|
Frankie's Cream Ale
|
Cream Ale
|
5 Gallons |
1.053 |
1.013 |
5.4 |
18.52 |
3.54 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.7 |
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: 5/5/2014 8:11 PM |
| Notes: |
|
|
Nectron Golden Ale
|
British Golden Ale
|
24 Litres |
1.05 |
1.012 |
5 |
41.14 |
4.32 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/22/2021 6:11 AM |
| Notes: |
|
|
Sweet Brown
|
American Brown Ale
|
5 Gallons |
1.052 |
1.015 |
4.93 |
25.5 |
20.46 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 1/28/2015 5:18 PM |
| Notes: |
|
|
Bells Two Hearted Ale Clone
|
American IPA
|
5.5 Gallons |
1.058 |
1.016 |
5.53 |
66.17 |
6.59 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2015 6:06 AM |
| Notes: |
|
|
A Christmas Dorie - Gingerbread Milk Stout
|
American Stout
|
5.5 Gallons |
1.06 |
1.02 |
5.2 |
35.38 |
30.54 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Brown Sugar |
Priming Amount: N/A |
Creation
Date: 10/21/2015 3:46 AM |
Notes: Double amount of ginger if using baby ginger.
Lactose and molasses added at 15 min |
|
|
Cream Ale
|
Cream Ale
|
23 Litres |
1.058 |
1.017 |
5.44 |
22.81 |
3.67 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 5.6 |
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: 12/29/2015 3:18 PM |
| Notes: |
|
|
Bierstadt Slow Pour Pils
|
German Pilsner (Pils)
|
5 Gallons |
1.05 |
1.008 |
5.42 |
21.24 |
3.33 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.083 |
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: 11/18/2020 4:29 PM |
Notes: After the boil is complete, perform a 5-minute whirlpool and then rapidly chill the wort to slightly below fermentation temperature, which is 47 °F (8.5 °C) for this beer. Pitch yeast.
Maintain fermentation temperature of 47 °F (8.5 °C) for 3.5 weeks or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 38 °F (3.5 °C) gradually by dropping the temperature one degree every 2 days and rest there for 1 week. Perform a similar drop in temperature until you reach 32 °F (0 °C) and lager for 3-4 weeks. Bottle or keg the beer and carbonate to approximately 2.5 volumes.
Tips for Success:
Aim for a massive 2-L starter (OG = 1.035) to provide enough healthy cells for a strong fermentation; Bierstadt recommends 210 million cells per mL. This will allow you to go cold and slow. They’ve also noticed that when fermenting as cold as they do, the precursors for diacetyl aren’t formed, which allows them to eliminate that step. If you do detect diacetyl in your beer, feel free to perform a D-rest. If you have the ability to capture carbon dioxide in solution via a spunding valve, you can come one step closer to fully replicating their beer. Typically, you can rack off the trub after 2 weeks in primary or when there’s roughly 1 degree Plato remaining of fermentation in order to naturally carbonate. Finally, everything about this beer is centered around patience. Don’t rush the mash protocol and especially don’t rush the fermentation.
Thanks to Bill Eye and Ashleigh Carter, co-founders of Bierstadt Lagerhaus,, for this recipe! |
|
|
Triple Pearl/Yakima Gold Test APA
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.015 |
5.61 |
45.24 |
5.43 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
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: 1/30/2016 6:25 PM |
Notes: Triple Pearl and Yakima Gold are both newer varieties. I was given 4 oz each at Hood River Fresh Hops Fest from the HopUnion reps.
Yakima Gold:
General Trade Perception
An excellent general purpose variety with smooth bitterness and a pleasant aroma
Triple Pearl:
General Trade Perception
Expected to be utilized as an aroma variety, similar to Perle, but with more pronounced aroma characteristics.Pleasant and balanced with notes of melon, orange citrus, resin, spice and pepper.
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|
|
Brooklyn Black
|
Russian Imperial Stout
|
5.5 Gallons |
1.097 |
1.027 |
9.26 |
40.05 |
50 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 64 |
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: 2/1/2017 6:26 AM |
| Notes: |
|
|
Basil Pepper Saison
|
Saison
|
12 Litres |
1.056 |
1.007 |
6.53 |
21.74 |
5.39 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2016 12:28 PM |
Notes: OG: 1.056
07/07/2016
FG: 1.007
Can't taste any ginger. Very subtle pepper as an after taste. |
|
|
Belgian Blonde
|
Belgian Blond Ale
|
11.4 Litres |
1.059 |
1.012 |
6.24 |
26.19 |
4.18 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 14.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 2.5 |
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: 7/3/2022 1:08 AM |
| Notes: |
|
|
Vienna Lager
|
Vienna Lager
|
5.5 Gallons |
1.052 |
1.011 |
5.26 |
28.73 |
12.96 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 7.41 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 4/3/2020 1:58 AM |
| Notes: |
|
|
Boulevard Rye On Rye
|
Roggenbier (German Rye Beer)
|
5.5 Gallons |
1.091 |
1.019 |
9.42 |
41.51 |
18.95 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 70 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2020 10:30 PM |
Notes: Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)
Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.
Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.
|
|
|
Red Nut Clone
|
Specialty IPA: Red IPA
|
23 Litres |
1.067 |
1.013 |
7.17 |
55.88 |
13.53 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/13/2020 4:04 AM |
| Notes: |
|
|
Tropical Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.045 |
1.012 |
4.28 |
16.15 |
5.34 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
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: 7/26/2017 8:24 PM |
| Notes: |
|
|
Winter IPA
|
Imperial IPA
|
5 Gallons |
1.076 |
1.019 |
7.5 |
72.13 |
6.78 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
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: 11/18/2016 7:20 PM |
| Notes: |
|
|
Christmas Pyre 2013
|
Imperial IPA
|
6.5 Gallons |
1.092 |
1.029 |
8.35 |
60.73 |
10.38 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.0oz, 21 days |
Creation
Date: 11/11/2013 4:56 PM |
Notes: Christmas Pyre Ale
Sacch rest at 152F for 60 min. Fraser Fir Branches (w/needles) added to mash just before mash out. Boil. Honey goes in with 10 minutes remaining followed 5 minutes later by the hops. Kill the flame, add the Fir needles (2 cups volumetrically), swirl and cover for 60 minutes. Chill rapidly, aerate, pitch and set to 66F for the first two days and then raise in 2 degree increments over the next two and set for a total of 14 to 17 days. Cold crash for 2 days to 37F, rack and and then bring back to 70F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 70F. |
|
|
Tip-Top Citra
|
American Pale Ale
|
21 Litres |
1.047 |
1.009 |
5 |
36.09 |
6.73 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2016 5:14 PM |
| Notes: |
|
|
David J. Wozniak's Recipe Clone
|
Belgian Tripel
|
5 Gallons |
1.078 |
1.014 |
8.4 |
36.02 |
6.43 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 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: 4/14/2012 9:28 PM |
| Notes: |
|
|
Wit-E-Tighty Witbier
|
Witbier
|
5.5 Gallons |
1.048 |
1.012 |
4.91 |
13.77 |
3.96 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2014 9:46 PM |
| Notes: |
|
|
|
|