Double Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.053 |
1.017 |
4.75 |
17.47 |
35.67 °L
|
6.1K |
2 |
|
|
Boil
Size: 3.5 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: 4/6/2012 5:54 PM |
Notes: clean and drinkable but according to judges, is a little thin compared to style. Recommend adding an additional pound of DME and maybe a little carafoam to add body and mouthfeel. Many stout junkies at local home brew shop very much enjoyed this one, didn't recommend any changes unless I was to enter it in competition. |
|
Miller Genuine Draft Clone
|
American Lager
|
5.5 Gallons |
1.047 |
1.012 |
4.67 |
9.28 |
2.83 °L
|
6.1K |
3 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2018 7:05 PM |
Notes: |
|
Nutella Stout
|
Sweet Stout
|
2.75 Gallons |
1.089 |
1.025 |
8.46 |
11.66 |
40 °L
|
6K |
1 |
|
|
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: corn sugar |
Priming Amount: 2 oz |
Creation
Date: 3/5/2012 6:02 PM |
Notes: |
|
Nighthawk IIPA
|
Imperial IPA
|
5 Gallons |
1.089 |
1.022 |
8.73 |
90.66 |
38.71 °L
|
6K |
8 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 99 |
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: 1/23/2012 10:02 PM |
Notes: Actual OG was 1.090. I used two packs of yeast to give it a healthy fermentation. Primary fermentation : 1 week so far, planning on 3/4 weeks. Then dry hop in the secondary for another 10 days. 2/15 racked to secondary for dry hop, SG was 1.021
Done done and done. Tastes amazing. Nice bone-white head. Full body and nice hoppiness that you would expect from a black IPA
|
|
Big Imperial IPA #1
|
Imperial IPA
|
5 Gallons |
1.091 |
1.023 |
8.96 |
61.23 |
9.53 °L
|
6K |
3 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/8/2012 2:38 AM |
Notes: |
|
Townsends Ginger Beer
|
Alternative Sugar Beer
|
1 Gallons |
1.031 |
1 |
4.05 |
0 |
13.57 °L
|
5.9K |
1 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
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: 5/16/2019 5:33 PM |
Notes: Add molasses and turbinado sugar to water.
Add powdered/chopped ginger.
Squeeze juice from one lemon into the mash (remove seeds). Add zest of lemon, if desired.
Heat to boiling, and boil for 10 minutes.
Strain ginger out and let cool until "blood warm" or body temperature (feels not hot or cold when touching).
Pitch the yeast.
Ferment for 12-16 hours, then bottle. Put in fridge and drink while fresh. Alternatively, ferment for a few days then bottle with a raisin or two, or a dash of turbinado or table sugar, for carbonation.
Thank you to Townsends on YouTube for this awesome ginger beer recipe! As he describes, it's based on a 1737 William Alice recipe for "Philadelphia Molasses Beer" as well as an 1811 recipe from the New Family Receipt Book. |
|
HopDevil IPA Clone
|
American IPA
|
5 Gallons |
1.063 |
1.016 |
6.2 |
57.5 |
10.59 °L
|
5.9K |
3 |
|
|
Boil
Size: 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: 2/23/2012 12:30 AM |
Notes: |
|
1554 Clone
|
Dark American Lager
|
5 Gallons |
1.051 |
1.013 |
5.01 |
23.95 |
25.48 °L
|
5.9K |
0 |
|
Author:
|
|
TravelDog
|
|
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: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2015 12:15 AM |
Notes: Step by Step.
Steep grains in 3.0 qts. of water at 154'f for 45 minutes. Add water to make 3.0 gallons of wort and bring to boil. Stir in dried malt extract and boil for 60 minutes, adding hops at time indicated. Add Munich malt extract for final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons with cool water, aerate and pitch yeast. ferment at 65'F |
|
Coors Light Clone
|
American Light Lager
|
5 Gallons |
1.042 |
1.006 |
4.72 |
9.84 |
2.23 °L
|
5.9K |
1 |
|
Author:
|
|
JonBeer
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2017 9:06 PM |
Notes: After fermentation, lager at 35 degrees for 40 days |
|
Jingle All The Way Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.068 |
1.018 |
6.56 |
16.13 |
20.15 °L
|
5.8K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 5 |
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: 9/8/2012 3:53 PM |
Notes: |
|
Cucumber Blonde
|
Blonde Ale
|
5.25 Gallons |
1.046 |
1.011 |
4.62 |
22.59 |
4.69 °L
|
5.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Honey |
Priming Amount: 6.75 oz |
Creation
Date: 2/20/2013 1:39 AM |
Notes: |
|
Cider
|
English Cider
|
2.13 Gallons |
1.045 |
1.001 |
5.81 |
0 |
3.7 °L
|
5.8K |
5 |
|
Author:
|
|
peterj
|
|
Boil
Size: 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: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2012 2:39 PM |
Notes: 2 lb Apple Juice = 2 gallons Apple Juice
Boil yeast nutrient and lemon juice in 2 cups water. Take off heat and steep tea for 10 minutes. Cool and add to fermenter with apple juice and yeast.
Primary for 4-6 weeks.
