Alaskan Smoked Porter
|
American Porter
|
22 Litres |
1.064 |
1.02 |
5.74 |
42.79 |
42.03 °L
|
2.1K |
0 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 9:38 AM |
Notes: Smoke 450g of the Munich with Alder wood. |
|
Verboten Laze
|
Fruit and Spice Beer
|
5 Gallons |
1.058 |
1.013 |
5.91 |
18.14 |
6.04 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
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: 3/4/2016 9:01 PM |
Notes:
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
Josh Grenz, co-owner and head brewer at Verboten Brewing in Loveland, Colorado, shared this recipe for Verboten’s Laze About peach habanero ale, which conjures up images of a tropical salsa. Colorado-grown Palisade peaches flirt with fiery habaneros and spicy jalapeños. “It was inspired somewhat by salsa, but to be honest, Angie [co-owner of Verboten and Josh’s wife] loves chile beers, but I am not a big fan. So I wanted to make one that both of us would like.”
Laze About is a golden ale in which small amounts of Munich and melanoidin malts lend additional complexity that, along with generous heaps of fresh peaches, prop up the citrusy habaneros and earthy jalapeños. Pairing it with grilled mahi-mahi and mango salsa is an obvious choice, but it also perfectly complements a grilled chicken salad or spicy, sour Tom Kha Gai.
Josh sums it up: “Laze About is sweet and spicy, and I truly do enjoy drinking this beer. It pairs great with food but stands well on its own, too.” |
|
Yellow Submarine
|
Saison
|
9 Gallons |
1.057 |
1.01 |
6.23 |
29.92 |
3.74 °L
|
2.1K |
1 |
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 5/17/2012 11:33 PM |
Notes: |
|
MACC IPA
|
American IPA
|
6 Gallons |
1.068 |
1.013 |
7.24 |
112.23 |
7.39 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 74 |
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: 1/9/2019 11:49 PM |
Notes: |
|
Pangoklon IPA
|
American IPA
|
25 Litres |
1.054 |
1.01 |
5.77 |
45.13 |
4.24 °L
|
2.1K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Carbonation drops |
Priming Amount: 160g |
Creation
Date: 2/16/2017 2:06 PM |
Notes: |
|
Lånas Porter Kopi
|
Brown Porter
|
38 Litres |
1.076 |
1.021 |
7.2 |
46.91 |
35.93 °L
|
2.1K |
0 |
|
Author:
|
|
Aasbakkane Garasjebryggeri
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 2 |
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: 11/20/2016 9:32 PM |
Notes: This beer competed i a regional gathering i Norway. Professor Hans Bombeke rated this to be the second best beer with 93/100 pts. |
|
Rye Dubbel
|
Belgian Dubbel
|
5.5 Gallons |
1.069 |
1.016 |
6.96 |
25.94 |
18.41 °L
|
2.1K |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 5:20 PM |
Notes: |
|
Columbus IPA
|
American Pale Ale
|
5.5 Gallons |
1.032 |
1.01 |
2.79 |
97.5 |
6.22 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 35 |
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: 10/5/2015 9:16 PM |
Notes: |
|
Ciara's Pumpkin Dog Ale
|
Holiday/Winter Special Spiced Beer
|
20 Litres |
1.093 |
1.021 |
9.44 |
73.79 |
8.48 °L
|
2.1K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2015 3:30 PM |
Notes: |
|
Bryan Buono's Recipe 2
|
Russian Imperial Stout
|
4.5 Gallons |
1.155 |
1.039 |
15.23 |
145.96 |
87.37 °L
|
2.1K |
0 |
|
|
Boil
Size: 5 Gallons |
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: 5/26/2011 12:09 AM |
Notes: Kiss Destroyer Stout... Getting better as it ages... Thought it was a little stronger.. but it's good... Will post previous recipe later |
|
Welsh's Irish Red Ale
|
Irish Red Ale
|
5 Gallons |
1.06 |
1.015 |
5.9 |
62 |
20.02 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.5 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: 5/30/2011 7:29 PM |
Notes: |
|
Amerikansk IPA
|
American IPA
|
20 Litres |
1.07 |
1.015 |
7.16 |
77.79 |
11.97 °L
|
2.1K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: 6 g/l |
Creation
Date: 11/3/2014 2:59 PM |
Notes: Pitche på 16 grader, stige gradvis til 19 etter 2 døgn. Gjæring 14 dager på 19 grader C.
