|
English Nut Brown Ale
|
Northern English Brown
|
5.5 Gallons |
1.051 |
1.016 |
4.62 |
29.12 |
20.38 °L
|
6.9K |
3 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 52 |
Mash Thickness: 1 |
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: 11/25/2013 7:22 PM |
Notes: Final gravity = 1.06
ABV as calculated = 6% |
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|
Smoked Dark Chocolate Stout
|
American Stout
|
5 Gallons |
1.062 |
1.019 |
5.54 |
50.61 |
39.73 °L
|
6.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
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: 5/30/2012 4:01 PM |
| Notes: |
|
|
Kolsch With A Kick !!!
|
Kölsch
|
5 Gallons |
1.051 |
1.012 |
5.11 |
33.91 |
4.28 °L
|
6.9K |
10 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 4/21/2012 4:09 PM |
| Notes: Mash 148 for 90 |
|
|
Peaches And Cream 5 Gal
|
Cream Ale
|
6.5 Gallons |
1.048 |
1.011 |
4.9 |
28.03 |
3.73 °L
|
6.9K |
1 |
|
|
Author:
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Amapola Ales
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2016 4:59 AM |
Notes: mesh back for peaches, after boil freeze for 2ndary. week 2.
lager at 55 after 2 week for 2 more. |
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|
Passion Fruit NEIPA
|
Specialty IPA: New England IPA
|
20.4 Litres |
1.075 |
1.017 |
7.63 |
15.19 |
7.61 °L
|
6.9K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2014 1:57 PM |
Notes: NOTE: My whirlpool temp is quite high, so whirlpool hops contribute bitterness - I guess my final IBU ~ 30. I would recommend more bittering hop for everyone else.
Mash:
- 3g CaCl2
- 2g CaSO4
- 1/4 Campden tablet
Sparge:
- 2g CaCl2
- 2g CaSO4
- 1/4 Campden tablet
Drop fermentation temp to
Dry hop/Kegging schedule (once FG is reached):
- Keg -5: Add 100g Citra & Galaxy
- Keg - 4: Add 1/2 campden tablet, pasteurize passion fruit (12 passion fruits)
- Keg - 3: Add 130g Vic Secret + pasteurized passion fruit
- Keg -1: Cold crash to 0 degrees for 1 day |
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|
Chocolate Maple Porter - #5
|
Robust Porter
|
5 Litres |
1.08 |
1.018 |
8.05 |
28.16 |
40 °L
|
6.9K |
3 |
|
|
|
| Boil
Size: 5.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 65 |
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: 11/8/2012 2:24 PM |
| Notes: |
|
|
#005 Cream Ale
|
Cream Ale
|
2.75 Gallons |
1.056 |
1.01 |
6.04 |
24.84 |
3.43 °L
|
6.9K |
2 |
|
|
|
| Boil
Size: 4.125 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 11:56 PM |
| Notes: |
|
|
Harvey's Sussex Best Bitter
|
Best Bitter
|
22.5 Litres |
1.043 |
1.012 |
4.07 |
39.01 |
8.59 °L
|
6.9K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 85 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2018 9:52 AM |
| Notes: |
|
|
Ten Pounds Brewing: Red Barbarian
|
Specialty IPA: Red IPA
|
6 Gallons |
1.061 |
1.012 |
6.48 |
72.48 |
15.41 °L
|
6.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.45 |
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: 12/8/2014 7:05 PM |
| Notes: Yeast is actually Imperial Organic Yeast "Barbarian" |
|
|
Citra Simcoe IPA
|
American IPA
|
2.5 Gallons |
1.078 |
1.019 |
7.7 |
39.92 |
4.53 °L
|
6.9K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2016 12:45 AM |
| Notes: |
|
|
Rotbier
|
Vienna Lager
|
3.5 Gallons |
1.049 |
1.01 |
5.08 |
30 |
12.01 °L
|
6.9K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 2:22 PM |
| Notes: Ferment at 53°, keg day 13 and lager 5 weeks at 34°. |
|
|
Dry Dock Paragon Apricot Blonde
|
Blonde Ale
|
5.5 Gallons |
1.057 |
1.014 |
5.67 |
23.1 |
5.62 °L
|
6.8K |
8 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: 133.0 g |
Creation
Date: 2/27/2016 4:55 PM |
| Notes: http://www.northernbrewer.com/documentation/allgrain/AG-ParagonApricotBlonde_Pro_DryDock.pdf |
|
|
Lakefront Brewery Fixed Gear Clone
|
Irish Red Ale
|
5.5 Gallons |
1.067 |
1.012 |
7.14 |
44.77 |
12.56 °L
|
6.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2014 9:24 PM |
| Notes: |
|
|
Simplória Ale
|
American Pale Ale
|
10 Litres |
1.05 |
1.01 |
5.21 |
42.03 |
6.66 °L
|
6.8K |
2 |
|
|
|
| Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 1:12 AM |
| Notes: |
|
|
Summit EPA Clone V1.4
|
American Pale Ale
|
6 Gallons |
1.049 |
1.009 |
5.3 |
42.22 |
8.67 °L
|
6.8K |
1 |
|
|
|
| Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 3:55 PM |
Notes:
|
|
|
English Golden Ale
|
British Golden Ale
|
5.5 Gallons |
1.05 |
1.014 |
4.62 |
42.09 |
5.75 °L
|
6.8K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 6/18/2017 5:44 PM |
Notes: 100 billion cells available from 1 packs of yeast (mfg date: day of brew, 100% viability).
To get 258 billion cells (Pro Brewer 1.0) make 1.0 L starter @1.040 with 4.0 oz DME. Start with 1.4 L water and boil DME for 15 mins. |
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|
Peanut Butter Brown Ale
|
American Brown Ale
|
6 Gallons |
1.057 |
1.013 |
5.7 |
29.01 |
29.83 °L
|
6.8K |
2 |
|
|
|
| Boil
Size: 8.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Force Carbonate |
Priming Amount: 10 psi |
Creation
Date: 6/6/2016 2:25 PM |
| Notes: |
|
|
Nutella Stout
|
Sweet Stout
|
2.75 Gallons |
1.089 |
1.025 |
8.46 |
11.66 |
40 °L
|
6.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 2 oz |
Creation
Date: 3/5/2012 6:02 PM |
| Notes: |
|
|
Blueberry Stout
|
Sweet Stout
|
5.5 Gallons |
1.096 |
1.022 |
9.73 |
77.57 |
50 °L
|
6.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2017 6:12 PM |
Notes: After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean.
https://beerandbrewing.com/chocolate-achromatic-stout-recipe/ |
|
|
Robust Porter 3
|
American Porter
|
5 Gallons |
1.066 |
1.018 |
6.2 |
41.52 |
35.2 °L
|
6.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 12:45 AM |
Notes: 3rd place 2015 World Cup of Beer. https://www.worldcupofbeer.com/wp-content/uploads/sites/2/2015/04/2015.pdf
2nd place 2015 Alameda County Fair (Coal Porter)
http://www.beercomps.org/baboprev/BABO2015.html |
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