|
Kitchen Sinkie
|
Russian Imperial Stout
|
5.4 Litres |
1.087 |
1.023 |
8.32 |
55.5 |
40 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2013 3:55 PM |
| Notes: Ever-changing every-grain-I-have recipe. |
|
|
Knockout Stout
|
Tropical Stout
|
6.5 Gallons |
1.112 |
1.028 |
11.06 |
58.96 |
50 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 5.44 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2021 3:25 AM |
| Notes: Add 10g of Calcium Carbonate to boil water |
|
|
Black IPA
|
Specialty IPA: Black IPA
|
3 Gallons |
1.096 |
1.02 |
9.95 |
217.23 |
50 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2018 10:31 PM |
| Notes: |
|
|
Rye On Rye Clone
|
English Barleywine
|
5.25 Gallons |
1.108 |
1.028 |
11.88 |
37.55 |
21.66 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.15 Gallons |
Boil Time: 70 |
Boil Gravity: 1.067 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 61 ° F |
Priming Method: forced |
Priming Amount: N/A |
Creation
Date: 7/23/2018 10:16 PM |
| Notes: |
|
|
Fredrik & Fredrik's East Of The Route Winter Ale
|
Belgian Dark Strong Ale
|
21 Litres |
1.079 |
1.016 |
8.22 |
27.58 |
26.17 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/10/2018 5:53 PM |
| Notes: Spice with bitter orange and coriander seed. |
|
|
Imperiaalin Vatsaisku
|
Imperial Stout
|
20 Litres |
1.098 |
1.029 |
10.11 |
69 |
50 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 2:40 PM |
| Notes: |
|
|
Zoop's Big Breakfast Stout
|
American Stout
|
3.5 Gallons |
1.107 |
1.023 |
10.96 |
60.78 |
50 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 2:49 AM |
| Notes: |
|
|
LAGER HOPSTAND 19 ->11BLG
|
Czech Pale Lager
|
1270 Litres |
19.239 |
4.63 |
8.06 |
37.21 |
4.17 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1270 Litres |
Boil Time: 120 |
Boil Gravity: 19.2 |
Efficiency: 75 |
Mash Thickness: 30 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2016 6:34 PM |
Notes: po wybiciu mamy 1300l brzeczki 19blg ktora dolewamy do 1000l wody zmrożonej w tabku.
Mozna dolać na raty tak aby zadać drozdze wczesniej. a resztę po starcie i jednoczesnym chłodzeniu.
Po rozcienczeniu ibu wyjdzie jakies 22-23ibu |
|
|
Grand Cru
|
Witbier
|
5 Gallons |
1.082 |
1.02 |
8.17 |
18.95 |
7.36 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2016 4:12 AM |
| Notes: |
|
|
Ayinger Oktober Fest-Märzen Klōn
|
Märzen
|
6 Gallons |
1.052 |
1.008 |
5.73 |
24.34 |
7.56 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
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: 9.42 psi |
Creation
Date: 9/5/2024 3:24 PM |
| Notes: |
|
|
BL20 - Maris Otter + Styrian Golding Smash
|
British Golden Ale
|
5 Gallons |
1.039 |
1.009 |
3.93 |
22.79 |
4.65 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 73 |
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: 1/27/2018 2:58 AM |
| Notes: |
|
|
Bakke Brygg Mild Jul 25 L
|
British Brown Ale
|
25 Litres |
1.044 |
1.012 |
4.19 |
24.11 |
19.24 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 79 |
Mash Thickness: 4.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 11/17/2017 11:37 AM |
Notes: Bakke Brygg Mild Jul er en maltfokusert, men drikkbar ale i landskapet mellom en engelsk mild ale og en engelsk brown ale. Ølet har en relativt lett kropp og et maltpreg med hint av nøtter, toffee, tørket frukt og lysrøstet kaffe, balansert av et mildt, jordlig humlepreg.
Dette ølet kan være drikkeklart på et par uker om du tapper på fat, eller 3-4 uker om du tapper på flasker, og er dermed et godt alternativ for deg som er litt sent i gang med juleølbryggingen. Ølet fungerer også godt som en avveksling fra de kraftigere og tyngre juleølene. Brygg denne som en del av førjuls-sysselen!
Pitch gjær på 18 grader. Gjæring på 19 grader til stormgjæring roer seg ned (tar typisk 2-4 dager), deretter 21 grader i 5-10 dager. Vi anbefaler minimum 10 dager total tid på gjæringskaret, men eksperimenter deg gjerne noe mer nedover hvis du føler du har god kontroll på gjæringsprosessen!
Gjæralternativer: Safale S-04, WLP002, WLP005, WLP007
Vi anbefaler å bruke gjærnæring og klarningsmiddel. Disse doserer du etter anvisning på forpakningen. |
|
|
Dry Oatmeal Stout
|
Irish Stout
|
5.5 Gallons |
1.062 |
1.016 |
5.93 |
40.73 |
42.18 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2017 5:25 AM |
| Notes: |
|
|
Saison Brewday
|
Saison
|
44 Litres |
1.051 |
1.009 |
5.49 |
22.57 |
5.09 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2017 8:17 PM |
Notes: 8g de bicarbonato de sodio
6g carbonato de calcio
3g de sulfato de magnezio |
|
|
Amarello Pale Ale
|
American Pale Ale
|
12 Gallons |
1.048 |
1.009 |
5.19 |
44.14 |
7.98 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2016 12:54 AM |
| Notes: whirlpool as long as you want, I whirlpool while chilling until the temp reaches 70, after kegged I use gelatin to clear, this beer is a great pale ale |
|
|
Devin's Porter
|
Robust Porter
|
1 Gallons |
1.063 |
1.018 |
5.95 |
33.31 |
27.74 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2016 1:21 AM |
Notes: Either gather 1.75 gallons of water, run it through the brita, or buy it. Tap water should be ok, but if you use tap, let it sit out over night so that it off-gasses the chlorine.
