|
30th Birthday Barleywine
|
American Barleywine
|
5.5 Gallons |
1.124 |
1.019 |
13.88 |
149.89 |
12.82 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.6 |
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: 8/1/2013 5:09 PM |
| Notes: |
|
|
Basic Braggot
|
Braggot
|
1 Gallons |
1.115 |
1.023 |
12.09 |
0 |
10.57 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 4/8/2022 11:51 PM |
| Notes: |
|
|
Lankuchadnezzar
|
Double IPA
|
20 Litres |
1.076 |
1.013 |
8.28 |
119.2 |
5.6 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 7/24/2017 9:35 AM |
| Notes: Dryhop twice. first 4 days when fermentation has slowed down (5-6 days). After 4 days of dryhop, move to new "fermentation-barrel" and dryhop for 4 more days. |
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Hendy's Imperial Stormtrooper Stout
|
Russian Imperial Stout
|
5 Gallons |
1.095 |
1.019 |
9.99 |
55.71 |
34.86 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2017 7:05 AM |
| Notes: |
|
|
Old Lobotomizer
|
American Barleywine
|
5 Gallons |
1.108 |
1.027 |
10.69 |
79.71 |
14.94 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 10/23/2015 4:58 AM |
| Notes: |
|
|
Streaking The Quad
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.127 |
1.032 |
12.48 |
20.48 |
21.46 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.206 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2015 4:38 AM |
| Notes: |
|
|
Esmeralda
|
Old Ale
|
8.75 Litres |
1.09 |
1.027 |
8.36 |
50.65 |
29.29 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 120 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2015 7:10 PM |
| Notes: |
|
|
California Common No Chill Small Batch
|
California Common Beer
|
2.2 Gallons |
1.052 |
1.009 |
5.71 |
39.93 |
10.26 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2015 8:30 PM |
Notes: Build up S-23 yeast for a full-size batch of lager.
No-chill overnight with full contents of kettle.
Try to transfer minimal trub into fermenter to keep a clean yeast cake for re-pitching.
Ferment in drink serving jar. |
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Belgian Pale Ale
|
Belgian Pale Ale
|
5 Gallons |
1.058 |
1.017 |
5.36 |
22.58 |
9.56 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 6:11 PM |
Notes: Added Whirlfloc tablet at 15 minutes.
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Phil-Up's Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.016 |
5.35 |
10.67 |
9.29 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.178 |
Efficiency: 75 |
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: 1/17/2015 9:37 PM |
| Notes: |
|
|
Fresh Squeezed (8)
|
American IPA
|
8 Gallons |
1.059 |
1.011 |
6.25 |
64.91 |
10.78 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 5/31/2016 3:58 PM |
Notes: This is a perfect clone, I got my hands on 12 bottle of Fresh Squeezed and had some of beer loving neighbors over for a blind tasting. Of eleven tasters only two thought there was even a subtle difference between them and those two tasters both thought the clone was the original. They both chose the clone as the slightly crisper/fresher tasting beer. If the photo uploads properly you will see how much this clone resembles the original, the clone is on the left.
Mash Munich and crystal malts at 155°F (68°C) for 40 minutes, or until Munich malt reaches conversion. Drain, rinse, and dissolve extract completely before proceeding with boil.
Let the knock out (Citra) hops steep for 10 minutes.
Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.
Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character. |
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Rose Petal Pils
|
Bohemian Pilsener
|
55 Litres |
1.058 |
1.016 |
5.54 |
30.84 |
4.1 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2016 1:18 AM |
| Notes: |
|
|
Nenna Session IPA Lemon
|
American IPA
|
18 Litres |
1.047 |
1.01 |
4.85 |
44.56 |
4.64 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 12/16/2016 5:00 PM |
Notes: Fermentation (Primary): 18-19c until attenuation
Fermentation (Secondary): 3 days with +1 ̊c per day until 21-22c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.5c |
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Doug's Green Beer
|
No Profile Selected |
5 Gallons |
1.056 |
1.014 |
5.6 |
20.4 |
1 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/6/2011 11:20 PM |
Notes: This is for my friend who wants to dye this beer green for St. Patricks day. No real style that we went for, just brewed our pants off :)
Partial-extract that went very well for our brewing session.
