Hefeweizen
|
Weizen/Weissbier
|
5.75 Gallons |
1.054 |
1.014 |
5.3 |
14.25 |
5.89 °L
|
1.4K |
0 |
|
|
Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.53 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 8:44 PM |
Notes: |
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Tangerine Ravine
|
American Pale Ale
|
6 Gallons |
1.051 |
1.011 |
5.34 |
43.7 |
6.95 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 6/5/2021 10:51 AM |
Notes: Adding 1 lb Maris Otter to the base kit so I can increase the volume by 1 gallon to account for loss in kettle, fermentor. Not changing the hops so a small drop in IBU nor adjusting other grist so the .
Going with a light color and hoppy water profile.
Adding 4 oz Costco Vodka to 2 oz tangerine peel on brew day and adding immediately post-krausen to maybe get some biotransformation. Looks like it will have to be strained?
Using a Escarpment Vermont Ale that I have on hand instead of S05. Wish I had some Voss.
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Sour Peach Saison
|
Saison
|
21 Litres |
1.062 |
1.013 |
6.5 |
31.28 |
6.7 °L
|
1.4K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2018 5:03 PM |
Notes: Add 10ml Lactic Acid to mash, and sparge water to drop PH to 4.5
Boil for 15 minutes then cool to 95c.
Kettle Sour with Lactobacillus at 95c for 48 hours, or until PH has dropped to 3.5.
After PH has reached 3.5, complete 60 minute boil with scheduled hop additions.
Add honey at 10 minutes. Chill to 20c
At 10 days, transfer to secondary over 2LBs of peaches.
Day 18, crash and transfer to keg.
Over first three days, add 14g of wine soaked French oak chips to keg.
Remove oak chips, and Carb to 3.2 volumes of CO at day 21
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|
Hoppy Weizen
|
Weizenbock
|
1100 Litres |
1.051 |
1.007 |
5.78 |
8.95 |
4.64 °L
|
1.4K |
0 |
|
|
Boil
Size: 1200 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 3/13/2018 1:43 AM |
Notes: |
|
SchuBrew Stutzman FestBier
|
Festbier
|
5.5 Gallons |
1.055 |
1.008 |
6.11 |
23.7 |
6.15 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2017 8:54 PM |
Notes: |
|
Chocolate Russian Imperial Stout
|
Russian Imperial Stout
|
13 Litres |
1.1 |
1.022 |
10.18 |
70.94 |
50 °L
|
1.4K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2017 5:43 PM |
Notes: |
|
Citra Otter SMaSH IPA (CSM)
|
American IPA
|
21.5 Litres |
1.068 |
1.013 |
7.16 |
51.37 |
7.69 °L
|
1.4K |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 45 |
Boil Gravity: 1.047 |
Efficiency: 61.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2017 8:01 AM |
Notes: 23/7/17
- Dry pitched x2 yeast
- Bubbled hard for almost 2 weeks
4/8/17
- Dry hoped
5/8/17
- SG 1012, strong lemon citrus flavours upfront
- Cold crashed to 0.5C
7/8/17
- 1 tsp gelatin added to 200ml of water
28/8/17
- Really poor head retention and flat as hell, quite sweet. Lots of lemon citrus in the aftertaste.
