Red IPA
|
American Amber Ale
|
5.5 Gallons |
1.051 |
1.008 |
5.57 |
52.19 |
13.47 °L
|
217 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2022 8:14 PM |
Notes: |
|
Oaty Orangey GF Stout (1 Gallon Test)
|
Dry Stout
|
1 Gallons |
1.046 |
1.009 |
4.88 |
39.31 |
33.06 °L
|
217 |
0 |
|
|
Boil
Size: 2.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2024 6:23 PM |
Notes: Use Rising Step Mash.
Enzyme Rests as follows:
100F 30 min (phytase and beta-gylucanase)
125F 30 min (proteinase, peptidase, and cytase)
145F 60 min (beta-amylase) do not exceed 145F!
158F 30 min (alpha-amylase)
175F 20-30 min because I read that on the enzyme directions.
then finally sparge. |
|
EIT Hazy FH
|
Specialty IPA: New England IPA
|
25 Litres |
1.054 |
1.015 |
5.13 |
31.17 |
4.43 °L
|
217 |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2024 6:59 PM |
Notes: 1kg of fresh hops is very roughly equivalent to about 200g of dry hops |
|
Hecatoncheires Hazy IPA
|
Specialty IPA: New England IPA
|
4.5 Gallons |
1.068 |
1.016 |
6.77 |
42.31 |
4.72 °L
|
217 |
1 |
|
|
Boil
Size: 5.19 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.68 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 8/8/2023 10:29 PM |
Notes: Mill the grains, mix in the rice hulls and mash hops, and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, and Whirlfloc according to the schedule. After the boil, stir or recirculate, cooling if possible to 180°F (82°C), and add the whirlpool hops and recirc/WP for 20 min. Chill to about 67°F , oxygenate the wort, and pitch a healthy yeast starter.
Ferment at 69°F for a few days, then raise the temperature to 72°F for a few more days or until fermentation is complete and the gravity has stabilized. Soft crash over 2 days to 56°F (13°C), drop the trub (or rack to secondary), then continue crashing to 34°F (1°C) and drop trub again. Add dry hops. For 3 days, rouse the hops or burp with CO2 once per day to get the hops back into suspension. On the third day, drop trub again.
BREWER’S NOTES
Mash Hopping: Adding hops to the mash helps beer stability via the alpha and beta acids’ ability to break down metallic compounds that could promote the oxidation of beer (iron, copper, and manganese).
Bitterness: Don’t worry about it. The IBUs are here to help you dial in quantities, but given the beer’s body and emphasis on whirlpool hops, this beer will not taste like 90-plus IBUs.
Whirlpool: We do our whirlpool hops in two stages just to help the flow of our brew day. However, optionally, you can add all the whirlpool hops at 180°F (82°C), and this will also help to keep the bitterness down.
Cold Dry-Hopping: Because we dry hop at 34°F (1°C), it’s important to rouse the hops once or twice a day, getting them up into the beer where they can extract. The colder temperatures increase the speed at which they will drop to the bottom of your vessel. |
|
Respect The Shed Hazy Farmhouse Ale
|
Specialty IPA: New England IPA
|
4.5 Gallons |
1.063 |
1.015 |
6.2 |
55.25 |
4.39 °L
|
217 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.68 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 3/26/2023 5:12 AM |
Notes: Mill the grains, mix in the rice hulls and mash hops, and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding Brewers Crystals and Whirlfloc according to the schedule. After the boil, stir or recirculate for about 5 minutes to create a vortex and add the knockout/whirlpool hops (at about 205°F/96°C). Continue to spin, cooling if possible to 180°F (82°C), and add the remaining whirlpool hops. Chill to about 69°F (21°C), oxygenate the wort, and pitch a healthy yeast starter.
Ferment at 72°F (22°C) for a few days, or until the gravity has dropped to about 1.024, then raise the temperature to 75°F (24°C) for a few more days or until fermentation is complete and the gravity has stabilized. Soft crash over 2 days to 56°F (13°C), drop the trub (or rack to secondary), then continue crashing to 34°F (1°C) and drop trub again. Add dry hops. For 3 days, rouse the hops or burp with CO2 once per day to get the hops back into suspension. On the third day, drop trub again. Package and carbonate to about 2.45 volumes of CO2.
BREWER’S NOTES
Mash Hopping: Adding hops to the mash helps beer stability via the alpha and beta acids’ ability to break down metallic compounds that could promote the oxidation of beer (iron, copper, and manganese).
Brewers Crystals: These are a commercially available blend of glucose solids and corn syrup; they are a way to add strength while maintaining body and mouthfeel—similar to malt extract, but without malt flavor.
Bitterness: Don’t worry about it. The IBUs are here to help you dial in quantities, but given the beer’s body and emphasis on whirlpool hops, this beer will not taste like 90-plus IBUs.
Whirlpool: We do our whirlpool hops in two stages just to help the flow of our brew day. However, optionally, you can add all the whirlpool hops at 180°F (82°C), and this will also help to keep the bitterness down.
