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Maple Sap Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.068 |
1.012 |
7.35 |
30.1 |
17.21 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 82 |
Mash Thickness: 1.75 |
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: 3/15/2020 1:53 PM |
Notes: IMPORTANT NOTE!
Water and sparge water will be maple tree sap. OG is expected to be higher - possibly 1.062.
Maple Syrup (ours was home made from our own trees) should be added to the secondary and given at least another 4-5 days to finish fermenting. This does dry the beer out some.
- The beer came out great! Certainly a big beer though - probably over 7% with the added maple syrup
- we were at 6.3% having just used the maple sap as water!
- I am sure it will eventually drop clear at some point but I doubt it will stay in the keg long enough - |
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Bolten Ur-Alt Clone
|
Altbier
|
21 Litres |
11.991 |
2.936 |
4.84 |
32.21 |
12.3 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 28.9 Litres |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 75 |
Mash Thickness: 3.6 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2018 8:24 PM |
| Notes: Add Carafa II 15 min before end of mashing |
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Pinackelty - Belgian Dubbel
|
Belgian Dubbel
|
21 Litres |
1.066 |
1.01 |
7.34 |
22.39 |
13.92 °L
|
3.9K |
4 |
|
|
|
| Boil
Size: 27.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 5.31 |
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: 11/11/2015 11:36 AM |
Notes: Brewed using the 20L Braumeister.
Add sugar dissolved in a little warm water directly to the Braumeister 10 minutes after rolling boil. |
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THORS THUNDER
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Russian Imperial Stout
|
5.5 Gallons |
1.095 |
1.027 |
8.97 |
106.94 |
40 °L
|
3.9K |
3 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: kegged |
Priming Amount: 5gal |
Creation
Date: 2/22/2012 3:04 AM |
Notes: 5 packs yeast
550 billion cells
Yes this is the THOR'S THUNDER that was served at the Viking |
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Samuel Adams Boston Ale
|
American IPA
|
21.3 Litres |
1.061 |
1.013 |
6.21 |
54.07 |
10.13 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 73.5 |
Mash Thickness: 3 |
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: 9/4/2015 1:53 AM |
| Notes: Was supposed to be a hoppy and very fruity American IPA - next time it will be if I double the hop bill - it ended up nice and fruity with quite low bitterness and very good maltiness. So a lot like Samuel Adams Boston Ale. |
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Zeus's Nuggets Harvest Ale
|
American Pale Ale
|
5.5 Gallons |
1.073 |
1.018 |
7.15 |
68.47 |
10.72 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2013 6:43 PM |
Notes:
|
|
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Summer Glow Dunkel-Weisse
|
Dunkelweizen
|
2.4 Gallons |
1.047 |
1.012 |
4.64 |
17.02 |
14.15 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 2.5 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: 4/5/2011 6:37 AM |
| Notes: MrBeer Keg sized batch. Can be scaled. This is a test and its easier for me to do all grain with these small batches. |
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Other Half Oat Cream
|
Specialty IPA: New England IPA
|
3 Gallons |
1.067 |
1.022 |
6.01 |
36.7 |
4.63 °L
|
3.9K |
3 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 63 |
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: 10/30/2019 5:45 PM |
| Notes: |
|
|
BrewDog Clockwork Tangerine
|
American IPA
|
20 Litres |
1.048 |
1.008 |
5.22 |
17.98 |
6.61 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 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: 6/15/2019 4:08 PM |
| Notes: |
|
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Pumpkin Spice Latte Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.057 |
1.012 |
5.9 |
12.37 |
3.33 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 10:20 PM |
| Notes: |
|
|
Dayglow IPA Clone
|
American IPA
|
5.5 Gallons |
1.075 |
1.018 |
7.45 |
62.7 |
4.94 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: 1.2 |
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: 3/3/2017 7:53 PM |
| Notes: |
|
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Lager Perfeita
|
American Lager
|
48 Litres |
1.046 |
1.007 |
5.15 |
16.79 |
3.3 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2016 4:57 PM |
| Notes: |
|
|
Back Yard Holiday Beer
|
Winter Seasonal Beer
|
5.5 Gallons |
1.078 |
1.018 |
7.79 |
31.66 |
20.99 °L
|
3.9K |
1 |
|
|
Author:
|
|
ericnut
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 10/8/2015 4:56 PM |
| Notes: 2015 November Best of Boston Home brew competition. spiced beer category. 2nd PLace |
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Kölsch - Seidel 50 Liter (med Stor Humletils. Sent)
|
Kölsch
|
50 Litres |
1.049 |
1.015 |
4.51 |
30.05 |
4.12 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 57.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 5.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 15 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 11/12/2013 7:04 PM |
Notes: Dersom gjær= 2 mnd gammel, må ha 3 rør og 4.5 liters starter.
