|
Imperial ESP
|
Extra Special/Strong Bitter (ESB)
|
3.5 Gallons |
1.121 |
1.03 |
11.87 |
49 |
14.48 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.084 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2014 7:14 PM |
| Notes: |
|
|
#55 Smash Doppelbock
|
Eisbock
|
12.8 Litres |
1.109 |
1.025 |
12.31 |
37.2 |
15.58 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 13.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 69 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2019 7:24 PM |
Notes: Mill the grain finer or twice.
Mash at 64C for 2 hours.
Boil for 90min-2h.
Use 2 packets S-189.
Aerate 2-3 times a day first 2 days, keep rousing yeast through day 7 when starting to raise the temperature to 18-20C. |
|
|
Doppelbock
|
Doppelbock
|
5 Gallons |
1.111 |
1.028 |
10.92 |
34.49 |
41.45 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2015 1:59 AM |
| Notes: |
|
|
Brew Like A Homebrewer
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.105 |
1.025 |
10.47 |
15.07 |
20.79 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2013 2:26 PM |
| Notes: |
|
|
RedHeadedStepChild Ale
|
No Profile Selected |
5.1 Gallons |
1.055 |
1 |
7.16 |
0 |
5.29 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5.2 Gallons |
Boil Time: 15 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: 1.47 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/8/2020 3:01 AM |
Notes:
January 11, 2020 - 5pm
Diced 2# ginger and blended then put into muslin bag. Zested 5 limes and extracted juice and put in 2 0z vodka.
Pre boiled 3 gallons in robobrew and 4 gallons in sparge water heater.
Added crushed campden tablet in boiled water
Turn off heat and dumped 5 tsp yeast nutrient and sugars, Stirred and then added lime mixture.
Let steep for 30 min while sanitizing fast fermenter.
Topped of wort to get to 5.5 gallons from storage heater.
Chilled wort to 77 degrees then transferred to fermenter.
Oxygenated manually for 80 seconds.
Pitched 2 pack S-04
Dropped in blue Tilt.
OG 1.055
Jan 18, 2020 - Added 4.6 oz diced crystallized ginger in 2 cups boiling water then transferred to fast fermenter. SG 1.0
Jan 27, 2020 - SG 1.001 - dumped trub ball.
Jan 28, 2020 - Transfered to fermonster, purged with c02 and began cold crashing to 36 degrees
Jan 29, 2020 - 1pm - Added Gelatin
Feb 1, 2020 4 pm - FG 1.001 - 7.08% ABV
Added 1 cup dextrose to 2 cups boiled/cooled water and drop in fermonster. Stored lightly and transfered to keg, purged with Co2. Set to 30 PSI for 2 days and should be ready.
Feb 15, 2020 - 1130 am - Made a reduction with 2 oz diced crystallized ginger and 1/2 cup dextrose, cooled, filtered through cheese clothe then dumped into keg.
Looking insanely clear.
|
|
|
Kilkenny Red Clone
|
Irish Red Ale
|
30 Litres |
1.056 |
1.013 |
5.55 |
24.02 |
21.06 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 9/18/2019 8:29 PM |
| Notes: |
|
|
Simcoe SMaSH IPA
|
American IPA
|
6 Gallons |
1.062 |
1.012 |
6.56 |
56.87 |
3.97 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.67 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2016 11:26 AM |
| Notes: |
|
|
BOB (Black On Black) Tier 11
|
Clone Beer
|
6.5 Gallons |
1.061 |
1.015 |
6.03 |
114.98 |
29.69 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 1.5 |
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: 4/22/2016 4:54 PM |
| Notes: |
|
|
Woot Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.099 |
1.025 |
9.74 |
73.44 |
36.94 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2015 3:44 PM |
Notes: add pecans with the specialty grains and then during chilling
soak cubes on bourbon for 2 weeks and add to seconday |
|
|
That's No Moon II
|
Witbier
|
5 Gallons |
1.055 |
1.014 |
5.38 |
21.94 |
4.25 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 11/13/2012 6:26 PM |
Notes: Mash 4 gal with 1.5 tsp CaCl2, 1.5 tsp Epsom Salt
* Add orange peel and crushed coriander @ 15min
* Low Mash temp: about 146F, low efficiency: 1.046 OG
* Mashed too thick; with rice hulls, use thinner mash |
|
|
VIIIRIS
|
Russian Imperial Stout
|
5 Gallons |
1.105 |
1.026 |
10.35 |
119.3 |
40 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 70 |
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: 11/2/2014 10:10 PM |
Notes: This is a modification to an award winning recipe found at http://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/
Directions say to primary for at least a month, then secondary for another 3, or 6 if you can wait that long.
