|
Nut Job II
|
American Brown Ale
|
5 Gallons |
1.083 |
1.021 |
8.19 |
70.82 |
28.02 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2013 8:56 PM |
| Notes: |
|
|
The Best Defense Is More Offense
|
International Pale Lager
|
5.5 Gallons |
1.068 |
1.016 |
6.87 |
17.44 |
5.68 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
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: 1/24/2021 10:22 PM |
| Notes: |
|
|
Summerweizer
|
Alternative Sugar Beer
|
5.5 Gallons |
1.059 |
1 |
7.68 |
0 |
1.09 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5.25 Gallons |
Boil Time: 15 |
Boil Gravity: 1.067 |
Efficiency: 100 |
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: 5/31/2015 3:10 PM |
| Notes: Heat 4 gallons of water to strike temp and add grains. mash at 150 F for 90 minute's. in a separate kettle heat 2.50 gallon's of water to 168 F. remove grain bag from kettle and place in kettle with 2.50 gallon's @ 168 F. dunk sparge for 10 minutes. remove bag and squeeze it into the wort. combine both wort's into boil kettle and adjust volume if needed. |
|
|
Belgian Dark Strong Ale - Rochefort 8
|
Belgian Dark Strong Ale
|
15 Litres |
1.081 |
1.013 |
8.99 |
25.38 |
16.55 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: BelgianCandySyrup |
Priming Amount: 151.3 g |
Creation
Date: 5/13/2020 12:31 PM |
| Notes: |
|
|
Berkshire Octoberfest
|
Oktoberfest/Märzen
|
5 Gallons |
1.064 |
1.011 |
7.03 |
20.44 |
9.21 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 7/2/2015 3:12 PM |
| Notes: |
|
|
Tsunami IPA
|
American IPA
|
23.1 Litres |
1.075 |
1.019 |
7.31 |
109.36 |
9.65 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 30.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2015 8:04 AM |
Notes:
Mash in at 155° F (68° C) and hold for 60 minutes. Mash out at 170° F (77° C).
Wyeast No. 1764 Pacman ale yeast, 3L starter
Primary fermentation: 8 days at 65° F (18° C)
Secondary fermentation: 14 days ay 70° F (21° C)
Forced CO2 to carbonate (2.4 vol)
Tsunami IPA NHC 2011
|
|
|
Hazy Dayz
|
American IPA
|
5 Gallons |
1.059 |
1.008 |
6.79 |
74.05 |
4.22 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2018 7:15 PM |
Notes: OG - 1.060
FG - 1.012 |
|
|
Black Tokyo Horizon
|
Russian Imperial Stout
|
24 Litres |
1.152 |
1.019 |
17.46 |
89.27 |
50 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 120 |
Boil Gravity: 1.128 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2018 12:17 PM |
Notes: *Four weeks in primary. Age for 3 months with 18g Bourbon Soaked Oak Chips/Cubes in secondary.*
Ferment 8L starter of 8% beer in fermentation bucket the week before and siphon off once done. Split mash over two days, add second batch of wort when oxygenating.
Oxygenate every day for first five days of fermentation. |
|
|
Mango/Hananero Vater IPA V3.
|
American IPA
|
6 Gallons |
1.082 |
1.025 |
7.57 |
43.45 |
6.91 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 13 psi CO2 |
Creation
Date: 7/4/2016 6:27 PM |
Notes: DIRECTIONS
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge.
Adjunct addition notes:
* Lactose can be added at flameout.
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature,
and then blend into puree.
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top
with very small amount of vodka (enough to cover the scraped bean and filling).
* Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin
bag.
* Once fermentation is complete, cold crash for 24 hours and then package. |
|
|
#101: Mint Chocolate Milk Stout
|
American Porter
|
1 Gallons |
1.08 |
1.019 |
7.97 |
65.55 |
50 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: sugar |
Priming Amount: N/A |
Creation
Date: 12/17/2016 6:22 PM |
| Notes: |
|
|
Clone Of Largaarden
|
Witbier
|
10.5 Gallons |
1.051 |
1.012 |
5.11 |
15.12 |
3.39 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 12.59 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 66 |
Mash Thickness: 1.375 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: 25.68 psi |
Creation
Date: 8/24/2021 12:17 PM |
Notes: 6 each bags of Chamomile bags split open and contents added to Boil.
