Centennial Pale Ale

Batch size: 5 gallons
Original Gravity: 1.062
Final Gravity: 1.013
ABV: 6.5%
IBU: 33
Malt
11 lbs. 2-Row (90%)
.75 lbs Crystal 40L (6%)
.5 lbs CaraPils (4%)
Hops
Centennial AA% = 9.7
Cascade AA% = 6
.5 oz Centennial (60 min)
.5 oz Centennial (15 min, add whirlfloc)
.5 oz Cascade (15 min)
.5 oz Centennial (0 min)
.5 oz Cascade (0 min)
.5 oz Centennial (dry hop)
1 oz Cascade (dry hop)
Yeast
Safale VS-05 Dry yeast.
Process
Mash at 66C for 90min. Cool to 22C and pitch yeast. Ferment at 20C until fermentation stops ~3days, then transfer to secondary and dry hop for 7 days.
Based on

Citra Pale Ale

Batch size: 6 gallons
Original Gravity: 1.067
Final Gravity: 1.013
ABV: 6.5%
IBU: 35
Malt
11 lbs. 2-Row (90%)
.75 lbs Crystal 40L (6%)
.5 lbs CaraPils (4%)
Hops
Citra AA% = 12
Cascade AA% = 6
.5 oz Citra (60 min)
.5 oz Citra (15 min)
.5 oz Cascade (15 min)
.5 oz Citra (0 min)
.5 oz Cascade (0 min)
.5 oz Citra (dry hop)
1 oz Cascade (dry hop)
Yeast
WLP001 California Ale yeast with 2 liter yeast starter.
Process
Mash at 66C for 90min. Cool to 22C and pitch yeast. Ferment at 20C until fermentation stops, then transfer to secondary and dry hop for 7 days.
Based on
https://homebrewacademy.com/citra-pale-ale/

Lambic Base

Grain Bill:

Maris Otter – 7lb

Acidulated – 0.5lb

Cara-pils - 1lb

Biscuit - 0.5lb

Torrified Wheat – 3lb (crack separately and add 15min before mash out)

DME - 2.0lb (added after secondary to taste)

Fruit or Juice:

6lb Blackberries (plus 1gallon of blackberry juice) *added at secondary

2lb Cherries (plus 2gallons of cherry juice) *added at secondary

Hop Schedule: using Nelson Sauvin 12% and Australian Galaxy 14% in small amounts

Nelson Sauvin - 0.1oz - 90 min

Nelson Sauvin - 0.2oz - 60 min

Galaxy- 0.3oz - 0 min

Yeast: San Diego Super Yeast

Maturation:

Allow 10days fermentation in primary. *Split the primary by racking into two secondary vessels onto the fruit and/or juice. Allow 7days for fermentation. Rack onto trinary onto fruit if desired. Sweeten to taste by adding DME at end of secondary. Mature in keg for 14days at room temp.

Crowd Pleaser Ale

------------------
V2.0 (27 APR)
Grain Bill:
Maris Otter - 10lb
Biscuit - 0.5lb
Torrrified Wheat - 0.5lb
Cara-pils  - 0.5lb

Hop Schedule:  using Nelson Sauvin 12% and Galaxy 14.5%
Nelson Sauvin - 0.5oz - 90 min
Nelson Sauvin  - 0.25oz - 60 min 
Galaxy- 0.5oz - 0 min

Yeast: San Diego Super Yeast

notes:
Mashed for 2hrs, batch mash out.

------------------
V1
Grain Bill:
Maris Otter - 10lb
Biscuit - 0.5lb
Torrrified Wheat - 0.5lb
Cara-pils  - 0.5lb

Hop Schedule:  using Falconer's Flight 10% and Galaxy 14.5% (plus Challenger)
Challenger - 0.25 - 90 min
Australian Galaxy- 0.5oz - 90 min 
Falconer's Flight - 0.5oz - 90 min
Falconer's Flight - 0.25oz - 60 min
Australian Galaxy- 0.5oz - 0 min

San Diego Super Yeast  

Belhavens Twisted Thistle

Belhavens Twisted Thistle clone

Modified Version
Added Biscuit and Acidulated malt.  Increased malts by 2lb for OG of 1065.

