To Helles And Back
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Munich Helles
|
5.5 Gallons |
1.051 |
1.013 |
4.91 |
19.5 |
3.7 °L
|
1.1K |
0 |
|
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Boil
Size: 6.29582 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 5/30/2011 2:03 AM |
Notes: |
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Scott Disney's Recipe
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No Profile Selected |
5 Gallons |
1.027 |
1.007 |
2.68 |
110.97 |
18.48 °L
|
1.1K |
0 |
|
|
Boil
Size: 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: 2/22/2012 5:17 PM |
Notes: |
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Bock In The Day Bock
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Doppelbock
|
5.5 Gallons |
1.08 |
1.023 |
7.45 |
73.84 |
18.2 °L
|
1.1K |
0 |
|
Author:
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chase.amundson@gmail.com
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 9:06 PM |
Notes: at Bottling I added:
-1QT of water
-3 TBL of Cocoa
-2 TBL of vanilla extract
16.5 oz of cocoa Mix
7 Weeks total in fermentation
4 in primary
3 in secondary |
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Dortmunder
|
Dortmunder Export
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5.5 Gallons |
1.055 |
1.012 |
5.59 |
28.54 |
5.51 °L
|
1.1K |
0 |
|
Author:
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Greg F
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Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 54 ° F |
Priming Method: forced carbonation |
Priming Amount: 15 psi |
Creation
Date: 10/12/2015 9:27 PM |
Notes: Brewed 11/7/15. Mash ph-5.19 OG-1.056
Racked to secondary 11/21/15
Kegged 12/14/15 fg-1.014
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Scott's Dortmunder
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Dortmunder Export
|
5.5 Gallons |
1.056 |
1.013 |
5.57 |
57.86 |
6.2 °L
|
1.1K |
0 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 5:14 AM |
Notes: |
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Blekfisen Nelson
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Classic American Pilsner
|
40 Litres |
1.057 |
1.021 |
4.73 |
38.63 |
3.92 °L
|
1.1K |
0 |
|
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Boil
Size: 47.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.45 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: Sugar |
Priming Amount: 80g 14 liter |
Creation
Date: 11/11/2016 7:07 AM |
Notes: Jäsning: 2016-11-22
Sekundär: 2016-12-04 (dry hop)
Tappning: 2016-12-19
47.5 liters kok slutade på cirka 36-37 liter, mätning efter kylning dock som tar bort lite extra från vörten.
Hopstand på dryga 10 minuter, 94-91 grader.
Whirlpool efter kylning.
Glömde ph stabilisering och protafloc.
Cirka 18 liter i fatet med 1.2 bar (12 grader). 2,5 co2 volym.
14 liter primning med socker, 80g
OG: 1.050
FG: 1.012
ABV: 5.0% |
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Franconian Lager
|
No Profile Selected |
5.25 Gallons |
1.056 |
1.017 |
5.26 |
29.95 |
9.32 °L
|
1.1K |
0 |
|
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Boil
Size: 6.56 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 9.22 psi |
Creation
Date: 4/14/2020 2:44 AM |
Notes: December, 2021: Dropped decoction. Revived water to use RO. Increased bitterness slightly. Dropped acidulated malt, compensated with salts and acids |
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IPA
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American IPA
|
5 Gallons |
1.098 |
1.017 |
10.55 |
82.64 |
5.61 °L
|
1.1K |
0 |
|
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Boil
Size: 6.61 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: dextrose |
Priming Amount: 5.3 oz |
Creation
Date: 5/29/2021 11:55 PM |
Notes: |
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Dark Foeder Base
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Brett Beer
|
98 Gallons |
1.059 |
1.005 |
7.17 |
11.35 |
32.1 °L
|
1.1K |
0 |
|
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Boil
Size: 110 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 78 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2014 11:07 PM |
Notes: Fermentation Schedule TBD dependent upon results of current Gable ferment |
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Abandoned Brewery NZ IPA
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American IPA
|
23 Litres |
1.057 |
1.01 |
6.27 |
43.85 |
3.99 °L
|
1.1K |
1 |
|
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Boil
Size: 38.15 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 10/22/2020 10:28 PM |
Notes: Ferment at 18C for 48 hours.
Then raise the temperature to 20C.
Then raise the temperature to 21C at the end of fermentation.
Dry Hop approximately 5 days into fermentation or when gravity has reached 1.012 - just before fermentation has finished.
Leave the hops and the beer sitting warm in the fermenter for a further 5-7 days or until the beer has had time to clean up any off flavours.
Adjust Mash ph down to 5.2 - 5.3 - 180g of acidulated malt.
