Imperial Gingerbread Stout
|
Foreign Extra Stout
|
5.5 Gallons |
1.101 |
1.024 |
10.17 |
65.45 |
40 °L
|
13.9K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2013 8:42 PM |
Notes: ===11-16-13=== - Subs: Magnum for bittering. Very high alpha kent goldings, so only used 1.5oz on each addition. - OG: 1.109 (refracto) - 12-2-13 FG: 1.04 Sooo, wow. It's definitely not done. And only bubbling every 2 minutes. Going to make starter of some leftover 001 and try pitching again. wtf. - 12-15-13 FG: 1.036 (hydro). Holy crap. So slow. May pitch some sort of high gravity yeast and add some nutrient? blech. Been reading up on this issue of stuck fermentation. Apparently, for this massive a beer, a 1L starter isn't enough. Next time: 2L starter and aerate the shit out of it. Then immediately start another 1L starter and pitch after high krousen in primary. Pitching 1 packet of dried champagne yeast AND a 1L starter of champagne yeast. - 12-28-13 FG: 1.034 Pitching WLP009 Super High Gravity Yeast in a 2L starter to try and finish the job. -1-18-13 FG: 1.024 Yay WLP009! It seems like there's positive pressure on the bubbler, so I'm going to let it go a few more weeks. Added 1.5tsp yeast energizer and 1.5tsp yeast nutrient. - 2-17-14 FG: 1.02 Racked to secondary (tertiary?) 2oz American Medium toast oak blocks, soaked in Rye Whisky for 1.5hrs. Was about 1/2 cup of whisky added. |
|
Ramblin' Rose - SMaSH IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.011 |
6.98 |
79.49 |
3.52 °L
|
13.8K |
22 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 11:35 PM |
Notes: |
|
Cascadian Dark Ale (Black IPA)
|
American IPA
|
12 Gallons |
1.067 |
1.017 |
6.64 |
94.45 |
31.85 °L
|
13.8K |
2 |
|
|
Boil
Size: 17 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/29/2012 3:17 PM |
Notes: For this batch use 22.5 gallons of water and collect 17.5 for the boil due to losses from hops.
Strike with 9 gallons at 160 to hit 147. Raise through Herms to 150 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170
Pacman Yeast. Made a 2 liter starter
Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.
|
|
Tripel Karmeliet Clone
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.091 |
1.022 |
9.06 |
25.16 |
5.12 °L
|
13.8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 5:14 AM |
Notes: |
|
Founder's Brewing's Breakfast Stout Clone
|
Oatmeal Stout
|
5.5 Gallons |
1.072 |
1.01 |
8.11 |
28.38 |
40 °L
|
13.8K |
2 |
|
|
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: Forced Carbonation |
Priming Amount: 3 weeks (min.) at 8 psig |
Creation
Date: 1/24/2012 9:43 PM |
Notes: (5 gallons/ 19 L, extract with grains) OG = 1.078 FG = 1.020 IBUs = 60 SRM = 59 ABV = 7.5 %
Step by Step:
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.
All-grain option:
This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 172 °F (78° C) water to stabilize at 155 ºF (68º C) for 60 minutes. Sparge slowly with 175 ºF (79º C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe. |
|
Irish Red Ale-BIAB
|
Irish Red Ale
|
5 Gallons |
1.062 |
1.02 |
5.48 |
25.52 |
22.28 °L
|
13.8K |
11 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2014 6:53 PM |
Notes: 7.4 gal of strike/mash water needed at 160 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 152 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let it drain into kettle.
Start 60 min boil and hop schedule.
