|
Hibernation Ale
|
Old Ale
|
5.5 Gallons |
1.083 |
1.021 |
8.12 |
53.13 |
21.26 °L
|
6.5K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 65 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2015 3:18 PM |
| Notes: |
|
|
Summer Shandy Clone
|
American Wheat Beer
|
5.5 Gallons |
1.043 |
1.008 |
4.64 |
27.34 |
3.52 °L
|
6.5K |
1 |
|
|
|
| Boil
Size: 8.41 Gallons |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/22/2018 8:17 PM |
| Notes: Primary Ferm Temp: 65-68° |
|
|
Boddingtons Clone
|
Ordinary Bitter
|
11.5 Gallons |
1.045 |
1.011 |
4.38 |
40.26 |
10.36 °L
|
6.5K |
5 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 1.33 |
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: 1/9/2018 1:52 AM |
| Notes: |
|
|
Dreaded Dunkelweizen
|
Dunkelweizen
|
12 Gallons |
1.053 |
1.014 |
5.1 |
11.18 |
15.29 °L
|
6.5K |
1 |
|
|
|
| Boil
Size: 14 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: 7/10/2013 9:44 PM |
| Notes: |
|
|
Mack Mikrobryggeri Haakon Senior 25 L
|
Märzen
|
25 Litres |
1.065 |
1.016 |
6.41 |
19.37 |
11.76 °L
|
6.5K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2016 4:02 PM |
| Notes: |
|
|
Imperial Cream Ale
|
Cream Ale
|
6.5 Gallons |
1.076 |
1.022 |
7.15 |
31.95 |
3.81 °L
|
6.5K |
3 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 2:51 PM |
| Notes: |
|
|
PopsAbadia (Leffe Brune Clone)
|
Belgian Dubbel
|
22 Litres |
1.063 |
1.014 |
6.54 |
24.33 |
14.75 °L
|
6.5K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sugar Cane Bottling |
Priming Amount: 9 g/l |
Creation
Date: 2/12/2016 3:57 PM |
Notes: Add the Candy Sugar in the final 5 minutes of the boil.
Primary Fermentation for 6 days at 19°C and 4 days at 22°C.
Keep the secondary fermentation for 4 weeks at 0°C.
|
|
|
Beaver Double White IPA
|
Specialty IPA: Belgian IPA
|
40 Litres |
1.076 |
1.017 |
7.74 |
19.11 |
6.42 °L
|
6.5K |
0 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 68 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2015 7:16 PM |
| Notes: Mash: 63'c@90min + 72'c@15min |
|
|
Tafelbier
|
Trappist Single
|
5 Gallons |
1.023 |
1.006 |
2.14 |
8.92 |
8.32 °L
|
6.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.017 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2018 11:10 AM |
Notes: This is a multi-step mash. Mill the grains, then mix with 2 gallons (7.6 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes.
Due to the very low enzymatic power of this mash, it is recommended to perform an iodine test to confirm starch conversion before beginning to lauter. If iodine test confirms conversion, then you can raise the mash up to mash out at 172 °F (78 °C). If iodine test is negative, continue to hold at 158 °F (70 °C) until iodine test is clear. Vorlauf until your runnings are clear, then begin sparge. Sparge about 2 gallons (7.6 L) of water then top off your kettle to 6.5 gallons (24.6 L).
Boil for 90 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate wort.
Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.3 volumes.
|
|
|
Tiktai (Belgian Single)
|
Belgian Specialty Ale
|
13 Litres |
1.051 |
1.009 |
5.52 |
25.52 |
4.46 °L
|
6.5K |
0 |
|
|
|
| Boil
Size: 14.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2013 10:14 PM |
| Notes: Table beer. Designed to highlight the yeast. Pitch at 20°C and let it rise to 21-23°C in the first 24 hours, and to 24-25°C in the next 24 hours. |
|
|
Bakke Brygg Irish Red Ale 25 L
|
Irish Red Ale
|
25 Litres |
1.045 |
1.012 |
4.29 |
26.46 |
14.71 °L
|
6.5K |
2 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/L |
Creation
Date: 5/13/2014 11:42 AM |
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 13,1 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 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP007, WLP028, Danstar Nottingham |
|
|
Hazy Citrus IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
81.36 |
4.31 °L
|
6.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2016 10:15 PM |
| Notes: |
|
|
Pumpkin Cider
|
Common Cider
|
2.8 Gallons |
1.055 |
1.014 |
5.46 |
0 |
1.06 °L
|
6.5K |
3 |
|
|
|
| Boil
Size: 0.7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.222 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2016 1:00 PM |
Notes: Yeast is Brewer's Best Cider House Select (1/2 package).
