|
Rainy Holiday
|
American IPA
|
21 Litres |
1.074 |
1.017 |
7.43 |
114.56 |
12.42 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
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: 6/14/2012 4:13 PM |
| Notes: malt i på 37 grader |
|
|
Big Brew Day Kolsch
|
Kölsch
|
5 Gallons |
1.047 |
1.012 |
4.64 |
20.54 |
3.63 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 4/10/2015 8:42 PM |
| Notes: |
|
|
Willamette IPA
|
American IPA
|
23 Litres |
1.057 |
1.013 |
5.72 |
56.69 |
8.57 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
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: 5/30/2015 1:47 PM |
| Notes: |
|
|
Standard IPA
|
American IPA
|
5 Gallons |
1.071 |
1.018 |
6.87 |
52.74 |
8.07 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
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: 3/3/2016 8:00 PM |
| Notes: |
|
|
ABV IPA
|
American IPA
|
25 Litres |
1.059 |
1.01 |
6.4 |
62 |
5.28 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 7/21/2016 5:32 PM |
| Notes: |
|
|
Düsseldorfer Alt (nr. 50)
|
Altbier
|
5.5 Gallons |
1.045 |
1.011 |
4.42 |
33.34 |
10.39 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 79 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 2:37 AM |
| Notes: Melanoidin malt is used to simulate decoction mash process, which is common for this style. Carafa special to be added for color adjustment at mash out to minimise roast bitterness extraction. |
|
|
Kjeller 5 Southern Passion Pale Ale 25l
|
American Pale Ale
|
25 Litres |
1.049 |
1.009 |
5.28 |
34.83 |
5.58 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 gram/liter |
Creation
Date: 11/25/2016 3:38 PM |
Notes: Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.
Rehydrering av gjæren anbefales.
http://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/
(ev. google rehydrating yeast) |
|
|
#38 - Schwarzbier/Czech Dark
|
Schwarzbier
|
4.7 Gallons |
1.047 |
1.014 |
4.41 |
20.35 |
21.47 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 88 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 3:55 PM |
Notes: Almost opaque, dark brown when held up to the light.
Smells like chocolate, cold-brewed coffee, and dark bread crust. Not roasty.
Tastes malty, mostly dry, and cocoa-y. Slight hop spiciness.
http://imgur.com/a/MgxTf
Finished a little high, but it's probably mostly dextrins from the decoction. Just slightly off dry.
I like this better than Köstritzer, but not as much as Krombacher Dark. |
|
|
Sour Solera & Saison Traditional
|
Saison
|
8 Gallons |
1.049 |
1.007 |
5.48 |
0 |
4.57 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/5/2017 11:03 PM |
| Notes: |
|
|
18 Spring Kolsch
|
Kölsch
|
5.5 Gallons |
1.052 |
1.012 |
5.19 |
33.88 |
5.33 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 7.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2017 11:36 AM |
| Notes: |
|
|
Quick Voss Cider
|
Common Cider
|
4.7 Gallons |
1.051 |
1.003 |
6.33 |
0 |
6.61 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 4.7 Gallons |
Boil Time: N/A |
Boil Gravity: 1.051 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2020 9:15 PM |
Notes: Trying to turn out a very quick cider:
- Rehydrate one packet of Lallemand Voss in GoFerm PE as per instructions
- Pitch into ~4.6 gal of Kirkland brand apple juice @90f. Add 10-11 drops Fermcap S to reduce krausen and hopefully prevent the mess that's pretty much guaranteed to happen given the inadequate headspace I'm providing - even given I'm starting with a blowoff tube. Ramp temperature up to 96f over the next few hours.
- Just after lag phase has ended mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.7 gal total.
- Just before the 1.3 sugar break (1.040-1.034) mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.8 gal total.
- After ~24 hours at FG, start cold crashing.
- Rack to serving keg after 24-48 hours at cold crash temperatures, and start force carbing.
- Taste and stabilize and backsweeten or add flavoring if necessary. I have a variety of tinctures I might add to make this more interesting, depending on how things turn out.
- Drink Young, hopefully within a week or so.
Nutrient schedule is roughly cribbed from https://www.meadmakr.com/batch-buildr/, using the Fermaid O only TONSA 2.0 schedule, with high nitrogen requirements and taking into account that the Voss Kviek is (hopefully) going to blitz through the must. |
|
|
Bakke Brygg California Common 25 L
|
California Common
|
25 Litres |
1.051 |
1.013 |
4.95 |
38.46 |
7.84 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2017 12:22 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 15 grader før pitching av gjær.
Gjæring på 16 grader til stormgjæring begynner å avta (typisk etter 3-7 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: Safale K-97, Safale US-05 |
|
|
Blood Orange Wheat (O'Connors)
|
Fruit Beer
|
5.5 Gallons |
1.041 |
1.007 |
4.48 |
30.4 |
3.29 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 8/7/2020 12:52 PM |
| Notes: |
|
|
Summer Lime
|
Spice, Herb, or Vegetable Beer
|
12.5 Litres |
1.046 |
1.004 |
5.51 |
38.26 |
2.94 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 74 |
Mash Thickness: 4.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/1/2019 6:42 AM |
Notes: Add:
Day 4 at same time as adding Saaz for dry hops & leave for 7 days
2 x Lemongrass stalks (crushed)
2.5g x Kaffir Lime leaves (dried)
25g x fresh ginger (grated)
|
|
|
Novalager European Golden Lager
|
International Pale Lager
|
12 Litres |
1.045 |
1.01 |
4.55 |
18.15 |
3.54 °L
|
1.7K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 14.1 Litres |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 78 |
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: 6/8/2023 12:50 PM |
| Notes: |
|
|
Mexican Vienna Lager
|
International Amber Lager
|
6.5 Gallons |
1.049 |
1.013 |
4.72 |
16.51 |
10.47 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/1/2023 2:19 AM |
| Notes: |
|
|
Vanilla Cream Ale
|
Cream Ale
|
5.2 Gallons |
1.067 |
1.028 |
5.07 |
13.37 |
7.79 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 58 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2017 6:25 PM |
Notes: This is an American cream ale based off of the "creamy goodness" recipe from beersmith.com. it has been modified by adjusting the base malt to 8 pounds. As well as adding a pound of lactose and
with a pound of flaked oats for a heavier mouthfeel and a sweeter finish.
1 oz vanilla beans were chopped and decocted in 8oz of 100 proof vodka for two weeks (shaking the shit out of it daily) to create a natural extract. The vanilla extract was added upon transfer to the secondary fermenter. |
|
|
Charlie's Brown
|
British Brown Ale
|
2.5 Gallons |
1.048 |
1.012 |
4.74 |
22.75 |
14.39 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 4/22/2017 1:03 AM |
| Notes: |
|
|
Better Red Than Dead
|
Irish Red Ale
|
21 Litres |
1.053 |
1.016 |
4.86 |
26.11 |
19.73 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2016 10:46 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/better-red-than-dead/
Original Gravity: 1.053
Final Gravity: 1.016
IBU: 26
SRM: 17
Boil Time: 90 minutes
Use a single-step infusion mash temperature of 67°C.
Hold for 60 minutes.
Bring to a boil for 90 minutes and add Fuggles and East Kent Goldings hops at 45 and 15 minutes remaining respectively.
Ferment at 18°C to 20°C until completion. Bottle condition or keg at 2.0 volumes of CO2. |
|
|
Goldszwanc
|
Blonde Ale
|
21 Litres |
12.103 |
3.489 |
4.61 |
26.29 |
5.29 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 9.5 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2013 10:16 AM |
| Notes: |
|
|
|
|