Tropical Eagle Juice
|
American IPA
|
5.5 Gallons |
1.063 |
1.013 |
6.56 |
38.79 |
4.38 °L
|
215 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: sucrose |
Priming Amount: 4.1 oz |
Creation
Date: 8/4/2020 1:27 AM |
Notes: |
|
Expired ID
|
American Pale Ale
|
11 Gallons |
1.06 |
1.011 |
6.58 |
29.86 |
4.32 °L
|
215 |
0 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 7.75 psi |
Creation
Date: 4/6/2023 1:40 AM |
Notes: |
|
AHS Whiskey Barrel Porter
|
American Porter
|
5 Gallons |
1.069 |
1.019 |
6.55 |
39.7 |
34.62 °L
|
215 |
1 |
|
|
Boil
Size: 8.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2023 3:46 PM |
Notes: |
|
Hbc 586, Talus, Azacca
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
57.34 |
5.74 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 69 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2022 3:30 AM |
Notes: |
|
Awesome Recipe
|
No Profile Selected |
20.8 Litres |
1.069 |
1.019 |
6.57 |
37.95 |
10.07 °L
|
215 |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 6/11/2022 9:31 AM |
Notes: |
|
Talavi Saisooni 1-22
|
Saison
|
24 Litres |
1.057 |
1.007 |
6.55 |
40.29 |
6.88 °L
|
215 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 4 |
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: 1/9/2022 3:04 PM |
Notes: |
|
Jaw Dropper Single Malt IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
39.06 |
4.63 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 4/10/2021 6:16 PM |
Notes: |
|
Ardilla Stout
|
Sweet Stout
|
220 Litres |
1.068 |
1.018 |
6.56 |
13.94 |
46.69 °L
|
215 |
0 |
|
|
Boil
Size: 260 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
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: 3/23/2021 4:59 PM |
Notes: |
|
Happy Hoppy IPA
|
American IPA
|
22.69 Litres |
1.062 |
1.012 |
6.54 |
40.86 |
8.44 °L
|
215 |
1 |
|
|
Boil
Size: 28.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 25 ° C |
Priming Method: co2 |
Priming Amount: 0.45 bar |
Creation
Date: 3/21/2021 8:50 AM |
Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash.
2. The mash involves steeping all the grain in 30L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 5L of water for sparging later after the mash. Begin to circulate the mash with the pump.
The four heating stages include:
(a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes.
(b) BETA AMYLASE: Heat the mash to 62-65 degrees Celsius and hold this temperature for 60 minutes.
(c) ALPHA AMYLASE: Heat the mash to 70-72 degrees Celsius and hold this temperature for 40 mins.
(d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 10minutes. Remove after 10 minutes has elapsed.
3. Allow the grain to drain the mash back into the mash tun. Do this for both grain bags, as this is a batch sparge. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. Each bag should be drained and the wort returned to the boil pot.
4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions.
5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect.
6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller.
7. Continue the circulation process to aid in aeration.
8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen.
Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling.
9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation.
10. Dry hop via anaerobic transfer to an adjacent pressure fermenter that has been cleaned, sterilized and then, after the addition of hops in sealed hop sock, flushed several times with CO2 gas. Ensure that the pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Transfer ferment into new fermenter via Liquid line/Gas line transfer. Discard trub from primary fermentation.
11. Pressurise to 2 bar and store/condition for 5 days before kegging.
12. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 4 degrees Celsius and 0.3bar.
|
|
CREAM ALE Polenta
|
No Profile Selected |
40 Litres |
1.065 |
1.015 |
6.56 |
20.28 |
4.44 °L
|
215 |
0 |
|
|
Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 67 |
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: 11/19/2020 3:31 AM |
Notes: |
|
New England Cider
|
Common Cider
|
5 Gallons |
1.06 |
1.01 |
6.56 |
0 |
3.17 °L
|
215 |
0 |
|
Author:
|
|
Brew Cat
|
|
Boil
Size: 5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.06 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2018 3:36 PM |
Notes: See page 82 in #1 brew journal
I dont boil I heat it and hold at 180F |
|
IRISH RED
|
Scottish Light 60/-
|
5 Gallons |
1.064 |
1.014 |
6.57 |
20.55 |
33.75 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.6 |
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: 4/3/2020 5:26 PM |
Notes: |
|
Nelson? Sa, Bro?
|
Specialty IPA: New England IPA
|
7.5 Gallons |
1.067 |
1.017 |
6.54 |
36.35 |
4.49 °L
|
215 |
0 |
|
|
Boil
Size: 9.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
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: 3/25/2020 9:19 PM |
Notes: |
|
Maibock
|
Maibock/Helles Bock
|
5.5 Gallons |
1.066 |
1.016 |
6.55 |
24.17 |
6.37 °L
|
215 |
0 |
|
|
Boil
Size: 107 Gallons |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 57 ° F |
Priming Method: co2 |
Priming Amount: 24.51 psi |
Creation
Date: 2/24/2020 6:21 PM |
Notes: |
|
Blvd Tank 7 Clone
|
Saison
|
5.5 Gallons |
1.066 |
1.016 |
6.59 |
42.56 |
4.23 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/10/2019 4:34 AM |
Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a PH of 5.5 using phosphoric acid. Add 1 tsp calcium chloride to the mash.
Mash the mats at 145 degree for 50 minutes, heat to 154 degree and hold for 25 minutes, then heat to 163 degree and hold for 15 minutes. Start recirculating wort. Raise the temperature to 168 degree for 15 mintes.
Sparge slowly and collect 6.5 gallons of wort. Add first wort hops and invert sugar when sparging is complete.
Heat to boiling, ad boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Adjust OG post boil with RO water as required.
Chill the wort to 62-64 degrees, pitch the yeast and ferment until complete. Dry hops should be added when the gravity is about 1.016. Cool to 32-34 degrees and cold condition for four days. Rack the beer, prime and bottle condition or keg and force carbonate. |
|
Pith And Pine III
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.53 |
64.62 |
7.77 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 3.7 oz |
Creation
Date: 8/25/2019 10:10 PM |
Notes: |
|
EuroPA
|
American IPA
|
20 Litres |
1.058 |
1.009 |
6.58 |
55.55 |
7.95 °L
|
215 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: 90g |
Creation
Date: 6/3/2019 8:27 PM |
Notes: European Parliamentary Elections PA
Oak chips added (20g soaked in Jameson) the same time as dry hops
OG: 1.058;
FG: 1.009
ABVexact: 6,6 vol%
Brewing day: 6/6-19
Fermentation with 2 package Norwegian Farmhouse Ale Gjær. Nothing happened on 21°C after 2 days, so temp raised to 25,5°C -> started
Dry hopping: 9/6-19 with 66g Admiral, 66g Ahtanum
added oak chips with Jameson as well
9/6-19 (SG:1,019) banana flaovury sample, reminds of wit beer, hopefully fades away with the added stuff
10/6-19 the whole batch had been transfered to new vessel because of air leaked through the sealing.
Bottling day: 16/6-19
Carbonating with 93 g white sugar
|
|
Couples Therapy
|
Saison
|
5.5 Gallons |
1.062 |
1.012 |
6.59 |
29.7 |
5.81 °L
|
215 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 3/10/2019 6:44 AM |
Notes: |
|
FOUR: DNA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.55 |
41.34 |
6.32 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 53 |
Mash Thickness: 1.4 |
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: 1/10/2019 3:49 PM |
Notes: |
|
Tuckers Golden Ale 2.0
|
American IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
50.42 |
4.91 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2018 10:40 PM |
Notes: |
|
|
|