|
Red Clozet
|
American Amber Ale
|
24 Litres |
1.047 |
1.008 |
5 |
32.49 |
12.21 °L
|
547 |
0 |
|
|
|
| Boil
Size: 30.45 Litres |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 199 g |
Creation
Date: 5/15/2020 1:35 PM |
| Notes: |
|
|
Brown Beaver
|
American Brown Ale
|
5.5 Gallons |
1.061 |
1.014 |
6.09 |
23.47 |
20.96 °L
|
547 |
2 |
|
|
|
| Boil
Size: 6.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 74 |
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: 5/6/2025 3:11 AM |
| Notes: |
|
|
C-Era Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.012 |
5.96 |
34.85 |
9.74 °L
|
547 |
0 |
|
|
|
| Boil
Size: 7.84 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 80 |
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: 3/15/2024 12:25 AM |
| Notes: |
|
|
Solstice American Stout
|
American Stout
|
5.5 Gallons |
1.063 |
1.011 |
6.74 |
33.9 |
15.87 °L
|
547 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2023 1:15 AM |
Notes: Mash crushed grains at 150°F (66°C) for 60 minutes, mash out at 168°F (76°C) for 10 minutes, and sparge gently to collect 7.5 gal. (28.4 L) of sweet wort.
Boil 60 minutes with Northern Brewer hops, adding 1 oz. HBC 342 at 5 min. Chill to 120°F (49°C), add 1 oz. HBC 342, and hold for 15 min.
Chill to 65°F (18°C), transfer to fermenter, oxygenate, and pitch yeast slurry at same temperature.
Ferment 7–10 days at 65°F (18°C), then warm to 68°F (20°C) and hold 2–3 days. Transfer to secondary once gravity stabilizes. Cold crash if kegging. Keg or bottle. |
|
|
PACIFIC SUNRISE
|
American Pale Ale
|
24 Litres |
1.046 |
1.011 |
4.53 |
45.21 |
5.64 °L
|
547 |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 3.13 |
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: 11/10/2023 12:13 PM |
| Notes: |
|
|
Brickwarmer Holiday Red (Modified)
|
American Amber Ale
|
6.08 Gallons |
1.061 |
1.014 |
6.09 |
44.2 |
15.95 °L
|
547 |
0 |
|
|
|
| Boil
Size: 7.34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.2948 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 27.96 psi |
Creation
Date: 9/23/2023 8:38 PM |
| Notes: |
|
|
Gigantic Mecha Red
|
American Amber Ale
|
5.5 Gallons |
1.051 |
1.012 |
5.11 |
21.29 |
13.42 °L
|
547 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.094 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2023 8:34 PM |
Notes: Mill the grains and mash at 153°F (67°C) for 40 minutes. Recirculate until your runnings are clear—about 20 minutes—then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.
Boil for 90 minutes, adding hops according to the schedule. After the boil, chill the wort to about 73°F (23°C), aerate the wort, and pitch the yeast.
Ferment at 73°F (23°C) to encourage ester development. Wort should fully attenuate in 3 to 4 days. Once fermentation is complete and the beer has cleared diacetyl testing, cool to 50°F (10°C). Two days later, rack off the yeast and crash to 33°F (1°C). Condition 5–7 days before clarifying. Package and carbonate to about 2.35 volumes of CO2.
You must use a Scottish Ale Yeast.
Water: We never do any water chemistry at Gigantic. Our water here in Portland is very soft, and we make it work for all our beers. Every brewer everywhere can buy the same malt, hops, and yeast as you, but they can’t get your water unless they live in the same neighborhood. You want a sense of place in your beer? Brew with your water, not against it. Ignore all the books. Accept the beer you can make with your own water if you want any kind of regionality, terroir, sense of place, whatever you want to call it. If everyone made the same beer, what would be the point? Just my opinion.
