|
Bud Not So Light
|
Light American Lager
|
20 Litres |
1.061 |
1.01 |
6.64 |
9.15 |
4.21 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 61 |
Boil Gravity: 1.049 |
Efficiency: 82 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2015 6:32 PM |
| Notes: |
|
|
Highland Gunners 70- Scottish Ale II - GF
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Scottish Heavy 70/-
|
5.5 Gallons |
1.04 |
1.01 |
3.85 |
17.21 |
11 °L
|
2.6K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: CO2 @ 12psi |
Creation
Date: 2/5/2015 10:43 PM |
| Notes: This is a 70/- Scottish Ale derived from Jamil's Scottish Ale recipe, modified for Grainfather. |
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Brooklyn Lager
|
Vienna Lager
|
5.5 Gallons |
1.054 |
1.012 |
5.5 |
33 |
8.19 °L
|
2.6K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/12/2022 4:55 PM |
| Notes: Mash the grains at 118°F (47°C) for 20 minutes. Ramp up to 135°F (57°C) and hold for 5 minutes. To reach the saccharification temperature of 156°F (69°C), there are two methods, depending on your equipment. If your heat source can raise the temperature of the mash rapidly (in 5 to 10 minutes), then do so. If not, add 200°F (93°C) water to the mash, stirring vigorously to avoid hot spots, until you reach the target temperature. (American 2-row pale malt is diastatically powerful, and if the mash isn’t heated quickly enough, the resulting wort will be too fermentable.) Hold for 35 minutes at 156°F (69°C), then ramp up to mash out at 170°F (77°C). Vorlauf and then sparge at 170°F (77°C) until you’ve collected enough wort (gravity should be 13°P/1.053 SG). Boil for 75 minutes, adding the hops as instructed. (Brooklyn Brewery’s boil is 15 minutes longer, but boiling longer over a direct flame would result in too much color development). If necessary, adjust the volume to 5 gallons (19 L). Cool to 55°F (13°C) and pitch the yeast. Once activity has clearly started (approximately 24 hours for lagers), ferment at 52°F (11°C). As activity subsides toward the end of fermentation, allow a free rise to 60°F (16°C) over 48 hours. Once the fermentation is finished, bring the temperature to 36°F (2.2°C) for lagering. After 1 week at 36°F (2.2°C), add the dry hops and hold for 10 days. |
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Pils
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Bohemian Pilsener
|
25 Litres |
1.048 |
1.007 |
5.33 |
39.22 |
3.47 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: 6g/l |
Creation
Date: 12/8/2014 12:49 PM |
Notes:
3 pakker gjær
Gjæring 10 grader. Diacetylrest.
Lagring ned mot 0 grader i 2 mnd |
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Oatmeal Raisin Cookie Celebration Ale
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American Brown Ale
|
31 Gallons |
1.072 |
1.014 |
7.61 |
1.46 |
16.12 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 33.34 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
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: 8/31/2021 2:54 AM |
Notes: Special Instructions / Notes:
Team to discuss adding cinnamon, vanilla and other spice extracts for secondary.
Basic cinnamon extract recipe -
2 sticks cinnamon, roughly cracked
4 oz Vodka
Soak cinnamon in vodka, shake routinely for ~ a week, strain and add to taste
Chris Moon brought a sample of his Yorkshire version with a full 4 oz of cinnamon extract on the 2012 LA Brewery Bus Trip and it was amazing. A little sweet, but dead on in taste like an Oatmeal Raisin Cookie!
The raisins in the boil may have been the source of a haze that stuck around for the life of the beer, but overall the beer was a real winner and needs just a little extra tweaking to be truly awesome. |
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Biere De Mars
|
Bière de Garde
|
5.5 Gallons |
1.061 |
1.015 |
6.02 |
27.92 |
12.85 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 2/12/2018 8:27 PM |
Notes: Strisselspalt would be a good hop substitute.
"Dry hop" with 2-3oz of wheat malt to inoculate wort with Lacto for proper taste profile.
Use clean finishing Yeast
Bring fermentation up to 66-67 degrees for about 3 weeks.
Bottle around 2 volumes CO2 to make sure there are no bottle bombs. Once carbonated, drink quickly. |
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Upper Hudson Valley Gueuze
|
Gueuze
|
5.5 Gallons |
1.044 |
1.01 |
4.47 |
5.88 |
3.04 °L
|
2.6K |
0 |
|
|
Author:
|
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Professor Zymie
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.032 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 4/1/2017 1:41 PM |
Notes: This is an easy recipe to make a solid wort for a Gueuze/Lambic wort. The fun is to brew this every year. The Belgian sour mix from White Labs will do a good job getting the flavors For the style picked. Each home brewers home will create its own "house character". Once you add this to your brewing schedule you will look forward to brewing this beer every year.
A fifteenth minute boil is all you need to sanitize the wort and get some IBU's into the wort. It is the aging the beer that will challenge you!
Maltodextrin will be food for the bugs after the fermentable sugars are gone.
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Tart IPA
|
American IPA
|
13 Gallons |
1.064 |
1.008 |
7.31 |
61.16 |
5.08 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2016 1:23 PM |
| Notes: 9.5 gallons of this water combined with specified grist is targeting a 5.25 mash |
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Other Half Broccoli DDH Imperial IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.06 |
1.014 |
6.02 |
35.21 |
5.44 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 72 |
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: 11/10/2024 3:25 AM |
Notes:
Brewhouse efficiency: 72%
OG: 1.076 (18.3°P)
FG: 1.016 (4.1°P)
IBUs: 31-ish
ABV: 7.9%
DIRECTIONS
Mash at 152°F (67°C) for 60 minutes.