Gjæring på 15 grader til den er ferdig,
min. 2 ukers lagring før flasking/kegging.
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Abandon Ship Rum Barrel Stout
|
Wood-Aged Beer
|
20 Gallons |
1.066 |
1.017 |
6.45 |
29.83 |
40 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 12/30/2012 9:11 PM |
Notes: Secondary w/ 2 whole vanilla beans takes place for 1-3 months in a 15 gallon french oak barrel that previously held puerto rican rum.
Finished at 1.012 gravity.
Pulled 5g from the barrel after 10 days and kegged. Chocolatey and rich. Viscous. Yummy. Will blend Salvavida stout into the barrel to fill the barrel. |
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Rogue Hazelnut Brown
|
American Brown Ale
|
4 Gallons |
1.061 |
1.015 |
6.15 |
38.01 |
24.71 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: corn syrup |
Priming Amount: 3.5 oz |
Creation
Date: 10/31/2017 12:30 AM |
Notes: Ferment for 3 weeks before bottling
Let bottles set for 1 week for carbonation
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|
Imperial Witbier
|
Belgian Golden Strong Ale
|
12 Gallons |
1.078 |
1.018 |
7.77 |
49.41 |
7.82 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 5/6/2017 7:49 PM |
| Notes: X5 gallons with Wyeast Forbidden Fruit |
|
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Mango Gose
|
Gose
|
6 Gallons |
1.051 |
1.009 |
5.5 |
11.31 |
3.91 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 58 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 2:04 PM |
| Notes: |
|
|
Dunkelweizen
|
Dunkelweizen
|
5 Gallons |
1.07 |
1.018 |
6.91 |
19.19 |
16.81 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 6 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: 2/10/2012 9:23 PM |
Notes: .5 tsp Calcium Chloride, .5 tsp Epsom Salt, 1 tsp Baking Soda
OG: 1.054, efficiency of only 58% |
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Allagash Curieux 5 Gal
|
Trappist Single
|
5.75 Gallons |
1.084 |
1.02 |
8.38 |
27.3 |
4.18 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/12/2017 6:54 PM |
Notes: Original recipe designed to brew Allagash Curieux clone, following steps outlined in HomeBrewTalk.com forum (thread 250654 by 1Mainebrew).
Official recipe subsequently published in BYO December 2020, p 55.
Hops: Saaz AA 2.4%.
Be sure to check specific AA of hops used and adjust hopping rate appropriately to achieve IBU 30 +/-.
Primary 30 days @ 68 F. Sealed container, leave on yeast cake.
OAK
3 oz Med or Med+ oak cubes. Soak in Jim Beam bourbon for 30 days. Decant the bourbon at 15 days and add fresh.
CURIEUX
At 30 days, rack to secondary.
Measure FG.
Add bourbon-soaked cubes (but not the bourbon).
Secondary for 3-12 months @ cool temp, depending on taste.
Add 0.25 to 1 cup of JB bourbon during secondary, depending on taste.
SafAle T-58 Ale Dry Yeast
Wyeast 3522 Belgian Ardennes Yeast
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