Blind Pig Clone
|
Imperial IPA
|
5.5 Gallons |
1.076 |
1.018 |
7.62 |
96.59 |
6.28 °L
|
1.8K |
1 |
|
Author:
|
|
JD
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/17/2013 1:58 AM |
Notes: Batch Sparge. mashed at 151 for 1 hour. vorlauf then drain. added 2.5 water at 152 rest 15 minutes, vorlauf, drain out. added 2.5 at 175 let rest 15 min, vorlauf drain out. 90 min boil, add hops, add Irish moss and beer nutrient, hops again and chill to 68 aerate to carboy. let stand to settle then rack to new carboy. pitch with WLP001
shake up. ( I added about a gallon of water to top up to 6.0 and sacrificed the ABV.) |
|
Homegrown Fresh Wet Cascade IPA
|
American IPA
|
11.5 Gallons |
1.058 |
1.01 |
6.28 |
69.78 |
6.15 °L
|
1.8K |
1 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 9/14/2020 10:42 PM |
Notes: Finally using the hops growing up the side of the house for an IPA. |
|
HULA HOP'D COCONUT MILKSHAKE IPA
|
English IPA
|
5.5 Gallons |
1.06 |
1.02 |
5.14 |
53.59 |
3.34 °L
|
1.8K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 74 |
Mash Thickness: 1.7 |
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: 9/7/2018 2:19 PM |
Notes: |
|
Blue Moon Belgian White
|
Belgian Pale Ale
|
5 Gallons |
1.053 |
1.013 |
5.21 |
16.58 |
4.17 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/1/2016 11:48 PM |
Notes: Other ingredients are the minutes under the boil is down, example coriander is 10 minutes until end of boil or 80 minutes into the boil.
|
|
Dankapalooza
|
American Barleywine
|
3.5 Gallons |
1.098 |
1.022 |
9.97 |
121.07 |
12.5 °L
|
1.8K |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 59.5 |
Mash Thickness: 0.64 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: Sucrose |
Priming Amount: 1.9 OZ |
Creation
Date: 3/15/2016 9:19 PM |
Notes: Collect an additional 1/2 gal. of late runnings and, in a separate vessel, reduce to near syrup consistency. Add reduced runnings to boil kettle with 15 min. remaining in boil.
2nd Place - Strong Ales - SNERHC 2016 |
|
DECEPTION CREAM STOUT
|
American Stout
|
19 Litres |
1.059 |
1.016 |
5.55 |
35.6 |
44.67 °L
|
1.8K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 7:22 AM |
Notes: |
|
#4 West Coast Belgian Rye IPA
|
Specialty IPA: Belgian IPA
|
25 Litres |
16.353 |
5.102 |
6.15 |
107.7 |
8.16 °L
|
1.8K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 14.2 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 9:54 PM |
Notes: |
|
Old English Export Porter
|
Baltic Porter
|
5 Gallons |
1.074 |
1.021 |
6.9 |
36.58 |
40 °L
|
1.8K |
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: 9/2/2012 2:50 PM |
Notes: |
|
Luke's IPA
|
American IPA
|
10 Gallons |
1.069 |
1.018 |
6.67 |
53.16 |
13.71 °L
|
1.8K |
1 |
|
Author:
|
|
1337kcbeer
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2013 8:28 PM |
Notes: |
|
Responsibly (Green Tea Pale Ale)
|
American Pale Ale
|
5 Gallons |
1.108 |
1.033 |
9.78 |
33.21 |
12.88 °L
|
1.8K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2016 1:19 AM |
Notes: |
|
THHB New England IPA NEIPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.29 |
60.56 |
5.4 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2017 7:27 PM |
Notes: Poland Spring water from grocery
|
|
Gluten Free Grapefruit Berlinerweisse
|
Berliner Weisse
|
7.25 Gallons |
1.049 |
1.012 |
4.84 |
0.63 |
2.35 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.047 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2017 5:46 PM |
Notes: Sorghum has a sour/metallic after taste. For my first GF beer, I decided to brew something that would play along with that aftertaste, rather than have it be out of place in a traditional beer style.
