|
Tyranny Red IPA II
|
American IPA
|
10 Gallons |
1.076 |
1.019 |
7.51 |
92.28 |
21.96 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 9/18/2014 2:40 AM |
| Notes: |
|
|
Simcoe Single Hop IPA
|
American IPA
|
40 Litres |
1.064 |
1.013 |
6.79 |
73.25 |
13.03 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 9/14/2016 9:05 PM |
| Notes: |
|
|
Fruit Beer - Coco Pom Blonde
|
Blonde Ale
|
5.5 Gallons |
1.049 |
1.012 |
4.96 |
13.69 |
4.68 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/23/2013 1:04 AM |
| Notes: |
|
|
Creature Comforts Classic City Lager
|
American Light Lager
|
3.5 Gallons |
1.041 |
1.011 |
3.95 |
8.61 |
3.03 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 5.39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2023 3:27 PM |
| Notes: |
|
|
English Porter
|
English Porter
|
25 Litres |
1.055 |
1.016 |
5.22 |
22.83 |
31.03 °L
|
1.9K |
2 |
|
|
Author:
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|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 78 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2017 11:38 AM |
Notes: 31-3-18
Pre-boil 1.042/3
Yeast nutrients added at 10mins
80min boil
Post boil 1.049
Added 50g Dextrose and 110g LDME into kettle after boil had finished.
OG 1.051
23°C into fermenter, chilled to 21°C added yeast and chilled to 20°C
Fermentation temp started at 18/19°C and raised to 22°C over 5 days.
1.020 after 4days. Tasting good. Very roasty and lingering bitterness.
FG1.016 at 6 days. As above. Great roasted toasty aroma. Moderate to strong complex roast flavour. Clean fermentation with low to moderate esters.
4.6% Abv
140g Dextrose for priming at 2.1 volumes
Bottled 14-4-18 tasting great
Drinking great 25-4-18. Plenty of medium roast character but in balance.
Winner: Champion Beer 2018 Babbs Annual Comp. |
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Blossom F.
|
Special/Best/Premium Bitter
|
23 Litres |
10.84 |
2.465 |
4.45 |
40.46 |
11.08 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 9.3 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2017 2:21 PM |
| Notes: Next time make it a bit lighter. |
|
|
Duvel Clone
|
Belgian Blond Ale
|
20 Litres |
1.08 |
1.016 |
8.33 |
32.1 |
7.41 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
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: 7/27/2016 4:51 PM |
| Notes: |
|
|
Milk Stout
|
Sweet Stout
|
5 Litres |
1.059 |
1.028 |
4.15 |
39.98 |
38.84 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 59 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2016 10:19 AM |
Notes: Add lactose in last 15 minutes of boil
Brewed 2/4/16
OG brix 14.3 (1.059)
FG brix 10 (1.028)
Bottled 24/4
20gms dextrose - priming sugar |
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Rasberry Wheat
|
Witbier
|
5.5 Gallons |
1.061 |
1.014 |
6.17 |
14.09 |
4.32 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 6/30/2015 2:46 PM |
| Notes: |
|
|
15 Min Zombie Dust Inspired APA
|
American Pale Ale
|
5 Gallons |
1.053 |
1.013 |
5.2 |
52.58 |
10.33 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2015 2:39 AM |
Notes: I wanted to brew something that was quick to make, refreshing and sessionable!
Instructions:
Steep the crystal malt in a grain bag in the water as it is coming up to a boil. When the temperature reaches 170F, take the bag out. Add the extract before the wort comes to a boil to help avoid a boil over. When the wort begins to boil, add hop additions at times above. Only boil wort for 15 minutes. Chill and pitch yeast.
One note: you will not need as much water as a typical one-hour boil, since you will not be losing as much water to boil off. |
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Old Monster
|
American Barleywine
|
5 Gallons |
1.132 |
1.028 |
13.67 |
93.79 |
19.83 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 5/11/2015 2:27 AM |
| Notes: |
|
|
Bakke Brygg American IPA 20 L Tropisk (Mosaic, Nelson, Amarillo)
|
American IPA
|
20 Litres |
1.066 |
1.012 |
7.09 |
62.84 |
7.2 °L
|
1.9K |
1 |
|
|
Author:
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Vegard Vesterheim
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/l |
Creation
Date: 5/2/2015 6:41 AM |
Notes: Kjøl ned vørter til 17 grader før pitching av gjær.