Cold Dry-Hopping: Because we dry hop at 34°F (1°C), it’s important to rouse the hops once or twice a day, getting them up into the beer where they can extract. The colder temperatures increase the speed at which they will drop to the bottom of your vessel. |
|
Mistha Banana
|
Specialty IPA: New England IPA
|
23 Litres |
1.076 |
1.015 |
8.11 |
26.11 |
4.75 °L
|
217 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: MapleSyrup |
Priming Amount: 165.9 g |
Creation
Date: 9/21/2022 10:40 PM |
Notes: |
|
New Englander V2 2022
|
Specialty IPA: New England IPA
|
2 Gallons |
1.061 |
1.014 |
6.18 |
82.67 |
9.62 °L
|
217 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
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: 8/1/2022 2:11 AM |
Notes: |
|
NEIPA_session
|
Specialty IPA: New England IPA
|
18 Litres |
1.04 |
1.006 |
4.51 |
20.47 |
3.25 °L
|
217 |
1 |
|
Author:
|
|
|
|
Boil
Size: 22 Litres |
Boil Time: 15 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2022 11:56 AM |
Notes: Ferment hot in keg at pressure 10psi. Dry hop immediately. |
|
NOTT
|
Specialty IPA: New England IPA
|
30 Litres |
1.087 |
1.022 |
8.6 |
29.16 |
12 °L
|
217 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.238 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 136.9 g |
Creation
Date: 4/10/2022 7:06 PM |
Notes: |
|
Paulner Pilz Clone
|
German Pilsner (Pils)
|
21 Litres |
1.044 |
1.007 |
4.85 |
35.59 |
4.97 °L
|
217 |
0 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2022 8:27 PM |
Notes: Volumes adjusted to suit 19L keg with 2L losses (could prob go with 1L but didn't want to risk it.
2L yeast starter (or skip). Mash and boil in 15l pot.
Will use around 2/3 distilled water for mash. Target more Munich water profile and check my hop to malt balance (go for even).
Spalt (0 min) and magnum (bittering) substituted for Tettnang based on availability. |
|
Chilliy Beer
|
Blonde Ale
|
5 Gallons |
1.067 |
1.013 |
7.14 |
8.06 |
5.33 °L
|
217 |
0 |
|
Author:
|
|
Worts & All
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
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: 6/16/2018 7:10 PM |
Notes: Add chilies at the very end of the boil |
|
Spare Parts III
|
Blonde Ale
|
9 Gallons |
1.046 |
1.013 |
4.3 |
45.94 |
6.26 °L
|
217 |
0 |
|
Author:
|
|
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2020 3:33 PM |
Notes: Plan to split the batch between 2 fermenters. |
|
Red Ale One
|
Irish Red Ale
|
21 Litres |
1.051 |
1.013 |
5.01 |
13.14 |
6.6 °L
|
217 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2020 5:29 PM |
Notes: |
|
Spicey Porter?
|
Brown Porter
|
5.5 Gallons |
1.058 |
1.014 |
5.7 |
27.61 |
21.25 °L
|
217 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2019 3:12 PM |
Notes: |
|
AHS Summer Wheat Adapted
|
Weissbier
|
5.25 Gallons |
1.048 |
1.012 |
4.75 |
13.41 |
3.86 °L
|
217 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2019 1:48 PM |
Notes: 5/25: OG@1.051 with 4.67 gal
WLP380 (mfr:4/16/2019) pitched with vitality starter (not full, some loss upon starter prep)
5/26: Krausen formed, banana bubble gum aroma from airlock
5/30: Krausen remains with slurry yeast, SG@1.016, nice aromas and flavor, likely kegging tomorrow, but sugar/DME addition will depend on SG taken in the morning
5/31: added 10oz of DME for carb, vented a few times over next days
6/4: tapped off trub, SG@1.015, taste is good, a touch sweet, hoping to see drop another 2pts or so before transfer to smaller kegs
6/6: SG@1.014 |
|
Awesome Recipe
|
American Light Lager
|
5.5 Gallons |
1.044 |
1.011 |
4.34 |
18.96 |
7.77 °L
|
217 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2019 9:36 PM |
Notes: |
|
Mysterious Nut Brown PIls
|
Classic American Pilsner
|
5 Gallons |
1.047 |
1.009 |
5.09 |
120.96 |
3.45 °L
|
217 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.158 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2018 2:09 PM |
Notes: 1. Steep grain in 1.5 gallons of water by heating slowly to 155, then shut off the heat steep for 30 minutes.
2. Remove grain from wort.
3. Add the fermentables along with 1/2 the Fuggles & 1/2 the golden hops and continue boil for another 30 minutes.
4. Add Irish Moss continue Rolling boil for 15minutes.
5. Add 1/2 the Fuggles & 1/2 the golden hops and continue boil for another 15 minutes.
6. Add Irish Moss and continue boil for another 15 minutes.
7. Cool the wort down as quickly as possible (I placed the pan (with lid on) in the sink, filled around the pan with ice and cold tap water. Being careful not to allow the ice or water to touch the lid, don't want to contaminate it now).
8. Pitch the yeast in 1/2 cup water & a couple tablespoons of corn sugar just to make sure its going to work. (I used Karo Syrup, didn't' t have dry corn sugar handy)
9. Pour wort into fermenter, use a strainer if you have one to catch the hops.
10. Fill with water (total wort plus water = 5 gallons)
11. Now is the time to get a sample to measure.
12. Pitch the yeast into the fermentor and stir vigorously for a minute or so to infuse with oxygen.
*Step 4 was a mistake. Shouldn't have done it. |
|
Awesome Recipe
|
American Light Lager
|
35 Litres |
1.034 |
1.003 |
4.07 |
0 |
14.2 °L
|
217 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 10/16/2018 6:03 PM |
Notes: |
|
DIPA BCN 2
|
American IPA
|
14 Litres |
1.063 |
1.012 |
6.62 |
74.85 |
13.22 °L
|
217 |
1 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2018 9:22 AM |
Notes: |
|
Red Lights
|
Irish Red Ale
|
5 Gallons |
1.047 |
1.011 |
4.74 |
37.11 |
14.44 °L
|
217 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
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: 8/22/2018 9:23 PM |
Notes: |
|
|
|