|
Fallen World
|
American Pale Ale
|
6.5 Gallons |
1.059 |
1.012 |
6.18 |
31.64 |
5.25 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 3/21/2014 7:55 PM |
Notes: My attempt at a Small IPA. . .w00t.
Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 180F. 90 minute boil. 0 Minute boild hops get added at flameout. 0 min Aroma hops get added at 175F during the chilling. Pitch and ferment 68F-72F (basically room temp). Primary for a total of 14 days so that everything clears up nicely, cold crash for 2 days at or below 40F, then rack to secondary and bring back to ferm temps. Add first dry hop, 2 days later add second dry hop and filter and bottle at the end of day 4. Bottle and condition for 21 days at 70F. |
|
|
Apple Wine
|
Apple Wine
|
8 Litres |
1.09 |
1.002 |
11.58 |
0 |
5.84 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: N/A |
Boil Gravity: 1.09 |
Efficiency: 75 |
Mash Thickness: 3.65 |
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: 6/11/2022 10:52 AM |
| Notes: |
|
|
XH Christmas Hazy IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.076 |
1.019 |
7.6 |
5.63 |
4.56 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 11/25/2017 10:50 PM |
Notes: Consider Adding Mango Juice in primary
Assume 80% Attenuation.
More sweet with lactose, also haze
Less bitter
Vigorous boil with top off, reduce DMS off flavors
Whirlpool hops
Chill to 670
Add hops for 20 min with top on to prevent contamination
Then continue to chill
|
|
|
Peanut Butter Porter
|
Spice, Herb, or Vegetable Beer
|
3.5 Gallons |
1.056 |
1.013 |
5.63 |
28.52 |
27.08 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 10:17 PM |
Notes: 4.75 gal Distilled Water
PB2 Powder - 3.2 oz @ 10 min
PB & Co PB Powder - 3.2 oz @ 10 min
PB2 Powder - 1.2 oz @ 5 min
PB & Co PB Powder - 1.2 oz @ 5 min
PB2 Powder - 1.2 oz @ 0 min
PB & Co PB Powder - 1.4 oz @ 0 min
Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add.
Add minerals after initial boil
Gypsum = 1.0 grams
CaCl2 = 1.0 grams
Epsom Salt = 0.3 grams
Canning Salt = 0.5 grams
Acid = 0.50 mL
Est mash pH = 5.33 (5.38 with no acid)
Once boiled for 5, then chilled to strike temp
- 1.62 g of SMB (Using 90 mg/liter @ 18 liters)
- Wait 5 minutes for SMB to mop up O2
- 0.70 grams Brewtan in 10 mL slurry
- 0.83 grams Cinnamon Verum
Boil
- 0.85 grams Brewtan B in 10 mL slurry @ 16 Min
- 1.625 grams Irish Moss in slurry @ 15 Min
- 1.43 grams Wyeast Nutrient in slurry @ 10 Min
Condition Malt with pinch of SMB in 1 oz water
Post Mash Volume = 3.75 gal (no squeeze)
Post Mash Gravity = 1.054
Mash pH = 5.2
Post Boil Gravity =
Post Boil Volume = 3.5 gal
into ferm vol = 2.75 gal
Final Gravity = 1.060
post chill volume = 3.4 gal
NO SQUEEZE BIAB
MILD BOIL (Shoot for 0.4 gallon boiloff)
|
|
|
Dale's Pale Ale Clone
|
American Amber Ale
|
3.5 Gallons |
1.061 |
1.012 |
6.48 |
41.81 |
11.25 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 5.14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2015 10:37 AM |
| Notes: |
|
|
Dunkelweizen
|
Dunkelweizen
|
5.5 Gallons |
1.051 |
1.013 |
4.95 |
10.81 |
14.16 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 7:21 PM |
| Notes: |
|
|
Gimme Moher Stout!
|
Irish Stout
|
5.5 Gallons |
1.056 |
1.018 |
4.91 |
36.22 |
40.79 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
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: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2015 1:06 AM |
| Notes: |
|
|
Raspberry Beer
|
Fruit Beer
|
21 Litres |
1.06 |
1.013 |
6.23 |
24.05 |
5.88 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 9:46 PM |
| Notes: |
|
|
2017 - 01/13/17 - January IPA
|
American IPA
|
5 Gallons |
18.115 |
3.105 |
8.2 |
65.12 |
11.09 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 12.3 |
Efficiency: 64 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2017 4:21 AM |
| Notes: |
|
|
Ed IPA - N1
|
Imperial IPA
|
22 Litres |
1.07 |
1.021 |
6.76 |
71.83 |
12.2 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2014 2:22 AM |
| Notes: |
|
|
Session IPL (192)
|
Clone Beer
|
23 Litres |
1.038 |
1.009 |
3.9 |
42.16 |
3.1 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2017 2:14 PM |
Notes: FERMENTATION/LAGER:
Pitch at 12 deg c. Raise to 15 deg c when gravity drops below 1.020.
