|
Alpine Glory
|
Weizen/Weissbier
|
5 Gallons |
1.05 |
1.013 |
4.93 |
14.79 |
3.45 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 2/8/2014 4:10 PM |
| Notes: 5 days in primary, then 7-10 in the secondary...or when it hits the planned final gravity. Use a blow off tube...very active yeast. |
|
|
American Mutt Slut 2
|
California Common Beer
|
6 Gallons |
1.073 |
1.018 |
7.14 |
57.4 |
10.9 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 68 |
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: 2/26/2014 9:15 PM |
| Notes: |
|
|
Mad Goat Stout (5gal Version)
|
Russian Imperial Stout
|
5.5 Gallons |
1.084 |
1.021 |
8.25 |
55.1 |
58.71 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 10/18/2012 2:52 PM |
| Notes: original recipe was for ~15 gallons. |
|
|
2014 - 12/20 - Holiday IPA
|
American IPA
|
6 Gallons |
1.058 |
1.016 |
5.46 |
90.01 |
16.3 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2014 12:47 AM |
Notes: Recipe From page 212 - Clone Brews
Flying Dog Brewery - Frederick Maryland, USA
_____________________________________________
Parti-Gyle Mash - with this brew can mash with: |
|
|
PinStripe Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.016 |
5.24 |
31.81 |
16.2 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 10/3/2012 3:49 PM |
| Notes: |
|
|
Chico
|
American Pale Ale
|
12.5 Litres |
1.045 |
1.016 |
3.77 |
41.39 |
6.48 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 78 |
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: 10/11/2015 6:20 PM |
| Notes: Yeast & Hops - Own hand luggage import from Brewcraft SF |
|
|
Everyday IPA
|
English IPA
|
2 Gallons |
1.028 |
1.007 |
2.78 |
53.72 |
7.84 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 2.67 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
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: 11/24/2015 1:54 AM |
| Notes: |
|
|
Australian Ipa
|
Imperial IPA
|
11 Gallons |
1.074 |
1.021 |
6.95 |
65.09 |
9.26 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.068 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2017 7:57 PM |
Notes: Primary dry hop schedule
Carboy 1: Carboy 2:
1 Oz mosiac. 1 Oz mosiac
1 Oz equinox. 1 Oz equinox
1 Oz galaxy. 1 Oz galaxy
Seconday dry hop schedule
Carboy 1: Carboy 2:
2 Oz Medusa. 1 Oz Medusa
1 Oz AU summer. 2 Oz AU summer
1 Oz AU topaz. 1 Oz AU topaz |
|
|
Sierra Nevada Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.014 |
5.53 |
40.47 |
10.22 °L
|
1.5K |
3 |
|
|
|
| Boil
Size: 7.15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 3/25/2023 2:47 PM |
| Notes: |
|
|
IPA
|
American IPA
|
12 Litres |
1.073 |
1.02 |
7.04 |
68.45 |
8.13 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 0.88 bar |
Creation
Date: 8/24/2021 4:33 AM |
| Notes: |
|
|
Bolleke
|
Belgian Specialty Ale
|
40 Litres |
1.053 |
1.012 |
5.39 |
22.63 |
11.81 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 67 |
Mash Thickness: 21 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 34 ° C |
Priming Method: co2 |
Priming Amount: 2.28 bar |
Creation
Date: 2/25/2021 11:46 AM |
Notes: De Koninck APA clone
Brouwerij De Koninck NV
(5 gallons/19 L all-grain)
OG = 1.053 FG = 1.013
IBU = 27 SRM = 13 ABV = 5.2%
Ingredients
7 lbs. (3.2 kg) Pilsner malt
2.5 lbs. (1.13 kg) Vienna malt
8 oz. (0.23 kg) aromatic malt
12 oz. (0.34 kg) Belgian Caramel Munich malt (60 °L)
8 oz. (0.23 kg) Belgian Caramel Vienna malt (20 °L)
4 oz. (113 g) Belgian Special B malt
4.5 AAU Saaz hops (60 min.) (1.5 oz./43 g at 3% alpha acids)
2 AAU Saaz hops (30 min.) (0.66 oz./19 g at 3% alpha acids)
3 AAU Saaz hops (15 min.) (1 oz./28 g at 3% alpha acids)
Belgian ale yeast slurry (White Labs WLP515 or Wyeast 3655 is preferred)
1 cup corn sugar (if priming)
Step by Step
Mash at 152 °F (67 °C) for 90 minutes. Runoff and sparge with enough water at 170 °F (77 °C) to collect 7 gallons (26.5 L). Bring to a boil and boil for a total of 90 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L). Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.” |
|
|
Kickin' Kvass
|
Experimental Beer
|
20 Litres |
1.044 |
1.01 |
4.46 |
9.86 |
19.98 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 11/17/2017 12:44 PM |
| Notes: Experimental "imperial" kvass with leftover rye bread from the canteen at Work. Will update as soon as its doen. It is only going to ferment for five days to a week, and then being bottled. |
|
|
90 Minute - White Cherry IPA
|
Specialty IPA: White IPA
|
5 Gallons |
1.065 |
1.017 |
6.3 |
64.56 |
5.02 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 10/30/2017 11:30 PM |
| Notes: Add 2.5 pounds of cherries for every gallon of beer. |
|
|
Leftover #1 (Strong Altbier) 2017
|
Altbier
|
20 Litres |
1.055 |
1.009 |
6.02 |
39.79 |
14.5 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 8/15/2017 7:03 PM |
Notes: Leftover grains from previous recipes. Too much diastatic power of the grain, possibly caused by excessive base malts and the use of wheat malt (commonly uses as the main base malt in wheat beers) leads to increased OG and ABV (drier finish). Maybe compensate with higher mash temps (less fermentable wort), though not advisable.
