|
Thornbridge Jaipur
|
English IPA
|
30 Litres |
1.054 |
1.009 |
5.89 |
58.4 |
5.9 °L
|
6.2K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2018 4:58 PM |
| Notes: 30 Minute hop stand |
|
|
Bass Brewers - Bass Pale Ale Clone
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.054 |
1.016 |
5.04 |
36.98 |
12.64 °L
|
6.2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/19/2014 3:48 PM |
Notes: After rinsing grains, bring water volume to 3.0 gallons and bring to a boil, add malts and 1st hop addition, and water salts. Add water until volume is 3.5 gallons. Boil 45 min and continue to follow hop schedule until flameout.
Wort chill until temp is under 70, transfer to primary and top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary and leave until fermentation is complete. Add Gelatin 3 days prior to bottling to clarify beer.
Bottle and condition at room temp for 21 days.
Enjoy! |
|
|
Irish Red Ale (8 Weeks)
|
Irish Red Ale
|
21 Litres |
1.051 |
1.014 |
4.93 |
42.4 |
19.98 °L
|
6.2K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 4/15/2013 8:53 PM |
| Notes: Lagring 6 veckor 15 degrees |
|
|
Great Northern
|
American Lager
|
23 Litres |
1.041 |
1.009 |
4.21 |
10.06 |
3.78 °L
|
6.2K |
2 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 4:29 AM |
| Notes: |
|
|
Scottish Ale Definitiva
|
Scottish Heavy
|
22 Litres |
1.039 |
1.011 |
3.73 |
17.35 |
14.37 °L
|
6.2K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: -0.19 bar |
Creation
Date: 1/24/2020 7:13 AM |
| Notes: |
|
|
Big Imperial IPA #1
|
Imperial IPA
|
5 Gallons |
1.091 |
1.023 |
8.96 |
61.23 |
9.53 °L
|
6.2K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/8/2012 2:38 AM |
| Notes: |
|
|
All-Cascade IPA
|
American IPA
|
21 Litres |
1.06 |
1.011 |
6.42 |
67.97 |
8.19 °L
|
6.2K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 5/17/2016 12:42 PM |
| Notes: |
|
|
Nighthawk IIPA
|
Imperial IPA
|
5 Gallons |
1.089 |
1.022 |
8.73 |
90.66 |
38.71 °L
|
6.2K |
8 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 99 |
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: 1/23/2012 10:02 PM |
Notes: Actual OG was 1.090. I used two packs of yeast to give it a healthy fermentation. Primary fermentation : 1 week so far, planning on 3/4 weeks. Then dry hop in the secondary for another 10 days. 2/15 racked to secondary for dry hop, SG was 1.021
Done done and done. Tastes amazing. Nice bone-white head. Full body and nice hoppiness that you would expect from a black IPA
|
|
|
KELLER BIER #1
|
Kellerbier: Amber Kellerbier
|
23 Litres |
1.054 |
1.01 |
5.76 |
29.18 |
11.9 °L
|
6.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: 3.57 |
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: 9/22/2016 9:08 AM |
| Notes: |
|
|
Cascadian Dark Ale
|
Clone Beer
|
5.5 Gallons |
1.077 |
1.019 |
7.55 |
79.5 |
50 °L
|
6.2K |
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 |
|
|
Munich Helles
|
Munich Helles
|
5 Gallons |
1.05 |
1.012 |
5.25 |
20 |
5 °L
|
6.2K |
0 |
|
|
Author:
|
|
Brian BrewDaddy Pinto
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/27/2011 12:04 AM |
Notes: A light-colored German lager with a malty profile.
Slightly sweet with just enough bittering hops to balance
the malt.
-Brewer's Best |
|
|
NEIPA: Pils, GP, Oats
|
American IPA
|
6 Gallons |
1.066 |
1.012 |
7.06 |
31.92 |
4.87 °L
|
6.2K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.059 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2016 11:26 PM |
Notes: Water adjustments: 4.0mL acid, 4.0g gypsum, 7g CaCl
TOTAL WATER NEEDED 7.44 Gallons
STRIKE WATER TEMP 157 Fahrenheit
TOTAL MASH VOLUME 8.54 Gallons
PREBOIL WORT 6.75 Gallons
POSTBOIL WORT 6.00 Gallons
INTO FERMENTER 6.00 Gallons
Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate
My profile: (aim for 150 chloride, <100 sulfate) |
|
|
Balls Of The Moose
|
Kentucky Common
|
18 Gallons |
1.055 |
1.015 |
5.2 |
27.12 |
15.71 °L
|
6.2K |
5 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 9.67 psi |
Creation
Date: 1/3/2017 1:41 AM |
Notes:
1st place award winner NHC round 1 - Tampa, FL 2018
1st place award winner N.C. Shamrock 2017 |
|
|
HopDevil IPA Clone
|
American IPA
|
5 Gallons |
1.063 |
1.016 |
6.2 |
57.5 |
10.59 °L
|
6.2K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/23/2012 12:30 AM |
| Notes: |
|
|
Belgian Blonde
|
Belgian Blond Ale
|
6 Gallons |
1.063 |
1.004 |
7.71 |
28.5 |
5.07 °L
|
6.2K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/26/2017 2:51 PM |
Notes: ** YEAST STARTER **
1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP570 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.3 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 163F.
3. Prior to adding Grains, add 2mL LA into Strike Water.
4. Add Grains @ 161F.
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
9. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.041) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.041)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.063)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Sugar @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.063)
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.
** PRIMING **
"carbonate to approximately 3-4 volumes CO2" |
|
|
Old Engine Oil Clone
|
Foreign Extra Stout
|
25.5 Litres |
1.074 |
1.022 |
6.87 |
67.52 |
34.9 °L
|
6.2K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 73 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2016 1:07 PM |
Notes: First runnings to be boiled separately and reduced to a syrup and added to main boil
|
|
|
Belgian White Ale
|
Witbier
|
5.75 Gallons |
1.045 |
1.01 |
4.58 |
15.01 |
4.02 °L
|
6.2K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 12:57 AM |
| Notes: |
|
|
Oatmeal Belgian Pale Ale V1.2
|
Belgian Pale Ale
|
6 Gallons |
1.054 |
1.013 |
5.49 |
21.61 |
8.94 °L
|
6.2K |
1 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2017 12:53 AM |
| Notes: 66-74 fermentation temp arc for fruity to light spice yeast notes. Same yeast as WLP530. Sugar at 10 min of boil. |
|
|
Christmas Beer
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.08 |
1.018 |
8.04 |
22.75 |
28.44 °L
|
6.2K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 3/4 Cup |
Creation
Date: 9/23/2012 6:45 PM |
Notes: Spices variable
7 days in Primary, 7 days in Secondary (Some spices to balance flavours), 14 days in Tertiary. (28 days)
14-21 days in bottle.
42-49 days total.
(Have not brewed yet - Merely an idea) |
|
|
Night Owl (Clone)
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.072 |
1.021 |
6.62 |
25.33 |
14.8 °L
|
6.2K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 7:41 PM |
| Notes: |
|
|
|
|