|
5 Gallon Brown
|
American Brown Ale
|
4 Gallons |
1.057 |
1.011 |
6.02 |
39.63 |
30.77 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 50 |
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: 1/29/2017 2:35 PM |
| Notes: |
|
|
Tonybaga Red-Mod 5 (Cigar City Tocabaga Red Clone)
|
American IPA
|
11 Gallons |
1.077 |
1.021 |
7.24 |
77.63 |
15.46 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: Forced Carbonation |
Priming Amount: 12 |
Creation
Date: 8/9/2013 1:50 PM |
Notes: Changed hop addition order and times...added a few pounds 2 row to adjust for efficiency, set mash temp lower to get rid of some of the sweetness.
Similiar version took 2nd place (Specialty Category) at the 2013 Best Florida Beer Championships. |
|
|
Star Gazer Hazy Double IPA – Big Brew 2021
|
Double IPA
|
5.5 Gallons |
1.064 |
1.012 |
6.91 |
32.38 |
4.33 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 73 |
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: 3/8/2021 2:23 PM |
Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.
Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”
Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)
Final Gravity: 1.012 (3.1°P)
ABV: 7%
IBU: 35
Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.
Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.
Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.
Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.
Prime and bottle condition, or serve from keg if naturally conditioned during aging.
PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above. |
|
|
Sans Blackberry Bitter
|
Experimental Beer
|
23 Litres |
1.047 |
1.009 |
4.91 |
33.52 |
8.69 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 32.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: DME |
Priming Amount: 154g |
Creation
Date: 7/18/2017 6:34 PM |
Notes: A fruity pale ale type beer with an aroma and taste of blackberries and blackcurrants, without the addition of any fruit.
Yeast used 'Crossmyloof Real Ale'
Ferment temp 18 -25C
Flocculation 79%
Attenuation 70-79%
Pack size 10g |
|
|
Ozarks Best Brown
|
Northern English Brown
|
12 Gallons |
1.059 |
1.014 |
5.98 |
30.98 |
15.04 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 80 |
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: 12/21/2015 4:08 PM |
Notes: had to use gelatin on this one, had a bunch of sediment that made the beer to thick and rich, now its perfect and is actually lighter than the picture now
after carbonation, gelatin and aging this is the best brown ale Ive made, this is a winner |
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|
Olicana Pale
|
American IPA
|
23 Litres |
1.051 |
1.009 |
5.47 |
62.43 |
7 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 70 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 2:05 PM |
| Notes: First try of this brew and turned out pretty well. The Olicana hops give it a nice citrus flavour but it was quite subtle so for 2nd batch I have upped the amount of dry hops to 70g. |
|
|
Maris - Chinook SMaSH
|
English IPA
|
6 Gallons |
1.067 |
1.016 |
6.82 |
50.96 |
6.93 °L
|
3.1K |
1 |
|
|
Author:
|
|
BobTheBrewer
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2014 10:42 PM |
| Notes: |
|
|
Orange Chocolate Porter
|
Tropical Stout
|
16 Litres |
1.076 |
1.02 |
7.43 |
9.78 |
35.69 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2016 2:54 PM |
| Notes: |
|
|
Hefeweizen - Malty - Weinstephaner
|
Weissbier
|
5.5 Gallons |
1.05 |
1.013 |
4.92 |
14.43 |
5.48 °L
|
3.1K |
7 |
|
|
|
| Boil
Size: 6.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 2/18/2016 3:59 PM |
| Notes: |
|
|
Liquid Mistletoe
|
Cyser (Apple Melomel)
|
5.5 Gallons |
1.138 |
1.035 |
13.63 |
0 |
6.59 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 7 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: 1/25/2012 8:13 AM |
Notes: So here is what I did:
Boil Cider, Honey, Cinnamon Sticks, and cloves for 60 minutes. At 15 minutes before end of boil add orange peel.
Be sure to rehydrate yeast (Lalvin ICV D47 is a freeze dried wine yeast). Also, aerate your wort VERY well before pitching the yeast and 2-3 times per day before the first sugar break. I use a wort aeration system (pure O2 injection using an oxygen stone), so I aerated for about 1 minute pre-pitch, then about 30-45 seconds a day.
|
|
|
Am Am Ale
|
American Amber Ale
|
17.5 Litres |
1.057 |
1.014 |
5.75 |
37.86 |
10.01 °L
|
3.1K |
3 |
|
|
Author:
|
|
dandilov
|
|
| Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2017 10:42 AM |
| Notes: 1-st place in cat. 19A (BJCP 2015) in 5-th Homebrew Competition - Sofia, Bulgaria 2017. |
|
|
Sour Patch Lime IPA
|
American IPA
|
5 Gallons |
1.069 |
1.018 |
6.72 |
68.58 |
4.67 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/1/2015 10:22 PM |
Notes: Primary Fermentation 10 Days (Wyeast 1214)
Secondary Fermentation 6 Months (Wyeast 5335)
Rack then 10 days with lime juice & zest and dry hop.
