Black Chocolate Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.114 |
1.029 |
11.14 |
63.44 |
50 °L
|
4.5K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.157 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2014 5:58 PM |
Notes: -Add 3 lbs Dark DME, 0.5 lbs lactose, 1.0 lb Cane sugar, 0.6 lbs Brown sugar at 30 minutes into boil.
-Add 2 tbsp Hershey's special dark cocoa powder 50 minutes into boil.
-Add 1 Tbsp Vanilla extract at flame out.
-Pitched 3 packages (33g) re-hydrated Nottingham Ale Yeast [Way too much - major blowout. Lost 1 gallon]
Transferred to secondary after two weeks.
Bottled using 3/4 cup corn sugar at four weeks.
41 12-ounce bottles.
3/25/2015 Update: Three months after bottling, bottles of this beer have carbonated.
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Grapefruit IPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.013 |
7.46 |
48.44 |
9.51 °L
|
4.5K |
5 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2016 11:47 AM |
Notes: |
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Dixie Blackened Voodoo Lager
|
Dark American Lager
|
5 Gallons |
1.051 |
1.009 |
5.52 |
38.49 |
17.05 °L
|
4.4K |
1 |
|
Author:
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TravelDog
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Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: 3/4 |
Priming Amount: cup |
Creation
Date: 3/18/2015 10:45 PM |
Notes: Harvested top crop of yeast from Colorado IPL. Day two of fermentation. |
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Hazelnut Brown Ale
|
American Brown Ale
|
5 Gallons |
1.058 |
1.014 |
5.82 |
25.67 |
28.62 °L
|
4.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 2/26/2017 4:43 PM |
Notes: Steep grains in 6 gallons of 120 degree water
Gradually raise temperature to 170 degrees over a half hour.
Bring to boil and add malt extract
Add 1 oz Perle hops (@60 min)
Add 1 oz Saaz hops (@20 min)
Add 1 Tsp. Irish Moss (@10 min)
Cool wort to 70 degrees
Pitch Yeast
Prime with 4 oz. dextrose and add 4 oz hazelnut extract at bottling |
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Caramel Apple Hard Cider
|
Common Cider
|
5.5 Gallons |
1.416 |
1.096 |
42.03 |
0 |
8.05 °L
|
4.4K |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.377 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2015 12:09 AM |
Notes: Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast
Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 – 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup
Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.
Part 1 (Started 1/7/12):
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.
In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.
Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.
Pour bottles 4, 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.
Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015
Rack cider into a 5 gallon carboy.
OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, skip this optional step.
Make the Caramel Syrup and wait 24 hours before proceeding.
After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.
If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. I highly recommend that you fill and cap a plastic pop or beer bottle first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.
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Beowulf
|
Imperial IPA
|
4.25 Gallons |
1.105 |
1.019 |
11.29 |
230.94 |
12.27 °L
|
4.4K |
1 |
|
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 27 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1 |
Primary
Temp: 64 ° F |
Priming Method: Dme |
Priming Amount: .5 cup - 4 oz |
Creation
Date: 12/31/2013 4:42 PM |
Notes: We brew this with a full boil volume of 5 gallons of spring water
1. Bring 5 gal. of water to 155 - 160 degrees and then steep 1 lb. of crystal 10L malt and 1 lb of 2-row malt for 25 minutes.
2. Bring pot to a boil and then turn off heat and add 6 lb. of Extra Pale DME and 6 lb. of Amber LME. Stir constantly and once dissolved, return heat.
=======================
60 minute boil
=======================
1. Add 1 oz. of Mosaic hops (pellets) and 3.5 oz. of Centennial hops (pellets) at 60 minutes.
2. Add 1 oz. of Magnum hops (pellets) at 45 minutes.
3. Add 1 oz. of Citra hops (whole leaf) and 1 oz. of Cascade hops (whole leaf) at 15 minutes.
4. Once 60 minute has completed, remove from stove and cool wort to 70 - 75 degrees. Take a hydrometer reading. Your target OG should be 1.089. Experience tells us that about 1 gallon of liquid will burn off, so you OG might be 1.11. Add 1 gallon of spring water and you should reach your target OG.
5. Pour into primary fermentator.
6. Aerate/Stir the wort.
7. Add yeast starter or enough yeast vials to hit target of 404 billion cells. Target attenuation should be 75% before you siphon into secondary fermentation. Aim for 9 to 11 days in primary fermentation. Be very prepared for blowoffs!
8. Siphon into secondary fermentater for 8 to 10 days. Take another gravity reading.
9. After secondary is complete, you are ready for bottling. We are aiming for 1.6 vols of CO2, so we will add 1/4 cup of dme into a saucepan with 2 and 1/2 cups of water and bring to a boil. Let mixture cool and then pour into a bottling bucket.
10. Siphon beer from secondary fermentator into bottling bucket.
11. Pour into bottles.
12. Let bottles sit at room temp for 10 days. Next, move bottles into fridge and let them sit for 10 days.
13. Enjoy.
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Sunshine Wheat Beer Clone
|
American Wheat or Rye Beer
|
5 Gallons |
1.049 |
1.012 |
4.87 |
19.84 |
4.56 °L
|
4.4K |
0 |
|
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Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Wheat DME |
Priming Amount: 1.25 C + 2 C Water |
Creation
Date: 2/10/2015 8:23 AM |
Notes: Clone Sunshine Wheat Beer
(secondary yeast to try Wyeast's 1010 American) |
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Blackberry Wheat Ale
|
Fruit Beer
|
6 Gallons |
1.061 |
1.015 |
6.03 |
14.61 |
9.62 °L
|
4.4K |
5 |
|
|
Boil
Size: 4.2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 10/5/2012 2:59 PM |
Notes: This recipe calls for a total of 4.5 lbs of blackberries. Separate and freeze all of them beforehand.
