|
American DIPA
|
Imperial IPA
|
6 Gallons |
1.089 |
1.021 |
8.89 |
100.57 |
9.31 °L
|
7K |
2 |
|
|
|
| Boil
Size: 8 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: 2/22/2012 2:58 PM |
Notes: The Basics:
I developed this recipe for a 6 gallon batch knowing that 1/2 a gallon will be left in the pot to avoid as much trub as possible. That said you will be fermenting 5.5 gallons.
All rest temperatures are in the tun, not strike water. You will need to calculate your strike water based on your grain temperature and type of mash tun you are using.
I use yeast starters in all of my recipes with what I think are excellent results. For my starters I compose the starter wort to closely approximate the sugar profile of the target batch. This helps the yeast develop the best cell membranes to ferment the final wort with little to no adjustment. I typically use a 1 quart starter for gravities 60 and above, and half quart for gravities below 60. I allow the starter to ferment a full 3 days to allow glycogen reserve buildup and settling. Then I pour out the first little bit of starter, pour the middle bit into a glass, then pour out the rest leaving mostly only the yeast cake. Then I smell and taste the bit in the glass to ensure there are no infections lurking. Sanitation is paramount.
The Beer:
I've brewed this batch a number of times. It is not at the high end of the Imperial/Double IPA spectrum, but it gives the drinker all the in-your-face hop aroma and flavor one could want, backed by balanced malt flavor and body. The Warrior hops are the cleanest high alpha hops I've found. Using them in the FWH and the boil set the foundation of the hop character of this beer. And while the remaining additions are all Centennial hop additions, because of the times and the fact that Centennial is already a complex hop, you get all the complexity you need. If you want to swap out for the other American "C's" (Citra, Crystal, Cascade, etc...) all of them will work well, but give this a go first.
Give this bad boy 10 days in the primary at 64-65 degrees, then rack to a secondary. Let the beer condition for 2 more weeks in the secondary, then add 1 oz. each of Centennial & Willamette whole hops for 1 additional week of conditioning with dry hops. As an alternative to 2 ounces of whole hops in the secondary, you can leach/rinse the Willamette hops with a small amount of boiled water or even better a boiled bottle or 2 of beer. I use this approach to add 1/4 ounce of Polyclar 10 with the boiled beer. |
|
|
Dominion Millennium Barley Wine Clone
|
American Barleywine
|
38 Litres |
1.1 |
1.017 |
10.9 |
106.7 |
13.8 °L
|
7K |
4 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 9:37 PM |
| Notes: |
|
|
Grolsch Imperial Lager
|
German Pilsner (Pils)
|
5.5 Gallons |
1.054 |
1.011 |
5.57 |
36.65 |
4.18 °L
|
7K |
1 |
|
|
Author:
|
|
jehbrewer
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 40 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2015 5:54 PM |
Notes: 1. Primary fermentation at basement temperature for two weeks
2. Rack off to secondary, place in garage for two weeks
3. Lager in refrigerator for three weeks
4. Transfer to brite keg and carbonate at 14lbs |
|
|
Fuggle IPA
|
English IPA
|
23 Litres |
1.058 |
1.013 |
5.94 |
41.2 |
10.86 °L
|
7K |
4 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 3/1/2015 6:08 PM |
| Notes: |
|
|
Spaten Ocktoberfest
|
Oktoberfest/Märzen
|
5 Gallons |
1.056 |
1.012 |
5.79 |
19.21 |
9.64 °L
|
7K |
2 |
|
|
Author:
|
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 9/3/2015 5:56 PM |
| Notes: |
|
|
Apricot Ale Clone
|
American Pale Ale
|
5 Gallons |
1.065 |
1.016 |
6.37 |
41.98 |
7.23 °L
|
7K |
4 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.37 |
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: 2/12/2014 5:14 AM |
| Notes: |
|
|
AVENTINUS WEIZENBOCK CLONE
|
Weizenbock
|
23 Litres |
1.081 |
1.021 |
7.84 |
23.12 |
17.95 °L
|
7K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 10:13 PM |
Notes: Esta famosa levedura alemã é uma cepa usada na produção de cervejas de trigo tradicionais e autênticas. Produz as notas de banana e cravo tradicionalmente associadas às cervejas de trigo alemãs e deixa o olhar desejado das cervejas de trigo alemãs tradicionais.
|
|
|
Coya's Bad Dog Chocolate Stout
|
Oatmeal Stout
|
5 Gallons |
1.061 |
1.014 |
6.08 |
28.17 |
35.81 °L
|
7K |
5 |
|
|
Author:
|
|
Waterdoug
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 83 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Priming sugar |
Priming Amount: 3/4 C to 2C H2O |
Creation
Date: 2/22/2015 9:53 PM |
Notes: Preheat Igloo to 140-150 F
11.5 Qt strike water @ 170 F to hit 152 F temp.
Hold 60 min.
Add 10 Qt H2O @ 190 F to hit 168 F temp
Hold 15 min.
Sparge with 15.5 Qt 168 F H2o & collect 7.0 Gal Wort.
Boil time is 60 min Add Hops, Irish Moss, Cocoa @ times.
Chill to 65-70 F
Aerate 60 sec & Pitch yeast
Ferment @ 68 F 14 days.
Batch Condition 21 days @ 70 F @ 2.5 vol CO2 with 3/4 C corn sugar- 2 C H2O.
