|
Box Jelly Antidote (Australian Light Sparkling Ale)
|
Blonde Ale
|
5.5 Gallons |
1.044 |
1.01 |
4.55 |
18.51 |
6.01 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.41 |
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: 3/4/2015 11:12 PM |
Notes: Primary yeast pitch with British Ale yeast: ferment for 4-5 days.
Second yeast pitch with Champagne yeast, and dry hop with 0.5 oz Saaz leaf Hops; ferment for 3-4 days.
[Original recipe calls for 7# Vienna malt. 12.2 oz cane sugar may be needed to get ABV to 4.5%. If able to get hands on more Vienna malt... Remember to get additional 1.45 lbs to get ABV to 4.5%.]
**An acquaintance from Queensland said that an Australian brewery would use Champagne yeast in their recipes... I am unsure as to why, but I deduce that with a fresh brew, the Champagne yeast will provide an acidity/crispness, since it will convert all residual sugars. I can only assume that there needs to be an ale yeast to pitch initially, so that there are some appropriate breadiness and esterification to the flavors. A high amount of dextrin-rich malt may counterbalance the inevitable tart flavor.
Here's hoping. Cheers! |
|
|
Paulene Farewell ESB
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.054 |
1.015 |
5.06 |
42.79 |
12.94 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 5/22/2015 3:15 PM |
Notes: Steep CaraMunich II, pale chocolate and Carmel 80L in 1 gal H2O at 160 deg F for 30 min. Add to boil at 60 min.
Mashed: 27 Aug 15
Brewed: 28 Aug 15
O.G.: 1.042
2nd: 5 Sep 15
Bottled: 19 Sep 15
Consumed: 17 Oct 15 |
|
|
Elderflower Pale
|
Standard/Ordinary Bitter
|
23 Litres |
1.037 |
1.008 |
3.8 |
27.26 |
6.61 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 72 |
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: 7/12/2015 6:07 AM |
| Notes: |
|
|
Blonde Ale
|
Blonde Ale
|
21 Litres |
1.047 |
1.01 |
4.81 |
27.81 |
3.89 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: batch |
Priming Amount: 100g dextrose |
Creation
Date: 8/5/2015 7:13 PM |
Notes: + 1l starter
lost water mash tun = 3.75 l |
|
|
Mr. Blonde
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.012 |
4.62 |
26.52 |
4.44 °L
|
1.2K |
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: 8/2/2012 2:23 PM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
8.5 Gallons |
1.052 |
1.012 |
5.3 |
20.53 |
4.37 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 74 |
Mash Thickness: 1.1 |
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: 2/8/2016 11:06 PM |
| Notes: |
|
|
SMaSH Pale Ale (Maris Otter/Challenger)
|
Standard/Ordinary Bitter
|
5 Gallons |
1.064 |
1.012 |
6.79 |
31.31 |
7.49 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2018 10:21 PM |
| Notes: |
|
|
Hazy Rice IPA
|
Specialty IPA: New England IPA
|
155 Gallons |
15.361 |
4.151 |
6.09 |
19.48 |
3.98 °L
|
1.2K |
0 |
|
|
Author:
|
|
Crow Hop
|
|
| Boil
Size: 170.5 Gallons |
Boil Time: 60 |
Boil Gravity: 14 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/17/2023 9:45 PM |
| Notes: |
|
|
Saison For The Bee Keepers
|
Saison
|
5 Gallons |
1.058 |
1.012 |
6.03 |
25 |
5.91 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.27 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/31/2021 4:36 AM |
Notes: Special Instructions / Notes:
Left to ferment outside in a plastic bucket for 4 weeks. 85 degrees for first 10 days. |
|
|
Dark Heart Of The Forest
|
Imperial Stout
|
40 Gallons |
1.109 |
1.015 |
12.31 |
73.47 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 42.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/25/2021 8:07 AM |
Notes: Special Instructions / Notes:
WARNING: this recipe assumes that you have an oxygen system and are able to add sugars and oxygen to the beer during the first 5 days of fermentation.
A few extra bits of information that you might find useful:
Est. pre-boil gravity, before adding malt extract: 1.058
Est. pre-boil, after adding the malt extract: 1.096
Est. original gravity, before adding all the sugars: 1.108
Est. original gravity, after adding all the sugars: 1.146
FG: 1.015
Abv: 17.8%
Ferment at 62F
Once primary fermentation starts, say 12-36 hours after pitching, do the following:
Feed sugars twice a day if possible (see schedule below).
