|
Pro Stout 2015
|
American Stout
|
11 Gallons |
1.073 |
1.016 |
7.46 |
40.03 |
38.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 74 |
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: 12/22/2014 9:31 PM |
| Notes: |
|
|
Red Chair Clone - 10 Gal
|
American IPA
|
10.5 Gallons |
1.067 |
1.014 |
7.03 |
59.72 |
11.81 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/7/2016 2:42 AM |
| Notes: |
|
|
122 Art Bn German Pilsner - GF
|
German Pilsner (Pils)
|
5.5 Gallons |
1.045 |
1.006 |
5.09 |
27.27 |
3.09 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 1.38 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: Keg |
Priming Amount: CO2 @ 15psi |
Creation
Date: 9/30/2016 7:06 PM |
Notes: Based on several German Pilsner recipes found on HBT and Jamil's Classic German Pilsner. Will try first with 2 sachets of S-189, then will try next time using a Dark German Lager yeast like WLP 830 or Imperial L17 Harvest.
QUICK LAGER PROFILE (Pr2)
Chill wort to 65° prior to pitching yeast
SP0: 57°
dh0: 168 (7 day ferment)
SP1: 57°
dh1: 24 (1 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 12 (1/2 day ramp down)
SP4: 34°
dh4: 168 (7 - 21 day lager)
SP5:34 |
|
|
Rye Coffee Stout
|
Sweet Stout
|
5 Gallons |
1.038 |
1.008 |
3.97 |
20.61 |
30.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 80 |
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: 9/5/2016 2:17 AM |
| Notes: |
|
|
Rawnsley Stag
|
Standard/Ordinary Bitter
|
225 Litres |
1.058 |
1.016 |
5.59 |
63.58 |
6.9 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 240 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 9/2/2016 2:00 PM |
Notes: Mash with 130ltrs
Sparge with 130ltrs aprox
Ferment with 100g yeast
copper finings 4 @ 10 minutes |
|
|
IPA Munich-2e Essai
|
American IPA
|
180 Litres |
1.056 |
1.01 |
6.16 |
77.06 |
7.95 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 210 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: 3.5 |
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: 10/25/2015 3:50 PM |
Notes: Empâtage à 55 oC
Pallier à 53.3 oC
Chauffe puis pallier visé 63 mais 64oC atteint
Ensuite paliers respectés
OG 1.052 avant ébullition
Donc ébullition sans couvercle
|
|
|
Dynamo Godlia Belgian Blond
|
Belgian Blond Ale
|
25 Litres |
1.067 |
1.016 |
6.68 |
24.71 |
5.06 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 10/18/2015 11:38 AM |
| Notes: |
|
|
Monkey Face Belgian Strong Ale
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.027 |
1.005 |
2.83 |
26.69 |
4.65 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
Mash Thickness: 1.1 |
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: 9/27/2015 6:49 PM |
| Notes: |
|
|
Tower O' Power Ale
|
American IPA
|
5.5 Gallons |
1.062 |
1.014 |
6.39 |
99.84 |
14.44 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 7/2/2015 6:51 PM |
| Notes: |
|
|
#S4L IPA
|
American IPA
|
5.25 Gallons |
1.064 |
1.012 |
6.83 |
66.76 |
10.82 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 78 |
Mash Thickness: 1.19 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2015 1:12 AM |
| Notes: |
|
|
Dead Clone Guy Ale
|
Maibock/Helles Bock
|
40 Litres |
1.065 |
1.012 |
7.24 |
37.1 |
11.63 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 15.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2015 3:09 PM |
Notes: Primary Fermentation (# of Days & Temp): 10 at 15,5 degrees C
Secondary Fermentation (# of Days & Temp): 14 at 15,5 degrees C |
|
|
It's A Nice Day For A Brown Wedding
|
Brown Porter
|
11 Gallons |
1.061 |
1.017 |
5.72 |
20.66 |
23.98 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 11:01 PM |
| Notes: |
|
|
Ruination
|
Imperial IPA
|
11 Gallons |
1.077 |
1.025 |
6.9 |
124.77 |
6.12 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2015 2:57 PM |
| Notes: |
|
|
TBAIIPA
|
Imperial IPA
|
11 Gallons |
