|
Ægir Ratatosk Clone
|
Imperial IPA
|
21 Litres |
1.091 |
1.021 |
9.12 |
78.68 |
6.14 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25 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: 18 ° C |
Priming Method: sugar |
Priming Amount: N/A |
Creation
Date: 1/29/2014 9:12 AM |
| Notes: |
|
|
Oktoberfest 1.14
|
Märzen
|
6 Gallons |
1.056 |
1.01 |
6.01 |
25.11 |
12.13 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 10/3/2021 1:02 PM |
Notes: AFC 2014 Silver Medal
2020 Breese Oktoberfest Beer and Chili Festival == Best Oktoberfest
2023 Breese Oktoberfest Beer and Chili Festival == Best Oktoberfest |
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Modelo Negra Clone
|
International Dark Lager
|
3 Gallons |
1.056 |
1.014 |
5.55 |
22.61 |
21.33 °L
|
1.6K |
1 |
|
|
Author:
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Gold-Coyne
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2019 9:00 PM |
| Notes: |
|
|
Light, Dry Hopped Summer In Vienna
|
Vienna Lager
|
20.8 Litres |
1.056 |
1.014 |
5.47 |
23 |
6.65 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 11.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2018 4:41 PM |
Notes: Summary: Light, dry hopped vienna lager.
Batch-size adjusted to my fermenter. Estimated boil size assumes 6 L evaporation pr hour.
Style:
- Color: The color is a bit lighter than the style traditionally is.
- Perceived malt aroma & flavor: The style is traditionally characterized by malty aroma and light malt sweetness with a light toasted malt character. The toasted character is not expected in this brew as the malt has not been treated at sufficiently high temperatures. The taste should be a bit sweeter than normal.
- Perceived hop aroma & flavor: Usually, it will be very low to low, but I expect it will be high due to the dry hopping.
- Perceived bitterness: Low. pH is at the low end to accentuate the clean and crispy character.
- Fermentation: Low DMS, diacetyl and fruity esters is aimed for.
Mash:
- The diastatic power should be sufficient to allow self-conversion.
- No protein or beta-glucan rest is needed.
Fermentation:
- 10-12.8 degrees is recommended for WLP940. It will start at 10 degrees and increased to 11. A diacetylrest will be applied. This should ensure low to DMS, diacetyl and fruity esters.
- Due to the use of dry hopping and because it is a lager, the beer will be cold crashed and lagered for two weeks.
Hops:
- Use of dry dopping. Limited to 15 grams for 2 days. To avoid moving too far away from the typical style character of being to the malty side, the dry hopping should not overshadow the maltiness; not too much at least.
Other ingredients:
- Whirlfloc will make proteins coagulate during cooling, thereby avoiding haze and increasing how long the beer will be able to last. Add 5 minutes before end of boil.
Water choices:
- The starting point is the style 'medium lager (amber)' from the book Water.
- The sulfate/chloride ratio is low to emphasize the maltiness.
- Residual alkalinity is lower than usual for the style - the color of the beer is lighter and so the pH would not become low enough if residual alkalinity is not lower than usual. pH in mash is aimed to reach 5.30. |
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|
Downtown Brown Ale
|
American Brown Ale
|
5 Gallons |
1.057 |
1.015 |
5.52 |
27.39 |
25.7 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: 22 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2018 5:02 PM |
| Notes: |
|
|
Brown British 6758
|
British Brown Ale
|
58 Litres |
1.041 |
1.01 |
4.16 |
14.72 |
13.51 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 67.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 2.8 |
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: 2/21/2017 3:02 AM |
Notes: Malte Caramunich III = Chateau Crystal
Malte Caramunich II = CAra Gold
Dark Wheat = wheat crystal
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|
|
BCS-Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.059 |
1.015 |
5.77 |
31.97 |
38.1 °L
|
1.6K |
0 |
|
|
Author:
|
|
pnerboso@gmail.com
|
|
| Boil
Size: 7.32 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 10/16/2016 11:41 AM |
Notes: Throw roasted grains in cold Steep, end of mash or in whole time???
