Bewilderbeast Black IPA
|
Specialty IPA: Black IPA
|
5 Gallons |
1.08 |
1.021 |
7.65 |
107.97 |
35.33 °L
|
2.1K |
1 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.7 oz. |
Creation
Date: 2/22/2016 7:14 PM |
Notes: Make 1.5L yeast starter at least 48 hrs prior to brew day.
Taste: Not too sweet, light crisp and hoppy flavor
Color: Great dark color
Smell: Very fruity smell
Things to Change: Reduce carbonation slightly (changed in recipe already) |
|
Verboten Laze
|
Fruit and Spice Beer
|
5 Gallons |
1.058 |
1.013 |
5.91 |
18.14 |
6.04 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
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: 3/4/2016 9:01 PM |
Notes:
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
Josh Grenz, co-owner and head brewer at Verboten Brewing in Loveland, Colorado, shared this recipe for Verboten’s Laze About peach habanero ale, which conjures up images of a tropical salsa. Colorado-grown Palisade peaches flirt with fiery habaneros and spicy jalapeños. “It was inspired somewhat by salsa, but to be honest, Angie [co-owner of Verboten and Josh’s wife] loves chile beers, but I am not a big fan. So I wanted to make one that both of us would like.”
Laze About is a golden ale in which small amounts of Munich and melanoidin malts lend additional complexity that, along with generous heaps of fresh peaches, prop up the citrusy habaneros and earthy jalapeños. Pairing it with grilled mahi-mahi and mango salsa is an obvious choice, but it also perfectly complements a grilled chicken salad or spicy, sour Tom Kha Gai.
Josh sums it up: “Laze About is sweet and spicy, and I truly do enjoy drinking this beer. It pairs great with food but stands well on its own, too.” |
|
Bell's Best Brown
|
Northern English Brown
|
7 Gallons |
1.056 |
1.011 |
5.83 |
34.02 |
16 °L
|
2.1K |
1 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 79 |
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: 9/23/2015 7:47 PM |
Notes: this turned out perfect, I whirlpooled just to bring the temp down a bit then chilled right after on this one, tastes perfect, I wouldn't change a thing on this recipe, well know for years and whether i taste just like bells or not it has a spot on perfectly balanced flavor |
|
Lemon Lime
|
American Pale Ale
|
21 Litres |
1.059 |
1.014 |
5.88 |
33.57 |
10.47 °L
|
2.1K |
0 |
|
|
Boil
Size: 18.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 71 |
Mash Thickness: 2 |
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: 2/12/2016 5:03 PM |
Notes: 1 lit with 106 g DME Starter 24 h
2 lit w 212 g DME step up starter 48h |
|
Hoppy Session (SH - Styrian Goldings)
|
American Pale Ale
|
5 Gallons |
1.045 |
1.008 |
4.89 |
41.03 |
7.3 °L
|
2.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 73 |
Mash Thickness: 1.5 |
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: 8/6/2016 7:21 PM |
Notes: Goal for this recipe - drinkable, hoppy session beer. Want some body & malt character to go along with the hops, so i included the carapils and victory malt in the grain bill. I've enjoyed other beers strongly hopped with noble / noble-like hops, so decided to try single hop with Styrian goldings. Hoping for a little peppery, but still hoppy profile. |
|
Brew 513: Semper FIPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.017 |
7.07 |
104.03 |
7.08 °L
|
2.1K |
0 |
|
Author:
|
|
Macphergus
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 7/7/2013 2:00 PM |
Notes: Local competition Downingtown, PA BUZZ homebrew club during learn to homebrew day (Nov. 2, 2013). Annual tasting competition first place winner!
Citrus aroma & flavor dominate, soft bitterness. |
|
100% Brett Beer + Kettle Sour
|
Clone Beer
|
310 Gallons |
1.057 |
1.014 |
5.59 |
6.16 |
4 °L
|
2.1K |
0 |
|
|
Boil
Size: 341 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 78 |
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: 5/26/2015 4:56 PM |
Notes: |
|
B8G Anchor Steam Ale ▲ 05.29.15
|
California Common Beer
|
5.5 Gallons |
1.074 |
1.024 |
6.56 |
48.37 |
8.08 °L
|
2.1K |
3 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 82 |
Mash Thickness: 7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 9:22 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 05/29/15
Gravity End of Sparge • 1.052
Gravity End of Boil (OG) • 1.074
Gravity (FG) • 1.022
Date: Pitch Yeast • 05/30/15
Date: Keg Day • 06.16.15
Drafted Who’s House • Dan's
14 Days Fermentation
♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Started with 8 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 7 gallons will be the max.
♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62°
WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)
♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.
♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.
Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined. |
|
Bell's Two Hearted Ale Clone
|
American IPA
|
12 Gallons |
1.07 |
1.016 |
6.98 |
64.46 |
6.96 °L
|
2.1K |
1 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/22/2015 12:49 AM |
Notes: - Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle
|
|
German Hull Melon
|
Blonde Ale
|
5 Gallons |
1.053 |
1.012 |
5.35 |
25.26 |
6.39 °L
|
2.1K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2016 10:05 PM |
Notes: |
|
Summit Smash
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.017 |
5.63 |
31.05 |
6.13 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/25/2015 3:19 PM |
Notes: |
|
10: Tasty APA
|
American Pale Ale
|
6 Gallons |
1.056 |
1.013 |
5.59 |
44.74 |
5.79 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 12:24 AM |
Notes: |
|
My Grapefruit IPA
|
American IPA
|
22 Litres |
1.033 |
1.006 |
3.51 |
84.98 |
22.93 °L
|
2.1K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 35 |
Mash Thickness: N/A |
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: 7/14/2017 9:02 AM |
Notes: Mashing:
22L strike water at 68 degrees C - 75 minutes (Iodine test at 60 minutes first)
10L sparging water at 78-80 degrees C for 20-30 minutes (better 30)
1 tea spoon of irish moss 10 minutes before boil end |
|
CITRA LAGER
|
International Pale Lager
|
25 Litres |
1.055 |
1.009 |
6 |
36.3 |
4.08 °L
|
2.1K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
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: 8/16/2018 1:11 AM |
Notes: |
|
BYO Murphy's-Style Dry Stout (orig)
|
Irish Stout
|
19 Litres |
1.04 |
1.01 |
3.99 |
35.6 |
35.4 °L
|
2.1K |
0 |
|
|
Boil
Size: 24.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 1:12 PM |
Notes: Murphy's-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.040 (10 °P)
FG = 1.010 (2.5 °P)
IBU = 38 SRM = 33 ABV = 4%
Ingredients
6.0 lb. (2.72 kg) British pale ale malt
1.75 lb. (794 g) flaked barley
14.0 oz. (397 g) roasted barley (500 °L)
7.75AAU Kent Golding pellet hops (1.55 oz./44 g at 5% alpha acids) (60 min.)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast
Step by Step
I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. The roasted barley and flaked barley I use is from Great Western Malting Co. Feel free to substitute any high quality product of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hopunion.
In this recipe the roasted barley is milled normally along with the other grains. Dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.031 (7.8 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C). |
|
Belgian Strong Ale
|
Belgian Dark Strong Ale
|
60 Litres |
1.078 |
1.007 |
9.27 |
28.14 |
18.24 °L
|
2.1K |
2 |
|
|
Boil
Size: 78 Litres |
Boil Time: 70 |
Boil Gravity: 1.06 |
Efficiency: 73 |
Mash Thickness: 3 |
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: 11/18/2016 1:21 AM |
Notes: |
|
Citrus Witbier
|
Witbier
|
5 Gallons |
1.051 |
1.013 |
5.03 |
12.86 |
4.98 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 2/10/2016 11:31 PM |
Notes: |
|
"Game Over Mandarina....Game Over" Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.016 |
5.85 |
33.84 |
9.42 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/22/2016 9:18 PM |
Notes: -3.9 gal mash water.
-60 min mash (150), Strike water 167, Prior to mash 162.
-1.25 tsp gypsum (0.75 mash, 0.5 sparge), 0.5 tsp CaCl2
-0 min is a whirlpool addition at 170 F.
-dried tangerine peel 1 oz @ 10 min
-dry hop 1 oz grapefruit peel, 1 oz tangerine peel.
|
|
*Flanders Red
|
Flanders Red Ale
|
5.5 Gallons |
1.061 |
1.012 |
6.35 |
14.31 |
13.65 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2015 5:44 PM |
Notes: 1 oz. french medium roast cubes.
Use 1 vial of WLP001 once the fermentation is past peak, maybe day three or so, pitch roeselare. |
|
Old Speckled Hen
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.06 |
1.015 |
5.89 |
44.1 |
9.99 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 4/24/2015 6:14 PM |
Notes: |
|
|
|