1.092 |
1.013 |
10.46 |
162.01 |
11.7 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.081 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 3/13/2015 1:17 AM |
| Notes: |
|
|
First AIPA
|
American IPA
|
20 Litres |
14.125 |
4.094 |
5.42 |
63.28 |
6.84 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 12.4 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2014 7:03 PM |
| Notes: My first breewing ever. Great, dry, fruty aromatic ale. |
|
|
011 - Liquid Sunrise
|
Experimental Beer
|
3.8 Litres |
1.053 |
1.015 |
4.98 |
30.85 |
5.67 °L
|
1.1K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 3:12 PM |
| Notes: |
|
|
3 Monks Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.082 |
1.01 |
9.45 |
23.56 |
6.5 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: keg |
Priming Amount: 20 psi for 24 hours |
Creation
Date: 4/25/2017 7:09 PM |
| Notes: Add candi sugar at 15 mins left on boil. Ferment at 70 until high krausen has subsided, dry hop for another 10 days, then cold crash and keg. |
|
|
D&D Quad
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.102 |
1.021 |
10.59 |
25.46 |
24.14 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2018 3:41 PM |
Notes: DOse prior to bottling with wyeast 1214 Belgian Abbey 3 days prior.
Then add priming sugar - 11/4 cups dme boiled in 2 cups water. |
|
|
Froot Loops Hazy IPA
|
Specialty IPA: New England IPA
|
6 Gallons |
1.082 |
1.016 |
8.62 |
46.3 |
5.8 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 68 |
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: 11/19/2021 5:07 PM |
Notes: ==============================
11/19/2021
Initial recipe formulation.
Building off of my basic NEIPA recipe (copied from Sitiva/The Man With The Umbrella), reducing the oats a little bit (some feedback from IG said the oats could have contributed to the awful color and oxidation i had on the last batch).
Subbing in all mosaic hops. Added froot loops half a family size box to the mash and the other half in secondary with the dry hop. That should be enough?
The secondary one should go in after the beer has been crashed so that it doesnt ferment. although it still might to some degree. maybe needs to get crashed colder before adding it?
There are other recipes out here for froot loops beer and fruity pebbles although many of them are lighter beers, sours, etc. havent seen a hefty neipa and most guys arent using the cereal in the dry hop.
Todo : check other recipes to see how much other guys have done.
|
|
|
Kia Ora Witbier
|
Witbier
|
23 Litres |
1.061 |
1.016 |
5.89 |
24.34 |
4.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 40.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.82 bar |
Creation
Date: 4/20/2023 9:04 PM |
Notes: https://beerandbrewing.com/recipe-kia-ora-witbier/
https://beerandbrewing.com/make-your-best-witbier/
DIRECTIONS
Mill the other grains before adding the rice hulls. Mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 67°F (19°C), aerate, and pitch yeast. Ferment at 67°F (19°C) for 3 days, then let the temperature rise to 72°F (22°C). When fermentation is complete, crash, package, and carbonate to about 2.5 volumes.
For spices, we’re going to add…nothing. You can if you want. We’ll be over here, with the hops.
The best thing about the hopping for this recipe is how perfectly the hop is suited to the task, which means we use one hop in two additions. Get yourself 2 ounces (57 g) of Pacific Jade, a New Zealand hop variety that features…wait for it…lemon, orange, pepper, and herbs. It even has a healthy double-digit alpha-acid percentage. You’ll add 20–25 IBUs of it in a 10-minute addition, and whatever’s left at flame-out. Done. No spice grinder, no dried peels, no flower petals, and a bright, fruity, spicy flavor and aroma. |
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