|
Blonde Bomb
|
Blonde Ale
|
20 Litres |
1.044 |
1.01 |
4.55 |
55.27 |
2.67 °L
|
3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 100 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2013 7:11 AM |
Notes: Note the malt is NZ Gladfield Lager malt, not UK.
Actual OG: 1045; final 1008 and primed with 5g maltodextrin/500ml bottle so actual ABV close to 5%. Fermentation lasted 4 days. Went over 17C a bit but no more than 20C.
Result: Not bad. A bit unbalanced (too hoppy) for such a light body but the flavour of the (superb local) malt still manages to come through. Did bottle 2 x 500ml before the dry hop and thought it tasted better than the main batch. |
|
|
Sugar Maple Winter Harvest Ale (with Butternut Squash)
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.069 |
1.016 |
7 |
48.3 |
22.9 °L
|
3K |
1 |
|
|
|
| Boil
Size: 6.79004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 10/23/2011 9:32 PM |
| Notes: This is a late season harvest ale brewed with butternut squash and maple syrup. British ale yeast leaves a nice malty finish. Just in time for thanksgiving. Roast butternut squash before adding to the mash. Rice hulls are a must. Add the maple syrup to the primary after several days of fermenting. Cheers! |
|
|
Fresh Squeezed IPA Clone
|
American IPA
|
5.5 Gallons |
1.064 |
1.018 |
6.03 |
60.77 |
11.66 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2014 6:24 PM |
Notes: 3 L starter
Dry Hop 1 oz citra in secondary |
|
|
Sundew Strawberry Puckerade Kettle Sour
|
No Profile Selected |
5.5 Gallons |
1.05 |
1.015 |
4.54 |
0 |
4.71 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.042 |
Efficiency: 55 |
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: 5/14/2021 4:22 PM |
Notes: To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour
Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier.
The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser.
Recipe:
STATS:
Original Gravity:1.048
Final Gravity:1.015
Starting pH:5.6
Final pH: 3.18
ABV: 4.3
IBU:4.1
SRM:2.8
MALT (five gallon batch):
7 lbs 2-row
6 lbs White wheat
HOPS:
0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production
FLAVORING ADDITIONS:
8 oz Vintners Harvest Strawberry Puree
2 lemon peels steeped in 0.5 liter of 212℉ of hot water
MASH:
Protein Rest: 122℉, 35 minutes
Saccharification: 148℉, 45 minutes
Mash Out: 168℉, 10 minutes
Boil for 20 minutes
SEQUENTIAL FERMENTATION:
Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging.
YEAST:
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.
LACTIC ACID BACTERIA:
OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range. |
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|
Ice Breaker (Greene King Clone)
|
American Pale Ale
|
25 Litres |
1.043 |
1.008 |
4.61 |
38.06 |
5.98 °L
|
3K |
4 |
|
|
|
| Boil
Size: 29.83 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 163.2 g |
Creation
Date: 8/4/2021 10:50 PM |
| Notes: |
|
|
Hefeweizen - Malty - Weinstephaner
|
Weissbier
|
5.5 Gallons |
1.05 |
1.013 |
4.92 |
14.43 |
5.48 °L
|
3K |
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: |
|
|
Strong Scottish Oak Aged
|
Strong Scotch Ale
|
11.5 Gallons |
1.092 |
1.028 |
8.48 |
33.24 |
26.68 °L
|
3K |
2 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 77 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2013 4:19 AM |
Notes: Pitch at 63 deg and hold at 64-66 deg. Let ramp up to 66 but do not let it go above 68.
Secondary in oak barrel for 7 days.
