SMaSH Yellow Rose Clone
|
American IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.61 |
63.36 |
3.52 °L
|
8.7K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 6/7/2015 6:42 PM |
Notes: |
|
2014 - 7/28 - Heady Topper Clone
|
Imperial IPA
|
5.5 Gallons |
1.065 |
1.013 |
6.87 |
112.67 |
7.06 °L
|
8.7K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2014 9:51 PM |
Notes: Tasting notes:
Exceptionally fruity (apricot, citrus, slight peach), light body, low malt character, smooth hops to start and finishes more harsh but still smooth.
More notes a few weeks in the keg;
More mellow, the bouquet is unreal and so in your face. An expensive beer to brew and so fucking worth it.
Yeast Bay - Conan Yeast
Total mash water needed
8.79 35.2
Strike water volume at mash thickness of 1.5 qt/lb
4.88 19.5
Remaining sparge water volume
3.91 15.7
Grain absorption losses
-1.63 -6.5
Mash Lauter Tun dead space
-0.25 -1
Amount going into kettle
6.91 27.7
Volume increase from sugar/extract (early additions)
0.04 0.1
Adjusted starting boil size
6.95 27.8
Boil off losses
-1.5 -6
Hops absorption losses
-0.45 -1.8
Amount going into fermentor
5 20
Total: 8.79 35.2 |
|
Coffee IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.8 |
68.43 |
5.19 °L
|
8.7K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2016 6:25 PM |
Notes: |
|
Speidel #4 Lucky Jack APA
|
American Pale Ale
|
25 Litres |
1.056 |
1.013 |
5.59 |
28.57 |
11.36 °L
|
8.7K |
4 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2013 7:25 PM |
Notes: |
|
Hitachino's Nest
|
Witbier
|
5.5 Gallons |
1.052 |
1.012 |
5.31 |
16.78 |
3.61 °L
|
8.7K |
8 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 25 psi for 25 hours |
Creation
Date: 6/2/2016 10:58 PM |
Notes: This brew has taken me ages to replicate. Tried multiple versions. Don't bother with a partial mash or extract. They discolor the beer and take away from the crispness of the all grain version. Brewed this 3 times now and pretty much always have it on draft. Everyone's favorite, every time.
Belgian Candi sugar should be a late addition (15 min remaining) and OJ should added at flameout.
Best to use fresh nutmeg and coriander if you can find them. I buy them whole and then crush them with a rolling pin just before adding to the boil.
Ferment for 14 days at a constant 70 degrees if possible.
Cold crash for 3 days then rack to keg, and force carb at 2.2 volumes
If you want the traditional cloudiness of a wit to drop out, add gelatin before crashing. |
|
Impeachment Ale
|
Blonde Ale
|
6 Gallons |
1.055 |
1.013 |
5.78 |
26.61 |
3.52 °L
|
8.7K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 12/3/2014 9:03 PM |
Notes: NOT MADE IN THE USA. Everything Drumpf would hate:
- Malt and water from Canada
- Hops from Czech
- Yeast from Norway
- Equipment from New Zealand
|
|
Left Hand Milk Stout Clone
|
Sweet Stout
|
5.5 Gallons |
1.054 |
1.013 |
5.31 |
22.95 |
38.61 °L
|
8.7K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/15/2013 2:24 AM |
Notes: |
|
Citra SMaSH (Blonde)
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.011 |
4.76 |
26.42 |
3.37 °L
|
8.7K |
11 |
|
Author:
|
|
DanC
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: 9-10 psig |
Creation
Date: 4/25/2014 12:01 PM |
Notes: Boil 1 gallon of the first running during the period of sparge to provide some caramel notes.
Changed the hop schedule just to see the effects on flavor and aroma.
After fermentation cold condition for 3 days and then add gelatin (1 tsp with 1 cup 150 degree water).
I may bottle this for summer drinking. |
|
2016 - 1/2 --- Maduro - Cigar City Clone
|
American Brown Ale
|
6 Gallons |
12.549 |
3.577 |
4.81 |
21.16 |
28.81 °L
|
8.7K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 10.8 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 1:52 AM |
Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/
_______________________________________________
Notes: Brought to Homebrewers meeting 2/17/2016-
Has an overall English feel and taste to it. The hops are subtle and play out well in the background. The highlight is the very silky and smooth mouth feel that is given to this beer by the oats. The roast and chocolate notes are accentuated by the oats. Overall a very drinkable and successful beer. |
|
Ommegang Three Philosophers Ale
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.087 |
1.021 |
8.72 |
24.81 |
17.22 °L
|
8.7K |
0 |
|
Author:
|
|
miscon2
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.064 |
Efficiency: 60 |
Mash Thickness: 1.34 |
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: 7/21/2014 9:00 PM |
Notes: From Noel Blake's Three Philosophers Ale recipe as presented in "Brew Like a Monk"
Special "B", CaraMunich and CaraVienna were steeped at the end of the mash and through lautering.
