Moose Drool Clone
|
Clone Beer
|
5 Gallons |
1.069 |
1.023 |
6.03 |
34.31 |
22.96 °L
|
1.3K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2017 4:53 PM |
Notes: bottled at 1.018 |
|
Red IPA - Dai Kide
|
Specialty IPA: Red IPA
|
12 Litres |
1.066 |
1.013 |
7.05 |
43.77 |
14.24 °L
|
1.3K |
1 |
|
|
Boil
Size: 16 Litres |
Boil Time: 40 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: sucrose |
Priming Amount: 53.1 g |
Creation
Date: 2/25/2021 2:04 PM |
Notes: |
|
Batumi - Hazy IPA - Dai Kide
|
American IPA
|
16 Litres |
1.058 |
1.012 |
6.14 |
41.5 |
7.11 °L
|
1.4K |
2 |
|
|
Boil
Size: 20 Litres |
Boil Time: 40 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2021 9:16 AM |
Notes: |
|
Belgian Golden Strong Ale - The Devil Wears Magnum(s)
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.081 |
1.012 |
9.04 |
23.78 |
4.03 °L
|
1.4K |
3 |
|
Author:
|
|
pcward
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2019 8:32 PM |
Notes: |
|
Dos Equis Clone
|
American Light Lager
|
5 Gallons |
1.047 |
1.014 |
4.38 |
26.77 |
2.22 °L
|
1.3K |
1 |
|
|
Boil
Size: 6.55 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2019 5:32 PM |
Notes: + A 24-48 hour diacetyl rest at 65-68ºF after primary fermentation is
recommended.
+ After the diacetyl rest, rack to secondary and lager at 34-40ºF for 6-12 weeks.
+ Add the rice syrup solids at the end of the boil. |
|
DDH NEIPA - Citra Azacca Amarillo
|
American IPA
|
3 Gallons |
1.067 |
1.013 |
7.1 |
118.64 |
4.57 °L
|
1.4K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 1/3/2019 11:06 PM |
Notes: |
|
NEIPA Golden Promise
|
American IPA
|
7 Litres |
1.072 |
1.017 |
7.3 |
57.09 |
5.75 °L
|
1.4K |
0 |
|
|
Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2018 7:26 PM |
Notes: Salt additions as below, into 10 Liters of RO Water provide the target profile which is a slightly shifted version of Light Colored and Hoppy.
Mash fraction is 7 liters, the sparge is 3 liters.
Being as the quantities are, small, 10% w/v stock solutions or suspensions were prepared, and volumes of the stock will be added to water to attain the desired water chemistry. (note 10% Nacl tends to exhibit microbial growth after a few weeks, so make fresh)
Gypsum: 2 g CaSO4•2H2O ~0.4 tsp
Epsom salt: 0.25 g MgSO4•7H2O ~0.1 tsp
Table salt: 0.25 g NaCl ~0.0 tsp
Calcium chloride: 0.75 g CaCl2•2H2O ~0.2 tsp
Brew Date 6/26/18 this boil was done in a double boiler system and the actual temperature for the 75 minutes was 204 F
yeast pitch 6/27 ferm temp 67 +/- 1 F
Dry Hop date 7/4/18 _7 day
Dry Hop date 7/8/18_3 day
Sensory Profile Very Good Aroma, Taste and Mouthfeel. Very Clean
Superior to A side by side brew Using Rahr 2 row very slight astringency and grainy character |
|
American IPA
|
American IPA
|
40 Litres |
1.054 |
1.009 |
5.9 |
53.06 |
7.81 °L
|
1.3K |
1 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Sacarose |
Priming Amount: 220g |
Creation
Date: 1/12/2018 1:27 PM |
Notes: |
|
Hefe-Weißbier BIAB
|
Weissbier
|
17 Litres |
1.051 |
1.01 |
5.33 |
10.04 |
6.36 °L
|
1.4K |
2 |
|
|
Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Table sugar |
Priming Amount: 125 g |
Creation
Date: 12/1/2017 12:05 PM |
Notes: It may be necessary to add some acidulated malt. I usually use 50~60g just for bring the mash pH to about 5.3. I don't sparge.
