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Beer

Title

Style

Size

ABV

IBU

Color

Method

Views

Brewed

Rating

Belgisk Quadruppel (140...

Belgian Dark Strong Ale

140 L

10.51%

27.55

1.092

1.012

30.38°L

All Grain

1738

Title: Belgisk Quadruppel (140 L)

Author:

Brew by Andre

Boil Size: 163 L

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 92

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 04/28/2016 08:08 AM

Notes: Mesk/kok:
Ta av ca 15 liter klarnet vørter og kok dette ned til ca 3 liter mørk brun/rød sirup (rør ofte så det ikke svir seg), tilsett litt av vørteren som er til kok for å tynne sirupen litt ut. Tilsett alt i kok.

Gjæring:
Kjøl ned til 17° celsius
Tilsett oksygen 8-10PPM
tilsett gjær
Primær (7 dager fra 20° opp til 27° celsius)
Sekundær (3-10 dager fra at 27° til 16° celsius)
Lager (40 dager 10° celsius)

Alternativ gjær: WLP500 eller Danstar Abbey
Alternativ bitterhumle: Northern Brewer

Brexit Lager

International Pale Lager

22 L

9.54%

17.65

1.092

1.019

4.09°L

All Grain

Title: Brexit Lager

Author:

DaPow6

Boil Size: 27 L

Boil Time: 70

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 4

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: 01/31/2020 11:44 PM

Notes: 18.5 litre mash.
That's 8 litres plus 2.3 x grist
heat on, with jacket, at 9:30, 2200W, starting 11.5C
Dough in at 75
Added 2 litres cold water to mash. Forgot how much the grain prevents recirculation, so temp showing higher than actual overall.
So 21 litre mash.
Temp all over the place!
Struggling to get good iodine test?
Giving mash extra 10 mins, with controlled recirc.
Sparge source void 26.5. nob on 70, reached 82, when I stopped it!
after extra 10 mins, mash dropped to 63.9
pulled grain out.
Did a vorlauf 1 litre.
Most dripping done, got 16 litres. Still constant sripping though!
Start sparging. 12:00
Over quickly. Emptied HLT.
Final drippings 12:30. Pre boil vol 27 litres. Slight squeeze of grain!

70 min boil, faffing
IM and PF added with 10 left
cooler added with 20 left

12.1 brix.
1.049 OG

MoreHaze

Specialty IPA: New England IPA

5 Gal

9.85%

49.06

1.092

1.016

5.2°L

All Grain

149

Title: MoreHaze

Author:

Domop

Boil Size: 7.5 Gal

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2018 08:49 PM

Notes: N/A

Tjuren Stångas

Belgian Dark Strong Ale

15 L

9.98%

28.82

1.092

1.016

20.09°L

All Grain

131

Title: Tjuren Stångas

Author:

Savannen

Boil Size: 21 L

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 98.3 g

Creation Date: 01/16/2018 11:21 AM

Notes: Cane Sugar = Muscovado sugar for additional taste and color.

Rye IPA with Pacific Ja...

American IPA

4.75 Gal

8.68%

229.09

1.092

1.026

6.88°L

Extract

841

Title: Rye IPA with Pacific Jade

Author:

Boil Size: 5 Gal

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 01/25/2015 03:16 PM

Notes: Single Hopped with Pacific Jade

Big Ghost Saison

Saison

12 Gal

11.13%

53.49

1.092

1.007

6.49°L

All Grain

446

Title: Big Ghost Saison

Author:

Troy

Boil Size: 13 Gal

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 82

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/15/2016 04:57 PM

Notes: N/A

Nutella Imperial Milk S...

Sweet Stout

5.5 Gal

9.55%

27.12

1.092

1.019

40°L

All Grain

4197

Title: Nutella Imperial Milk Stout

Author:

LifeIsStout

Boil Size: 7 Gal

Boil Time: 60

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: 05/22/2012 04:17 AM

Notes: N/A

KBS

Imperial Stout

10 L

9.81%

62.42

1.092

1.018

50°L

All Grain

752

Title: KBS

Author:

Kaizersas

Boil Size: 12.5 L

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 3

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: 03/18/2016 02:00 PM

Notes: Batch XX
2016-XX-XX Bryggning
2016-XX-xx Sekundärfermentering
2016-XX-xx Buteljering
OG xxxx, FG xxxx , x,x%, 9 liter

Inmäskning med (9) liter vatten i 68 grader i 60 min.
Total volym mäskvatten (16) liter.
(11) liter i kok.

To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 5560°F (1316°C) for 2 to 6 months.

Kait is Great (Kate the...