For the primary fermenter, GENTLY boil 1/2 of the blackberries in water, basically making a syrup. Let it cool and then add to the primary before closing and pitching. Make sure to use a blow-off tube, as the fermentation can be extremely vigorous.
For the secondary fermenter, add the other 1/2 of the blackberries directly when transferring.
The final result is a very smooth, crisp, and light beer. The blackberries provide a strong flavor as an aftertaste, but the beer isn't sweet. It almost tastes like a cider. |
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1 Gallon Stout
|
Dry Stout
|
1 Gallons |
1.057 |
1.01 |
6.29 |
64.29 |
50 °L
|
4.4K |
1 |
|
Author:
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IPA_Nucks
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Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Dextrose/ bottleing |
Priming Amount: 5 oz |
Creation
Date: 1/27/2015 8:25 PM |
Notes: |
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Brewferm Biere Blanche Tarwebier 1,5 Kg
|
Weizen/Weissbier
|
16.5 Litres |
1.052 |
1.015 |
4.92 |
0 |
3.79 °L
|
4.4K |
1 |
|
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Boil
Size: 7 Litres |
Boil Time: N/A |
Boil Gravity: 1.123 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Destrosio |
Priming Amount: 120g |
Creation
Date: 9/20/2013 9:53 PM |
Notes: |
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Stella Clone
|
Classic American Pilsner
|
5.5 Gallons |
1.037 |
1.01 |
3.48 |
15.14 |
3.91 °L
|
4.4K |
1 |
|
Author:
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NJBrewer
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2014 7:17 PM |
Notes: |
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Russian Imperial Stout
|
Russian Imperial Stout
|
3 Gallons |
1.099 |
1.015 |
11.01 |
58.34 |
40 °L
|
4.4K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 7/13/2012 4:42 PM |
Notes: Ferment in primary for 14 days. Transfer to secondary for 14 days. Bottle and age for a minimum of 5 months. |
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Coopers IPA
|
American IPA
|
21 Litres |
1.064 |
1.018 |
6.03 |
10.16 |
9.23 °L
|
4.4K |
4 |
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 26 ° C |
Priming Method: Corn Sugar |
Priming Amount: 231 |
Creation
Date: 5/24/2015 10:19 AM |
Notes: |
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Yuengling Clone
|
Cream Ale
|
5 Gallons |
1.055 |
1.013 |
5.5 |
17.51 |
10.61 °L
|
4.4K |
6 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2015 12:08 AM |
Notes: |
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Requiem Raspberry
|
Fruit Beer
|
5.5 Gallons |
1.077 |
1.01 |
8.75 |
42.77 |
10.97 °L
|
4.4K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/25/2012 4:31 PM |
Notes: Primary for one week.
Transfer to Secondary on top of thawed raspberries. (make sure to get pure raspberries, no additives i.e. no extra sugars)
*NOTE*
Should read 5 days for the fruit in the secondary, not 5 minutes. I just couldn't find where to change it to days.
Original recipe calls for 6.5 pounds of DME, I upped how much I wanted to raise the ABV. I also modified the attenuation to try and raise the ABV, I'll make sure to note what I actually get. |
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Earl Grey & Wheat IPA
|
English IPA
|
10 Litres |
1.074 |
1.021 |
7.03 |
43.24 |
5.12 °L
|
4.4K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 50 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: Dextrose |
Priming Amount: 8g per litre |
Creation
Date: 6/20/2013 9:49 PM |
Notes: 1. Steep the malt and tea for 30 mins at 60-65 deg C.
2. Add the LME and sugar, top up with hot water and bring to boil, adding hops and tea as instructed.
3. Chill to 22 deg C and pitch yeast.
4. Once fermentation has calmed down, dry hop for 4+ days and add the last addition of tea 48hrs prior to bottling.
The first addition of Earl Grey Tea is during the steep, with the Maris Otter Malt. This equates to three average tea bags.
The second addition of Earl Grey Tea (around 7 tea bags) prior to racking to bottles, for a duration of the last 48 hours.
______
This is an experimental batch, please feel free to comment. |
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German Style Altbier
|
North German Altbier
|
5 Gallons |
1.053 |
1.012 |
5.34 |
30.27 |
17.79 °L
|
4.3K |
4 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/7/2012 8:17 PM |
Notes: |
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SMASH American Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.013 |
5.04 |
38.21 |
2.8 °L
|
4.3K |
5 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2014 6:20 PM |
Notes: 1lb Corn Sugar added at 10 minutes left in boil. |
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Scottish Wee Heavy
|
Scottish Heavy 70/-
|
5 Gallons |
1.089 |
1.02 |
8.97 |
9.42 |
13.88 °L
|
4.3K |
3 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 1/25/2012 6:32 PM |
Notes: |
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Wild Yak Pacific Clone
|
No Profile Selected |
21 Litres |
1.043 |
1.006 |
4.75 |
21.96 |
3.08 °L
|
4.3K |
2 |
|
|
Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.179 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2018 10:31 AM |
Notes: |
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