Condition for 3 - 6 months. |
|
|
Dark English Barley Wine
|
English Barleywine
|
6 Gallons |
1.117 |
1.039 |
10.21 |
42.85 |
32.78 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.094 |
Efficiency: 60 |
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: 1/23/2015 12:56 AM |
| Notes: Boil hard for 90 min |
|
|
"Better Than Voodoo" Brown
|
American Brown Ale
|
5.65 Gallons |
1.06 |
1.019 |
5.41 |
29.04 |
17.4 °L
|
3K |
0 |
|
|
|
| Boil
Size: 4.8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 74 |
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: 5/19/2013 2:27 PM |
Notes: Used maple and smoked bacon candi syrup from Cascade Beer Candi. Added to Secondary.
http://cascadebeercandi.com/
Subtle, but present maple flavor with a touch of smoke. |
|
|
Locomotion American Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.02 |
5.2 |
43.25 |
6.13 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 8/16/2017 8:46 AM |
| Notes: I entered this into a competition at the Big Muddy Monster Brewfest held in Murphysboro, IL. I placed third in the American Pale Ale category. My name is Anthony Holt. I provided a link below to prove the award. I am still waiting for my ribbon and score sheet in the mail. As soon as I receive them I will post pictures. |
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|
4Gs Blood Orange Wheat
|
American Wheat Beer
|
6 Gallons |
1.047 |
1.007 |
5.2 |
23.96 |
3.75 °L
|
3K |
8 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2016 12:22 PM |
| Notes: Added 1# of Blood Orange Cascade Beer Candi Syrup on day 4 of primary fermentation. |
|
|
A Dark Pap Fountain
|
Dunkelweizen
|
5.4 Litres |
1.058 |
1.014 |
5.76 |
16.18 |
12.13 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Krausening |
Priming Amount: N/A |
Creation
Date: 4/18/2013 7:59 PM |
Notes: A part of the first wort is caramelised. SRM should be a bit higher.
Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days. |
|
|
Sour Wheat
|
Berliner Weisse
|
20 Litres |
1.036 |
1.002 |
4.51 |
4.4 |
2.35 °L
|
3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 11/28/2014 9:01 AM |
Notes: 20141230 - 1.002
200g sugar |
|
|
WWWit
|
Witbier
|
5 Gallons |
1.053 |
1.014 |
5.1 |
18.65 |
3.59 °L
|
3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2014 12:28 AM |
| Notes: I have 1 pound of Wheat DME and a 1/2 pack of WB-06 and I want to male a beer with it. |
|
|
Susie's Black Saison
|
Saison
|
5 Gallons |
1.094 |
1.018 |
10 |
34.91 |
47.71 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 10/8/2015 3:19 PM |
| Notes: |
|
|
Tropic Thunder IPA
|
American IPA
|
5 Gallons |
1.057 |
1.014 |
5.62 |
71.96 |
7.86 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 2/14/2015 12:06 AM |
| Notes: |
|
|
26D. Belgian Dark Strong Ale(2024.10.03)
|
Belgian Dark Strong Ale
|
20 Litres |
1.103 |
1.012 |
11.96 |
31.65 |
23.05 °L
|
3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 68 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2017 3:03 AM |
Notes:
|
|
|
Citra Rye Pale Ale
|
No Profile Selected |
5 Gallons |
1.046 |
1.011 |
4.48 |
75.47 |
9.12 °L
|
3K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 11/4/2011 4:16 PM |
Notes: 15 min citra hop addition is first wort hopping.
Initial plan is to use saved yeast from Apple IPA (1275), if the starter does not work then Safale 05 is a backup.
Cranberries will be a week 1 decision. |
|
|
The Kraken Black IPA
|
Specialty IPA: Black IPA
|
23 Litres |
1.073 |
1.017 |
7.38 |
22.33 |
25.66 °L
|
3K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 3.2 |
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: 10/13/2016 12:34 PM |
| Notes: |
|
|
Stella Artois Clone
|
Bohemian Pilsener
|
25 Litres |
1.057 |
1.009 |
6.36 |
21.98 |
3.73 °L
|
3K |
0 |
|
|
|
| Boil
Size: 31.38 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2020 6:05 PM |
Notes:
|
|
|
|
|