Sparge and top up as needed to get about 7 gallons (26 liters) of wort, depending on your evaporation rate.
Boil for 60 minutes, adding the hops, dextrose, and nutrient according to the schedule.
After the boil, do a whirlpool step: Stir or recirculate for 5 minutes to create a vortex, adding cold water if needed to adjust the temperature to about 185°F (85°C). Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.
Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) until terminal gravity, then add the dry hops for 2 days.
Drop the hops (or rack); once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.4 volumes of CO2.
BREWER’S NOTES
Mash: We add the equivalent of about 1.8 g of calcium chloride per gallon of mash water. We aim for a mash pH of 5.1–5.2.
Hops: You can replace the Columbus with 4 IBUs of any bittering hop. |
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Ska Mexican Logger Clone
|
International Pale Lager
|
5.5 Gallons |
1.047 |
1.01 |
4.87 |
16.85 |
4.31 °L
|
2.6K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2019 1:36 AM |
Notes: Ferment at 68F day one to kick off fermentation and drive off sulfur.
Crash down to 50F for remainder of fermentation
68F diacetyl rest for two days
Lager at 40 for 2-3 weeks |
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Roggenbier #1
|
Roggenbier
|
10 Litres |
1.044 |
1.006 |
5.04 |
12.93 |
3.5 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2016 9:49 PM |
Notes: Condition 2+2
Rice hulls washed first.
http://www.castlemalting.com/CastleMaltingBeerRecipes.asp?Command=RecipeView&RecipeID=154
https://byo.com/hops/item/1329-roggenbier-style-of-the-month
https://byo.com/hops/item/1329-roggenbier-style-of-the-month
http://www.germanbeerinstitute.com/Roggenbier.html
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KoKo Brown Clone
|
Clone Beer
|
6 Gallons |
1.066 |
1.017 |
6.51 |
56.94 |
28.29 °L
|
2.6K |
9 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 64 |
Mash Thickness: 1.5 |
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: 4/1/2015 9:55 AM |
| Notes: Making 1 gallon side batch that has ground Cinnamon in the secondary. Just see how it tastes. Most of it will be a Clone |
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Ankle Biter Belgian Rye IPA
|
Belgian Specialty Ale
|
20 Litres |
1.085 |
1.02 |
8.44 |
48.85 |
10.38 °L
|
2.6K |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 85 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2013 9:12 PM |
| Notes: |
|
|
Cappys' Wheat
|
Weizen/Weissbier
|
11 Gallons |
1.048 |
1.012 |
4.77 |
14.82 |
3.31 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 13 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: 1/5/2013 10:10 PM |
Notes: Pulled 4 gallon for decotion. Fermented at 65*F for 10 days then kegged.
Won 3rd place in 2012 O'Zafpt Is German Homebrew Competition |
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Kranky Kolsch
|
Kölsch
|
5.5 Gallons |
1.052 |
1.013 |
5.14 |
22.48 |
3.43 °L
|
2.6K |
3 |
|
|
Author:
|
|
helibrewer
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
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: Keg |
Priming Amount: N/A |
Creation
Date: 8/29/2012 5:40 PM |
| Notes: This recipe is from Brewing Classic Styles. |
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Tombstone Dunkles Bock
|
Dunkles Bock
|
5.5 Gallons |
1.074 |
1.022 |
6.85 |
17.97 |
11.34 °L
|
2.6K |
0 |
|
|
Author:
|
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Professor Zymie
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2016 5:02 PM |
| Notes: |
|
|
Saison Ordnaire
|
Saison
|
12.5 Gallons |
1.048 |
1.008 |
5.24 |
21.81 |
2.84 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 14.83 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
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: 9/4/2021 5:49 AM |
| Notes: |
|
|
Misty Knight
|
Roggenbier
|
11.5 Gallons |
1.05 |
1.013 |
4.91 |
19.53 |
22.76 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 8:45 PM |
Notes: Angelo and Kellys First Beer @ Brewlab
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Art Car IPA Clone
|
American IPA
|
2 Gallons |
1.07 |
1.018 |
6.91 |
60.58 |
11.52 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 3.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 6/21/2019 6:06 PM |
| Notes: |
|
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Izzy's Wheat Wine
|
Wheatwine
|
5 Gallons |
1.115 |
1.02 |
12.38 |
76 |
9.11 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 11.13 Gallons |
Boil Time: 240 |
Boil Gravity: 1.053 |
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: 8/31/2021 6:34 AM |
Notes: Mashing Instructions:
Saccharification Rest @ 155 60.0 min
In reality I mashed in, drank too much and mashed out four hours later... I meant to do a second runnings beer but ended up collecting all the runnings in one pot and had to boil down for four hours to get my five gallons! Not recommended - it turns into a 22 hour brew day.
Hops:
1.5 oz Centennial (8.7%) - added during boil, boiled 90 min
1 oz Amarillo (8.6%) - added during boil, boiled 30 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min
Extra Ingredients:
Love!
Yeast:
1 pack of Fermentis S-04 Safale S-04
1 pack of Fermentis US-05 Safale US-05
Direct pitch, no starter, no re-hydration - fermented out in 4-5 days!!!
Special Instructions / Notes:
Try a Belgian Yeast or English Hops!
I ran out of Two-row malt and substitute in Pilsner malt; try domestic Two Row or Marris Otter!?! |
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