Mead II
|
Semi-Sweet Mead
|
3.5 Gallons |
1.096 |
1.001 |
12.44 |
0 |
4.23 °L
|
1.3K |
1 |
|
|
Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.336 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 2:56 AM |
Notes: made 2nd mead 1/26/17
transferred on 3/16/17
gravity still much higher than anticipated at 1.05 added more nutrient... fermentation continues slowly
8/15/17
added 3lb of sour apples harvested from local disc golf course and 2 oz hungarian oak cubes |
|
Pineapple Mango Seltzer
|
Experimental Beer
|
5 Gallons |
1.034 |
1 |
4.41 |
0 |
0.8 °L
|
1.3K |
1 |
|
|
Boil
Size: 3.67 Gallons |
Boil Time: 5 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5oz |
Creation
Date: 1/13/2021 3:13 AM |
Notes: |
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Buschweiser
|
American Light Lager
|
5.5 Gallons |
1.04 |
1.008 |
4.19 |
0 |
1.98 °L
|
1.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/19/2020 3:53 AM |
Notes: |
|
Balter XPA Clone
|
American Light Lager
|
23 Litres |
1.049 |
1.016 |
4.43 |
20.76 |
4.23 °L
|
1.3K |
5 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 35 |
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: 5/26/2019 11:19 AM |
Notes: |
|
Haze Craze IPA (MoreBeer)
|
American IPA
|
5 Gallons |
1.075 |
1.02 |
7.19 |
74.25 |
5.42 °L
|
1.2K |
3 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.125 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2018 1:39 AM |
Notes: |
|
Summer Cider
|
Common Cider
|
5 Gallons |
1.066 |
1.013 |
6.85 |
0 |
11.82 °L
|
1.3K |
3 |
|
|
Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.109 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Keg Carbonation |
Priming Amount: 10 psi @ 38°F |
Creation
Date: 6/12/2018 2:32 AM |
Notes: 1. ACQUIRE JUICE
Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine.
2. TEST AND ADDITIONS
If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon.
Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way.
Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process.
--OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects.
3. ADD YEAST
--“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider.
4. FERMENTATION
--Allow the cider to ferment to dryness.
--If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid.
--When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation.
5. CONDITIONING / SECONDARY FERMENTATION
--Rack the cider into a sanitized carboy or similar vessel that will accommodate the volume with no or minimal head space. At this point, the process is largely dependent upon taste. As the cider ages, the flavors will mellow and come into condition, the yeast and other sediment will slowly settle out, and everything will generally improve.
Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor.
If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In first batch, PH measured 3.9 and Calcium Carbonate was utilized.
If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized.
6. FINING
--If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer.
Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.
To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment.
7. STOP FERMENTATION
If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate.
8. KEG CARBONATION & BACK SWEETENING
Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey.
Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.
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Red Rocket Class Project
|
Irish Red Ale
|
10 Gallons |
1.055 |
1.012 |
5.72 |
22.39 |
22.12 °L
|
1.4K |
1 |
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 18.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2018 4:05 PM |
Notes: First class Brewing Project done with Extract recipe created by students on February 17,2018 as part of the Into to Brewing class, in the Brewing Sciences program at Trociare College in Williamsville,NY under direction of Dr. Brian Barrow PhD.
The class developed a recipe on the spot with what a set DME base, and a table full of other steepable specialty grains and hops. After they picked a style directions the class worked together on deciding what grains would give them the desired adjunct characters they were looking for and determined how much to use in a matter of minutes also pairing the hops that would best accent the beer in bittering and aroma. Dr. Barrows then informed them that they were going to split that beer in the end into 2 batches and pitch a different WhiteLabs Yeast in each (WLP001 &WLP530), along with the late addition of Belgian Candy syrup D-180 to the fermentor containing the WLP530 Abbey Yeast. To show how two beers with the same base can be affected with simple additions and simply changing the yeast. This is the first of hopefully many beers this class does together at Trocaire College in the Brewing Sciences Department. |
