Gluten Free Mango Ale
|
American Pale Ale
|
5.5 Gallons |
1.046 |
1.008 |
5.01 |
22.48 |
2.26 °L
|
3.4K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 11/14/2015 10:11 PM |
Notes: Added the Belgian Candi sugar, rice syrup solids and mango puree after the boil. |
|
Lliam's Hop Burst IPA
|
American IPA
|
12.5 Gallons |
1.074 |
1.015 |
7.74 |
91.96 |
7.16 °L
|
3.4K |
0 |
|
|
Boil
Size: 15.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 73 |
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: 11/2/2013 9:09 PM |
Notes: Used both 090 & WLP 007 (Dry English Ale Yeast)
4 Gallons - WLP 090
4 Gallons - WLP 007
4 Gallons - half/half WLP 090 & WLP 007
This Recipe is based on Hop Burst recipe from Nov/Dec 2013 Zymurgy Magazine and is based on minimizing hop additions to a single (and small) bittering, a large 15 minute flavor addition, and a large aroma addition (dry hop) |
|
Cascade SMASH
|
American Pale Ale
|
3 Gallons |
1.053 |
1.015 |
5.06 |
57.14 |
4.46 °L
|
3.4K |
10 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2015 5:51 PM |
Notes: |
|
Gulden Draak Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.073 |
1.018 |
7.22 |
0 |
23.37 °L
|
3.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 49 |
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: 3/17/2015 3:37 AM |
Notes: |
|
Pre Prohibition Porter
|
Pre-Prohibition Porter
|
4.5 Gallons |
1.056 |
1.011 |
5.91 |
22.43 |
21.48 °L
|
3.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 79 |
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: 1/18/2017 9:33 PM |
Notes: |
|
Gris
|
Saison
|
10 Gallons |
1.03 |
1.004 |
3.32 |
38.62 |
3.59 °L
|
3.4K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2016 5:33 PM |
Notes: |
|
Saison With Fruit
|
Saison
|
46 Gallons |
1.059 |
1.007 |
6.73 |
13.45 |
4.14 °L
|
3.4K |
0 |
|
|
Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2017 4:44 AM |
Notes: Add fruit puree as fermentation slows and condition for two weeks. |
|
Lervig Lucky Jack
|
American Pale Ale
|
42 Litres |
1.05 |
1.008 |
5.53 |
44.29 |
7.29 °L
|
3.4K |
1 |
|
|
Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 6 |
Creation
Date: 4/16/2016 8:06 AM |
Notes: Lervig Lucky Jack.. Mmm som Homer Simpson ville sagt. Her har Lervig virkelig laget en fantastisk god APA. Jeg stegmesker denne, årsaken er at jeg fant ut av klarheten i sluttproduktet ble veldig mye bedre ved å ta steget på 55C før jeg gikk i gang med Beta og Alfa amalyse stegene. La den gjære på 18 grader i ca 5 døgn eller ved målt SG= 1.020 -tørrhumle på dette tidspunktet. Du vil da få bedre nytte og glede av tørrhumlen din når du får den i på sånn ca 2/3 utgjæring.
Lykke til - Dette kan FORT bli din favoritt øl :) |
|
Pecan Pie Porter
|
American Porter
|
5 Gallons |
1.069 |
1.015 |
7.15 |
20.74 |
36.75 °L
|
3.4K |
3 |
|
Author:
|
|
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.139 |
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: 11/19/2015 11:59 PM |
Notes: Rack to secondary
Pecans for secondary - low boil for 10 minutes cool for 20. Just enough water to cover. add water pecans and all
2 TBSP Vanilla Vodka
1 1/2 TBSP Steen's Cane syrup
|
|
White IPA
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.067 |
1.016 |
6.73 |
68.81 |
4.56 °L
|
3.4K |
3 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2015 3:10 PM |
Notes: |
|
Dubbel #1
|
Belgian Dark Strong Ale
|
21 Litres |
1.073 |
1.011 |
8.58 |
21.07 |
17.27 °L
|
3.4K |
0 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 67.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Maple syrup + candy ambre |
Priming Amount: 3/4 cup |
Creation
Date: 6/4/2012 1:38 AM |
Notes: |
|
'Vibes' - Hazy Session IPA (Bru 1, Citra, Sabro) - Dai Kide
|
Specialty IPA: New England IPA
|
12 Litres |
1.038 |
1.007 |
4.08 |
29.04 |
3.15 °L
|
3.4K |
2 |
|
|
Boil
Size: 16 Litres |
Boil Time: 40 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: sucrose |
Priming Amount: 48.3 g |
Creation
Date: 3/7/2021 9:31 AM |
Notes: Hops in a hop spider / sock to minimise vegetal matter.
