|
Turncoat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.071 |
1.023 |
6.3 |
28.03 |
14.89 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 87 |
Mash Thickness: 1.34 |
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: 11/27/2014 2:54 AM |
| Notes: |
|
|
Red Giant (Winter Ale)
|
Experimental Beer
|
5.5 Gallons |
1.102 |
1.023 |
10.31 |
77.53 |
28.7 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
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: 3/21/2012 4:19 AM |
| Notes: |
|
|
Mother Of All Sours
|
Straight (Unblended) Lambic
|
11 Gallons |
1.052 |
1.01 |
5.44 |
5.24 |
3.67 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 9/22/2014 11:48 PM |
| Notes: Pitch sour blend - will let it sit 8-12 months then split two ways and add cherries and raspberries with a little oak...and brew again until we have 3 years worth for blending |
|
|
Coffee Chocolate Porter
|
Baltic Porter
|
5 Gallons |
1.074 |
1.024 |
6.58 |
33.88 |
23.59 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 10/14/2015 11:57 PM |
| Notes: |
|
|
Smashing Wedding
|
American IPA
|
38 Litres |
1.062 |
1.014 |
6.37 |
63.78 |
5.94 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 82 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2018 1:11 PM |
Notes: Fogadjátok szeretettel ezt az egyetlen fajta maláta és komló felhasználásával készített aranyló narancs színével csábító illatos nyári sört. Vigyázat IPA, azaz magasabb alkoholfok és a szokásosnál kicsit keserűbb ízvilág jellemzi.
Serfőzők: Borbíró András és Illy Dániel |
|
|
BASIC LAGER
|
No Profile Selected |
25 Litres |
1.051 |
1.011 |
5.25 |
36.67 |
5.47 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3.64 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: sucrose |
Priming Amount: 113.3 g |
Creation
Date: 11/14/2016 9:36 AM |
| Notes: |
|
|
Scottish 80/-
|
Scottish Export 80/-
|
6 Gallons |
1.051 |
1.014 |
4.87 |
27.36 |
18.7 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.82 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2014 5:01 AM |
| Notes: Based on http://byo.com/english-scottish-strong-ale/item/1355-scottish-ale-style-profile |
|
|
Avery Czar Clone
|
Russian Imperial Stout
|
5.5 Gallons |
1.104 |
1.026 |
10.2 |
60.03 |
35.04 °L
|
1.8K |
0 |
|
|
Author:
|
|
truckmann
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.076 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 6/1/2015 9:15 PM |
| Notes: Ferm Temp – 66F for 75% of fermentation then 74 till terminal - See more at: http://averybrewing.com/brewery/recipes-for-homebrewers/#sthash.cUVEPdtq.dpuf |
|
|
Wild Thing Saison
|
Saison
|
5.5 Gallons |
1.054 |
1.008 |
6.05 |
29.77 |
4.38 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/11/2020 10:05 PM |
| Notes: This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation |
|
|
Kvack? (Kwak Clone)
|
Belgian Golden Strong Ale
|
18 Litres |
1.078 |
1.023 |
7.3 |
23.72 |
11.02 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2016 4:43 PM |
Notes: Try at Kwak taste alike from what I had home plus homeboiled candisyrup
Actual OG of 18 L post boil (20 C) is 1.091 --> Eff = 90%
Add 2 L of cold water to bring OG to 1.081
|
|
|
Pumpkin Beer
|
Spice, Herb, or Vegetable Beer
|
116 Gallons |
1.061 |
1.01 |
6.71 |
19.23 |
16.94 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 128 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 79 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 150 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2016 5:01 PM |
| Notes: |
|
|
Westbound & Down Spirit Of The West
|
American IPA
|
5.5 Gallons |
1.058 |
1.01 |
6.36 |
64.96 |
3.38 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2023 8:14 PM |
Notes: DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 30 minutes, going for a liquor-to-grist ratio of 1.25 quarts/lb (2.6 liters/kg). Recirculate until the runnings are clear, then run off into the kettle, adding the first-wort hops. (Stop the runnings if the wort drops below 1.010 or rises to 5.7 pH.) Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate.
