'TISTHE SAISON
|
Saison
|
1 Gallons |
1.079 |
1.02 |
7.76 |
44.94 |
5.42 °L
|
3.9K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 11/12/2013 1:49 AM |
Notes: Yeast is actually cultured Saison du Pont
Sprinkle of hop pellets added at start of boil. 0 Min hops added at flame out. |
|
Paulaner
|
Festbier
|
6 Gallons |
1.055 |
1.013 |
5.53 |
17.59 |
6.51 °L
|
3.9K |
2 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
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: 10/14/2018 4:46 PM |
Notes: https://www.homebrewtalk.com/forum/threads/help-cloning-paulaner-oktoberfest-weisn-beer.591864/ |
|
Hobgoblin
|
Northern English Brown
|
19 Litres |
1.052 |
1.013 |
5.2 |
20.31 |
17.51 °L
|
3.9K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 63 |
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: 7/17/2019 11:59 AM |
Notes: https://www.homebrewtalk.com/forum/threads/can-you-brew-it-recipe-for-wychwood-hobgoblin.273932/
I'll be tuning this recipe and updating in the future. It was perhaps a bit richer than the original, but in quite a nice way. Slightly reduce the crystal if you want it very close.
Mine came out a little astringent, but this is probably more process than recipe.
It would be nice to use a more expressive yeast. |
|
Sierra Nevada Pale Ale 10 Gal
|
American Pale Ale
|
11 Gallons |
1.055 |
1.013 |
5.53 |
70 |
9.2 °L
|
3.9K |
3 |
|
Author:
|
|
Antz
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 12/17/2014 12:39 PM |
Notes: Ferment at 68 degrees F. Carbonate to 2.4 volumes of CO2. |
|
Kaffir Lime Kolsch
|
Kölsch
|
5 Gallons |
1.044 |
1.011 |
4.45 |
26.03 |
3.84 °L
|
3.9K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/7/2017 3:16 PM |
Notes: Lime zest and kaffir lime leaf should be mixed together with just enough vodka to cover. Mixture will be ready to add to beer in 2 days. |
|
Mango Cart (Clone)
|
Fruit Beer
|
5.3 Gallons |
1.046 |
1.009 |
4.93 |
13.67 |
4.12 °L
|
3.9K |
5 |
|
|
Boil
Size: 6.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 8.09 psi |
Creation
Date: 1/15/2023 5:57 AM |
Notes: |
|
Elliot IPA
|
Double IPA
|
5.5 Gallons |
1.094 |
1.022 |
9.42 |
92.68 |
6.83 °L
|
3.9K |
0 |
|
Author:
|
|
Kirk McDerrick
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 10psi@5 days |
Creation
Date: 3/15/2013 11:37 PM |
Notes: double ipa utilizing oversized immersion chiller with ice water running through it and whirlpool. |
|
Austin City Limits
|
Traditional Bock
|
5.75 Gallons |
1.044 |
1.008 |
4.76 |
20.47 |
15.73 °L
|
3.9K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: 1.5 |
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: 8/13/2013 3:32 AM |
Notes: Wonderfully clean taste. Very little ale-like profile.
First time with the Cream Ale Yeast. It's very nice.
One of the better beers that I have made. |
|
Aussie Blond
|
Specialty Beer
|
21 Litres |
11.329 |
3.029 |
4.42 |
24.81 |
4.39 °L
|
3.9K |
2 |
|
|
Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 8.9 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2013 7:41 AM |
Notes: Actual yeast is Wyeast PC Belgian Stout |
|
GBG Beer Week 2016 (clone)
|
American IPA
|
20 Litres |
1.068 |
1.012 |
7.26 |
56.49 |
5.25 °L
|
3.9K |
2 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2017 7:30 AM |
Notes: BREW 1
=======
Ferment: 2017-05-25
secondary: 2017-05-31
Yeast: Safale S04
Meshing went bad somehow, the OG became way too low, about 20 points. Could be the reason of new sparging where we pumped water (74 degrees into the wort and continuously tapped the wort out to the boil kettle.
Next time, do it different! That is let sparge water stay for a while and tap out to kettle like we have done before.
2017-05-31: Dryhopping in cornelistap under 1.0 bar pressure.