Boil Pumpkin, Honey and any additional sugars with spice and fining for 30 minutes. Cool to 70 degrees and mix with room temperature sweet cider.
Note: Sugar content includes the sweet cider and pumpkin. I added about 1/2 pound of cane sugar to hit OG 1.055. |
|
|
American Barley Wine
|
American Barleywine
|
6 Gallons |
1.11 |
1.022 |
11.58 |
111.31 |
15.13 °L
|
6.5K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 74 |
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: 6/7/2012 2:55 AM |
| Notes: Mashed in about 150/151 on average. Because I had a half gallon of yeast starter and I didn't give it enough time to flocculate out I ended up with about 6 to 6.25 gallons of wort in the fermenter. |
|
|
Quetzalcoatl Theobroma
|
Clone Beer
|
6 Gallons |
1.092 |
1.018 |
9.74 |
48.07 |
21.75 °L
|
6.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3.5 Oz (1/2 Cup) |
Creation
Date: 7/31/2013 2:39 AM |
Notes: 24 Oz Hershey's Chocolate Syrup, secondary, if needed.
Honey will be late addition, added to primary after 3-4 days of fermentation.
BU/GU ratio 0.6 Final gravity 1.012, ABV 10.25%! Renaming to "Quetzalcoatl" This is out of the park good.
24 hours is long enough for the peppers to steep - 48 is the outside, as a slight bitter flavor begins to develop. |
|
|
Galaxy Pale Ale
|
American Pale Ale
|
6 Gallons |
1.055 |
1.014 |
5.42 |
41.89 |
5.93 °L
|
6.5K |
3 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: 1.4 |
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: 8/31/2016 1:05 PM |
| Notes: |
|
|
Cascadian Dark Ale
|
Clone Beer
|
5.5 Gallons |
1.077 |
1.019 |
7.55 |
79.5 |
50 °L
|
6.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 0.8625 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 oz |
Creation
Date: 4/23/2014 3:51 AM |
Notes: The ABV for this is inflated as it assumes the dark grains labelled as 'late additions' listed will be incorporated into the hot mash. The ABV is actually ~7%.
Using a multi-stage mash method. You could also do a single infusion mash of 20 quarts / 4 gallons at 160 F. Sparge with 3.5 gallons of 170 F.
"Cold steep" the dark grains separately and add to the fermenter when brewing is complete. From the research I've done, to cold steep grains, use a ratio of 2 quarts per pound of room temperature water and let them steep for about 2 hours. The water should be boiled then cooled before steeping the grains and the runoff should also be pasteurized ("boil" it at 170) for a 5 - 10 minutes, then cooled again before adding to the beer in the fermenter. This will help prevent any infections.
Alternatively you can add it to the last 5 minutes of the boil as well, but this may produce some harshness.
For the yeast starter, make a small wort with an OG ~1.036 with 1.25 quart/ .5 cups of DME. It's better to start with more water because you can always boil off some. Too high of a gravity will stress the yeast into actually fermenting whereas a lower gravity wort will give them nutrients to grow, but not focus on fermenting.
http://www.whitelabs.com/beer/homebrew/starter-tips |
|
|
BRAINS SA
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.043 |
1.011 |
4.22 |
25.08 |
11.08 °L
|
6.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 7/23/2012 7:00 PM |
| Notes: |
|
|
John Smith
|
Ordinary Bitter
|
5.5 Gallons |
1.034 |
1.01 |
3.21 |
28.91 |
10.11 °L
|
6.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2016 5:31 PM |
| Notes: |
|
|
Charlie's Jerkin' Gherkin' Dill Pickle Gose
|
Gose
|
5.5 Gallons |
1.05 |
1.014 |
4.69 |
8.69 |
3.81 °L
|
6.5K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2016 10:14 PM |
| Notes: Age for 1 month before serving for maximum dill |
|
|
|
|