|
Lager V1
|
International Amber Lager
|
20 Litres |
1.058 |
1.014 |
5.79 |
26.11 |
10.75 °L
|
425 |
1 |
|
|
|
| Boil
Size: 29.88 Litres |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2021 9:39 AM |
| Notes: |
|
|
Coriander DEE-Light Ale II
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.059 |
1.015 |
5.82 |
19.88 |
5.35 °L
|
425 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 8/2/2024 6:19 PM |
Notes: Golden Promise - 60' at 154 degrees. Caramel Malt = bring to 165 deg F and sparge. Boil w/ bittering hops. Ginger - boil peeled raw root medallions for 20 minutes and hold "tea" to add at end of boil. Make Yeast starter (12-16 oz as brewing begins).
Crush coriander seeds - separate into 1.0 for boil day and 0.7 oz fpr secondary at racking.
Add Breiss light pilsner malt extract + initial coriander seeds - last 15' of boil. Add I Moss and yeast nutrient last 10' of boil. Add Aroma hops end of boil - wait 2 minutes and start to cool w/ wort chiller.
Honey - add after using wort chiller to chill wort to 100 F degrees (reduces loss or aromatics). Add ginger "tea" and cool to 75 deg F. Siphon to primary and add yeast starter. At racking add 0.7 0z. crushed coriander to secondary. When secondary activity stops rack to bottling vessel and add 2/3 cup corn sugar - dissolved on 6 oz of water (boiled) - bottel |
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|
Atomic Pumpkin Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.054 |
1.01 |
5.81 |
31.8 |
11.79 °L
|
425 |
0 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 9/12/2023 3:38 PM |
| Notes: |
|
|
Hopnosis Clone (small Batch)
|
American IPA
|
3 Gallons |
1.052 |
1.008 |
5.8 |
48.04 |
6.82 °L
|
425 |
0 |
|
|
|
| Boil
Size: 4.79 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 59 ° F |
Priming Method: co2 |
Priming Amount: 9.56 psi |
Creation
Date: 2/3/2023 1:06 AM |
| Notes: Ferment at 59F for 7 days then raise to 64F for 4 days. After reached terminal add dry hops for 3 days. |
|
|
Brut IPA
|
American IPA
|
15 Gallons |
1.058 |
1.014 |
5.74 |
27.25 |
4.09 °L
|
425 |
1 |
|
|
|
| Boil
Size: 16.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 12/21/2022 3:17 PM |
| Notes: |
|
|
Foundation Sierra Nevada 1
|
American IPA
|
130 Litres |
1.054 |
1.01 |
5.79 |
39.62 |
8.36 °L
|
425 |
1 |
|
|
|
| Boil
Size: 157.31 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.8 |
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: 12/8/2022 7:42 PM |
| Notes: |
|
|
Oh Myyy, Maibock
|
Munich Helles
|
5.5 Gallons |
1.059 |
1.015 |
5.85 |
0 |
10 °L
|
425 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2022 3:41 PM |
| Notes: |
|
|
A Rye (awry) Ale
|
American Brown Ale
|
5 Gallons |
1.059 |
1.015 |
5.79 |
27.65 |
22.6 °L
|
425 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 25 |
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: 4/1/2022 12:00 AM |
| Notes: |
|
|
Oktoberfest - Yah!
|
Märzen
|
11 Gallons |
1.057 |
1.013 |
5.82 |
21.5 |
11.55 °L
|
425 |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2021 12:46 PM |
Notes: ***Mash up to 156 - 158F for a sweeter, malty beer***
Start cool at about 50°F (10°C), and hold there for the first forty-eight hours.
For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C).
***Free rise to 72F max?***
Activity in the airlock should be low (but not absent). At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars.
I give the beer an additional nine days (now we’re at three weeks in the fermentor), then cold-crash to near-freezing to begin the clearing process. What remains should be a fully attenuated, malt-complex, fairly bitter, drinkable dry beer. All it needs now is carbonation and time.
Whether you bottle condition or keg, there’s no need to leave this beer in the fermentor while it conditions. |
|
|
Ainsley
|
Oatmeal Stout
|
20 Litres |
1.06 |
1.015 |
5.82 |
26.2 |
45.56 °L
|
425 |
1 |
|
|
|
| Boil
Size: 25.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: sucrose |
Priming Amount: 51.3 g |
Creation
Date: 6/29/2021 10:55 AM |
| Notes: |
|
|
Pale Ale
|
American Pale Ale
|
6 Gallons |
1.055 |
1.01 |
5.82 |
42.93 |
6.92 °L
|
425 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 3/19/2016 7:23 PM |
| Notes: |
|
|
A_Trial
|
Munich Dunkel
|
60 Litres |
1.053 |
1.009 |
5.86 |
63.31 |
14.08 °L
|
425 |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 85 |
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: 3/14/2021 11:49 AM |
| Notes: |
|
|
10 Cent Amber
|
American Amber Ale
|
10.5 Gallons |
1.062 |
1.018 |
5.76 |
82.54 |
10.9 °L
|
425 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 9/28/2019 12:56 AM |
| Notes: |
|
|
SWR Chocolate Raspberry Stout
|
American Stout
|
23 Litres |
1.06 |
1.016 |
5.8 |
39.1 |
37.36 °L
|
425 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: dme |
Priming Amount: 214.4 g |
Creation
Date: 9/20/2019 5:38 AM |
Notes: Freeze Raspberries & thaw and pulse blend before adding 15 min before end of Boil
Grind or blend Cacao nibs before adding 15 min before end of Boil |
|
|
Stout
|
American Stout
|
145 Litres |
1.059 |
1.015 |
5.79 |
40.14 |
35.66 °L
|
425 |
0 |
|
|
|
| Boil
Size: 150 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 84 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2019 1:20 AM |
| Notes: |
|
|
IPA-Lot (citra Boil)
|
American IPA
|
5.5 Gallons |
1.056 |
1.011 |
5.83 |
70.96 |
4.88 °L
|
425 |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 1/13/2019 7:22 PM |
| Notes: |
|
|
Snipes Porter
|
American Porter
|
5.5 Gallons |
1.06 |
1.016 |
5.83 |
31.98 |
31.56 °L
|
425 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2019 12:11 PM |
| Notes: |
|
|
Smell My Cologne
|
Kölsch
|
6 Gallons |
1.058 |
1.013 |
5.85 |
22.44 |
4.16 °L
|
425 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2018 2:40 AM |
| Notes: |
|
|
Christmas Ale ESB
|
Strong Bitter
|
20 Litres |
1.059 |
1.015 |
5.84 |
43.16 |
12.06 °L
|
425 |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2018 8:56 PM |
| Notes: |
|
|
Alezen Autumn Bock
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.059 |
1.015 |
5.78 |
30.93 |
7.54 °L
|
425 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 10/8/2018 2:22 AM |
| Notes: The yeast used was Imperial Yeast Kaiser...for some reason when I save the recipe it changes it to another yeast in the database. |
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