Every time you feed, inject oxygen.
Sugar mix: in a sauce pan, mix 1/4 cup of water with maple syrup, brown sugar, table sugar and the yeast nutrient. Heat and stir till the sugar is mostly dissolved. Don't worry about cooling it off. Just dump it right in.
Feeding schedule:
(WARNING: in the Extra Ingredients section, the numbers were for 40 gallons. Since you will most likely be fermenting this in increments of 5 gallons, the numbers below are for a 5 gallon batch).
Day 1, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 1, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Note that by that time you should have your WLP099 yeast starter going.
Day 2, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 2, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Pitch the WLP099 yeast!
Day 4, 1: 1/4 lbs total of brown and table sugar, remainder of the maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 4, 2: 1/4 lbs total of brown and table sugar. Oxygenate. |
|
|
Frankenstein
|
American Strong Ale
|
20 Litres |
1.082 |
1.014 |
8.88 |
97.89 |
16.42 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 8/30/2020 9:09 PM |
| Notes: |
|
|
Mango Milkshake IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.02 |
5.74 |
17.58 |
4.47 °L
|
1.2K |
6 |
|
|
|
| Boil
Size: 6.99 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 4.2 oz |
Creation
Date: 1/2/2019 9:26 PM |
Notes: Can sub 1kg passionfruit puree for 3 kg frozen mango chunks
Sulfate/chloride ratio ~1:3
Lactose and yeast nutrient at 10 minutes in boil
Dry hop with fruit at ferm temp (loose), on ~day 5
Start cold crash after ~+4 days
Keg after ~+5 days
Usually keg condition |
|
|
Resinous
|
American IPA
|
5.5 Gallons |
1.068 |
1.017 |
6.68 |
83.67 |
8.75 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2018 4:44 AM |
| Notes: |
|
|
Halloween Pumpkin Ale
|
Fruit and Spice Beer
|
15 Litres |
1.063 |
1.016 |
6.16 |
30.15 |
15.12 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2018 12:19 PM |
| Notes: If using fresh pumpkin, cut into quarters, seed, and bake in oven at 350°F (177°C) for 45 minutes. Scoop pumpkin from skin. Add baked pumpkin or canned pumpkin to the mash. Mash the grains and pumpkin for 60 minutes at 154°F (68°C) |
|
|
Brut IPA
|
American IPA
|
5.5 Gallons |
1.056 |
1 |
7.3 |
40.19 |
3.26 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.6 |
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 8:46 PM |
| Notes: https://omegayeast.com/brut-ipa-recipe |
|
|
Centennial Promise (Smash IPA)
|
American IPA
|
5 Gallons |
1.06 |
1.014 |
5.97 |
70.38 |
6.11 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 62 |
Mash Thickness: 1.38 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2018 8:35 PM |
| Notes: |
|
|
Matt's Trillium Clone
|
American IPA
|
5.5 Gallons |
1.082 |
1.019 |
8.29 |
194.05 |
4.71 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 72 |
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: 8/22/2017 5:54 PM |
| Notes: |
|
|
Pliny'ish Clone (2015) 3 Gal
|
Double IPA
|
3 Gallons |
1.077 |
1.015 |
8.05 |
115.4 |
5.51 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 4:50 PM |
Notes: http://www.homebrewtalk.com/showthread.php?t=522636&page=9
http://blt.homenet.org/wordpress/?p=1288
http://www.bertusbrewery.com/2015/10/pliny-elder-40.html
https://www.reddit.com/r/Homebrewing/comments/3qudjg/the_actual_pliny_the_elder_recipe/?st=iufoco30&sh=1fdc5072 |
|
|
NEIPA #01
|
American IPA
|
14 Litres |
1.058 |
1.013 |
5.85 |
32.68 |
4.38 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 62 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 11:28 PM |
| Notes: |
|
|
FarEast IPA V2
|
American IPA
|
25 Litres |
1.063 |
1.012 |
6.65 |
86.06 |
11.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
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: 1/3/2016 12:13 AM |
| Notes: |
|
|
|
|