|
Okto
|
Oktoberfest/Märzen
|
5 Gallons |
1.057 |
1.016 |
5.41 |
24.62 |
10.2 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 4:44 PM |
| Notes: After primary ferm, ramp to 65-68 for a few days. Gel and cold crash |
|
|
Citrus Pale Ale
|
American Pale Ale
|
40 Litres |
1.049 |
1.009 |
5.18 |
30.66 |
4.57 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 6/15/2022 3:32 PM |
| Notes: |
|
|
Gulden Draak (18E) - Mini Mash
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.123 |
1.019 |
13.75 |
22.1 |
16.42 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: BrownSugar |
Priming Amount: 8.7 oz |
Creation
Date: 6/12/2020 6:23 PM |
Notes: This is the 5 gallon Gulden Draak (18E) Mini Mash kit from Austin Homebrew Supply.
Anvil 10.5 Gallon Foundry with re-circulation pump kit .
Fermenting in a Delta Brewing System FermTank Conical Fermenter - 8 gal. with FermTank Chilling Coil & Lid Set.
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|
|
*Mr. Beer - SeaWench (SeaQuench Clone)
|
Clone Beer
|
2.25 Gallons |
1.048 |
1.01 |
4.96 |
0 |
4.5 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.214 |
Efficiency: 35 |
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: 6/25/2019 8:36 PM |
Notes: 1x Classic American Light (11 IBU),
2x BrewMax LME - Golden,
2x tsp Sea Salt,
1x Tbsp cracked Coriander,
1oz lime juice on day 3,
1oz lime juice on day 7,
1oz lime zest/vodka on day 10,
2x tsp lactic acid on day 13,
|
|
|
Old School Mild
|
Dark Mild
|
5.25 Gallons |
1.038 |
1.01 |
3.76 |
17.13 |
14.47 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 74 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Table sugar |
Priming Amount: 3.5 oz |
Creation
Date: 1/21/2018 9:19 PM |
Notes: had 1 # of 2 row left so i used it feel free to use 6# MO
i have some grains left over like black and crystal 80 to use up
use black or roasted malt too add color
should be ready in 3 weeks after bottling |
|
|
Weathered Ground Brewery R.K. Double IPA
|
Double IPA
|
5.5 Gallons |
1.137 |
1.034 |
13.53 |
182.85 |
7.95 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2017 6:24 PM |
Notes: Before brew day, get a yeast starter going.
Mash at 152° F for 70-80 minutes. Sparge at 175° F. Conduct a 60 minute boil, following the hop additions as listed in the ingredients. Chill to 68° F and pitch yeast. Keep fermentation under 72° F.
After primary fermentation is complete, dry hop in primary for 10 days (no longer than 14 days). Due to the heavy dry hopping, cap the fermenter and cold condition for a few days before kegging, or rack to a 2nd keg after cold conditioning the first keg for 1-2 days. If bottling, you may want to use a secondary fermenter to reduce the chance of clogging the bottle filler. |
|
|
Idaho 7 SMASH Saison
|
Saison
|
5 Gallons |
1.054 |
1.01 |
5.8 |
39.3 |
6.34 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 2/14/2017 10:53 PM |
| Notes: |
|
|
Chocolate Cherry Bock
|
Dunkles Bock
|
45 Gallons |
1.06 |
1.01 |
6.59 |
18.86 |
15.36 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 47 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 10/6/2016 7:27 PM |
Notes: Ferment at 60 degrees
200grams S-189
80grams US05
Age on 40 ounces of Cocoa Nibs and 40lbs. of dark cherries. |
|
|
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 |
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|
Porter, Call Me A Taxi
|
Robust Porter
|
5 Gallons |
1.06 |
1.016 |
5.8 |
27.6 |
40 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 1/8/2014 7:09 PM |
| Notes: |
|
|
Blueberry Blond
|
Blonde Ale
|
5 Gallons |
1.043 |
1.01 |
4.32 |
55.21 |
2.48 °L
|
1.6K |
2 |
|
|
Author:
|
|
Todd H
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
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: 3/15/2015 12:36 PM |
| Notes: |
|
|
Fuggles Ipa
|
Extra Special/Strong Bitter (ESB)
|
24 Litres |
1.051 |
1.013 |
4.97 |
41.75 |
7.57 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2015 9:10 AM |
Notes: Start SG 1040 at 20C
Fin SG 1007 at 19C |
|
|
Honey Wheat
|
Weizen/Weissbier
|
6.5 Gallons |
1.054 |
1.013 |
5.31 |
19.3 |
7.58 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 9:12 PM |
| Notes: |
|
|
Fjord & Fjell Belma Wieß
|
Kölsch
|
20 Litres |
12.269 |
2.867 |
5.03 |
29.64 |
3.52 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 9.2 |
Efficiency: 65 |
Mash Thickness: 2.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 13 ° C |
Priming Method: Dextrose |
Priming Amount: 120 g |
Creation
Date: 12/26/2014 10:53 PM |
Notes: Starter: 2l 10P stir plate for 2 days
Pitching: 19 deg C
|
|
|
Irish Red Ale
|
Irish Red Ale
|
6 Gallons |
1.057 |
1.014 |
5.58 |
32.86 |
15.79 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 8/20/2011 3:40 AM |
| Notes: The grain bill is Jamil's, the hops are changed a bit, mostly because I had 8oz of Simcoe in the freezer... I've made this before, it turns out very nice. be careful on your measurement of the chocolate malt, a little goes a long way, and a little more goes too far... |
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|
Lily's Irish Red (9-20-14)
|
Irish Red Ale
|
5 Gallons |
1.07 |
1.02 |
6.62 |
43.98 |
21.63 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: Gyle |
Priming Amount: N/A |
Creation
Date: 9/20/2014 3:40 AM |
| Notes: Switched up the hops from Sam Adams clone I did |
|
|
Golden Bollocks American Ale
|
American Pale Ale
|
23 Litres |
1.059 |
1.016 |
5.55 |
41.62 |
5.62 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 7/26/2014 12:10 AM |
| Notes: Boil 75mins. Dry hop if you want more intense hoppyness |
|
|
Bamberg Rauch
|
Other Smoked Beer
|
25 Litres |
1.059 |
1.018 |
5.36 |
13.62 |
18.79 °L
|
1.6K |
0 |
|
|
Author:
|
|
LaOnda70
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.209 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2014 3:59 PM |
| Notes: 'Bamberg Rauch' maltextrakt (Weyermann®), liquid, 4 kg |
|
|
The Walking Dead (Zombie Dust Clone)
|
American IPA
|
11 Gallons |
1.068 |
1.019 |
6.4 |
66.72 |
8.97 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 4/29/2014 12:32 PM |
| Notes: |
|
|
MOSAIC PALE ALE
|
American Pale Ale
|
21 Litres |
1.044 |
1.012 |
4.29 |
31.7 |
7.6 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2016 9:22 PM |
Notes: OG 1.044
FG 1.010 |
|
|
|
|