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Hoppy Copper Lager (IPL)
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Specialty IPA: Brown IPA
|
5.5 Gallons |
1.062 |
1.016 |
5.96 |
71.85 |
16.42 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 79 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2017 4:54 AM |
| Notes: Yeast was Omega Mexican Lager (OYL-113) supposed to be the same strain as WLp940. Hop schedule inspired by NE IPA, wanted to try it for a lager. |
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No Way GOSE Clone (Margarita GOSE)
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Gose
|
21 Litres |
1.039 |
1.005 |
4.5 |
8.05 |
2.99 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 45 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 1/6/2021 9:37 PM |
| Notes: Make a bitter lemon peel and lime peel tincture using tequila and add this in the secondary fermentation or prior to bottling / racking to a keg. |
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Gluten Free Willamette Pale Ale - Mod
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American Pale Ale
|
1 Gallons |
1.043 |
1.015 |
3.8 |
51 |
2.2 °L
|
1.6K |
2 |
|
|
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2020 12:26 PM |
| Notes: Modified after the original Trevor Sheldrake recipe. |
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Barbe Rouge Saison
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Saison
|
25 Litres |
1.048 |
1.009 |
5.04 |
21.46 |
7.73 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 66 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2018 8:55 AM |
| Notes: |
|
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Dry Stout Fast
|
Irish Stout
|
32 Gallons |
1.05 |
1.011 |
5.08 |
34.93 |
30.47 °L
|
1.6K |
0 |
|
|
Author:
|
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|
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| Boil
Size: 25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2018 7:01 PM |
| Notes: |
|
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NEIPA-V1 (NZ Edition)
|
Specialty IPA: New England IPA
|
12 Litres |
1.068 |
1.018 |
6.57 |
55.89 |
5.72 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 15.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Keg - Force Carb. |
Priming Amount: N/A |
Creation
Date: 2/17/2018 10:22 AM |
Notes: Note low boil off 2L/hr due to Electric BIAB system (Robobrew)
Fermentation Dry Hop @ high krausen - Day 3
Traditional Dry Hop after fermentation is complete - Day 7
Cold Crash - Day 9/10 (4 days cold crash to drop hop and yeast particles)
Keg - Day 13/14
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Mad Tom Clone
|
American IPA
|
11 Gallons |
1.064 |
1.015 |
6.44 |
63.62 |
11.16 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
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: 1/6/2018 7:14 PM |
| Notes: |
|
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PB&J Beer
|
American Brown Ale
|
5.5 Gallons |
1.026 |
1.005 |
2.81 |
20.53 |
12.94 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 35 |
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: 9/18/2017 4:20 PM |
Notes: Approximately 1/2 cup organic peanut butter in 2 cups vodka, should evaporate to approx. 1 cup vodka. Start at primary, and then strain any remaining peanut butter and add vodka to secondary. It can really sit in secondary as long as you'd like.
Note that OG is relatively low, but the jelly additions will bump it up to the 1.050 +/- 0.05 range. |
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Bru’n Dry Stout (orig)
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Irish Stout
|
20.8 Litres |
1.043 |
1.011 |
4.11 |
35.34 |
32.74 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2017 6:28 AM |
Notes: Bru’n Dry Stout | Stout
INGREDIENTS
For 5.5 gallons (20.8 L)
6.5 lb. (2.95 kg) two-row pale malt
1.3 lb. (590 g) flaked barley
14 oz. (397 g) roast barley
1.5 oz. (42 g) East Kent Goldings hops, 5% a.a. (60 min.)
0.5 oz. (14 g) East Kent Goldings hops, 5% a.a. (15 min.)
Irish ale yeast, such as White Labs WLP004 or Wyeast 1084
SPECIFICATIONS
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 36
SRM: 31
Efficiency: 76%
DIRECTIONS
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5) at a temperature of 146–150° F (63–65° C) for 60 minutes. Add roast barley to mash at the end of mashing period. A mash out step to 168° F (76° C) is helpful, but optional. Sparge the mash with low-alkalinity water that is acidified to a pH between 5.2 and 5.7. Boil the wort for 60 minutes. Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions.
Extract Version:
A partial mash is recommended to help break down the flaked barley. Mash 2 lb. (0.9 kg) of pale malt with flaked barley in low-alkalinity water at 120–150°F (49–65°C) (lower temperature is better) for 60 minutes. Add roast barley at the end of the mash. Sparge mash with low-alkalinity water (acidified as above). Substitute 3.5 lb. (1.59 kg) of liquid pale malt in the recipe. Use low-alkalinity water to dilute extract. Boil as indicated above.
Variations:
Many English hop varieties can be substituted in this beer. Irish ale yeast is preferred for its ester profile; however, a clean U.S. ale yeast may be substituted. For broadened flavor, an ounce or so of the roast barley may be substituted with black, coffee, or chocolate malt. If preferred, a separate liquor made from steeping the roast malt in low-alkalinity water can be created and added to the finished wort. |
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Zeffy's GF Pale Ale
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Alternative Grain Beer
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5 Gallons |
1.049 |
1.012 |
4.89 |
45.56 |
6.42 °L
|
1.6K |
3 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2017 2:20 AM |
| Notes: |
|
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IPA, (or ISH) Raven Black Hair ? Touch Of Gray- Shave Head Embarased, Columbus, IPA
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American IPA
|
10.5 Gallons |
1.058 |
1.016 |
5.44 |
152.47 |
3.84 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 7/7/2012 3:56 AM |
| Notes: |
|
|
Fuel Injected
|
American Pale Ale
|
20.5 Litres |
1.058 |
1.013 |
5.88 |
57.86 |
8.38 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2016 9:56 AM |
| Notes: |
|
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Dunkelweizen
|
Dunkles Weissbier
|
1 Gallons |
1.061 |
1.017 |
5.83 |
34.09 |
21.25 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 1.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/26/2016 5:05 PM |
| Notes: |
|
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Boston Lager Clone
|
Vienna Lager
|
5 Gallons |
1.053 |
1.01 |
5.74 |
29.11 |
11.06 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 4/23/2016 10:33 PM |
Notes: Fermentation and Lagering Schedule
Day One / April 23 / Brew Day
Rack to fermenter at add yeast slurry at
Move to Locker set to 55 deg F
Let sit for 3 weeks
Day 21 / May 14 / Diacetyl Rest
Bring Locker to 60 deg F
Let sit for 2 days
Day 23 / May 16 / Lager Day
Rerack to Secondary Fermenter
Step temp down to 40 Deg F
(Check if step down should be gradual or all in one)
Day 37 / May 30 / Tettanger Dry Hop
Add Tettanger Hops
Day 44 / June 6 / Hallertau Dry Hop
Add Hallertau Hops
Day 51 / June 13 / Bottling Day
Bottle and Label
(Check on adding additional yeast)
Day 72 / July 4 / Independence Day
Drink it.
*****DRY HOP SCHEDULE*****
Add Tett Dry Hops 2 weeks prior to bottling
Add Haller Dry Hops 1 week prior to bottling |
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Galaxy Pale Ale
|
American Pale Ale
|
18 Litres |
1.054 |
1.01 |
5.77 |
37.97 |
5.49 °L
|
1.6K |
0 |
|
|
Author:
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|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 3/26/2016 9:04 AM |
Notes: Starter: 1.5l, 1.04 gravity, Ending Cell Count:
179 billion cells |
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Dads Light Ale
|
Blonde Ale
|
12 Litres |
1.033 |
1.01 |
3.05 |
17.81 |
2.64 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2015 5:25 AM |
| Notes: |
|
|
Punk IPA Clone
|
English IPA
|
10 Litres |
1.06 |
1.017 |
5.69 |
49.47 |
4.88 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 12.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2015 7:40 AM |
| Notes: |
|
|
Imperial Pale Ale
|
Imperial IPA
|
5 Gallons |
1.074 |
1.019 |
7.32 |
68.41 |
12.5 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.149 |
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: 3/26/2015 5:53 PM |
| Notes: |
|
|
Aramis/Citra APA
|
American Pale Ale
|
20 Litres |
1.051 |
1.009 |
5.52 |
30.61 |
3.83 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 2.89 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2015 2:24 PM |
Notes: ABV:5.5%-6%
SRM(morey)<6
IBU:25-35
Malt:
Pilsner
Munich
Dry hopping:
50g (~2.5g/L)
Strike water => 74°C
Safale S-04: 8B cells/g |
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PUNGO MILK STOUT
|
Sweet Stout
|
6 Gallons |
1.05 |
1.018 |
4.22 |
31.51 |
39.38 °L
|
1.6K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: KREMYX |
Priming Amount: 5 OZ |
Creation
Date: 7/26/2013 7:15 PM |
| Notes: |
|
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|
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