|
Timothy Taylor's Boltmaker
|
Best Bitter
|
22 Litres |
1.042 |
1.011 |
4.07 |
30.44 |
8.54 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 79 |
Mash Thickness: 2.5 |
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: 9/3/2018 1:09 PM |
| Notes: |
|
|
Oat Cream IPA
|
Specialty IPA: New England IPA
|
10 Gallons |
1.086 |
1.029 |
7.54 |
107.23 |
5.61 °L
|
7.3K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 3/12/2019 11:31 PM |
| Notes: |
|
|
Kolsch, All Grain
|
Kölsch
|
11 Gallons |
1.048 |
1.011 |
4.93 |
18.07 |
4.6 °L
|
7.3K |
0 |
|
|
Author:
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|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: 1.39683 |
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: 3/19/2017 6:50 PM |
| Notes: |
|
|
Citra Mosaic NEIPA
|
American IPA
|
21 Litres |
1.061 |
1.017 |
5.82 |
88.86 |
5.86 °L
|
7.3K |
4 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 1/16/2018 2:15 PM |
Notes: Use Low-Colour Maris Otter Malt
The last 2 dry hop additions are keg additions. |
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All-Grain Ridin' The Pine Pineapple IPA
|
Double IPA
|
5.5 Gallons |
1.072 |
1.02 |
6.8 |
131.4 |
5.04 °L
|
7.3K |
0 |
|
|
Author:
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Professor Zymie
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2017 6:04 PM |
| Notes: BRY-97 can be used a dry yeast alternate subsitute |
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Margarita Gose
|
Berliner Weisse
|
18.9 Litres |
1.039 |
1.007 |
4.29 |
7.71 |
3.22 °L
|
7.3K |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 12/12/2016 12:29 AM |
Notes: -Kettle soured with Lacto for 24 hours till Ph dropped to 3.24.
-Limes and Oak soaked in tequila for 2 weeks prior to adding to keg. |
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Clone - Wanderlust IPA
|
American IPA
|
10 Gallons |
1.066 |
1.014 |
6.77 |
77.93 |
8.15 °L
|
7.3K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 68 |
Mash Thickness: 1.75 |
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: 3/9/2016 11:38 PM |
Notes: http://www.homebrewtalk.com/showthread.php?t=503828
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New Belgium Slow Ride
|
American IPA
|
5.5 Gallons |
1.046 |
1.01 |
4.61 |
52.74 |
7.79 °L
|
7.3K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 1/31/2015 12:28 AM |
| Notes: |
|
|
Mikkeller Beer Geek Breakfast Clone
|
American Light Lager
|
22 Litres |
1.07 |
1.013 |
7.5 |
104.71 |
49.31 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 66 |
Mash Thickness: 3.1 |
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: 2/11/2017 10:13 AM |
| Notes: Boil Gravity 61pts |
|
|
Arrogant Bastard Clone
|
Clone Beer
|
5.5 Gallons |
1.066 |
1.012 |
7.1 |
75 |
16.64 °L
|
7.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/2/2017 12:08 AM |
Notes: From "Can You Brew It" on The Brewing Network. 11/22/2010 episode. Tasty and Jamil's 5th attempt to clone arrogant bastard. Jamil considered it cloned, but they couldn't consider it cloned on the show because Tasty thought the special b percentage was slightly off. Jamil thought the only difference was that the original had been pasteuraized.
http://www.thebrewingnetwork.com/post1634/.
Recipe given at 28:30 mark.
I've brewed this and I also believe this is cloned. I didn't try this side by side with Arrogant bastard, but I've had a lot of Arrogant Bastard. You could have told me this clone was Arrogant Bastard and I'd have believed you. Next time I brew this I'll compare them side by side.
Tasty expects 6 gallons in boil kettle at end of boil. He racks 5.5 gallons to carboy. |
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Monkish
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.074 |
1.019 |
7.25 |
143.12 |
5.68 °L
|
7.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 12/20/2018 5:40 PM |
| Notes: |
|
|
Citra NEIPA
|
American IPA
|
5.5 Gallons |
1.068 |
1.015 |
6.87 |
66.86 |
6.54 °L
|
7.3K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 9/14/2017 3:18 PM |
Notes: Water report WLFVTGN
This beer is DELICIOUS! I will be making this again! Lots of great comments from friends.
It's not excessively bitter, and the large dry hop and grapefruit zest really brought out the Citra fruity aroma. I made no attempt to prevent the cloudiness of the beer, so it's cloudy, but that's what I like.
I was inspired by Cigar City's Guayaberas to make an IPA that was not excessively bitter, but was very juicy and delicious, with large grapefruit notes.
Brewing notes:
There are very little hops used in the boil. Only 1 oz at 60 mins. 2 ounces went into the kettle at a 180º whirlpool, which I stirred for 15 minutes. I used a large amount of hops, -5oz-, to dry hop, along with the zest of two grapefruits. The dry hop and zest were added in sanitized bags, with a sanitized spoon to make them sink.
