Dano's American Amber Ale (Revision #3)
|
American Amber Ale
|
25 Litres |
1.05 |
1.013 |
4.82 |
31.69 |
12.74 °L
|
1.4K |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Keg |
Priming Amount: 12 psi @ 4 oC |
Creation
Date: 10/4/2015 4:26 AM |
Notes: Wort is immersion chilled immediately at flame out to 70 degrees, then a 15min whirlpool and then plate chilled to the fermenter.
Pitched From: Starter
Primary Temperature: 18 degrees C until 1.020 gravity and then 22 degree diacetyl rest. Leave the beer on the yeast for minimum 3 days once FG is reached then chill to 1 deg for clarification. |
|
With Arms Wide Open
|
Saison
|
21 Litres |
1.056 |
1.012 |
5.82 |
35.48 |
7.67 °L
|
1.4K |
2 |
|
|
Boil
Size: 30 Litres |
Boil Time: 80 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 2/16/2019 8:44 AM |
Notes: firstofall flaked oats and flaked rice are infused at 58°
rest of milling is added at 68°
mashing during 70 minutes for maximum sugars
OG : 1060
French Season Yeast is added at 27° after a copper plate watercooling an a big whirlpool aeration. Copper plate is amazing, can lower 24L from 90° to 27° in 20'
Bottled :13/04/2019
Degust listening With arms wide open by Creed |
|
The Deep State Mint Common
|
Kentucky Common
|
5 Gallons |
1.053 |
1.012 |
5.28 |
27.72 |
19.77 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: Keg |
Priming Amount: 12 psi |
Creation
Date: 4/2/2018 9:08 PM |
Notes: https://www.bjcp.org/docs/NHC2014-kycommon-handout.pdf
Making for EXPERIMENT SPRING 2018
8/5 first attempt used this hop series; 1. Centennial 0.5 oz, mosaic 1 oz. @10 min remain, mosaic 1 oz. whirlpool 30 min, mosaic 1.5 oz dry hop right after Krausen falls 7 days. Real IBU closer to 60. Attempting to get heavier citrus aroma through dry hop, first attempt. |
|
Dry Irish Coffee Stout
|
Dry Stout
|
5.5 Gallons |
1.046 |
1.012 |
4.46 |
40.84 |
33.11 °L
|
1.4K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2017 3:25 PM |
Notes: Add in the Roasted Barley and Chocolate later in the mash to prevent the mash pH going to low. Grind it a bit finer (espresso grind fine) and then mix it in at the 90 minute mark when starting the mash out.
Pull 9 shots of espresso and dump it into the wort in the fermenter before pitching the yeast.
Don't rack onto coffee beans or grind, this might pull too much acidity from the bean over time creating an astringent coffee taste. |
|
Man Hug Oatmeal Imperial Stout
|
Oatmeal Stout
|
20 Litres |
1.119 |
1.042 |
10.12 |
80.67 |
50 °L
|
1.4K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2017 1:23 PM |
Notes: |
|
Cab Red
|
Flanders Red Ale
|
11 Gallons |
1.062 |
1.009 |
6.9 |
11.52 |
22.34 °L
|
1.4K |
0 |
|
Author:
|
|
Phillip Davis
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 9/4/2016 12:45 AM |
Notes: |
|
Martel House Ale V1.7
|
American Pale Ale
|
6 Gallons |
1.048 |
1.008 |
5.16 |
38.13 |
7.45 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 9:31 PM |
Notes: |
|
Milk O'Stout
|
Sweet Stout
|
30 Litres |
1.059 |
1.021 |
5.05 |
22.62 |
50 °L
|
1.4K |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 6.7 |
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: 3/24/2016 10:23 AM |
Notes: |
|
Awesome Recipe
|
Sweet Mead
|
5.5 Gallons |
1.159 |
1.04 |
15.64 |
0 |
5.82 °L
|
1.4K |
1 |
|
Author:
|
|
Bfonta001
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