10 Days conditioning in bottle
|
|
|
Oppigards Indian Tribute Clone
|
American IPA
|
19 Litres |
1.067 |
1.017 |
6.58 |
69.19 |
7.72 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2015 7:55 AM |
| Notes: |
|
|
*Yacobson Baltic Brett Porter
|
New England Cider
|
5.5 Gallons |
1.075 |
1.015 |
7.82 |
19.32 |
36.67 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2016 2:09 AM |
Notes: rolled oats should be naked oats..http://www.midwestsupplies.com/maillard-malts-simpsons-golden-naked-oats.html
http://www.milkthefunk.com/wiki/Brettanomyces#Pitching_Rate_Calculators
Use blowoff tube then tinfoil (reduces pressure)
Add wood, he says you need 1-2 weeks crash to get yeast to settle, review sour book for bottle conditioning p188
69 ferment raise to 72
Oxygen as normal
2-3 weeks for ferment, 2-3 weeks to rest and undergo secondary fermentation run and ensure Gravity is done |
|
|
El Dorado IPA
|
American Pale Ale
|
22 Litres |
1.051 |
1.009 |
5.48 |
53.28 |
4.96 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Keg |
Priming Amount: 20L |
Creation
Date: 6/15/2015 3:15 PM |
Notes: Wed 17th June 2015 - Strike Water = 70.5oC. Mash Temp = 65.6oC. Added 3 mL 80% Lactic Acid added (predicted was 4.25 mL). Mash pH = 5.4 (measured a cooled sample after 15 mins).
Stirred mash after 20 mins. 64oC. Added 1.25 mL to sparge water. pH = 5.2. Added 2L extra sparge water so ended up with a 27L preboil volume. Preboil SG = 1.042, pH = 5.5.
OG = 1.050. pH = 5.6. 19L. pH of starter = 3.8 and a lactic twang to it. Had done a lacto starter the day before but did wash with PBW / Starsan... and boil the starter wort for 15 mins! Might be a sour IPA...
Mon 22nd June 2015 (Day 5) - 1.012 / 5% ABV. Yeast has dropped. Clear beer like last time with WLP090. Clean malty smell. Hop bitterness in the taste.
Wed 24th June (Day 7) - Dry Hop 1 (3.4 g/L) added in primary.
Sat 27th June (Day 10) - Dry Hop 2 (3.4 g/L) added to hop filter in oxygen purged keg and beer racked into keg. Keg placed in keezer at 0oC. FG = 1.011. 5.25% ABV. Lots of hop character but maybe a bit grassy / citric... May not even need the second DH. Nice firm bitterness, hint of diacetyl(?).
Sun 28th June (Day 11) - Keg has chilled overnight. Added 1 teaspoon gelatine in about 80 mL water, then warmed in the microwave till gelatine was dissolved. Added gelatine solution and then added CO2 line at 1.2 bar. |
|
|
Walking On Water
|
American IPA
|
8.5 Gallons |
1.081 |
1.027 |
7.05 |
69.88 |
5.32 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 83 |
Mash Thickness: N/A |
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: 3/19/2018 6:53 PM |
| Notes: |
|
|
Raspberry Milkshake IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.074 |
1.027 |
6.19 |
28.5 |
6.28 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 2/2/2021 11:05 AM |
Notes: 3g Epsom Salt (MgS04) , 0.6g Gypsum(CaS04) , 0.6g Calcium Chloride (CaCl2)
3 cut and scraped Vanilla Beans soaked in 5oz of Bourbon added at Kegging
Froze 6lbs of Raspberries, brought to room temp and squished in bag then added back to freezer until needed. Get back to room temp and add to completed fermenter for 7 days
Dry hopped right before completion of fermentation for 4 days
0.5oz of El Dorado and Amarillo Keg Hopped
|
|
|
Toast And Marmalade
|
Specialty Beer
|
21 Litres |
1.065 |
1.017 |
6.3 |
61.35 |
8.97 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2015 10:27 AM |
Notes: So the idea is that the Vienna malt will give the beer an orange colour; the Victory malt will add a toast flavour; the Cascade will give a citrusy aroma; and of course steeping the orange peel will hopefully add the orange flavour.
With luck this will add up to a toast and marmalade theme :-) |
|
|
Summer Wheat
|
American Wheat Beer
|
1 Gallons |
1.052 |
1.009 |
5.64 |
30.22 |
5.13 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 1.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 2/10/2017 12:16 AM |
| Notes: |
|
|
Eldridge Pope - Royal Oak
|
Strong Bitter
|
25 Litres |
1.045 |
1.01 |
4.57 |
40.74 |
9.73 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 8/17/2019 10:02 AM |
| Notes: |
|
|
|
|