|
IPA CiGaAp
|
American IPA
|
5 Litres |
1.066 |
1.016 |
6.46 |
59.03 |
6.4 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 85 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2013 10:45 PM |
| Notes: |
|
|
Double Lung'd DIPA
|
Imperial IPA
|
5.5 Gallons |
1.075 |
1.014 |
8.01 |
86.19 |
8.68 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
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: 9/26/2013 9:01 PM |
| Notes: |
|
|
NEIPA #09: Azacca/Galaxy/Mosaic/Simcoe
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.068 |
1.018 |
6.61 |
58.78 |
5.13 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 8/28/2019 1:15 AM |
Notes: Fermentation:
Start fermentation at 72 degrees
Gravity Notes:
1.067 Starting OG |
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Fruity Bastard IPA
|
American IPA
|
22 Litres |
1.07 |
1.016 |
7.08 |
63.28 |
11.38 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 77 |
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: 4/12/2015 9:59 PM |
| Notes: |
|
|
Summer Cider
|
Common Cider
|
5 Gallons |
1.066 |
1.013 |
6.85 |
0 |
11.82 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.109 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Keg Carbonation |
Priming Amount: 10 psi @ 38°F |
Creation
Date: 6/12/2018 2:32 AM |
Notes: 1. ACQUIRE JUICE
Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine.
2. TEST AND ADDITIONS
If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon.
Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way.
Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process.
--OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects.
3. ADD YEAST
--“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider.
4. FERMENTATION
--Allow the cider to ferment to dryness.
--If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid.
--When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation.
5. CONDITIONING / SECONDARY FERMENTATION
--Rack the cider into a sanitized carboy or similar vessel that will accommodate the volume with no or minimal head space. At this point, the process is largely dependent upon taste. As the cider ages, the flavors will mellow and come into condition, the yeast and other sediment will slowly settle out, and everything will generally improve.
Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor.
If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In first batch, PH measured 3.9 and Calcium Carbonate was utilized.
If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized.
6. FINING
--If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer.
Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.
To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment.
7. STOP FERMENTATION
If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate.
8. KEG CARBONATION & BACK SWEETENING
Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey.
Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.
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Red Enigma
|
Specialty IPA: Red IPA
|
23 Litres |
1.063 |
1.016 |
6.24 |
55.37 |
17.38 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2016 10:20 AM |
| Notes: |
|
|
Irish Red Ale
|
Irish Red Ale
|
6.5 Gallons |
1.087 |
1.025 |
8.21 |
25.3 |
16.48 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 92 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2016 4:06 AM |
| Notes: |
|
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BlackJack Strong Ale
|
American Barleywine
|
5.5 Gallons |
1.071 |
1.018 |
7.03 |
58.02 |
15.01 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2013 12:37 AM |
Notes: Warm; cuddly; you can take it for a walk or just drink it while you hangout in the dog house. Makes you want to fetch another soon after obtaining the first one.
Needs either yeast starter or "3" pacman 1764 packets to achieve required yeast count for proper fermentation. |
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Creamy Dark Lager
|
Schwarzbier
|
2.5 Gallons |
1.057 |
1.014 |
5.67 |
36.51 |
30.08 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2016 12:15 AM |
| Notes: The beer turned out fantastic. Creamy and full. A bit on the malty side. No mint from the hops like I had hoped. Going to change the hop schedule for the second version. Overall great beer that I will keep in the rotation. |
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#68 Brett Saison
|
Saison
|
36 Litres |
14.073 |
2.644 |
6.14 |
30.2 |
4.58 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 80 |
Boil Gravity: 11.6 |
Efficiency: 85 |
Mash Thickness: 2.71 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 10:19 PM |
| Notes: |
|
|
Aloha In Alaska, A Piña Colada NEIPA
|
American IPA
|
6.5 Gallons |
1.062 |
1.011 |
6.64 |
54.94 |
5.14 °L
|
1.8K |
0 |
|
|
Author:
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|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2017 3:20 PM |
| Notes: |
|
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Three Floyds Zombie Dust Clone
|
American Pale Ale
|
5 Gallons |
1.063 |
1.018 |
5.9 |
98.88 |
11.41 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2017 9:36 PM |
| Notes: |
|
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Randy's Coffee Pecan Porter
|
American Porter
|
5.5 Gallons |
1.063 |
1.019 |
5.84 |
44.88 |
32.78 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.75 |
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: 8/19/2016 12:56 AM |
Notes: Pecan Pieces were roasted on the stove top, stirring frequently, stopped, blotted with a paper towel trying to soak up any residual oils, then toasted again, and blotted again.
