|
O'er The Valley
|
Blonde Ale
|
1.1 Gallons |
1.044 |
1.008 |
4.71 |
26.37 |
3.85 °L
|
507 |
0 |
|
|
|
| Boil
Size: 1.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 1 oz |
Creation
Date: 5/28/2020 8:01 PM |
| Notes: A hoppy blonde ale straddling the bounds between an APA, a Golden Ale and a Blonde ale. It celebrates the Willamette hop, a foundational hop for North American brewing in a clean easy drinking recipe that makes you want just one more. |
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Amber Cerveza
|
International Amber Lager
|
232.5 Gallons |
1.048 |
1.012 |
4.68 |
21.59 |
10.55 °L
|
507 |
0 |
|
|
|
| Boil
Size: 289 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 85 |
Mash Thickness: 1.75 |
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: 5/24/2024 7:32 PM |
| Notes: |
|
|
1820's Stout
|
Irish Stout
|
24 Litres |
1.044 |
1.01 |
4.49 |
41.22 |
27.42 °L
|
507 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2023 4:53 PM |
Notes: Based loosely on the Guinness 1883 recipe in Ron Pattinson's guide to vintage beer, this recipe makes some modifications in an attempt to recreate the original cask-conditioned stout from 1821.
The Crisp Heritage Chevallier Ale Malt was the dominant barley variety in England from the 1820’s to 1920’s, since Ireland was under British rule in the 1820's, this is the most likely candidate for the base malt available on the market today.
Similarly, Crisp malt produce an amber malt that is used in dark milds and ESBs that is likely to be a good match for the reference to amber malt in Pattinson's Extra stout recipe, amber malt was a catch-all term for many crystal malts in the 19th century so using a period-correct crystal malt like Crisp malt's amber seems a better candidate to using another cara-crystal type malt. Finally, Crisp Black malt, developed in 1817 was the choice for colour additions at Guinness, as opposed to UK porter which still depended on brown malt for colour until 1821, the roasting temperature is broadly in line with Guinness's +/- a few degrees C. Some of the black malt is added after a cold steep so as not to extract too much harsh character, as the recommended dosage is 3%, and this is effectively double that.
Oxydized hop-flowers were used to brew with, they were left open in their packets for 2 weeks. The lack of cold supply chains from the growers in Kent and elsewhere would have meant that even fresh harvests would be partially oxidized on arrival to the brewery.
A deviation from the 1820's version is the water chemistry. In 1820 Guinness we're drawing water from the grand canal, which was fed from Lough Owel in Mullingar, the Lake has a Marlstone bottom, which would make the water rich in calcium carbonate, and therefore quite hard. Guinness later switched to softer water supplied from Wicklow and I've stuck to a balanced profile for this beer.
Finally, a dose of 10g of oak chips inoculated with Brettanomyces was added to the fermentation vessel during secondary fermentation. Brett. Claussenii was chosen as it shares 100% of it's DNA with Brett Anomalus, the strain originally extracted from British Stock ale and the most likely strain to have been found living in Irish barrels before steaming processes were implemented.
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|
Pale Ale Maris, Low Bitter, Orange Haze
|
Standard/Ordinary Bitter
|
6 Gallons |
1.047 |
1.013 |
4.5 |
12.37 |
10.91 °L
|
507 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 6 oz |
Creation
Date: 8/25/2023 2:02 AM |
| Notes: Targeting a full bodied English pale ale but with low bettering (<15IBU) and with secondary fermenter add dry hop ( low alpha) and 0.5 oz sweet orange dried at flame out. |
|
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Green Frog
|
No Profile Selected |
5.5 Gallons |
1.047 |
1.011 |
4.67 |
18.8 |
3.79 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.33 |
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: 2/12/2023 5:04 AM |
| Notes: |
|
|
Barta Light 23
|
American Light Lager
|
5.5 Gallons |
1.041 |
1.008 |
4.35 |
23.09 |
2.86 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 76 |
Mash Thickness: 2.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/28/2023 12:40 PM |
Notes: BREW DAY (28JAN23):
22 L post boil with calc. volumes and 65 min boil (~80% on BrewZilla). |
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|
Awesome Recipe
|
Specialty IPA: New England IPA
|
300 Litres |
1.046 |
1.011 |
4.49 |
24.39 |
3.26 °L
|
507 |
0 |
|
|
|
| Boil
Size: 312.45 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2023 12:04 PM |
| Notes: |
|
|
Porter
|
American Porter
|
160 Litres |
1.041 |
1.007 |
4.53 |
20.45 |
4.98 °L
|
507 |
0 |
|
|
|
| Boil
Size: 180 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2022 2:10 AM |
| Notes: |
|
|
Byrul Lite
|
American Light Lager
|
5 Gallons |
1.039 |
1.006 |
4.33 |
15.49 |
1.88 °L
|
507 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
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: 10/16/2021 3:38 PM |
Notes: American light "lager" that is really an ale. Have made several times for family who love Miller Lite.
