Chocolate Cherry Milk Stout
|
Sweet Stout
|
5 Gallons |
1.075 |
1.024 |
6.71 |
18.98 |
35.35 °L
|
4.1K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 6/17/2015 9:03 PM |
Notes: |
|
Pils
|
Bohemian Pilsener
|
5.5 Gallons |
1.054 |
1.014 |
5.23 |
44.73 |
3.29 °L
|
4.1K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 3/26/2012 12:36 AM |
Notes: 1/2 gal starter
Scale back bittering hops by ~ 10 IBU, finish is a bit too bitter. Add more aroma hops. |
|
Deer Camp Blonde
|
Belgian Blond Ale
|
5.5 Gallons |
1.073 |
1.016 |
7.46 |
15.83 |
5.8 °L
|
4.1K |
2 |
|
Author:
|
|
igbadwolf
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2014 1:00 AM |
Notes: Would require 2 / 11.5 gram packets of Safale us-05 yeast, rehydrated with starter. |
|
Kasteel Rouge Clone
|
Belgian Dark Strong Ale
|
6.5 Gallons |
1.062 |
1.009 |
6.94 |
10.95 |
21.33 °L
|
4.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 12/9/2019 1:25 AM |
Notes: |
|
Mixed Fermentation Cranberry Sour Beer
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.009 |
6.08 |
7.31 |
4.22 °L
|
4.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 11/16/2017 10:44 PM |
Notes: Done as a kettle sour. Perform mash, sparge and lauter as usual. Once desired volume is in kettle, perform quick 10 minute boil to kill any bacteria. Chill to 95*F and add lactic acid to drop pH to 4.0-4.4. Add Omega OYL-605 and let sour until pH 3.2 is reached (or desired sourness).
After kettle souring is complete, move to boil and proceed as usual. Use 2 packs of US-05 yeast for fermentation due to sour level being unfavorable for yeast.
After primary fermentation complete, mash up cranberries and rack beer into secondary fermenter on top of the cranberries. 7 days is my standard for this one but adjust as desired. |
|
Brooklyn Brown
|
British Brown Ale
|
20 Litres |
1.058 |
1.01 |
6.34 |
35.77 |
28.75 °L
|
4.1K |
3 |
|
Author:
|
|
Mall
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.6 |
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: 5/6/2016 12:35 AM |
Notes: |
|
Rum Porter
|
Specialty Beer
|
12 Gallons |
1.056 |
1.015 |
5.42 |
28.08 |
23.01 °L
|
4.1K |
1 |
|
|
Boil
Size: 13.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 5/7/2015 6:14 AM |
Notes: JT's base recipe, modified a little by me. This is a little bigger than a standard brown porter.
Using medium toast french (I'm using american) oak wood cubes, soak 30 in gold rum and 30 in white rum for a month. (15 of each per 5 gallons)
Using Hugh Baird C50/C60 instead of American C40 and Maris Otter instead of 2-row.
In secondary (keg), add these until it tastes good (approximately 6-8 weeks).
JT mashed at 154 and used cascade hops. |
|
Kellerbier
|
Kellerbier: Amber Kellerbier
|
22 Litres |
12.809 |
3.144 |
5.18 |
34.98 |
14.96 °L
|
4.1K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 9.5 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2016 10:24 AM |
Notes: |
|
Rum Raisin Vanilla Porter
|
Robust Porter
|
5.5 Gallons |
1.067 |
1.019 |
6.36 |
26.01 |
39.19 °L
|
4.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
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: 12/28/2013 10:34 PM |
Notes: Soak minced raisins and a cut and scraped vanilla bean in rum. Add raisins in a weighted sack along with vanilla bean in secondary, pitch the rum at bottling. |
|
Hofbrau Hefe
|
Weizen/Weissbier
|
5.5 Gallons |
1.056 |
1.016 |
5.24 |
16.17 |
4.94 °L
|
4.1K |
2 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2015 10:09 PM |
Notes: |
|
L'il Pale Session
|
Blonde Ale
|
5 Gallons |
1.034 |
1.008 |
3.46 |
43.97 |
6.67 °L
|
4.1K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2013 4:43 PM |
Notes: |
|
Rye Bier
|
Roggenbier (German Rye Beer)
|
5.5 Gallons |
1.057 |
1.014 |
5.65 |
21.61 |
11.07 °L
|
4.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 3/10/2014 6:51 PM |
Notes: STYLE: American Wheat or Rye Beer
Back to Styles List
Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clovey and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight sourness is optional. No diacetyl.
Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.
Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Hefeweizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slight tartness in the finish. No diacetyl.
Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins.
Comments: Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens are acceptable (and can have some darker, richer malt flavors in addition to the color). ASSUMED.
Ingredients: Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn't a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the specialty character. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE
OG: 1.040 - 1.055
FG: 1.008 - 1.013
Vital Statistics:
IBUs: 15 - 30
SRM: 3 - 6
ABV: 4 - 5.5%
Commercial Examples: Bell's Oberon, Anchor Summer Beer, Pyramid Hefe-Weizen, Harpoon UFO Hefeweizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anderson Valley High Rollers Wheat Beer, Redhook Sunrye, O'Hanlon's Original Rye Beer
Wyeast Strains:
1010 - American Wheat™
2565 - Kölsch™
1007 - German Ale™
|
|
TWINKLE TOES 1BBL
|
Blonde Ale
|
31 Gallons |
1.047 |
1.01 |
4.95 |
17.83 |
5.6 °L
|
4.1K |
1 |
|
Author:
|
|
bambam26
|
|
Boil
Size: 33.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 2/23/2014 7:49 PM |
Notes: |
|
Derek's Bitter
|
Strong Bitter
|
11 Gallons |
1.042 |
1.01 |
4.2 |
33.97 |
10.2 °L
|
4.1K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 82 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 11:56 PM |
Notes: |
|
Chocolate Coconut Porter
|
Robust Porter
|
46 Litres |
1.069 |
1.014 |
7.23 |
48.77 |
41.64 °L
|
4.1K |
2 |
|
|
Boil
Size: 55.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 8/27/2016 10:03 PM |
Notes: This was delicious. I got delayed during secondary, which meant that it sat on the coconut chips for a total of 41 days before bottling! I think this was the secret to the intense smootheness. |
|
BP Grunion Clone
|
American Pale Ale
|
5.75 Gallons |
1.056 |
1.012 |
5.74 |
37.52 |
6.7 °L
|
4.1K |
0 |
|
Author:
|
|
Yukibare
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
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: 2/22/2016 6:03 AM |
Notes: |
|
Louisville Slugger Bourbon Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.066 |
1.018 |
6.27 |
16.95 |
6.56 °L
|
4.1K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2014 9:27 PM |
Notes: Soak toasted oak in bourbon for a while before adding to secondary. Leave them in there for about a week, then bottle. |
|
Good Twin Amber Ale (Gluten Free)
|
American Amber Ale
|
7 Gallons |
1.077 |
1.014 |
8.28 |
0 |
11.58 °L
|
4.1K |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: N/A |
Creation
Date: 6/26/2013 7:08 PM |
Notes: The (Certified Gluten Free) Oats are to be mashed with amylase, and then sparged.
The "Soft Candi Sugar" is actually (approximately) 2 pounds of Sweet Potatoes that have been run through a food processor, and used as a mash in 1 gallon of 165 degree water for one hour. Amylase to be added to the sweet potato mash in order to facilitate breaking down the starches. After it's been "mashed", the mixture will be pureed with a stick blender, then boiled down to a syrup and dumped into the wort as it's being brought up to a boil. |
|
Belgian Tripel I
|
Belgian Tripel
|
10 Litres |
1.083 |
1.018 |
8.53 |
24.48 |
4.83 °L
|
4.1K |
1 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: 2.67 |
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: 1/3/2014 10:41 AM |
Notes: Based on Tripel Karmeliet. |
|
Illuminator Doppelbock
|
Doppelbock
|
5.5 Gallons |
1.093 |
1.031 |
8.21 |
23.62 |
25.81 °L
|
4.1K |
1 |
|
Author:
|
|
ErikTheRed_ish
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 1:33 PM |
Notes: Mash 60 minutes at 158 (F)
5.70 Gallons @ 173.0 (F)
Boil 90 minutes.
Primary at 45-50F for 2 weeks; Secondary 2 weeks; D-rest 3 days. Lager 4 weeks.
Zeus (or Columbus or Tomahawk) (.25 oz. for 75 min)
Liberty (or Mt. Hood) (1.6 oz. for 20 min.) |
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