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|
Lemon Wit
|
Belgian Specialty Ale
|
5.5 Gallons |
1.06 |
1.014 |
5.98 |
34.39 |
3.87 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 74 |
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: 4/14/2017 2:56 PM |
Notes: |
|
GP Lemondrop
|
Blonde Ale
|
6 Gallons |
1.049 |
1.009 |
5.28 |
23.26 |
4.5 °L
|
1.4K |
4 |
|
Author:
|
|
jeffpn
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2016 3:42 PM |
Notes: |
|
Don't Worry, Bee Hoppy (American Honey IPA)
|
American IPA
|
23 Litres |
1.056 |
1.009 |
6.25 |
58.47 |
6.35 °L
|
1.4K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.129 |
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: 12/12/2015 6:42 PM |
Notes: |
|
Head First Pale Ale
|
American Pale Ale
|
6.5 Gallons |
1.053 |
1.012 |
5.28 |
35.84 |
5.62 °L
|
1.4K |
2 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: kegged |
Priming Amount: 5gal |
Creation
Date: 3/11/2012 7:21 PM |
Notes: Needed 2 tsp gypsum for proper hop utilization. |
|
Teaching: Scotch Ale
|
Scottish Export
|
18 Litres |
1.061 |
1.014 |
6.14 |
24.01 |
14.99 °L
|
1.4K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2015 11:34 AM |
Notes: |
|
Nut Brown Ale
|
American Brown Ale
|
20 Litres |
1.054 |
1.013 |
5.37 |
24.13 |
15.81 °L
|
1.4K |
0 |
|
|
Boil
Size: 26.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 4/30/2015 7:50 AM |
Notes: http://www.homebrewtalk.com/showthread.php?t=30187
Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.012
IBU: 22.7
Boiling Time (Minutes): 60
Color: 16.3 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Described:
My flavors were roasty, toasty, chocolaty, coffeey, and nutty. Very much so on all counts. My color was brown, but a DARK brown. Wonderful head. Creamy. Just very strong flavors. Heavy on the malt. Low on the hops. |
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#0005 Clownshoes Galactica #2
|
American Amber Ale
|
5.5 Gallons |
1.073 |
1.018 |
7.21 |
90.3 |
11.06 °L
|
1.4K |
0 |
|
Author:
|
|
SirMontalbon
|
|
Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 3:59 PM |
Notes: March 1, 2015:
Pitched 2.5 jars of 1056 slurry.
OG = 1.074
RO water
March 11, 2015
SG = 1.020
ABV = 7.1
March 19, 2015
Kegged and force carbd for Nate's visit, but was really sludgy and not ready at all. Took out of fridge, depressurized the keg, and let sit inside in the office
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|
Belgian Dubbel
|
Belgian Dubbel
|
20 Litres |
1.067 |
1.02 |
6.12 |
15.63 |
15.09 °L
|
1.4K |
2 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2015 3:20 PM |
Notes: |
|
Imperial Peppercorn Stout
|
Russian Imperial Stout
|
42 Litres |
1.08 |
1.022 |
8.15 |
46.67 |
40 °L
|
1.4K |
1 |
|
|
Boil
Size: 50.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 60 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 2/11/2014 3:49 AM |
Notes: 2 packages of yeast |
|
117 Bozark Copper Rye Ale
|
American Amber Ale
|
6 Gallons |
1.065 |
1.014 |
6.77 |
58.6 |
16.49 °L
|
1.4K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: Keg with 10.89 PSI |
Creation
Date: 1/24/2014 5:12 PM |
Notes: Typically I brew this with 50/50 MO or Golden Promise & Munich, ran out of Munich this time! Used flaked rye instead of malted rye - probably will go back to malted rye, the sparge was glacial.
Amarillo + Columbus whole cones in keg. |
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The Imperial Stout (TEST BATCH)
|
Russian Imperial Stout
|
11 Gallons |
1.092 |
1.025 |
8.83 |
63.66 |
38.33 °L
|
1.4K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: Force carbonate |
Priming Amount: N/A |
Creation
Date: 11/24/2013 3:00 PM |
Notes: Steep grains for 60 mins @ 155 |
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Two Brothers Sucker Punch Ale
|
American IPA
|
12 Gallons |
1.08 |
1.019 |
8.03 |
179.93 |
7.33 °L
|
1.4K |
0 |
|
Author:
|
|
Two Brothers Brewing
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2013 2:53 AM |
Notes: |
|
Tropic King
|
Saison
|
3 Gallons |
1.065 |
1.013 |
6.8 |
27.6 |
5.84 °L
|
1.4K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/1/2013 2:07 AM |
Notes: Wrote to Gordon today and got the following response. For those of you who have had this beer, you know it's a delicious brew.
OG 1.065
FG 1.007
5.6 SRM
30 IBU
Pale Malt 2L 76%
Munich 10L 16%
Wheat malt 5%
Carapils 3%
144F 10min
158F 20min
170F 10min
Rakau 12.7AA 60min 0.415oz/5gallon
Rakau 12.7AA 10min 0.484oz/5gallon
Opal 7.9AA 0min 0.668oz/5gallon
Rakau 12.7AA Dry hop 0.634oz/5gallon
Wyeast 3711 French Saison pitch at 65, ramp up to 75 over 48 hours.
My hops were lower AA so the hoppiness is not quite there. |
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