|
Double Honey Saison
|
Belgian Blond Ale
|
1 Gallons |
1.088 |
1.018 |
9.2 |
51.47 |
10.22 °L
|
5.4K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 8/8/2012 9:42 PM |
| Notes: |
|
|
American Imperial Stout I - Beer
|
Imperial Stout
|
33 Litres |
1.083 |
1.014 |
9.01 |
74.3 |
42.87 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 74 |
Mash Thickness: 3.5 |
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: 3/10/2016 8:57 PM |
| Notes: Fir flavour with out harshness add carafa III 60 minutes into mash and add chocolate afte mash is complete and at the start of sparge |
|
|
Blood Of Wallace
|
Strong Scotch Ale
|
5.5 Gallons |
1.098 |
1.029 |
9.17 |
14.86 |
25.18 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 8.5 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: 3/4/2012 4:01 PM |
| Notes: Add a second smack pack to help bring down the gravity of the beer. |
|
|
Sierra Nevada Stout Clone
|
American Stout
|
6 Gallons |
1.064 |
1.012 |
6.76 |
48.52 |
39.91 °L
|
5.4K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/27/2017 12:15 AM |
| Notes: |
|
|
Cur Dog Whiskey Porter
|
Robust Porter
|
7 Gallons |
1.112 |
1.035 |
10.07 |
17.93 |
50 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: 1.5 oz each |
Creation
Date: 8/16/2012 7:21 PM |
| Notes: 4 oz dark 70% cacao chocolate last 5 minutes of boil. Will add 12 (coffee sized) cups of cold brewed coffee to the wort in the primary. Then after the secondary, will add 350 ml of decent whiskey to the bottling bucket and mix thoroughly before bottling. |
|
|
5 G AG Blue Moon
|
California Common Beer
|
5.5 Gallons |
1.053 |
1.013 |
5.21 |
14.9 |
4.17 °L
|
5.4K |
7 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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 7:29 PM |
| Notes: |
|
|
Trappist Rochefort 6 W/ Original Recipe Sheet
|
Trappist Single
|
6 Gallons |
1.072 |
1.012 |
7.77 |
19.35 |
15 °L
|
5.4K |
2 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 78 |
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: 12/8/2019 8:26 PM |
Notes: Recipe sheet and recipe advice courtesy of Big Monk on the AHA forums. Also took some info from the Rochefort 8 recipe from Belgian Candi Syrup;s website.
https://www.homebrewersassociation.org/forum/index.php?topic=33089.0
Simple Infusion Mash- 149
Sparge- 170
Adjust color to SRM 21 with Sinnamar malt coloring. |
|
|
Honey Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.058 |
1.012 |
6.02 |
15.83 |
6.51 °L
|
5.4K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
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: 6/30/2016 3:26 PM |
| Notes: |
|
|
Gypsy Tears
|
Irish Red Ale
|
26 Gallons |
1.055 |
1.017 |
5.02 |
22.34 |
14.89 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 33.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2014 6:50 AM |
| Notes: |
|
|
Raspberry Wheat
|
Witbier
|
5.5 Gallons |
1.063 |
1.015 |
6.36 |
14.44 |
6.18 °L
|
5.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 2/14/2015 9:45 PM |
| Notes: |
|
|
PFriem Pilsner
|
Czech Pale Lager
|
5.5 Gallons |
1.052 |
1.013 |
5.08 |
27.7 |
3.84 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
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: 1/29/2018 2:56 PM |
| Notes: |
|
|
Blackberry Porter
|
Robust Porter
|
5.5 Gallons |
1.05 |
1.013 |
4.94 |
28.42 |
30.85 °L
|
5.4K |
3 |
|
|
|
| Boil
Size: 7 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: 9/4/2012 5:10 AM |
| Notes: |
|
|
Cardamom Stout
|
American Stout
|
5.5 Gallons |
1.065 |
1.016 |
6.36 |
35.79 |
32.98 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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 2:54 PM |
| Notes: |
|
|
I'm Your Huckleberry
|
American Pale Ale
|
5 Gallons |
1.043 |
1.01 |
4.38 |
20.07 |
5.6 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 4/30/2015 8:44 PM |
Notes: 7 Days Primary
7 Days Secondary
7 Days Conditioning |
|
|
SEND IT 23L
|
No Profile Selected |
23 Litres |
9.546 |
1.575 |
4.2 |
24.64 |
3.09 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.7 bar |
Creation
Date: 5/6/2020 2:58 AM |
| Notes: |
|
|
Plzensky Prazdro: Pilsner Urquell
|
Czech Amber Lager
|
5 Gallons |
1.051 |
1.014 |
4.92 |
40.9 |
4.63 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2019 9:58 PM |
Notes: Found on https://byo.com/recipe/pilsner-urquell-clone/
And slightly altered. |
|
|
Restful
|
Specialty IPA: Black IPA
|
49 Litres |
1.065 |
1.015 |
6.95 |
83.23 |
28.86 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 54.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 63 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Mangrove Jack Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 5/27/2015 1:48 PM |
Notes: We use 4 vials of yeast in 3.5 l starter.
The batch is split in 2 fermentors.
20 dried chillies added together with dry hops in one of the fermentors. |
|
|
Rye Lager
|
Vienna Lager
|
21 Litres |
1.052 |
1.01 |
5.41 |
28.15 |
11.53 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2015 11:46 AM |
Notes: Quite unique taste beer. You feel mild black bread flavor and... something more.
Well balance, definitely one of my best beers. Cheers. (Maybe add some more someked malt). |
|
|
BYO Guinness-Style Dry Stout (orig)
|
Irish Stout
|
19 Litres |
1.041 |
1.01 |
4.19 |
37.66 |
35.45 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 24.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 65 |
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: 8/27/2017 12:51 PM |
Notes: Guinness-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)
FG = 1.010 (2.6°P)
IBU = 41 SRM = 44 ABV = 4.1%
Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) Great Western flaked barley
14.0 oz. (397 g) Great Western roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.
Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).
Extract with Grains Option
Replace the British pale ale malt and flaked barley with 5.25 lb. (2.38 kg) Muntons pale ale liquid malt extract.
Partial Mash Option
The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor. |
|
|
Finnish Your Sahti
|
Sahti
|
5 Gallons |
1.104 |
1.026 |
10.27 |
7.19 |
9.8 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2015 8:54 PM |
| Notes: |
|
|
|
|