|
Chilli Smoked Porter
|
Specialty Smoked Beer
|
22 Litres |
1.064 |
1.013 |
6.71 |
35.93 |
43.13 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 5/3/2021 10:09 AM |
| Notes: |
|
|
Dunkel Weizen
|
Dunkelweizen
|
19 Litres |
1.053 |
1.013 |
5.21 |
14.44 |
15.7 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 22.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 71 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2014 4:52 PM |
| Notes: Yeast Mauribre weiss |
|
|
Passionfruit Catharina Sour
|
Fruit Lambic
|
23 Litres |
1.048 |
1.007 |
5.39 |
9.05 |
3.61 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: N/A |
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: 11/24/2020 1:22 AM |
Notes: Step Mash 63 and 70 degrees
Sparge
boil for 10 minutes
drop temp to 35 degrees
Add Lactobacillus - ferment until pH 3.5
Boil 60 min
Chill 18 degrees
Add us05
- alternatively use PhillySour
Add passionfruit pulp in hop sock after 7 days
Cold crash when fermentation complete |
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|
Lev 2
|
Weizen/Weissbier
|
18 Litres |
1.079 |
1.022 |
7.44 |
14.93 |
4.62 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2015 7:57 PM |
| Notes: |
|
|
Juice Bomb NEIPA
|
Specialty IPA: New England IPA
|
12 Gallons |
1.075 |
1.023 |
6.83 |
75.8 |
3.98 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 9/1/2020 11:54 PM |
| Notes: |
|
|
Wheatwine
|
Wheatwine
|
10.5 Litres |
1.084 |
1.024 |
7.83 |
35.62 |
5.78 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2016 9:24 PM |
| Notes: Honey is added after the more active fermetation is subsided. |
|
|
PopsBock
|
Doppelbock
|
22 Litres |
1.076 |
1.015 |
7.99 |
22.31 |
21.94 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Brown Sugar |
Priming Amount: 9 |
Creation
Date: 2/21/2016 11:53 PM |
Notes: 23g (2 pacotes) M76 Opcional para o S23.
Temperatura de fermentação entre 10°C.
5 dias para atenuação.
3 semanas de maturação a 0°C.
Utilizado maltes CaraAmber e Aromatico para aproveitar sobras de outras receitas, mas poderia ser 1kg de somente um deles.
|
|
|
Basic Geuze
|
Gueuze
|
5.5 Gallons |
1.055 |
1.014 |
5.39 |
0 |
5.61 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2016 6:08 PM |
| Notes: |
|
|
New England IPA
|
Double IPA
|
5.5 Gallons |
1.08 |
1.02 |
7.95 |
59.68 |
6.37 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 77 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2017 1:13 AM |
Notes: Hopefully this will be a good New England style hazy double IPA. If not, we just suck at making hoppy things and should probably give up forever and focus on devastatingly strong wheatwines, barrel-aged sours and smoked quads. Not really a bad fate, I guess, but I'd really like to make just one good strong IPA with some amount of bottle-to-bottle consistency. Christ, it's depressing how little luck we've had with pale hoppy style stuff. So here we go again.
Zythos/Mosaic in the boil, Galaxy in the whirlpool, then double dry-hopped with Summer/Nelson. Hoping (against hope) for intense tropical fruit, bright berry and juicy citrus aromas and flavors with a soft mouthfeel brought on by flaked barley and oats. Just as a note we fermented this with Imperial Yeast's A38 Juice strain, not A18 Joystick as listed here, but Juice isn't added yet, so yea.
5/27/17: Got better efficiency than expected by about 7 points... awesome! Ended up being able to collect a half-gallon extra with that BHE; perfect for our newly-purchased 6 gallon fermenter! Everything went off without a hitch, to be honest. We got a bit stuck halfway through our mash re-circulation, but it was corrected quickly and probably had to do with the flaked oats + barley. Looking forward to dry-hopping this one with Summer and Nelson Sauvin!
6/4/17: Pat added an ounce each of Nelson and Summer last Tuesday night, and we took the sample last night. Hit terminal perfectly, and the sample tasted pretty great and really unique. We actually made a bitter and flavorful IPA if the sample was any indication, so that's good. Added another ounce of each of those hops. Probably won't bottle it for a couple weeks, but it isn't getting racked to secondary (we're bottling it most likely on 6/17 with a portion of its own yeast). |
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|
Hvete Kveik
|
Weizen/Weissbier
|
40 Litres |
1.059 |
1.01 |
6.39 |
46.04 |
4.24 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 73 |
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: 10/19/2018 3:12 PM |
| 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. |
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|
Sam Adams Boston Lager
|
American Lager
|
5.5 Gallons |
1.049 |
1.01 |
5.12 |
35.14 |
6.59 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: N/A |
Creation
Date: 3/13/2020 6:23 PM |
| Notes: |
|
|
Centennial Extract
|
No Profile Selected |
2 Gallons |
1.051 |
1.01 |
5.44 |
24.93 |
6.37 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 2 oz |
Creation
Date: 9/12/2019 4:32 AM |
| Notes: |
|
|
WCW Coconut WhyPA
|
Experimental Beer
|
5 Gallons |
1.042 |
1.009 |
4.34 |
54.95 |
5.94 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 71 ° F |
Priming Method: Sugar |
Priming Amount: 1.5 cups |
Creation
Date: 4/30/2018 3:50 AM |
Notes: Coconut in post boil should steep for 15 min before chilling to 176 deg then to whirlpool step.
PH of sparge water should be 5.6 max
Tom's recipe says pre boil gravity 1.037 and post boil gravity 1.042
He used US05 yeast and Maris Otter vs 2-row
Dry hop after fermentation is complete.
Crash Chill and keg. |
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|
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 |
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|
Centennial Blonde
|
Blonde Ale
|
10 Gallons |
1.043 |
1.012 |
4.08 |
25.54 |
3.48 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2013 1:54 PM |
| Notes: |
|
|
JD's 1 Gal ESB
|
Extra Special/Strong Bitter (ESB)
|
1 Gallons |
1.057 |
1.019 |
4.98 |
47.18 |
13.01 °L
|
1.7K |
0 |
|
|
Author:
|
|
Chainsaw Mechanic
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 10/16/2015 7:12 PM |
| Notes: |
|
|
American Pale Honey Ale
|
American Pale Ale
|
5 Litres |
1.055 |
1.014 |
5.37 |
37.08 |
15.69 °L
|
1.7K |
1 |
|
|
Author:
|
|
Rinofancefallo
|
|
| Boil
Size: 6 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 3:42 PM |
Notes: When mashing, take out half the volume to the boil pan (3L), add more hot water; stir the grains, let it be for 10 min, and take out the other half of volume (3L).
>> Remember: Boil for 90 min <<
After chilling the wort and putting it into the fermentor, shake it vigorously for 10 min.
Ferment at 18º ~ 20º for around 2 weeks or
until it stops bubbling.
Bottle the beer and let it be in the fridge for 3~5 more days. |
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|
Vampire Killer - Garlic Hefeweisen
|
Weizen/Weissbier
|
5 Gallons |
1.046 |
1.012 |
4.55 |
12.66 |
3.84 °L
|
1.7K |
0 |
|
|
Author:
|
|
DaveEsposito
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2015 11:21 AM |
| Notes: |
|
|
Chocolate Orange Stout
|
Sweet Stout
|
5 Gallons |
1.055 |
1.016 |
5.16 |
29.32 |
39.59 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2013 3:27 PM |
| Notes: |
|
|
|
|