Sweet California Blonde
|
Blonde Ale
|
5.5 Gallons |
1.063 |
1.016 |
6.16 |
23.04 |
6.68 °L
|
6.1K |
10 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2014 6:23 AM |
Notes: Brew steps are the same as Raspberry Wheat notes without the fruit. Secondary fermentation is up to you. It’s seems like a good idea to move it off the yeast cake after aggressive fermentation is done (after first 2-3days). |
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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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Jamil's Chocolate Hazelnut Porter
|
Baltic Porter
|
5 Gallons |
1.075 |
1.027 |
6.37 |
81.91 |
45.62 °L
|
6.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 3:42 PM |
Notes: Mash at higher temp 156
Mash was 156
use less of the hazelnut
OG =
Alcohol = |
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Theakston Old Peculier
|
Northern English Brown
|
24 Litres |
1.052 |
1.012 |
5.14 |
21.98 |
14.09 °L
|
6.1K |
3 |
|
Author:
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Chricoo
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|
Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2015 6:24 AM |
Notes: |
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Bass Brewers - Bass Pale Ale Clone
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.054 |
1.016 |
5.04 |
36.98 |
12.64 °L
|
6.1K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/19/2014 3:48 PM |
Notes: After rinsing grains, bring water volume to 3.0 gallons and bring to a boil, add malts and 1st hop addition, and water salts. Add water until volume is 3.5 gallons. Boil 45 min and continue to follow hop schedule until flameout.
Wort chill until temp is under 70, transfer to primary and top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary and leave until fermentation is complete. Add Gelatin 3 days prior to bottling to clarify beer.
Bottle and condition at room temp for 21 days.
Enjoy! |
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Mosaic Pale Ale
|
American Pale Ale
|
5 Gallons |
1.053 |
1.01 |
5.68 |
35.68 |
5.72 °L
|
6.1K |
1 |
|
|
Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 5oz |
Creation
Date: 6/2/2017 6:21 PM |
Notes: 1. Steep grains at 153 for 25 minutes in 2.25 gallons of water. I used kettle that's not my brew kettle for this step.
2. After the 25 minutes is up, I poured the warm grain water back over the grains into my brew kettle.
3. Fill the brew kettle to 3.75 gallons of water.
4. Pour all DME into the cool water and stir in.
5. Start boil and follow the hop schedule. I use a hop bag.
6. Cooled wort. When wort cooled to 180°F, added the HS hops; 1.25oz Centennial, 2oz Mosaic, 1oz Citra. Let sit for 25 minutes as the wort cools.
7. Dropped temp to 69-70, filled carboy, topped off to 5 gallon mark, pitched yeast.
8. Nine days into fermentation, I added the dry hops.
9. (14 days from brew day) Measure out your priming sugar solution. Bottle.
10. Wait two weeks. Enjoy. |
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April's Oreo Stout
|
American Stout
|
5.5 Gallons |
1.078 |
1.026 |
6.8 |
30.6 |
46.76 °L
|
6.1K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2018 6:45 PM |
Notes: |
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Old Engine Oil Clone
|
Foreign Extra Stout
|
25.5 Litres |
1.074 |
1.022 |
6.87 |
67.52 |
34.9 °L
|
6.1K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 73 |
Mash Thickness: 2.5 |
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: 7/1/2016 1:07 PM |
Notes: First runnings to be boiled separately and reduced to a syrup and added to main boil
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RyePA
|
Specialty IPA: Rye IPA
|
18 Litres |
1.068 |
1.015 |
6.96 |
54.01 |
5.03 °L
|
6.1K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 10:37 AM |
Notes: |
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Youngs Bitter Clone
|
Standard/Ordinary Bitter
|
5.55 Gallons |
1.038 |
1.009 |
3.67 |
32.2 |
13.1 °L
|
6.1K |
2 |
|
|
Boil
Size: 6.3507 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: 9/3/2011 9:14 AM |
Notes: |
|
Kern River Brewing Citra Double IPA
|
Imperial IPA
|
12 Gallons |
