Beck’s Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.048 |
1.011 |
4.91 |
19.67 |
3.09 °L
|
6.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 2/4/2020 10:19 PM |
Notes: I'd suggest a decoction mash, 20 min 128F, 60 min @ 148F and a 10 minute mashout @ 168F but if you're doing a single infusion try 60 min @ 148-150F. Ferment for as long as it takes, 10 days will probably do it for primary. |
|
Belgian Blonde
|
Belgian Blond Ale
|
6 Gallons |
1.063 |
1.004 |
7.71 |
28.5 |
5.07 °L
|
6.1K |
1 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/26/2017 2:51 PM |
Notes: ** YEAST STARTER **
1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP570 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.3 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 163F.
3. Prior to adding Grains, add 2mL LA into Strike Water.
4. Add Grains @ 161F.
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
9. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.041) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.041)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.063)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Sugar @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.063)
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.
** PRIMING **
"carbonate to approximately 3-4 volumes CO2" |
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Bakke Brygg Altbier 25 L
|
Altbier
|
25 Litres |
1.05 |
1.012 |
4.94 |
42.56 |
14.51 °L
|
6.1K |
2 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 2/26/2015 1:25 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 16 grader før pitching av gjær.
Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP011, WLP029, Safale K-97 |
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Red's Rye Clone
|
Specialty IPA: Rye IPA
|
5.5 Gallons |
1.062 |
1.011 |
6.68 |
111.75 |
13.16 °L
|
6.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.52 |
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: 8/11/2018 5:47 PM |
Notes: |
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Christmas Beer - Quadrupel
|
Belgian Specialty Ale
|
15 Litres |
1.11 |
1.031 |
10.41 |
19.71 |
23.7 °L
|
6.1K |
3 |
|
|
Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Cane sugar |
Priming Amount: 4 |
Creation
Date: 9/30/2013 2:24 PM |
Notes: First and second cane sugar additions are in the fermentor. First portion is on the 48-th hour, and the second is on 72-nd hour. |
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Carlsberg
|
German Pilsner (Pils)
|
5.5 Gallons |
1.051 |
1.013 |
4.99 |
20.52 |
3.56 °L
|
6.1K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
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: 11/11/2015 9:10 PM |
Notes: |
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Tuborg Grøn - Clone
|
German Pilsner (Pils)
|
50 Litres |
1.047 |
1.01 |
4.89 |
27.37 |
3.12 °L
|
6.1K |
2 |
|
|
Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2018 8:34 PM |
Notes: 9 pakker Lallemand Diamond Lager rehydreres i 1L vann. Rehydrer i temperert vann på ca 22c. Dryss gjær i vann, la hvile i 15 min, rør lett rundt, la så hvile i 30-40 min (husk å dekke over skål med gladpack/sølvpapir) - sett.
Gjær kan pitches på 13c - Tilfør Brewers Clarex - sammen med gjær - for å få klar og fint pils.
Gjær ølen på 10c i 18 dager, deretter 15c i 3 dager.
Kjør ned til CC, la stå på 2c i 24-48 timer.
Tapp - lagre i 6-8 uker, ølen blir bedre med kald lagring i 3-4 mnd |
|
Hazy Citrus IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
81.36 |
4.31 °L
|
6.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 4/28/2016 10:15 PM |
Notes: |
|
Peach Saison
|
Saison
|
1 Gallons |
1.055 |
1.012 |
5.65 |
27.55 |
9.94 °L
|
6.1K |
2 |
|
|
Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2013 1:52 AM |
Notes: Based on Jalapeño Saison, but minus the jalapeño, and adding 2 lbs of peaches in the secondary. Hoping for a Festina Peche taste-alike... |
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HopDevil IPA Clone
|
American IPA
|
5 Gallons |
1.063 |
1.016 |
6.2 |
57.5 |
10.59 °L
|
6.1K |
3 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/23/2012 12:30 AM |
Notes: |
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Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
23 Litres |
1.073 |
1.021 |
6.82 |
22.99 |
24.01 °L
|
6.1K |
1 |
|
Author:
|
|
minn0w
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: Rørsukker |
Priming Amount: 6,5 |
Creation
Date: 7/5/2014 8:03 PM |
Notes: Lag 2L starter med 200G DME, bruk magnetrører eller rist ofte over 3 dager.
Kandissukkeret tilsettes når 10 minutter av kokingen gjenstår. |
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Apricot Pale Sour
|
American Pale Ale
|
6 Gallons |
1.056 |
1.012 |
5.92 |
34.01 |
4.29 °L
|
6.1K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.058 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: sucrose |
Priming Amount: 7.1 oz |
Creation
Date: 12/25/2016 3:30 AM |
Notes: "Apri-Hop" Pale Sour using Philly sour
|
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English Golden Ale
|
British Golden Ale
|
5.5 Gallons |
1.05 |
1.014 |
4.62 |
42.09 |
5.75 °L
|
6.1K |
0 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 6/18/2017 5:44 PM |
Notes: 100 billion cells available from 1 packs of yeast (mfg date: day of brew, 100% viability).
