|
Scrotum Repair
|
Strong Bitter
|
10 Gallons |
1.051 |
1.015 |
4.71 |
28.39 |
11.85 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
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: 2/14/2014 5:32 PM |
Notes: Bronze medal 2011 Peach State Brew Off
Honorable mention 2012 Peach State Brew Off
Bronze medal 2013 Macon Beer Fest |
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|
Dry Porter
|
American Porter
|
5.5 Gallons |
1.066 |
1.011 |
7.2 |
19.61 |
35.27 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 5:28 PM |
| Notes: |
|
|
Five Points Best Bitter
|
Best Bitter
|
23 Litres |
1.047 |
1.014 |
4.29 |
32.76 |
7.43 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 61 |
Mash Thickness: N/A |
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: 12/17/2020 1:00 PM |
| 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: |
|
|
B&W's Toasted Lager (Bluepoint)
|
Vienna Lager
|
60 Litres |
1.047 |
1.01 |
4.9 |
20.38 |
12.5 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 66 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2015 8:33 PM |
| Notes: |
|
|
Peach Cobbler Sour Ale
|
Specialty Fruit Beer
|
98 Gallons |
1.053 |
1.016 |
4.85 |
4.45 |
4.25 °L
|
4.7K |
0 |
|
|
Author:
|
|
dave@singlespeedbrewing.com
|
|
| Boil
Size: 110 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2018 8:20 PM |
Notes: Kettle sour to 3.2 - 3.3 pH per kettle sour SOPs
Pitch at 65F
Ferment at 68F
Add puree to FV @ ~1.031
Add bagged graham crackers to FV @ 1.015
Crash to 62F after diacetyl rest. Harvest yeast after 48 hours, and add bagged cinnamon. Remove cinnamon after 2 days.
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Timothy Taylor Landlord Clone
|
Best Bitter
|
5.5 Gallons |
1.043 |
1.011 |
4.14 |
41.32 |
11.8 °L
|
4.7K |
1 |
|
|
Author:
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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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|
Raspberry Chocolate Porter (Amanda)
|
American Porter
|
3 Gallons |
1.055 |
1.014 |
5.33 |
48.35 |
26.51 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 5:43 PM |
Notes: Mill the Roast Barley separately and grind into powder before the mash.
First place, Fruit Beers, 2016Q4 Carolina Quarterly Brew Off.
https://carolinaquarterlybrewoff.wordpress.com/winners/2016-2/quarter-4-2016/ |
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|
03 ESB
|
Strong Bitter
|
28 Litres |
1.059 |
1.017 |
5.57 |
38.97 |
6.12 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 11/1/2017 10:28 AM |
| Notes: |
|
|
Thick-Assed Ginger Lass
|
Irish Red Ale
|
5.5 Gallons |
1.058 |
1.016 |
5.52 |
21.57 |
17.32 °L
|
4.7K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: Light DME |
Priming Amount: 1.25 Cups |
Creation
Date: 1/27/2012 1:04 AM |
Notes:
|
|
|
Shady Bohemian
|
Czech Dark Lager
|
5.5 Gallons |
1.047 |
1.01 |
4.86 |
25.36 |
31.94 °L
|
4.7K |
5 |
|
|
|
| Boil
Size: 6.16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: dextrose |
Priming Amount: 5.5 oz |
Creation
Date: 7/6/2019 11:41 AM |
Notes: Saaz may be used in place of Kazbek(equal ibu).
34/70, Diamond Lager, and M54 should work well as substitute yeasts.
Carafa II(preferably dehusked) can sub for Blackprinz(or Midnight Wheat in a pinch, although Debittered Black may be a better sub for midnight wheat).
I ferment it straight through at 66 degrees for 14 days, then lager for 3 weeks at 34(4-5 is better but, it is very drinkable at 3).
Beer should be black in color with a thick light tan head, medium/full body with just a hint of chocolate, possibly slight toffee in the flavor with a clean finish.
Scaled Recipe for 5 gallon batch.
2021 For What Its Wort(Bloomington IL)1st Place Pale Bitter Euro |
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|
Solsvik Weissbier
|
Weissbier
|
50 Litres |
1.04 |
1.005 |
4.68 |
17.72 |
4.25 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 35 |
Mash Thickness: 36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2017 6:35 PM |
| Notes: |
|
|
Pumpkin Porter
|
American Porter
|
5.75 Gallons |
1.055 |
1.01 |
5.87 |
34.86 |
33.76 °L
|
4.7K |
2 |
|
|
Author:
|
|
subliminalfringe@yahoo.com
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 1.6 |
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: 9/24/2016 6:12 PM |
Notes: IBU around 35
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|
|
Azacca SMASH
|
American IPA
|
5 Gallons |
1.061 |
1.012 |
6.49 |
58.35 |
3.84 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/18/2017 6:55 PM |
| Notes: |
|
|
Corona Extra
|
American Lager
|
50 Litres |
1.04 |
1.006 |
4.47 |
13.09 |
2.05 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 78 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2018 11:49 AM |
Notes: Watch pH in mash, sparge and boil close (5,2 is ideal).
Avoid scorching, caramelization and aeration of the boiling wort.
Ferment at 10 deg C for 2-3 weeks.
Rack to keg and lager at 1 deg C for 4 weeks.
Fine the beer with gelatin or filter with 1-3 micron filter.
Carbonate to 3 volumes and transfer to clear glass bottles.
Leave bottles in sunlight for 1 day.
Serve at 4 deg C, lime wedge in bottleneck optional.
-Enjoy- |
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|
Festbier 16
|
Festbier
|
6 Gallons |
1.057 |
1.013 |
5.86 |
18.73 |
4.82 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 7:57 PM |
| Notes: |
|
|
Trillium Style NEIPA Clone
|
Double IPA
|
5.5 Gallons |
1.072 |
1.018 |
7.46 |
33.19 |
5.37 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2018 5:59 PM |
| Notes: |
|
|
Kveik Saison
|
Saison
|
53 Litres |
1.065 |
1.008 |
7.41 |
21.71 |
5.95 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2018 6:52 AM |
Notes: Safbrew BE-256 10 L
Safbrew S-33 10L
Safbrew T-58 10L
House Kveik 20L |
|
|
Tropical Stout
|
Foreign Extra Stout
|
60 Litres |
1.063 |
1.015 |
6.33 |
33.78 |
34.42 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 9/3/2012 10:27 PM |
| Notes: |
|
|
Belgian Golden Strong (Toro Hills)
|
Belgian Golden Strong Ale
|
12 Gallons |
1.074 |
1.011 |
8.2 |
25.86 |
3.41 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 85 |
Mash Thickness: N/A |
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: 12/6/2012 5:23 AM |
Notes: Fermentation:
Pitch @ 64. Ferment at 66-68 first 2 days then raise slowly up to 78. When finished rack to secondary and condition at cool temperature.
Condition for two months.
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