|
Belhaven Scottish Ale
|
Scottish Export
|
5.75 Gallons |
1.053 |
1.015 |
5.08 |
22.57 |
16.65 °L
|
9.5K |
7 |
|
|
|
| Boil
Size: 6.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.45 |
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: 7/6/2017 4:08 PM |
| Notes: |
|
|
Cram Ale
|
Cream Ale
|
6 Gallons |
1.055 |
1.009 |
5.99 |
22.15 |
3.12 °L
|
9.5K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2016 1:20 PM |
| Notes: http://www.alternativecommutepueblo.com/2009/09/2015-cream-ale.html |
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|
Speidel # Kölsch
|
Kölsch
|
25 Litres |
1.05 |
1.013 |
4.97 |
25.43 |
3.29 °L
|
9.5K |
5 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
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: 4/2/2013 9:26 PM |
Notes: Starter:
Gjæring:
helst så lav som mulig, trives best på 15-17 og så varmere etter hovedgjæring.
Lagres kaldt i 30 dager.
Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t. |
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Anchor Steam Clone
|
California Common Beer
|
5 Gallons |
1.054 |
1.017 |
4.9 |
32.77 |
10.79 °L
|
9.4K |
5 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2014 9:26 PM |
| Notes: |
|
|
Apricot Wheat
|
American Wheat Beer
|
45.4 Litres |
1.05 |
1.008 |
5.46 |
16.42 |
3.23 °L
|
9.4K |
1 |
|
|
|
| Boil
Size: 56.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 6/21/2016 11:50 PM |
| Notes: |
|
|
Belgian Blonde 20 Litros ACT 7/4/17
|
Belgian Blond Ale
|
20 Litres |
1.06 |
1.015 |
5.92 |
22.67 |
5.56 °L
|
9.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 5/1/2015 5:22 PM |
Notes: Leva reutilizada de la dry stout
516.000.000 x mL
|
|
|
Golden Session
|
British Golden Ale
|
5.5 Gallons |
1.042 |
1.012 |
3.82 |
28.75 |
3.86 °L
|
9.4K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.69 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 3/27/2014 1:47 PM |
| Notes: |
|
|
Simple Pilsner
|
Czech Pale Lager
|
1 Gallons |
1.049 |
1.008 |
5.46 |
44.26 |
3.31 °L
|
9.4K |
2 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 4/9/2019 5:23 PM |
Notes: Use the 50/50 ratio of tap and distilled water throughout the entire recipe; we have to pretend we're in Plzeň with it's beautiful water!
Mash grains (in bag) in 1.5 gal of water at 150°F for 90 minutes or until conversion is complete
Boil wort for 60 minutes
Add hops at 40 minutes
Cool wort and pitch yeast at 60°F - 70°F
Ferment at 60°F - 70°F for 1-2 weeks then clarify 2-3days before you plan to bottle. To clarify (Due to space and equipment limitations in my apartment I cannot cold lager a whole fermentor so I will use gelatin.)
To clarify the beer, mix 1g of gelatin in 2oz of warm water and let it re-hydrate a little bit. Then heat it to 150°F either in a microwave (use 5-10 second bursts) or stove top. Do not boil it. Mix it in the primary fermentor and let it sit for 2-3 days.
Once it is clearer, rack and bottle condition for another 1-2 weeks Either use fermentor's drops or priming sugar (about .7oz per gallon) I will be cold lagering it in the bottles in my fridge (which gets close to 32°F)
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|
|
Gouden Carolus Classic
|
Belgian Dark Strong Ale
|
20 Litres |
1.074 |
1.014 |
8.41 |
19.78 |
22.71 °L
|
9.4K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
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: 11/30/2017 8:10 PM |
Notes: Instead of French Saison Use cultivated Hopsinjoor yeast
Instead of of D-180 Candi Syrup use D-240 |
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|
Russian River Blind Pig Clone
|
Imperial IPA
|
6 Gallons |
1.064 |
1.013 |
6.68 |
67.99 |
5.89 °L
|
9.4K |
2 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2014 1:32 AM |
Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 14-19 add dry hop to secondary
- Day 20 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 22 Rack to bright keg or bottle |
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|
Summer Shandy
|
Weissbier
|
5.15 Gallons |
1.052 |
1.012 |
5.16 |
10.76 |
3.39 °L
|
9.4K |
10 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 7/26/2016 3:01 PM |
| Notes: |
|
|
Vanilla Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.09 |
1.017 |
9.51 |
26.97 |
38.11 °L
|
9.4K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 9/30/2014 3:18 AM |
| Notes: |
|
|
Skittlebrau
|
Specialty Beer
|
5.5 Gallons |
1.053 |
1.015 |
4.99 |
13.06 |
8.07 °L
|
9.4K |
0 |
|
|
Author:
|
|
Old Goat Brewing
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 1/13/2013 2:07 PM |
| Notes: |
|
|
Raspberry Sour
|
Berliner Weisse
|
5.5 Gallons |
1.058 |
1.011 |
6.13 |
13.6 |
5.38 °L
|
9.4K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 4/5/2016 1:29 PM |
| Notes: Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant. |
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Genus Session Ipa
|
American Pale Ale
|
5.3 Gallons |
1.043 |
1.01 |
4.24 |
35.39 |
8.88 °L
|
9.4K |
2 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2019 1:04 AM |
| Notes: |
|
|
Milkshake IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.02 |
6.07 |
55.57 |
4.69 °L
|
9.4K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 78 |
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: 5/17/2017 5:10 PM |
| Notes: |
|
|
Porterline Syndrome ( Leffe Brune )
|
Baltic Porter
|
10 Litres |
1.069 |
1.02 |
6.41 |
19.62 |
19.31 °L
|
9.4K |
0 |
|
|
Author:
|
|
Argusbryggd
|
|
| Boil
Size: 12.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.6 |
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: 7/7/2015 7:00 PM |
Notes: Since "Leffe Brune" is one of my favorite beer.
I have tried to clone it for a while.
I have now created a recipe that is incredibly similar.
I can not distinguish between the beer in a test.
Smoked malt gives the taste of pine tar, and that use of
Safbrew T-58 provides a high FG, allowing that the sweetness remains.
All malts are from Weyermann. |
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Oatmeal Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.018 |
5.19 |
54.92 |
3.9 °L
|
9.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2015 6:24 PM |
| Notes: |
|
|
#SerNEpper
|
Specialty IPA: New England IPA
|
37 Litres |
1.062 |
1.014 |
6.3 |
46.65 |
5.68 °L
|
9.4K |
1 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2017 2:22 PM |
Notes: élesztő:
Wyeast - London Ale III
WLP Burlington Ale
Yeast Bay Vermont Ale = FM55 Green Hill(beerodalom)
Első hidegkomló adag elsődleges erjedés felénél! |
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Hop-Fu! IPA
|
Imperial IPA
|
14 Gallons |
1.067 |
1.015 |
6.83 |
58.47 |
4.98 °L
|
9.4K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.125 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 8/30/2014 3:55 PM |
Notes: Gold Medal IPA in 2014 NHC (See Zymurgy Sept/Oct 2014 page 68)
I entered all the ingredients and then back-calculated the brewhouse efficiency to match the reported OG. By doing this, I arrived at 77%
Information I guessed or did not include because it wasn't published:
* Mash thickness
* Pitch rate
* Hopback specifics (utilization and temperature)
* Water profile |
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