|
Pumpkin Ale
|
Holiday/Winter Special Spiced Beer
|
19.5 Litres |
1.073 |
1.013 |
7.82 |
18.7 |
10.29 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2016 10:35 AM |
| Notes: |
|
|
BlackBerry Cream Ale
|
Cream Ale
|
5 Gallons |
1.058 |
1.014 |
5.8 |
100.16 |
11.8 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 61 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 5:15 PM |
| Notes: |
|
|
Black Sheep Bitter Clone
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.046 |
1.014 |
4.25 |
35.06 |
10.84 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 0.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.0 |
Primary
Temp: 22 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 10:45 AM |
| Notes: http://beersmithrecipes.com/viewrecipe/758194/-black-sheep-bitter-clone |
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U7 : Duvel Clone
|
Belgian Golden Strong Ale
|
22 Litres |
1.078 |
1.009 |
8.95 |
26.32 |
3.71 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2016 12:15 PM |
| Notes: |
|
|
Lemon Ginger Sour
|
Berliner Weisse
|
5.5 Gallons |
1.066 |
1.013 |
7.02 |
11.47 |
4.79 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 5/1/2016 3:53 PM |
| Notes: Mash Grains in 3.25 Gallons x 90 min at 154F. At end of mash add 16oz crushed Acid Malt and stir then sparge off 6.25 gallons to ultra sanitary Metal pot fermenter. Purge air space with Co2. Cool to 95F and pitch 8oz Goodbelly Mango Probiotic drink. Flush again with Co2. Lacto ferment with Heat Belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm yeast neut to boil and 1 lb DME for head retention and 1.5 lb Belgian Candi Sugar to boil. Cool to 68F and Oxygenate well and pitch SA-5 to Sacc ferment. Transfer to secondary and add 2 to 4 lemon zest (to taste) and 1 oz Fresh Ginger Root Minced, 0.5 oz Crushed Coriander. Bottle as usual. May want to add champagne yeast at bottling as it is acid resistant. If you want a lower alcohol brew then don't add the Candi Sugar. |
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|
Lemongrass Wit Bier
|
Witbier
|
5.5 Gallons |
1.041 |
1.01 |
4.08 |
23.85 |
3.25 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 63 |
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: 5/17/2015 6:29 PM |
| Notes: Recipe adapted from the Rob Tod (of Allagash) Belgian Wit recipe in Extreme Home Brewing. |
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|
Hoppy Blonde
|
Blonde Ale
|
3 Gallons |
1.051 |
1.013 |
5.06 |
16.11 |
4.4 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/16/2016 9:36 PM |
| Notes: Mash pH hit 5.4 |
|
|
Hop Lager
|
American Lager
|
40 Litres |
1.045 |
1.011 |
4.39 |
22.72 |
6.08 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 80 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 8/12/2016 1:22 AM |
| Notes: |
|
|
Triple Haze
|
Specialty IPA: New England IPA
|
10 Gallons |
1.095 |
1.027 |
8.92 |
75.1 |
6.09 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 6/29/2018 7:56 PM |
| Notes: |
|
|
ESB
|
Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.055 |
1.015 |
5.23 |
34.36 |
9.01 °L
|
4.7K |
0 |
|
|
Author:
|
|
Sean Sutherland
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 12/27/2014 7:59 PM |
Notes: OG: 1.056
FG: 1.015
ADF: 73%
IBU: 40
Color: 8 SRM
Alcohol: 5.4%
Boil: 60 min
Pre-Boil Vol: 7 gallons
Pre-Boil Gravity: 1.048 |
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Maharaja Imperial IPA Clone
|
Imperial IPA
|
5 Gallons |
1.14 |
1.035 |
13.74 |
49.15 |
24.97 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 4/24/2014 12:13 AM |
| Notes: |
|
|
Apricot/Mango Kettle Sour Saison
|
Mixed-Fermentation Sour Beer
|
3 Gallons |
1.062 |
1.005 |
7.52 |
11.89 |
3.59 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.6 |
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: 2/25/2016 3:13 PM |
Notes: mildly inspired by?
http://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and-hops.html
measured pre-boil gravity after 4 days of souring at 1.042 or 1.043. Sweet wort tastes a little sour, definitely lots of cooked corn aroma, which I hope will boil off. Boiled for 90 mins.
After 8 days of fermentation, refractometer read 6.8 brix, which puts this at about 1.006. After chilling, the sample was moderately sour but very clean, not having much saison character. Apricot puree added after 8 days of fermentation.
3/14: sampled, apricot added a nice background note. added 1 pound of frozen mangos. |
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|
Pineapple Express
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.012 |
5.08 |
40.31 |
10.88 °L
|
4.7K |
2 |
|
|
|
| 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: 12/12/2012 7:56 PM |
| Notes: Pineapple concentrate added into secondary once primary fermentation has ended. |
|
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Lemon Haze NEIPA
|
Specialty IPA: New England IPA
|
5.3 Gallons |
1.072 |
1.009 |
8.24 |
58.6 |
4.92 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 5.65 Gallons |
Boil Time: 30 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2016 6:01 PM |
| Notes: |
|
|
Hooter Brown Clone
|
American Brown Ale
|
5.5 Gallons |
1.084 |
1.02 |
8.32 |
32.79 |
17.4 °L
|
4.7K |
1 |
|
|
Author:
|
|
Brett
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 10/3/2017 4:10 PM |
Notes: Demerara sugar 10 minutes
Tupelo honey at flame-out |
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|
Kjeller 5 Hop Bursted Pale Ale 25 L
|
No Profile Selected |
25 Litres |
1.051 |
1.009 |
5.56 |
36.21 |
5.47 °L
|
4.7K |
3 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2015 7:12 PM |
| Notes: Hop Bursting går ut på å la all bitterheten i et brygg komme fra sene humletilsetninger. Dette gir en mildere bitterhet og et tonn med deilig aroma! |
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Citra Simcoe Blonde Ale
|
American Pale Ale
|
5.5 Gallons |
1.045 |
1.008 |
4.89 |
47.69 |
4.61 °L
|
4.7K |
3 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 78 |
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: 4/16/2016 4:29 PM |
| Notes: |
|
|
Labatt 50 (Clone)
|
American Pale Ale
|
19 Litres |
1.05 |
1.009 |
5.43 |
22.93 |
3.2 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 10/12/2019 10:06 AM |
| Notes: |
|
|
Wee Heavy
|
Wee Heavy
|
20 Litres |
1.106 |
1.018 |
11.53 |
37.12 |
33.69 °L
|
4.7K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2015 5:54 AM |
| Notes: |
|
|
Timothy Taylor Landlord Clone
|
Best Bitter
|
5.5 Gallons |
1.043 |
1.011 |
4.14 |
41.32 |
11.8 °L
|
4.7K |
1 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 8.02 Gallons |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 5.75 psi |
Creation
Date: 11/11/2021 7:22 PM |
Notes: Prepare a 1 liter starter.
Consider a bit of gypsum to provide a bit of crisp, flinty finish. Gordon recommends 1 tsp of Calcium Chloride in the mash and 1/2 tsp of Gypsum in the boil. My additions are noted in 'Other'.
Pitch yeast at 67, ferment at 68. Then let temp rise to 70 toward end of fermentation to avoid diacetyl.
Carbonate to just under 2 volumes Co2. Serve closer to cellar temperature. (about 55F)
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