Liquid yeast: Levteck Weizen, Attenuation about 86% |
|
Saison Dupont Clone
|
Saison
|
5 Gallons |
1.072 |
1.02 |
6.87 |
37 |
4.69 °L
|
1.5K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2017 5:25 PM |
Notes: |
|
Pumpkin King
|
Spice, Herb, or Vegetable Beer
|
6.5 Gallons |
1.066 |
1.011 |
7.28 |
14.31 |
29.43 °L
|
1.5K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2014 10:02 PM |
Notes: |
|
AIH Summer Kolsch
|
German Pilsner (Pils)
|
5.25 Gallons |
1.048 |
1.014 |
4.39 |
55.54 |
3.23 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2017 3:08 PM |
Notes: ferment 10 days at 63, then 65 to 68 for d-rest, then step down to 36 for 3 weeks |
|
Last Hope Ale
|
Best Bitter
|
26 Litres |
1.045 |
1.011 |
4.48 |
32.32 |
12.28 °L
|
1.4K |
0 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 3:34 PM |
Notes: |
|
Porter
|
Robust Porter
|
2.5 Gallons |
1.05 |
1.012 |
4.98 |
38.04 |
35.02 °L
|
1.5K |
1 |
|
|
Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: Dextrose (corn sugar) |
Priming Amount: N/A |
Creation
Date: 10/16/2016 3:26 AM |
Notes: |
|
Window Sill Pale Ale
|
American Pale Ale
|
5.2 Gallons |
1.051 |
1.011 |
5.23 |
39.26 |
9.51 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Rapadura (unfiltered cain sugar) |
Priming Amount: 4.0oz |
Creation
Date: 9/24/2016 12:28 AM |
Notes: This used Sierra Nevada Pale Ale yeast harvested from a 12-pack and built-up over 3 fermentation sessions (to include the final starter) into a 1-quart starter. Substitute for WLP001 / US-05 / Wyeast 1056. Entire starter was poured into wort.
This has just a little bitterness, and a great grapefruit, hoppy taste and smell. Enjoy! |
|
Weizen WeissBier
|
Weissbier
|
6 Litres |
1.047 |
1.005 |
5.46 |
9.47 |
3.5 °L
|
1.4K |
1 |
|
|
Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 3:08 AM |
Notes: |
|
"Rök" Mesquite Smoked Porter
|
Specialty Smoked Beer
|
2.5 Gallons |
1.067 |
1.023 |
5.74 |
31.12 |
36.42 °L
|
1.5K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2016 3:05 AM |
Notes: *26oz of Marris Otter was Cold-Smoked for an hour with Mesquite Wood. It then was sealed in Mason Jars for 5 days to cure.
**7 Quarts of Mash water heated to 181 degrees and then poured into Mash Tun to temper for 15 Minutes. After 15 minutes the Tun temp was 171.
***After Dough-In the temp dropped too far down to 150, I added roughly 3 quarts of Boiling Water to raise temp to 158 degrees. Started timer for 60 minutes at this point.
****First Runnings were 1.077 on Hydrometer and 1.075 on Refractometer.
*****I adjusted Refractometer to Hydrometer readings and Pre-Boil measured 1.052 on both Instruments.
******Measured Post Boil Gravity at 1.067 on Refractometer, 1.067 on Hydrometer as well.
Checked Gravity on June 5th and it was at 1.023 for a ABV of 5.78% and 67% Attentuation. (It did take 3.5 days to get started from initial pitch). |
|
BCS Belgian Tripel
|
Belgian Tripel
|
6 Gallons |
1.081 |
1.022 |
7.65 |
29.3 |
4.23 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2015 9:41 PM |
Notes: Let ferm temp rise to 70 |
|
Grodziskie Joost
|
Other Smoked Beer
|
8 Litres |
1.027 |
1.007 |
2.59 |
33.96 |
2.88 °L
|
1.4K |
1 |
|
|
Boil
Size: 9 Litres |
Boil Time: 90 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2015 10:31 AM |
Notes: |
|
Munich Helles (made Darker)
|
Munich Helles
|
23 Litres |
1.051 |
1.008 |
5.58 |
26.02 |
7.58 °L
|
1.4K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 14 ° C |
Priming Method: sucrose |
Priming Amount: 146.1 g |
Creation
Date: 6/9/2015 7:22 AM |
Notes: |
|
|
|