Finish cooling wort with chiller to 70 F and pitch yeast. |
|
American Porter
|
American Porter
|
5.25 Gallons |
1.057 |
1.015 |
5.62 |
44.95 |
30.02 °L
|
13.8K |
16 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 3.7 |
Creation
Date: 12/27/2016 10:19 PM |
Notes: Priming assumes 5 gallons bottled |
|
COORS BANQUET LAGER
|
American Light Lager
|
5 Gallons |
1.046 |
1.008 |
5.07 |
12.56 |
2.38 °L
|
13.6K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 65 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2017 11:59 AM |
Notes: COORS BANQUET LAGER... DEFINITELY ONE OF THE BEST AMERICAN LAGER BEERS THAT EVER EXISTED....IT ACTUALLY HAS FLAVOR.. BLOWS AWAY MOST MACRO LAGERS OUT THE DOOR.. IF YOU FERMENT THIS CAREFULLY AT THE CORRECT TEMPERATURE, YOU WILL ACHIEVE A VERY GOOD BEER...SOMETIMES THE COORS YEAST STRAIN IS AVAILABLE TO PURCHASE FOR HOME BREWING....IF YOU CAN GET THIS YEAST YOU WILL NAIL IT!!!! I LIKE TO USE PRIMARY FERMENTER ONLY.... I FERMENT AT 50 FOR 2 WEEKS.. THEN SLOWLY BUMP TEMPERATURE UP TO 68 OVER 3 DAYS....HOLD FOR 2 DAYS....THEN COLD CRASH AT 35 FOR 3 TO 5 DAYS TO CLEAR....BOTTLE OR KEG AT 2.6 VOLUMES OF C02.. WHEN CARBONATION IS COMPLETE, LAGER BOTTLES FOR ATLEAST 1 TO 2 WEEKS...DELICIOUS BEER ON A HOT SUMMER DAY!!!! |
|
American Red Ale
|
American Amber Ale
|
6 Gallons |
1.066 |
1.016 |
6.63 |
64.58 |
17.09 °L
|
13.6K |
3 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2012 5:31 AM |
Notes: 76% Att = 6.76% ABV
Placed 4th in the 2013 UMMO with iteration #1. |
|
The Quiet Man - Citra Lager
|
American Lager
|
21 Litres |
1.045 |
1.008 |
4.93 |
16.35 |
2.58 °L
|
13.6K |
6 |
|
|
Boil
Size: 27.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 6.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2013 5:04 PM |
Notes: Brewed using the 20L Braumeister. Pops doesn't like hoppy or bitter beers, but I've tried to make this as tasty as I can.
Clear using gelatin because 'lager shouldn't be cloudy' :-) |
|
Elysian Space Dust Variant
|
American IPA
|
5 Gallons |
1.086 |
1.024 |
8.21 |
73.43 |
9.33 °L
|
13.6K |
17 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.55 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2016 9:40 PM |
Notes: http://www.elysianbrewing.com/elysian-beers/space-dust-ipa/
STYLE
India Pale Ale
BODY
Light to Medium
TASTING NOTES
The hopping is pure starglow energy, with Chinook to bitter and late and dry additions of Citra and Amarillo.
MALTS
Great Western premium two-row, c-15 and Dextra-pils
HOPS
Chinook, Citra and Amarillo
ABV: 8.2%
IBU: 73
NOTE: Variant comes into play by adding Melanoidin (want a maltier profile) |
|
Traditional Berliner Weisse
|
Berliner Weisse
|
11 Gallons |
1.039 |
1.01 |
3.87 |
6.69 |
2.89 °L
|
13.6K |
2 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 45 |
Boil Gravity: N/A |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2012 12:09 AM |
Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend. |
|
Westmalle Tripel Clone
|
Belgian Tripel
|
12 Gallons |
1.092 |
1.022 |
9.23 |
36.92 |
5.53 °L
|
13.5K |
5 |
|
Author:
|
|
ajbeckwith
|
|
Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 77 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb/Bottle Condition |
Priming Amount: N/A |
Creation
Date: 12/11/2014 3:42 AM |
Notes: The 'Late Addition' Belgian Candi Syrup and Table Sugar are actually 5lbs and 1lbs, respectively, added after 3 days of fermentation. They are added as fermentables to approx final ABV. |
|
Firestone Walker Union Jack IPA Clone
|
American IPA
|
5.5 Gallons |
1.087 |
1.027 |
7.87 |
81.05 |
8.14 °L
|
13.5K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Sugar |
Priming Amount: TBD |
Creation
Date: 11/14/2016 1:15 AM |
Notes: Firestone Walker Union Jack IPA. In their own words…”An aggressively hopped West Coast-style IPA. Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics. Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew. A true tribute to the style that put the West Coast on the craft beer map.” I was able to collect the following recipe details from their website http://www.firestonebeer.com/beers/products/union-jack 1.060 Original Gravity; 7.5% ABV; 70 IBUs; Light Amber Color (8 SRM)
Dry Hop Schedule
After about 1 week in the primary, transfer to a secondary and dry hop with 1 oz Amarillo, 1 oz Cascade, and 1 oz Centennial.
