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Beer

Title

Style

Size

ABV

IBU

Color

Method

Views

Brewed

Rating

I am Deutsch

German Pils

30 L

4.97%

26.85

1.048

1.01

2.93°L

All Grain

929

Title: I am Deutsch

Author:

John Abrahamsen

Boil Size: 35 L

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 07/12/2016 08:32 PM

Notes: 7 days or 50% AA at 8c.
5 days at 20c.
3 days at -1c with gelatin.
Drink.

Vlaams Blond

Belgian Blond Ale

20 L

5.47%

22.83

1.06

1.018

6.27°L

All Grain

929

Title: Vlaams Blond

Author:

Boil Size: 24 L

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.5

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: 05/25/2016 04:59 PM

Notes: N/A

European Pilsner

Czech Amber Lager

5 Gal

4.78%

16.76

1.044

1.008

3.54°L

Extract

929

Title: European Pilsner

Author:

tapmcse

Boil Size: 3 Gal

Boil Time: 60

Boil Gravity: 1.074

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: 02/21/2016 05:16 PM

Notes: Add dry yeast to top of the Wert. Place fermenter in a warm area (60-65°F).

Approx 1-3 days after adding the yeast and healthy fermentation is taking place, move your fermenter to your cool area (48-60°F). Basement floors during colder months or a refrigerator with temperature control.

Wait 7-10 days of fermentation, then allow to rise to room temperature for 24 hrs. Diacetyl rest. Transfer into a glass carboy for 3-12 weeks at lagering temperature (36-45°F).

Flanders Brown Ale

Oud Bruin

5.5 Gal

7.11%

21.82

1.068

1.014

17.7°L

All Grain

929

Title: Flanders Brown Ale

Author:

Boil Size: 8 Gal

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 62

Mash Thickness: 1.3

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: 01/17/2016 03:01 AM

Notes: trying kettle souring. Mash 1 hour 158. Then run off to pot. Raise temp to 180 to pasteurize. Rack back into cleaned mash tun. Drop to 120 using dry ice to purge o2 and cool. Itch 1 gal sour starter pH 3.0. Use cellophane to seal. Then lid. Fridge with heater two days. Boil with hops and ferment with us05.

Belgian Pale Ale

5 Gal

5.36%

25.31

1.058

1.017

9.56°L

Extract

929

Title: Belgian Pale Ale

Author:

CJE

Boil Size: 6.5 Gal

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: 06/28/2015 06:11 PM

Notes: Added Whirlfloc tablet at 15 minutes.

Research 009 Lagunitas ...

American IPA

5.5 Gal

6.28%

86.05

1.071

1.023

11.82°L

BIAB

929

Title: Research 009 Lagunitas IPA (American 2 Row)

Author:

dkcollier@yahoo.com

Boil Size: 8 Gal

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 05/17/2015 07:58 PM

Notes: ? BREW DATES:
Date: Brew Day ____________________

Gravity End of Sparge _____________

Gravity End of Boil (OG) ____________

Gravity (FG) ______________________

Date: Pitch Yeast _________________

Date: Keg Day _____________________

Drafted Whos House _______________

? SESSION NOTES:

? STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes Add tablespoon 5.2 pH balancer
Add grain Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers Add x tablespoon Calcium Carbonate
60 minutes Add 2 drops Fermcap
60 minutes Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes Add 1 teaspoon Yeast Nutrient last 10 minutes
? Check to see if nozzle is pointed upwards

? KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

? DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The TOMJaC Stout

Oatmeal Stout

25 L

5.03%

37.03

1.052

1.013

44.77°L

All Grain

929

Title: The TOMJaC Stout

Author:

Crookedeyeboy

Boil Size: 34 L

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 04/28/2015 01:13 PM

Notes: Another one from Michael Tonsmeire

http://www.themadfermentationist.com/2012/06/toasted-oat-coffee-stout.html

I need to toast the oats myself as in the UK we cant get the Country Choice Old Fashioned oats

The 50g of crushed coffee beans will go into the primary FV for 24 hours and then I shall keg the beer

Gimme Moher Stout!

Irish Stout

5.5 Gal

4.91%

38.17

1.056

1.018

40.79°L

BIAB

929

Title: Gimme Moher Stout!

Author:

Boil Size: 6.5 Gal

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 04/19/2015 01:06 AM

Notes: N/A

H-Bomb: Operation "Lupi...

Imperial IPA

25 L

8.89%

318.84

1.083

1.015

9°L

All Grain

929

Title: H-Bomb: Operation "Lupilin Threshold Shift" 25 L

Author:

Sundb�L

Boil Size: 29 L

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 2.2

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: 02/08/2015 05:58 PM

Notes: This is a leftover hops double IPA, just for fun. Want to get rid of all the 2013-hops.

