|
Borracho Barleywine
|
American Barleywine
|
3 Gallons |
1.115 |
1.026 |
11.64 |
145.71 |
20.83 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 55 |
Mash Thickness: 1.254 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2013 2:24 AM |
| Notes: |
|
|
Berliner Malina
|
Berliner Weisse
|
20 Litres |
9.856 |
1.728 |
4.29 |
8.22 |
2.61 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 7.9 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2014 7:19 PM |
Notes: NOTATKI:
Po filtracji otrzymaliśmy ok 8Blg brzeczki.
Chlodzenie do 38st C.
Dolanie 3 łyżeczki kwasu mlekowego.
Wsypaliśmy całe opakowanie SANPROBI - 20 kapsułek.
Było ok 15-18l. Potem owineliśmy folia spożywcza przykrywke i kocami, śpiworami, kurtkami
Po 5 dni fermentacji, ekstrakt był 6Brix refraktometrem, co oznacza ok 4.2 Plato po korekcie
-------------------------------
INFO:
Zacieranie + filtracja normalnie.
Korekta PH - 8-9ml na 15 litrów brzeczki. Daliśmy 3 łyżeczki.
Schłodzenie do 35st? w garze, zadanie Lacto, ok 1 kapsułka na 1litr.
Owinąć spiworem, kocem, kurtką i zostawić na 22-24h to zakwaszenia.
Po tym czasie normalnie zagotować + chmielenie.
Burzliwa 10-14 dni?
Cicha ok 7 dni z dodatkiem malin(1.5kg/litr) |
|
|
Fruit Loops Ale
|
Fruit Beer
|
5.5 Gallons |
1.037 |
1.006 |
4.07 |
50.68 |
6.08 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 9/25/2015 2:59 PM |
| Notes: |
|
|
El Dorado American Lager
|
American Lager
|
5.7 Gallons |
1.052 |
1.013 |
5.15 |
18.68 |
3.44 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 11/3/2023 7:16 PM |
Notes: Multiple award winner
2nd place 2024 NHC Indianapolis regionals, pale American beer category https://www.homebrewersassociation.org/national-homebrew-competition/winners/
1st place Bluegrass Homebrew Competition (2023) in the Standard American Beer category, 2nd place BOS
https://bluegrasscup.brewcomp.com/
2nd place Midwinter Homebrew Competition (2023) in Pale Lager category.
https://midwinterhbc.com/competition/
1st place America's Finest City (QUAFF) 2023 in the Standard American Beer category
https://quaff.org/AFC-2023/index.php?msg=5
1st place War of the Worts (2023) in the Light Lager category
http://www.keystonehops.com/waroftheworts2023/
2nd place KCBM (2023) in the Light Lager category
https://kcbmcomp.com/?mibextid=Zxz2cZ
1st place IBU Open (2023) Pale American Beer category
https://ibuopen.brewcompetition.com/
1st place Bluebonnet Brew-Off (2023) in the Pale Lager category
https://bcoem.bluebonnetbrewoff.org/
1st Place Pale Lager category, St. Louis Microfest Competition 2023
https://stlbrews.brewcompetition.com/
1st Place American Lager category, Lagerpalooza 2023
https://lagerpalooza-proam.com/
1st place "pale malty crispy bois" Dogg Dayzz 2023
https://doggdayzz.brewingcompetitions.com/
3rd place Light Lager category Brixtoberfest 2023
https://brixtoberfest.brixiesbrewers.com/
HM Merrimack in the Standard American/International Lager category
https://competition.mvhbc.com/
2nd place Best of Show (397 entries) and 1st place Industrial Beer category SNERHC
https://snerhc.com/
3rd place Pale American Beer category at the 2023 Indiana Brewer's Cup
https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2023_INBrewersCup_HBResults_Final.pdf
3rd place Standard American Beer NERHBC 2023
https://nerhbc.brewingcompetitions.com/
3rd place Standard American Beer Oregon Brew Crew Fall Classic 2023
https://fallclassic.brewingcompetitions.com/
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Full volume, no sparge
Target 16-18 IBU at 60 min and 1-2 IBU at 10min. Hops loose in kettle.
Check pH at end of boil (target 5.1-5.2), Add 1 mL lactic acid near end of boil as needed.
Chill immediately at end of 75 min boil.
Allow to sit covered x 1 hr prior to draining to FV
OXYGENATE prior to yeast pitch.
Ferment at 50F x 7 days, then raise 1-2F every 1 day until 64F or terminal gravity.
Once SG has stabilized, cold crash x 7 days adding gelatin on day 4.
Biofine 5 mL in the keg. |
|
|
Summer Brew Grainfather
|
American Lager
|
25 Litres |
1.055 |
1.009 |
6.12 |
19.84 |
4.08 °L
|
3.3K |
1 |
|
|
Author:
|
|
Anders Riseng
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 85 |
Mash Thickness: 3 |
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: 4/8/2016 4:16 PM |
| Notes: |
|
|
Marzen
|
Märzen
|
3.5 Gallons |
1.056 |
1.01 |
6.03 |
24.85 |
8.88 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 51 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2014 9:23 PM |
| Notes: Ferment at 51°, keg day 13, lager 5 weeks at 34°. |
|
|
Club NEIPA SMaSH Cascade
|
American IPA
|
5.5 Gallons |
1.061 |
1.014 |
6.15 |
35.76 |
3.64 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 73 |
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: 1/3/2017 5:53 PM |
| Notes: |
|
|
NZ Pilsner
|
Bohemian Pilsener
|
30 Litres |
1.046 |
1.01 |
4.63 |
21.47 |
2.89 °L
|
3.3K |
5 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 90 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2015 8:12 AM |
Notes: After 0 minute hop addition, let wort rest for 20 minutes. Give a good stir after and chill using wort chiller.
