American Pale Ale 2
|
American Pale Ale
|
5.75 Gallons |
1.06 |
1.012 |
6.25 |
41.27 |
6.46 °L
|
1.8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: N/A |
Efficiency: 87 |
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: 7/25/2012 10:21 PM |
Notes: Supposed to be a modification of the last APA I made. I dunno if cutting out the crystal was a good idea but we shall see. I also added biscuit to see if I can't get a more bready flavor. I also toned down the 0 addition and switched the type of hop Going to mash at 151 to give it a little more mouth feel since lack of crystal grain. Hit 151 perfectly. Heat loss on strike was 15F. Temp dropped 3F over hour mash. Boiled for 70min because I forgot to put the wort chiller in at 10min. Decided to add in a little more hops because of the boil. Meant to be .5 cascade but turned out to be .7. |
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Pale Stout
|
American Stout
|
5.5 Gallons |
1.067 |
1.018 |
6.4 |
31.06 |
7.04 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 69 |
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: 8/2/2017 12:49 AM |
Notes: original recipe (mustve pulled from HBF)
14lb Marris Otter
1 lb flaked oats
1 lb flaked barley
0.5 lb crystal 40L
Single Infusion Mash - 154 degrees for 60 minutes
Your then given the option for a "Mocha" flavoring addition , or just a full hops version. Full hops recipe uses 1 oz of Magnum (14%) for 60 minutes and 1 oz Crystal (3.5%) for ten minutes. If ur going with the Mocha, use only a half oz of Magnum and leave out the Crystal and then add 3 oz cacao extract (2 oz cacao nibs soacked in 6 oz vodka for 4 days, freezed and had the fat cap removed) and 1 pint of cold brewed coffee extract (1 cup ground coffee soaked overnight in 3 cups water).
Yeast he recommends Wyeast 1318 London Ale III
UPDATE 05102018 :
GreatFermentations just came out with a kit thats about the same malt bill. updating this recipe to match theirs. they suggest adding whole coffee beans to get flavor with minimal color. (ive also heard others on instagram say that). also cocoa nibs after being soaked in vodka.
http://www.greatfermentations.com/downloads/instructions/beerkits/BRTryingtoDecideBlondeStoutAG.pdf
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Bad Emstaler Kellerbier
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Kellerbier: Amber Kellerbier
|
20 Litres |
1.055 |
1.015 |
5.39 |
28.4 |
8.54 °L
|
1.8K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 12 ° C |
Priming Method: Speise |
Priming Amount: 2L |
Creation
Date: 5/11/2017 5:27 PM |
Notes: |
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Malt Miller Erdinger Clone
|
Weissbier
|
19 Litres |
1.054 |
1.013 |
5.28 |
10.04 |
4.88 °L
|
1.8K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/23/2016 5:14 PM |
Notes: .
Split batch and dry hop 3 x 5 litre demijohns with 14g Centiennial, 14g Simcoe or 14g Mosaic. |
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Upside Down Pineapple Ale
|
Fruit Beer
|
5 Gallons |
1.064 |
1.016 |
6.32 |
12.67 |
7.63 °L
|
1.8K |
1 |
|
Author:
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octopussy
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 85 |
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: 1/30/2016 4:53 PM |
Notes: roast the pineapple until caramalized
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Green Flash West Coast IIPA
|
Imperial IPA
|
6 Gallons |
1.076 |
1.017 |
7.75 |
116.91 |
8.21 °L
|
1.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2015 2:39 PM |
Notes: Make a 2 liter starter of 1.035 wort and stir it for 16 hours. Start Fermentation at 68F and let it rise on its own to 71-72F for the duration of fermentation. Dry hop at 64F for 7 days and agitate the carboy every other day to keep the hops suspended. |
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Amber Gruit
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.049 |
1.01 |
5.14 |
0 |
12.61 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2015 11:26 PM |
Notes: Amber gruit with a selection of freshly-foraged ingredients plus some other odds-and-ends.
