Mexican Calif Cerveza Lager - Pacifico
|
Light American Lager
|
5 Gallons |
1.05 |
1.013 |
4.85 |
25.96 |
2.93 °L
|
9.2K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 8:57 PM |
Notes: Add grains in bag and steep until water gets to boil
Remove grains
Add LME
Back to boil for 60 minutes
Add 1st hops
Add 2nd hops.
Cool wort to about 55 degrees.
Strain if needed when pouring to fermenter.
Add more distilled water up to the 5 gal mark.
Add yeast.
Leave to ferment 50-55 degrees in dark area,3-4 weeks
Can add 1lb of rice extract to increase alcohol, haven't tried it yet.
*********************************
I was told from taste testers this one tastes like Pacifico. |
|
Orange Blossom Cream Ale
|
Cream Ale
|
5 Gallons |
1.056 |
1.017 |
5.06 |
11.98 |
4.98 °L
|
9.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2013 2:13 AM |
Notes: 1. Remove crushed grains from package and put in muslin bag.Place in 2.5 gallon cold water and add 1/2 tsp amylase enzyme to water.Slowly bring to approx. 150 deg., and another 1/2 tsp amylase 30 minutes in, hold temp for 60 min. Discard grain.
2. Place grain bag in a separate pot of 1 gallon 170f water for about 10 minutes. Take bag out and place in a strainer above the main kettle, slowly pour the 1 gallon water over the grains, spreading it evenly.
3. Take off heat then add 1/2 of the Malt extract, stir well to dissolve. Bring to a boil then add bittering hops,
and continue boil for 50 min. Add aroma hops, and boil for 5 minutes. Add
Honey and Sweet Orange Peel, Boil for 5 minutes. Remove from heat then add remainder of dme
4. Place kettle in ice bath for about 10 minutes until it reaches 100f
5. Pour 1 gallon ice cold water into fermenter then pour unfermented beer (wort) slowly into fermentation vessel, top off with cold water to 5 gallons.
6. Let temperature drop to approx. 80 degrees. Take hydrometer reading,close the lid and shake fermenter vigourously for about 5 minutes. Next, “pitch” yeast on top, close lid and give it a nice swirl. Stabilize temp. at approx. 67 – 70 degrees. Keep in primary for 3 weeks then take gravity reading.
7. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, ADD Orange Cream Extract to bottling
bucket, then siphon beer into the same bucket. Fill bottles to 1 “ from top of bottle and cap.
8. Store beer at 67 – 70 degrees for 7 – 10 days minimum.
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|
Modelo Especial Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.042 |
1.007 |
4.57 |
6.67 |
3.45 °L
|
9.4K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.092 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 45 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2019 12:10 AM |
Notes: |
|
Honey Nut Cheerio
|
Northern English Brown
|
5 Gallons |
1.053 |
1.013 |
5.21 |
29.54 |
9.8 °L
|
9.5K |
0 |
|
Author:
|
|
Christopher Miller
|
|
Boil
Size: 5 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: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2011 4:35 PM |
Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops.
Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.)
The wort should ferment for 15 to 20 days. Bottle when bubbling stops. |
|
12 Wittbier
|
Witbier
|
23 Litres |
12.633 |
2.968 |
5.18 |
20.85 |
3.9 °L
|
9.8K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 10.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2015 6:30 PM |
Notes: zmiażdżone ziarna kolendry indyjskiej - 7g - 10 min.
zmiażdżone ziarna kolendry indyjskiej - 7g - 5 min.
suszona skórka pomarańczy - 10g - 10 min.
suszona skórka cytryny - 3g - 10 min.
suszona skórka pomarańczy - 10g - 0 min.
Curaçao 10 g
|
|
Wee Heavy Braggot (1 Gallon)
|
Braggot
|
1 Gallons |
1.082 |
1.01 |
9.53 |
43.08 |
20.33 °L
|
10K |
0 |
|
|
Boil
Size: 2.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.014 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar (Bottling Bucket) |
Priming Amount: .70 |
Creation
Date: 12/8/2017 3:26 AM |
Notes: IMPORTANT: Add honey at end of boil, flame out.
Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.
Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.
Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.
The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. this also allows for the syrup above. You may need to add more water as you go to keep in line. Use a dip stick to measure.
I made a Yeast starter using 6g of GoFerm and 5g Safale yeast.
Finished Notes:
Wort ready at 1 gallon and SG of 1.080 NICE!
next time: Might swap Munich for Victory to see difference in dryness.
Turned out great at 1.010. Honey fermented clean (not too hot) I left in fermenter for 18 days before bottling. It was good and drinkable after being bottled for 3 weeks. I am told aging makes it even better so I will save the rest for a couple months.. |
|
Maple Pecan Brown Ale
|
American Brown Ale
|
2.5 Gallons |
1.058 |
1.018 |
5.31 |
21.86 |
19.88 °L
|
10K |
2 |
|
Author:
|
|
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Grade B Maple Syrup |
Priming Amount: 3-4 oz |
Creation
Date: 3/7/2016 7:09 AM |
Notes: Note: This is a 2.5 gallon batch
Steep grains in mash. Hold at ~155F for 30-45 minutes.
Bring to boil then take off heat to add malt extract. Bring back to boil and follow additions:
60 mins: 0.4 oz East Kent Goldings
15 mins: 0.3 oz East Kent Goldings
Whirlfloc Tablet
0 mins: 4 oz pecans (to sterilize the pecans so they can sit in the fermentation)
Cool and add yeast as with any batch.
Our OG was 1.058 +/- 0.001 so pretty much right on target. I will add more results in about 2 weeks when primary fermentation is done!