Bottle condition 3 weeks.
Very clear and pale in color. Very dry with a nice apple tartness and slight yeast esters.
maybe add 4 ounces Stevia to backsweeten |
|
Dirty Blonde
|
California Common Beer
|
5 Gallons |
1.049 |
1.011 |
4.88 |
17.03 |
3.76 °L
|
5.8K |
6 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
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: 3/9/2015 1:13 PM |
Notes: Recipe based on Atwater's Dirty Blonde. Hybrid of Begian Witbier and American Blonde. |
|
German Pilsner
|
German Pilsner (Pils)
|
5.25 Gallons |
1.046 |
1.008 |
5 |
18.71 |
3.29 °L
|
5.8K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2017 7:01 PM |
Notes: German Pilsner
Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.046
Final Gravity: 1.008
ABV: 5%
IBU: 18.71
Ingredients:
2.5 gal Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra water because of the fluid loss during the boil process
1lb German Pilsner
.5lbs German Munich
6lbs Pilsen Malt Syrup
3oz Saaz Hops
2 Saflager S-23 Lager Yeast
Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Pilsen Malt Syrup and return wort to boil
Add 1oz Saaz hops and boil for 60 minutes
Add 1oz Saaz hops and boil for 30 minutes
Add 1oz Saaz hops and boil for 15 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.046
Add 2 packs Saflager S-23 Lager Yeast
Fermentation:
Primary – 2 weeks at 64-70 degrees
Secondary – 2 weeks at 50-54 degrees
Secondary – 2 weeks at 44-48 degrees
Bottling:
6 weeks after brew date
Use .25oz of corn sugar per gallon of beer
Condition beer for 4 weeks at room temperature
|
|
Pumpkin Cider
|
Common Cider
|
2.8 Gallons |
1.055 |
1.014 |
5.46 |
0 |
1.06 °L
|
5.7K |
3 |
|
|
Boil
Size: 0.7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.222 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2016 1:00 PM |
Notes: Yeast is Brewer's Best Cider House Select (1/2 package).
Boil Pumpkin, Honey and any additional sugars with spice and fining for 30 minutes. Cool to 70 degrees and mix with room temperature sweet cider.
Note: Sugar content includes the sweet cider and pumpkin. I added about 1/2 pound of cane sugar to hit OG 1.055. |
|
Ayinger Maibock Clone
|
Maibock/Helles Bock
|
5 Gallons |
1.071 |
1.021 |
6.55 |
19.67 |
5.78 °L
|
5.7K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 10:57 PM |
Notes: Peaks at 3-7 months |
|
Merry Monks Tripel Clone
|
Belgian Tripel
|
3 Gallons |
1.087 |
1.022 |
8.55 |
19.06 |
3.59 °L
|
5.7K |
5 |
|
|
Boil
Size: 3.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Yeast |
Priming Amount: N/A |
Creation
Date: 1/19/2014 3:33 PM |
Notes: Ferment @ 70 degrees for 4 days, then raise to 75 degrees, chill after Terminal Gravity is reached (1.012).
Bottle condition with same yeast strain t 3.2 vol co2.
Stress of yeast produces flavors; under-pitch and under-oxygenate. |
|
HellaNutella Imperial Milk Stout
|
Russian Imperial Stout
|
10 Gallons |
1.089 |
1.021 |
8.98 |
51.22 |
40 °L
|
5.7K |
2 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 6.6oz to 1 cup water |
Creation
Date: 10/14/2012 5:04 PM |
Notes: • 8oz Roasted Cocoa Nibs will be added to secondary fermenter a la dry hopping.
• 3oz Belgian Cocoa Powder will be dissolved in 1 cup boiling water, cooled and added along with 2oz Hazelnut Extract at bottling.
• Priming with 6.6 to 7.2oz corn sugar in 1.5 cup water for 2.1 to 2.2 volumes CO2 (style is between 1.7—2.3... I like a little more carb than most). |
|
Vanilla Coffee Blonde
|
Blonde Ale
|
5.5 Gallons |
1.048 |
1.011 |
4.83 |
35.68 |
3.29 °L
|
5.7K |
1 |
|
Author:
|
|
CHMadsen
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 10:54 PM |
Notes: 1.5 oz vanilla flavored coffee beans soaked in vodka |
|
Vanilla Cream Ale - 009
|
Cream Ale
|
5 Gallons |
1.088 |
1.02 |
8.95 |
24.9 |
33.19 °L
|
5.7K |
7 |
|
|
Boil
Size: 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: Priming Sugar |
Priming Amount: N/A |
Creation
Date: 4/13/2012 4:47 AM |
Notes: Brewed June 22, 2012.
OG: ???
FG: 1.019
Lactose (Milk Sugar) and Belgian Candi Syrup added with 15 minutes left in boil.
**note - during primary fermentation the foam blew back through the airlock. Let it go a few days then changed out airlock with a fresh one.
Transferred to secondary / clearing carboy July 15,2012.
**note - When transferring to secondary clearing I noticed when I pull the airlock that the plug was full of mold. Took care to try not to contaminate batch when pulling the lock to do the secondary transfer.
Bottled July 2, 2012.
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