Reuben's Triple Crush Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.093 |
1.016 |
10.01 |
0 |
5.04 °L
|
2.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 7/15/2020 10:16 PM |
Notes: From Craft Beer & Brewing Magazine, Aug-Sep 2020
This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.
Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate. |
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Smoke Out!
|
Rauchbier
|
50 Litres |
1.064 |
1.016 |
6.28 |
27.73 |
10.48 °L
|
2.9K |
0 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 85 |
Mash Thickness: 2.9 |
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: 1/18/2016 8:03 PM |
Notes: |
|
Amber Wheat Ale
|
American Amber Ale
|
1 Gallons |
1.061 |
1.015 |
5.96 |
27.07 |
14.62 °L
|
2.9K |
1 |
|
|
Boil
Size: 1.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/25/2016 7:43 PM |
Notes: |
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Chai Tea #9
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Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.071 |
1.016 |
7.26 |
26.93 |
4.25 °L
|
2.9K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2013 5:30 PM |
Notes: |
|
Blonde Bomb
|
Blonde Ale
|
20 Litres |
1.044 |
1.01 |
4.55 |
55.27 |
2.67 °L
|
2.9K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 100 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2013 7:11 AM |
Notes: Note the malt is NZ Gladfield Lager malt, not UK.
Actual OG: 1045; final 1008 and primed with 5g maltodextrin/500ml bottle so actual ABV close to 5%. Fermentation lasted 4 days. Went over 17C a bit but no more than 20C.
Result: Not bad. A bit unbalanced (too hoppy) for such a light body but the flavour of the (superb local) malt still manages to come through. Did bottle 2 x 500ml before the dry hop and thought it tasted better than the main batch. |
|
Lowenbrau Dark
|
Dark American Lager
|
4 Gallons |
1.077 |
1.02 |
7.5 |
27.56 |
15.96 °L
|
2.9K |
4 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2017 9:32 PM |
Notes: |
|
Imperial Chocolate Stout
|
Russian Imperial Stout
|
47 Litres |
1.083 |
1.019 |
8.38 |
64.77 |
50 °L
|
2.9K |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 79.5 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2016 8:12 PM |
Notes: the addition of the cocoa powder may have made the beer too bitter. i tried it on day 2 of fermentation and didnt like it, its like bitter dark chocolate. I would add less cocoa powder next time. As a solution, I may add lactose to the finished beer to increase the sweetness. I will keep tasting it and see what happens. Over all however, I think its a good flavor for a mexican chocolate stout.
bitterness faded, but I still think the cocoa added an unwanted edge. I'm adding 1/4 lb of lactose disolved in 2 cups water to the secondary for each 5 gallon.
On 11/22/16 day 11 i racked the beer into the secondary. To one i added 16grams ancho chilies includign seeds, broken apart
6 grams chili de arbol pods, cut open and wit hseeds
1 vailla bean cut open
8g cinnamon sticks broken up
2.2g (1 tbs) nutmeg
and 1/4th lb of lactose dissolved in 2 cups water and boiled |
|
Brand X Salted Strawberry Gose
|
Gueuze
|
21 Litres |
1.04 |
1.01 |
4 |
14.51 |
2.85 °L
|
2.9K |
3 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 85 |
Mash Thickness: 3 |
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: 2/22/2018 9:51 AM |
Notes: |
|
1890 Salvator - Holy Father Beer
|
Doppelbock
|
5.5 Gallons |
1.078 |
1.025 |
6.94 |
38.49 |
26.27 °L
|
2.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2015 8:39 PM |
Notes: from page 148 - "The Homebrewers Guide to Vintage Beer" - Ron Pattingson.
_________________________________________________
Adjustments Made:
Hops were adjusted down from 3oz at 45 min and 20 min to make the IBU's at 46.
