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Knee Deep Simtra Triple IPA Clone
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Double IPA
|
21 Litres |
1.101 |
1.024 |
10.08 |
205.83 |
9.08 °L
|
6.4K |
1 |
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2017 4:58 AM |
| Notes: |
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Dale's Pale Ale
|
American Pale Ale
|
5 Gallons |
1.062 |
1.014 |
6.42 |
59.33 |
6.72 °L
|
6.4K |
1 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 9/17/2016 2:16 AM |
Notes: To brew this Oskar Blues Dale’s Pale Ale homebrew recipe, perform an infusion mash at 151° F (66° C) for 90 minutes.
Ferment at 70° F (21° C), then condition in secondary on dry hops at 60° F (16° C) for at least one week.
For 5 gallons (19 L)
10.5 lb (4.76 kg) Maris Otter pale malt
0.5 lb (227 g) CaraHell malt (Weyerman)
1.25 oz (35 g) Northern Brewer pellet hops, 9% a.a. (60 min)
0.75 oz (21 g) Columbus pellet hops, 13.9% a.a. (15 min)
1.5 oz (42 g) Centennial pellet hops, 10.5% a.a. (0 minutes)
1.0 oz (28 g) Cascade pellet hops (dry)
California Ale yeast
Original Gravity: 1.062
IBU: 66
Boil Time: 90 minutes
Efficiency: 75%
Extract Option
To brew this Oskar Blues Dale's Pale Ale homebrew recipe with extract, substitute pale malt for 8.5 lb (3.86 kg) light malt extract syrup. Crush and steep specialty grains in 160° F (71° C) brewing water, dissolve extract, and proceed with the boil. |
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Guiness Clone X2.5 (Brewed 2/6/16)
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Irish Stout
|
10 Gallons |
1.071 |
1.016 |
7.14 |
43.4 |
50 °L
|
6.4K |
1 |
|
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| Boil
Size: 11.76 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 45 |
Mash Thickness: 1.55 |
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: 2/6/2016 3:17 PM |
Notes: 2pkgs dry yeast per 5 gallons of wort.
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Cascadian Dark Ale
|
Clone Beer
|
5.5 Gallons |
1.077 |
1.019 |
7.55 |
79.5 |
50 °L
|
6.4K |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 0.8625 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 oz |
Creation
Date: 4/23/2014 3:51 AM |
Notes: The ABV for this is inflated as it assumes the dark grains labelled as 'late additions' listed will be incorporated into the hot mash. The ABV is actually ~7%.
Using a multi-stage mash method. You could also do a single infusion mash of 20 quarts / 4 gallons at 160 F. Sparge with 3.5 gallons of 170 F.
"Cold steep" the dark grains separately and add to the fermenter when brewing is complete. From the research I've done, to cold steep grains, use a ratio of 2 quarts per pound of room temperature water and let them steep for about 2 hours. The water should be boiled then cooled before steeping the grains and the runoff should also be pasteurized ("boil" it at 170) for a 5 - 10 minutes, then cooled again before adding to the beer in the fermenter. This will help prevent any infections.
Alternatively you can add it to the last 5 minutes of the boil as well, but this may produce some harshness.
For the yeast starter, make a small wort with an OG ~1.036 with 1.25 quart/ .5 cups of DME. It's better to start with more water because you can always boil off some. Too high of a gravity will stress the yeast into actually fermenting whereas a lower gravity wort will give them nutrients to grow, but not focus on fermenting.
http://www.whitelabs.com/beer/homebrew/starter-tips |
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Lemon Blonde Ale
|
Blonde Ale
|
6 Gallons |
1.054 |
1.009 |
5.84 |
40.33 |
5.32 °L
|
6.4K |
4 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.75 |
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: 2/14/2016 2:41 AM |
| Notes: |
|
|
Minesweeper
|
Extra Special/Strong Bitter (ESB)
|
18 Litres |
1.06 |
1.014 |
6.07 |
38.37 |
14.74 °L
|
6.4K |
0 |
|
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Author:
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|
lev
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| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
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: 2/1/2013 9:53 PM |
| Notes: Best bitter in class, stithians show 2012 |
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Houblon Chouffe Clone
|
Belgian Blond Ale
|
5 Litres |
19.183 |
2.491 |
9.14 |
60.49 |
4.3 °L
|
6.4K |
1 |
|
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| Boil
Size: 6 Litres |
Boil Time: 75 |
Boil Gravity: 16.2 |
Efficiency: 45 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2017 7:18 AM |
Notes: Mash schedule
127°F (53°C) for 20 minutes
145°F (63°C) for 20 minutes
154°F (68°C) for 10 minutes
and ramp to 176°F (80°C) for sparging |
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KELLER BIER #1
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Kellerbier: Amber Kellerbier
|
23 Litres |
1.054 |
1.01 |
5.76 |
29.18 |
11.9 °L
|
6.4K |
0 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: 3.57 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2016 9:08 AM |
| Notes: |
|
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Dusseldorf Altbier
|
Düsseldorf Altbier
|
5.5 Gallons |
1.048 |
1.009 |
5.18 |
45.32 |
14.58 °L
|
6.4K |
4 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2017 4:56 PM |
| Notes: |
|
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BRAINS SA
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.043 |
1.011 |
4.22 |
25.08 |
11.08 °L
|
6.4K |
1 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
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: 7/23/2012 7:00 PM |
| Notes: |
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Tafelbier
|
Trappist Single
|
5 Gallons |
1.023 |
1.006 |
2.14 |
8.92 |
8.32 °L
|
6.4K |
0 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.017 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2018 11:10 AM |
Notes: This is a multi-step mash. Mill the grains, then mix with 2 gallons (7.6 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes.
Due to the very low enzymatic power of this mash, it is recommended to perform an iodine test to confirm starch conversion before beginning to lauter. If iodine test confirms conversion, then you can raise the mash up to mash out at 172 °F (78 °C). If iodine test is negative, continue to hold at 158 °F (70 °C) until iodine test is clear. Vorlauf until your runnings are clear, then begin sparge. Sparge about 2 gallons (7.6 L) of water then top off your kettle to 6.5 gallons (24.6 L).
Boil for 90 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate wort.
Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.3 volumes.
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Kentucky Common Dark Cream Ale
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Cream Ale
|
2.5 Gallons |
1.044 |
1.012 |
4.12 |
23.11 |
8.42 °L
|
6.3K |
1 |
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Author:
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blueflint
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| Boil
Size: 2.75 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: PRIMING SUGAR |
Priming Amount: 2.5 OUNCES |
Creation
Date: 8/24/2012 7:31 PM |
| Notes: Mash in 6 quarts of water at 152. Sparge with 1 1/2 gallons of 170 degrees water, bring to a boil. Boil volume should be 2 3/4 gallons, add water if needed. Boil for 1 hour, add hops per schedule. Cool, transfer to fermenter, top off water to 2 1/2 gallon total, measure O.G., pitch yeast, ferment for 1 week at 65-70 degrees. I used 1 gallon of tap water, the balance of water was distilled water. I am shocked how US05 yeast really worked on this one, fermenting was complete in less than 3 days and the F.G. was lower than expected @ 1.006. Bottled 8-11-12. Initial taste was very smooth and flavorful. This would benefit from dry hopping to increase hop aroma. Drank two of these 8-24-12, crystal clear, nice flavor but will change hops next time to either Hallertau or Saaz. |
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London ESB
|
Extra Special/Strong Bitter (ESB)
|
21 Litres |
1.052 |
1.013 |
5.15 |
36.05 |
12.97 °L
|
6.3K |
6 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2013 10:44 AM |
| Notes: |
|
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Black Barleywine
|
American Barleywine
|
5.75 Gallons |
1.108 |
1.022 |
11.3 |
100.36 |
33.13 °L
|
6.3K |
0 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 76 |
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: 7/20/2012 4:03 PM |
| Notes: Had to really mess with the temp this time and probably added an extra gallon of strike water. When it go to 151 I just let it stay there because I was over it. Temp dropped 3 degrees over the hour mash and I didn't do a mash out because I forgot. Didn't realize that the calculator was measuring the final gravity of the brew so I threw in some extract. Probably wasn't necessary but oh well. |
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C And C - Tennents
|
International Pale Lager
|
19 Litres |
1.037 |
1.007 |
4.02 |
14.89 |
2.7 °L
|
6.3K |
2 |
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Author:
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Brewstore
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|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 3/14/2017 10:14 PM |
| Notes: |
|
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Scottish Ale Definitiva
|
Scottish Heavy
|
22 Litres |
1.039 |
1.011 |
3.73 |
17.35 |
14.37 °L
|
6.3K |
1 |
|
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: -0.19 bar |
Creation
Date: 1/24/2020 7:13 AM |
| Notes: |
|
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Australian Sparkling Ale
|
Australian Sparkling Ale
|
5.75 Gallons |
1.052 |
1.01 |
5.5 |
35.56 |
4.42 °L
|
6.3K |
0 |
|
|
|
| Boil
Size: 7.15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.22 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Corn sugar |
Priming Amount: 4.2 oz. |
Creation
Date: 7/30/2016 12:04 AM |
Notes: I could not get 6-row malt and had to make some substitutions and additions.
Since I went so far off the intended grain bill, I decided to use some hops in the keg but not too much. |
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Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
23 Litres |
1.073 |
1.021 |
6.82 |
22.99 |
24.01 °L
|
6.3K |
1 |
|
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Author:
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minn0w
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: Rørsukker |
Priming Amount: 6,5 |
Creation
Date: 7/5/2014 8:03 PM |
Notes: Lag 2L starter med 200G DME, bruk magnetrører eller rist ofte over 3 dager.
Kandissukkeret tilsettes når 10 minutter av kokingen gjenstår. |
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Summer Shandy Clone
|
American Wheat Beer
|
5.5 Gallons |
1.043 |
1.008 |
4.64 |
27.34 |
3.52 °L
|
6.3K |
1 |
|
|
|
| Boil
Size: 8.41 Gallons |
Boil Time: 90 |
Boil Gravity: 1.028 |
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: 7/22/2018 8:17 PM |
| Notes: Primary Ferm Temp: 65-68° |
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Christmas Beer - Quadrupel
|
Belgian Specialty Ale
|
15 Litres |
1.11 |
1.031 |
10.41 |
19.71 |
23.7 °L
|
6.3K |
3 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Cane sugar |
Priming Amount: 4 |
Creation
Date: 9/30/2013 2:24 PM |
| Notes: First and second cane sugar additions are in the fermentor. First portion is on the 48-th hour, and the second is on 72-nd hour. |
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