Tørrhumle etter stormgjæring, 7-10 dager. |
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|
Belgian Black IPA
|
Belgian Dark Strong Ale
|
8 Litres |
1.092 |
1.017 |
9.84 |
80.47 |
50 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 68 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2015 5:21 PM |
| Notes: |
|
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
5.5 Gallons |
1.045 |
1.011 |
4.53 |
18.09 |
3.29 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2015 5:57 AM |
| Notes: |
|
|
Tin's Imperial Russian Stout 2
|
Russian Imperial Stout
|
5.5 Gallons |
1.092 |
1.027 |
8.52 |
66.81 |
38.71 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.168 |
Efficiency: 52 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 3/30/2015 9:25 PM |
| Notes: |
|
|
Marzenbier
|
Oktoberfest/Märzen
|
7.5 Gallons |
1.061 |
1.017 |
5.76 |
27.07 |
9.68 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 2/18/2015 4:53 AM |
| Notes: |
|
|
Black Night, Stars Aligned In The Galaxy IPA
|
American IPA
|
5.5 Gallons |
1.059 |
1.016 |
5.68 |
92.46 |
15.54 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2014 12:28 AM |
Notes: 10 lbs Pale 2-row (85.11%)
1 lb Crystal 40 (8.51%)
8 oz Midnight Wheat (4.26%)
4 oz Chocolate Malt (2.13%)
Boil/Hops
2 oz Columbus (14.60 AA) at 15min
1 oz Nugget (12.20 AA) at 15min
1 oz Columbus (14.60 AA) at flameout
1 oz Nugget (12.20 AA) at flameout
1 oz Columbus (14.60 AA) for dryhop last 7 days of primary
1 oz Nugget (12.20 AA) for dryhop last 7 days of primary
Yeast: Safale US-05
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|
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BBB Reeses Stout
|
Specialty Beer
|
5 Gallons |
1.089 |
1.022 |
8.76 |
50.74 |
40 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 5 oz |
Creation
Date: 7/31/2012 7:58 PM |
Notes: Brewed 1/12/13
1/24/13 racked onto 13oz peanut butter powder
1/28/13 4oz cocoa nibs added to secondary
2/4/12 Bottled
O.G.-1.092
F.G.- 1.022
13 oz PB powder added to secondary, after 3 days 4oz cocoa nibs added for 7 more days. |
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Peanut Butter Cup Stout
|
American Stout
|
3 Gallons |
1.052 |
1.017 |
4.62 |
34.99 |
36.71 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Table Sugar |
Priming Amount: 61.51g |
Creation
Date: 10/21/2016 6:40 PM |
| Notes: |
|
|
London Pride Clone
|
Best Bitter
|
25 Litres |
1.043 |
1.011 |
4.22 |
33.67 |
10.1 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/31/2023 2:19 PM |
Notes: This recipe has been derived from an actual brew log from Fullers Griffin Brewery in Chiswick, London in 2018 and which I have had the pleasure to have done the brewery tour on many occasions! The original brew log had a grain bill of over 15000kg and hop bill of over 90kg and I have scaled them down to produce this recipe with a finished volume of 25 litres. The original brew log ingredients were Simpsons Pale Malt, Light Crystal malt, chocolate malt, Target hop pellets, Nothdown, Challenger and EKG hop pellets, but fullers don’t stick to the same malts each time, but whatever makes are available. If you want a really authentic clone, then use the Wyeast 1968 ESB yeast and don’t let the temperature get too high or you’ll get too much fruit. Fullers start the ferment at 16°c, then let the temperature rise naturally to max 20°c. If you want to keg and keep at fridge temperatures then don’t go below 6°c or you will loose the delicate flavours. Also don’t over carbonate. Leave the brew in the keg at a low carbonation level of around 0.5 to 1 psi and then use CO2 to push the beer out if needed. If you carbonate it too much you will again loose the delicate malt and hop flavours.
This brew was cold crashed for 3 days then kegged and fined with gelatin. Served at 6/7°c from my Keggerator. Works just as well if not better at cellar temperature, but it’s a matter of choice.
Standard Burtinisation for the brew liquor
These are my last tasting notes for this brew:
Just kegged the brew and drew off a sample to try. Lovely amber colour, floral hops on the nose and full bodied and malty, with a soft mouthfeel and lovely floral green hop flavour, just like London Pride! Bitterness is prefect and clean and lingers a while due to those Target bittering hops. Slightly more fruitiness than LP, but that will be due to the fermentation temperature as it rose to 21°c. Brew is about 98% clear already which is due to the excellent ESB yeast which is very flocculant and clears down quickly.
My mates, all Brits and lovers of London Pride, were blown away by this brew. They struggled to believe that I’d made it in my kitchen at home!
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