|
Summit - Chinnok IPA
|
American IPA
|
33 Litres |
1.065 |
1.012 |
7.03 |
78.3 |
6.06 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 78 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 8:09 PM |
| Notes: |
|
|
Jeff's Dub
|
Belgian Dubbel
|
6 Gallons |
1.066 |
1.015 |
6.66 |
21.56 |
15.56 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.59 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/22/2022 12:19 PM |
| Notes: |
|
|
Lamere's Saison
|
Saison
|
6 Gallons |
1.061 |
1.008 |
7 |
22.47 |
5.05 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 7/3/2021 12:54 PM |
| Notes: |
|
|
NB Dead Ringer IPA
|
English IPA
|
5 Gallons |
1.062 |
1.011 |
6.65 |
62.79 |
8.19 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.32 |
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: 4/5/2020 2:26 AM |
| Notes: |
|
|
Cascade Stout
|
American Stout
|
5.5 Gallons |
1.068 |
1.012 |
7.37 |
86.17 |
48.54 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 4.6 oz |
Creation
Date: 12/18/2019 2:09 AM |
| Notes: |
|
|
St. Bernardus ABT 12
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.093 |
1.017 |
9.97 |
26.93 |
42.89 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 6.5 |
Creation
Date: 12/21/2018 12:32 PM |
Notes: [From Candi Syrup, Inc. recipe]
90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion
for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 76F through 7 days. At 1.013 rack off primary yeast
to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.012 is reached. Dump yeast a second time, lower temp
to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Simplicity
Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for 12 months. |
|
|
Benedictus Ancient Gruit Ale
|
Spice, Herb, or Vegetable Beer
|
6 Gallons |
1.065 |
1.017 |
6.4 |
0 |
5.25 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 11/11/2018 3:27 AM |
Notes: Filter the beer through wheat straw post fermentation
Base Style is historical |
|
|
Smorgasbord - Hazy Pale Ale
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.063 |
1.019 |
5.87 |
65.32 |
6.4 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/21/2018 1:50 AM |
Notes: Brewing on Brewer's Edge Mash & Boil
1. Started with 4 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in
2. Mashed normally for 60 mins with a brief recirc using a pump at 30 mins.
PH - 5.2
3. Mashed out at 170 for 10 mins then sparged with room temp jugs of RO - ~3.75 gallons
4. Boiled and followed hop schedule and whirlpool.
5. Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted 1318 starter
6. Fermentation activity in a few hours. Dry hopped day 3 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day
7. Closed transferred to keg with loose dry hop 2 in it. Used a clear beer draught system. Let the beer sit at room temp for 24 hours.
8. Put on co2 at 2.3 lbs
|
|
|
SchuBrew Octoberfest Bier
|
Märzen
|
5.5 Gallons |
1.054 |
1.008 |
6.01 |
23.82 |
12.71 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 8/10/2016 7:11 PM |
| Notes: |
|
|
Way Of Saint James AAA
|
American Amber Ale
|
5.25 Gallons |
1.054 |
1.01 |
5.73 |
33.74 |
11.26 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.2 oz. |
Creation
Date: 2/24/2016 7:01 PM |
Notes: * American Amber(Red)Ale with a sharp bite of citrusy hops.
* American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Magnum hops adds a balanced bitterness, Sorachi Ace hops adds a uniquely lemony aroma, and homegrown Cascade hops add grapefruit flavor during the finish and again in a whirlpool. Yeast: White Labs WLP001(California Ale) Purepitch Lot #1021675 11/23/2015 QC cell count: 1.49 billion cells/ml slurry.
* Way of Saint James is the 3rd of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are an American Amber Ale. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to learn and improve this beer over the year.
* Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.
* Bitterness to starting gravity ratio (IBU [33.7] divided by OG [54]) = .62 [0.5 to 0.7 for a balanced amber].
