|
BELGIAN DUBBEL (TRAPPIST ALE)
|
Belgian Dubbel
|
34.7 Litres |
1.07 |
1.012 |
7.66 |
21.81 |
12.06 °L
|
1K |
0 |
|
|
|
| Boil
Size: 38.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: 2.41 |
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: 2/17/2017 8:19 PM |
| Notes: |
|
|
Focal Point (Focal Banger Clone)
|
American IPA
|
5.5 Gallons |
1.065 |
1.016 |
6.39 |
93.47 |
5.1 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 2/15/2024 6:22 PM |
Notes: Keys from conversations with co-owner & brewer John Kimmich at Alchemist:
- Dry hop at 36 degrees F
- Avoid oxygen at all costs!!
- Do not think you have to go crazy with dry hops, John hops at 4-5lbs per barrel (2-2.6oz gallon)
- Do not dry hop for more than 48-60 hours!!
- John was sheepish about stating fermentation temperatures, follow guidelines and adjust as you repeat
Updated from Jan/Feb 2024 article. Notes from interview added above. Acid additions adjusted based on my water, change as needed. |
|
|
Von's American Blonde
|
Blonde Ale
|
5.25 Gallons |
1.065 |
1.017 |
6.36 |
26.56 |
6.59 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
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: 1/30/2022 5:19 PM |
| Notes: |
|
|
GF - 1883 Guinness Extra Stout
|
Irish Extra Stout
|
5 Gallons |
1.076 |
1.019 |
7.51 |
157.54 |
31.07 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 1/28/2022 11:52 PM |
Notes: Ron Pattinson is one of the few beer writers doing research on primary material from brewery records. His blog "Shut Up About Barclay Perkins" has a ton of great insight into stout and porter history (among other things). He also has a number of books for sale which include transcriptions of historical beers for amateur and commercial brewer alike. None of those books are aimed at a gluten free audience of course, but good inspiration nonetheless.
This is a GF adaptation of an 1883 recipe he in turn adapted from grist, hopping rate and OG information found in A Bottle of Guinness, Please by David Hughes. Ron's version is found in "Home Brewers Guide to Vintage Beers" (available for purchase in ebook format). |
|
|
Hoppy Easter
|
American IPA
|
21.5 Litres |
1.065 |
1.011 |
7.13 |
72.44 |
12.38 °L
|
1K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2021 10:27 AM |
Notes: Error adding 2x hops @30 min.
Planned 20+30+30 became 20+54+0.
Boil time reduced to 45 min to avoid very high IBU.
Boil off reduced by 25% due to less boil time.
Sugar added to achieve OG.
Re-calculated IBU: 72 = same as planned.
|
|
|
GEB Crisp NEIPA
|
NEIPA |
25 Litres |
1.062 |
1.012 |
6.54 |
56.56 |
6 °L
|
1K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.5 bar |
Creation
Date: 6/27/2020 11:41 AM |
| Notes: |
|
|
Amarillo SMaSH
|
American IPA
|
5.5 Gallons |
1.073 |
1.018 |
7.14 |
66.15 |
7.35 °L
|
1K |
1 |
|
|
|
| Boil
Size: 6.49 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: 10.69 psi |
Creation
Date: 4/30/2020 3:46 AM |
| Notes: |
|
|
Reese's Porterbutter Cup
|
American Porter
|
5 Gallons |
1.072 |
1.021 |
6.74 |
24.96 |
35.29 °L
|
1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2020 12:30 AM |
| Notes: |
|
|
Kolsch Rogue Honey11.0
|
Kölsch
|
11 Gallons |
1.059 |
1.011 |
6.32 |
27.37 |
3.7 °L
|
1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2017 9:53 PM |
Notes: mash in @ 43C
10m 55c
20m 63c
20m 67c
10m 76c
|
|
|
Sumpin Big (spring 2017)
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.21 |
46.93 |
6.82 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2017 1:00 AM |
| Notes: |
|
|
Awesome Recipe
|
American Stout
|
5 Gallons |
1.077 |
1.02 |
7.5 |
41.32 |
40 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 9:13 PM |
| Notes: |
|
|
Cyclops IPA
|
American IPA
|
3 Gallons |
1.059 |
1.011 |
6.28 |
118.23 |
9.22 °L
|
1K |
1 |
|
|
|
| Boil
Size: 3.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2017 3:00 PM |
| Notes: |
|
|
Biere De Garde
|
Bière de Garde
|
22 Litres |
1.066 |
1.014 |
6.86 |
23.15 |
8.25 °L
|
1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 1/6/2017 5:06 AM |
Notes: Yeast starter 2l
Pitch at 18.3c. Let rise after 3 days to 32c (max 35c)
Minimise pressure in fermenter by using foil over bubbler
Save 2l wort to dissolve sugar and add after 3-4 days in fermenter.
If ferm stalls (around 1030) leave at 35c for 3-4 weeks and it should finish.
|
|
|
Temper Tantrum Saison
|
Saison
|
5 Gallons |
1.053 |
1.002 |
6.69 |
36.21 |
5.36 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
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: 11/12/2016 4:21 PM |
| Notes: |
|
|
Experimental Black Cherry Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.069 |
1.016 |
6.87 |
75.98 |
43.82 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: Demerera |
Priming Amount: 130 |
Creation
Date: 7/28/2016 3:47 PM |
Notes: Cherries go whole, into the boil, not mash
Cherry weight by what I have on hand
Using S-04 because that was on hand at the time.
Adjust recipe for future batches
|
|
|
Meskelvas IPA
|
American IPA
|
25 Litres |
1.067 |
1.016 |
7 |
188.29 |
6.47 °L
|
1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 8:46 AM |
| Notes: |
|
|
Vienna Dual (Who Gonna Win?)
|
American Lager
|
5 Gallons |
1.071 |
1.014 |
7.46 |
84.36 |
7.83 °L
|
1K |
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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2015 11:54 PM |
| Notes: |
|
|
Shire Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
5.2 Gallons |
1.074 |
1.019 |
7.25 |
29.23 |
8.07 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
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: 8/24/2015 5:05 PM |
| Notes: |
|
|
Fleur De Lish
|
Bière de Garde
|
25 Litres |
1.075 |
1.016 |
7.64 |
24.75 |
9.78 °L
|
1K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 1:51 AM |
Notes: This recipe makes a Biere de Garde that is distinctly malt forward, with a pleasant malt sweetness up front. It finishes dry with a lingering touch of malt sweetness. The finishing gravity will likely be lower than listed above; likely closer to 1.012 - .010. So the final ABV will be in the 8.0% range.
The 300 grams of dextrose is reserved for adding during active fermentation. Add once the kreusen has begun to fall. Likely around day 3 or 4. This will help to achieve the necessary finishing dryness characteristic of this style.
Ferment at 19 and slowly raise temp to 21 C until final gravity is reached. Make sure to give this beer at least 2 weeks in primary, and condition the beer at cellar temps for a minimum of three months, though longer is better as this beer continues to mature and develop for many months.
If you want a slightly more balanced beer reduce or eliminate the Caravienne malt, and up the bittering hops to achieve an IBU of 32 or so.
Quebecoise malt is a malt unique to the province of Quebec. Replace with Belgian Pale malt.
This beer won a Bronze medal in the Belgian Ale category at the 2015 Half Pints Pro Am in Winnipeg, Manitoba, Canada. A BJCP sanctioned brewing competition. |
|
|
Wrought Iron Rye-PA
|
American IPA
|
5 Gallons |
1.075 |
1.021 |
7.04 |
84.62 |
15.23 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 2:57 AM |
| Notes: |
|
|
|
|