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Author:

Boil Size: 6.15 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 3:05 PM

Notes:

Author:

BrewHop

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 1.3

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: 12/20/2013 11:26 PM

Notes: Brewed 1/12/14. Used Giga yeast 001 which is their version of California Ale Yeast. Strike water was 176F and hit 156F. Decided to top off with a quart of strike water and recirculate 1.5gal. Hit 156F again. pH was 5.25 which is close to predicted. Might not be the pH meter, probably need to get a water test done again. I got exactly 8.25 gallons from the sparge and the runoff right before the sparge stopped was about 4 brix. Pre-boil gravity was 1.049 which puts the kettle efficiency at 85%. I got about 5.5gal from the kettle at the end of the boil and overshot the OG a little bit. Cooled the wort down to about 70F. When I checked on 1/13/14 it had dropped down to about 65F so I heated it up to about 72F with the aquarium heater because I want some esters in this beer. 1/14/14 beer dropped to about 69F so I heated it back up. Noticed mid day it had hit about 74F so I chilled it back down to about 72F. Beer heated up on accident to about 75F (about 4 hours) in the evening but I cooled it back down to 71F. 1/15/14 was at 71F whole day. 1/16/14 brew seems to be floating around 71/72F. Racked to barrel 2/13/14 with a FG of 1.014. That is a bit more attenuation than I expected with a mash temp that high. Puts the brew at about 6.1% alcohol. Pitched the Roeselare blend in the barrel. Barrel was full to the brim. 11/30 I decided to top off the barrel with a bit of the grand cru clone top off beer. It was a bit less alcoholic and had a brett and lacto strain. It was about 3 quarts of head space. We shall see if that helps get the brew more sour. The top off beer, with Brett Trios and lacto, and later a pint of slurry from the rare barrel group project gave it a nice mild sourness. Tasted on 9/20/15 and the gravity dropped to about 1.005.

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: N/A

Boil Gravity: 1.034

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 4oz

Creation Date: 9/21/2014 8:23 PM

Notes: 2 Gal Apple Juice
6 x 46oz Cans Pineapple juice
4 x 20oz Crushed Pineapple

Boil Pectic Enzyme, Yeast Nutrient, and hops for 5 minutes.

OG 1.054
FG 1.002
ABV 6.83%

OG 1.054
FG 1.004
ABV 6.5%

Author:

Toombstone

Boil Size: 27.7 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 5.04

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2013 12:22 AM

Notes: Brewed using the 20L Braumeister.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/28/2014 8:44 PM

Notes: Ferment for 7 days or until fermentation slows. Transfer to secondary and condition at 68 for 3-4 weeks. Transfer to bottling bucket, prime, and bottle.
Condition at room temp for 21 days. Chill for 3 days, enjoy.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 6/19/2015 3:16 PM

Notes:

Author:

Steve Licht

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2017 6:26 PM

Notes: Ladies and gentlemen, prepare your palates...

Simply put, Headroom is the hoppiest beer we've ever brewed with more than 7 lbs. per barrel featuring heavy doses of Galaxy & Mosaic. This is a truly special Double IPA brewed only once a year, released during the last two summers to celebrate Hop Jam; Vermont's annual lupulin-centric beer fest. Headroom embodies our hoppy coup de grâce (for now)- we hope you enjoy!

Dank. Citrus. Tropical Fruit. Juice.

ABV: 8%

MALT: Pilsner, Valley Wheat, Flaked Wheat, Dextrine, Dextrose

HOPS: Galaxy, Mosaic, Columbus

Author:

treborpell

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2013 11:30 PM

Notes: 1. mix water salts in full mash volume in mash tun.
2. pull 4 quarts water from mash volume for cereal mash and heat to 158F
3. mix 4 oz 6 row with corn grits in 2 gal pot and hold mash at 148F for 15 minutes
4. heat cereal mash to boil, stir constantly for 30 min.
5. add cereal mash to main mash
6. adjust mash to 152F and rest for 45 min

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2018 8:48 PM

Notes: High fermentation temperature is recommended. This recipe is very close to the commercial version. Only use wyeast 3864

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.25

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: 7/31/2017 6:32 PM

Notes: Mash and sparge, bring up to a brief boil then chill to 110*
kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 48 hours, aiming for a pH of 3.4
60 minute boil following hop schedule
Cool and pitch 1 pack of G02
Add blackberries at 7 day and allow at least 7 more days before crashing
I generally take fresh blackberries and sanitize them briefly in Starsan. I then freeze to break down the cell walls, thaw and gently mash in a sanitized bowl before adding to beer. I highly recommend using a hop bag to keep seeds out of the beer.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2016 9:04 PM

Notes:

Author:

kblankenship11

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2013 5:37 PM

Notes: The cider was provided by a local farm that sells unpasteurized unfiltered Russet based cider to homebrewers. This batch was 6 gallons.

1. Add 6 gallons of cider to sanitized bucket.
2. Add brown sugar to same bucket.
3. Add 1 crushed campden tablet and wait 12 hours.
4. Add 1/2 tsp per gallon of pectic enzyme and wait 12 hours.
5. Add yeast nutrient.
6. Pitch yeast (2L DME starter)

Primary until activity subsides (seven to ten days)
Secondary until clear (1 month min, to 2 months)

Gravity should be around 1.001 when complete.

Once secondary is complete, add potassium sorbate (if kegging)
to prevent re-fermentation, let it sit overnight.

Bottling is a bit trickier. Read Zymurgy's article on backsweetening cider: https://www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/

Add wine conditioner to taste or concentrated cider (freeze and let sit upside-down in cup then add concentrate).

Gold winner of first round NHC competition 2014, silver in 2015, dry-hopped version won gold in 2016 and gold winner in New York State Fair Homebrew Competition 2014.

http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

http://saltcitybrew.org/content/nys-fair-homebrew-competition-results

Author:

mystikhybrid

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

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: 1/8/2014 5:44 PM

Notes: 10/07/14: Tweaked hop profile for more flavor and lil more bitterness

1st Place - Pale Ale
Motown Mash 2014 NJ

Bronze Medal Winner
War of the Worts 2014

9th Place for Redneck Champagne Category
The RUCK Extreme Homebrew Competition

This method produces 2 separate Pale ales from one brew day. Soak 1 oz of vodka with 1 oz of hops in a mason jar for each of your 5 gallon pale ales.

The hop method maximizes hop efficiency and eliminates late boil hopping/whirlpool/hopback. Before flameout, fill each jar with boiling wort and loosely cover with lid.

Author:

Dave's Dreaded

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 5/21/2013 4:30 PM

Notes: 2011 AHA NHC Gold Medal

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

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: 4/4/2017 5:13 PM

Notes:

Author:

Brew by Andre

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 84

Mash Thickness: 2.78

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 11:46 AM

Notes: Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 1:10 PM

Notes: Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.

11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)

Mash @ 152F for 60 mins

1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins

3.0 oz Citra @ Dry Hop (in two installments)

- Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml

- Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
- After 10 days, lower temp to 60F for 24 hrs.
- Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
- At day 14, add the rest of the dry hops.
- At day 18, rack to keg.
- Attempt to wait patiently for 2 weeks until sampling.

Water profile:
Ca - 142ppm
Mg - 26ppm
Na- 15ppm
SO4 - 305ppm
Cl - 80ppm

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/9/2019 2:07 AM

Notes:

Author:

thehaze

Boil Size: 700 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 67

Mash Thickness: N/A

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: 7/5/2017 9:48 AM

Notes: 50

Author:

Brett74

Boil Size: 36 Litres

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 1:01 PM

Notes: