|
Devin's Porter
|
Robust Porter
|
1 Gallons |
1.063 |
1.018 |
5.95 |
33.31 |
27.74 °L
|
1.4K |
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.
|
|
|
Fruit Fusion IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.57 |
21.16 |
4.95 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.03 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2021 3:34 PM |
| Notes: |
|
|
Cit Ruby Cit
|
American IPA
|
20.8 Litres |
1.061 |
1.013 |
6.39 |
56.86 |
7.81 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 24.71 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 30 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 5/11/2018 10:27 PM |
| Notes: |
|
|
Oktoberfest
|
Oktoberfest/Märzen
|
23 Litres |
1.053 |
1.009 |
5.76 |
24.88 |
8.36 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2017 10:24 PM |
| Notes: |
|
|
Rye'lo And Oatis (RoB)
|
British Brown Ale
|
23 Litres |
1.061 |
1.014 |
6.2 |
48.57 |
16.84 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 50 |
Boil Gravity: 1.049 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2017 10:49 PM |
Notes: Substitutions
- Gladfield Rye Malt
- Gladfield Light Chocolate
- Gladfield Biscuit
14/4/17
- Strike Temp. 70C
- Dry pitched x2 packs of yeast, started quick and went hard
- Raised ferm temp to 20C after 6 days
25/4/17
- FG 1012 and cold crashed to 0.7C
20/5/17
- Pretty flat with poor head retention, lots of spice and biscuit flavours, smooth body, tasty and a great winter drink. |
|
|
Belgian Brown Version 2
|
Belgian Dark Strong Ale
|
18 Litres |
1.1 |
1.019 |
10.64 |
31.85 |
50 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2017 10:15 AM |
Notes: pitcha med 1 pkt wyeast 3787.
Skakas vilt för ordentlig syresättning, gärna upp till 5 min.
Primärjäsning 3 dagar 20 grader+ 7 dagar 27 grader
Sekundärjäsning 3 dagar 27 grader+7 dagar ca 16 grader.
Efter flaskning lagring minst 1 månad ca 10 grader i mörk rum. |
|
|
Kittea
|
Saison
|
5.5 Gallons |
1.056 |
1.013 |
5.6 |
26.73 |
7.31 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2013 6:57 PM |
Notes: Weyermann Floor Malted Bohemian Pilsner Malt
|
|
|
Fire In The Hole
|
American Amber Ale
|
11 Gallons |
1.07 |
1.018 |
6.9 |
32.15 |
14.83 °L
|
1.4K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: 11.2 oz |
Creation
Date: 6/13/2015 3:29 PM |
| Notes: |
|
|
Røvv Jul
|
American Amber Ale
|
25 Litres |
1.064 |
1.012 |
6.8 |
72.7 |
13.93 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 69 |
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: N/A |
Creation
Date: 3/23/2015 9:15 PM |
| Notes: |
|
|
Bakke Brygg KaffePorter 20 L
|
Robust Porter
|
20 Litres |
1.073 |
1.018 |
7.23 |
43.86 |
40 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 sukker/l |
Creation
Date: 2/21/2015 11:37 AM |
Notes: Kjøl ned vørter til 17 grader før pitching av gjær.
Gjæring på 18 grader i 4 dager, 20 grader i 10 dager. |
|
|
American IPA WCE2015
|
American IPA
|
5.75 Gallons |
1.064 |
1.012 |
6.77 |
74.42 |
6.96 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2015 5:06 AM |
| Notes: Brewed 1/24/15. Strike water was about 170 and it cooled to about 153F. I recirculated about 2 gallons and it dropped down to 150F. PH was 5.4 which is right about where it was predicted. In kettle efficiency was 80% which is a bit lower than I expected but probably will be fine. Decided to do a hop stand (0min addition and cooled it quickly) at 180F but it dropped to 170F over the 15min. My efficiency was a bit less than I expected which might have been due to a quicker sparge. I also used more sparge water so possibly that diluted it more. Not sure why it happened this time. Pitching temp leveled out at 68F. 1/25 morning time it was fermenting at sitting at about 64F. Evening time it had risen to 67F so I cooled it a bit. 1/26/15 morning time it had drifted up to 67F so I cooled it a bit. 1/27 was 64F in the morning and it had drifted to about 67F by evening. 1/28 in the evening I took it out of the bath and it was sitting at 68F when I removed it. 2/7 dry hopped and took a gravity reading. 2/12 biofined with 2Tbls. Kegged 2/15 which means I dry hopped for 8 days vs 7. 2/28 I decided to further dry hop the brew in the keg. Also wanted to kick the carbonation up a bit more. |
|
|
Irish Red
|
Irish Red Ale
|
4.5 Gallons |
1.061 |
1.017 |
5.76 |
35.91 |
17.7 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 4 oz |
Creation
Date: 4/8/2014 3:29 AM |
| Notes: Use 2 vials or make a starter |
|
|
River Edge Red
|
Irish Red Ale
|
5.5 Gallons |
1.063 |
1.017 |
6.06 |
25.55 |
17.59 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2013 3:39 AM |
| Notes: Instead of Carabohemia we used CaraRed (Couldn't find here so picked one closest to color) OG was 1.040 |
|
|
American Brown Ale 5L
|
American Brown Ale
|
5 Litres |
1.049 |
1.012 |
4.86 |
35.01 |
25.47 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 1/29/2016 12:41 PM |
| Notes: Fermento BYO4 - Resultado muito bom. sem cheiro de fermento. |
|
|
Hoppy Lawn Mowing
|
Specialty IPA: White IPA
|
5 Gallons |
1.023 |
1.004 |
2.54 |
131.48 |
2.66 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.016 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2016 7:10 PM |
| Notes: |
|
|
Dr Strange
|
Best Bitter
|
5.5 Gallons |
1.04 |
1.011 |
3.82 |
40.12 |
9.1 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 68 |
Mash Thickness: 1.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2016 7:20 PM |
Notes: Derived from Strangeways Bitter - Cask Boddington's recipe from its heyday. Uses the Young's yeast
If using RO water should add 2-3 tsp of gypsum and 1 tsp cal chloride
Changes:
London Ale III for Youngs 1768
Biscuit for carapils
Incr Crystal 30 by 2oz
Canadian 2-row for MO. Incr by 0.10 lb
Reduce NB hops to 0.75 oz from 0.85. Upped whirlpool hops by 1 oz |
|
|
Galaxy Smash Bitter
|
Standard/Ordinary Bitter
|
11.5 Litres |
1.039 |
1.01 |
3.8 |
34.53 |
4.35 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 80 |
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: 1/17/2015 9:38 PM |
| Notes: |
|
|
Blond Nelson Ale
|
Blonde Ale
|
25 Litres |
1.05 |
1.014 |
4.8 |
23.73 |
4.99 °L
|
1.4K |
0 |
|
|
Author:
|
|
LaOnda70
|
|
| Boil
Size: 14 Litres |
Boil Time: 30 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Dextrose |
Priming Amount: 130 |
Creation
Date: 5/8/2014 7:43 PM |
| Notes: |
|
|
Historic London Brown Ale
|
London Brown Ale
|
3 Gallons |
1.048 |
1.017 |
4.06 |
24.92 |
30.32 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4.58 Gallons |
Boil Time: 75 |
Boil Gravity: 1.027 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 3/31/2019 6:45 PM |
| Notes: |
|
|
Orkney, Dark Island
|
Standard/Ordinary Bitter
|
23 Litres |
1.041 |
1.01 |
4.13 |
35.94 |
12.87 °L
|
1.4K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 5/31/2020 10:08 AM |
| Notes: |
|
|
|
|