Grapefruit and Lactobacillus each have a tinny, sour flavor note. Brett is the main fermentation strain because of it's well-known prickly pineapple profile (also metallic and tinny).
The goal here was to use sorghum's well-known flaws to accentuate the character of the beer, rather than fight to mask them. |
|
Mosiac And Simcoe IPA
|
American IPA
|
25 Litres |
1.066 |
1.012 |
7.07 |
46.98 |
9.88 °L
|
1.8K |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2017 6:53 AM |
Notes: |
|
Thyme Ale
|
American Pale Ale
|
80 Litres |
1.05 |
1.008 |
5.52 |
33.95 |
3.99 °L
|
1.8K |
0 |
|
|
Boil
Size: 85 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 3 |
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: 11/21/2017 9:20 AM |
Notes: Да не забравим да хидратираме дрождите! 200 мл. преварена и охладена до 20гр. вода. |
|
Light Ale
|
Blonde Ale
|
5 Gallons |
1.065 |
1.015 |
6.54 |
9.04 |
5.22 °L
|
1.8K |
2 |
|
Author:
|
|
mikesbrew
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.13 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2013 10:18 PM |
Notes: This is a very nice drinking ale. Ready to bottle or keg in 8 to 10 days but I always follow 1wk primary, 2wks secondary,(you must let the yeast finish and this is where the beer becomes crystal clear) then keg or bottle....If you bottle, let it sit for 2 to 3 weeks minimum. It will be worth the wait! also used 1 whole Whirfloc tablet. All my friends loved this one. Be careful! this stuff will sneak up on you! Prime with 4oz. priming sugar as usual. |
|
WEIHENSTEPHANER DUNKELWEIZEN CLONE 2
|
Dunkles Weissbier
|
5.5 Gallons |
1.054 |
1.013 |
5.4 |
16.34 |
14.4 °L
|
1.8K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2018 9:52 PM |
Notes: |
|
Spring IPA
|
American IPA
|
2 Gallons |
1.071 |
1.014 |
7.49 |
74.76 |
8.55 °L
|
1.8K |
0 |
|
|
Boil
Size: 3.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 3/12/2015 8:39 PM |
Notes: Brewed: 3-21-15
OG: 1.052
FG: 1.013
ABV: 5.12% |
|
Orange Vanilla American Wheat
|
American Wheat Beer
|
5 Gallons |
1.052 |
1.013 |
5.02 |
20.08 |
5.17 °L
|
1.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 65 |
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: 4/14/2016 1:59 AM |
Notes: Sub Mount Hood for: Liberty, Crystal, Hallertau
Sub Willamette for: Saaz, Tettnang, Fuggle, Santiam
-1st sweet orange zest- use from fresh orange, do not zest the white pith. Put in 5 min left in boil.
-2nd sweet orange- use from dried orange, begin soaking in vodka on day of boiling. Add on transfer to secondary.
-Vanilla Bean: Cut into pieces and begin soaking in vodka on boil day. Dump in 3 days before bottling.
-Sit in Bottle for 14days min. |
|
Belgian Dubbel (1 Gallon)
|
Belgian Dubbel
|
1 Gallons |
1.069 |
1.01 |
7.77 |
21.78 |
24.47 °L
|
1.8K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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 |
Priming Amount: 1.10oz |
Creation
Date: 1/19/2018 10:13 PM |
Notes: Add belgian candi syrup before the boil, taking kettle off heat.
Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.
I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.
Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)
If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.
Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.
Lower steep/mash temp (148) should get you a lower dryer gravity
Take note of higher priming sugar. Style suggests higher volume.
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Other notes:
The wheat is added for mouth feel and head retention.
Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.
Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding
Other malts to consider Biscuit and Aromatic. |
|
Moylan's Kilt Lifter
|
Strong Scotch Ale
|
5.5 Gallons |
1.085 |
1.02 |
8.64 |
25.44 |
24.17 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2018 6:36 PM |
Notes: |
|
|
|