To get 258 billion cells (Pro Brewer 1.0) make 1.0 L starter @1.040 with 4.0 oz DME. Start with 1.4 L water and boil DME for 15 mins. |
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NEIPA: Pils, GP, Oats
|
American IPA
|
6 Gallons |
1.066 |
1.012 |
7.06 |
31.92 |
4.87 °L
|
6.1K |
1 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.059 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2016 11:26 PM |
Notes: Water adjustments: 4.0mL acid, 4.0g gypsum, 7g CaCl
TOTAL WATER NEEDED 7.44 Gallons
STRIKE WATER TEMP 157 Fahrenheit
TOTAL MASH VOLUME 8.54 Gallons
PREBOIL WORT 6.75 Gallons
POSTBOIL WORT 6.00 Gallons
INTO FERMENTER 6.00 Gallons
Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate
My profile: (aim for 150 chloride, <100 sulfate) |
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Janet's Brown Ale
|
American Brown Ale
|
6 Gallons |
1.066 |
1.016 |
6.63 |
63.93 |
18.96 °L
|
6.1K |
3 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
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: 11/15/2012 3:49 PM |
Notes: Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.066 Plato: 16.20
Anticipated SRM: 19.3
Anticipated IBU: 63.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 12.00 lbs. Pale Malt(2-row) America 1.036 2
7.8 1.25 lbs. Cara-Pils Dextrine Malt 1.033 2
7.8 1.25 lbs. Crystal 40L America 1.034 40
6.3 1.00 lbs. Wheat Malt America 1.038 2
3.1 0.50 lbs. Chocolate Malt America 1.029 350
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Pellet 6.50 19.0 Mash H
1.25 oz. Northern Brewer Pellet 6.50 30.8 60 min.
1.00 oz. Northern Brewer Pellet 6.50 6.6 15 min.
1.50 oz. Cascade Pellet 6.00 6.8 10 min.
1.50 oz. Cascade Pellet 6.00 0.0 0 min.
2.00 oz. Centennial Pellet 9.00 0.0 Dry Hop
Yeast
-----
White Labs WLP001 California Ale Yeast
Mash Schedule
-------------
Saccharification Rest Temp : 154 Time: 30
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45
Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm
|
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Irish Red Ale (8 Weeks)
|
Irish Red Ale
|
21 Litres |
1.051 |
1.014 |
4.93 |
42.4 |
19.98 °L
|
6.1K |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2013 8:53 PM |
Notes: Lagring 6 veckor 15 degrees |
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Mango IPA
|
American IPA
|
2200 Litres |
14.3 |
2.8 |
6.2 |
46.32 |
6.49 °L
|
6.1K |
2 |
|
|
Boil
Size: 2200 Litres |
Boil Time: 60 |
Boil Gravity: 14.3 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 8:25 PM |
Notes: Взял 13pale ale, 2 Vienna, 1 carafa, 2 pilsner. 23 мая
По хмелю На 04.04.2018 Citra 500 Amarillo 700
Citra 1000 Centennial 1400
Citra 300 Amarillo 300 Centennial 300
|
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Blueberry Saison
|
Saison
|
5.5 Gallons |
1.063 |
1.011 |
6.76 |
27.26 |
11.83 °L
|
6.1K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
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: 7/4/2015 2:00 PM |
Notes: |
|
Hazy Juicy Ipa 5 Gal
|
American IPA
|
5 Gallons |
1.062 |
1.012 |
6.51 |
180.67 |
4.26 °L
|
6.1K |
2 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2018 7:39 PM |
Notes: Mash all grain 60 minutes @154, fly sparge until 7.0 in boil kettle. Boil, add warrior, 20 minute hop stand with 6 oz hops. Then rack to fermenter, pitch omega yeast (took about 36 hours for airlock activity). When krausen begins to fall around day 5-6, add dry hops. Let sit on dry hops 3 days, cold crash 2 days, rack to keg. |
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The Pasty Punch Pale Ale
|
Ordinary Bitter
|
23 Litres |
1.05 |
1.006 |
5.75 |
38.45 |
12.34 °L
|
6.1K |
1 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2015 9:18 AM |
Notes: Mash in at 65 degrees.
You will have to research how much strike water you require for 6kg of malt in the robobrew.
Once 60 - 90 min mash is complete you will need to sparge (Rinse the grains with sparge water @ 70 degrees).
You will probably need to sparge until you hit about 25-27L of wort, you dont know the evaporation rate so you will need to estimate so that you finish with at least 23L of wort.
I recommend Niall joining the robobrew facebook page as they will be able to help out with the measurements of water etc.
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