|
Downhome Alt Bastirt
|
Strong Scotch Ale
|
4.75 Gallons |
1.091 |
1.028 |
8.24 |
15.94 |
35.13 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 5 oz |
Creation
Date: 12/24/2012 5:20 PM |
Notes: Clone of McEwan's Scottish Ale - ABV target ~ 8% ABV
Make yeast starter at least 12 hours prior to brewing.
Brewing OG = 1.090
Ferment 7 days at 72º
Rack to secondary and add 1 oz. East Kent Goldings SG = 1.028
Ferment 35 more days at 72º
Bottle SG = 1.022 ABV = 8.8%
Make INVERT SUGAR 12 hours prior to brewing - recipe:
½ lb. pure cane sugar ("Turbinado" Sugar is best)
1/8 tsp citric acid
3/4 cup water
Dissolve sugar, add citric acid, and simmer at low heat for 20 minutes to 2 hours.
Steep/Mash grains for 30 min @ 156º Sparge @ 170º.
Add 6 lbs amber DME at boil.
Add 1 oz Kent Goldings at boil.
Add 3.3 lbs dark LME @ 30 minutes.
Add 8 oz. Invert sugar at 15 min.
Add Irish Moss at 15 min.
Add 1 oz. Styrian Goldings at 5 min.
Appearance: A blackish brown body with a slight reddish hue when viewed in front of a light and a pleasant dense tan head
Aroma: Caramelly malt with hints of cherry and spice playing softly in the background.
Taste: Big, sweet malt flavors immediately fill the mouth with dark fruit and vanilla behind it, and a slight tang coming through on the aftertaste.
Mouthfeel: Smooth, thick and almost oily (but not in a bad way!) with small tingling bubbles. You can feel a bit of heat from the alcohol.
Drinkability: This is a sipper for sure.
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Dale's Pale Ale Clone
|
American Amber Ale
|
3.5 Gallons |
1.061 |
1.012 |
6.48 |
41.81 |
11.25 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5.14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2015 10:37 AM |
| Notes: |
|
|
Steady As She Gose
|
Gose
|
21 Litres |
1.041 |
1.005 |
4.72 |
11.55 |
3.57 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.94 bar |
Creation
Date: 9/4/2020 9:31 PM |
| Notes: The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F). |
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SMASH German Pilsener
|
German Pilsner (Pils)
|
5 Gallons |
1.047 |
1.01 |
4.77 |
39.13 |
3.34 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 6:15 PM |
| Notes: |
|
|
Highland Smoked Porter
|
Baltic Porter
|
5 Gallons |
1.064 |
1.019 |
5.97 |
27.32 |
22.85 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2015 4:45 AM |
Notes: Uses Maris Otter Malt Extract for the liquid extract listed in Fermentables.
Uses Briess Cherrywood Smoked Malt for American Smoked Malt listed in Steeping Grains.
2nd half of Maris Otter to be added at 45 min point of boil(last 15 minutes)so IBU's will be slightly lower than indicated due to calculation based on 10 min duration for late additions. |
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Hallon
|
Experimental Beer
|
20 Litres |
1.069 |
1.023 |
6.1 |
13.99 |
3.89 °L
|
1.7K |
0 |
|
|
Author:
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Klonkan
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 80 |
Mash Thickness: 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: 4/20/2019 11:53 AM |
Notes:
Recept från : Kan innehålla spår av hallon – Tove Scharin Beckman, Fredrik Diits Vikström & Aina Florin Persson. SM 2019 |
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Strawberry Lemon Basil Pale Ale
|
Fruit and Spice Beer
|
5.1 Gallons |
1.052 |
1.01 |
5.5 |
53.65 |
7.86 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2019 7:46 PM |
| Notes: |
|
|
Scottish Bourbon Barrel Elderberry Ale
|
Strong Scotch Ale
|
5.5 Gallons |
1.087 |
1.02 |
8.91 |
31.91 |
23.09 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 2:45 PM |
Notes: elderberries: 2 lb. fresh or 1 lb. dried
For first try I am using 1 lb. dried, soaked in Bourbon to add to secondary (filled qt. Jar covered with Whiskey) |
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Xmas Pudding Porter (253)
|
American Porter
|
23 Litres |
1.064 |
1.016 |
6.42 |
33.33 |
35.19 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2017 1:38 AM |
Notes: Secondary Additions:
1. Soak Mixed Dried Fruit in brandy for 4-5 days prior to adding into secondary.
2. Add Fruit mix to muslin and add to secondary for 7 days.
3. Remove after 7 days and package as normal. |
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Radical Visions IPL
|
German Pils
|
17 Gallons |
1.044 |
1.009 |
4.59 |
46.35 |
3.28 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 18.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2021 7:19 PM |
| Notes: |
|
|
Chinook Pale
|
American Pale Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.45 |
78.47 |
8.65 °L
|
1.7K |
1 |
|
|
|
| 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: 9/23/2012 2:18 AM |
| Notes: |
|
|
Witbier Wit
|
Witbier
|
23 Litres |
11.368 |
2.767 |
4.58 |
16.89 |
3.81 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 9.7 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: glucose |
Priming Amount: N/A |
Creation
Date: 5/20/2017 10:55 AM |
| Notes: Might use Wyeast 3944 |
|
|
Lättlager
|
Czech Pale Lager
|
10 Litres |
1.006 |
1.002 |
0.55 |
13.3 |
10.21 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 30 |
Boil Gravity: 1.004 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: 140 |
Creation
Date: 4/12/2017 11:11 AM |
| Notes: |
|
|
RR Row 2 Hill 56 Clone Edited
|
American Pale Ale
|
25 Litres |
1.061 |
1.011 |
6.75 |
38.61 |
5.33 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/8/2017 7:45 AM |
Notes: Tasting Notes: Firm Hop Bitterness, Crisp Malt Backbone with biscuity notes, citrus & pine.
Recipe Type: All Grain
Yeast: California Ale Yeast
Primary Fermentation (# of Days & Temp): 10 @ 68F
Prøv: Bonsak Fairytale Pilsner, Maris Otter, samt Cara Ruby og Carapils. |
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Munich Helles
|
Munich Helles
|
2.75 Gallons |
1.047 |
1.009 |
4.93 |
17.54 |
4.05 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 12/22/2016 10:45 PM |
| Notes: Ferment for 4-5 days at 58°F/15°C. Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days). Cold crash for 12-24 hours, then fine with gelatin and let sit for another 12-24 hours before packaging. |
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Creamy IPA
|
American IPA
|
40 Litres |
1.063 |
1.012 |
6.64 |
73.14 |
4.48 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 2:34 PM |
| Notes: |
|
|
Simcoe SMASH
|
American IPA
|
6.5 Gallons |
1.06 |
1.012 |
6.25 |
47.89 |
5.09 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 74 |
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: 4/21/2016 12:20 AM |
| Notes: |
|
|
Lambic Mk1
|
Lambic
|
10 Litres |
1.056 |
1.015 |
5.37 |
4.41 |
3.81 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 1/20/2016 2:45 PM |
| Notes: |
|
|
Kentucky Common
|
California Common Beer
|
5.5 Gallons |
1.044 |
1.007 |
4.78 |
23.67 |
10.11 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2015 2:23 PM |
Notes: 1 Packet US-05 (any American Ale yeast can be substituted)
You can also do this as a true common/steam beer and pitch a lager yeast (I've used saflager) at room temps, much how California Commons like Anchor Steam are brewed. Dec 2014 update I'm going to suggest that everyone at some point try this as a steam beer...Lager yeast at room temp without lagering. I just kegged it, and even uncarbed it has an amazing flavor... steam beers, have an "off" flavor that is not as clean as a properly brewed lager...taste anchor steam and you'll get it, especially if you compare it to Anchor Lager. There's definitely a funkiness about it... something unique... Try it with this beer. It my be the permanent way I brew this beer from now on... I'll keep you posted...and if it works out, I may change the official yeast to saflager for this beer. If you try it this way, as a steam beer...especially if you've brewed it with ale yeast before and can compare it, I would love you opinion.
Single Infusion, LIGHT body, batch sparge.
Mash Temp 148 degrees
Sparge Temp 168 degrees
I primed this beer with table sugar rather than corn sugar. |
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|
#32 Granite Stout
|
Oatmeal Stout
|
6 Gallons |
1.058 |
1.015 |
5.73 |
34.11 |
36.65 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.4 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: 4/9/2013 12:35 AM |
| Notes: The granite stones are put in for the entire boil and frozen until use in secondary. |
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