I used distilled water built up to the specifications listed in my water chemistry profile
I'd even like to try the recipe again and adjust the hop schedule. I didn't think it was excessively bitter, but I'd like to try skipping the 60 minute boil and adding a 10 minute hop addition. I'll try it when I'm not as burned out on NE IPA's. |
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|
Westmalle Trappist Tripel Clone
|
Belgian Tripel
|
22.7 Litres |
1.075 |
1.018 |
7.45 |
39.31 |
5 °L
|
7.3K |
5 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 12:17 AM |
Notes: Recipe Specifications:
Batch Size: 6.00 gal
Boil Size: 6.87 gal
OG: 1.080
FG: 1.012
Color: 4.4 SRM
Estimated IBU: 36.2 IBU
Boil Time: 90 Minutes
Ingredients:
Amount Item Type % or IBU
14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 %
2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Sugar 12.5 %
2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min] Hops 4.3 IBU
2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min] Hops 3.3 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min] Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter
Step Mash Schedule:
NameDescription Step Temp Step Time
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min
Notes:
Fermention temp starts at 62f degrees and warms to 72f. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast. |
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|
2015 Belgian Pale
|
Belgian Pale Ale
|
6.5 Gallons |
1.055 |
1.012 |
5.63 |
28.72 |
8.12 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 6:43 PM |
| Notes: |
|
|
Basil Pepper Saison
|
Saison
|
5.25 Gallons |
1.062 |
1.006 |
7.3 |
49.05 |
4.41 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 63 |
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: 6/6/2013 2:51 AM |
Notes: Oddly low conversion efficiency of 65%. This was only my 2nd AG brew. A few differences from my 1st try:
Added:
1) pH=5.2 buffer in mash
2) Used leaf hops in boil which extracted a lot of wort.
3) Used a new hydrometer as my trusty one broke. Hope it's calibrated.
4) Probably still need to slow down on the sparge.
Always get great attenuation with the French Saison yeast.
Aroma is very strong of basil, but not unpleasant. Saison character dominates palate.
Next time, I'd back off on the basil to 1.5oz. |
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B8 Imperial Golden Ale
|
British Golden Ale
|
50 Litres |
1.064 |
1.015 |
6.45 |
22.83 |
3.89 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 84 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2016 9:11 AM |
Notes: B8 #004
Meskevann 40 liter:
Kalsiumsulfat (CaSO4): 12 gram
Kalsiumkarbonat (CaCO3): 4 gram
Skyllevann 32 liter:
Kalsiumsulfat CaSO4: 4.5 gram |
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|
You Otter Know
|
German Pilsner (Pils)
|
5.5 Gallons |
1.047 |
1.01 |
4.84 |
44.91 |
4.48 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 92 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2021 11:09 PM |
Notes: How to make video on YouTube: https://youtu.be/G2pZ12ILbfo
I wasn't sure how to indicate a step mash in BrewersFriend so I am writing it here.
The first rest is a rest for 20 minutes a little under 128 °F. Then slowly heat to 151 °F. I did this via a RIMS tube. This allowed us to us to have mini rests through the different temperature zones because it is was only heating 1 °F every 2 minutes or so.
If you don't have a RIMS tube or want to avoid step mashing in general, you can just mash in at 151 °F. Today's malts are so modified you will probably see little difference if at all. More information about step mashing can be found at https://byo.com/article/the-science-of-step-mashing/
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Tangelo Lemongrass IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.26 |
73.79 |
6.5 °L
|
7.3K |
1 |
|
|
|
| Boil
Size: 7 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: Keg |
Priming Amount: N/A |
Creation
Date: 3/15/2012 2:20 PM |
Notes: Lemongrass prep- only use the inner white part of the stalks, approx 3 oz
Tasting Notes- Huge Citrus nose, lots of the tangelo comes through. We ended up adding more tangelo zest to the secondary, but I would leave it out in the future (not on the ingredients list currently). Our version gives you an aftertaste that dries out the lips, but it is a great taste overall, will brew again without tangelo in the secondary. |
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|
BGSA ( DUVEL CLONE)
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.079 |
1.019 |
7.79 |
28.9 |
3.31 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/24/2013 1:05 AM |
Notes: Pitch starter @ 62*F raise temp to 80*F over 1 week
Add sugar to primary @ high krausen
cold condition for 3 weeks @ 32*F
bottle condition @ 78*F 2 weeks then 40*F 6 weeks
(Duvel Clone)
|
|
|
Dank IPA
|
Double IPA
|
5.5 Gallons |
1.083 |
1.014 |
9.07 |
74.65 |
10.3 °L
|
7.3K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 12/7/2013 9:03 PM |
| Notes: |
|
|
|
|