Maredsous Clone
|
Belgian Dubbel
|
5.5 Gallons |
1.071 |
1.012 |
7.72 |
12.26 |
17.29 °L
|
3.6K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2017 2:56 PM |
Notes: targeting 148-150 20 min saccharification rest, hit 148 30 min
targeting 155 30 min saccharification rest
targeting 160 10 min mash out, 3 gal, remainder into sparge / lauter |
|
Hoegaarden Clone
|
Weissbier
|
23 Litres |
1.045 |
1.006 |
5.11 |
14.7 |
3.3 °L
|
3.6K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/29/2017 7:22 PM |
Notes: |
|
Heineken
|
German Pilsner (Pils)
|
5 Gallons |
1.056 |
1.01 |
6.13 |
22.53 |
3.17 °L
|
3.6K |
3 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 60 |
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: 6/16/2015 1:14 PM |
Notes: |
|
Porter (5 BIAB)
|
American Porter
|
5.25 Gallons |
1.061 |
1.016 |
5.98 |
43.4 |
31.08 °L
|
3.6K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2016 10:20 PM |
Notes: |
|
Wee Heavy
|
Scottish Heavy
|
5 Gallons |
1.093 |
1.027 |
8.67 |
18.23 |
16.81 °L
|
3.6K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 10:20 PM |
Notes: 2 step starter 1L, 4.8oz DME per Step
Add corn sugar and 7lb LME at 90 min
at 60 min add DME
at 30 min add 2lb LME |
|
Ten Fidy Clone
|
Robust Porter
|
10 Gallons |
1.106 |
1.025 |
10.62 |
95.96 |
40 °L
|
3.6K |
1 |
|
|
Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2013 5:00 AM |
Notes: |
|
Beck's Light Style Lager (Original)
|
German Pilsner (Pils)
|
5.5 Gallons |
1.035 |
1.006 |
3.9 |
37.45 |
4.21 °L
|
3.6K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2015 10:48 PM |
Notes: Add 2 packets of yeast. |
|
Tart Cherry Saison
|
Belgian Specialty Ale
|
3 Gallons |
1.042 |
1.004 |
4.96 |
26.22 |
4.48 °L
|
3.6K |
2 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2013 3:51 AM |
Notes: |
|
Tuborg Julebryg Clone
|
International Dark Lager
|
5.5 Gallons |
1.056 |
1.014 |
5.53 |
15.83 |
18.27 °L
|
3.6K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 77.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2019 1:38 AM |
Notes: |
|
Choc Raspberry Milk Stout (209)
|
Sweet Stout
|
23 Litres |
1.058 |
1.019 |
5.1 |
19.23 |
44.4 °L
|
3.6K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2017 5:26 AM |
Notes: Secondary Instructions:
Once gravity is stable transfer to secondary on top of 100g of Cacao Nibs and 500g of *Fresh raspberries.
*Prepare raspberries prior to secondary by freezing for 2-3 days. Thaw raspberries just prior to adding into secondary
Leave in secondary for 5-7 days. Taste to determine when ready. Keg/bottle as normal. |
|
Christmas Zeus IPA
|
American IPA
|
24 Litres |
1.056 |
1.014 |
5.52 |
49.34 |
12.27 °L
|
3.6K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2015 3:43 PM |
Notes: Description:
A light(ish) Christmas single hop IPA. Full Zeus flavor up front with subtle seasonal spices.
Notes:
* Wildflower organic honey added at 45mins
* Maris Otter grain used
|
|
Finger A Ginger Ale
|
Fruit and Spice Beer
|
5.4 Gallons |
1.041 |
1.003 |
4.99 |
47.5 |
4.16 °L
|
3.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 55 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2014 10:51 PM |
Notes: 2.25gal mash strike 162
5.5 gal sparge
7.2gal pre-boil
Up Cascade to 1.5oz if AA < 7%; try to keep around 35 IBU.
Use food processor on peeled ginger. |
|
Salted Caramel Porter
|
Brown Porter
|
5.5 Gallons |
1.065 |
1.015 |
6.64 |
25.08 |
37.18 °L
|
3.6K |
0 |
|
|
Boil
Size: 7.06 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/5/2020 1:17 PM |
Notes: Add 1 ounce of Sea Salt with 10 minutes left in the boil. |
|
Saison De Hibiscus
|
Saison
|
19 Litres |
1.069 |
1.008 |
8.03 |
19.68 |
5.77 °L
|
3.6K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 26 ° C |
Priming Method: co2 |
Priming Amount: 2.95 bar |
Creation
Date: 3/30/2020 1:40 PM |
Notes: |
|
Leffe - Blonde Ale
|
Belgian Blond Ale
|
20 Litres |
1.063 |
1.013 |
6.6 |
26.19 |
4.35 °L
|
3.6K |
1 |
|
Author:
|
|
Mr Norman
|
|
Boil
Size: 28.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2016 11:30 AM |
Notes: 90 minute boil. Chill to 18C and pitch yeast. Ramp primary 5 days up to 23C. Ready in 4 weeks. Best after 6 weeks. Store very cool (< 10C) if storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). Modified from recipe at Candi Syrup http://www.candisyrup.com/uploads/6/0/3/5/6035776/leffe_blonde_-_040.pdf |
|
Steven Bisig's Recipe
|
Pyment (Grape Melomel)
|
0.75 Gallons |
1.09 |
1.022 |
8.96 |
0 |
0 °L
|
3.6K |
0 |
|
|
Boil
Size: 0.75 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: 10/17/2011 11:05 PM |
Notes: |
|
Rainbow Sorbet Sour
|
American Light Lager
|
3 Gallons |
1.061 |
1.013 |
6.39 |
11 |
4.94 °L
|
3.6K |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 1/10/2018 8:21 PM |
Notes: Lemon zest (no pith) from 1 lemon at flameout.
Lime zest: 2 oz at flameout
Orange zest (no pith) from 2 oranges at flameout.
Tablespoon of lime juice added at flameout
Corriander: 6 grams at flameout
Cracked black pepper: 1 grams at flameout
Mash and then cool to 100 and pitch lacto. Let sit for 2 days, then boil and add ingredients/hops.
Ferment with us-05.
Add raspberry concentrate, orang peel, extract and lime juice to secondary. |
|
Saison Ipa
|
American IPA
|
5.5 Gallons |
1.059 |
1.016 |
5.68 |
41.98 |
12.1 °L
|
3.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2015 5:10 PM |
Notes: |
|
Brasserie Dieu Du Ciel! Rosee D'hibiscus
|
Witbier
|
7 Gallons |
1.055 |
1.012 |
5.6 |
15.42 |
3.67 °L
|
3.6K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2015 12:06 AM |
Notes: If hibiscus flowers are fresh use 3 times as much as dried. |
|
Kellerbier
|
Kellerbier: Amber Kellerbier
|
12 Gallons |
1.049 |
1.012 |
4.9 |
32.52 |
11.45 °L
|
3.6K |
0 |
|
|
Boil
Size: 13.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 3/16/2018 5:46 AM |
Notes: boil for 60min. to get DMS for raw flavor.
In fermentation, pitch and hold at a steady 50°F (10°C) for the first 5 days, then start increasing the temperature. Once you’ve reached terminal gravity (about 1.011), get it packaged up and ready to drink!
Kellerbier, also Zwickelbier, is a type of German beer which is often not clarified or pasteurised. Kellerbier can be either top-or bottom-fermented. The term Kellerbier literally translates as "cellar beer", referring to its cool lagering temperatures, and its recipe likely dates to the Middle Ages |
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