OG: 1.041
SG: 1.016 (dry hop, under pressure ~19 degrees)
FG: 1.016
BREW 2
=======
primär jäsning: 2017-08-01 (OG 1.050)
Sekundär: 2017-08-05 (SG 1.016)
Yeast: safale us-05
OG: 1.050
Flödeslakning under dryga timmen, cirka 1 liter på 2 minuter. 30 liter totalt efter lakning,
Lactal, användes vid mäskning, drygt en kork för att få ner PH från 5.8 till ca: 5.3
Kokade ner ca 6 liter (från 30 till 24), något för lite för vårat recept vilket resulterade i ett lägre OG (skulle ha landat på 1.068). Kunde ha kokat ner mer men svårt att läsa av våran kittel hur många liter som finns i den..
Hopstand efter kok till mindre kittel och lät ligga i 30 minuter och efter det pump till kylning.
Landade på 24 liter i den nya koniska jäskärlet av plast. Tryckte in den i kylen med 17 grader som börvärde. Använde Safale S-05, Amerikansk ale istället för English.
2017-08-05: tappade om till betterbottle. Koniskt jäskärl ganska onödig att ha i kylen då den behöver vara monterad. SG på 1.016 redan efter 4 dagar. Fortsatt jäsning i 17 grader. |
|
Hefeweizen 4
|
Weizen/Weissbier
|
22 Litres |
1.052 |
1.012 |
5.33 |
13.74 |
5.46 °L
|
3.9K |
3 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 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: 10/10/2015 3:39 AM |
Notes: Attempt to get a strong banana flavour to the beer, using a classic approach. The 30C and 40C rests are to induce maltase activity; the very high water:grain ratio helps with this, as maltase is more active in higher pH. The 64C rest for 30% of the mash serves to create a large pool of maltose for conversion in the 40C rest to glucose (by maltose); this ensures a high glucose to maltose ratio to increase production of isoamyl acetate during fermentation. Skipping the beta amylase sacc rest by bringing the whole mash to 72C (where alpha amylase is at work) will hopefully prevent too much additional maltose formation, though the beer may have a lot of body, as it is a high mash temperature.
3rd place German wheat beer at NCHC 2016 |
|
American Lager
|
American Lager
|
38 Litres |
1.043 |
1.011 |
4.28 |
38.52 |
10.66 °L
|
3.9K |
1 |
|
|
Boil
Size: 45.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 2.9 |
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: 12/22/2015 8:11 AM |
Notes: |
|
Colorado Commoner (2013-06-18)
|
California Common Beer
|
6 Gallons |
1.05 |
1.015 |
4.49 |
50.66 |
7.16 °L
|
3.9K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 6/3/2013 7:48 PM |
Notes: Treads the fine line between a hoppy Classic Amercian Pilsner (minus the maize) and California Common. Don't skip the 6Row malt as it gives a nice grainy bite which complements the 15 and 0 min hops additions. Primary 21 days at room temp (the last 14 or so w/ dry hops), then 30-45 days in the keg at fridge temps.
Yes, it is a little light in terms of SRM for the style. No, it's not an Anchor Steam clone. Keg it with a few ounces of dissolved DME for natural priming, chill for a month or so, then push it with CO2. On my house tap, it's just called "beer" because it's nothing more or less. Serve in a frosty mug w/ wings or pizza. Bronze Medal the the 2013 CO State Fair.