* Actual Final Gravity (w/h calibrated precision hydrometer)
Batch #12A-4A
|
|
|
Kjeller 5 Robust Porter 25 L
|
Robust Porter
|
25 Litres |
1.058 |
1.014 |
5.73 |
29.4 |
32.99 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 5,5 sukker/l |
Creation
Date: 2/6/2016 1:32 PM |
| Notes: Kjøl ned vørter til 18 grader før pitching av gjær. |
|
|
Munich Helles 60
|
Munich Helles
|
5.5 Gallons |
1.05 |
1.008 |
5.48 |
18.89 |
4.23 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2015 7:47 PM |
Notes: 3rd Place, Gold medal 41pts
Iowa State fair 2016 |
|
|
Amber Ale 5.75%
|
American Amber Ale
|
5.5 Gallons |
1.051 |
1.007 |
5.74 |
25.54 |
15.47 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2015 3:29 PM |
Notes: 2018 - Taste@keg was good, hoppy. Maybe needs to be darker, more amber (shoot for 17)
4/5/19: based off Bells, but took out pale and victory malts, added honey malt, reduced the munich by 1#. Goal 17 SRM, 5.8% and 32 ibu. subbed fuggle for Willamette. |
|
|
Basenji ESB
|
Extra Special/Strong Bitter (ESB)
|
5.25 Gallons |
1.055 |
1.011 |
5.81 |
38.15 |
11.08 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 12/28/2014 3:31 PM |
| Notes: |
|
|
Elessar (Hazy IPA)
|
American IPA
|
6.5 Gallons |
1.067 |
1.018 |
6.81 |
23.85 |
4.35 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 78 |
Mash Thickness: 1.5 |
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: 12/18/2013 4:13 AM |
| Notes: Add lactic acid post boil to reach 4.7-5.0 pH (~8 mL). |
|
|
Lager One
|
Premium American Lager
|
5.5 Gallons |
1.052 |
1.014 |
4.94 |
24.72 |
4.56 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 65 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 51 ° F |
Priming Method: Keg force carb |
Priming Amount: 14psi at 1 deg C |
Creation
Date: 1/17/2013 4:50 PM |
Notes: Just got a kegging setup with a chest freezer and temperature controller. So, this will be my first lager and first keg. I plan to leave at 51 for 10 days, or until fermentation slows. Then, I will bring it to room temperature for 3-4 days. Finally, I will lager at 35 for 4 weeks.
When I think of lager, I think of extra light, crisp, session beer. So, that is what I am going for here. The recipe was invented estimating 65% efficiency, and I got 78%. I started milling my grain with a different mill, (not the giant one at S2A brewery, but their smaller one), and I also built a heatstick and carefully verified each temperature during sparging and step mash. The step mash will hopefully result in a stupidly high attenuation- I would like a FG in the 1.00x range.
This is also the first batch I have tried toasting my own grains, I toasted 8 oz of 2 row at 300 degrees for 30 minutes for approximately 20L. I put 4oz of that in the mash, along with 8 oz of Crystal 10L.
The second time I make this I am going to try simply using 8 oz of home toasted 20L and no storebought crystal 10L.
First time around, planned Wyeast Pilsen Lager, LHBS sent WLP Pilsner, so I pitched both. Second time, LHBS was out of those, so I am using 1pk Wyeast American Lager and 1pk WLP American Lager. Additionally, the 2nd time I am going to do a 2L starter (with 2pk yeast) to get to the needed ~400billion cells, and I am going to krausen after primary is almost done, by reserving ~2L of wort and pitching a 3rd packet of (Wyeast American Lager) into it after around a week. I may also add 1 lb of instant grits, if I can find any with no added ingredients. This would make the beer more to style.
|
|
|
Avery IPA - BIAB - 3 Gal
|
American IPA
|
3.25 Gallons |
1.051 |
1.012 |
5.09 |
41.93 |
10.05 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2016 6:02 PM |
| Notes: |
|
|
Sandía Blonde 100 Litros
|
Blonde Ale
|
100 Litres |
1.049 |
1.009 |
5.24 |
18.07 |
4.47 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2019 5:31 PM |
| Notes: |
|
|
Citra IPA
|
American IPA
|
16 Litres |
1.049 |
1.014 |
4.6 |
47.14 |
4.29 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 82 |
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: 1/8/2015 9:28 PM |
| Notes: |
|
|
Velvet L
|
Kölsch
|
5.5 Gallons |
1.043 |
1.012 |
4.08 |
13.66 |
3.14 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1.5 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: N/A |
Priming Method: Corn sugar |
Priming Amount: 5 oz |
Creation
Date: 2/25/2013 1:48 AM |
| Notes: |
|
|
|
|