Ascorbic acid added to bottles before bottling to reduce oxidisation. |
|
2014 - 10/24 -Southern English Brown V2
|
Southern English Brown
|
5.5 Gallons |
1.067 |
1.023 |
5.88 |
12.47 |
25.1 °L
|
3.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 10/17/2014 10:46 PM |
Notes: Use Conan Yeast
v1 review
This beer is smooth and amazing. Would brew again. The only negative is that it is a little more black than brown.
v2 notes:
going for a little less dark of a beer here.
v2 review:
this beer is good but I would bring back a little more of the dark coffee taste to it. |
|
Zombie Dust
|
American Pale Ale
|
6 Gallons |
1.063 |
1.014 |
6.4 |
88.92 |
9.97 °L
|
3.4K |
5 |
|
|
Boil
Size: 8.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2016 12:54 AM |
Notes: 9.3 gallons RO Water
16 g Gypsum
1 g Calcium Chloride |
|
New Castle 5 Gal
|
British Brown Ale
|
5 Gallons |
1.055 |
1.014 |
5.41 |
22.61 |
24.15 °L
|
3.4K |
7 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2016 5:36 PM |
Notes: |
|
General Tao's Chocolate Coffee Sweet Stout
|
Sweet Stout
|
5.5 Gallons |
1.063 |
1.02 |
5.67 |
26.32 |
40 °L
|
3.4K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 9/11/2012 3:41 PM |
Notes: Add fine ground coffee at flame out.
Primary fermentation for 7 days.
Soak Chocolate Nibs in Vodka for 7 days.
Add Chocolate Nibs at secondary.
Secondary Fermentation for 14 days.
Add cold brewed coffee at kegging. |
|
Pale Rider26/6
|
American Strong Ale
|
20 Litres |
1.066 |
1.013 |
7.05 |
46.47 |
10 °L
|
3.4K |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.07 bar |
Creation
Date: 8/12/2016 6:36 AM |
Notes: 10 days in primary @ 20c
Coldcrash @1c 3days
fine with gelatine
Kegg and lager 4 weeks @ 3c
|
|
Vienna Lager
|
Vienna Lager
|
42 Litres |
1.056 |
1.016 |
5.3 |
26.57 |
13.07 °L
|
3.4K |
2 |
|
|
Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 9:55 AM |
Notes: Mash at 67°C) for 90 minutes. Collect about 50 litres of wort, boil for a total of 90 minutes. Cool and pitch yeast at 7°C; let the temperature rise and ferment at 10°C
Found at http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-vienna-lager/, and modified slightly to fit a Speidel 50l |
|
Honey Tripel
|
Belgian Tripel
|
5.75 Gallons |
1.081 |
1.015 |
8.67 |
37.53 |
4.93 °L
|
3.4K |
0 |
|
|
Boil
Size: 8.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2017 6:14 AM |
Notes: Mash with 5.6 Gallons at 166 to reach mash temp of 152 |
|
Peppermint Chocolate Milk Stout
|
Imperial Stout
|
5 Gallons |
1.113 |
1.03 |
10.94 |
56.31 |
50 °L
|
3.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/8/2018 7:52 PM |
Notes: |
|
|
|