15C for around 48 Hours until low krausen is seen
10C leave it for 3 weeks
16C leave for 48 hours - take FG reading
Lager at 2C for 4 weeks before drinking |
|
|
Belgian Blonde With Fruit
|
Belgian Blond Ale
|
10.5 Gallons |
1.059 |
1.013 |
6.02 |
26.44 |
6.31 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/2/2017 12:06 AM |
| Notes: |
|
|
1890 Salvator - Holy Father Beer
|
Doppelbock
|
3.5 Gallons |
1.076 |
1.024 |
6.73 |
49.62 |
26.26 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 12/3/2016 11:05 AM |
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.
|
|
|
Pineapple Pale Ale (clone 1)
|
American IPA
|
22 Litres |
1.057 |
1.011 |
5.99 |
64.92 |
9.02 °L
|
3.3K |
3 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2015 4:26 AM |
Notes: Pineapple juice (1 can) added with 5 minutes left in the boil.
pitched 1 pack (rehydrated) US-05
|
|
|
El Dorado Pale Ale
|
American Pale Ale
|
11 Gallons |
1.056 |
1.01 |
5.95 |
33.58 |
6.15 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 13.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 2:14 PM |
| Notes: |
|
|
2015. - Dupont Moinette
|
Saison
|
6 Gallons |
1.093 |
1.028 |
8.5 |
30.74 |
9.24 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 1:33 AM |
| Notes: Sugar added at 20 min. |
|
|
Jai Alai IPA Clone
|
American IPA
|
6 Gallons |
1.069 |
1.016 |
7 |
81.6 |
8.84 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2013 3:48 PM |
| Notes: |
|
|
Pleasing Pumpkin Pale Ale
|
American Pale Ale
|
4 Gallons |
1.048 |
1.01 |
5.06 |
31.52 |
9.04 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 5.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Unfiltered Cane Sugar |
Priming Amount: 3.22 |
Creation
Date: 8/31/2016 3:08 PM |
Notes: This came out awesome; has received rave reviews.
Original source is here: http://www.brewersfriend.com/homebrew/recipe/view/300542/2016-pumpkin-ale.
Differences are:
1) Mine was a BIAB.
2) No mash out; just mashed in at 156 Deg (grains dropped temp by about 3 deg.)
3) I didn't adjust the water profile (I used Deer Park Spring Water.)
4) I scaled it down to a batch size of 4.0 gallons.
5) Higher fermentation temp.
|
|
|
Blue Moon Clone - Ohad Peled
|
Weizenbock
|
25 Litres |
1.043 |
1.01 |
4.39 |
5.37 |
3.49 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/25/2013 8:47 AM |
| Notes: |
|
|
Belgian Abbey Ale
|
Belgian Dubbel
|
5 Gallons |
1.06 |
1.013 |
6.08 |
23.9 |
13.81 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 2/3 C. |
Creation
Date: 2/10/2015 7:27 AM |
Notes: Chimay (Red) Style per Beer and Wine Makers of America
Brew Notes
-Used two vials of White Labs yeast instead of making a starter
Directions
Place grains in a grain bag. Put grain bag into 1 gallon of water. Heat to 155° F and steep for 30 minutes. Remove grain bag and drain into the brewpot.
You can rinse the grain bag with hot water but do not squeeze the bag. After removing the grains add water to bring the total to 6 gallons.
Add the malt extracts (DME&WME) and bring to a boil. Add the Hallertauer and Fuggles hops and boil for 30 minutes. Add the Servormyces and continue boiling for another 30 minutes. Add the Clear Candi Syrup and boil for 2 more minutes.
Add 1 oz of Hallertauer Hops at the end of the boil. Cool as quickly as possible.
Add the yeast and aerate thoroughly when temperature drops below 68° F.
Start the fermentation around 68° F and then allow temperature to rise during the primary fermentation to 75° F. When fermentation is complete rack to the secondary fermenter and cool as much as possible, 32° for 3 days is ideal. Then bottle or keg the beer.
|
|
|
Wee Heavy (1 Gallon)
|
Strong Scotch Ale
|
1 Gallons |
1.089 |
1.022 |
8.81 |
32.61 |
24.12 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar (Bottling Bucket) |
Priming Amount: .70 |
Creation
Date: 12/8/2017 2:57 AM |
Notes: After sparge the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons. It should work out to 1 gallon with the 90 min boil.
During boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.
The style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. this also allows for the syrup above.
Aging is suggested 2-6 months though this recipe starting gravities are so high. 1.5 months in and it was tasting good. |
|
|
Pawpaw Beer
|
Experimental Beer
|
5.5 Gallons |
1.06 |
1.015 |
5.91 |
44.02 |
4.26 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 7 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2018 5:30 PM |
| Notes: |
|
|
XXX STOUT
|
Irish Extra Stout
|
10 Gallons |
1.095 |
1.037 |
7.65 |
35 |
49.13 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
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: 11/17/2015 1:05 PM |
| Notes: |
|
|
|
|