Ozarks Festbier
|
Festbier
|
18 Gallons |
1.05 |
1.007 |
5.57 |
32.94 |
5.36 °L
|
1.8K |
1 |
|
|
Boil
Size: 22 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2018 9:16 PM |
Notes: |
|
Nenna Dubbel W/ Raisins
|
Belgian Dubbel
|
18 Litres |
1.07 |
1.016 |
6.99 |
23.63 |
14.18 °L
|
1.8K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 11/10/2016 4:31 PM |
Notes: Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 13-14c
Cold Crash: +4days at 0.5c
Raisins at 30min boil end
Brown Sugar at 5 min boil end |
|
Mole'volence (Grainfather)
|
Imperial Stout
|
5 Gallons |
1.11 |
1.033 |
10.12 |
51.03 |
50 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 8/31/2016 2:04 AM |
Notes: Dissolve DME in wort outside of kettle to avoid scorching. Add preboil to make sure hop utilization is correct.
In secondary, add vodka soaked:
4oz cacoa nibs
1 vanilla bean, chopped
1 cinammon stick, broken (2-4g)
2 dried ancho peppers, deseeded
2 pasilla peppers, deseeded
1 Guajillo pepper
Replaced Chocolate Rye Malt with same quantity of Chocolate Wheat.
Left in secondary for only 2 days. Was enough to give some nice heat. If I did it again, might leave in for 3.
|
|
Old Blevins No. 1
|
English Barleywine
|
3.2 Gallons |
1.098 |
1.025 |
9.59 |
53.4 |
26.85 °L
|
1.8K |
5 |
|
|
Boil
Size: 3.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 2.4 oz |
Creation
Date: 1/26/2021 5:06 PM |
Notes: This recipe changes slightly from year to year.
‘21 used 5% sugar for gravity points, late hopped with Idaho 7 and Loral. Fermented with BRY-97.
‘22 used 3.5% sugar and was late hopped with Cascade and Chinook (better choices than ‘21). BRY-97
2-year tasting notes: caramel brown color. Hard pour gives a moderate head that doesn’t last. Fizz remains present throughout. Stone fruit, floral nose. Stone fruit, caramel, vanilla, boozy warmth taste. Finishes slightly dry, bitterness is appropriate. Possible slight oxidation as color has deepened over time. Sugar feels inappropriate but overall, a solid BW.
‘23 used no sugar but 8% Cherrywood Smoked Malt. Late hopped with Willamette. WY1318.
'24 no sugar, used 3% Roasted Barley. Late hopped with Willamette and Cascade. WY1318
'25 no sugar, 12% Rye Malt. Late hopped with Challenger and EKG. WY1318 |
|
Hwt Brunch Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.065 |
1.018 |
6.11 |
92.76 |
40 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2013 3:32 PM |
Notes: Extra Light Syrup is Marris Otter.
Candi syrup is D-180 added at the end of the boil |
|
Pillow Talk Pale Ale
|
American Pale Ale
|
10.5 Gallons |
1.051 |
1.013 |
5.06 |
19.79 |
4.24 °L
|
1.8K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12.82 psi |
Creation
Date: 10/4/2019 7:27 PM |
Notes: |
|
Mad Elf Clone
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.022 |
1.004 |
2.4 |
22.27 |
10.12 °L
|
1.8K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.016 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2018 1:19 AM |
Notes: |
|
Old Foghorn Clone
|
American Barleywine
|
21 Litres |
1.089 |
1.021 |
8.88 |
70.34 |
15.32 °L
|
1.8K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 65 |
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: 7/2/2018 6:52 AM |
Notes: |
|
Consecration Clone
|
Mixed-Fermentation Sour Beer
|
5.25 Gallons |
1.069 |
1.02 |
6.35 |
19.46 |
31.31 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 60 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1 |
Primary
Temp: 70 ° F |
Priming Method: Corn sugar |
Priming Amount: 4 |
Creation
Date: 11/23/2017 2:56 PM |
Notes: Ferment down to 1.018-1.016 with Abbey Ale then transfer to secondary onto currants and add Brettanomyces B. After 7-8 weeks, add the Roselare (WY3763) into secondary. Sour 4-12 months or to taste, once desired sourness has been achieved add the Consecration oak chunks. Continue secondary until desired oakness has been achieved. Only bottle if final gravity is under 1.008 with Rockpile wine yeast (RP15) and 4 oz priming sugar. |
|
Donkey Punch Sarsaparilla
|
American Pale Ale
|
50 Litres |
1.048 |
1.012 |
4.79 |
25.82 |
2.64 °L
|
1.8K |
0 |
|
|
Boil
Size: 53.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 9/26/2016 5:45 PM |
Notes: Starta mesk med 19l vatn. Skylte til PBG var tilnærna forventa OG.