The original directions suggest that it peaks around 8 months.
to add vanilla, slice 3 vanilla beans down the center and spread the bean apart. Soak in enough bourbon (Makers Mark) to cover for a week. Then add everything to the beer when racking. We added the beans in a hop bag for easy removal. remove beans in a few days depending on taste.
Why VIIIRIS? V for vanilla, III for 3 beans, RIS for Russian imperial stout.
The VIII is also my initials |
|
|
Magnificent Bastard
|
American Pale Ale
|
5.5 Gallons |
1.083 |
1.017 |
8.59 |
92.29 |
17.52 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Natural Keg carb |
Priming Amount: 4oz corn sugar |
Creation
Date: 1/2/2013 5:14 PM |
| Notes: |
|
|
Tangerine Saison
|
Saison
|
5.5 Gallons |
1.048 |
1.008 |
5.19 |
21.98 |
6.83 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 78 |
Mash Thickness: 1.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 9:30 PM |
| Notes: |
|
|
Chief Of Smoke Bourbon Barrel Porter
|
Clone Beer
|
5.5 Gallons |
1.046 |
1.01 |
4.67 |
29.75 |
33.65 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 83 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Brown Sugar |
Priming Amount: 2.1 |
Creation
Date: 5/1/2015 7:51 PM |
| Notes: This was based off the Northern Brewer BIAB Bourbon Barrel Porter kit with modifications. I'm using 2 oz of Medium toast Oak cubes, 12 oz Willett Bourbon, and 2 sachets of Nottingham Ale yeast. The last time we made this, we used liquid yeast (WY1728) it came out super good. |
|
|
Basic B Porter
|
Robust Porter
|
5.25 Gallons |
1.052 |
1.013 |
5.11 |
39.94 |
29.5 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/14/2014 7:43 PM |
| Notes: |
|
|
Bob Light 2.0
|
Blonde Ale
|
2.5 Gallons |
1.038 |
1.009 |
3.83 |
24.28 |
3.63 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 62 |
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: 1/6/2017 6:50 PM |
Notes: Extremely clear golden color, very clean tasting and slightly hoppy. A very refreshing light beer with plenty of flavor.
----------Brewing Notes----------
No yeast starter
***Mash***
Mashed in 12qt pot - 1.25qts/lb
Pre-heated oven to 170F
Strike Water - 5.31qts @ 170F
Target Mash Temp 155F
151F when placed in the oven
Oven was turned off
Mashed for 60 mins
Ended at 146F
Ended with 3.9qts
20.6 Brix = 1.086
***Sparge***
Calculated the difference between mash runnings and 2 gallons
4qt sparge @ 170F
Stirred and dunked grain, then drained.
5.1 Brix = 1.020
***Boil***
Combined mash and sparge volumes to equal 2 gallons
Target Pre-Boil Gravity = 1.048
Actual Pre-Boil Gravity 13.4 Brix = 1.054
70% Mash Efficiency
***Fermenter***
2.5 gallons
9.6 Brix = 1.038
62% Total Efficiency
----------Final Gravity----------
Brewer's Friend:
4.5 Brix = 1.009 (3.88% ABV) (76.3% Eff)
Northern Brewer:
4.5 Brix = 1.005 (4.582% ABV) (86.8% Eff)
|
|
|
Session Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.03 |
1.005 |
3.38 |
31.71 |
30.19 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 2/13/2017 6:57 AM |
| Notes: |
|
|
American Wheat
|
American Wheat Beer
|
7 Gallons |
1.048 |
1.009 |
5.01 |
18.14 |
3.35 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2018 11:42 AM |
| Notes: |
|
|
The Hound
|
Kölsch
|
5.5 Gallons |
1.05 |
1.012 |
4.9 |
32.65 |
4.33 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Priming Sugar |
Priming Amount: 5 oz. in H2O (1 cup) and Beer (1 cup) |
Creation
Date: 5/5/2014 1:09 AM |
Notes: 1. Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing).
2. Sanitize all equipment.
3. Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag.
4. After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone.
5. Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min.
6. Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled.
7. Add gypsum at 45 min and Irish moss at 15 min.
8. Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort.
9. Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool.
10. Take OG reading.
11. Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve.
12. Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading.
13. Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days.
14. In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature.
15. After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled.
16. On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment.
17. Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid.
18. Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum. |
|
|
Sam Adams Boston Lager Clone
|
Dark American Lager
|
6.5 Gallons |
1.046 |
1.01 |
4.7 |
15.21 |
18.04 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 27.96 psi |
Creation
Date: 1/14/2020 6:00 AM |
| Notes: |
|
|
|
|