Easy brew - add DME, bring to boil, and add hops per schedule |
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Mark's Blonde Ale Ll
|
Blonde Ale
|
5 Gallons |
1.05 |
1.015 |
4.54 |
19.95 |
5.77 °L
|
507 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 4.1 oz |
Creation
Date: 6/5/2021 5:38 PM |
| Notes: |
|
|
Specialty - On The Corner
|
Berliner Weisse
|
5 Gallons |
1.05 |
1.015 |
4.47 |
0 |
3.65 °L
|
507 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 5/8/2017 1:50 PM |
Notes: Full volume mash with 7.25G tap water @ 148F.
Infusion mash and boil with no hops for 15 minutes to kill any bacteria.
Lower pH by adding 1TBs of Lactic Acid 88%.
Chill to 90F and pitch 1.5L starter of Omega Lactobacillus.
Reboil to kill Lactobacillus.
Add zest of 2 lemon at flameout.
Pitch Saison yeast or any ale yeast.
Dryhop with Lemondrop 4 days into fermentation.
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|
American Amber Ale
|
American Amber Ale
|
24 Litres |
1.045 |
1.01 |
4.54 |
33.29 |
11.85 °L
|
507 |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 4.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 3/26/2020 3:04 PM |
| Notes: 27 PSI |
|
|
Sorachi Pale Ale
|
American Pale Ale
|
19 Litres |
1.044 |
1.01 |
4.51 |
35.54 |
4.84 °L
|
507 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 62 |
Mash Thickness: 4.29 |
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: 11/21/2019 11:17 PM |
| Notes: |
|
|
Tajin Mexican Lager
|
International Pale Lager
|
5 Gallons |
1.052 |
1.017 |
4.57 |
24.52 |
4.73 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1.33 |
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: 8/24/2019 5:12 PM |
| Notes: |
|
|
Pumpkin Pie Nut Ale
|
Mild
|
5 Gallons |
1.04 |
1.006 |
4.54 |
19.91 |
17.93 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Maple syrup |
Priming Amount: 35oz |
Creation
Date: 10/5/2018 3:13 PM |
Notes: Added 1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
Added after boil was complete
Added brute wort tablet at 10 minutes until the end of the boil. |
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|
BELGIAN RED
|
Fruit Beer
|
6 Gallons |
1.051 |
1.015 |
4.66 |
11.47 |
3.81 °L
|
507 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2018 12:27 AM |
Notes: MASH WATER 4G - STRIKE 167
SPARGE WATER 5G - STRIKE - ACTUAL 167
1ST RUNNINGS 1.075 2ND RUNNINGS 1.021 BG
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|
SUMMERTIME
|
American Amber Ale
|
16 Litres |
1.054 |
1.019 |
4.61 |
108.31 |
16.28 °L
|
507 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 80 |
Boil Gravity: 1.036 |
Efficiency: 60 |
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: 5/30/2018 12:55 PM |
Notes: Brewdate 2018.05.30
Bottled 2018.06.27 |
|
|
Wild
|
Saison
|
50 Litres |
1.045 |
1.011 |
4.52 |
0 |
3.39 °L
|
507 |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2018 6:05 AM |
| Notes: |
|
|
Ghost Boat
|
Special/Best/Premium Bitter
|
23 Litres |
11.931 |
3.501 |
4.51 |
52.22 |
7.28 °L
|
507 |
0 |
|
|
|
| Boil
Size: 36.7 Litres |
Boil Time: 60 |
Boil Gravity: 7.6 |
Efficiency: 63 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: glucose |
Priming Amount: N/A |
Creation
Date: 5/17/2018 7:42 PM |
| Notes: |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
5.5 Gallons |
1.05 |
1.015 |
4.64 |
27.52 |
5.81 °L
|
507 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 4/22/2018 1:18 PM |
| Notes: |
|
|
|
|