Hop it up: Want to make this more of a traditional Pacific Northwest amber ale? Double the bittering addition of hops. That middle hop addition won’t be as important—you can kind of do as you please there—different hop, more of it, whatever. Change out the Crystal for a more aggressively citrusy or piney hop such as Centennial, Simcoe, Amarillo, or Citra, and double that, too. |
|
|
American Amber Ale
|
American Brown Ale
|
20 Litres |
1.056 |
1.014 |
5.59 |
21.34 |
21.58 °L
|
547 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 6.26 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: 0.9 bar |
Creation
Date: 9/28/2022 12:19 AM |
| Notes: |
|
|
Amber Ale
|
American Amber Ale
|
5 Gallons |
1.056 |
1.011 |
5.87 |
35.72 |
15.93 °L
|
547 |
0 |
|
|
Author:
|
|
Yeast_Whisperer
|
|
| Boil
Size: 6.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 7.7 psi |
Creation
Date: 3/12/2022 6:56 PM |
Notes: #BEFORE BREW DAY
- Attach torpedo buoy with filter attachment to serving keg
- Fill serving keg 99.99% full with Starsan (tip and inject Starsan
until water escapes from gas QD)
- Use CO2 to push all the Starsan from the serving keg into another keg
- Pressurize serving keg to 26 psi
#YEAST STARTER
- None. Use dry yeast.
##MASH
- Do not mash crystal/roasted malts. Add them at vorlauf.
##BOIL
- Boil timer settings: nE = 3, t1=60, t2=20, t3=10
- When there are 20 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
- At 10 minutes left in the boil, start running wort through counterflow chiller to sanitize it.
- At flameout, cool wort to 165 degrees prior to adding whirlpool hops.
- Put boil controller in MASH mode and set temp to 165 degrees
- Run cold water through counterflow chiller and return cooled wort to kettle. Continue until temperature in kettle cools to 165 degrees.
- Add whirlpool hops
- Cover kettle with sanitized lid
- Set timer for whirlpool hops
- During whirlpool hop stand, put keg lid with dry hop hanger onto the fermenting keg, then sanitize keg fermenter.
- After whirlpool hop stand:
- Start running wort through counter flow chiller into the fermentation keg via plastic funnel with screen (target 75 degrees)
- When keg is around 1/3 full, add Fermcap-S drops and gently sprinkle dry yeast onto wort
- Fill keg to just above the weld
##FERMENTATION
- Gently drop the Tilt Hydrometer (after sanitizing it) into the wort in the fermenting keg
- Attach keg lid and do a couple CO2 purges of the head space
- Wait at least 4 hours for the yeast to consume the remaining oxygen in the head space of the fermenter
- While waiting the 4 hours
- Attach spunding valve to gas-in port of serving keg and run tubing from output of spunding valve into a container of water
- Close down spunding valve (to set at max pressure)
- Attach CO2 tank to liquid out port of serving keg
- Pressurize serving keg to 26psi and leave CO2 connected
- Slowly open spunding valve until bubbles begin to be seen in container of water
- Disconnect CO2 from liquid-port
- Attach temp probe to fermenter with bubble wrap over it
- Program STC-100 as follows and initiate program:
SP0=75, dh0=48
SP1=75, dh1=48
SP2=80, dh2=0
* 75 degrees for 2 days, then ramp to 80 degrees over 2 days
- After waiting the 4 hours, purge air in jumper and attach jumper to connect gas-in port on fermenter to liquid-out port on serving keg (this will pressurize the fermenting keg also)
- When fermentation shows signs of slowing (around day 2?), it is time to add dry hops.
- Disconnect jumper to serving keg
- Carefully release pressure in serving keg (a little bit at a time). Watch out for rapid foaming.
- Open lid, suspend hops in stainless steel hop basket from lid of keg (there will be some positive pressure from the pressurized beer to protect the beer from oxygen)
- Reattach lid to keg
- Use CO2 to Fill/purge the headspace several times, the re-pressurize to 26 psi
- Reattach jumper to serving keg
- Let beer continue to ferment with dry hops for 2-3 days, then transfer to serving keg (see below)
##PACKAGING
- Use process described in the referenced link (below) to perform a closed transfer using gravity
- After the transfer is complete, disconnect serving keg from fermenting keg and pressurize serving keg to 26 psi
- Remove spunding valve from serving keg, then cold crash beer in the serving keg (to around 34 degrees) and hold for 3-5 days
- Once keg is at cold crash temp, prepare and inject gelatin into gas-in port of serving keg using (O2 purged) jumper to purged and pressurized plastic soda bottle carbed with a carb cap (pressure in soda bottle must be greater than serving keg. Around 15 psi should be fine.)