1.077 |
1.018 |
8.35 |
93.19 |
5.7 °L
|
6.1K |
12 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2014 3:13 PM |
Notes: - Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
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Belgian White Ale
|
Witbier
|
5.75 Gallons |
1.045 |
1.01 |
4.58 |
15.01 |
4.02 °L
|
6.1K |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 12:57 AM |
Notes: |
|
Black Barleywine
|
American Barleywine
|
5.75 Gallons |
1.108 |
1.022 |
11.3 |
100.36 |
33.13 °L
|
6.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 76 |
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: 7/20/2012 4:03 PM |
Notes: Had to really mess with the temp this time and probably added an extra gallon of strike water. When it go to 151 I just let it stay there because I was over it. Temp dropped 3 degrees over the hour mash and I didn't do a mash out because I forgot. Didn't realize that the calculator was measuring the final gravity of the brew so I threw in some extract. Probably wasn't necessary but oh well. |
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Black IPA
|
Specialty IPA: Black IPA
|
3.8 Litres |
1.072 |
1.013 |
7.7 |
95.85 |
50 °L
|
6.1K |
1 |
|
|
Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: 4.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 8:27 AM |
Notes: |
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Black Forest
|
Munich Dunkel
|
5.5 Gallons |
1.052 |
1.009 |
5.68 |
23.64 |
27.97 °L
|
6.1K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2015 7:45 PM |
Notes: |
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Australian Sparkling Ale
|
Australian Sparkling Ale
|
5.75 Gallons |
1.052 |
1.01 |
5.5 |
35.56 |
4.42 °L
|
6.1K |
0 |
|
|
Boil
Size: 7.15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.22 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Corn sugar |
Priming Amount: 4.2 oz. |
Creation
Date: 7/30/2016 12:04 AM |
Notes: I could not get 6-row malt and had to make some substitutions and additions.
Since I went so far off the intended grain bill, I decided to use some hops in the keg but not too much. |
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Grolsch Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.048 |
1.008 |
5.23 |
33.87 |
4.15 °L
|
6.1K |
1 |
|
Author:
|
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mistuckycreek
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2020 2:51 PM |
Notes: |
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2025 Saison March
|
Saison
|
21 Litres |
1.05 |
1.005 |
5.91 |
23.8 |
7.44 °L
|
6.1K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 70 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 7/11/2016 2:40 AM |
Notes:
|
|
Passion Fruit NEIPA
|
Specialty IPA: New England IPA
|
20.4 Litres |
1.075 |
1.017 |
7.63 |
15.19 |
7.61 °L
|
6.1K |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 2.6 |
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: 12/20/2014 1:57 PM |
Notes: NOTE: My whirlpool temp is quite high, so whirlpool hops contribute bitterness - I guess my final IBU ~ 30. I would recommend more bittering hop for everyone else.
Mash:
- 3g CaCl2
- 2g CaSO4
- 1/4 Campden tablet
Sparge:
- 2g CaCl2
- 2g CaSO4
- 1/4 Campden tablet
Drop fermentation temp to
Dry hop/Kegging schedule (once FG is reached):
- Keg -5: Add 100g Citra & Galaxy
- Keg - 4: Add 1/2 campden tablet, pasteurize passion fruit (12 passion fruits)
- Keg - 3: Add 130g Vic Secret + pasteurized passion fruit
- Keg -1: Cold crash to 0 degrees for 1 day |
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Pascal's Peach Sour Ale
|
Mixed-Fermentation Sour Beer
|
5 Gallons |
1.063 |
1.012 |
6.73 |
2.81 |
4.48 °L
|
6.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 3/9/2019 10:23 PM |
Notes: 2 tbs. Lactic acid to pre-acidify
8oz. of Goodbelly for 48 hours
Normal boil for 30 min
Just pitched some old hops, low AA
Pitched US-05, fermented above 70
At 10 days moved to secondary on ~10lbs of frozen peaches, halved and seed removed. Sat on peaches for 5 days.
Next time need to quarter peaches prior to freezing. Leave for 7 days.
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