After about 1 week in the secondary, transfer to a third vessel and dry hop with 1 oz Citra, 1 oz Chinook, and 1 oz Simco.
Carbonate to ~2.5 volumes of CO2 (moderate-high) and enjoy! |
|
Strawberry Milkshake IPA
|
American IPA
|
5.5 Gallons |
1.074 |
1.023 |
6.67 |
96.89 |
5.91 °L
|
13.5K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2018 8:36 PM |
Notes: https://www.beeradvocate.com/community/threads/may-edition-what-homebrew-are-you-drinking.508399/page-2#post-5460155
https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/
https://byo.com/article/neipa-style-profile/
http://www.homebrewfinds.com/2016/06/finding-the-conan-strain-of-yeast-vermont-ipa.html
STRAWBERRY MILKSHAKE IPA
For 5.5 gallons at 1.073 OG 1.012 FG
66 IBU
5.3 SRM
8.0% ABV
Malt
8.0 lbs pale malt
2.0 lbs Golden Naked Oats
1.0 lbs flaked oats
1.0 lbs white wheat malt
Mash
Single infusion mash at 150°F
Hops
1.0 oz Columbus for 60 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
3.0 oz of Mosaic at dry-hop (10 days after fermentation start, or when kegged)
Yeast
Conan
Miscellaneous
1.5 lbs lactose (added 2 days after fermentation start)
6.0 lbs strawberry puree (added 2 days after fermentation start) [For the puree, took 6lbs of frozen strawberries, added 1.5lb of lactose on stove with ~12oz of fermenting ‘wort’ and heated gently to around 180F for ~15 minutes, to ensure no contamination of wild yeast)
Note: You can also add some pectinase at this time, which might help breakdown the strawberries a little more and enhance flavor extraction. |
|
Toombstone - Banana Wheat
|
Weissbier
|
21 Litres |
1.048 |
1.006 |
5.49 |
11.84 |
3.51 °L
|
13.5K |
18 |
|
|
Boil
Size: 27.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 5.411 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2013 7:54 PM |
Notes: Brewed using the 20L Braumeister. Finally a beer for me, one of my favourite beer styles from one of my favourite countries to visit. Fermented towards the high end of the yeast temp to extract the banana flavours I love, if they are not for you please ferment at a lower temperature.
Update 2019-06-27: I have changed the malt bill to include a lot more wheat, as I have learned this brings out the banana, the mash schedule slightly changed to improve body. |
|
Rebel IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.58 |
51.23 |
9.38 °L
|
13.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2014 8:31 PM |
Notes: |
|
Bakke Brygg Ginger Ale 25 L
|
Spice, Herb, or Vegetable Beer
|
25 Litres |
1.043 |
1.01 |
4.41 |
10.82 |
2.95 °L
|
13.4K |
17 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 11/14/2014 3:22 PM |
Notes: I vår friske ingefær-ale bruker vi fersk ingefær. Vi anbefaler en mengde mellom 250 g (mildt) og 1 kg (veldig kraftig). 500 g kan være et greit utgangspunkt og gir et godt merkbart, men ikke totalt dominerende ingefær-preg.
Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP028, WLP051, WLP090, Danstar Nottingham |
|
Cinnamon Apple Brown Ale
|
Fruit Beer
|
5 Gallons |
1.05 |
1.012 |
4.89 |
26.24 |
18.01 °L
|
13.4K |
12 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar dextrose |
Priming Amount: .5 oz |
Creation
Date: 9/6/2012 8:48 PM |
Notes: Add apple extract to the bottling stage with priming sugar |
|
Amarillo Pale Ale
|
American Pale Ale
|
5 Gallons |
1.055 |
1.014 |
5.42 |
68.05 |
10.41 °L
|
13.3K |
1 |
|
|
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 12:54 AM |
Notes: Not sure about the Yeast... will need to update later.
This was my first beer for home brew... loved it!! |
|
|
|