Gingerbread Brown
|
American Brown Ale
|
5 Gallons |
1.057 |
1.013 |
5.76 |
26.88 |
22.91 °L
|
4.8K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 1/5/2012 9:40 PM |
Notes: add molasses 5 minutes left in boil. |
|
#19 Thomas Hardy's Ale (Clone)
|
English Barleywine
|
10.2 Litres |
1.139 |
1.029 |
14.47 |
18.71 |
20.64 °L
|
4.7K |
0 |
|
|
Boil
Size: 6 Litres |
Boil Time: 160 |
Boil Gravity: 1.237 |
Efficiency: 60 |
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: 3/30/2018 12:07 PM |
Notes: Smoked malt is actually smoked wheat.
Mash grains & sparge in a 6L pressure cooker. Add LME and brown sugar (the best aromatic brown sugar you can find). Add 0.25tsp sodium hydroxide powder and boil the wort down until you can begin pressure cooking. Boil under max pressure for 1-2 hours, then relieve pressure and add 0.25tsp citric acid. This will neutralize the hydroxide and will turn it into sodium citrate, which is a mild club soda flavor.
Add hops. Boil hops in maximum possible volume. Shoot for 50-60 IBU.
Filter wort through nylon bag to minimize hop debris.
Pitch large starter of US-05 and US-04 in equal amounts, start with open fermentation in a cold environment. Aerate periodically first 48 hours, rouse periodically for 10 days.
This will foam up your entire house.
Finish with WLP099 high gravity yeast.
Rack to secondary after 3-4 weeks fermentation for 1 week, then bottle condition.
Actual batch:
OG 1137
FG ?? |
|
April Porter
|
American Porter
|
5 Gallons |
1.057 |
1.014 |
5.76 |
32.8 |
30.49 °L
|
4.7K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2015 7:12 PM |
Notes: |
|
West Coast IPA - Mosaic
|
American IPA
|
5 Gallons |
1.067 |
1.014 |
6.94 |
94.04 |
6.86 °L
|
4.5K |
5 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2013 4:31 PM |
Notes: |
|
La Chouffe Clone
|
Belgian Golden Strong Ale
|
22 Litres |
1.077 |
1.018 |
7.65 |
23.83 |
5.77 °L
|
4.5K |
0 |
|
|
Boil
Size: 24.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: Bottle |
Priming Amount: 124g |
Creation
Date: 2/28/2015 2:08 PM |
Notes: add 8.4 l before boil |
|
Brew-in-law Belgian IPA
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.066 |
1.016 |
6.59 |
63.88 |
4.78 °L
|
4.5K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 8:43 PM |
Notes: |
|
Nightmare On Brett Clone-ish
|
Baltic Porter
|
5 Gallons |
1.076 |
1.008 |
9.02 |
7.8 |
28.8 °L
|
4.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.127 |
Efficiency: 50 |
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: 10/28/2014 1:26 AM |
Notes: Chad on dark hoppy brett beers: http://embracethefunk.com/2012/11/29/hoppy-100-brett-dark-beers-qa-with-chad-yakobson-of-crooked-stave/
BLAM caramel fermentation: http://www.themadfermentationist.com/2007/03/ability-of-brett-to-ferment-caramel.html
http://beermusing.com/joomla/77-nhc/78-brewing-with-brett-chad-yakobson-of-crooked-stave-brewing |
|
Tad Heavy Scotch Ale
|
Strong Scotch Ale
|
5.5 Gallons |
1.089 |
1.026 |
8.27 |
33.91 |
20.47 °L
|
4.4K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
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: 12/11/2013 8:57 PM |
Notes: Ferment for 7 days, transfer to secondary and leave until fermentation stops. Add Gelatin (optional) and cold crash for 3 days prior to bottling. Add priming sugar, bottle, and condition 21 days at 72 degrees. Chill 3 days, open, and love it!! |
|
Goose Island IPA
|
English IPA
|
5 Gallons |
1.063 |
1.016 |
6.24 |
78.45 |
9.14 °L
|
4.3K |
1 |
|
|
Boil
Size: 4.5 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: 1/19/2013 8:50 PM |
Notes: A Vulgar Brew. Try it. The base pale malt is a Warminster Floor Malted Maris Otter, a fine base malt for a British ale. Liquid malt extract is added at flameout. |
|
Sierra Nevada Pale Ale Clone
|
American Pale Ale
|
21 Litres |
1.051 |
1.012 |
5.17 |
37.55 |
7.97 °L
|
4.3K |
5 |
|
|
Boil
Size: 25.36 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 67 |
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: 3/6/2015 12:41 PM |
Notes: If you can not find out "American Pale 2-Row"[2L] in your local homebrew shop,then Use Weyermann Pale malt [2.6~3 Lovibond].
