Row 2 Hill 56 W/taiheke
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American Pale Ale
|
11 Gallons |
1.058 |
1.014 |
5.8 |
49.86 |
6.03 °L
|
232 |
0 |
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 73 |
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: 6/24/2020 2:48 PM |
Notes: |
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Salty Coriander Gose - 10-2022
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Gueuze
|
2.5 Gallons |
1.056 |
1.012 |
5.77 |
9.8 |
3.39 °L
|
232 |
0 |
|
Author:
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|
Benman
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Boil
Size: 3.13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 78 |
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: 10/16/2022 2:54 PM |
Notes: pitch yeast at 68F
ferment at 68F or above (up to 86F)
Fermentation takes about 10 days
Philly sour best practice:
https://www.lallemandbrewing.com/wp-content/uploads/2021/10/LAL-bestpractices-Philly_Sour-ENG-A4.pdf
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SBS Manneken Belgian Saison (kit)
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Saison
|
5.25 Gallons |
1.048 |
1.004 |
5.8 |
31.72 |
5.23 °L
|
232 |
0 |
|
Author:
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Grateful Greg
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Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 8/13/2022 9:08 PM |
Notes: Flaked Barley included with steeping grains. |
|
Vienna
|
American Amber Ale
|
23 Litres |
1.059 |
1.015 |
5.79 |
32.08 |
16.18 °L
|
232 |
0 |
|
|
Boil
Size: 28.87 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 5/30/2022 9:35 PM |
Notes: |
|
Porter 1
|
Brown Porter
|
5.5 Gallons |
1.058 |
1.015 |
5.76 |
22.64 |
34.07 °L
|
232 |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 1/2/2022 7:04 PM |
Notes: |
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Vienna Lager
|
Vienna Lager
|
33 Litres |
1.055 |
1.011 |
5.79 |
24.93 |
8.39 °L
|
232 |
0 |
|
|
Boil
Size: 42.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2021 5:45 PM |
Notes: |
|
Hot Saison II
|
No Profile Selected |
21 Litres |
1.05 |
1.006 |
5.77 |
34.01 |
3.67 °L
|
232 |
0 |
|
|
Boil
Size: 29.41 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2021 3:04 AM |
Notes: |
|
The Goserian
|
Gueuze
|
18 Litres |
1.055 |
1.011 |
5.77 |
13.7 |
3.7 °L
|
232 |
0 |
|
|
Boil
Size: 23.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 110.8 g |
Creation
Date: 4/4/2021 9:27 AM |
Notes: Mash as normal (65C, 60 mins), sparge with ~5L. Boil for 15 mins to sanitise, then cool to 35C.
Add lactic acid to bring pH down to 4.4. Add lacto bacillus (WLP672 Brevis, entire vial).
https://www.themaltmiller.co.uk/product/wlp672-lactobacillus-brevis-12-03-2019/
Seal kettle, tape over air hole, and store at 35C until pH drops to between 3.3 to 3.5 (in practice, it got to 3.44 after about 18 hrs at which point I called it).
Boil for 60 mins. Add hops and flavour additions at the -15min mark.
Hops: Hellertau Blanc, 20g.
Flavour: Lime peel (avoid the pith, 35g), Sea salt (14g), White peppercorns (whole, 7g), Coriander seed (whole, 28g).
Cool to 35C, remove additions. I didn't liquor back - resulted in ~18L of 1.053 OG wort.
Pitch to primary, add ~70% of required Voss Kveik yeast. This was from a 1L starter prepared a few days earlier using DME. Other 30% went into fridge for another brew.
Ferment at 35C for 3-4 days (all signs of fermentation gone at this point). Smelt of esters for the first day or so, but this was gone by day 3.
Then add the melon.
For the melon: 3 x honeydew melons; peeled, seeded, chopped, then pasteurised to 80C on the hob and cooled to 35C. Pulp spooned into a sanitised brew bag and sealed with cable ties. Add to fermenter with the juice. Steep for another 3 - 4 days.
Cold crash to 1C for 2 days, then bottle to 2.4 vols of CO2 (~110g table sugar).
FG = 1.012, ABV = 5.40 %. |
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NM True Green Chile Brew
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Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.059 |
1.015 |
5.79 |
20.62 |
9.33 °L
|
232 |
0 |
|
|
Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: dextrose |
Priming Amount: 5.9 oz |
Creation
Date: 8/25/2020 10:29 PM |
Notes: Aim for a mash temperature of 149 F and hold for 60 minutes. Mashout at 168 F and hold for 10 minutes. If not a full volume mash, sparge to collect approximately 7 gallons of wort. Add hops and boil for 60 minutes, adding whirlfloc tablet at 15 minutes remaining in boil. When boil is complete, chill to 50 F and transfer to primary. Pitch yeast. Carefully monitor SG and hold at 50 F until it hits 1.025. Then gradually raise temperature to 61 F. Transfer to prepared secondary with green chile peppers, or add green chile pepper infusion directly to primary (see note). Rest for three days after terminal gravity of 1.015 is achieved. If bottle conditioning, add priming solution with 5.9 oz dextrose to bottling bucket and siphon secondary over solution mixing well. Bottle, cap, wait 2 weeks (if possible) and enjoy!