http://i2.saffireevent.com/files.ashx?t=fg&f=2013_Home_Brew_Results(1).pdf&rid=ColoradoStateFair |
|
Milk Shake IPA Brew Grainfather
|
American IPA
|
4 Gallons |
1.046 |
1.009 |
4.91 |
33.21 |
4.51 °L
|
3.9K |
4 |
|
|
Boil
Size: 1.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.115 |
Efficiency: 70 |
Mash Thickness: 0.7 |
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: 2/8/2017 1:49 PM |
Notes: Published on 19 Jan 2017
DAVES FRUIT SHAKE IPA
https://www.youtube.com/watch?v=MzQD_A9JW_0&feature=youtu.be&app=desktop
STYLE:- MILK SHAKE IPA
Batch Size: 15.00 LITRES/3.96 US GALLONS
Boil Time: 90 min**
BH Efficiency: 74.00 %**
Est Original Gravity: 1.062 SG Est Final Gravity: 1.012
SG Estimated Alcohol by Vol: 6.6 % Bitterness: 47.9 IBUs
Est Color: 8.5 EBC**
GRAIN BILL & YEAST
2.27 kg /5 lbs Pilsner Malt (2 Row) 49.5 %
0.37 kg /0.81lbs Wheat Malt 8.1 %
0.31 kg /0.68 lbs Oats, Flaked 6.8 %
0.14 kg /0.30 lbs Munich mMalt (14.0 EBC) 3.0 %
0.13 kg /0.28 lbs Vienna Malt (6.9 EBC) 2.9 %
0.07 kg /0.15 lbs Melanoidin Malt 1.5 %
1.0 pkg Mangrove Jacks M07 British ale yeast
MASH SCHEDULE:- MASH IN:- 60 MIN @ 65 DEG C / 149 DEG F
MASH OUT:- 10 MIN @ 75 DEG C / 167 DEG F
BOIL ADDITIONS
15.00 g / 0.52 oz Warrior [16.10 %] - Boil 90.0 min 34.7 IBUs
21.98 g/ 0.77 oz Amarillo [8.10 %] - Boil 10.0 min 8.7 IBUs
17.10 g/0.60 oz Cascade [5.50 %] - Boil 10.0 min 4.6 IBUs
0.49 kg /17.28 oz Milk Sugar (Lactose) Boil 10 min 10.8 %
62.67 g /2.21 oz Amarillo [8.50 %] - Boil 0.0 min
62.67 g /2.21 oz Citra [12.00 %] - Boil 0.0 min
40.29 g /1.42 oz Cascade [5.50 %] - Boil 0.0 min
WHIRLPOOL FOR AT LEAST 5 MINS THEN LET STAND FOR 5 MINS
BEFORE STARTING TO CHILL THE WORT
Add fruit in a hop sock after high fermentation has finished
0.30 kg /0.66 lbs Fruit - Mango
0.30 kg /0.66 lbs Fruit - Pineapple
0.20 kg /0.44 lbs Fruit - Banana
DRY HOPS
44.76 g /1.57 oz Citra [12.00 %] - Dry Hop 3-5 Days
26.86 g /0.94 oz Amarillo [8.10 %] - Dry Hop 3-5 Days
26.86 g /0.94 oz Simcoe [13.00 %] - Dry Hop 3-5 Days
16.79 g /0.59 oz Mandarina Bavaria [7.60 %] - Dry Hop 3-5 days |
|
Spotted Cow Clone
|
Cream Ale
|
5.5 Gallons |
1.045 |
1.01 |
4.7 |
20.47 |
4.73 °L
|
3.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 66 |
Mash Thickness: 1.25 |
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: 8/4/2015 4:05 PM |
Notes: I'm adding 0.3 oz of first wort hops to this version to get a little more smooth bitterness and aroma.
I selected the generic pilsen (light lager) water profile because my water in Boston is very soft and that is appropriate for this style. |
|
Pauwell Kwak Belgian Ale
|
Belgian Golden Strong Ale
|
25 Litres |
1.075 |
1.017 |
7.64 |
20.41 |
15.23 °L
|
3.9K |
1 |
|
Author:
|
|
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2016 10:04 PM |
Notes: |
|
Rye Wine
|
Wood-Aged Beer
|
5 Gallons |
1.112 |
1.027 |
12.61 |
63.24 |
28.88 °L
|
3.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2015 6:31 AM |
Notes: |
|
באלאנס- Balance
|
Standard/Ordinary Bitter
|
40 Litres |
1.036 |
1.01 |
3.39 |
25.63 |
7.83 °L
|
3.9K |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 6/15/2013 11:35 AM |
Notes: |
|
Galaxy Citra IPA
|
American IPA
|
23 Litres |
1.075 |
1.021 |
7.07 |
64.61 |
6.16 °L
|
3.9K |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 4/5/2014 8:45 PM |
Notes: |
|
Alfie - Kolsch
|
Kölsch
|
21 Litres |
1.049 |
1.013 |
4.78 |
25.81 |
4.48 °L
|
3.9K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 5.747 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2015 6:46 PM |
Notes: Brewed using the 20L Braumeister. |
|
|
|