Mash Schedule:
-Strike-In @ 137 F (4.4 gal @ 147 F) for 30 min
-Sacch Rest @ 151 F (recirculate w/ boiling) for 60 min
-Sparge @ 168 F to collect 3.5 gal wort
-Recirculate to collect 3 gal for 6.5 gal total
Notes:
-Potentially "dry-hopping" with an as-yet-undetermined amount of honeysuckle by adding it to primary.
6/27/15: Just brewed this one. Perfectly nailed all temps and times as well as post-boil gravity. Our first to feature zero hops and a ton of weird herbs that were foraged by Debbie, one of Pat's Barismo regulars.
7/4/15: Happy Independence Day; to celebrate, we've pulled a sample of this wonderfully weird beer. Fermented down to 1.010 (narrowly missing the 1.008 we wanted, but we'll take it as it's still fairly well-attenuated and we have the "dry-hopping" [aka a tea of honeysuckle and some more elderflower] ready). The nose is biscuity, slightly estery and spicy. The additions of the different herbs are fairly muted, but the beer drinks very well-balanced and surprisingly bitter for having no hops. The mustard and mugwort lend a funky, earthy flavor while the late additions of pineapple flower, though more muted than they seemed initially when the beer went into the fermenter, make the flavor slightly brighter and more floral. Some residual sweetness is notable, but the yeast strain is dry and chalky, with some nutty and woodsy notes in the finish as well. Once this conditions and carbonates, it's going to be nuts. You heard it here first.
7/10/15: Seems that our gruit has a lacto ferm going on. Must have stemmed from careless handling of honeysuckle during "dry hop" addition. We added some more elderflower into the honeysuckle boil but must not have been hot enough to sterilize before we 86'd it back out. Luckily it's absolutely amazing with a slight tartness, and the honeysuckle really comes thru in the finish. |
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Бельгийское коричневое
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Northern English Brown
|
21 Litres |
17.384 |
6.817 |
5.83 |
19.46 |
20.22 °L
|
1.8K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 13 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2015 11:06 AM |
Notes: |
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Kiwi Kolsch
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Kölsch
|
5 Gallons |
1.046 |
1.011 |
4.6 |
20.05 |
3.59 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
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: 4/30/2015 5:27 PM |
Notes: |
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Lawson's Double Sip Of Sunshine
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Clone Beer
|
5 Gallons |
1.082 |
1.014 |
8.8 |
99.62 |
7.26 °L
|
1.8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
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: 10/2/2016 10:05 PM |
Notes: |
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Hops & Hounds Barley Wine
|
English Barleywine
|
10.5 Gallons |
1.105 |
1.029 |
11.1 |
50.66 |
30.66 °L
|
1.8K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.092 |
Efficiency: 50 |
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: 2/24/2015 9:43 PM |
Notes: Boil hard for 90 min |
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Bishop Garity's Irish Red
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Irish Red Ale
|
5.5 Gallons |
1.055 |
1.016 |
5.15 |
24.72 |
15.96 °L
|
1.8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 6/8/2012 10:54 PM |
Notes: Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: Bottle Condition 7 days
Tasting Notes: Initial sweetness on the palate clears as bottle aging completes
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BB053 Raspy Catharina
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Catharina Sour
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19 Litres |
1.051 |
1.009 |
5.47 |
7.42 |
3.79 °L
|
1.8K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/1/2020 12:57 PM |
Notes: Kettle sour:
In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur
Terug in de kookketel met ph 3.65
Bij koken is de ph 3.54
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Catharina Guajava
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.008
IBU = 9 SRM = 3 ABV = 5.2%
Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. 8 oz. (1.6 kg) wheat malt
3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed
(3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota)
SafAle US-05 or other clean, highly attenuative ale yeast
78 cup corn sugar (if priming)
Step by Step
Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash.
