|
Bawlmrfest
|
Traditional Bock
|
11 Gallons |
1.067 |
1.017 |
6.59 |
39.09 |
21.34 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 105 |
Boil Gravity: 1.123 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2013 4:11 AM |
| Notes: |
|
|
American Red Ale
|
American Pale Ale
|
5 Gallons |
1.063 |
1.012 |
6.73 |
12.22 |
13.68 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.158 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2017 6:20 PM |
| Notes: |
|
|
Toothless Beaver IIPA
|
Double IPA
|
5.25 Gallons |
1.081 |
1.018 |
8.2 |
33.87 |
10.85 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2016 12:41 PM |
Notes: Based loosely on Paradox's Beaver Overbite IPA. Their website does not have specifics any longer, but an older description was found here: http://www.brewingnews.com/nipac/2015/ni_ipacbeers2015lockerroom.shtml
Malt Bill was a stab in the dark (Furry Penguin was used as inspiration here), but I followed the vague hop guideline for the clone attempt.
10mL of Hop Shot at 60 minutes |
|
|
Oktoberfest\Marzen Bier
|
Märzen
|
6 Gallons |
1.059 |
1.01 |
6.46 |
32.4 |
12.35 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 9.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Forced Carbonation |
Priming Amount: Keg with 10.10 PSI |
Creation
Date: 6/6/2016 3:57 PM |
| Notes: |
|
|
Chimay Red (5.25)
|
Belgian Specialty Ale
|
5.25 Gallons |
1.072 |
1.015 |
7.46 |
21.49 |
17.45 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 4/2/2016 3:36 PM |
| Notes: |
|
|
Berliner - Philly Sour
|
Berliner Weisse
|
6.5 Gallons |
1.03 |
1.004 |
3.38 |
8.17204 |
2.48 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 1/13/2021 7:16 PM |
| Notes: |
|
|
CT-Wheat 001
|
Weizen/Weissbier
|
5.5 Gallons |
1.044 |
1.011 |
4.38 |
9.68 |
3.76 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: .75 cups |
Creation
Date: 5/17/2013 8:32 PM |
| Notes: |
|
|
Caramel Hefeweizen
|
Weissbier
|
6 Gallons |
1.053 |
1.014 |
5.14 |
15.65 |
6.7 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2018 6:09 PM |
| Notes: |
|
|
Nug Plucker V2
|
American Pale Ale
|
2.8 Gallons |
1.04 |
1.009 |
4.07 |
58.02 |
4.46 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.024 |
Efficiency: 37 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 13.86 psi |
Creation
Date: 11/22/2017 8:36 AM |
Notes: 12 Days Total Ferm.
Cold crashed in keg for 40 hours before sippin' |
|
|
Pale Ale Recipe
|
American IPA
|
2 Gallons |
1.053 |
1.01 |
5.61 |
25.26 |
7.77 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 70 |
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: 11/7/2016 1:01 AM |
| Notes: |
|
|
DRY STOUT - ECLIPSE HOP GUINNESS
|
Dry Stout
|
20 Litres |
1.048 |
1.011 |
4.86 |
44.03 |
31.64 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Açúcar Mascavo |
Priming Amount: 6gr/litro |
Creation
Date: 8/9/2016 4:31 PM |
Notes: Aveia em Flocos - Rolled oats
Centeio Torrado - Cristal Rye
Galena, Magnum
Guinness - precisa resaltar o gosto de café.
10,00 gm - Sulfato de Calcio para 20L de aguá (Sulfato de Cálcio - Gypsum)
http://www.hominilupulo.com.br/cervejas-caseiras/como-fazer-uma-dry-stout/
Cerveja de corpo baixo e final seco.
==== Descrição do estilo =====
13A. Dry Stout
Stout Seca
Aroma: Aromas proeminentes de café, cevada tostada e malte torrado; pode haver leve aroma de chocolate, cacau e/ou cereais como notas secundárias. Ésteres de médio-baixo a nenhum. Nenhum diacetil. Aroma de lúpulo de baixo a nenhum.
Aparência: Coloração de preto a marrom profundo com reflexos de cor granada. Pode ser opaca (caso contrário deve ser translúcida). Colarinho de bege a marrom, espesso, cremoso, e persistente.
Sabor: Moderadamente tostado, sabor nítido dos cereais, com acidez moderada opcional e amargor de lúpulo de médio a alto. Final seco proveniente dos cereais tostados lembrando café. Pode apresentar um caráter de chocolate meio-amargo ou doce-amargo no paladar que persiste até o final. Fatores de equilíbrio podem incluir cremosidade, frutado de médio-baixo a nenhum e aroma de lúpulo variando de médio a nenhum. Nenhum diacetil.