Coriander seed cracked/crushed.
Did not hit original SG of 1.050, was under at 1.033 @ 70F. Pre Boil volume, 12.6 gal.
Added 0.920 lbs. of light DME at start of boil to try to bring SG up.
Final boil SG @ 1.040.
Boil for 90 min. |
|
|
Ocmulgee Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.057 |
1.015 |
5.61 |
25.04 |
17.97 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:33 PM |
| Notes: |
|
|
BEAVR Strawberry Cotton Candy Ale
|
No Profile Selected |
17 Gallons |
1.055 |
1.012 |
5.58 |
19.28 |
4.22 °L
|
1.7K |
0 |
|
|
Author:
|
|
Therealmccoy3
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 7/22/2019 6:28 PM |
| Notes: 7/28/19 BEAVR brew day at Transplants. Yeast pitch will be what Transplants has available, no water treatment. |
|
|
Rye Session IPA
|
Specialty IPA: Rye IPA
|
5 Gallons |
1.052 |
1.014 |
4.95 |
55.23 |
5.62 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
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: 8/13/2017 6:41 PM |
| Notes: |
|
|
4c's Oat Pale Ale
|
American Pale Ale
|
6.1 Gallons |
1.05 |
1.009 |
5.32 |
41.77 |
11.95 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 5/14/2016 2:46 AM |
| Notes: |
|
|
Rallar
|
American Amber Ale
|
11 Litres |
1.057 |
1.016 |
5.41 |
27.37 |
14.68 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 14.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2016 7:34 PM |
| Notes: |
|
|
SMaSH Amarillo Rye (Experiment Mini-Batch)
|
American Pale Ale
|
1 Gallons |
1.055 |
1.012 |
5.72 |
39.65 |
4.65 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 97 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2015 3:44 PM |
Notes: 6/20/15: Just took a sample of this funky BIAB experiment in SMaSH beer... 100% rye and 100% Amarillo hops. Haven't commited to the dry hopping yet (probably will start it next week when we'll be bottling our biere de garde) but this is a very bizarre product thus far. The nose is funky, lemony and very rye-forward (obviously) and the taste is slightly tangy, fruity and orange-heavy with a big citrus blast. Refreshing and surprisingly heavier bodied than expected. Excited to dry-hop with a dose of more Amarillo than any of the other additions to see how "extreme" we can get with this little guy. Should get about 9-10 bottles total out of this batch.
10/17/15: This has actually turned into quite a nice little beer for such a dumb experiment (SMaSH BIAB beer). Full disclosure, I dry-hopped it with basically everything we had remaining in the fridge at the time. I think there was some Motueka, Mosaic and Target in there, and who knows what else. Anyway, it's really good surprisingly. Very, very hoppy and well=carbonated with some weird plastic-y notes (that aren't "bad" actually and seem to work decently). The rye is definitely spicy, chewy and earthy and the hops are bright, fruity and juicy with some floral and grassy notes. Good stuff. Kinda proud of this little 8 bottle batch. |
|
|
Stone & Wood Pacific Ale
|
California Common Beer
|
19 Litres |
1.052 |
1.009 |
5.7 |
46.11 |
5.03 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 29.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2015 10:53 AM |
| Notes: |
|
|
Splash Of Amarillo 12
|
American Pale Ale
|
12 Gallons |
1.053 |
1.011 |
5.54 |
30.38 |
8.6 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2014 5:49 PM |
Notes: ferment for 7 to 10 days, cool condition for 3 to 4, make sure yeast has fallen to bottom before kegging
on this last batch I was out of San Diego and used Nottingham yeast, just a note alcohol went up and hope flavor went down, saving this yeast, goes strait to your head
notes on the batch: fermented for 7 days, pulled it into kegs for 7 more at 40 degrees, then pulled off with the auto-siphon into another keg then carbed at 20 for 2 days, not the hop burst of flavor I was hoping for but nice slight bitterness with lots of spunk |
|
|
Andy's Wild Irish Rabbit
|
Irish Red Ale
|
5.5 Gallons |
1.047 |
1.011 |
4.77 |
16.09 |
7.42 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/6/2013 2:50 PM |
| Notes: |
|
|
|
|