|
Enemy At The Gates
|
Russian Imperial Stout
|
25 Litres |
1.091 |
1.026 |
8.53 |
67.21 |
40 °L
|
1.3K |
1 |
|
|
Author:
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Asztalsarka
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 12/5/2014 10:05 AM |
| Notes: |
|
|
COS - Chocolate Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.1 |
1.025 |
9.85 |
27.39 |
46.86 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.7 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: 2/20/2011 4:51 AM |
| Notes: 60 min - Mash 5.6 gal @165° - Target Strike: 152° - Sparge 4.1 gal @ 170° for and hour - Assuming 70% efficiency - Chiller and Whirlfloc @ (+45 min) 15min |
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Beard Remover
|
American IPA
|
1 Gallons |
1.058 |
1.01 |
6.29 |
89.21 |
15.38 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1.25 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: 12/29/2012 9:53 PM |
| Notes: Pungent nose after brew with blooming hops on the palette. Currently in fermenter. |
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Pumpkin Ale
|
American Brown Ale
|
5 Gallons |
1.049 |
1.009 |
5.26 |
37.8 |
11.18 °L
|
1.3K |
0 |
|
|
Author:
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stevesic88@gmail.com
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 78 |
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: 10/7/2015 4:54 PM |
Notes: OG = 1.064
FG = 1.006
ABV = 7.61%
Spread the pumpkin on a cookie sheet and bake for 60 minutes at 350F degrees before adding to the mash - cool before adding to mash
Toast 2-row for 30 minutes @ 350F degrees and then crush grains before adding them to the mash.
Cut 1 whole pumpkin into cubes (no skin or guts) and bake for 40 minutes at 350F degrees or until golden brown and caramelizing. Add to secondary for 7 days. |
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Stuttkjukken Oatmeal Stout
|
Oatmeal Stout
|
25 Litres |
1.059 |
1.015 |
5.77 |
33.74 |
39.76 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 2/20/2016 12:46 AM |
Notes: Mesk med 15 liter vann
Skyll med 15 liter vann på 75 grader
For sukkerlake, bruk 100 gram sukker (25 liter)
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Vigilance Brewing Scorpion Bourbon Chocolate Stout
|
Dry Stout
|
5.5 Gallons |
1.045 |
1.012 |
4.39 |
64.34 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2018 7:12 PM |
Notes: 1300ml yeast starter
Sparge at 168. collect 7.5gl
Chill to 65 degrees
Ferment for 7 days and allow to rise to 68 degrees to end of fermentation. (10-14 days)
After 4-5 days
Boil .5 oz of untoasted white oak chips, .5 oz of med oak chips, and .5 oz of heavy char chips in 8 oz of of water for 5 minutes and drain off water. Add all chips to 8 oz cheap bourbon for 7 days. Drain off the rot gut bourbon and soak the chips in 750 ml of good quality bourbon for 4-7 days. Begin tasting the bourbon after 3 days until you get a vanilla, chocolate, and coconut flavor that is smooth.. Blend the liquid (not the chips) into your keg to taste. Add 2 oz of chocolate extract as well as a spice. Final gravity should be around 10-11 % after the addition of liquid sweetness.
OG: 1.092
FG: 1.028
8.4% prior to bourbon addition - est ABV is 9.5%
SRM: 50
IBU est 65
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RIS XXX
|
Russian Imperial Stout
|
5.5 Gallons |
1.104 |
1.018 |
11.34 |
84.7 |
43.13 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2019 2:46 AM |
Notes: Important
I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that
Instructions
. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.
. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your berr plus.4l sparge warter
My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Black malts add in the last 40 minutes
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation 15 days at 20 c˚
Cold crash 15 days at 0C˚ |
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|
Dougie Black IPA
|
American IPA
|
25 Litres |
1.043 |
1.008 |
4.67 |
86.42 |
14.43 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 5/25/2022 8:37 PM |
| Notes: |
|
|
Dang Ol' Ipa Man
|
Imperial IPA
|
9 Gallons |
1.071 |
1.018 |
6.98 |
108.66 |
4.25 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 11 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: 5/31/2014 5:35 PM |
| Notes: |
|
|
Pale Ale
|
Blonde Ale
|
1000 Litres |
1.039 |
1.007 |
4.12 |
0.76 |
4.79 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1000 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2021 12:41 PM |
| Notes: |
|
|
Sour
|
Catharina Sour
|
20.8 Litres |
1.045 |
1.008 |
4.79 |
7.11 |
3.41 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2020 11:23 AM |
| Notes: |
|
|
Don's Hefeweitzen
|
Weizen/Weissbier
|
5.5 Gallons |
1.059 |
1.017 |
5.47 |
8.9 |
8.15 °L
|
1.3K |
6 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 65 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: 2.05 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 26.05 psi |
Creation
Date: 7/11/2020 5:04 PM |
Notes: For Brewzilla 35 liter with continuous recirculation.
Water: 8 gal in kettle, add chemicals, at first strike temp (~110F) drain off 1.75 gal for later sparge. Sparge with 1.75 gal or more to get 6.75 gal pre-boil.
Cool to 64F, add 45 sec of Oxygen or 5 min of air, then slight underpitch to encourage esters at same temperature. Wyeast 3068, alternative While Labs WLP300. Near end of fermentation, increase temperature to 72 F and hold 3 to 5 days. Keg without a cold crash.
Carbonate to 4 vols, fairly fizzy. |
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OPP St. Bernardus Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.07 |
1.018 |
6.77 |
19.54 |
11.13 °L
|
1.3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 15.43 psi |
Creation
Date: 12/29/2019 5:37 PM |
| Notes: |
|
|
APA V2
|
American Pale Ale
|
46 Litres |
13.842 |
4.009 |
5.31 |
40.52 |
4.7 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 11.7 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2019 12:12 PM |
| Notes: |
|
|
Smoked Apple Lager
|
Specialty Smoked Beer
|
5.25 Gallons |
1.049 |
1.016 |
4.31 |
24.52 |
7.93 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/10/2017 7:04 AM |
| Notes: |
|
|
酷鱼 棕色艾尔
|
American Amber Ale
|
200 Litres |
1.062 |
1.015 |
6.15 |
17.91 |
14.64 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 230 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: 00 |
Creation
Date: 8/9/2016 3:28 PM |
| Notes: |
|
|
Spruce Tip Hoppy Wheat
|
American Light Lager
|
13 Gallons |
11.898 |
3.065 |
4.72 |
34.87 |
5.16 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 90 |
Boil Gravity: 8.7 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2016 10:38 PM |
| Notes: |
|
|
Chimay Trippel (White)
|
Belgian Tripel
|
11 Gallons |
1.071 |
1.013 |
7.64 |
36.72 |
3.44 °L
|
1.3K |
0 |
|
|
Author:
|
|
mascervesa
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/5/2015 11:01 PM |
| Notes: Split batch with Westmalle Strain WLP 530, and Achouffe WLP 550. Chimay strain is officially WLP 500. The 530 ended at 1.013, and the 550 at 1.008. |
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Burnt Hickory White Flag Saison
|
Saison
|
5.5 Gallons |
1.069 |
1.011 |
7.58 |
27.8 |
6.03 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2015 10:41 PM |
Notes: 67* ferment for 2 days then step ramp to 76* and hold till FG (+/- 1.008)
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Slims 2023
|
Cream Ale
|
100 Gallons |
1.048 |
1.009 |
5.12 |
12.12 |
4.42 °L
|
1.3K |
0 |
|
|
Author:
|
|
Starving Artist Brewing
|
|
| Boil
Size: 105 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 3/23/2015 1:33 AM |
| Notes: |
|
|
|
|