Mashed at 65C for 90min (~3gallons).  Batch mash (~2gallons) out with 80C water, sparged with 1 gallon of liquor reheated to 80C.

grain:
Maris Otter - 11lb
Crystal (60) - 0.5lb    (v2.0 uses 80-100 English Crystal)
Biscuit - 0.5lb
Torrrified Wheat - 0.5lb
Acidulated Malt - 0.5lb     (v2.0 uses 0.25lb)

hops:
Cascade - 0.8oz - 90 min    (v2.0 uses 1.0oz)
Challenger - 0.8oz - 90 min  (v2.0 uses 0.5oz)
Cascade -0.7oz - 15 min (v2.0 hop addition at 30min)
Cascade - 0.5oz - 0 min

San Diego Super Yeast  (v2.0 uses 2nd generation Super Yeast, quite vigorous ) 

OG 1065 (not measured in v2.0)


=================
Original

source: brew-it-yourself.co.uk

5 gal brew length

grain:

Maris Otter - 4.5kg
Crystal - 0.25kg
Torrified Wheat - 0.2kg

hops:
Cascade - 25g - 90 min
Challenger - 25g - 90 min
Cascade -15g - 15 min
Cascade - 12g - 0 min

whirlfloc 15 min

Nottingham yeast

OG 1046
FG 1011

Minimal Equipment

My Kitchen is my Brewery.

My brewing equipment is rather minimal, focusing on frustration free brewing without going kit crazy.   Even still, we still get a lot control over the product by varying grain bill, mash temp/period, boil period, and hop schedule. 

Equipment Rundown:

* 2- glass milk thermometers (good to have an extra, electronic ones tend to fail)
* Kitchen Timer (used to set mash time, project time to boil, and hop schedule)
* 5 gallon pot (stainless)
* 2- one quart pots (stainless, used to reheat liquor during sparge)
* One quart tea kettle (always nice to have a little extra hot water)
* Coleman Cooler with copper mash tun (used for mash)
* Mash Paddle (home made)
* Wort chiller
* Self-starting syphon with vinyl hose
* 3- 5 gallon glass carboys with air lock
* 3- 5 gallon Cornelius kegs with CO2 tank/regulator, lines, and tap.
* Large funnel (good for filling carboys or kegs with sanitizer) 
* Large carboy brush (used to scrub the kegs and carboys)
* Bottling Tool (sometimes I bottle from the keg to persevere for later comparison)
* Bottling wand (attaches to keg and fills bottles from bottom, use at low pressure, ie 5psi)

Supplies:

* No-rinse Sanitizer (dry powder mixed with water)
* Petroleum Jelly (used on keg seal)
* Gypsum (water treatment, increases mash yield)
* Bottle caps

5gallon pot and milk thermometer.

Mr Babbage, always a great brew buddy.  Mash tun and tray with hose and specket.

Mash tun and paddle.

Copper fitting for mash tray.

Copper tubing with slits cut half thru the copper tubing every 5mm.

Copper in vinyl tubing provides a seal between the Mash tray and tun.

Pot, wort chiller, auto-syphon, and carboy.

Carboys in the stillage.  I use orange racking caps rather than rubber stoppers with my air locks.
They help to keep the dust out of carboy when racking. 

My home office.

Profit!

Sour Brown Stout

Here is a wildly successful brew.


8 lb Marris Otter
0.7 lb Chocolate
0.5 lb Brown
0.5 lb Biscuit
0.5 Cara-pils
0.25 Caratz (Black Malt)
0.75 Acudulated Malt

1oz San Diego Super Yeast (1/2 at boil, 1/2 at 60min, 90min total boil)

5gallon batch