Boil for 90 minutes, adding dextrose according to the schedule.
After the boil, do a whirlpool step: Stir or recirculate to create a vortex, adding hops when the wort has cooled to 195°F (91°C); steep 10 minutes.
Chill to 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 66°F (19°C) for 24 hours, then at 68°F (20°C).
When primary fermentation is complete and gravity has stabilized—typically Day 6—drop the yeast or rack to secondary, add the first dry hops, and raise the temperature to 70°F (21°C). Rouse the hops on Day 7. On Day 8, drop the yeast/trub and add the second dry hops. Drop the trub again after 2 more days. Once the beer has passed a forced diacetyl test for two days (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 30°F (–1°C), add Biofine, and package 1–2 days later, carbonating to 2.75 volumes of CO2.
BREWER’S NOTES
Water profile: Target 100 ppm calcium and a 2:1 sulfate-to-calcium ratio.
pH: We target 5.2 pH in the mash, 5.05 post boil, and below 4.4 post fermentation.
Aeration: We oxygenate to 9 ppm; over-aeration can negatively impact the beer’s longevity.
Yeast pitch: We pitch 800,000 cells per ml/°P/barrel of healthy yeast. Homebrewers will want to make a healthy yeast starter.
IBUs: It’s worth noting that our software massively overestimates IBU calculations, so we adjust accordingly. This recipe shows up as 125 IBUs on our software, but the numbers above reflect what we’ve found by testing the beer. Ultimately, each brewer’s taste buds should lead them to get those IBUs up—or get their beer tested!
Rousing hops: A day after each dry-hop addition, we bubble the tank with 50 psi bursts of CO2, 3 times for 30 seconds each. |
|
|
Oatmeal Stout 1
|
Oatmeal Stout
|
5.5 Gallons |
1.047 |
1.012 |
4.61 |
35.02 |
36.83 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 67 |
Mash Thickness: N/A |
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: 8/3/2019 8:57 PM |
| Notes: Just use oatmeal for the flaked oats - they're basically the same thing |
|
|
Yellow Rose Clone
|
American IPA
|
5.5 Gallons |
1.064 |
1.014 |
6.48 |
63.41 |
4.03 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 8/20/2018 9:23 PM |
Notes: Tweaked version from TxBigHops on HomebrewTalk.com
More closely matches the ABV and IBU the the brewery publishes
https://www.homebrewtalk.com/forum/threads/mosaic-s-m-a-s-h-yellow-rose-clone.494127/
|
|
|
Sexican Debutante
|
American Brown Ale
|
10 Gallons |
1.046 |
1.011 |
4.64 |
24.87 |
36.62 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 55 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2017 12:23 AM |
Notes: First Gravity Reading was at 1.020, just about done.
Taste was snappy bitterness with awesome roast notes, not heavy or lingering. Head retention looked well. 11.16.17 |
|
|
Lambic
|
Gueuze
|
12 Litres |
1.057 |
1.014 |
5.62 |
39.53 |
4.26 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2016 9:11 AM |
| Notes: |
|
|
Midtbrygg California Common
|
California Common
|
25 Litres |
1.047 |
1.009 |
5.1 |
35.29 |
11.1 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3.3 |
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: 9/25/2016 7:34 AM |
| Notes: |
|
|
4Gs Gumhead Wheat
|
American Wheat Beer
|
6 Gallons |
1.048 |
1.012 |
4.73 |
34.44 |
6.82 °L
|
1.8K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 3/10/2016 2:02 PM |
| Notes: |
|
|
Session Braggot
|
Braggot
|
4 Gallons |
1.054 |
1.006 |
6.34 |
14.49 |
21.23 °L
|
1.8K |
0 |
|
|
Author:
|
|
Jameswoody
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 71 |
Mash Thickness: 1.5 |
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: 6/14/2015 4:42 PM |
| Notes: |
|
|
Black Beauty Porter-Stout, Wedding Dress Search
|
American Stout
|
5.5 Gallons |
1.068 |
1.017 |
6.65 |
126.01 |
40 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 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: 3/3/2013 3:22 AM |
Notes: Nottingham Ale Yeast
Wort kept sticking when draining |
|
|
|
|