Cold Crash
|
|
Brew #007 - Blond "HNK" Ale 20L
|
Blonde Ale
|
21 Litres |
1.048 |
1.013 |
4.55 |
22.09 |
5.29 °L
|
2.1K |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2014 4:17 AM |
Notes: |
|
*Flanders Red
|
Flanders Red Ale
|
5.5 Gallons |
1.061 |
1.012 |
6.35 |
14.31 |
13.65 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2015 5:44 PM |
Notes: 1 oz. french medium roast cubes.
Use 1 vial of WLP001 once the fermentation is past peak, maybe day three or so, pitch roeselare. |
|
Dos Xx
|
Vienna Lager
|
5 Gallons |
1.05 |
1.013 |
4.94 |
19.4 |
10.41 °L
|
2.1K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2014 5:25 AM |
Notes: 2Ltd 7.2 oz dm |
|
Bewilderbeast Black IPA
|
Specialty IPA: Black IPA
|
5 Gallons |
1.08 |
1.021 |
7.65 |
107.97 |
35.33 °L
|
2.1K |
1 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.7 oz. |
Creation
Date: 2/22/2016 7:14 PM |
Notes: Make 1.5L yeast starter at least 48 hrs prior to brew day.
Taste: Not too sweet, light crisp and hoppy flavor
Color: Great dark color
Smell: Very fruity smell
Things to Change: Reduce carbonation slightly (changed in recipe already) |
|
Blueberry Ale
|
Fruit Beer
|
5 Gallons |
1.052 |
1.014 |
5.01 |
15.86 |
6.96 °L
|
2.1K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force carbonation |
Priming Amount: 22 psi |
Creation
Date: 6/5/2017 10:20 PM |
Notes: 1. Collect and heat 2.5L of water
2. Steep the grains (2-row barley + wheat) in a bag for 1 hour @ 150F / sparge with hot water
3. Bring to boil and add 3.3 lbs Briess Munich Malt syrup; add 1lb of DME light @ 45 minutes - boil for 60 minutes
4. Add the hops: 1 oz Hallertau @ 60min; 0.5oz of Hallertau @ 10min; 0.5 Willamette @ 0min.
5. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller
6. While the wort cools, sanitize the fermenting equipment - fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors.
7. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.
8. Add more cold water as needed to bring the volume to 5 gallons.
9. Aerate the wort with O2 for 30 seconds
10. Measure SG of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Work earlier to prepare an yeast starter (2 days before)
12. Insert an airlock into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
14. Fermentation time: 1–2 weeks primary, 2–4 weeks secondary
15. When kegging add 3oz of Blueberry flavor
16. Force carbonate with C)2 following the recommendations |
|
Praise The Sun IPA V4
|
American IPA
|
24.6 Litres |
1.058 |
1.014 |
5.77 |
66.67 |
6.59 °L
|
2.1K |
0 |
|
|
Boil
Size: 30.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2018 2:27 AM |
Notes: Dry Hopped half with 3 oz CTZ (Charlie would use CTZ and Mosaic next time)
Dry Hopped Jay's half with 2oz citra, 2oz mosaic.
Fermented at 65 ambient (Fruitiness from 05 was well received)
Jay's half won the Homebrew Club IPA II comp out of 15 (I think) IPA's.
Took first place IPA at iBrew Challenge 2018, Singapore out of a field of 13.
|
|
Fleur De Miel
|
Saison
|
5.5 Gallons |
1.077 |
1.019 |
7.56 |
21.01 |
9.99 °L
|
2.1K |
0 |
|
|
Boil
Size: 3 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: 2/24/2012 4:20 AM |
Notes: |
|
Raspberry & Peach Fruit Beer
|
American Pale Ale
|
5 Gallons |
1.06 |
1.01 |
6.51 |
42.96 |
5.1 °L
|
2.1K |
0 |
|
|
Boil
Size: 6.5 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: co2 |
Priming Amount: N/A |
Creation
Date: 1/23/2020 3:54 AM |
Notes: Pitch at 64F, hold for 10 days
Fruit was purchased frozen, thawed, and blended. Added sodium metabisulfate and waited 12 hours.
Transferred beer to secondary with fruit puree and held at 60F for 5 days. Cold crashed for 2 additional days.
Strained beer into clean & sanitized bucket then into keg.
Motown MASH Hombrew Competition
Score: 31/50
2nd Place Fruit Beers |
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