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Beer

Title

Style

Size

ABV

IBU

Color

Method

Views

Brewed

Rating

Belgian Wit I

Witbier

17 L

5.09%

14.36

1.052

1.014

4.26°L

BIAB

664

Title: Belgian Wit I

Author:

LassiL

Boil Size: 21 L

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 05:22 PM

Notes: OG: 1.052
FG: TBA

Smash Bitter

Special/Best/Premium Bitter

5.5 Gal

4.01%

38.45

1.046

1.015

5.37°L

All Grain

478

Title: Smash Bitter

Author:

Boil Size: 7.25 Gal

Boil Time: 60

Boil Gravity: 1.035

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: 05/26/2015 05:51 PM

Notes: N/A

Darkness Is Spreading

Sweet Stout

36 Gal

6.45%

21.57

1.075

1.025

30.48°L

All Grain

446

Title: Darkness Is Spreading

Author:

LevanteBrewing

Boil Size: 41 Gal

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 06:11 PM

Notes: Need 9 Smack Packs or make a starter. Pitch rate is 813 Billion cell count.

Split beans Soak Vanilla beans and cocoa nibs in 12 oz of vodka for 15 mins. Don't pitch vodka. Add to Secondary fermenter and let age for 2 weeks.

Used organic cocoa chips from Downingtown Whole Foods.

Imperial Pale Oat Ale

Imperial IPA

5.5 Gal

6.28%

101.15

1.057

1.01

8.65°L

Partial Mash

571

Title: Imperial Pale Oat Ale

Author:

Boil Size: 4 Gal

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 06:33 PM

Notes: N/A

Nelson-GP SMaSH

Saison

2 Gal

5.41%

31.19

1.052

1.011

5.1°L

BIAB

657

Title: Nelson-GP SMaSH

Author:

JGF

Boil Size: 2.8 Gal

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 07:10 PM

Notes: N/A

Simcoe Golden Promise

American Pale Ale

5.2 Gal

5.48%

61.06

1.054

1.012

5.13°L

BIAB

554

Title: Simcoe Golden Promise

Author:

YuriyT

Boil Size: 6.2 Gal

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 07:30 PM

Notes: Brew 5/31
Keg 6/19, FG: 1.012

OVSH Blonde Weyermann A...

Belgian Specialty Ale

5.5 Gal

5.01%

24.6

1.051

1.013

4.77°L

All Grain

1023

Title: OVSH Blonde Weyermann Abbey Malt

Author:

PeteCox

Boil Size: 7.5 Gal

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 07:54 PM

Notes: N/A

Stoutopia

Russian Imperial Stout

6.5 Gal

10.49%

72.45

1.097

1.017

47.98°L

All Grain

658

Title: Stoutopia

Author:

Hedgehog Brewering

Boil Size: 7.5 Gal

Boil Time: 75

Boil Gravity: 1.084

Efficiency: 78

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: 05/26/2015 08:13 PM

Notes: Notes:
Strike vol: 8.6 gal (became 9 gal after adding cold water to strike water to decrease temp)
HLT vol: (23/8.2) +(7.5-8.5) ~ 2 gal
Strike temp: 164*F

Rolled Oats (2 lbs Red's Mill Oats, 1 lb HEB Organic Oats)
Pitched 3 dry packets of yeast into 1600mL starter about halfway through sparging

Did not do continuous sparge, let it get low then added water. Repeated twice.

Steps:
1:50 - Dough in @ 164*F
2:06 - 146*F
Raised temp to 152*F
2:50 - 148*F
4:17 - 7.5 gal @ boil, added hops
5:35 - Stop Boil, 6.75 gal remaining

Collected 5.5 or 6.5 gal @ 23 brix ~ 1.097
1 gal into fermenter with house wild yeast
5.5 gal into fermenter with Safale US-05

12/06 - transferred to secondary gravity @ 1.034

Calle PA

American Pale Ale

5.5 Gal

6.08%

46.64

1.056

1.01

5.86°L

All Grain

582

Title: Calle PA

Author:

Boil Size: 6.5 Gal

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 08:26 PM

Notes: Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,and bring to a boil.
Add hops as indicated in the recipe. After a 60 minute boil, chill wort
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add dry hops on top of the racked beer and age 5 days.

California Common No Ch...

California Common Beer

2.2 Gal

5.71%

25.87

1.052

1.009

10.26°L

BIAB

734

Title: California Common No Chill Small Batch

Author:

flexmurphy

Boil Size: 3.2 Gal

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: 05/26/2015 08:30 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.

Summer Pale Ale

American IPA

5.5 Gal

5.66%

68.67

1.058

1.014

5.51°L

All Grain

710

Title: Summer Pale Ale

Author:

Ballacaine Brauhaus

Boil Size: 7.5 Gal

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 08:46 PM

Notes: N/A

Get Even Blonde

Belgian Blond Ale

5.5 Gal

6.39%

23.23

1.065

1.016

12.26°L

All Grain

364

Title: Get Even Blonde

Author:

Ballacaine Brauhaus

Boil Size: 7.5 Gal

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 09:06 PM

Notes: N/A

Chocolate goddess

Dry Stout

5.5 Gal

5.26%

31.91

1.056

1.016

50°L

BIAB

503

Title: Chocolate goddess

Author:

Beerman51

Boil Size: 7.5 Gal

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 09:39 PM

Notes: When used calculation for total volume it was not accurate. Was suppose to be 9.5. Was 10. OG was right on. My fg was right on also. We will see what happens after bottling. Ok just drank a glass and omg this is the best dry stout on the market. Perfect in everyway....

805 Clone

Blonde Ale

10 Gal

5.17%

21.72

1.059

1.02

7.75°L

All Grain

1487

Title: 805 Clone

Author:

Boil Size: 10 Gal

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/26/2015 10:03 PM

Notes: N/A

Gårdboersamfund hvede�...

Weissbier

25 L

4.86%

13.29

1.047

1.01

4.63°L

All Grain

186

Title: Gårdboersamfund hvedeøl

Author:

Roald

Boil Size: 25 L

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 3

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: 05/26/2015 11:48 PM

Notes: Sørg for at få vandet i kedlen op på 75°C før malten kommer i - så falder temperaturen automatisk til ca. 65°C.

DBTN17

American IPA

60.2 L

6.81%

45.15

1.064

1.012

6.36°L

All Grain

815

Title: DBTN17

Author:

Roald

Boil Size: 60.2 L

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.9

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: 05/26/2015 11:51 PM

Notes: N/A

Bent

American IPA

25 L

6.15%

1.061

1.014

9.2°L

All Grain

747

Title: Bent

Author:

Roald

Boil Size: 25 L

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.9

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: 05/26/2015 11:58 PM

Notes: N/A

Wit or Witout You

Witbier

5.5 Gal

4.7%

20.08

1.048

1.013

4.06°L

All Grain

562

Title: Wit or Witout You

Author:

Jrusso

Boil Size: 7 Gal

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

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: 05/27/2015 01:08 AM

Notes: N/A

Damn Kids Oatmeal Stout

Oatmeal Stout

20 L

7.35%

36.35

1.076

1.02

38.1°L

BIAB

739

Title: Damn Kids Oatmeal Stout

Author:

BEERngineer

Boil Size: 29.5 L

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/27/2015 02:26 AM

Notes: * At least a day prior to brewing, roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

Mash grains in ~5.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast.

Dry Chocolate Coffee St...

Dry Stout

8 L

6.32%

45.58

1.073

1.025

44.74°L

All Grain

1002

Title: Dry Chocolate Coffee Stout

Author: