|
TransAtlantic ESB
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.06 |
1.017 |
5.7 |
36.56 |
10.31 °L
|
1.6K |
1 |
|
|
Author:
|
|
wildmancurry
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 70 |
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: 11/17/2013 6:12 PM |
| Notes: Extract is Maris Otter |
|
|
17A - British Strong Ale
|
British Strong Ale
|
24 Litres |
1.062 |
1.014 |
6.34 |
40.53 |
10.91 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.057 |
Efficiency: 60 |
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: 4/18/2018 7:02 PM |
Notes: based on Samuel Smith's Winter Warmer kit from Austin Homebrew (pdf):
http://austinhomebrew.com/assets/images/RCPPDF/04238.pdf |
|
|
Dark Alt
|
Altbier
|
5 Gallons |
1.056 |
1.014 |
5.5 |
109.81 |
25.33 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 56 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2015 4:38 PM |
| Notes: Using a new yeast strain made Imperial Yeast company |
|
|
Red IPA
|
American IPA
|
23 Litres |
1.065 |
1.016 |
6.44 |
83.97 |
20.48 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 11/29/2016 10:21 PM |
| Notes: |
|
|
Lumberjack Pale Ale
|
American Pale Ale
|
23 Litres |
1.055 |
1.014 |
5.41 |
37.8 |
11.58 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 5:33 AM |
| Notes: |
|
|
KBS Clone
|
Russian Imperial Stout
|
5 Gallons |
1.108 |
1.027 |
10.59 |
24.69 |
47.45 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.179 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 6:23 PM |
| Notes: |
|
|
Pineapple NEIPA V1
|
English IPA
|
5.5 Gallons |
1.064 |
1.015 |
6.44 |
53.02 |
4.3 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 7.44 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 3/9/2022 4:35 AM |
Notes: - Primary 5-7 days
- Add pineapple puree to secondary fermenter
- Dry hop 5 days before cold crashing
- Possible hop substitutions: Mosaic, BRU-1 |
|
|
Mean Brews Kolsch
|
Kölsch
|
16 Gallons |
1.05 |
1.012 |
4.97 |
22.47 |
3.15 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 18.28 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2021 8:52 PM |
| Notes: |
|
|
Gose - Mango & Jalapeno
|
Berliner Weisse
|
12 Litres |
1.068 |
1.01 |
7.59 |
0 |
4.66 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 4/21/2021 4:19 AM |
Notes: Racking wort onto mango pure then pitching yeast to see if that works for good fruit flavour or not.
--> It didn't work too well so added more after initial fermentation completed.
Note: Jalapeno amount will depend on spiciness, add some to boil, but keep some in reserve for fermenter if needed. For this batch I didn't need to add any into fermenter. |
|
|
Dad's Apple Pie
|
Cyser (Apple Melomel)
|
5.19 Gallons |
1.125 |
1.002 |
16.26 |
0 |
5.08 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 5.19 Gallons |
Boil Time: N/A |
Boil Gravity: 1.125 |
Efficiency: 100 |
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: 9/30/2018 7:05 AM |
Notes: OG 1.151
3.9 gallons cider (75%)
1.29 gallons honey (25%)
3 packages Lavlin 71B yeast - White wine yeast. Ferment at 62. Allow up to a 4 degree gain in temp during primary fermentation. Don't go too hot or you'll get fusel alcohols.
I'm using wildflower honey because it's what I have available. Hopefully the spices and apples will cover the muddled honey. I tasted the honey before buying. I liked the honey, but I can’t recall tasting a honey I didn’t like.
Process:
Warm honey to lukewarm temp so it's easier to pour. Add 1.5 gallons of must to carboy. Use 2 gallons of must to dissolve honey. Pour mixture into carboy. Rinse containers with remaining 0.5 gallon of must. Add 6 crushed campden tablets to must. Wait 24-48 hours to aerate must and pitch yeast. After a few hours, check gravity. It takes a few hours for fruit gravity to stabilize.
Pitching process:
It is important to follow these steps in order. Mix together 1/2 cup warm water with GoFerm addition at 104 F (lukewarm). Slowly mix in yeast. Then slowly add must to mixture until temp is within 10 F of must. Aerate must with pure O2. Use a slightly longer aeration duration due to the higher gravity and lower solubility of O2 into the must. Pitch GoFerm/yeast/must/water mixture. Pitch pectic enzyme. Aerate again at 12 hours with pure o2
Yeast nutrient process: Stagger yeast nutrients every 24 hours for the first 3 days and at day 7. Use 4 grams nutrient for each addition. May want to rehydrate nutrients before adding to the must. Otherwise it will create a nucleation point and the co2 could cause foam to spill.
