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Belgium Tripel Imperial IPA
|
Belgian Specialty Ale
|
12 Gallons |
1.074 |
1.018 |
7.41 |
41.19 |
6.1 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
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: 2/15/2013 3:21 PM |
| Notes: |
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John's Mosaic IPA
|
American IPA
|
5.2 Gallons |
1.065 |
1.014 |
6.6 |
77.59 |
6.41 °L
|
3.2K |
11 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 76 |
Mash Thickness: 1.3 |
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: 12/26/2017 1:30 PM |
Notes: -Yeast Starter/Stir Plate 1.2L, 100g light DME, White Labs California Ale Yeast WLP001 235 billion cells needed, 239 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary
Mosaic is the icon of single-hop complexity. It's kaleidoscope of tantalizing citrus, pine, tropical fruit and berry notes decorate each golden-copper hued glass. This spectral motif quiets into abstract bitterness for a smooth, refreshing, hop forward finish. |
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012 - Dark Lager
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International Dark Lager
|
3.8 Litres |
1.049 |
1.008 |
5.48 |
29.15 |
19.52 °L
|
3.2K |
0 |
|
|
Author:
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| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 2:14 PM |
| Notes: Roasted cocoa nibs are absent in 5 gallon version, still tasted amazing. Actually prefer it without. |
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Orange Strudel Wit Saison # ****
|
Saison
|
5 Gallons |
1.063 |
1.018 |
5.93 |
22.47 |
5.65 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 0.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 7:29 PM |
Notes: 30 grams orange peel whirlpool
10 grams dried lemon grass 7 min
Pre boil gravity 1.058
Final Gravity 1.068
This turned out great.
Slow to ferment but worth it :)
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Maple Treacle Mead
|
Open Category Mead
|
1 Gallons |
1.194 |
1.054 |
18.29 |
0 |
40 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 0.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.258 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2014 4:12 AM |
| Notes: |
|
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Brown Eyed Bitch
|
American Brown Ale
|
6 Gallons |
1.055 |
1.014 |
5.43 |
37.62 |
19.7 °L
|
3.2K |
24 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2016 8:08 PM |
| Notes: |
|
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White Christmas White Stout
|
American Stout
|
5.5 Gallons |
1.065 |
1.018 |
6.24 |
49.71 |
8.04 °L
|
3.2K |
2 |
|
|
Author:
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farmerphil
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
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: 11/18/2015 2:08 AM |
| Notes: |
|
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Nøgne Ø IPA Clone
|
American IPA
|
25 Litres |
1.073 |
1.016 |
7.47 |
60.1 |
9.82 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/18/2016 8:58 AM |
| Notes: |
|
|
IPA DYNASTY
|
American IPA
|
5 Gallons |
1.048 |
1.015 |
4.39 |
94.81 |
8.53 °L
|
3.2K |
3 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2015 4:34 AM |
| Notes: The only IPA worthy of the 2015 Stanley Cup Champions Chicago Blackhawks. |
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Bakke Brygg Vienna Lager 25 L
|
Vienna Lager
|
25 Litres |
1.051 |
1.013 |
4.98 |
22.62 |
11.83 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 3/25/2014 10:47 AM |
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 13,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
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 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP833, WLP838, WLP850, WLP940 |
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11 BBL Saison Riesling
|
Saison
|
341 Gallons |
11.408 |
1.04 |
5.49 |
23.12 |
5.89 °L
|
3.2K |
11 |
|
|
|
| Boil
Size: 363 Gallons |
Boil Time: 60 |
Boil Gravity: 10.7 |
Efficiency: 83 |
Mash Thickness: 1.4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2015 9:54 PM |
| Notes: |
|
|
Grunion Clone
|
American Pale Ale
|
11 Gallons |
1.044 |
1.008 |
4.73 |
52.71 |
4.51 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2015 5:41 PM |
| Notes: |
|
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Smokey Oktober
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.054 |
1.014 |
5.36 |
35.36 |
18.75 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 3/21/2012 4:38 PM |
| Notes: Add 1 pint of Maple Syrup to 14 Quarts of water. Dough in and hold mash at 155°F for 60 minutes. Heat 14 quarts water to 168°F. Begin runoff and sparge, collecting 24 quarts sweet wort. Pitch yeast, seal and ferment at 68°F for eight to ten days. Prime with 1 cup maple syrup, bottle and condition cool for at least two months. |
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Munich Dunkel - Braumeister 20L
|
Munich Dunkel
|
21 Litres |
1.048 |
1.012 |
4.75 |
23.67 |
22.57 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 1:42 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below. |
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Boltmunder Gold
|
Dortmunder Export
|
6 Gallons |
1.054 |
1.013 |
5.41 |
26.69 |
4.33 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2015 2:25 AM |
Notes: Decoct a minimum of 1.5 gal for 25 minutes total boil.
Start with 2 yeast vials. Make a 1.5L starter at 1.04 OG. Siphon off spent beer and add second 2.0L start at 1.04 OG.
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Creamy/malty
|
Irish Red Ale
|
80.8 Litres |
1.045 |
1.011 |
4.43 |
22.16 |
12.34 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 98.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 10 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2018 9:36 PM |
| Notes: |
|
|
Hoppy Amber
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.016 |
5.29 |
38.68 |
15.76 °L
|
3.2K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: 1.25 |
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: 12/6/2014 7:31 PM |
| Notes: |
|
|
Hoegaarden White Clone
|
Witbier
|
11 Gallons |
1.048 |
1.012 |
4.65 |
14.23 |
3.34 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/21/2016 7:32 PM |
Notes: Step infusion mash: add 4.5 Gal of 130°F water to the grains. Stir, stabilize and hold the temperature at 122°F for 30 minutes. Add 2.5 Gal boiling water. Add heat to bring temperature up to 150°F. Hold for 60 minutes.
After conversion, raise temperature to 167°F lauter and sparge with 9 gallons of 170°F (77°C) water. Collect about 14 gallons of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.
Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer. |
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Kjeller 5 Vienna Lager 25l
|
Vienna Lager
|
25 Litres |
1.042 |
1.01 |
4.29 |
17.7 |
8.6 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2016 1:56 PM |
| Notes: |
|
|
Sword Of Saint Peter AAA
|
American Amber Ale
|
5.63 Gallons |
1.048 |
1.006 |
5.52 |
30.48 |
11.15 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz. |
Creation
Date: 12/28/2015 10:22 PM |
Notes: 1. American Amber (Red) Ale with a sharp bite of citrusy hops.
2. American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Sorachi Ace hops add a uniquely lemony bitterness, homegrown Cascade hops add grapefruit flavor and Citra whole leave hops added during the cool down add unique aroma. Yeast: White Labs WLP001(California Ale).
3. Sword of Saint Peter is the first of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year.
4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.
5. Yeast Lot # 1021675 Manufactured Nov. 23, 2015. QC cell count 1.49e9/ml |
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