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Imperial Lightsaber
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Imperial IPA
|
5 Gallons |
1.094 |
1.014 |
10.49 |
92.74 |
8.87 °L
|
1.6K |
0 |
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Author:
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| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.157 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2013 4:45 AM |
Notes: This beer will ferment in primary for at least 7 days. After transfer to secondary, it will dry hop for 14 days. another 2 week's conditioning and this should be set to enjoy!
"I see you have constructed a new lightsaber…"
-Darth Vader |
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Fall Maple Pecan Brown Ale
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American Brown Ale
|
5.5 Gallons |
1.067 |
1.016 |
7.07 |
38.86 |
23.6 °L
|
1.6K |
1 |
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| Boil
Size: 7.86 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10.74 psi |
Creation
Date: 9/8/2022 10:48 PM |
Notes: using 1lb total of maple syrup:
adding 1/2 into last few minutes of boil, this should ferment out, but leave a little maple flavor.
the plan is to use Campden tablets and Potassium Sorbate, after secondary fermentation is complete, to stop the yeast from multiplying. Then adding the remaining maple syrup. Let rest for a week or so to ensure no additional fermentation, then kegging and carbonating.
Toasting then adding the pecans into fermentation, either just secondary, or with the primary Ferm too, haven't decided yet. |
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Ryeid IPA (Tropical Edition)
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Specialty IPA: Rye IPA
|
14 Litres |
1.051 |
1.008 |
5.53 |
93.96 |
6.99 °L
|
1.6K |
1 |
|
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| Boil
Size: 17.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: 0.78 bar |
Creation
Date: 4/9/2021 9:19 AM |
Notes: Second iteration of my Rye IPA.
I’ve kept the classic hops in the boil but am dry hopping with tropical hops to mix things up a bit.
I've simplified the malt bill and tried to dial down the crystal malt flavour. I've also upped the proportion of rye malt.
I'm interested to see how the Voodoo malt goes, it is apparently "best described as a perfect blend of Amber, Munich, and Medium Crystal". If you can't get it, I would substitute a smaller amount of c60 and put a bit of light Munich in.
I didn't have as much dextrose as I thought on brew day so the OG is lower than the last iteration too
Fun fact: I thought there was something wrong with the US-05 when I saw no activity for about 12 hours so I also pitched some BRY-97 so I'm not sure which yeast I can attribute the success to. |
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BYOB (Bring Your Own Bacon)
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Sweet Stout
|
10.5 Gallons |
1.093 |
1.027 |
8.74 |
52.81 |
50 °L
|
1.6K |
0 |
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| Boil
Size: 13.32 Gallons |
Boil Time: 120 |
Boil Gravity: 1.062 |
Efficiency: 76 |
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: 1/27/2019 8:43 PM |
Notes: Add molasses in last 15 min of boil
Add lactose at flame out
Add coffee beans roughly crushed to keg or secondary. Coffee must be added to cold beer. You are basically cold brewing the coffee in the beer. Sample beer for desired coffee flavor in 24 hours. Remove beans when beer reaches your desired flavor. Make sure to sample as often as possible after 24 hours. Coffee flavors can quickly get out of hand and be overpowering, if left in for too long. For me the sweet spot has always been just under 36 hours, but some people like less coffee flavor, so make your own call here. |
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Dank/tropical IPA V1.2
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American IPA
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6 Gallons |
1.057 |
1.011 |
6.03 |
55.06 |
10.28 °L
|
1.6K |
0 |
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| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2018 11:08 PM |
| Notes: Dryhop to taste? |
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Behold The Colossus
|
English Barleywine
|
18 Litres |
1.222 |
1.04 |
23.98 |
51.89 |
50 °L
|
1.6K |
0 |
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| Boil
Size: 37 Litres |
Boil Time: 240 |
Boil Gravity: 1.108 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2017 6:16 AM |
| Notes: |
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Ol' Yule Loggy
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Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.064 |
1.016 |
6.31 |
33.05 |
25.06 °L
|
1.6K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 10/5/2016 7:46 PM |
Notes: Put all ingredients in mesh bag and steep at end of boil for 10 minnutes before chilling wort.
