'#1 American Pilsner
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Classic American Pilsner
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5.25 Gallons |
1.048 |
1.009 |
5.21 |
20.4 |
3.16 °L
|
5.1K |
4 |
|
Author:
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Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.085 |
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: 6/18/2015 3:48 PM |
Notes: |
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Ultra Light
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American Light Lager
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5 Gallons |
1.046 |
1.006 |
5.31 |
8.15 |
3.14 °L
|
4.5K |
1 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 5/28/2019 3:25 PM |
Notes: |
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Townsends Ginger Beer
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Alternative Sugar Beer
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1 Gallons |
1.031 |
1 |
4.05 |
0 |
13.57 °L
|
5.9K |
1 |
|
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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. |
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Avg. Perfect Northeast IPA (NEIPA) 1 Gallon Conversion
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American IPA
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1 Gallons |
1.068 |
1.018 |
6.54 |
65.34 |
5.2 °L
|
9.7K |
14 |
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Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2017 5:46 AM |
Notes: |
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Bodhizafa Clone
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Specialty IPA: Belgian IPA
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6 Gallons |
1.063 |
1.012 |
6.68 |
84.79 |
9.06 °L
|
11.6K |
6 |
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Author:
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2017 3:08 AM |
Notes: |
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Grapefruit IPA
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American IPA
|
5.5 Gallons |
1.07 |
1.013 |
7.46 |
48.44 |
9.51 °L
|
4.4K |
5 |
|
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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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Chocolate Peanut Butter Stout
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Irish Stout
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5 Gallons |
1.065 |
1.014 |
6.69 |
30.19 |
33.28 °L
|
8.6K |
1 |
|
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Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 5/23/2016 10:20 PM |
Notes: First batch fermented in primary almost completely in 4 days. |
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Stone Arrogant Bastard Clone
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American Strong Ale
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5 Gallons |
1.071 |
1.018 |
6.95 |
73.43 |
15.66 °L
|
4.9K |
4 |
|
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Boil
Size: 3.33 Gallons |
Boil Time: 75 |
Boil Gravity: 1.106 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2016 6:05 AM |
Notes: |
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Irish Red
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Irish Red Ale
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5.5 Gallons |
1.059 |
1.015 |
5.97 |
19.28 |
14.3 °L
|
5K |
1 |
|
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Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 170g |
Creation
Date: 12/12/2015 12:02 AM |
Notes: |
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Triple IPA
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American IPA
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5.5 Gallons |
1.104 |
1.02 |
11.03 |
80.96 |
12.84 °L
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6.7K |
4 |
|
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2015 10:48 AM |
Notes: |
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The Great Pumpkin....Ale
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Spice, Herb, or Vegetable Beer
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5.5 Gallons |
1.06 |
1.017 |
5.7 |
22.42 |
13.41 °L
|
10.4K |
22 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
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: N/A |
Creation
Date: 4/6/2012 12:23 AM |
Notes: Campden Tablet prior to steeping.
Irish Moss, Whirlfloc @ 15 min.
Yeast Nutrient @ 10 min.
Carbonation volume = 2.3 |
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Chocolate Milk Stout (Patio 1812)
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Sweet Stout
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5 Gallons |
1.061 |
1.018 |
5.6 |
24.52 |
28.58 °L
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8.5K |
15 |
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Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 6oz |
Creation
Date: 4/24/2015 8:57 PM |
Notes: Add the Cacoa nibs to the secondary and give it 2 weeks in the secondary
Bottled 1/2 then added Brewers Best Peanut butter flavoring to make a chocolate PB stout.
This is the best milk stout that I have ever tasted. Both the Chocolate and the Chocolate & Peanut Butter versions were loved by all that enjoy a good Porter/Stout. Could have improved the PB version with a little less Peanut Butter flavor (will only add 4 ounces/5 gallons in any future batches)
I had to take this one out of the rotation - only because I am lactose intolerant and even if I take a lactose digestive supplement i can't drink more than one without having issues. |
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Tangerine Ipa
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American IPA
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5.5 Gallons |
1.062 |
1.016 |
6.14 |
42.13 |
10.25 °L
|
6.2K |
4 |
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
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: 4/5/2015 5:44 PM |
Notes: |
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Green Bullet IPA
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American IPA
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21 Litres |
1.057 |
1.011 |
6.01 |
62.41 |
7.68 °L
|
4.8K |
1 |
|
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Boil
Size: 10 Litres |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2015 5:57 PM |
Notes: Neales Yard West Coast Yeast - supposed to be US-05 in disguise. |
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Smoky Amber
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American Amber Ale
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5 Gallons |
1.067 |
1.016 |
6.7 |
17.83 |
14.08 °L
|
5K |
11 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 12:11 AM |
Notes: First self-made recipe |
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La Fin Du Monde Clone
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Belgian Tripel
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5.25 Gallons |
1.088 |
1.02 |
8.91 |
13.42 |
5.22 °L
|
11.6K |
10 |
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
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: 1/16/2015 11:21 PM |
Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them. |
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PMP Old Speckled Hen-EXTRACT
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Extra Special/Strong Bitter (ESB)
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5 Gallons |
1.06 |
1.011 |
6.41 |
35.21 |
10.28 °L
|
5.1K |
7 |
|
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Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 8:29 PM |
Notes: Extract notes:
1.5 gal of strike/mash water needed at 165 deg F.
Add grains and steep for 45 min.
Add 1.5 gal of water and bring to boil. Turn off heat and add DME and stir well to dissolve malt. Turn on heat and bring to boil and start 60 min boil and hop schedule.
Cool wort down to about 85-90 deg F. Dump into sanitized fermenter and add cold water to equal about 5 gal's. Pitch yeast. |
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"Beginner's Luck" OneHop Pale Ale
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American Pale Ale
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5 Gallons |
1.049 |
1.014 |
4.6 |
49.49 |
10.5 °L
|
9K |
10 |
|
Author:
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Krimbos
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Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2013 10:34 PM |
Notes: This is a "test" beer for beginners to perfect their procedures. |
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Hoppy Red Ale
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Irish Red Ale
|
24 Litres |
1.052 |
1.013 |
5.09 |
29.55 |
12.59 °L
|
5.3K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2013 8:32 PM |
Notes: |
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Highlander Chocolate Coffee Porter
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Robust Porter
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22 Gallons |
1.057 |
1.016 |
5.41 |
19.33 |
39 °L
|
10.6K |
1 |
|
Author:
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Highlander
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Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: None/Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 4/30/2012 5:27 AM |
Notes: Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out.
Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste.
Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.
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