|
Bavarian Pilsner
|
German Pilsner (Pils)
|
5 Gallons |
1.101 |
1.025 |
9.97 |
42 |
5.21 °L
|
8.2K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 49 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2014 4:32 AM |
| Notes: |
|
|
Estrella Damm Clone
|
International Pale Lager
|
25 Litres |
1.047 |
1.01 |
4.78 |
24.85 |
8.79 °L
|
8.2K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 14 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/23/2020 9:42 AM |
| Notes: |
|
|
Imperial Brown Ale
|
American Brown Ale
|
5 Gallons |
1.078 |
1.02 |
7.65 |
28.75 |
25.74 °L
|
8.2K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 8:06 PM |
| Notes: Inspired by: http://www.nogne-o.com/year-round-production/imperial-brown-ale.html |
|
|
Second Hand Store (Raspberry Berliner Weisse)
|
Berliner Weisse
|
11 Gallons |
1.035 |
1.009 |
3.43 |
6.67 |
2.65 °L
|
8.2K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: Force Carb |
Priming Amount: 30psi |
Creation
Date: 9/23/2014 4:20 PM |
Notes: Sour Starter: (3 days prior to Mash)
1. Boil a 1.035 gravity starter and let cool to 100 degrees.
2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days.
Sour Mash: (Eve before brew day)
1. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler.
2. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp)
3. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day.
Brew Day:
1. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter.
Fermentation:
1. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days)
2. Raise temp to 68° F until activity is complete.
3. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days.
4. Crash to 32° F for 24 hours.
5. Keg and force carbonate
|
|
|
'Murican Braggot
|
Braggot
|
5 Gallons |
1.081 |
1.025 |
7.47 |
19.98 |
11.51 °L
|
8.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 73 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2013 8:54 AM |
Notes: USE LIGHT HONEY.
LATE ADD RETAINS SOME LEMONY HONEY FLAVOR. |
|
|
Westvleteren Blonde (Clone)
|
Belgian Blond Ale
|
6 Gallons |
1.051 |
1.009 |
5.51 |
32.68 |
3.12 °L
|
8.2K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 77 |
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: 8/3/2017 12:33 AM |
Notes: ** YEAST STARTER **
1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 3.4 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 161F.
3. Add Grains @ 159F.
4. Allow Temperature to fall to 149F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.
pH: __________
6. Total Mash Time: 90 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
7. Add 1.2gal of Boiling Water at the end of Mash and stir into solution
8. Begin Vorlauf!
** SPARGE **
1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes, collect 7.75gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.033) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.032)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes.
5. Add Northern Brewer Hops @ 60 minutes.
6. Add Hallertau Hops @ 25 minutes.
7. Add Sugar @ 15 minutes.
8. Add Saaz Hops @ 12 minutes.
9. Add 1 crushed Whirlfloc tablet @ 5 minutes.
10. Chill wort to ~70F after completion of Boil
11. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
12. Gravity feed wort from Mash Cooler into Catalyst Fermenter
13. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.051)
** FERMENTATION **
1. Goal Starting Temp: 68F
2. Allow beer to Ferment @ 68F for ~48 hours, then raise the temperature with controls by 1°F / 12-24 hours (max temp: 74F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.
** PRIMING **
"carbonate to approximately 3-4 volumes CO2" |
|
|
Bakke Brygg Dunkelweizen 25 L
|
Dunkelweizen
|
25 Litres |
1.047 |
1.01 |
4.85 |
14.05 |
17.74 °L
|
8.2K |
7 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Sukkerlake |
Priming Amount: 8,5 g sukker/L |
Creation
Date: 9/6/2014 1:40 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å gjøre:
Innmesk på 37 grader
45 grader i 10 min (ferulsyresteg)
50 grader i 10 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 16 grader før pitching av gjær.
Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP351, WLP380, Safbrew WB-06 |
|
|
Panhead Supercharger Clone
|
American Pale Ale
|
21 Litres |
1.056 |
1.013 |
5.72 |
53.05 |
6.55 °L
|
8.2K |
7 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2018 10:23 PM |
| Notes: |
|
|
Kwak Clone
|
Belgian Blond Ale
|
5 Gallons |
1.075 |
1.017 |
7.57 |
29.61 |
10.25 °L
|
8.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 57 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2015 3:29 PM |
| Notes: |
|
|
Orange Honey Wheat Ale
|
American Wheat Beer
|
5.5 Gallons |
1.058 |
1.015 |
5.65 |
35.35 |
6.71 °L
|
8.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 0.75 |
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: 3/2/2016 9:08 AM |
| Notes: |
|
|
Ballast Point Sculpin IPA Clone
|
American IPA
|
20 Litres |
1.069 |
1.015 |
7.1 |
70.32 |
7.86 °L
|
8.2K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 6:09 PM |
| Notes: |
|
|
Elder Flower, Rose Hips, Chamomile Mead
|
Metheglin
|
6 Gallons |
1.098 |
1.005 |
12.22 |
0 |
4.29 °L
|
8.2K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 1 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 2/15/2012 3:48 PM |
Notes: Honey is mostly Mesquite topped off with wildflower. Added w/o boiling. Belgian water profile which has enough nutrients for the yeast. All ingredients except fruit/oak added during primary.
