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Chinook-Citra-Munich IPA Beer 45
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American IPA
|
30 Litres |
1.067 |
1.011 |
7.29 |
0 |
7.55 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 12:06 AM |
| Notes: |
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King Arthur Ale
|
Old Ale
|
3 Gallons |
1.069 |
1.017 |
6.79 |
43.1 |
16.57 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 10/22/2020 8:39 PM |
| Notes: |
|
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Pastry Stout
|
American Porter
|
5.5 Gallons |
1.128 |
1.035 |
12.23 |
37.23 |
50 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.094 |
Efficiency: 80 |
Mash Thickness: 1.15 |
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: 11/15/2018 5:12 PM |
| Notes: |
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Six-Pack Series Belgian Blond
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Belgian Blond Ale
|
5.75 Gallons |
1.061 |
1.01 |
6.74 |
22.1 |
4.24 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 82 |
Mash Thickness: 0.75 |
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: 3/12/2017 3:05 PM |
Notes: OG to fermenter should be 1.060. Sugar will bring up to 1.061
Recipe developed for Six-Pack Series group brewing workshop
Winner - Second place in Belgian Brew Brawl competition hosted and sponsored by South Austin Area Zymurgists.
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Brugse Tripel
|
Belgian Tripel
|
5 Gallons |
1.093 |
1.019 |
9.75 |
27.98 |
5.33 °L
|
1.3K |
1 |
|
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Author:
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halfville home brew
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2017 7:08 PM |
| Notes: |
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You Cant Build A Wall Around This Mehican Stout
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American Stout
|
5 Gallons |
1.076 |
1.018 |
7.66 |
54.85 |
42.25 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2016 3:34 PM |
Notes: https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe
Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.
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Rabid Horse
|
Brett Beer
|
10.5 Gallons |
1.066 |
1.009 |
7.5 |
39.5 |
8.51 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 3:26 PM |
| Notes: |
|
|
Syndicate Double IPA
|
American IPA
|
550 Litres |
18.295 |
3.657 |
8.02 |
50.1 |
5.09 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 580 Litres |
Boil Time: 60 |
Boil Gravity: 17.4 |
Efficiency: 86 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 10:20 PM |
| Notes: |
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Pliny The Elder
|
Double IPA
|
5 Gallons |
1.075 |
1.013 |
8.25 |
180.04 |
5.94 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 10:52 PM |
Notes: Russian River's recipe (via MoreBeer) calls for 13 pounds of 2-Row, but my equipment only needs 11.5 pounds.
Corn Sugar added at 10 minutes remaining.
Slightly different version - also from Vinnie - via AHA: https://www.homebrewersassociation.org/homebrew-recipe/russian-river-pliny-the-elder-clone/ |
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Tubbs
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Specialty IPA: Black IPA
|
8 Litres |
1.075 |
1.016 |
7.64 |
81.87 |
34.76 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2015 4:10 AM |
| Notes: |
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XXX Street IPA
|
American IPA
|
6.25 Gallons |
1.056 |
1.007 |
6.49 |
65.6 |
8.45 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2015 6:33 AM |
| Notes: |
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Maximus Grist V - Red Ale
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American Amber Ale
|
5.25 Gallons |
1.06 |
1.014 |
6 |
35.33 |
13.48 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.9 oz. |
Creation
Date: 4/29/2015 9:51 PM |
Notes: Gypsum add to assist hops to have a snappier flavor.
BJCP Beer Style 10B - AKA Red Ale
Brew Day Schedule:
•Remove yeast from refrigerator 3-6 hours before pitching.
•Mix crushed grains in mash tun with 16 qts. water at 153°F (Strike water ≈168°F). Mash for 60 minutes.
•Re-circulate (vorlauf) until wort is fairly clear (15-20 minutes).
•Fly sparge w/h 5 gal. of strike water ≈178°F until brew kettle holds 7 gallons of wort, about 40 min.
•Take a sample of wort Specific Gravity and bring the kettle to a boil.
•When boiling starts add gypsum and bittering hops @ 60 min. before end of boil.
•Add bittering hops again at 50, 40, & 30 minutes before end of boil.
•Add Irish moss at 15 minutes before end of the boil.
•Place clean chiller coils into the wort at 15 minutes before end of boil
•Add whole leaf finishing hops for flavor and aroma in hop bag @ 5 minutes before end of boil.
•Cool wort to 72°F, record OG, transfer wort to carboy and pitch yeast.
Additional notes, racked to 5 gallon carboy on day 9. Bottled on day 21 - FG was DOB. Total bottled = 5 Gallons.
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SchuBrew Porter
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Robust Porter
|
6.5 Gallons |
1.066 |
1.016 |
6.5 |
31.35 |
40 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 8:59 PM |
| Notes: |
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Auth Dialog Preview User's Recipe 3
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No Profile Selected |
5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
1.3K |
0 |
|
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Author:
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Open Graph Test User
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| Boil
Size: 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2012 11:06 PM |
| Notes: |
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Red Forman's Toe
|
Flanders Red Ale
|
3 Litres |
1.032 |
1.006 |
3.39 |
0 |
3.66 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2015 6:06 PM |
Notes: Blend-in brew for "Red Forman's Foot".
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1664 After Ford
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Witbier
|
10.3 Litres |
1.04 |
1.01 |
3.94 |
12.67 |
3.25 °L
|
1.3K |
0 |
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Author:
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| Boil
Size: 10.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2016 7:16 PM |
| Notes: |
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Session IPA
|
American Pale Ale
|
25 Litres |
1.038 |
1.006 |
4.12 |
41.43 |
7.62 °L
|
1.3K |
0 |
|
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2015 10:25 AM |
| Notes: |
|
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Milk Chocolate Raisin Stout
|
Sweet Stout
|
20 Litres |
1.049 |
1.019 |
4.01 |
22.89 |
31.93 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 30 |
Boil Gravity: 1.082 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2015 3:57 PM |
| Notes: |
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Brown Ale Corazza Oliveira
|
British Brown Ale
|
33 Litres |
1.04 |
1.007 |
4.28 |
17.94 |
12.1 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 156 |
Creation
Date: 1/15/2018 3:25 PM |
| Notes: |
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Marks IPA Light
|
American IPA
|
5.25 Gallons |
1.03 |
1.006 |
3.12 |
32.51 |
15.21 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 12/14/2014 11:58 AM |
| Notes: Add Chocolate and Roasted Barley to mash @ mash-out or cold steep for 24 hours prior to brew day and add liquid to last 15 minutes of boil. |
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