Thinking end of mash for some coffee flavors and less roasted.
Black roasted barley 500L
Toast oats in the oven at 300 till start to brown a little. |
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|
Fallen Leaf Oktoberfest
|
Oktoberfest/Märzen
|
6.5 Gallons |
1.067 |
1.02 |
6.25 |
27.19 |
11.43 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 12:29 PM |
| Notes: |
|
|
Unfiltered Bohemian PIls
|
Vienna Lager
|
45 Gallons |
1.054 |
1.009 |
5.83 |
35.63 |
3.63 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 50 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2015 8:25 PM |
| Notes: |
|
|
Round And Brown
|
Northern English Brown
|
6 Gallons |
1.074 |
1.02 |
7.07 |
47.71 |
27.83 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 9/30/2015 12:05 AM |
| Notes: hit gravity right on point. 15 Brix. |
|
|
Spring Ale
|
American IPA
|
5.5 Gallons |
1.055 |
1.013 |
5.49 |
80.93 |
9.41 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: 1.3 |
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: 4/16/2015 2:04 PM |
| Notes: Added yeast starter slurry dry malt extract of 7.6 oz to the fermentables to get a more accurate OG. |
|
|
CHILLA
|
American Stout
|
5.5 Gallons |
1.083 |
1.032 |
6.78 |
40.77 |
34.39 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: molasses |
Priming Amount: 8.0 oz |
Creation
Date: 3/4/2015 7:43 PM |
Notes: Add grains to 6.5 quarts of water...
Bring temp up to 133 degrees and hold for 30 mins...
Add 2 quarts of boiling water. This should bring the temp to around 155 degrees. Hold for 45 mins...
Bring temp up to 167 degrees...
Sparge grains with 1 1/2 gallons of water at 170 degrees...
Bring wort to a boil...
60 Mins: Add Extract and 1/2 oz. Warrior hop pellets...
30 Mins: Add 1/2 oz. Warrior hop pellets...
10 Mins: Add 1/2 tsp. of Irish Moss...
5 Mins: Add 1 oz. Willamette hop pellets...
1 Min: Add 1 lbs of lactose...
Strain/sparge and transfer to fermenter with 1 1/2 gallons of cold water.
Add yeast when cool.
When bottling, I primed with 1 cup of Molasses.
For chai:
2 cups water
2 black tea bags
2 whole cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cardamom
1/2 tsp ground nutmeg
1/8 tsp ground allspice
2 TB pure maple syrup
In a medium-sized saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes. After 5 minutes, turn the heat back on and add the black tea bag and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Allow the tea bags to steep in the water and spices for 5 minutes. Remove the tea bags and strain the tea through a fine mesh sieve |
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|
Centennial Summer Wet Hop 14'
|
American Pale Ale
|
10 Gallons |
1.056 |
1.006 |
6.5 |
13.1 |
6.68 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 10 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: 9/13/2014 1:15 AM |
| Notes: |
|
|
St James Gate Perfect Pour
|
Dry Stout
|
5.5 Gallons |
1.044 |
1.012 |
4.1 |
34.51 |
33.51 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: brown sugar |
Priming Amount: 4 oz |
Creation
Date: 10/2/2013 1:47 AM |
Notes: Roasted Barley added to last 30 min. of mash.