- After cold crash, carefully move keg to keezer, pressurize to 2.0 volumes at serving temp (about 8 psi), and tap it!!
##REFERENCES
https://www.homebrewtalk.com/threads/pressurized-closed-loop-corny-keg-fermenting.600563/ |
|
|
Cracker Stout
|
American Stout
|
15 Gallons |
1.065 |
1.018 |
6.21 |
33.55 |
12.71 °L
|
547 |
0 |
|
|
|
| Boil
Size: 17.26 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 85 |
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: 9/29/2021 9:49 PM |
| Notes: |
|
|
Brown
|
American Brown Ale
|
21 Gallons |
1.048 |
1.014 |
4.5 |
34.24 |
29.58 °L
|
547 |
0 |
|
|
Author:
|
|
nellakcim
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 12:54 AM |
| Notes: |
|
|
Awesome Recipe
|
American Amber Ale
|
5.5 Gallons |
1.049 |
1.012 |
4.84 |
20.8 |
12.86 °L
|
547 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 11/30/2019 11:29 PM |
| Notes: |
|
|
Smoke On The Black Water
|
Imperial Stout
|
5.5 Gallons |
1.076 |
1.019 |
7.46 |
57.06 |
50 °L
|
547 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 62 |
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: 11/29/2019 5:19 PM |
| Notes: |
|
|
NEW: The Wood Butcher #2
|
Imperial Stout
|
5.25 Gallons |
1.137 |
1.037 |
13.01 |
32.06 |
50 °L
|
547 |
0 |
|
|
|
| Boil
Size: 8.3 Gallons |
Boil Time: 180 |
Boil Gravity: 1.086 |
Efficiency: 57 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 8/20/2019 3:38 PM |
Notes: 1 tablet Whirlfloc® tablet (10 min)
0.5 tsp. Yeastex nutrient (10 min)
4oz Chocolate chips (10 min)
90 seconds of pure O2
60 seconds of pure O2 after 24 hours fermentation
2 Mexican vanilla beans
8oz cocoa nibs
COFFEE VARIANT
5 oz. Modcup coffee beans @ 38 degrees for 48 hours
COCONUT VARIANT
1lb toasted coconut
https://byo.com/recipe/three-floyds-brewing-company-dark-lord-clone/ |
|
|
Back Of The Fridge Brown
|
American Amber Ale
|
5.5 Gallons |
1.061 |
1.013 |
6.3 |
69.63 |
17.65 °L
|
547 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2019 4:41 PM |
Notes: 68. Primary 14 days, Secondary 7 days, Cold Crash 4 days
Dry Hop after 10 days
|
|
|
American Stout
|
American Stout
|
7.25 Gallons |
1.071 |
1.021 |
6.63 |
37.74 |
45.75 °L
|
547 |
0 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
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: 1/28/2019 11:32 PM |
| Notes: |
|
|
Sherbert Lemon DIPA
|
American IPA
|
60 Litres |
1.071 |
1.016 |
7.22 |
29.75 |
4.5 °L
|
547 |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 7/14/2018 6:16 PM |
| Notes: |
|
|
A Newt Named Ella
|
American Porter
|
5.5 Gallons |
1.068 |
1.026 |
5.5 |
33.76 |
29.63 °L
|
547 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 7/3/2018 12:08 PM |
| Notes: |
|
|
Solstice IPA
|
American IPA
|
21 Litres |
1.064 |
1.014 |
6.67 |
64.65 |
6.03 °L
|
547 |
0 |
|
|
|
| Boil
Size: 27.88 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2018 7:45 AM |
| Notes: |
|
|
Dan's Cosmic Photo Juice IPA
|
American IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.22 |
71.69 |
6.23 °L
|
547 |
0 |
|
|
Author:
|
|
fermentnething
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2017 4:22 PM |
| Notes: WLP095-Burlington Ale yeast |
|
|
|
|