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Three By Five Kolsch
|
Kölsch
|
5 Gallons |
1.06 |
1.015 |
5.94 |
24.38 |
4.31 °L
|
1.3K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2018 7:22 PM |
Notes: |
|
Hoppy Blood Orange Wheat
|
Specialty IPA: White IPA
|
5 Gallons |
1.055 |
1.012 |
5.7 |
67.38 |
5.67 °L
|
1.3K |
0 |
|
|
Boil
Size: 2.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.101 |
Efficiency: 10 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4oz |
Creation
Date: 3/30/2017 10:47 PM |
Notes: Juiced a blood orange and used zest in a 4 oz cup of vodka for a week. Added to secondary
Hit 1.055 OG
had boil over at 8 mins, added .6 oz lemon drop at 5min
Notes:
Not much "orange" flavor. Very very smooth bitterness |
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CitrAPA
|
American Pale Ale
|
5 Gallons |
1.06 |
1.014 |
6.04 |
29.24 |
5.53 °L
|
1.3K |
4 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 10 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/12/2017 7:20 PM |
Notes: Transferred to secondary after 12 days in primary |
|
Coopers Irish Extra Stout
|
Foreign Extra Stout
|
21 Litres |
1.054 |
1.015 |
5.03 |
0 |
18.17 °L
|
1.4K |
0 |
|
|
Boil
Size: 25 Litres |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2014 12:04 PM |
Notes: Coopers Irish Stout |
|
Grand Moff Tarkin French Saison
|
Saison
|
5 Gallons |
1.068 |
1.016 |
6.87 |
29.88 |
3.24 °L
|
1.4K |
2 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2016 4:00 AM |
Notes: |
|
Fresh Squeezed (8)
|
American IPA
|
8 Gallons |
1.059 |
1.011 |
6.25 |
64.91 |
10.78 °L
|
1.3K |
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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Belgian Double IPA
|
Specialty IPA: Rye IPA
|
4.65 Gallons |
1.071 |
1.017 |
7.08 |
54.47 |
6.82 °L
|
1.3K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.068 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2016 5:52 PM |
Notes: |
|
Flodden Brown Ale V.4
|
American Brown Ale
|
5.5 Gallons |
1.05 |
1.011 |
5.02 |
38.69 |
15.86 °L
|
1.3K |
0 |
|
|
Boil
Size: 6 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2016 11:32 AM |
Notes: |
|
Amber Steam Ale
|
American Amber Ale
|
5.2 Gallons |
1.061 |
1.015 |
5.98 |
37 |
16.05 °L
|
1.2K |
0 |
|
Author:
|
|
codger
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2015 7:38 PM |
Notes: I used a # each of the steeping grains and got an O.G. of 1.061. I sparged them twice in a large stainless bowl with the water they were steeped in. |
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Wildland Firefighters Smoky Lager
|
Other Smoked Beer
|
5 Gallons |
1.049 |
1.008 |
5.32 |
23.55 |
12.46 °L
|
1.4K |
0 |
|
Author:
|
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TravelDog
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 5 oz |
Creation
Date: 7/1/2015 3:37 PM |
Notes: Trying for a smoked lager. After fermentation will lager for a month in fridge at 41 degrees. |
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Three Floyds Gumbalhead Clone
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.05 |
1.01 |
5.35 |
35.03 |
4.06 °L
|
1.3K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Keg |
Priming Amount: 11 psi @ 40 F |
Creation
Date: 6/9/2015 2:36 AM |
Notes: This recipe is a clone of the Three Floyds Gumbalhead American pale wheat ale.
Adjusted hop schedule to:
0.5 oz 60 minutes
0.5 oz 30 minutes
0.5 oz 15 minutes
0.5 oz 0 minutes
1.0 oz dry hop
Set boil size to 3 gallons. For a 3 gallon boil, use 2 lb LME wheat for boil, in addition to steeping grains, to achieve 35 IBU for Gumbalhead. Add remaining LME after boil to keep SRM in 3-6 range. |
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Spruce Caboose
|
American Pale Ale
|
5 Gallons |
1.055 |
1.01 |
5.8 |
46.95 |
8.19 °L
|
1.3K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2015 3:07 PM |
Notes: |
|
Napój Bogów - Nieziemskie IPA
|
American IPA
|
23 Litres |
14.711 |
2.91 |
6.36 |
128.93 |
4.57 °L
|
1.3K |
0 |
|
Author:
|
|
Adam Zygmański
|
|
Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Corn Sugar |
Priming Amount: 140 g |
Creation
Date: 1/23/2015 3:24 PM |
Notes: Ekstrakt słodowy oraz glukoza są dodawane pod koniec chmielenia wody, na ostatnie pięć minut gotowania, co powinno zapobiec karmelizacji i przyciemnieniu barwy brzeczki, zwiększyć ekstraktywność chmielu i obniżyć temp. brzeczki do około 80st. Celsjusza. Dla uzyskania 23l dodać schłodzoną wodę źródlaną. Drożdże zadawać w temp. 25st. Celsjusza i od razu zacząć powolne schładzanie do 20st. Celsjusza. Fermentacja burzliwa ok. 10 dni, po czym przelać na cichą z filtrowaniem przez oplot. Dodać chmiele na zimno na ok. 7 dni. Do refermentacji użyć 140g glukozy. |
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