Recipes
Grains
11 lbs pilsner malt
Hops
2.8 oz Lupomax citra (Whirlpool 10 mins 190 degrees)
10ml Frosted Lime Citra Hemp Extract (Mixed with small amount of hot wort, and then added at whirlpool around 180 and let sit while I cooled down to pitch temps.
2 oz Lupomax dry hop in keg
Yeast
White Labs High Pressure Lager
OG - 1.052
Target FG - 1.010
Target ABV - 5.5%
IBU - 30ish
Note: Recipe based on 68% Brewhouse efficiency
Created by Nick and Shauna, IG: @well.traveled.brewco
Recipe:
11 lbs American 2 Row
2 lbs Flaked Oats
Mash at 152°f for 60 minutes
Boil for 60 minutes.
Hop additions:
25mls of Mass Hops Citra extract at 180°F and whirlpool for 30 minutes
Yeast:
Imperial A38 Juice or
White Labs London Fog 066 or
Wyeast London Ale III
Dry Hop 2 oz Mosaic Lupomax Pellets (22AA) directly after high krausen
Finish fermentation in about 10-14 days. Chill and package.
5 gallon batch/25 IBUs/ OG 1.064/ FG 1.012 / ABV 6.8%
Notes: For best results do not bottle condition this beer. Will not withstand the conditioning process. If you really want to up your game, make your chloride:sulfate ratio 150ppm:50ppm. This will enhance the body and mouthfeel of the beer
Created by Matt, IG: @oilcreekbrewingco
OG: 1.044
FG: 1.011
ABV: 4.3%
SRM: 3
IBUs: 46
Grain:
7.2lbs Pilsner
0.75lbs Carapils
Hops:
0.75oz Saaz 60min
0.75oz Saaz 30min
0.75oz Ella flameout
5mL Zuper Saazer whirlpool 180 degrees 30min
0.75oz Ella whirlpool 180 degrees 30min
Yeast:
German Bock WLP833
Notes: Clean, crisp and refreshing! Great for the pool or the beach!
Created by Caleb, IG: @psychdocbrewery
New England IPA
All Grain (5.00 gal)
ABV: 8.21 %
OG: 1.080 SG
FG: 1.018 SG
IBUs: 58.6 IBUs
Color: 5.3 SRM
Water Prep:
10 gal - Water
13g - Calcium Chloride
1.5 g - Epsom Salt (MgSO4)
1 tab- Campden Tablets
Mash Ingredients:
8 lb 9 oz - Pale Malt (2 Row) US
2 lb 2 oz - Oats, Malted
2 lb 2 oz - Oats, Flaked
11.5 oz - Wheat, Flaked
4.5 oz - Cara-Pils/Dextrine
8.5 oz - Biscuit Malt
4.5 oz - Acid Malt
Mash In (152.0 F for 60 min)
Boil:
0.75 oz - Simcoe - Boil 60 min
0.25 tsp - Irish Moss - Boil 10.0 min
1.5oz - Citra - Whirlpool 30 min at 160.0 F
2.75 oz - Mosaic - Whirlpool 30 min at 160.0 F
1 oz - Simcoe - Whirlpool 30 min at 160.0 F
10ml - Frosted Citra Hop Extract - Whirlpool 30 min at 160.0 F
Yeast/Fermentation:
1 pkg - Alexandre Trois (Berkeley Yeast Labs )
Dry Hops:
3 oz - Citra - 6 Days Before Bottling
20 ml - Citra Hop Extract - 1 Day Before Bottling
0.5 ml - Mosaic Terpenes - 1 Day Before Bottling
0.5 ml - Simcoe Terpenes - 1 Day Before Bottling
Created by Caleb, IG: @psychdocbrewery
Grain Bill:
8lb 9oz - 2 Row
2lb 14oz - White Wheat
1lb 13oz - Flaked Oats
1lb 1oz - Golden Naked Oats
3.4oz - Acid Malt
Boil hop:
0.75oz Citra at 30mins
Whirlpool:
1oz Citra in 180 degree for 30min
1oz Loral in 180 degree for 30min
10mL Mass Hops Citra Extract in 180 degree for 30min
Yeast:
WLP066 (London Fog) or Omega DIPA
1st dry hop:
0.75oz Loral once fermentation starts
2oz Citra once fermentation starts
2nd dry hop:
0.75oz Loral towards the end of fermentation
3.5oz Citra towards the end of fermentation
3rd dry hop:
1.5oz Loral end of fermentation 24 hours before cold crash
4oz Citra end of fermentation 24 hours before cold crash
Notes: 5 gallon NEIPA recipe
Created by Caleb, IG: @psychdocbrewery