equal parts British crystal 45L and Munich malts (about 8 percent each). This ensures a healthy dose of bread, toffee, and caramel flavors as a backdrop for the hops.
I then add another equal dose (again, about 8 percent) of a higher-Lovibond crystal (Briess Special or Extra Special roast are my favorites, though Special B or Crystal 120/150 are fine, too) to give some darker fruity flavor to the palate. The last 1 percent is Pale Chocolate malt (about 250L) for a hint of chocolate and a slight drying effect at the end of the sip. Don’t go any darker than this, though—most other chocolate malts will add flavors or sensations that overwhelm or distract from the hops that are coming.
For yeast, nothing too complicated. Some prefer the very uncomplicated White Labs WLP001 California Ale Yeast, but I like something with a touch of fruity ester, so I go with Wyeast 1007 German Ale Yeast. Season everything as a good chef would, right?
And now for the hops. You don’t need a crazy number of IBUs, but you do need a significant hops flavor, so I recommend no bittering hops (60-minute addition) at all. Instead, I do an ounce (28 g) of Citra at 20 minutes, an ounce (28 g) of Amarillo at 10 minutes, and an ounce (28 g) of Equinox at flameout. That should yield about 30 IBUs and a ton of tropical and citrus-fruit flavors and aromas. Don’t bother with a dry-hopping here—that’d just be gilding the lily. Trust your kettle hops.
CWT Wide March 2017
Process
Ferment this as you would any regular ale. Go for 7–10 days in primary, with a slight rise in temperature at the end to help clean up any diacetyl or remaining sugars, and then a cold crash to clear it before packaging.
In Closing
Be prepared to brew this a few times before you lock in your recipe. There’s significant room for interpretation in the style, and the ingredients give you a lot of choices. Just be sure that you don’t experience recipe “drift” and end up making a great amber ale into an okay IPA. You should end up with a beer that’s just as good on a hot day in August as it is by the fire in January! |
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Caratermale II. - Vánoční 2017
|
Czech Pale Lager
|
35 Litres |
1.058 |
1.009 |
6.43 |
52.12 |
11.16 °L
|
527 |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 4.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2017 7:25 AM |
| Notes: |
|
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1-14-17 IPA #7
|
American IPA
|
5 Gallons |
1.064 |
1.016 |
6.25 |
36.15 |
10.88 °L
|
527 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/11/2017 8:00 PM |
| Notes: |
|
|
Citra IPA
|
American IPA
|
6 Gallons |
1.065 |
1.016 |
6.35 |
65.99 |
8.9 °L
|
527 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
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: 9/10/2016 7:34 PM |
| Notes: |
|
|
Goodwin's Blackberry Stout
|
Irish Extra Stout
|
3 Gallons |
1.064 |
1.016 |
6.28 |
31.86 |
39.42 °L
|
527 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
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: 6/3/2016 1:41 AM |
| Notes: |
|
|
|
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