Zest of 2 oranges
2 vanilla bean split and scraped
6 cinnamon sticks broken up
12 coriander seeds crushed
1 whole nutmeg
8 whole all spice
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Sweet Coffee Stout
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Sweet Stout
|
10.5 Litres |
1.058 |
1.013 |
5.87 |
32.91 |
50 °L
|
1.6K |
2 |
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| Boil
Size: 5.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2016 8:18 PM |
| Notes: |
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Bavarian Pilsner
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German Pilsner (Pils)
|
2 Gallons |
1.052 |
1.009 |
5.66 |
11.45 |
5.44 °L
|
1.6K |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 50 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2016 5:44 AM |
| Notes: |
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Sweet Stout II
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Sweet Stout
|
5.5 Gallons |
1.06 |
1.016 |
5.87 |
38.66 |
35.92 °L
|
1.6K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2015 8:02 PM |
| Notes: Use two pks. and hydrate. |
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Milkshake
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Specialty IPA: New England IPA
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10 Gallons |
1.077 |
1.024 |
7.02 |
21.18 |
5.86 °L
|
1.6K |
0 |
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Author:
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wells
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| Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: Approx. 4.8 oz / 5.5 Gl |
Creation
Date: 9/20/2014 9:58 PM |
| Notes: |
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Orange Magic Pumpkin Ale - 2012
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Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.062 |
1.016 |
6.11 |
36.76 |
20.14 °L
|
1.6K |
1 |
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| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2013 11:39 AM |
Notes: Pumpkin was baked at 350 for 60 mins, cooled, and then steeped with specialty grains between 150-155 for 60 minutes.
Sparged with 1 gallon of 170 water.
OG was 1.07 and FG 1.012. Not sure if steeping efficiency > 35% and/or pumpkin added some PPG.
Beer was good but a little too spicey. Would recommend cutting down on Nutmeg and Allspice. Also, steep grains for no more than 30 minutes. |
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Orange Cream Ale
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Ordinary Bitter
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12 Gallons |
1.046 |
1.011 |
4.53 |
25.08 |
3.22 °L
|
1.6K |
0 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2016 5:21 PM |
| Notes: |
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"Morris The English" Ale
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Ordinary Bitter
|
5.3 Gallons |
1.033 |
1.007 |
3.37 |
11.53 |
4.01 °L
|
1.6K |
0 |
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| Boil
Size: 2.6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2016 1:22 PM |
Notes: THE BOIL (2.6 gal) consists of the mash water plus the LDME (500gr)
(30 min boil?)
15 grams of Galaxy at 15 mins plus 15 grams of Galaxy at flame-out will make the wort approximately 11 IBU - once the Coopers English bitter kit is added the 20 litre batch will be roughly 60-63 IBU |
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4Gs Cascade APA
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American Pale Ale
|
6 Gallons |
1.039 |
1.006 |
4.21 |
30.91 |
6.82 °L
|
1.6K |
7 |
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| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2016 5:41 PM |
| Notes: |
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Zombie Dust - Mid 2
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American Pale Ale
|
17.5 Litres |
1.036 |
1.011 |
3.27 |
35 |
7.93 °L
|
1.6K |
0 |
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| Boil
Size: 15 Litres |
Boil Time: 20 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2016 11:23 AM |
Notes: $27 half.
Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.
Briess Golden Light or Amber (if amber no need for crystal grains) - (if crystal needed add 75gms of 60 Lovibond) .
Liquid malt dissolved in fermenter with 1 litre of boiling water.
0 minutes hops added in portions every 5 minutes and 5 degrees of total 20-25 minute hopstand starting at 90c. Ice may be needed to reduce temp by 5 degrees at each stage of hop additions - last addition at 70c.
Increased 0 minute addition due to Throwback IPA recipe tasting quite light in hop flavor - add largest portions at 80c, 75c and 70c to add flavor and avoid actual increase in IBUs.
Yeast also changed to US-05 as Notty seemed to strip hop flavor from Throwback recipe.
In fermenter 10 Jan. OG check showed it low at 1034 but may have been poorly mixed wort. 1015 on 14th. Dry hopped 14th.
OG checked 4 days apart and staying at 1015 - equates to very poor attenuation from S-05 (65%)- expect my calcs were wrong somewhere or PPG for malto is too low.
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Blanche Lime Basilic
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Weissbier
|
1250 Litres |
1.042 |
1.007 |
4.6 |
3.13 |
2.76 °L
|
1.6K |
0 |
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| Boil
Size: 1300 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2017 8:49 AM |
| Notes: |
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Summer Session Ale I
|
Blonde Ale
|
16.5 Gallons |
1.046 |
1.012 |
4.45 |
29.02 |
3.79 °L
|
1.6K |
0 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2014 8:17 PM |
| Notes: |
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Mikkeller Cream Ale
|
Cream Ale
|
20 Litres |
1.047 |
1.01 |
4.83 |
56.76 |
3.77 °L
|
1.6K |
0 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 2/7/2020 6:41 PM |
| Notes: Carbonate well (7 g/l?) |
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Team American Friendship Brew
|
American Pale Ale
|
12 Gallons |
1.049 |
1.012 |
4.79 |
29.82 |
3.96 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
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: 5/28/2014 3:37 PM |
Notes: Split in 3 batches and pitch
US-05
Wyeast 1272
Wyeast 1056
Ferment at 68 in the basement floor |
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