|
Citra Head
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.044 |
1.011 |
4.3 |
56.4 |
6.16 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 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 1:13 AM |
| Notes: |
|
|
Johnny O's Spicy Golden
|
California Common Beer
|
15 Gallons |
1.08 |
1.02 |
7.9 |
33.2 |
15.85 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 6:07 PM |
Notes: two peppers, center seeds etc removed...
Note to self WASH HANDS and WIPE DRY with paper towel before touching eyes or other body parts OUCH |
|
|
RED BELGIAN PANDA
|
No Profile Selected |
5.5 Gallons |
1.051 |
1.005 |
6.05 |
45.52 |
22.87 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 22.94 psi |
Creation
Date: 9/28/2019 2:28 AM |
| Notes: |
|
|
Fat Head's Headhunter IPA Clone
|
American IPA
|
11 Gallons |
1.071 |
1.012 |
7.77 |
75.93 |
7.3 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12 psi |
Creation
Date: 10/14/2020 7:49 PM |
Notes: Flaked wheat should be Toasted Wheat Flakes.
Acidulated malt is not part of original recipe but used to lower water PH. Lactic/Citric acid in appropriate amounts can be subbed.
From the Book:
Malt bill:
American two-row malt 50%
Maris Otter malt 25%
CaraHell malt 6%
Crystal malt6%
Toasted wheat flakes 5%
CaraPils malt 2%
Dextrose 5%
Mash: 60-minute rest at 151 F with 6.7% of kettle hop bill Centennial 9.2% alpha acids.
Total boil time is 90 minutes. At the start of the boil in the kettle (90 minutes)
use 17.7% alpha acids CTZ at 23.3% of the bill. Identical additions at a ratio
of 6.7% each Citra (12.4% alpha acids) and Centennial (9.2% alpha acids)
are added at 45 minutes and again at 30 minutes. At the end of the boil add
23.3% Simcoe (12.27%o alpha acids), 16.6% Centennial (9.2% alpha acids), and
3.3% Columbus (14.2% alpha acids).
Fermentation
Use WLP001 or WY 1056 for pitching. Hold at 67" F (19.4" C) for four to five
days. Hold 2 days at fermentation temperature for a diacetyl rest before
cooling to 50" F (10" C). Crop or drop the yeast.
Dry hop for 10 days using
Equal parts Centennial, Simcoe, Citra, and Columbus at 0.2l oz./gal. (0.40
lb./bbl.,l.5a g/L) for each hop. Allow the temperature to rise to 60' F
Rouse hops with CO, at days 2, 5, and 8. Drop hops (remove or rack off
hops) at day 9. Cool for two days at 40' F, and finally cool to 33" F (0-6"
C). This beer is not filtered.
Targets:
OG: 17'P (1.068 SG)
TG:3.4 "P (1.014 SG)
ADF:80%
IBU:87
ABY:7.5%
Color: 8.5 "L (16.2" EBC) |
|
|
5 Way Split
|
Straight (Unblended) Lambic
|
30 Litres |
1.053 |
1.013 |
5.22 |
3.2 |
6.41 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 7/1/2014 8:54 PM |
Notes: 30lts of 1.060 gravity wort divided into 5 x 5lt fermenters. 2 year old aged hops used for very low IBU's and a subtle old flavour. High mash at around 70C to promote unfermentable sugars. FV's consist of the following:
FV1: Brettanomyces Lambicus
FV2: Belgian Sour Mix #1
FV3: Nuthall Wild Yeast #1 (April 2014)
FV4: Nottingham Ale Yeast (Control)
FV5: Nottingham Ale Yeast + Brettanomyces Lambicus + Belgian Sour Mix #1
Here goes nothing! See you in 6 months |
|
|
Oat Saison
|
Saison
|
6.2 Gallons |
1.057 |
1.012 |
6 |
23.55 |
4.26 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2018 3:31 PM |
| Notes: |
|
|
Cherry Pie
|
Fruit Beer
|
11 Gallons |
1.058 |
1.015 |
5.63 |
22.99 |
14.18 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 5/7/2018 1:40 AM |
| Notes: |
|
|
BCBD RIS
|
Imperial Stout
|
5 Gallons |
1.5 |
1.103 |
52.16 |
159.85 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.5 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2017 8:42 PM |
| Notes: |
|
|
20.B.1. American Stout #1
|
American Stout
|
5.5 Gallons |
1.063 |
1.015 |
6.25 |
52.33 |
34.73 °L
|
1.3K |
0 |
|
|
Author:
|
|
WAWooldridge
|
|
| Boil
Size: 7.55 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2017 8:42 PM |
Notes: Overall Impression: This is a strong, highly roasted, bitter, hoppy, dark stout. The body and dark flavors are typical of stouts, with a more aggressive American hop character and bitterness.
Aroma: Moderate to solid roast aroma, often with a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium esters are optional. Light alcohol is optional. It should not seem sharp, acrid, or acidic.
Appearance: It is generally jet-black, although some may appear dark brown. It has a large, persistent head that is light tan to light brown in color and usually opaque.
Flavor: Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, or roasted coffee beans. It may taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. It has a low to high-hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters are optional, but light but smooth alcohol flavor is optional.
Mouthfeel: Medium to whole body. It can be somewhat creamy. It can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately intense alcohol warmth, but smooth and not excessively hot.
Comments: Breweries express individuality by varying the roasted malt profile, sweetness, flavor, and finishing hops. Generally, it has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts) and is becoming increasingly complex to find.
History: A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a standard naming scheme for a more highly hopped beer.
Characteristic Ingredients: Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity.
Style Comparison: Like a hoppy, bitter, intensely roasted Irish Extra Stout. It is much more roast and body than a Black IPA. More significant, stronger versions belong in the Imperial Stout style. Stronger and more assertive than American Porter, particularly in the dark malt or grain additions and hop character.
Vital Statistics: OG: 1.050 – 1.075
IBUs: 35 – 75 FG: 1.010 – 1.022
SRM: 30 – 40 ABV: 5.0 – 7.0%
Commercial Examples: Avery Out of Bounds Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Trillium Secret Stairs
Tags: high-strength, dark-color, top-fermented, north-America, craft-style, stout-family, bitter, roasty, hoppy
|
|
|
Astro
|
American IPA
|
5.5 Gallons |
1.075 |
1.019 |
7.32 |
83.16 |
5.36 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2017 8:30 PM |
| Notes: ASTRO is an my IPA hopped intensely with Columbus and galaxy hops. Tropical flavors of pineapple and passion fruit lunge forward through a delicate malt profile to provide a truly aromatic experience. I dig it, you will too |
|
|
Belgian Saison II
|
Saison
|
5.5 Gallons |
1.051 |
1.008 |
5.74 |
31.99 |
13.34 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2017 5:15 PM |
| Notes: |
|
|
Dorado Blond 9184 As Build
|
Blonde Ale
|
76.5 Litres |
1.04 |
1.01 |
3.94 |
29.4 |
3.42 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 88 Litres |
Boil Time: 50 |
Boil Gravity: 1.035 |
Efficiency: 86 |
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: 2/21/2017 4:40 PM |
Notes:
Dobrar a quantidade de coentro e pimenta
Diluir três fermentos para os dois fermentadores |
|
|
Zombie Dust Clone
|
American Pale Ale
|
5.5 Gallons |
1.075 |
1.026 |
6.5 |
68.87 |
9.55 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
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: 2/17/2017 12:44 AM |
| Notes: |
|
|
Belgian_Single_II
|
Trappist Single
|
5 Gallons |
1.046 |
1.009 |
4.94 |
40.08 |
3.4 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 2 |
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: 11/11/2016 1:26 AM |
| Notes: |
|
|
FARMHOUSE W BRETT BRUX
|
Saison
|
5.5 Gallons |
1.051 |
1.011 |
5.21 |
28.4 |
5.88 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2016 7:57 PM |
| Notes: |
|
|
Duck Duck Goose! (Kwak Clone)
|
Belgian Golden Strong Ale
|
4.6 Litres |
17.524 |
5.566 |
6.58 |
31.37 |
8.8 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.06 Litres |
Boil Time: 75 |
Boil Gravity: 13.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2016 11:13 AM |
Notes: Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II
Boil 90 minutes
Ferment 14 days @ 18-24°F
Inspired by:
http://www.homebrewtalk.com/f14/kwak-beer-252114/ |
|
|
Gnomery - March
|
Saison
|
6 Gallons |
1.059 |
1.013 |
6.04 |
63.6 |
5.58 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 72 |
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: 12/17/2015 3:15 AM |
| Notes: |
|
|
Quadsihy
|
Belgian Dark Strong Ale
|
9 Gallons |
1.096 |
1.021 |
9.78 |
41.37 |
35.62 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2015 10:27 PM |
| Notes: |
|
|
Palo Santo
|
Classic Rauchbier
|
5.5 Gallons |
1.114 |
1.032 |
10.85 |
54.24 |
26.45 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 110 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 5/20/2015 12:45 AM |
| Notes: |
|
|
That's No Moon Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.076 |
1.021 |
7.28 |
76.42 |
31.67 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/2/2015 2:59 PM |
| Notes: |
|
|
|
|