Oppdatering etter første brygg: 410g med Ingefær var bra.
|
|
Gaelic Ale
|
American Amber Ale
|
6 Gallons |
1.057 |
1.01 |
6.16 |
31.57 |
13.82 °L
|
1.8K |
0 |
|
|
Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz. |
Creation
Date: 7/16/2016 8:30 PM |
Notes: |
|
Spiced Braggot
|
Braggot
|
6.5 Gallons |
1.097 |
1.032 |
8.49 |
16.11 |
15.51 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.084 |
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: 6/11/2016 8:12 PM |
Notes: Brewed 8/22/2016 |
|
Weiss
|
Weissbier
|
32.5 Litres |
1.078 |
1.018 |
7.91 |
10.78 |
6.31 °L
|
1.8K |
0 |
|
|
Boil
Size: 43 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2016 2:48 PM |
Notes: |
|
'Rare Export' Christmas Ale
|
Scottish Export 80/-
|
5.25 Gallons |
1.087 |
1.016 |
9.39 |
27.55 |
25.68 °L
|
1.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2015 2:54 PM |
Notes: Make yeast starter with 5oz DME and 1L water. Sparge 1.5g mash with 1.5g 170F water. Add brown sugar with LME at beginning of boil, and honey/maple syrup at 30 minutes. Sub non-cinnamon spices for 2-4oz mulling spice mixture. |
|
Young Day Bloody Young Day
|
Double IPA
|
6 Gallons |
1.069 |
1.011 |
7.61 |
84.12 |
7.06 °L
|
1.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 71 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2014 7:21 PM |
Notes: |
|
My Damn Foot Dunkelweizen
|
Dunkelweizen
|
6 Gallons |
1.054 |
1.013 |
5.29 |
17.75 |
18.51 °L
|
1.8K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2013 6:27 PM |
Notes: The name on this recipe is because the first time I brewed it I burned my foot with some brewing water that got sloshed during transfer for sparging -- this led to the name and the purchase of pumps and hoses for my brewing system.
This is a very drinkable classic version of the dunkelweizen style. It is a popular choice when served at parties.
|
|
West Coast Radical Red
|
American Amber Ale
|
5 Gallons |
1.054 |
1.01 |
5.77 |
59.57 |
18.53 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2016 4:53 PM |
Notes: |
|
Sorachi El Dorado
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.012 |
5.91 |
44.32 |
4.71 °L
|
1.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 1:24 AM |
Notes: |
|
G'Knight Clone (Oskar Blues)
|
American Amber Ale
|
46 Litres |
19.547 |
4.446 |
8.33 |
62.92 |
13.28 °L
|
1.8K |
0 |
|
Author:
|
|
Hellsteam Brewing
|
|
Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 16.5 |
Efficiency: 70 |
Mash Thickness: 2.1 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2015 1:38 PM |
Notes: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=15591 |
|
Maple Bacon Brown Ale
|
American Brown Ale
|
5.25 Gallons |
1.059 |
1.014 |
5.83 |
38.94 |
18.12 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2015 1:32 AM |
Notes: wlp 200 yeast
Maple syrup is cascades maple bacon candidate syrup |
|
|
|