Est OG 1.062 Act OG
Est FG 1.018 Act FG
Est ABV 5.79% ABV
Brewed 03-29-2015
Ferment
Bottle
Ready
|
|
|
Trillium Congress Street Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.25 |
38.89 |
6.05 °L
|
7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 5/29/2017 7:32 PM |
| Notes: |
|
|
Dark Nighting Ale
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.064 |
1.013 |
6.71 |
90.97 |
30.25 °L
|
6.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 6/1/2012 10:56 PM |
Notes: Boil Notes:
Add the 1lb corn sugar at the same time with Irish Moss.
|
|
|
Weizenbock
|
Weizenbock
|
5.5 Gallons |
1.089 |
1.024 |
8.49 |
21.93 |
18.4 °L
|
6.9K |
1 |
|
|
Author:
|
|
Sean Sutherland
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2014 1:53 AM |
Notes: OG: 1.081
FG: 1.021
ADF: 73%
IBU: 23
Color: 16 SRM
Alcohol: 8.0%
Pre-boil gravity: 1.069 (16.9 P)
|
|
|
Sam Adams Latitude 48 IPA Clone
|
American IPA
|
5.5 Gallons |
1.06 |
1.015 |
5.88 |
56.43 |
9.74 °L
|
6.9K |
4 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 69 |
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: 10/26/2013 4:31 PM |
| Notes: This is a single infusion mash. Mix the crushed grains with 5 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, vorlauf for 15 minutes and begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.049 SG. Boil for 60 minutes, adding hops and nutrients according to schedule. Turn of heat, give the wort a stir for about 1 minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill. Aerate & pitch at 65F and let warm to 68F. Ferment for 1 week or until fermentation has died down. Rack to a secondary vessel and cool to 60F. Condition for 4 days, add dry hops, condition 10 more days for a total of 2 weeks. Bottle or keg. |
|
|
Timothy Taylor's Boltmaker
|
Best Bitter
|
22 Litres |
1.042 |
1.011 |
4.07 |
30.44 |
8.54 °L
|
6.9K |
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: |
|
|
May The Schwarz Bier With You V2
|
Schwarzbier
|
24 Litres |
1.048 |
1.01 |
4.95 |
26.93 |
23.57 °L
|
6.9K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
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: 5/4/2015 1:16 PM |
| Notes: |
|
|
Urquell Clone
|
Bohemian Pilsener
|
5.5 Gallons |
1.077 |
1.02 |
7.51 |
38.5 |
4.39 °L
|
6.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 49 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2014 8:30 PM |
| Notes: can use White Lab, WLP 800, or when not available WLP 802 |
|
|
Passionfruit Golden Ale
|
American Pale Ale
|
23 Litres |
1.05 |
1.009 |
5.31 |
44.6 |
9.07 °L
|
6.9K |
5 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 11:46 PM |
| Notes: A quaffable golden ale with a bit of sweetness, tropical aromas from Citra and plenty of Aussie galaxy hops and a hint of passionfruit (add 100g boiled fresh pulp or a small can in secondary fermentation) |
|
|
Jack's Snickerdoodle Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.062 |
1.02 |
5.52 |
24.25 |
6.19 °L
|
6.9K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 40 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2015 7:29 PM |
| Notes: |
|
|
Shirley's Strawberry Saison
|
Saison
|
5.5 Gallons |
1.06 |
1.015 |
5.91 |
33.33 |
7.21 °L
|
6.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
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: 5/16/2014 6:09 PM |
Notes: SouthYeast Labs Saison yeast blend, and SoutYeast B3
Add 5 Lbs pureed Strawberries in Primary.
Primary fermentation 14 days at 72-75
Rack over 5 Lbs roughly chopped Strawberries for 7 days
OG 1.062
FG 1.010
ABV 6.83% |
|
|
WeldWerks Brewing Co. Juicy Bits
|
American IPA
|
5 Gallons |
1.065 |
1.016 |
6.76 |
86.53 |
4.42 °L
|
6.9K |
6 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2017 2:14 AM |
| Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa |
|
|
Cocoa Porter
|
Baltic Porter
|
5.2 Gallons |
1.074 |
1.025 |
6.47 |
29.79 |
36.68 °L
|
6.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 7/12/2013 9:07 PM |
Notes: This recipe follows closely to a Black Butte Porter clone recipe with minor adjustments.
Nibs and oak chips are negligible. Add to taste.
---Batch 1: 8/3/2013---
- Substitutions: Warrior for Nugget. Belgian chocolate for American chocolate. 120L for 90L.
- No starter- 2 vials instead
- Crap. I got Flaked Wheat vs Malted Wheat. I'm not actually sure they had malted wheat. I changed the recipe to account
- 1 week: After a week it's done fermenting (it fermented HARD for a couple days). FG is at 1.016 (estimated since I never took an OG).
- Added only 6oz of the cocoa nibs. It already smelled so chocolate'y.
- Added the 8oz of extracted oak chips and a vanilla bean.
- 2 weeks later: FG still at 1.016. Hydrometer tasting was amazing. Kegging.
- VERDICT: Perfect. If anything, it tastes a tad sweet. Almost like a lacto stout. But that is probably fine for a crow pleasing beer.
---12-7-13--
- This time I used malted wheat (not flaked) but had to sub UK chocolate for another 4oz of regular chocolate. Ah well.
- Spices: 8oz cocoa nibs, 4oz of med toast french oak soaked in whisky and rum (I divided those up into 2 equal bowls and put plastic wrap around the top. Will extract for 2 weeks then add to primary and let it sit for another week in the fermentor.
- OG: 1.059 (refractometer)
- 12-17-2013 Added chocolate & wood. FG: 1.016 (hydro)
- Tasting notes: Oak chips were too overwhelming. Man, chips suck. And 8oz is waaay too much. Half that would have been better.
|
|
|
|
|