|
Cascade SMaSH
|
American IPA
|
5.75 Gallons |
1.069 |
1.017 |
6.94 |
63.96 |
7.13 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 7:45 PM |
| Notes: |
|
|
IPAd
|
English IPA
|
22 Litres |
1.061 |
1.015 |
5.97 |
42.27 |
9.84 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 28.18 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/20/2020 7:42 AM |
| Notes: |
|
|
Second Wind IPA
|
American IPA
|
30 Gallons |
1.077 |
1.023 |
7.08 |
72 |
11.5 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2016 5:05 PM |
| Notes: |
|
|
Raspberry Brown Ale
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.072 |
1.013 |
7.63 |
28.03 |
15 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 1.257 |
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: 3/25/2016 1:40 PM |
| Notes: |
|
|
Simcoe SMASH
|
American IPA
|
6.5 Gallons |
1.06 |
1.012 |
6.25 |
47.89 |
5.09 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2016 12:20 AM |
| Notes: |
|
|
Wee Heavy
|
Wee Heavy
|
4.5 Gallons |
1.098 |
1.02 |
10.29 |
32.19 |
19.95 °L
|
1.7K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 5.89 Gallons |
Boil Time: 75 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2016 4:39 AM |
| Notes: |
|
|
Randy's Coffee Pecan Porter
|
American Porter
|
5.5 Gallons |
1.063 |
1.019 |
5.84 |
44.88 |
32.78 °L
|
1.7K |
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. |
|
|
Three Floyds Zombie Dust Clone
|
American Pale Ale
|
5 Gallons |
1.063 |
1.018 |
5.9 |
98.88 |
11.41 °L
|
1.7K |
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: |
|
|
Pango IPA Clone (30 L)
|
American IPA
|
32 Litres |
1.055 |
1.01 |
5.93 |
49.33 |
4 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 39.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 150 g |
Creation
Date: 7/3/2017 8:08 AM |
| Notes: |
|
|
Honey Wheat Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.066 |
1.011 |
7.27 |
14.27 |
6.56 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.121 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Powdered Honey |
Priming Amount: 1/4 tsp per bottle |
Creation
Date: 10/10/2017 4:19 AM |
Notes: The recipe is brewed to match the specs of a Belgian Blonde ale, in color, bitterness (or lack thereof), and strength.
However, instead of Belgian candy sugar, we use locally harvested honey for more intricate sub-flavors.
In addition, where a Belgian would simply use light traditional malts, this utilizes Wheat for a rich mouthfeel and good head retention, alongside some honey and caramel malts to underscore the flavor of the honey.
The hops are still light, but rather than using a European hops as a Belgian would, we use Amarillo, a West coast hops, which gives a complementary citrus accent to the honey flavor. Then, after transferring to a secondary, we dry hop an ounce of Citra for a nice floral and citrus aroma.
So, while this goes down easily and feels light and refreshing, yet powerful, just as a Belgian Blonde would, this beer imparts a more complex citrus and honey palette of flavors. Give it a try! |
|
|
Summer Cider
|
Common Cider
|
5 Gallons |
1.066 |
1.013 |
6.85 |
0 |
11.82 °L
|
1.7K |
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.
|
|
|
Munich Helles
|
Munich Helles
|
2.75 Gallons |
1.047 |
1.009 |
4.93 |
17.54 |
4.05 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 12/22/2016 10:45 PM |
| Notes: Ferment for 4-5 days at 58°F/15°C. Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days). Cold crash for 12-24 hours, then fine with gelatin and let sit for another 12-24 hours before packaging. |
|
|
Little Creatures Pale Ale
|
American Pale Ale
|
23 Litres |
1.048 |
1.009 |
5.21 |
37.54 |
5.93 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 29.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 1/23/2024 5:48 AM |
| Notes: |
|
|
The Best Stag
|
Best Bitter
|
5 Gallons |
1.048 |
1.013 |
4.59 |
45.93 |
11.33 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2023 12:03 AM |
| Notes: |
|
|
Old Bohemian
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.045 |
1.008 |
4.8 |
31.61 |
4.49 °L
|
1.7K |
7 |
|
|
|
| Boil
Size: 6.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/6/2019 11:43 AM |
| Notes: |
|
|
Efes Malt Ve şot
|
German Pils
|
20 Litres |
1.061 |
1.013 |
6.32 |
36.19 |
4.86 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2018 12:12 PM |
| Notes: |
|
|
Johnny Fever 6g. 1.1
|
Imperial IPA
|
5 Gallons |
1.055 |
1.008 |
6.21 |
133.43 |
6.93 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2014 11:46 AM |
| Notes: 3 - 11.5g pks Safale US-05 |
|
|
BEERSMITH MILK STOUT
|
Sweet Stout
|
21 Litres |
1.056 |
1.014 |
5.47 |
0 |
44.05 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 78 |
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: 6/16/2015 3:53 PM |
| Notes: |
|
|
Bakke Brygg Påskeøl 2014 50 L
|
Belgian Blond Ale
|
50 Litres |
1.065 |
1.012 |
6.91 |
20.63 |
7.51 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/l |
Creation
Date: 3/27/2015 1:18 PM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.
Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.
|
|
|
Anti-Hero
|
American IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.29 |
74.58 |
8.44 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 7:12 PM |
| Notes: |
|
|
|
|