Water for the coffee was boiled, covered with sanitized aluminium foil, and chilled. 2 - 1 ounce HEB "Texas Pecan Coffee" was added to a 64 ounce sanitized container and water added, then refrigerated overnight. The cold brewed coffee was strained and added at kegging.
This beer won a Pro-Am with Operation Fermentation, (Cane Island Alers) in 2017. This beer was later brewed with No Label Brewing. |
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Coconut Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
26.9 |
6 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2020 4:20 PM |
Notes: To reduce the oils brought in by the shredded coconut, I covered with paper towels and baked in the oven for about 20 minutes on each side @ 300F and patted down with a paper towel again before putting in the fermenter. Not worried about infection at that point due to the beer already being alcoholic and the paper towel + coconut having been baked at 300F.
Super sessionable, great summer beer. |
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Mojito Saison
|
Saison
|
5.5 Gallons |
1.047 |
1.008 |
5.08 |
34.85 |
3.16 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 5/17/2018 11:52 PM |
Notes: -Start fermentation at 68 degrees.
-Day 1 Raise to 70 degrees
-Day 2 Raise to 72 degrees
-Day 3 Raise to 74 degrees
-Day 4 Raise to 76 degrees
-Day 5 Raise to 78 degrees
-Day 6 Raise to 80 degrees
-Day 7 Raise to 82 degrees
-Day 8 Raise to 84 degrees
-Hold at 84 until Day 14 |
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Hellsmash
|
Munich Helles
|
22 Litres |
1.047 |
1.007 |
5.25 |
21.66 |
3.46 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 9:46 AM |
| Notes: |
|
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Ten Pounds Brewing: Grade Curve
|
American Pale Ale
|
6 Gallons |
1.06 |
1.008 |
6.8 |
44.69 |
3.8 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2015 4:30 AM |
Notes: Actual Yeast:
Imperial Organic Yeast: A01 "House"
Actual Grain:
Mecca Grade Estate Malt: "Pelton"
It dried out quite a bit with no dextrin-producing malts in there. |
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Galaxy Pale Ale
|
American IPA
|
4.6 Litres |
1.049 |
1.009 |
5.23 |
61.73 |
19.14 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 8:28 AM |
| Notes: This American IPA is out of this world! Hopped exclusively and generously with Galaxy hops, this session brew is a sure favourite which demonstrates the maturity and improved quality control present at Greg's Brewhaus. |
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Lily's Irish Red Ale ( 12-1-13 ) From SM
|
Irish Red Ale
|
5 Gallons |
1.07 |
1.02 |
6.58 |
39.72 |
21.63 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
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: 2/9/2014 5:09 PM |
Notes: Kegged 12-22-13
Started Drinking on 12-26-13
Very Tasty - Missed recipe with too dark crystal malt, however was yummy.
Finished Keg on 1-28-14 |
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A&P Kolsch
|
Kölsch
|
5 Gallons |
1.06 |
1.015 |
5.86 |
31.46 |
5.11 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: CO2 |
Priming Amount: 8lbs |
Creation
Date: 5/6/2013 8:11 PM |
| Notes: Treat mash and sparge water with lactic acid to reach 5.2% |
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