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