English IPA V1

English IPA

6.60958 L

6.6%

57.1

15.897

3.974

10.3°L

All Grain

929

Title: English IPA V1

Author:

André Lacasse

Boil Size: 7.86176 L

Boil Time: 90

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: 11/21/2011 03:45 AM

Notes: N/A

Pliny the Elder Clone

American IPA

5 Gal

8.12%

78.38

1.081

1.019

8.05°L

All Grain

929

Title: Pliny the Elder Clone

Author:

cowace2

Boil Size: 7.6 Gal

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 04/14/2014 04:06 PM

Notes: 2 L starter

Primary 7-10 days @ 66. Secondary @ 60. Last 2 days at 32.

Two dry hops in secondary, 14 days with .5 oz each: Columbus, Centennial, Simcoe. 7 days with .5 oz each: Columbus, Centennial, Simcoe

New Dawn

Extra Special/Strong Bitter (ESB)

23 L

5.12%

36.95

1.051

1.012

6°L

All Grain

929

Title: New Dawn

Author:

Birrificio Maldestro

Boil Size: 28 L

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 03/06/2014 10:08 PM

Notes: Fare starter da 1.1 litri con 157g di DME

Ending Cell Count: 221 billion cells

Batch Verano 2013 Sweet...

Sweet Stout

14 L

5.29%

34.98

1.056

1.016

40°L

All Grain

929

Title: Batch Verano 2013 Sweet Stout

Author:

Mitiak

Boil Size: 16 L

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 07/12/2013 05:42 PM

Notes: N/A

Bighead Hanks Top Dawg ...

American IPA

5.5 Gal

7.33%

72.24

1.073

1.017

7.28°L

All Grain

929

Title: Bighead Hanks Top Dawg I.P.A

Author:

Rampdawg

Boil Size: 7 Gal

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 03/08/2012 02:35 PM

Notes: 7 gals. wort,60min. boil collected 5.75 gals and chilled with a double immersion set up of #1 in ice,#2 in kettle for 30 min. to 70 degrees

OG was 1.076
FG was 1.022
ABV 7.07%
Color 8 SRM
Primary for 4 weeks only @72degrees, as I used a vial of Clarity Ferm and wanted to see how it turned out with no second ferm.
Xferred to keg and forced @ 27psi 72 degrees for 4 days. It turned out clear and fine, with a good off white head that lasted till the bottom with good lacing.
Good bitterness with no harshness, great citrus hop flavor and aroma with just a hint of pine. Hops and citrus burst out on your taste buds and up through your olfactory senses.
Malt comes through in a good balance but leaves with the swallow, leaving a short lingering mild hop bitterness. You can't wait for another swallow. Not as dry as previous, and I attribute this to the Windsor yeast.

Fullers 1845 Clone - En...

British Strong Ale

7.1 Gal

6.39%

71.12

15.8083

4.0585

14.47°L

All Grain

928

Title: Fullers 1845 Clone - English Strong

Author:

DrSherlock

Boil Size: 7.9 Gal

Boil Time: 70

Boil Gravity: 14.3

Efficiency: 82

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 176

Creation Date: 01/04/2018 06:08 AM

Notes: N/A

Triple Chocolate Milk S...

Sweet Stout

23 L

5.87%

27.98

1.06

1.015

41.9°L

All Grain

928

Title: Triple Chocolate Milk Stout

Author:

davepick

Boil Size: 32.5 L

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Table sugar

Priming Amount: 86.3

Creation Date: 08/27/2017 02:39 AM

Notes: Pure intense chocolate extract: http://amzn.to/2iqIKDc
Made from ivory coast cocoa beans. No sugar or preservatives.

Note: Because of cocoa powder and lactose expect lower attenuation. (c.20% lower)

Adapted from a recipe by BarleyWater, http://www.homebrewtalk.com/showthread.php?t=136707

New England Grapefruit ...

American IPA

5.5 Gal

5.24%

68.79

1.055

1.015

7.88°L

Extract

928

Title: New England Grapefruit IPA

Author:

Boil Size: 3 Gal

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/02/2016 06:38 PM

Notes: N/A

Mt Washington Witbier

Witbier

1 Gal

5.16%

19.24

1.052

1.013

3.81°L

All Grain

928

Title: Mt Washington Witbier

Author:

PeteLarney

Boil Size: 1.25 Gal

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

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: 09/16/2016 08:16 PM

Notes: N/A

JAOM

Other Fruit Melomel

1 Gal

19.05%

1.147

1.002

5.67°L

Extract

928

Title: JAOM

Author:

James Kew

Boil Size: 1.5 Gal

Boil Time: 0

Boil Gravity: 1.098

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: 09/06/2016 05:30 AM

Notes: N/A

(2015-10-12) Big Boy IP...

Clone Beer

11 Gal

7.64%

46.66

18.8172

4.96831

5.57°L

All Grain

928

Title: (2015-10-12) Big Boy IPL

Author:

Brady Smith

Boil Size: 14 Gal

Boil Time: 75

Boil Gravity: 15

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2015 02:04 PM

Notes: WYeast 2007 slurry from another pale lager

1st Place: 2016 Minnesota Mashout

https://mashout.org/2016Results.pdf

Second keg lagered for 6 months and tasted even better than the first

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