Russian Imperial Stout

5.5 Gal

9.36%

82.4

1.092

1.021

44.4°L

All Grain

459

Title: Kait is Great (Kate the Great Clone)

Author:

bizoneil1

Boil Size: 7.5 Gal

Boil Time: 75

Boil Gravity: 1.068

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: 09/09/2015 02:46 PM

Notes: We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity.

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

NEIPA #3: Pina ColaDIPA

Double IPA

5.5 Gal

8.91%

49.28

1.092

1.024

6.12°L

All Grain

4455

Title: NEIPA #3: Pina ColaDIPA

Author:

bradyt88

Boil Size: 7.5 Gal

Boil Time: 70

Boil Gravity: 1.068

Efficiency: 74

Mash Thickness: 1.33

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: 02/10/2018 04:36 AM

Notes: -All hops from Yakima Valley.
-Created a 2L starter two nights before brew day.
-Used distilled water.
-Mashed using a 10 gallon Rubbermaid cooler
-Puree the apples (skin and core removed). Bring to room temperature if stored chilled. Add to boil just like you would hops.
-Chill wort to 65 degrees F.
-Oxygenated wort for 30 seconds with pure O2 and diffusion stone.
-Start fermentation at 65 degrees. Let it free rise to 68 degrees and hold for 5 days. Raise temp to 70-72 degrees to finish out fermentation. Hold for 3 to 5 days until final gravity is reached.
-Racked to secondary on top of coconut and vanilla and cold crash. Hold for 5-10 days until desired flavors are reached.
-Rack to keg and carb to 2.4-2.6 PSI.

Michel's Quad

Belgian Dark Strong Ale

10 L

10.27%

50.44

1.092

1.014

50°L

Extract

Title: Michel's Quad

Author:

BrewerMichel

Boil Size: 10 L

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 70 g

Creation Date: 12/11/2019 07:47 PM

Notes: N/A

Awesome Recipe

No Profile Selected

5.75 Gal

8.54%

21.74

1.092

1.027

6.36°L

All Grain

Title: Awesome Recipe

Author:

Bogey

Boil Size: 3 Gal

Boil Time: 60

Boil Gravity: 1.176

Efficiency: 85

Mash Thickness: 1.3

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: 01/12/2020 02:41 PM

Notes: N/A

Belgian dark strong

Belgian Dark Strong Ale

5.5 Gal

9.62%

35.06

1.092

1.019

22.67°L

All Grain

Title: belgian dark strong

Author:

MTSabo

Boil Size: 6 Gal

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 01/22/2020 09:21 PM

Notes: N/A

IPA

Imperial IPA

5 Gal

9.02%

230

1.092

1.023

13.2°L

All Grain

876

Title: IPA

Author:

John Baker

Boil Size: 7.5 Gal

Boil Time: 60

Boil Gravity: 1.061

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: 05/24/2014 11:30 AM

Notes: N/A

Belgian Triple

Belgian Tripel

5 Gal

10.12%

35.67

1.092

1.021

7.78°L

Extract

430

Title: Belgian Triple

Author:

thekolnik

Boil Size: 3 Gal

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/13/2017 02:58 PM

Notes: N/A

FireTongue

American Light Lager

5.5 Gal

11.88%

1.092

1.001

4.1°L

Extract

Title: FireTongue

Author:

LadyRusso

Boil Size: 3 Gal

Boil Time: 60

Boil Gravity: 1.168

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: 08/26/2018 09:35 PM

Notes: N/A

Mosiac double IPA

Double IPA

5.5 Gal

9.26%

136.78

1.092

1.022

10.65°L

All Grain

481

Title: Mosiac double IPA

Author:

jimbrew

Boil Size: 7 Gal

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 08/30/2016 01:20 AM

Notes: N/A

Squashd

Holiday/Winter Special Spiced Beer

14 L

9.38%

43.67

1.092

1.02

18.68°L

All Grain

208

Title: Squashd

Author:

square toast

Boil Size: 17.8 L

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 84

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: 10/25/2016 09:34 PM

Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.

For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.

Russian Imperial Stout

20 L

9.15%

72.65

1.092

1.022

42.82°L

All Grain

340

Title: Russian Imperial Stout

Author:

Mall

Boil Size: 26 L

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 05/02/2016 05:06 AM

Notes: Add the chocolate malt after the mash is complete, at the start of sparging. This will extract flavour and colour, but will prevent the extraction of harsh tannins into the wort.

Coffee Stout

American Stout

5 Gal

8.75%

63.67

1.092

1.025

33.75°L

All Grain

362

Title: Coffee Stout

Author:

HopDawg

Boil Size: 7 Gal

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.2

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: 12/27/2016 01:56 PM

Notes: Yeast is WLP-028 Scotch Ale Yeast harvested, washed and stored in fridge since Chad's "Scotch Ale"

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