Final Gravity: 1.015
Add a small amount of boiled maple syrup into the final product (after fermentation is complete). I suggest taking a small sample of beer (with a known volume) and adding small amounts of maple syrup to test flavor. Then add in the maple syrup in proportionally.
*Pecan Prep
Pecans are super oily and that can have an effect on head retention, texture etc. so it is crucial to remove as much oil from the pecans as possible prior to brewing with them.
Crush pecans and cook at 315F for 10-15 minutes. A food processor works really well for the crushing. To squeeze out oils, place in paper bags and let them soak or place under paper towels and place weight on them (my chemical engineering textbooks were perfect for this!)
Repeat this process as many times as necessary, we did it 5 times and still had a lot of oil so experiment with this.
**Maple Syrup Type
Use Grade B maple syrup which is the darker variety since it serves as better fermentable sugar. Can also be called Grade A Dark so look out for that.
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|
Porter (Wedding)
|
American Porter
|
5.5 Gallons |
1.056 |
1.014 |
5.53 |
29.47 |
37.72 °L
|
10K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/19/2014 7:58 PM |
Notes: |
|
#198 Easy English Beer
|
American Pale Ale
|
5.15 Gallons |
1.056 |
1.016 |
5.26 |
29.89 |
11.55 °L
|
10.9K |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2014 5:09 AM |
Notes: |
|
Bells Brewery - Oberon Clone
|
American Wheat or Rye Beer
|
5.25 Gallons |
1.057 |
1.014 |
5.64 |
24 |
6.38 °L
|
11.6K |
3 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/6/2013 9:36 PM |
Notes: This will give you a beer VERY close to Bells Oberon. You can go through the trouble of culturing the yeast from a 6 pack of Oberon, but you don't know how many generations their yeast has been cultured, so you could get some poor results. Use new, healthy yeast. |
|
Summer Citra Kölsch Partial Mash
|
Kölsch
|
5.5 Gallons |
1.048 |
1.012 |
4.76 |
22.58 |
3.75 °L
|
12K |
6 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Dextrose |
Priming Amount: 3oz |
Creation
Date: 4/5/2013 8:17 PM |
Notes: Partial mash version of All Grain recipe by Larry.
The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts.
This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :) |
|
American Pale Ale
|
American Pale Ale
|
5 Gallons |
1.055 |
1.015 |
5.18 |
37.79 |
7.91 °L
|
12.4K |
14 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2012 6:48 AM |
Notes: |
|
Blonde Stout
|
Experimental Beer
|
5.5 Gallons |
1.083 |
1.023 |
7.86 |
36.39 |
6.53 °L
|
12.7K |
4 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/28/2014 7:56 PM |
Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.
After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.
I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.
Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")
Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.
Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout. |
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BC Irish Red
|
Irish Red Ale
|
20 Litres |
1.049 |
1.011 |
5.03 |
14.92 |
20.24 °L
|
13.2K |
20 |
|
|
Boil
Size: 9 Litres |
Boil Time: 75 |
Boil Gravity: 1.109 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2015 10:43 AM |
Notes: |
|
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 |
|
Lagunitas Brewing Co.- Lagunitas IPA Clone
|
American IPA
|
5.5 Gallons |
1.059 |
1.015 |
5.82 |
54 |
7.22 °L
|
14K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/4/2014 1:07 PM |
Notes: Ferment in the primary for 7 days, or until fermentation slows, then rack onto hops for dry hopping schedule for 5 days, or until fermentation stops. Add Gelatin to secondary 3 days prior to bottling and cold crash in fridge at 32-40 degrees to clarify beer (optional step).
This IPA sports deep gold in the glass with a creamy beige foam cap. The nose takes in a pleasing blend of floral hops along with citrus. It's a light to medium-bodied IPA with a well balanced palate that is not too bitter, consisting of citrusy hops and malt.
The finish aroma and flavor is a combination of hops and malt.
Lagunitas IPA is a MOST WORTHY West Coast IPA. This clone recipe will get you right there!! |
|
Guinness Extra Stout Clone
|
Dry Stout
|
5.5 Gallons |
1.045 |
1.012 |
4.3 |
40.21 |
40 °L
|
14.4K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/25/2014 8:24 PM |
Notes: Ferment in the primary fermenter 7 days, or until fermentation slows, the transfer to secondary and let sit for 14 days. Bottle when fermentation is complete.
This stout is ready to drink as it is carbonated; it is the clone of the version brewed in Ireland and is only 4.3% ABV. It will peak at 2 to 4 months and will keep at cellar temperatures for 5 months. Serve at 50^F (10^C) in a pint glass.
Slow-cook a warming Irish stew with Guinness gravy and serve with Irish soda bread. |
|
Dogfish Head Brewery - Dogfish Head 60 Minute IPA Clone
|
American IPA
|
5.5 Gallons |
1.064 |
1.018 |
6.03 |
60 |
9.01 °L
|
15.1K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/25/2014 10:01 PM |
Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up.
Bottle and leave 21 days at room temp to carbonate.
Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one. |
|
Bert's Boneyard RPM IPA Clone
|
American IPA
|
5 Gallons |
1.068 |
1.016 |
6.76 |
90.73 |
6.81 °L
|
16.2K |
6 |
|
|
Boil
Size: 5 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: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2014 2:37 AM |
Notes: |
|
Campfire Stout
|
Oatmeal Stout
|
5 Gallons |
1.116 |
1.028 |
11.59 |
66.45 |
50 °L
|
16.8K |
16 |
|
|
Boil
Size: 4.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.142 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2012 7:57 PM |
Notes: |
|
|
|