This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate. |
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(2015-12-31) KBS Clone
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Imperial Stout
|
11.5 Gallons |
23.019 |
6.867 |
9.11 |
70.31 |
50 °L
|
1.8K |
0 |
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Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 18.6 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 12/27/2015 2:19 PM |
Notes: 5 yeast packs in 1.5gal starter which was decanted after 4 days into fermenter.
Added one 4" section of bourbon or oak infused oak spiral plus soaking alcohol to each keg. Aging time TBD (Approx 6 weeks). Rum keg will include 2oz molasses and one star anise flower.
Racked 11.5 gal to fermenter. Cold break loss about 1 quart.
At 5 months, this is a very close (and delicious) approximation of KBS |
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Citrus Pale Wheat Ale
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American Pale Ale
|
5.5 Gallons |
1.059 |
1.013 |
5.95 |
61.4 |
9.15 °L
|
1.8K |
0 |
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2016 5:42 PM |
Notes: |
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Old Monster
|
American Barleywine
|
5 Gallons |
1.132 |
1.028 |
13.67 |
93.79 |
19.83 °L
|
1.8K |
1 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 5/11/2015 2:27 AM |
Notes: |
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Jackfruit NE Ipa
|
American IPA
|
2 Gallons |
1.081 |
1.02 |
8.01 |
24.96 |
7.04 °L
|
1.8K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 8/9/2017 2:00 AM |
Notes: |
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Homestead DDH IPA
|
American IPA
|
4.8 Gallons |
1.066 |
1.016 |
6.87 |
63.28 |
5.82 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.31 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 49.4 |
Mash Thickness: 2.32 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2017 8:09 PM |
Notes: No-Sparge brewing:
After 65 minute mash, wort was fully drained, then completely added back to mash tun. Upon second kettle fill, sporadic washes were done during draining. Pre-boil gravity was 1.034 with a kettle volume of 6.31 gallons. Sugar and Light DME were added to boil to bring pre-boil gravity up to 1.051.
90 Minute boil left a volume of 5 gallons.
Syphon filled fermentor to 4.8 gallons. (.2 gallons trub left in kettle)
Final Gravity is not 1.016, but rather is 1.010 resulting in a 7.2(7.5)ABV
(Yeast was second generation, harvested from previous brew of same beer, resulting in a slightly different strain than the original WLP005) |
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Dragonfruit Mango Sour
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Berliner Weisse
|
5 Gallons |
1.043 |
1.011 |
4.16 |
6.86 |
3.75 °L
|
1.8K |
2 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.039 |
Efficiency: 60 |
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: 1/19/2019 2:02 AM |
Notes: Brewing Water: Distilled water with 1 ml of 10% phosphoric acid per gallon. ½ teaspoonful (2 grams) of calcium chloride and ½ teaspoon of calcium sulfate added to the mash per 5 gallons of finished beer.
Pre-acidify the wort to pH 4.5 with lactic acid.
Boil wort for 15 minutes, then cool to 100° F and transfer into Lactobacillus fermentation vessel, or leave in kettle if kettle souring.
Add probiotic drink Goodbelly, at a rate of 1 carton per 12 gallons of wort, and allow the wort to acidify to a pH of 3.45 to 3.5, which takes approximately 36 hours.
Cool wort to 65° F, oxygenate, and pitch yeast at an appropriate cell count. Ferment at 65° F for 5 days then add 3 pounds frozen Dragonfruit and 3 pounds mango Mango let sit for 5 more days then enjoy
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De Koninck APA (Antwaarpse Pale Ale) Clone
|
Belgian Pale Ale
|
25 Litres |
1.055 |
1.013 |
5.48 |
27.63 |
12.25 °L
|
1.8K |
0 |
|
|
Boil
Size: 33.59 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/19/2019 8:16 PM |
Notes: WLP051,US-05 eller California Common gjær kan også brukes.
Originalen: WLP515. Gjæres på ca 20 grader til ferdig gjæret. Tappes om til nytt kar og lagres i 2-4 uker på ca 10 grader før flasking/fating. Serveres i en bolleke som vist på bilde. |
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