Off Pisst
|
Northern English Brown
|
20 Litres |
1.05 |
1.015 |
4.61 |
24.59 |
17.58 °L
|
1.3K |
0 |
|
Author:
|
|
That Guy
|
|
Boil
Size: 18.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2013 8:24 AM |
Notes: |
|
HBA D&D
|
American Pale Ale
|
4000 Litres |
1.038 |
1.008 |
4.01 |
54.94 |
4.03 °L
|
1.3K |
0 |
|
|
Boil
Size: 3950 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 90 |
Mash Thickness: 4.46 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 8:25 AM |
Notes: |
|
Doppel Bock
|
Doppelbock
|
20 Gallons |
1.145 |
1.042 |
13.49 |
6.51 |
18.7 °L
|
1.3K |
0 |
|
|
Boil
Size: 21.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.135 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 8:25 PM |
Notes: |
|
Koschei The Deathless
|
Robust Porter
|
12 Litres |
1.059 |
1.011 |
6.29 |
33.95 |
34.71 °L
|
1.3K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 55 |
Mash Thickness: 4.42 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2015 6:37 AM |
Notes: |
|
Chocolate Stuot
|
American Stout
|
5 Gallons |
1.051 |
1.012 |
5.12 |
32.34 |
41.29 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 10/17/2015 12:44 PM |
Notes: |
|
Udderly Awesome Milk Stout
|
Sweet Stout
|
10 Gallons |
1.065 |
1.025 |
5.34 |
31.48 |
50 °L
|
1.3K |
0 |
|
|
Boil
Size: 12.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 3/9/2015 4:04 PM |
Notes: -(2) yeast starters required for 10-gallon batch.
-Add lactose during last 15 minutes of boil.
-Want Root Beer? After 7 days, rack to secondary over root beer extract solution. |
|
Medusa
|
No Profile Selected |
11 Gallons |
1.066 |
1.017 |
6.43 |
77 |
41.12 °L
|
1.3K |
0 |
|
|
Boil
Size: 13 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: 3/16/2011 7:01 AM |
Notes: |
|
DC-3 Pale Ale
|
American Pale Ale
|
23 Litres |
1.053 |
1.01 |
5.59 |
43.66 |
8.93 °L
|
1.3K |
0 |
|
Author:
|
|
CJ
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 63 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2014 12:52 PM |
Notes: |
|
Summer Scotch
|
Strong Scotch Ale
|
5 Gallons |
1.088 |
1.026 |
8.24 |
22.54 |
20.19 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2014 12:50 AM |
Notes: |
|
Pauliner Clone
|
Weizen/Weissbier
|
20 Litres |
1.063 |
1.018 |
5.91 |
22.19 |
3.56 °L
|
1.3K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 1/22/2015 2:58 PM |
Notes: Ferment 7 days at 20C.
Bottle with 7g/l of table sugar.
Leave at 5C for 20 days. |
|
Bakke Brygg Wee Heavy 20 L
|
Wee Heavy
|
20 Litres |
1.095 |
1.027 |
8.96 |
23.68 |
20.86 °L
|
1.3K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 67 |
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: 4,5 g sukker/L |
Creation
Date: 3/14/2014 4:54 PM |
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 25 l meskevann og 7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.
Mesking på 69 grader i 75 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 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).
Gjæralternativer: WLP007, WLP051, Danstar Nottingham
En wee heavy er et kledelig utgangspunkt for eksperimentering med innkoking av vørter for å fremme maillard-reaksjoner og skape et dypere maltpreg. Ta ut f.eks. 5 liter vørter etter endt skylling og avsiling, og kok i en annen kjele ved siden av til konsistensen har blitt tykk og sirup-aktig, eller inn til 20-25% av det opprinnelige volumet. Faren for å svi vørteren blir større desto tykkere den blir, så følg med! For å treffe riktig vørtervolum etter kok, må du nødvendigvis øke mengden skyllevann hvis du bruker denne teknikken. Dette kan gjøre at det totale meskeutbyttet ditt blir noe høyere. |
|
William Black X
|
Belgian Blond Ale
|
5.5 Gallons |
1.108 |
1.027 |
10.61 |
0 |
13.59 °L
|
1.3K |
0 |
|
Author:
|
|
Bfonta001
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
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: 4/2/2015 12:01 PM |
Notes: |
|
Ol Scratch II
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.07 |
1.005 |
8.85 |
30.36 |
3.34 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2013 3:13 AM |
Notes: Duvel clone
This recipe requires a temperature controlled fermentation environment as the process ramps and cools the ambient during the fermentation cycle.