Sensação de Boca: Corpo de médio-baixo a médio-alto com caráter cremoso. Carbonatação de baixa a moderada. Em vista do alto amargor de lúpulo e significativa proporção de cereais escuros presentes, essa cerveja é notavelmente macia. A percepção do corpo pode ser afetada pela densidade com as cervejas mais fracas apresentando corpo mais leve. Pode apresentar uma leve adstringência devido aos cereais torrados, embora aspereza seja indesejável.
Impressão Geral: Uma ale muito escura, torrada, amarga e cremosa
História: Este estilo evoluiu de tentativas de se aproveitar do sucesso das London Porters, mas originalmente exprimia um corpo mais cheio, cremoso e forte (“stout”). Quando uma cervejaria oferecia uma Porter ou uma Stout, a Stout era sempre a cerveja mais forte (originalmente chamada de “Stout Porter”). Versões modernas são produzidas com uma OG mais baixa e não são mais fortes que Porters.
Comentários: Esta é a versão em barril do que é conhecida como Irish Stout ou Irish Dry Stout. Versões engarrafadas são tipicamente produzidas a partir de OGs mais altas e podem ser chamadas de Foreign Extra Stout (se suficientemente fortes). Enquanto a maior parte das versões comerciais depende primariamente de cevada torrada como grão escuro, outras usam malte chocolate, malte black ou combinações dos três. O nível de amargor é um tanto variável, assim como o caráter torrado e a secura do final; permitindo interpretação dos cervejeiros.
Ingredientes: A secura provém do uso de cevada torrada não maltada em adição ao malte pale, amargor de lúpulo de moderado a alto e boa atenuação. Flocos de cevada não maltada também poderão ser usados para adicionar cremosidade. Uma porcentagem pequena (em torno de 3%) de cerveja azedada é adicionada para dar complexidade (geralmente só pela Guinness). A água normalmente apresenta teor de carbonatos moderado, embora teores mais altos não proporcionarão o clássico final seco.
Estatísticas: OG: 1,036 – 1,050
IBUs: 30 – 45 FG: 1,007 – 1,011
SRM: 25 – 40 ABV: 4 – 5%
Exemplos Comerciais: Guinness Draught Stout (também em lata), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout |
|
|
#49 Polish Pale Ale
|
American Pale Ale
|
40 Litres |
1.052 |
1.009 |
5.64 |
23.06 |
3.78 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 9/25/2015 7:31 PM |
Notes: 9g MgSO4
Yielded 39L of wort, d = 1.055. Eff = 78%.
Starter 24h, one packet of US-05 in 1L of water with 100g of sucrose. Should be around 6%.
after 10 days of fermentation d = 1.013.
The bath was split into two:
30L + 111g of Lublin dry hops
8L + 40g szyszka Octavia |
|
|
Stone & Wood Pacific Ale
|
California Common Beer
|
19 Litres |
1.052 |
1.009 |
5.7 |
46.11 |
5.03 °L
|
1.6K |
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: |
|
|
Pale Ale (Azacca)
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.58 |
39.09 |
5.09 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 40 |
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: 4/5/2015 1:35 PM |
Notes: 3.8 DME added Pre-Boil
2.2 DME added half way through boil
Mash Vienna
**Testing out 40% efficiency for partial mash |
|
|
Papa's Milk
|
Sweet Stout
|
5 Gallons |
1.067 |
1.025 |
5.56 |
18.12 |
40 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
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: 1/29/2015 3:54 AM |
Notes: Put half dme in @ 60 min. Last half in @ 15 min. Lactose goes in @ 5 min.
Fg: 1.031 a bit high....maybe not mixed correctly?
Decided to wait on adding cools brew coffee......see how it tastes by itself first |
|
|
Sweet Brown Ale
|
Mild
|
5.25 Gallons |
1.059 |
1.016 |
5.55 |
13.31 |
15.8 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 1/19/2015 7:44 PM |
| Notes: Smooth Nut Brown Ale (MW Kit) |
|
|
Black Ruby Porter (2014 Sjporr Entry, 3rd In Europe)
|
Robust Porter
|
20 Litres |
1.055 |
1.016 |
5.18 |
40.69 |
37.86 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2014 9:05 PM |
| Notes: SJPorr competition entry. 3rd in Europe leg |
|
|
Splash Of Amarillo 12
|
American Pale Ale
|
12 Gallons |
1.053 |
1.011 |
5.54 |
30.38 |
8.6 °L
|
1.6K |
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 |
|
|
Tarte Au Citron
|
Saison
|
23 Litres |
1.049 |
1.007 |
5.57 |
24.4 |
5.62 °L
|
1.6K |
0 |
|
|
Author:
|
|
CJ
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: batch |
Priming Amount: N/A |
Creation
Date: 4/25/2014 10:35 AM |
| Notes: |
|
|
Amber Light Ale
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.017 |
5.15 |
26.61 |
12.22 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2014 3:13 AM |
| Notes: |
|
|
|
|