NOTE: Wash peppers thoroughly and remove stems. Slice peppers lengthwise and remove seeds if desired. Coarsely chop into small 1/4" pieces. Add these directly to secondary or steep for 1 week in vodka. If steeping, strain away spent chiles after 1 week and add vodka infusion drop by drop to sample of beer from primary. Once desired level of heat is achieved, scale up the amount to the total batch size! |
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Oatmeal Stout
|
Oatmeal Stout
|
6 Gallons |
1.06 |
1.016 |
5.78 |
33.34 |
33.22 °L
|
232 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
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: 7/6/2020 6:58 AM |
Notes: |
|
Hop Two Late
|
American Pale Ale
|
27 Litres |
1.054 |
1.01 |
5.8 |
37.14 |
8.8 °L
|
232 |
0 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
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: 4/12/2018 4:36 AM |
Notes: |
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Hibiscumber Blonde
|
Blonde Ale
|
5.5 Gallons |
1.049 |
1.005 |
5.79 |
23.06 |
4.09 °L
|
232 |
0 |
|
|
Boil
Size: 7.4 Gallons |
Boil Time: 75 |
Boil Gravity: 1.036 |
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: 5/22/2020 9:08 PM |
Notes: grind 2.5 oz dried hibiscus flower, place in jar and add unflavored 80 proof vodka until flowers are covered. Allow tincture to soak for 2 weeks while beer is fermenting
Just before kegging the beer peel 2 cucumbers, puree in blender, strain liquid into the jar of hibiscus tincture. Let sit for 10 minutes to ensure alcohol kills all bacteria.
Strain the hibiscus out of the tincture, add to keg, let keg sit for 2-3 days before carbonating.
OG 1.050 |
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Pecan Porter
|
Brown Porter
|
5.5 Gallons |
1.057 |
1.013 |
5.79 |
26.89 |
24.02 °L
|
232 |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 3/31/2020 11:52 PM |
Notes: |
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Chai Milk Stout
|
Winter Seasonal Beer
|
4.5 Litres |
1.062 |
1.018 |
5.81 |
34.96 |
32.36 °L
|
232 |
0 |
|
Author:
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BrewBeats
|
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Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2019 9:57 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/yak-and-yeti-chai-milk-stout/ |
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Happy Christmas Yoko, Happy Christmas John
|
American IPA
|
5.5 Gallons |
1.059 |
1.015 |
5.79 |
71.48 |
15.2 °L
|
232 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 50 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 11/16/2019 1:08 PM |
Notes: |
|
Fuller's ESB Clone
|
Strong Bitter
|
21 Litres |
1.059 |
1.014 |
5.8 |
57.04 |
11.52 °L
|
232 |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 62 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 150 |
Creation
Date: 11/4/2019 7:56 PM |
Notes: Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410
4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter*)
-OR-
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter*)
Some hop substitutions will still give you an enjoyable ESB, just try and stick with English (UK) hops if possible. You can (for example) make a very nice variant with only UK East Kent Goldings (EKG) hops as they're much easier to find.
Yeast substitutions should be avoided however. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast.
This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, SO4=92
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:SO4 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).
1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days.
This yeast drops brilliantly clear without need of any clarifiers.
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|
CakePitch
|
Saison
|
25 Litres |
1.053 |
1.009 |
5.77 |
52.12 |
6.13 °L
|
232 |
0 |
|
|
Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 186.3 g |
Creation
Date: 6/25/2019 7:12 PM |
Notes: |
|
Awesome Recipe
|
American Light Lager
|
10 Litres |
1.059 |
1.015 |
5.76 |
10.29 |
5.56 °L
|
232 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 4/25/2019 1:21 AM |
Notes: |
|
Mr Gobbles Ale
|
Saison
|
4 Gallons |
1.063 |
1.019 |
5.79 |
22.2 |
4.65 °L
|
232 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
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: 10/8/2018 10:01 PM |
Notes: |
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Dark Stuff
|
English Porter
|
21 Litres |
1.058 |
1.014 |
5.78 |
22.87 |
29.35 °L
|
232 |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 6/17/2018 9:55 AM |
Notes: |
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