--------------------------
[Convert Units to US]
Batch Size - 5.5gal
Pre-boil V - 6.7 gal
----------------
Fermentables
GLight LME 1 can(1.5kg)
Pale malt 5.89lb
American-Carmel/Crystal 60 L[US] - 9.9 oz
------------------------------------------
Hops
Magnum
Perle=
Cascade
--------------------------------------------
Mash Guidelines
Mash 60 min [153'F]
Sparge 2.4 gal
Add rest of water 2.5gal with LME for pre-boil V [6.7gal]
then Boil!
----------------------
Have Fun! |
|
BosToberfest
|
Oktoberfest/Märzen
|
5 Gallons |
1.052 |
1.013 |
5.14 |
28.58 |
7.7 °L
|
4.3K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
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: 5/23/2013 7:53 PM |
Notes: |
|
Pirate Life IPA Clone
|
American IPA
|
20 Litres |
1.063 |
1.012 |
6.8 |
62.94 |
8.54 °L
|
4.3K |
6 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 4/3/2017 1:24 AM |
Notes: Converted the linked recipe to partial mash.
Riwaka is PL IPA usually- unsure of AA as it does not show in the list - Saaz or Motueka can be an alternative
http://beerlegends.com/riwaka-hops
|
|
Panhead Rat Rod Hazy IPA
|
American Pale Ale
|
23 Litres |
1.069 |
1.022 |
6.24 |
25.38 |
7.69 °L
|
4.3K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 15 |
Boil Gravity: 1.064 |
Efficiency: 35 |
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: 9/28/2019 4:12 AM |
Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.
https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa
Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops
This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.
I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride
No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient
It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU
So total IBU = 55.38
Dry Hop after 5 days with 35 grams of each hop
Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast
|
|
Innis And Gunn Clone
|
Scottish Heavy 70/-
|
5 Gallons |
1.037 |
1.012 |
3.36 |
23.96 |
11.68 °L
|
4.2K |
0 |
|
Author:
|
|
tedferris@hotmail.com
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.034 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2015 9:15 PM |
Notes: Take 1 gallon of first runnings and boil it down to .5 gallon and then add in to the boil when it's ready |
|
Oktoberfest/Marzen
|
Oktoberfest/Märzen
|
5 Gallons |
1.085 |
1.028 |
7.57 |
11.15 |
12.87 °L
|
4.2K |
2 |
|
|
Boil
Size: 5 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: 8/20/2012 7:00 PM |
Notes: Use 2 yeast vials w/starter. Ferment for 24 hrs. @ 70, then slowly (4 Degrees per 4 Hrs.) till @ 55 Degrees for 14 Days. Diacytle rst for 24 hrs. @ 70 degress. Then transfer to secondary, temp as close to 50 degrees as possible for 2 weeks. Then Lager for 5 weeks @ 32 degrees. |
|
Strong Belgian Duvel Clone #1
|
Belgian Golden Strong Ale
|
5.25 Gallons |
1.08 |
1.018 |
8.14 |
30.62 |
7.38 °L
|
4.2K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2014 10:57 PM |
Notes: -2 Packs of Wyeast Belgian Strong Ale 1388 |
|
1744 Porter
|
Baltic Porter
|
5.5 Gallons |
1.076 |
1.02 |
7.43 |
38.66 |
30 °L
|
4.2K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/11/2013 7:31 PM |
Notes: The UK Grains and hops and London water are the key here. This is an authentic historical Porter recipe. Have fun brewing this one! |
|
Pussy Beer Summer Ale
|
Cream Ale
|
5.5 Gallons |
1.054 |
1.015 |
5.14 |
16.4 |
3.1 °L
|
4.2K |
2 |
|
|
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 7:51 PM |
Notes: Primary fermentation at 68-70 degrees for up to one week.
Rack to secondary, 40 degrees for 10 days, add gelatin for 3 days prior to bottling.
Rack into bottling bucket and bottle, or keg and pressurize to 2.3 vols.
This beer will be crystal clear, nice head retention and mouthfeel, and just a nice hot weather beer. |
|
21st Ammendment Hell Or High Watermelon Wheat Clone Partial Mash
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.049 |
1.014 |
4.59 |
16.93 |
3.89 °L
|
4.2K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2015 8:45 PM |
Notes: Watermelon is added in secondary after proper sanitization |
|
Pale Face 15
|
American Pale Ale
|
2.5 Gallons |
1.059 |
1.014 |
5.87 |
41.5 |
12.11 °L
|
4.1K |
4 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 15 |
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: dextrose |
Priming Amount: 2.5 oz |
Creation
Date: 4/8/2012 2:00 PM |
Notes: piched 5.5 grams dry 05 @ 66°
Ferment @ 66°for 7 days
Dry hop and swirl fermentor every day for 5 days.
Transfer and bottle with Gelatin.
Condition for 10 days @ 68°
Cold condition for 2 weeks and serve.
Figured OG at 1.049 as steeping grains don't add fermentables.
ABV is 4.59% |
|
|
|