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|
Chocolate Coconut Coffee Stout
|
Sweet Stout
|
5.5 Gallons |
1.058 |
1.019 |
5.15 |
33.18 |
50 °L
|
2.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 6/7/2016 3:40 AM |
Notes: This beer turned out extremely awesome. Almost not a beer but a dessert. Not over the top but just pretty perfect |
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Czech Dark Lager
|
Czech Dark Lager
|
5.5 Gallons |
1.056 |
1.009 |
6.12 |
32.53 |
26.86 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/10/2022 4:18 AM |
Notes: |
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Dunkelweiss
|
Dunkelweizen
|
5 Gallons |
1.054 |
1.012 |
5.51 |
16.81 |
5.51 °L
|
2.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/2/2015 6:14 PM |
Notes: |
|
How Rye I Am (Rye Saison)
|
Saison
|
5.25 Gallons |
1.057 |
1.007 |
6.52 |
29.4 |
4.54 °L
|
2.9K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 88 |
Mash Thickness: 1.8 |
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: 4/28/2016 3:06 AM |
Notes: Add turbinado at 2 minutes |
|
Ozarks Best Brown
|
Northern English Brown
|
12 Gallons |
1.059 |
1.014 |
5.98 |
30.98 |
15.04 °L
|
2.9K |
1 |
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 80 |
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: 12/21/2015 4:08 PM |
Notes: had to use gelatin on this one, had a bunch of sediment that made the beer to thick and rich, now its perfect and is actually lighter than the picture now
after carbonation, gelatin and aging this is the best brown ale Ive made, this is a winner |
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Darko
|
British Brown Ale
|
25 Litres |
1.051 |
1.015 |
4.69 |
27.55 |
22.67 °L
|
2.9K |
0 |
|
|
Boil
Size: 30 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: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 1:21 PM |
Notes: |
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Sierra Nevada Brewing Co. - Bigfoot Clone
|
American Barleywine
|
5.5 Gallons |
1.096 |
1.024 |
9.48 |
80 |
10.44 °L
|
2.9K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.151 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: DME |
Priming Amount: 3/4 Cup |
Creation
Date: 4/8/2014 8:45 PM |
Notes: Boil malts 30 minutes before starting hop schedule. At 30 min mark, add all hops and boil for 90 more minutes.
Ferment at 68 for 2 weeks. Transfer to secondary and dry hop and add champagne yeast.
Condition cool (50-55) for 6 to 8 weeks.
Prime, bottle, and age 45-50 for 8 months...
WORTH THE WAIT!! I PROMISE...:) |
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Red Top Road- Vienna Lager
|
Vienna Lager
|
27 Gallons |
1.055 |
1.01 |
5.86 |
32.2 |
11.69 °L
|
2.9K |
0 |
|
|
Boil
Size: 30 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2013 5:03 PM |
Notes: Brewed on Fathers Day 06-16-13. 95% attenuated on 06-22-13, begin diacetyl rest. Pitched at 48, rise to 50 in 24 hrs, rise 1 degree each 24 hrs until the 22nd, then set free to rise at will for rest. Long and low mash time in attempt to get higher attenuation out of yeast strain for drier beer, which was accomplished. Kegged on 06-29. |
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Weissbier V1.0
|
Weissbier
|
10 Litres |
1.045 |
1.011 |
4.47 |
8.59 |
3.62 °L
|
2.9K |
0 |
|
|
Boil
Size: 16.03 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 72.1 g |
Creation
Date: 8/21/2012 1:21 PM |
Notes: |
|
Pecan Porter
|
American Porter
|
5.5 Gallons |
1.064 |
1.015 |
6.42 |
36.52 |
42.05 °L
|
2.9K |
1 |
|
|
Boil
Size: 6.5 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: 12/22/2016 7:34 PM |
Notes: Roast pecans until aromatics are released; grind coarsely and add to mash. |
|
California Lager
|
California Common
|
5.5 Gallons |
1.045 |
1.009 |
4.79 |
62.37 |
12.7 °L
|
2.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2016 1:34 AM |
Notes: |
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|
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