|
Hoppy Days IPAYYYEEE
|
American IPA
|
6 Gallons |
1.086 |
1.022 |
8.4 |
234.28 |
6.87 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 3/11/2016 5:03 PM |
| Notes: |
|
|
Deschutes Fresh Squeezed IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.015 |
6.68 |
68.55 |
13.85 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 8/3/2015 2:03 AM |
| Notes: |
|
|
Iku-Turso (Panimo Hiisi) #AvoinOlut-clone
|
Russian Imperial Stout
|
21 Litres |
1.072 |
1.014 |
7.56 |
139.28 |
32.32 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 68 |
Mash Thickness: 2 |
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: 11/3/2015 5:26 PM |
| Notes: This is a recipe from the Finnish microbrewery "Panimo Hiisi". It was kindly made public by the folks at the brewery following the #AvoinOlut-challenge ("#OpenBeer") started by the Finnish beer blogger Harri Metsäjoki (http://www.reittausblogi.info/) in late 2015. The original recipe can be found here (in Finnish): http://www.reittausblogi.info/2015/10/avoinolut-resepti-panimo-hiisi-iku.html. Note that we've made a few changes to the recipe to better suit our inventory at the time. The beer itself tastes insanely good both as homemade and in it's commercial form. If you are interested in Panimo Hiisi's awesome beers, search YouTube with "real ale craft beer hiisi" for reviews in English. |
|
|
Bakke Brygg Robust Porter 20 L
|
Robust Porter
|
20 Litres |
1.06 |
1.015 |
5.93 |
35.87 |
34.4 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 12/10/2015 11:47 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 11,85 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP001, WLP002, WLP007, WLP013, WLP051 |
|
|
Chad's 4-Handed Imperial Stout
|
No Profile Selected |
3 Gallons |
1.096 |
1.031 |
8.56 |
79.7 |
60.86 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 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: 4/15/2012 9:26 PM |
| Notes: I don't know where to title this, but going with the name Chad's 4-Handed Imperial Stout. This was brewed with friend and brewer Will Johnston from 4-Hands Brewing in St Louis. This is actually a 3 gallon batch because in order to be able to do the boil in my kettles we had to knock down the size. |
|
|
Wafer Thin Mint Stout
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.018 |
5.45 |
35.24 |
40.82 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 6/18/2018 7:31 PM |
Notes: For the keg addition make a tincture in a mason jar - 0.25 oz of chocolate mint leaves in 200ml of vodka for two days
Test out by adding small (qtr tsp) amounts to a pint of secondary finished beer. Extrapolate that out to the full keg and be conservative. You can always add more but you can't take it back |
|
|
Panther Black Pilsner
|
Bohemian Pilsener
|
2.5 Gallons |
1.056 |
1.014 |
5.51 |
44.77 |
38.62 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 5/26/2018 8:35 PM |
| Notes: |
|
|
Arnold Palemer
|
Specialty Fruit Beer
|
4 Gallons |
1.057 |
1.014 |
5.71 |
23.98 |
10.99 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 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: 1.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 5:06 AM |
Notes: Mash/Lauter into keg.
Kettle sour for 1 day at 100 degrees with WLP Lactobacillus D.
Siphon into kettle.
Boil 60 minutes, adding hops in the last 15 minutes, with a fining agent.
Add in lemon (for flavor/sour) and lactose (for sweetness).
Primary fermentation
In secondary, add tea leaves in a muslin bag and lemon zest in a separate muslin bag.
Take lemon zest out in two weeks.
Take tea out in four weeks.
Tea may be Rooibos, Black, or Green.