Lager for 4-6 weeks at 2 deg c prior to packaging. |
|
|
Lumberjack Crack
|
Classic Style Smoked Beer
|
25 Litres |
1.044 |
1.011 |
4.34 |
23.45 |
17.1 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 27.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 10/14/2017 7:02 AM |
| Notes: |
|
|
Bone Dust
|
American IPA
|
5.5 Gallons |
1.067 |
1.019 |
6.35 |
67.84 |
8.69 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 7/15/2014 1:29 AM |
| Notes: |
|
|
Pineapple Mango RAW IPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.062 |
1.011 |
6.7 |
210.74 |
7.16 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 28.42 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 5/13/2019 5:24 AM |
Notes:
https://www.youtube.com/watch?v=_VuUsM1Kp6o
Full method in the Youtube video. Ignore IBU figures in this recipe as hop tea is not supported.
The 2 hop stand additions are hop tea. |
|
|
Andy142 Vienna Cream Ale
|
Cream Ale
|
20 Gallons |
1.069 |
1.016 |
6.88 |
12.93 |
8.01 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/31/2019 10:59 AM |
| Notes: |
|
|
Steady As She Gose
|
Gose
|
21 Litres |
1.041 |
1.005 |
4.72 |
11.55 |
3.57 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.94 bar |
Creation
Date: 9/4/2020 9:31 PM |
| Notes: The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F). |
|
|
Cosmic Trident
|
Specialty IPA: New England IPA
|
5 Gallons |
1.054 |
1.014 |
5.28 |
43.32 |
3.71 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.24 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 8.62 psi |
Creation
Date: 9/24/2021 1:06 AM |
Notes: Cosmic Trident is a three-pronged approach to a delicious beer. Moderate bitterness from timeless Cascade is bolstered with copious additions of Trident™ hops. Meticulously paired with a revolutionary Omega Yeast strain, the amplification of aromatic and flavorful thiols creates a sipping experience that would excite Poseidon himself.
The result is an incredibly fruit-forward ale ranging from bright tart citrus to a kaleidoscope of tropical fruit flavors and aromas. The malt foundation of classic American 2-row creates a perfect temple for the hops and yeast to yield a flavor monster that only Odysseus could defeat.
Primary Fermentation - 2 weeks (Dry Hop on Day2)
Secondary Fermentation - 2 weeks (Dry Hop on Day 15) |
|
|
Caribou Slobber
|
American Brown Ale
|
3 Gallons |
1.051 |
1.014 |
4.81 |
39.21 |
23.74 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 1/12/2013 8:04 AM |
| Notes: Yeast is S-04 slurry |
|
|
Cream Ale
|
Cream Ale
|
3 Gallons |
1.044 |
1.015 |
3.89 |
15.73 |
3.19 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2017 11:44 PM |
| Notes: |
|
|
Wolf Pack Black Doris Plum Cider
|
Common Cider
|
25 Litres |
1.008 |
1 |
0.94 |
0 |
1.79 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 21.1 Litres |
Boil Time: N/A |
Boil Gravity: 1.009 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2021 12:57 AM |
Notes: Silver in River Valley 2022 Competition 22/05/2022
Mix 3.9kg of WW Apple Juice concentrate with 21.1L water to make up to 25L volume.
Add yeast when liquid is at pitching temp.
Allow to ferment out to 1.010.
Add 40 grams of Black Doris Plum Cider Powder.
Transfer to keg and chill to prevent any further fermentation.
Our Apple Cider is made from the highest quality apples, usually 3 types being Braeburn, Royal Gala and Jazz, depending on the season. The result is a very clean and crisp cider. The apple flavours are light and pleasant and the overall taste is refreshing. We suggest to ferment to 1.010 SG and put the cooling on to stop fermentation as this will leave some residual sweetness without making the beverage too sweet. At this SG the alcohol will be 3.85%. If you want to hit 5% at this final SG, add an extra 600 grams of dextrose at the start. If you let the yeast ferment all the way the final gravity will be about 1.006 which is an alcohol content of 4.38%. If you want to hit 5% at this final SG, add an extra 350 grams of dextrose. |
|
|
|
|