Add the oak at the end of primary fermentation.
|
|
|
West Coast IPA Clone
|
American IPA
|
5.5 Gallons |
1.071 |
1.017 |
7.07 |
109.92 |
8.38 °L
|
8.2K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 5/20/2016 7:51 PM |
| Notes: |
|
|
Pirate Life Mosaic IPA Clone TEST
|
American IPA
|
21 Litres |
1.065 |
1.011 |
7.1 |
89.22 |
5.17 °L
|
8.1K |
1 |
|
|
|
| Boil
Size: 33.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2018 3:00 AM |
Notes: **DON'T TRUST WHIRLPOOL IBU**
https://aussiecraftbrewing.com.au/thread/1788/pirate-life-mosaic-ipa
Ale Malt 93%, Carapils 7%
OG: 1064 FG 1011 7% ABV
IBU: 58 (don't know the exact hop schedule but you could imagine there a substantial amount late)
Dry Hop: 4g/L (I would double that personally and add cryo to the keg)
Yeast: US-05 or liquid equivalent |
|
|
#41 Imperial Porter
|
Baltic Porter
|
32 Litres |
24.046 |
5.416 |
10.49 |
60.05 |
35.79 °L
|
8.1K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 80 |
Boil Gravity: 21.6 |
Efficiency: 83 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 7:14 AM |
| Notes: |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
5.75 Gallons |
1.064 |
1.018 |
6.07 |
37.84 |
32.4 °L
|
8.1K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 73 |
Mash Thickness: 1.2 |
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: 9/14/2013 7:08 AM |
| Notes: Brewed 11/16/2013 Hit mash temp at 154 and recirculated about 3/4 of a gallon. Hit 5.2 pH on the dot. Pre-boil gravity was 1.050 which puts it at about 79% efficiency. I got a little less boil volume (8 gal) than usually, probably due to the absorption rate of the oats. I used Greg's chugger pump for recirculating and to sparge with and it worked really well. No problems with stuck sparge. It might have been why my efficiency went up but it's possible because I boiled less. I hit 5.75 on the dot. I also cooled the wort down to about 68F because I had some extra ice. First day temp was dropped down to about 62F and by evening had raised up to about 65F. Day two the brew was about 56 or 66F. Day 3 fermentation started to slow down a lot so I let it drift up to 68F and in the evening I took it out of the swamp bath. Day 4 it's at 70/71F. Bottled on 12/1/13 and then kegged a little bit of the excess. Got 24 bombers and 7 twelves on the bottle. Carbed it to 2.1 volumes of C02. Bottle Code OMS. |
|
|
Orange Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.069 |
1.026 |
5.64 |
10.32 |
5.07 °L
|
8.1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 6/27/2015 5:39 PM |
| Notes: |
|
|
Wheat Pale Ale
|
American Wheat or Rye Beer
|
6 Gallons |
1.053 |
1.013 |
5.25 |
30.24 |
6.32 °L
|
8.1K |
2 |
|
|
Author:
|
|
Griffin's Roost
|
|
| 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: 3/5/2012 9:19 PM |
Notes: This recipe is not "in style" because of the high IBUs. It is more of a wheat pale ale.
I tasted the sample I pulled for testing the gravity when transferring to secondary. Tasted a nice combination of sweetness and hops flavor. This is going to be a great summer seasonal.
I am brewing the same recipe as well with the addition of peaches and apricots in the secondary for a couple of weeks.
I will update the notes upon tasting. |
|
|
Brewdog Vs Cloudwater NEIPA
|
American IPA
|
22 Litres |
1.058 |
1.013 |
5.99 |
36.49 |
5.1 °L
|
8.1K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 1:24 PM |
| Notes: |
|
|
Bourbon County Vanilla Rye
|
Wood-Aged Beer
|
5.5 Gallons |
1.125 |
1.019 |
13.84 |
53.99 |
50 °L
|
8.1K |
6 |
|
|
|
| Boil
Size: 9.25 Gallons |
Boil Time: 180 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: sucrose |
Priming Amount: 3.6 oz |
Creation
Date: 5/25/2012 7:37 PM |
Notes: 2 total Mexican and Madagascar Vanilla Beans
Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon)
Bottle with CBC-1 yeast for proper carbonation due to high ABV |
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