|
Old Chub Clone
|
Scottish Export
|
5.5 Gallons |
1.079 |
1.022 |
7.55 |
30.45 |
24.54 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2016 6:18 PM |
| Notes: |
|
|
Citra Extra Pale Ale
|
American Pale Ale
|
5 Gallons |
1.061 |
1.015 |
5.97 |
62.76 |
5.63 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 11:20 PM |
| Notes: |
|
|
Wolf Pack Supercharger
|
American Pale Ale
|
23 Litres |
1.056 |
1.009 |
6.1 |
50.67 |
6.05 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2020 7:41 PM |
Notes: Mash In at 65C for 90 minutes
Mash-Out at 75C
Sparge at 75C until preboil volume hits 31L
90 minute boil
Ferment at 18
Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001 |
|
|
Zombie Dust
|
American IPA
|
6 Gallons |
1.067 |
1.019 |
6.32 |
85.19 |
10.01 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2013 7:01 PM |
| Notes: http://www.homebrewtalk.com/f69/three-floyds-zombie-dust-clone-303478/ |
|
|
Aussie Amber Ale
|
American Amber Ale
|
21 Litres |
1.058 |
1.016 |
5.51 |
43.31 |
18.17 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2013 4:38 AM |
Notes: mashed 66c for 60min, raised 76c for 10min mashout
68.87C strike water needed |
|
|
Hells Helle
|
Munich Helles
|
5.5 Gallons |
1.091 |
1.016 |
10.65 |
23.87 |
6.4 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 9.41 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 49 ° F |
Priming Method: corn sugar |
Priming Amount: to taste |
Creation
Date: 3/10/2014 4:15 AM |
| Notes: |
|
|
04: SMASH Simcoe Pale Ale
|
American Pale Ale
|
5 Gallons |
1.044 |
1.01 |
4.46 |
52.73 |
3.17 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 12/29/2014 1:56 AM |
Notes: Yeast Starter: 1 cup DME, pinch of yeast nutrient, and 1000mL of water. Next time use 3/4 cup DME for lower gravity starter. When making yeast starter, I shook the White Labs vile up before pouring into starter. This caused the yeast to explode out of the tube when opened and gushed everywhere. Half of the yeast was lost and not added to the starter. Fermenting after 24 hours at 68F sitting on beach towel in closet and wrapped in towel. Airerated wort by using strainer over funnel into carboy, this caused bubbles to foam up while racking. Use Ferm cap S next time before racking.
Bottled on 1/12/15 FG 1.010 = 3.93% ABV
5-gal Big Mouth Carboy Volume
Krausen line was at kink where big mouth starts transitioning to neck. This yielded 4.3 gal @ bottling
4.3 gal filled (13) 22oz and (18) 12 oz bottles |
|
|
Modern Lager
|
Classic American Pilsner
|
19 Litres |
1.047 |
1.01 |
4.81 |
33.31 |
3.57 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 8/17/2015 12:01 PM |
| Notes: |
|
|
Hefeweizen 23 Litres
|
Weissbier
|
23 Litres |
1.051 |
1.013 |
4.97 |
15.27 |
3.86 °L
|
2.8K |
1 |
|
|
Author:
|
|
McBrewer99
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 62 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2016 8:43 AM |
| Notes: |
|
|
Nibs - Chocolate Milk Stout
|
American Stout
|
25 Litres |
1.059 |
1.018 |
5.32 |
21.09 |
39.98 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2015 5:07 PM |
| Notes: Rist kakaonibs og i Vodka i ca. 3 dager før hele suppa kastes i gjærbøtta. Opp i gjærbøtta med det etter 2 uker og la det ligge ca. 4 dager før tapping. |
|
|
Peanut Butter Chocolate Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.068 |
1.015 |
7.05 |
28.45 |
32.02 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 10psi |
Creation
Date: 6/6/2022 8:53 PM |
Notes: This recipe is not quite as dark as a true stout and has a bit more alcohol.
I used two 6.5 containers of PB2, one of which has cocoa powder in addition to the PB.