PH: monitor the pH daily and add a tsp. of potassium bicarbonate (more if needed) if the pH drops below 3.5.
De-gas process: degas twice a day during primary fermentation (4 - 5 days). Use a wine whip or something similar.
Secondary process: Rack to secondary at 3 weeks. Monitor gravity periodically. When gravity has reached terminal, add spices(See "Spice process".) Wait until desired flavor has been achieved then rack again. Add super kleer, wait for mead to clear up then add potassium metabisulfite for it's antioxidant properties.
Spice process: Add spices after racking to secondary. High quality cinnamon and vanilla is super important. Michael Fairbrother recommends Madagascar bourbon vanilla beans and Vietnamese (saigon) cinnamon. This is real cinnamon. Michael doesn't give amounts so I'm starting light. Start with 1 bean and 1/4 tsp cinnamon, add more to taste.
Resources Used:
Moonlight Meadery episode on the Beersmith podcast as inspiration for this mead. Michael covers the honey/cider ratio along with Kurt's Apple pie ingredients and the processes he uses to create mead. http://beersmith.com/blog/2012/07/26/moonlight-meadery-with-michael-fairbrother-beersmith-podcast-43/
Used Brad Smith's article on Melomels in BYO magazine for staggered nutrient addition and de-gas schedule. Must be a member to view the article. Highly recommend becoming a member. https://byo.com/article/melomels-brewing-big-fruit-mead/ |
|
|
Chocolate Stout - Mint | Vanilla | Orange
|
Sweet Stout
|
25 Litres |
1.064 |
1.018 |
6.09 |
28.05 |
40.4 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2018 9:04 PM |
Notes: I've brewed this base beer several times with different additions. In the pictures you can see the original, chocolate-vanilla version, which was my very first stout, and one of my best recipes ever.
For vanilla version: when fermentation starts soak at least 2 vanilla beans in vodka until secondary (2 weeks). Be sure to scrape out all the vanilla, chop up the bean to small pieces as well and put everything into a small jar. Shake it up every now and then. Dump all into secondary and transfer the beer on top.
This beer was amazing from the first day, but also aged really well. At the second year mark when I opened the last bottle the vanilla has disappeared, but the beer was truly amazing.
I also highly recommend you try this with medium toasted american oak chips! |
|
|
The Actual Gammaray Recipe
|
American Pale Ale
|
20 Litres |
1.051 |
1.009 |
5.58 |
43.8 |
5.26 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Bottle condition |
Priming Amount: N/A |
Creation
Date: 12/13/2017 10:30 AM |
| Notes: |
|
|
Woosa & Belle Finally Got Him To "Summit" Wedding Day IPA
|
American IPA
|
10.5 Gallons |
1.075 |
1.021 |
7.13 |
124.57 |
4.61 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 1/6/2013 3:11 PM |
Notes: 2oz Summit added at 180F after the boil completed, let stand for 10 mins
Strike 171F
Potential 10% Alcohol |
|
|
Shelter Pale Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.015 |
5.47 |
31.71 |
8.51 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2015 7:26 PM |
| Notes: |
|
|
Amarillo Extract APA
|
American Pale Ale
|
21 Litres |
1.045 |
1.009 |
4.78 |
31.01 |
10.15 °L
|
1.6K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
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: 7/12/2015 5:15 AM |
| Notes: |
|
|
Raspberry Wheat
|
American Wheat or Rye Beer
|
5 Gallons |
1.065 |
1.016 |
6.52 |
20.11 |
5.06 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
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: 6/19/2015 2:11 PM |
| Notes: |
|
|
ESB #1
|
Extra Special/Strong Bitter (ESB)
|
4.25 Gallons |
1.069 |
1.02 |
6.38 |
47.98 |
16.2 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: sugar |
Priming Amount: 3 tbsp |
Creation
Date: 3/25/2015 10:47 PM |
| Notes: |
|
|
Adolescent's Playground Stout
|
American Stout
|
10 Gallons |
1.051 |
1.013 |
5.03 |
57.33 |
39.52 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2014 10:41 PM |
| Notes: |
|
|
Preston Vanilla Porter
|
Brown Porter
|
3 Gallons |
1.052 |
1.014 |
5 |
25.7 |
28.9 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/5/2014 7:03 PM |
| Notes: |
|
|
Jogger Lager
|
Classic American Pilsner
|
5.25 Gallons |
1.058 |
1.016 |
5.51 |
38.98 |
3.92 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 82 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2013 2:54 AM |
| Notes: Pitch Yeast at 70F and let cool over night. |
|
|
|
|