Closest style maybe Altbier, both in color and IBU. Altbiers usually discard late hop additions for aroma, but a german noble hope like Saaz fits wel is not uncommon, if in low quantitiesl. On brew day, maybe an additional 0.5 oz on the bittering hops. BJCP style guidelines place bitterness from 35 to 50 IBU.
Common for Altbiers to adopt 75-90 min boils. Mash usually at lower end temps (64.4-65.5) for "more fermentable sugars and that crisper mouthfeel". Consider mashing at slightly higher temps for smaller attenuation and higher FG, although BJCP advises to "mash low at 144º - 148º F for a higher degree of fermentabilty and greater attenuation if doing a single-infusion mash" |
|
|
Golden Promise
|
Blonde Ale
|
23 Litres |
1.06 |
1.012 |
6.28 |
26.05 |
6.44 °L
|
1.5K |
0 |
|
|
Author:
|
|
Herdleva
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 2.85 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 114.9 g |
Creation
Date: 7/4/2017 1:57 PM |
| Notes: |
|
|
GOLDEN ALE
|
Australian Sparkling Ale
|
21 Litres |
1.048 |
1.01 |
5.02 |
41.62 |
5.1 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2017 2:31 AM |
| Notes: OG 1.047 |
|
|
Its About To Gose Down - MTF
|
Gose
|
22 Gallons |
1.046 |
1.006 |
5.26 |
10.71 |
3.87 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 26 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 3/4/2016 10:58 PM |
| Notes: Kettle Sour Using Lacto Plantarum - Omega OYL-605; Goodbelly Mango or Shots; Swanson Probiotics. 2L Starter, 1.040, 3 days @ 100F. Add 4# acidulated malt after 60 min mash to drop pH to 4.5, add lactic acid to adjust if needed. Collect 26 gallons wort and bring to 180F for 10-15 min, chill to 100F, pitch Lacto starter. Purge with CO2, cover let sit at RT for 18-24hrs. Freefall should be around 85-90F after 24hrs. Check pH, target 3.2-3.4pH. Boil as normal. |
|
|
Stabeisen - Sommar 2014
|
Saison
|
57 Litres |
1.051 |
1.009 |
5.44 |
83.13 |
5.06 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 61 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 10/18/2015 8:01 PM |
| Notes: |
|
|
Mad Traveler's Saison
|
Saison
|
5.75 Gallons |
1.052 |
1.011 |
5.37 |
26.71 |
6.9 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 74 |
Mash Thickness: 1.43 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 79 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2015 12:45 PM |
Notes: Fermentation instructions:***
- Start the yeast at 70f for 1 day, then ramp up naturally to 78-80F, maintain till FG is reached then condition in bucket or carboy for 1-2 weeks at 70F till final gravity,target ferm temp is 79F ±2. Should ferment very dry.
- Use Fermwrap for temp control
- Maybe skip the cane sugar addition and just keep it simple. (6Oz if used)
Notes:
- Drop 9.6 OZ of base malt from bags in place of 6 OZ cane sugar. (drying FG)0.6Lb 2-row dropped in place.
-
---->--If you live close to an IKEA, stop by their food section and pick up a container of Dan Sukker Light invert beet sugar syrup. You'll use one whole container in one 5.5 gallon batch. |
|
|
Summer Pale Ale
|
American IPA
|
5.5 Gallons |
1.058 |
1.014 |
5.66 |
67.25 |
5.51 °L
|
1.5K |
0 |
|
|
Author:
|
|
Ballacaine Brauhaus
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2015 8:46 PM |
| Notes: |
|
|
|
|