Original gravity was 1085 at 70 degrees, due to the peanut butter solids in the boiled wort. This is my assumption.
Draining the wort kettle was slow. I had to clear the bazooka screen repeatedly. Lots of the PB stuck to the hops and was left behind in the sieve upon transferring to the fermenter. It was clumpy in the boil.
I prepped the yeast the night before into 2 cups water with a 1/4 cup of DME. I pitched all of it into the fermenter at 1 pm the next day. |
|
|
Cyser - Zombie Killer Exp. 2
|
Cyser (Apple Melomel)
|
1 Gallons |
1.085 |
1.004 |
10.52 |
0 |
6.63 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.081 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2017 2:34 AM |
Notes: Lalvin EC-1118 Champagne Yeast
1 Gallon Apple Cider - 16 (24g Sugar each) Servings
1 campden tablet
1/2 tsp yeast nutrient
1/4 tsp acid blend
1/4 tsp pectic enzyme
If fermentation begins to smell "sulfur-ish" add extra yeast nutrient to carboy.
After 3 weeks in primary activity can still be seen upon close inspection, but it has slowed considerable. Mead is noticeably clearing. Racked to secondary, added 4+ ounces of tart WI cherry juice, 1 chopped green apple, 1 chopped red apple, and 1/2 ounce whiskey. (also added 1/2 tsp yeast nutrient) Secondary for 1-2 months (when mead has cleared it's good for bottling). Bottle conditioned 3.5 volumes
Exp. 2
Used frozen door county apple juice and Orange Blossom Honey. Will be adding 1 lb of frozen tart cherries to secondary in addition to apples. Different yeast used this time; red star "pasteur blanc".
|
|
|
JD SMaSH
|
Wood-Aged Beer
|
6 Litres |
1.072 |
1.015 |
7.47 |
16.55 |
6.6 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/13/2012 2:15 AM |
| Notes: 50g Jack Daniels barrel chips soaked in Jack Daniels during fermentation, added post fermentation with the bourbon |
|
|
German Pils - 10 Gallon (05/28)
|
German Pils
|
11.5 Gallons |
1.05 |
1.011 |
5.15 |
33.02 |
3.39 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2016 9:03 PM |
| Notes: |
|
|
Hoppy Double Red IPA
|
Double IPA
|
5 Gallons |
1.076 |
1.018 |
7.61 |
89.12 |
13.4 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Cane |
Priming Amount: 3.6 oz |
Creation
Date: 2/11/2016 5:27 PM |
| Notes: |
|
|
Patrick's One Eyed Guinnie
|
Irish Stout
|
11 Gallons |
1.041 |
1.01 |
4 |
34.58 |
35.38 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2015 3:48 PM |
| Notes: |
|
|
Swish Hitter #1
|
Common Cider
|
1 Gallons |
1.044 |
1.004 |
5.2 |
0 |
7.24 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/13/2013 6:10 PM |
| Notes: One gallon of treetop juice, add the turbinado and hops. Shake like crazy till its all dissolved. Pitch the yeast, stop it up with airlock wat ten days, then secondary for three weeks. Bottle and condition for three weeks. Enjoy! |
|
|
Side Project Clone
|
Imperial Stout
|
2.5 Gallons |
1.144 |
1.029 |
15.12 |
120.26 |
50 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.103 |
Efficiency: 65 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/24/2020 7:14 PM |
| Notes: |
|
|
Hadouken! Hazy DIPA - Dai Kide
|
Double IPA
|
15 Litres |
1.083 |
1.021 |
8.2 |
28.96 |
7.06 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 40 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 59.1 g |
Creation
Date: 7/1/2020 4:21 AM |
Notes: Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.
Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.
(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).
Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter.
Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation. |
|
|
Clone - Black Butte
|
Robust Porter
|
6 Gallons |
1.057 |
1.017 |
5.27 |
28.37 |
29.35 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 78 |
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: 2/6/2012 5:02 AM |
| Notes: |
|
|
|
|