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|
2016 - 4/15 - Maduro - Cigar City Clone - V2
|
American Brown Ale
|
6 Gallons |
14.291 |
3.512 |
5.82 |
19.99 |
25.73 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 12.3 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 6:22 PM |
Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/
_______________________________________________
Notes:
Alteration to this version compared to v1
-Dropped the C40 to C20 - from 8oz to 5 oz
-Added 2 more oz of oats
-added 1.5 lb of base malt
-added .5 lb of victory
Changed to dry yeast
|
|
|
Smooth Sailin' Wheat Beer
|
American Wheat or Rye Beer
|
6 Gallons |
1.052 |
1.013 |
5.1 |
14.22 |
4.79 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
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: 7/26/2015 7:52 PM |
| Notes: |
|
|
2015 - 9/25 - 1860 - Truman Double Export Stout
|
American Stout
|
6 Gallons |
13.524 |
4.07 |
5.1 |
66.6 |
31.67 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.9 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 5:33 AM |
Notes: from Ron Pattinsons book
"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson
page 59
Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM
Mash temps OG:
164 temp with mash out of 172
I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin
|
|
|
Soursop Colada
|
Berliner Weisse
|
150 Gallons |
17.198 |
3.105 |
7.67 |
0 |
4.52 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 150 Gallons |
Boil Time: 60 |
Boil Gravity: 17.2 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 11:58 PM |
| Notes: Biofine in fermenter |
|
|
Cerulean Satellite II AG
|
Witbier
|
5 Gallons |
1.041 |
1.01 |
4.07 |
22.24 |
4.28 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
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: 11/22/2011 4:21 AM |
Notes: Brew
- Mash w/ 4 gal, strike at 166, w/ 1tsp Epsom Salt & 1tsp Calcium Chloride
- collect 2.5 gal
- batch sparge w/ 2gal at 201F to bring mash to 170F
- collect 2 gal for 4.5 gal total
- boil 60 mins to 3.5 gal
- add orange peel 15 min before flame out
- add crushed coriander 5 min before flame out
- add 1.5 gal for 5 gal total
Notes:
- efficiency way lower than expected at 50% (most likely due to oats and wheat absorbing too much)
- only collected 2 gal on first running and 1.75 gal on batch sparge, so added .75 gal up to 4.5 gal before boil
- down to 4 gal before starting boil, yielding 3.25 gallons
- added to 1.5 gallons in primary for 4.75 gallons total |
|
|
Black Beast Of Satan IPA
|
American IPA
|
5 Gallons |
1.165 |
1.041 |
16.2 |
79.92 |
30.99 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 6 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: 9/3/2011 8:01 PM |
| Notes: |
|
|
RUD Lys Ale
|
American IPA
|
25 Litres |
1.072 |
1.014 |
7.64 |
25.99 |
12.26 °L
|
1.7K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 85 |
Mash Thickness: 3 |
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: 11/29/2015 3:38 PM |
| Notes: |
|
|
Irish Red Ale
|
Irish Red Ale
|
21 Litres |
1.05 |
1.013 |
4.97 |
18.95 |
16.93 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 4.424 |
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: 4/19/2016 6:22 AM |
| Notes: |
|
|
Sour Wit
|
Witbier
|
5.5 Gallons |
1.027 |
1.007 |
2.62 |
12.05 |
4.59 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
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: 3/2/2017 9:00 PM |
Notes: Orange Zest: Freshly zested: 2 ounces @ flameout
Lemon Zest (no pith) from 2 lemons @ flameout
Corriander: 15 grams @ flameout
Cracked Black Pepper: 3 grams @ flameout
Dried Chamomile Flowers: 1 gram @ flameout
Sour Mash 80% with 20% kept in fridge. |
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|
#2 BYO Rogue Hazelnut Nectar Clone - Batch 2
|
American Brown Ale
|
5.5 Gallons |
1.056 |
1.01 |
6.01 |
32.62 |
21.21 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/11/2018 6:47 PM |
Notes: Rogue Ales: Hazelnut Brown Nectar clone
Rogue Ales: Hazelnut Brown Nectar clone
(5 gallons/19 L, all grain)
OG = 1.056 FG = 1.014
IBU = 33 SRM = 22 ABV = 5.7%
A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.
Wyeast 1764 (Rogue Pacman Ale) (1.5 qt./~1.5 L yeast starter)
Step by Step
Mash in 15 qts. (~14 L) of water to get a single-infusion mash temperature of 153 °F (~67 °C) for 45 minutes. Sparge with hot water of 170 °F (77 ºC) and collect 6.5 gallons (25 L) of wort. Boil for 90 minutes. Add hops at times indicated and Irish moss with 15 minutes left in the boil. Cool wort to 70 °F (21 ºC), transfer to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment cool (60 °F/16 ºC) until complete (about 7–10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring. Bottle or keg as normal.
According to Rogue brewer on another site, Northwestern extract is more potent than most. If you don't have it recommend starting there and going up to taste if you need to.
Batch #2 notes. Changed the Caramel 20L and 80L to 10L and 60L to try to lighten the color a bit. Also eliminated the lactose. Will try this batch without that or flaked grains. The caramel malts are supposed to add sweetness, and may be enough. If the beer has a thin mouthfeel, will try batch 3 with flaked grains or even carapils. Will ferment to completion at 66-68 degrees.
Batch 2 did not have thin mouth feel. It was still almost too sweet. Need to either look at grain bill, mashing temps, or sparge to see if maybe can cut down the sweetness. Also need to cut hazelnut extract and see if that makes the overall flavor a little more sessionable. |
|
|
Robobrew Batch 1 IPA
|
American IPA
|
5 Gallons |
1.075 |
1.021 |
7.14 |
34.47 |
4.56 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 83 |
Mash Thickness: 1.35 |
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: 4/16/2019 3:13 AM |
| Notes: |
|
|
Camino Hacia El Dorado
|
Specialty IPA: New England IPA
|
23 Litres |
1.063 |
1.015 |
6.24 |
48.01 |
4.68 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.52 bar |
Creation
Date: 10/7/2022 10:15 PM |
| Notes: |
|
|
|
|