Also have on hand:
-1 cup cold water
-1 cup Hot water (boil before heating the strike water - the mash water)
-2 big bags of ice.
-Starsan or Iodophor sanitiser, properly diluted as per instructions.
Add some sanitizer to a small bucket as well as your fermentation vessel/jug.
Take your smack pack of yeast out of the fridge and, following the instructions, smack it good and hard. Put it aside to do it's thing while you brew.
Mash water needed: .75 gallons
Sparge/wash water needed: 1.5 gallons
Bring the .75 gallons up to 165 degrees.
Mash in (add the grains) and mix REALLY well.
Check temp and adjust with hot or cold water as required. A half a cup of either will be good to raise the temp a couple degrees, so add at like .5 cup at a time, mix, and check temp. You really just want to be within +/- 2 degrees of the prescribed temp, don't worry.
Let that sit for 1 hour. Check temps every so often and turn the burner on as required to keep the mash at temp. Be sure to stir when heating to make sure you don't char any of the grains.
While it is mashing, at around the 40 minute mark, start to heat up the additional 1 gallons of "sparge" water to like 190 or so.
Place your strainer on the other pot and slowly pour the mash into it to collect the grains. Do this twice or three times, pouring the wort over the grains. Here you are trying to limit the amount of grain material that is in the wort. You want it to be relatively free of "stuff".
Don't forget to grab a couple ounces, add some whiskey, and have yourself a hot scotchy!
Alternatively, you could research "BIAB" or Boil in a Bag. This will help tremendously with controlling your grains. Seriously, check it out.
Slowwwwly pour your sparge water over the grains in the strainer to collect your final volume. You should collect about 1.5 gallons of wort.
Boil that biatch. Don't use a lid. BE CAREFUL of boil over, at least at first, make sure you watch it for the rising bubbles. When you see it, just take the pot off that burner and stir a bit. Reduce the heat slightly, then put the pot back on the burner. Once you get a nice steady boil without rising bubbles, you are good to go and you can start your 60 minute timer.
Add the hops as indicated.
Bear in mind: 30 minutes indicates 30 minutes REMAINING in the boil. Same goes for 5 minutes or zero minutes. This one's easy because it's all at either 30 or 0. I just want to be clear that 0 means at the end, as you are turning off the burner, add the hops and give them a stir.
After the boil, fill the sink with cold water, place the pot in the cold water, and add the ice. Try not to get any of the ice or water in the wort as it cools.
EVERYTHING FROM THIS POINT ON MUST BE SANITIZED.
Using your sanitized thermometer, check the temperature of the wort until it drops to around 70 F.
Add the wort to the sanitized jug, top up with cold bottled water if required, and shake like the devil himself. Careful not to spill, and be sure that your hand is sanitized. Don't exceed the 1 gallon mark.
Cut the top off of the yeast pack, pitch the yeast, and add the stopper and properly prepared blow off tube.
Place in a cool area for your two week fermentation then bottle as usual. I would suggest adding 1.5 tablespoons of granulated sugar to like half a cup of water, bring to a boil for like 5 minutes to make sure it's fully mixed. Let it cool for a bit, then add to the sanitized pot you'll be using for bottling as you are racking your beer from the fermenter into the pot.
Bottle as usual.
Notes:
If you need to substitute the yeast. You can use Safale S-04. But try to get the Scottish Ale Yeast, it gives a great malt character to the beer.
If you need to, you can substitute the grains for similar ones. The brew shops should be able to help you with proper substitutions.
When you drink a beer, try to wash the bottle right after. Better yet, pour the beer into a nice glass, and wash the bottle immediately. This will make storage easier and will help ensure no nasty things grow and potentially ruin your beer in the bottles.
Have fun and remember the homebrew slogan:
RDWHAHB
Relax, Don't worry, Have a Home Brew.
|
|
|
5 G AG Dunkel
|
Munich Dunkel
|
5.5 Gallons |
1.053 |
1.017 |
4.84 |
21.38 |
17.51 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 1/17/2015 7:30 PM |
| Notes: |
|
|
Bubble Tea Ale
|
Special/Best/Premium Bitter
|
5.81 Litres |
1.048 |
1.012 |
4.69 |
26.43 |
12.44 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.49999 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 6/12/2012 8:52 AM |
| Notes: |
|
|
HefeWeizen
|
Weizen/Weissbier
|
5 Gallons |
1.048 |
1.012 |
4.67 |
22.76 |
0 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 10/27/2011 9:16 PM |
| Notes: |
|
|
Hell Camino
|
Munich Helles
|
5.25 Gallons |
1.05 |
1.012 |
5 |
15.55 |
4.77 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2014 7:37 PM |
| Notes: |
|
|
|
|