Wheachy Woman (Mango/Peach Wheat)
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.058 |
1.014 |
5.78 |
16.33 |
4.2 °L
|
4.1K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 80 |
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: 12/3/2013 7:36 PM |
Notes: Ferment primary 14 days.
Rack to secondary onto hops and nectar.
14 days secondary, or until fermentation stops. Add Gelatin 3 days before bottling to clarify.
Bottle and condition 21 days, refrigerate, and enjoy.
Hint: You will need your primary fermentation vessel for secondary since you are adding 1 Gallon of fruit nectar. The nectar adds more fermentable sugars and will boost your ABV up to 7% +-.
This brew has an excellent Mango nose and subtle peach flavor with a nice, citrus-y tang to it. Great summer beer. |
|
Tequieter's Margarita Gose (GF, Lime AF)
|
Gose
|
5.5 Gallons |
1.043 |
1.013 |
3.96 |
8.02 |
3.16 °L
|
4.1K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: Cointreau |
Priming Amount: 500ml (4.4 oz of Sugar |
Creation
Date: 3/23/2018 7:25 PM |
Notes: ABV is higher due to Cointreau and Tequila (no complaints). Turned out really well! I was cautious with the spice so I added the two chopped Habaneros (which sat in wood aged tequila with pineapple) to the 2.5 gallons. It turned out spicy but really nice especially cold. Id say for my next batch I'll probably do 3 Habaneros for the whole 5 gallons to leave a little more room for the lime, salt, pineapple, etc to shine but a really awesome and unique summer beer! Hope you enjoy! |
|
Russian Imperial Stout
|
Imperial Stout
|
5.25 Gallons |
1.122 |
1.024 |
14.69 |
64.26 |
50 °L
|
4K |
1 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.097 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 10:43 PM |
Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis
Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15
Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.
Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout. |
|
Hazelnut Coffee Porter
|
American Stout
|
5.25 Gallons |
1.071 |
1.021 |
6.59 |
32.71 |
35.16 °L
|
4K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.149 |
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: 7/28/2015 5:31 AM |
Notes: |
|
Jalapeno Raspberry Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.055 |
1.015 |
5.17 |
16.88 |
4.26 °L
|
4K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
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: 9/5/2014 12:30 PM |
Notes: Allow 5-7 days in primary.
In secondary, add up to 4 lbs of fresh raspberries (pasteurized and smashed)and 9 jalapeno peppers (cut in half w/seeds). Leave in secondary until the raspberries turn white (up to two weeks).
Add gelatin (optional) and cold crash 3 days.
Remove from fridge, let warm overnight, prime and bottle.
Bottle condition 21 days.
Chill 3 days.
Enjoy!! |
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Chimay
|
Belgian Tripel
|
4.8 Gallons |
1.09 |
1.02 |
9.25 |
13.05 |
5.47 °L
|
4K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 64 |
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: 10/23/2012 2:40 AM |
Notes: very good |
|
Witbier With Chamomile
|
Witbier
|
5 Gallons |
1.051 |
1.012 |
5.14 |
15.1 |
3.82 °L
|
4K |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2015 11:11 PM |
Notes: Make a 1 L yeast starter a couple of days beforehand using the liquid yeast. Put the finished yeast starter in the fridge a few hours before brewing to let the yeast settle the the bottom. This way it's easy to decant the liquid off the top and retain the yeast before pitching.
---
Gently crush the coriander with the back of a heavy spoon to expose the inside of the seeds, which gives it a fairly strong, spicy character versus whole seeds. If you have fresh chamomile, use it, otherwise, use chamomile teabags. Many chamomile teas have additional herbs and spices so only use types with just chamomile flowers. Cut open the bags and toss the flowers into the boil for the last five minutes.
---
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling. Mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold for 60. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water.
Bring to a boil, add the bittering hops, and boil for 60 minutes. Add the spices with 5 minutes left. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch yeast.
Ferment at 68 °F (20 °C). Bottle or keg per normal.