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: 10/20/2015 6:58 PM |
Notes: |
|
Bluebird Bitter
|
Extra Special/Strong Bitter (ESB)
|
29 Litres |
1.048 |
1.01 |
4.99 |
34.44 |
6.64 °L
|
1.4K |
2 |
|
Author:
|
|
Postiz
|
|
Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 8:09 AM |
Notes: |
|
Palmer's Elevenses
|
Northern English Brown
|
5.5 Gallons |
1.045 |
1.01 |
4.53 |
24.38 |
18.92 °L
|
1.4K |
1 |
|
Author:
|
|
peterj
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 12/9/2013 8:40 PM |
Notes: John Palmer recommends toasting the oats before mashing - spread the oats into a thin layer on a baking sheet, then place in a 300-350°F oven for 5-15 minutes, or until they smell like cookies. Avoid burning the oats at all costs |
|
Irish Setter Red Ale
|
Irish Red Ale
|
5 Gallons |
1.057 |
1.015 |
5.53 |
24.64 |
14.35 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 8:44 PM |
Notes: |
|
B&W's Milk Stout (Milkin The Cow Blindfolded) MkII
|
Sweet Stout
|
62 Litres |
1.059 |
1.023 |
4.7 |
23.47 |
39.03 °L
|
1.4K |
0 |
|
|
Boil
Size: 68 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 5:27 PM |
Notes: re-brew of last year's Milk Stout which received 79/100 at last year's Craft Beer awards and 'best milk stout' of the day. |
|
SchuBrew Brown IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.06 |
76.06 |
21.45 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 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: 5/3/2015 7:55 PM |
Notes: |
|
Evie
|
American IPA
|
1 Gallons |
1.041 |
1.01 |
4.1 |
79.04 |
6.76 °L
|
1.4K |
2 |
|
|
Boil
Size: 1.875 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 45 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 5:54 AM |
Notes: |
|
Deez Nut Brown II
|
No Profile Selected |
11 Gallons |
1.06 |
1.02 |
5.24 |
26.67 |
21.34 °L
|
1.4K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
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: 3/2/2015 11:57 PM |
Notes:
mash 154 for 60 min, 170 mashout 10 minutes
ORIGIOANL RECIPIE ALL 0.25LBS FOR SPECIALTY MALTS @ northern brewer https://www.northernbrewer.com/documentation/allgrain/AG-NutBrown.pdf
1056 IS OK FOR YEAST
340L chocolate was used 11-4 and English ale yeast
And brown malt not carabrown unknown brand.
12/13 used English 60L crystal Muttons? |
|
Vienna
|
Vienna Lager
|
11 Gallons |
1.051 |
1.012 |
5.15 |
18.33 |
8.74 °L
|
1.4K |
0 |
|
Author:
|
|
testingapril
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 12:49 PM |
Notes: |
|
NZ Red
|
American Amber Ale
|
5.5 Gallons |
1.07 |
1.014 |
7.34 |
74.21 |
12.06 °L
|
1.4K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 1/18/2015 6:27 PM |
Notes: |
|
Totty Wit
|
Witbier
|
6.6 Gallons |
1.06 |
1.014 |
6.02 |
12.73 |
3.65 °L
|
1.4K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Brown Sugar |
Priming Amount: 1 OZ |
Creation
Date: 12/22/2014 1:37 AM |
Notes: Primary fermentation 14 days.
Carbonation 2 weeks. |
|
Doug's Office IPA ( 12-22-13 )
|
American IPA
|
5 Gallons |
1.053 |
1.015 |
5 |
61.51 |
8.19 °L
|
1.4K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
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: 2/9/2014 4:40 PM |
Notes: 12-23-13 Vigourous Fermentation @ 64F
left in primary till 1-6-14
Racked to keg on 1-10-14 and chilled to 40F to clarify
SG: 1.050
FG: 1.010 ABV 5.2%
2-3-14 Delivered to Doug's Office |
|
|
|