Steep carmel/crystal 80L and chocolate malt--1 gal; 30 min at 160 deg F
Brewed: 28 Oct
2nd Fermenter: 3 Nov
Bottled: 11 Nov
Final Gravity: 1.005 |
|
|
Tiger Beans
|
American Stout
|
5.5 Gallons |
1.05 |
1.012 |
4.97 |
34.15 |
32.82 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 4/12/2016 8:47 PM |
| Notes: |
|
|
RYE IPA
|
Specialty IPA: Rye IPA
|
500 Litres |
1.067 |
1.013 |
7.08 |
73.47 |
8.97 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 600 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 7/6/2016 3:57 PM |
| Notes: |
|
|
Chocolate Oatmeal Vanilla Stout
|
American Porter
|
5.5 Gallons |
1.064 |
1.018 |
6.13 |
37.23 |
40.99 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.63 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Table Sugar |
Priming Amount: Depends! |
Creation
Date: 11/23/2016 8:55 PM |
Notes: Water adj to hit above (mash water includes 1g of distilled I had on hand):
MASH: Sparge:
1.6g Epsom Salt 0.9g Gypsum
1.2g Calcium Chloride 0.9g Epsom Salt
2.7g Chalk 2.0g Calcium Chloride
0.8ml Lactic Acid
Yeast Starter of 1.1L to hit ~243B cells |
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|
Operation Sixpoint Resin
|
American IPA
|
20.1 Litres |
1.074 |
1.013 |
8.07 |
106.26 |
9.42 °L
|
1.6K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2017 5:17 AM |
Notes: Recipe Type: All Grain
Yeast: yes
Yeast Starter: optional
Batch Size (Gallons): 5.25
Original Gravity: 1.081
Final Gravity: 1.011
IBU: 102.4
Boiling Time (Minutes): 60
Color: 9.6
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 7 Secondary
Tasting Notes: Not yet brewed
BrewHouse Efficiency: 66%
12lb 8oz Pilsner Malt (2.0 SRM)
15 oz Flaked Oats
14 oz Caramel 60L
2 oz Carapils
1lb 9oz Dextrose
1oz Warrior hops @ 60 minutes
0.7oz Simcoe hops @ 25 minutes
0.7oz Chinook hops @ 25 minutes
0.6oz Centennial hops @ 15 minutes
0.6oz Mosaic hops @ 15 minutes
0.6oz Cascade hops @ 0 minutes
0.6oz Mosaic hops @ 0 minutes
0.6oz Simcoe hops @ 0 minutes
mash approx 152F for 60minutes
us05 yeast
Diver111: "they are very similar in color, flavor and mouthfeel. I am going to tweak it a bit with my mash in temp and drop the sugar by half a pound to see if I can get it spot on."
elecnix: Lowered hops from 0.7 oz to 0.6 and moved the 25-min hops to 15-min to simplify recipe and reach ~100 IBU according to Brewer's Friend. Lowered corn sugar to reach 8.07% after primary, plus ~0.5% ABV from bottling ABV, to account for US-05's 9.5% tolerance, and some error margin. |
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|
Simply The Zest - Lemon Cream Ale
|
Cream Ale
|
6 Gallons |
1.052 |
1.009 |
5.57 |
13.43 |
5 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: sucrose |
Priming Amount: 5.3 oz |
Creation
Date: 6/18/2021 7:55 PM |
Notes: Post Brewing/tasting notes:
Tastes very good, It's malty, sweet and citrusy. I would not change anything on the grain bill (maybe some sugar to dry it out), or yeast (but any clean yeast would work as well lager or ale). The Voss adds more of an Orange flavor than Lemon, but it really goes well with the rest of the beer. Would be willing to try out some other hops. I want to add more lemon flavor somehow... Maybe a tincture? Lets say 1-3 lemons zest in 1/2 quart of vodka for at least 24hrs shaken every so often? and add to bottling bucket until I'm pleased with the flavor/aroma.
Pre-brewing notes:
Going for a very crisp finish, and lemon flavor in this cream ale from the hops, the yeast, and the zest of one large lemon during the hop stand. Plan to under pitch the Voss and keep the fermenter at ~85F to push the lemon/citrus flavors it can produce. Also going for a very low PH in the final product.
Will add sugar at end of boil to get to ~1.052 OG if needed. |
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|
Beyond The Pale
|
Specialty IPA: Black IPA
|
25 Litres |
1.066 |
1.013 |
7.02 |
55.51 |
33.95 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
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: 8/7/2022 3:15 PM |
Notes: Use Dingemanns toasted Rye instead of normal rye
Use WHC LAX instead of US-05 |
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