Came out darker than expected. When transfered to Secondary.
Dying green worked out well, anyone who has this beer will be surprised by the green color! 2 drops per bottle at bottling time. |
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Ghost Lager
|
American Light Lager
|
5 Gallons |
1.047 |
1.014 |
4.33 |
26.55 |
15.03 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2017 7:10 PM |
| Notes: |
|
|
Captain P Nasty's Pale Ale
|
American Pale Ale
|
21 Litres |
1.054 |
1.015 |
5.06 |
44.79 |
9.69 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.102 |
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: 8/8/2013 11:01 AM |
| Notes: |
|
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Märzen
|
Märzen
|
22 Litres |
1.056 |
1.012 |
5.87 |
22.81 |
7.19 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 11/7/2017 11:29 AM |
Notes: Fermentation:
5 days at 10 deg C
10 days at 12 deg C
Coldcrash and rack to keg
Fine with gelatin
Larger at 3 deg C for minimum 6 weeks.
Serve at 8 deg C |
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Bakke Brygg Hoppy Common 20 L
|
California Common
|
22.5 Litres |
1.05 |
1.012 |
5.08 |
36.83 |
8.58 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 sukker/l |
Creation
Date: 11/7/2017 1:23 PM |
Notes: En velhumlet versjon av en klassisk California Common, tørrhumlet med en solid dose Amarillo for å tilføre et friskt sitruspreg i balansen av karamell, treverk og urter som denne stilen typisk har.
Denne oppskriften er beregnet for å treffe disse volumene:
26,5 L vørter i kokekjelen etter endt mesking og skylling, før koking
22,5 L vørter i kokekjelen etter koking
20 L vørter i gjæringskaret etter overføring fra kokekjelen
Beregning av vannmengder vil være avhengig av bl.a. knusingsgrad på maltet, hvor lenge man lar det renne av før man stopper avsiling etter skylling, fordampingsgrad under koking, osv. Anslagsvis kan du til denne oppskriften meske med 16 l vann og skylle med 14,4 l vann på 77 grader. Evt. kan du justere forholdet mellom meske- og skyllevann så lenge den totale vannmengden er den samme.
Mesking på 66 grader i 60 min. Gjør gjerne en utmesk på 77 grader i 5 min hvis du har mulighet.
90 min kok.
Kjøl ned vørter til 15 grader før pitching av gjær. Gjæring på 16 grader til stormgjæring begynner å roe seg ned (typisk etter 3-5 dager). Øk deretter til 20 grader og hold til tapping (totalt 14 dager gjæring). Tørrhumling fra dag 6. En coldcrash - å sette ølet kaldt (gjerne 2-4 grader hvis man har mulighet) - kan gjerne gjøres et par dager før tapping for å mer effektivt få tørrhumlen til å bunnfelle.
Kan med fordel lagres kaldt et par uker etter karbonering før konsum. |
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Vanilla Chocolate Stout
|
Sweet Stout
|
4.7 Litres |
1.051 |
1.014 |
4.86 |
44.04 |
42.96 °L
|
1.5K |
3 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2018 10:30 PM |
Notes: add half vanilla bean not 5 ml of vanilla essence at day 11.
allow for priming sugar. dissolve into 300 ml of boiling water prior to bottling.
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Rob's Ripoff #3
|
American Pale Ale
|
5.5 Gallons |
1.059 |
1.014 |
5.92 |
38.1 |
11.46 °L
|
1.5K |
0 |
|
|
|
| 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: 0.35 |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/6/2013 3:17 PM |
| Notes: |
|
|
|
|