Fermentation 65 - 70deg, 3 Days
Secondary: 67deg, 3 weeks
Tertiary: 67deg, 2 weeks
Bottling: dextrose & a fresh vial of Wyeast 3787
Note no mash guidelines other than 154deg were provided. |
|
Stone Sublimely Self-Righteous Ale (Black IPA)
|
Imperial IPA
|
11 Gallons |
1.081 |
1.015 |
8.73 |
66.02 |
32.38 °L
|
8.7K |
4 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 68 |
Mash Thickness: 1.36 |
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: 10/27/2013 2:12 PM |
Notes: Ferment at 72 until complete, chill to 62 for 24 hours, then rack off yeast. Dry hop for 36 hours, then chill to 34F. Hold for 10 days. |
|
Chocolate Raspberry Stout
|
Foreign Extra Stout
|
3.25 Gallons |
1.067 |
1.02 |
6.05 |
29.31 |
40.35 °L
|
8.7K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.31 |
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: 12/24/2015 5:11 PM |
Notes: |
|
Clone Yakima
|
American IPA
|
20 Litres |
1.07 |
1.014 |
7.37 |
61.73 |
10.94 °L
|
8.7K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2017 2:19 PM |
Notes: |
|
BYO Beamish-Style Dry Stout (orig)
|
Irish Stout
|
19 Litres |
1.041 |
1.009 |
4.13 |
40.58 |
40.19 °L
|
8.7K |
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 1:05 PM |
Notes: Beamish-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.2 °P)
FG = 1.009 (2.4 °P)
IBU = 40 SRM = 50 ABV = 4.1%
Ingredients
6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter
1.75 lb. (794 g) Great Western flaked barley
17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed)
7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.)
2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and 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 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. 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 1.032 (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 and the last hop addition 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). |
|
Switchback Ale Clone Take 1
|
American Amber Ale
|
5.5 Gallons |
1.047 |
1.009 |
5.01 |
29.87 |
12.26 °L
|
8.7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 1/21/2013 6:03 PM |
Notes: based on several websites this is my interpretation of the switchback ale. The yeast used in this recipe will be harvested and cultivated from switchback bottles and made into a starter. I listed the Belgian strong ale yeast because that allowed the fg to hit 1009 which is the correct fg, but the Belgian strong is not the yeast that is used. As for the hop schedule, its a shot in the dark. I know those are the varieties used but I don't know how much or when during the boil. I'll see how this one pans out and go from there. I figure it should make for a lightly hopped yet very aromatic amber ale. |
|
Stout #3
|
Imperial Stout
|
4.5 Gallons |
1.122 |
1.024 |
12.83 |
71.24 |
50 °L
|
8.7K |
6 |
|
Author:
|
|
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.091 |
Efficiency: 68.5 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 4:44 AM |
Notes: |
|
Brewing Classic Styles - American Wheat (Yeast Substitute)
|
American Wheat or Rye Beer
|
5 Gallons |
1.04 |
1.01 |
3.94 |
21.68 |
4.25 °L
|
8.7K |
5 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 52 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2014 4:56 AM |
Notes: |
|
Noble Pilsner - One Gallon
|
German Pilsner (Pils)
|
1 Gallons |
1.047 |
1.007 |
5.26 |
23.06 |
4.68 °L
|
8.6K |
5 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.023 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 8:15 PM |
Notes: |
|
Amarillo Single Hop Ale
|
American Amber Ale
|
46 Litres |
1.047 |
1.009 |
5.04 |
70.09 |
4.11 °L
|
8.6K |
1 |
|
|
Boil
Size: 54 Litres |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2016 7:00 PM |
Notes: Rate my beer using Untappd app
https://untappd.com/b/cole-bros-amarillonius/1660423 |
|
Schwarzbier
|
Schwarzbier
|
40 Litres |
13.473 |
3.107 |
5.57 |
22.01 |
21.36 °L
|
8.6K |
2 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 12 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2012 7:44 PM |
Notes: |
|
|
|