4 grams of Calcium Chloride
8 grams of Calcium Sulphate |
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Sultana IPA
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American IPA
|
310 Gallons |
1.065 |
1.012 |
6.92 |
45.06 |
7.45 °L
|
1.1K |
0 |
|
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Boil
Size: 315 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 85 |
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: 7/23/2020 6:28 PM |
Notes: |
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Pete's Wicked Ale Clone
|
American Brown Ale
|
5 Gallons |
1.052 |
1.009 |
5.66 |
30.69 |
22.01 °L
|
1.1K |
1 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.9 oz |
Creation
Date: 3/8/2020 8:37 PM |
Notes: From the recipie:
6.625 lb Maris Otter malt
5 oz Chocolate malt
1.75 lb Crystal 60L
0.75 oz Brewer's Gold (60 minutes)
0.75 oz Brewer's Gold (10 minutes)
Danstar Windsor ale yeast
Target:
OG=1.052
ABV=4.9%
IBU=29
SRM=21 |
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Rochefort 10 Trappist Quad Clone
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Belgian Dark Strong Ale
|
6.25 Gallons |
1.097 |
1.013 |
11.06 |
24.92 |
38.32 °L
|
1.1K |
0 |
|
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Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2019 12:15 AM |
Notes: Program did not have Perla Negra dehusked malt, so I used carafa I
Step Mash for maximum fermentability:
132 for 15 min
145 for 60 min
161 for 15 min Lauter
Mash out 168 for 15 min
Sparge
If you don not like to do step mashess then mash low, around 149, then mash out. It would also be benefitting to use a yeast nutrient due to the high gravity and aerate well before pitching healthy yeast. |
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Fruit Bazooka Hazy IPA
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Specialty IPA: New England IPA
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5.2 Gallons |
1.073 |
1.01 |
8.24 |
75.98 |
4.55 °L
|
1.1K |
2 |
|
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Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 76 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2018 6:13 PM |
Notes: -Yeast Starter/Stir Plate 1.3L, 134g light DME, White Labs Saccharomyces Bruxellensis Trois WLP644 262 billion cells needed, 270 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary
Only mildly bitter, the hop charges in this recipe
create a blast of in-your-face flavors ranging from ripe mango, orchard fruits, melon, lime and passion fruit to subtle
pine and floral notes. Fruit Bazooka is perfectly hazy thanks to the use of flaked oats, wheat malt, massive dry hopping, and a relatively non-flocculant yeast strain. |
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Smoked Brown
|
Specialty Smoked Beer
|
25 Litres |
1.063 |
1.013 |
6.56 |
36.25 |
20.18 °L
|
1.1K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 120 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2017 1:58 AM |
Notes: |
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Funky Blonde Swill #2
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Berliner Weisse
|
6.7 Gallons |
1.032 |
1.006 |
3.32 |
0 |
2.96 °L
|
1.1K |
1 |
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 5/13/2017 5:45 AM |
Notes: Dilute to gravity < 1.029 pre-boil. Target OG 1.031.
No hops in boil. Dry hop if desired. Possibilities for refermentation with fruit?
Fermentation: cool wort to 68°F and pitch yeast. Allow fermentation temperature to rise freely. Possible open fermentation?
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Pineapple Midnight Express
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Specialty IPA: Black IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.54 |
63.29 |
38.44 °L
|
1.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2017 10:38 PM |
Notes: |
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Flight Delay IPA CLONE
|
American IPA
|
6 Gallons |
1.067 |
1.018 |
6.49 |
115.33 |
10.35 °L
|
1.1K |
1 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 11/20/2016 8:13 PM |
Notes: |
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Fresh Squeezed IPA Clone
|
American IPA
|
5.4 Gallons |
1.062 |
1.013 |
6.44 |
71.03 |
9.13 °L
|
1.1K |
0 |
|
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Boil
Size: 7.2 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2016 5:29 PM |
Notes: |
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Mayan Ruins Sweet Stout
|
Spice, Herb, or Vegetable Beer
|
6.5 Gallons |
1.075 |
1.019 |
7.34 |
33.91 |
41.35 °L
|
1.1K |
0 |
|
Author:
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Tradition Brewing
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Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/5/2015 5:37 AM |
Notes: Ferment for 7 days, then ramp up temp a degree every 6-8 hours to 71 for diacytyl rest, leave for a day or two, then drop temp to 60 for 24 hours. Add cocoa, ancho chilies and vanilla beans and age for 5-7 days. Crash beer to 35 for 48 hours. Carbonate to 2.25 volumes.
Go with cheap Vanilla beans since flavor nuances will be lost in this beer.
Prep vanilla and chilies by slicing lengthwise to increase surface area and impact on flavor. Consider making a vodka tincture with the chilies, vanilla and cocoa nibs. |
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