Cycle is:
Fermentation - 2 weeks
Lager - 2 weeks
Bottle carb - 2 weeks
Cold cellar - 6 weeks
Set aside 8oz of sugar in the recipe for the dosage, use explained below.
Use a soft water profile.
Primary - Initial
Start at 68F and after lag phase hold for 2 days then ramp temperature 2 deg/day to 78F. This first phase of fermentation should take about a week.
Primary - Dosage
Reduce temp to 72F and add the dosage(1gram yeast nutrient + 8-12oz sugar dissolved in 160 deg water and held at temp for 15 min) to primary. This will start an additional fermentation and keep in primary for additional week. Total primary fermentation time should be around 2 weeks. Adding the dosage will dry out the beer which will get the yeast to an 88-90% attenuation which is important for the style. The recipe has the dosage included the fermetables for total OG value calculation.
Lager
Rack to secondary if desired. Lager at 48F moving to 34F for 2 weeks.
Bottle
Use bottles rated for 4 - 4.5 volumes of CO2. Prime for this CO2 level.
Add 1 packet of dry champagne yeast(or other yeast with a neutral profile) proofed for 30 minutes to batch along with priming sugar for bottling.
Hold at 75F for 2 weeks for carbonation.
Cellar cold for additional 4-6 weeks to mature.
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|
APA - Cascade
|
American Pale Ale
|
10 Litres |
1.044 |
1.009 |
4.54 |
33.95 |
3.9 °L
|
1.3K |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 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: 12/13/2015 9:18 PM |
Notes: Inspired by -
https://byo.com/hops/item/853-hop-to-style |
|
Equinox/Dr. Rudi/Pacific Gem IPA
|
American IPA
|
55 Litres |
1.064 |
1.011 |
7.02 |
76.66 |
8.62 °L
|
1.3K |
0 |
|
|
Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 8:05 PM |
Notes: |
|
Trendy Lager - Munich Helles
|
Munich Helles
|
21 Litres |
1.051 |
1.012 |
5.23 |
20.01 |
4.01 °L
|
1.3K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 5:57 PM |
Notes: Taken from the Brulosophy Munich Helles recipe and converted for measurements / ingredients available in the UK.
Magnum only used as Saaz available was lower than expected AA. Magnum used simply to pull the IBU up to spec. It is an acceptable add-in due to being a child of nobel.
***Use 20 IBU of any nobel or nobel like hop*** |
|
GS V3
|
Imperial Stout
|
20 Litres |
1.072 |
1.012 |
7.93 |
37.85 |
50 °L
|
1.3K |
1 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 50 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2017 5:01 PM |
Notes: |
|
Worker Bee Saison
|
Saison
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
29.8 |
6.17 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 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: Honey |
Priming Amount: 8.6 oz |
Creation
Date: 6/4/2013 6:46 PM |
Notes: Accidentally switched the SOrachi Ace and one of the Perle Hop additions, so Sorachi was at 45mins and Perle was at 5min and 1min.
OG 1.070
FG 1.008
ABV 8.14% |
|
Hefeweise Citra
|
Weizen/Weissbier
|
19 Litres |
1.059 |
1.015 |
5.69 |
18.13 |
4.99 °L
|
1.3K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3.32 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2017 3:23 PM |
Notes: OG 1.054
Didnt took the rices hulls/water ratio in consideration on brew day.
Now this is fixed.
Pump block 3 times, grain basket had a leak at the bottom. (ended up boiling longer).
Fly Sparge during the boil with 65C water. I should have fly sparge with 75C water. Fixed in the recipe.
Fermentation: 18-23C
Yest characteristic: low as 18 with no issues. Predominant banana at 24 degrees, heavy clove at 27 and up. |
|
Old Pale Red Ale (updated Version 3)
|
American IPA
|
28 Gallons |
1.067 |
1.016 |
6.68 |
36.24 |
13.6 °L
|
1.3K |
2 |
|
|
Boil
Size: 32 Gallons |
Boil Time: 75 |
Boil Gravity: 1.064 |
Efficiency: 75 |
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: 3/28/2018 12:47 AM |
Notes: brewed this several times. each turned out well. looking for a perfect balance. this version will sub crystal 60 for crystal 80. Color is deep copper with full body and head. |
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