---
Result: a smooth beer with light spicy notes. The composition started out very cloudy, but has since settled into a very nice pale straw color. Goes great with an orange slice, it brings out more of the spice character. |
|
Azacca Pale Ale
|
American Pale Ale
|
5 Gallons |
1.052 |
1.012 |
5.22 |
38.39 |
6.64 °L
|
3.9K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2013 4:03 AM |
Notes: |
|
Breakfast Stout
|
Oatmeal Stout
|
5.25 Gallons |
1.08 |
1.022 |
7.57 |
24.42 |
40 °L
|
3.9K |
4 |
|
Author:
|
|
peterj
|
|
Boil
Size: 3 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: Corn Sugar |
Priming Amount: 3 oz |
Creation
Date: 5/19/2012 10:39 PM |
Notes: http://www.byo.com/stories/issue/article/issues/258-januaryfebruary-2009/1911-founders-brewings-breakfast-stout-clone
Minimash with just 2-row and oatmeal,
rest at 104F-113F (strike temp 114F) for at least 20 minutes then raise to 158F.
Carb to 2.0 volumes CO2
Primary ~4 weeks
Racked onto 2oz coarse ground Kona coffee soaked overnight in vodka (added coffee and vodka)
Secondary 1 week
Bottle condition at least 2 months
Ridiculously good. Very close clone of Founders Breakfast Stout. |
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Jalapeño Wheat
|
American Wheat or Rye Beer
|
5 Gallons |
1.056 |
1.016 |
5.31 |
28.55 |
4.33 °L
|
3.9K |
6 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2013 9:32 PM |
Notes: |
|
Rye U No?
|
Roggenbier (German Rye Beer)
|
5.5 Gallons |
1.056 |
1.015 |
5.31 |
19.66 |
18.27 °L
|
3.9K |
0 |
|
|
Boil
Size: 3 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: 2/15/2012 3:47 AM |
Notes: |
|
Yuengling
|
English Porter
|
5 Gallons |
1.054 |
1.009 |
5.86 |
24.81 |
7.51 °L
|
3.9K |
4 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 11/20/2014 4:17 AM |
Notes: |
|
Strawberry Wit
|
Witbier
|
2 Gallons |
1.051 |
1.012 |
5.09 |
17.83 |
3.37 °L
|
3.9K |
6 |
|
Author:
|
|
bonobrews
|
|
Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2013 4:25 AM |
Notes: This beer will hopefully provide a nice wit base for my strawberry wit, kiwi wit, and other fruit adjunct beer testing. Originally scaled down to 2 gallons for test batches. Efficiency at 80% only for smaller batches for sparging. Frozen strawberries used for simplification in sanitation (already pasteurized), maybe wash in vodka for 30min before adding. |
|
Dark Amber
|
American Amber Ale
|
5 Gallons |
1.064 |
1.012 |
6.8 |
47.56 |
13.5 °L
|
3.8K |
6 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
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: 11/10/2015 5:14 AM |
Notes: |
|
Founders Brewing Co. - Breakfast Stout Clone
|
Foreign Extra Stout
|
5.5 Gallons |
1.071 |
1.018 |
7.03 |
59.39 |
40 °L
|
3.8K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/28/2014 2:19 PM |
Notes: 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. |
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Rogue Irish Clone (not Sure)
|
Dortmunder Export
|
5.5 Gallons |
1.051 |
1.011 |
5.18 |
7.11 |
5.32 °L
|
3.8K |
0 |
|
|
Boil
Size: 3 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: 1/18/2012 9:48 PM |
Notes: |
|
Henninger Kaiser Pils Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.072 |
1.02 |
6.82 |
35.75 |
4.18 °L
|
3.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.132 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 2.0 |
Primary
Temp: 49 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2014 2:29 AM |
Notes: |
|
3 Monts Biere De Garde
|
Bière de Garde
|
5.5 Gallons |
1.083 |
1.018 |
8.51 |
14.19 |
13.47 °L
|
3.7K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.14 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 2:27 PM |
Notes: |
|
American Wheat (partial Mash)
|
American Wheat or Rye Beer
|
5 Gallons |
1.055 |
1.015 |
5.26 |
24.67 |
3.94 °L
|
3.7K |
3 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 2/18/2014 8:09 AM |
Notes: |
|
Pelican Tsunami Stout Clone Dbl Grain
|
Foreign Extra Stout
|
5 Gallons |
1.076 |
1.019 |
7.51 |
54.04 |
40 °L
|
3.7K |
3 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Brewers Sugar |
Priming Amount: 1 cup |
Creation
Date: 2/11/2013 11:09 PM |
Notes: This stout is made by Pelican Brewery in Pacific City, OR right on the beautiful Oregon coast.
It has a fantastic coffee/chocolate flavor wrapped in a velvety texture.
You just can't stop getting over this beer for flavor and texture. |
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