|
Cascade Ale Coopers
|
American Pale Ale
|
20 Litres |
1.047 |
1.01 |
4.82 |
4.41 |
7.68 °L
|
490 |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.156 |
Efficiency: 35 |
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: 7/9/2019 10:26 PM |
| Notes: |
|
|
Os Quarenta Grandes
|
German Pilsner (Pils)
|
100 Litres |
1.051 |
1.014 |
4.79 |
29.52 |
5.47 °L
|
490 |
0 |
|
|
|
| Boil
Size: 107.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2022 10:15 AM |
| Notes: |
|
|
Flameout Session IPA
|
No Profile Selected |
14 Gallons |
1.05 |
1.013 |
4.76 |
22.67 |
3.98 °L
|
490 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 5/20/2022 3:08 AM |
| Notes: |
|
|
Munich Helles
|
Munich Helles
|
12 Litres |
1.045 |
1.008 |
4.86 |
20.17 |
4.53 °L
|
490 |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 85 |
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: 9/2/2021 8:11 AM |
| Notes: |
|
|
PB0065 Southside Red 02/18/2022
|
International Amber Lager
|
107 Gallons |
1.049 |
1.012 |
4.89 |
19.28 |
16.61 °L
|
490 |
0 |
|
|
|
| Boil
Size: 112 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 76 |
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: 8.14 psi |
Creation
Date: 8/20/2021 6:20 PM |
Notes: add first wort hops to BK at start of lauter run-off
1 tbsp fermcap just before boil
Let mash sit 45 min, stirring every 10 min to ensure full conversion. Then recirc to hit 165 F mash out and start lautering.
18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 15 min before end of boil
get batch 1 as cold as possible (down to 35 lowest)
add 25 g ALDC to FV after knocking out batch 1
knock out batch 2 to target 50 F
02 for 30 min at 1 L/min
Harvest ~4 gallons of thick Saflager W-34/70 yeast slurry from PB0061 Cerveza Lomita and pitch directly after full 6 bbl batch is at 50F
Harvest as much more yeast as possible and store in cold box
when 2 brix/plato from estimate FG, set controller for 70F and allow temp to rise for diacetyl rest
when passes FG stability and diacetly and acetaldehyde test, crash to 40 F over a few days, 5 deg per day
harvest yeast, add biofine and antiox-C, hook up C02, and crash to 32F for 1 to 2 weeks.
Carb to 2.6 volumes C02. |
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|
Hop House 38
|
No Profile Selected |
20 Litres |
1.049 |
1.012 |
4.78 |
31.72 |
6.72 °L
|
490 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.82 bar |
Creation
Date: 6/21/2021 12:43 PM |
| Notes: |
|
|
Victorian Gold
|
Australian Sparkling Ale
|
21 Litres |
1.046 |
1.008 |
4.92 |
38.13 |
4.38 °L
|
490 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2021 5:25 AM |
Notes: My best tasting recipe and is very simple.
Ale Malt is now know as Vic Ale Malt, and the hops were actually cryo hops.
Very fruity, but is extremely mild to the pallet, if you drink Carlton Draught as your daily, you will easily slip into being able to drink this without calling it cider.
Fermentation lasts approx. 10 days in my stainless fermenter. 18 - 19 degrees steady.
US-05 / Californian Ale yeast's also work fantastic with this brew.
PH mash water to 5.0 - 5.2 .
Number's are to suit No Chill. Should you be chilling the wort, I suggest adjusting the hops to hit around 32 IBU.
I always force carbonate, so I can not speak to the bottle conditioning potentials. |
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|
Summer Citra Cervesa
|
Cream Ale
|
6.5 Gallons |
1.046 |
1.009 |
4.89 |
23.86 |
4.56 °L
|
490 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2020 2:47 PM |
| Notes: |
|
|
Muffintop Session NEIPA Experiment
|
Specialty IPA: New England IPA
|
21 Litres |
1.046 |
1.01 |
4.81 |
26.08 |
3.87 °L
|
490 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2020 2:46 PM |
Notes: As my tap water is quite heavy on salts just adjusted to match the 2:1 chloride to sulfate ratio.
I have brewed a Styrian Wolf shipa to try that hop. Flavour is nice not as powerful tropical as US hops and also a bit floral as well. I added some to the beer but not much.
OG: 1045
The last addition of hops will be in the form of hop tea. |
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|
Golden Small Batcg
|
Blonde Ale
|
25 Litres |
1.045 |
1.008 |
4.91 |
26.56 |
5.81 °L
|
490 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
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: 3/10/2020 8:21 PM |
| Notes: |
|
|
Dyniowe
|
Specialty Beer
|
20 Litres |
1.046 |
1.01 |
4.79 |
16.98 |
8.94 °L
|
490 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
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: 9/7/2015 12:47 PM |
| Notes: |
|
|
Pale Ale Mix
|
Specialty IPA: New England IPA
|
17 Litres |
1.045 |
1.009 |
4.75 |
39.33 |
11 °L
|
490 |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2019 4:49 PM |
| Notes: |
|
|
PLANNING Hoegaarden Clone
|
Witbier
|
21 Litres |
1.049 |
1.012 |
4.94 |
12.87 |
3.58 °L
|
490 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2019 10:32 PM |
| Notes: |
|
|
American Maris Otter
|
American Pale Ale
|
22 Litres |
1.049 |
1.012 |
4.77 |
31.12 |
5.14 °L
|
490 |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 11/15/2018 7:06 AM |
| Notes: |
|
|
PG Earl Grey Ale
|
Experimental Beer
|
1 Gallons |
1.06 |
1.022 |
4.91 |
60.79 |
7.8 °L
|
490 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: Dextrose |
Priming Amount: 3 oz |
Creation
Date: 9/8/2018 4:31 AM |
| Notes: |
|
|
#22 Ipl
|
American IPA
|
500 Litres |
1.049 |
1.012 |
4.81 |
41.9 |
8.65 °L
|
490 |
0 |
|
|
|
| Boil
Size: 530 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 3.1 |
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: 8/10/2018 12:50 PM |
| Notes: |
|
|
Awesome Recipe
|
Blonde Ale
|
5 Gallons |
1.048 |
1.011 |
4.79 |
28 |
11.88 °L
|
490 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2018 2:48 PM |
| Notes: |
|
|
Uncommonly Lucky - CA Common
|
California Common Beer
|
5 Gallons |
1.052 |
1.015 |
4.88 |
61.95 |
11.93 °L
|
490 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2018 3:06 PM |
| Notes: |
|
|
Hangover Lane
|
Best Bitter
|
21 Litres |
1.046 |
1.01 |
4.76 |
18.86 |
10.99 °L
|
490 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2018 6:12 PM |
| Notes: |
|
|
Schweinsteiger Helles
|
Munich Helles
|
11 Gallons |
1.047 |
1.01 |
4.94 |
21.06 |
3.99 °L
|
490 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 9.16 psi |
Creation
Date: 11/6/2017 3:07 AM |
Notes: --Fermentation--
Without a starter, each fermenting keg will require 3 packets of dry yeast (6 total). Drop temp of fermenters to 50° BEFORE pitching yeast to avoid esters produced by higher temps.
Towards the end of fermentation, raise temperature of fermenters to 60° to ensure diacetyl reduction.
Upon reaching FG, cold crash lager. During cold crash, pause temp at 45° and add 1 tsp gelatin mixture (heated to 145-150° in 1/2 cup water), split evenly between two fermenters. Then, continue crash to 32° and rest at least several days.
Alternate Yeasts: Wyeast 2308 | WLP833 | Saflager S-23 |
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