Amber Of The Vale V2.6
|
American Amber Ale
|
6 Gallons |
1.053 |
1.01 |
5.63 |
32.3 |
12.85 °L
|
5.7K |
7 |
|
|
Boil
Size: 7.57 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: Keg |
Priming Amount: Force carb |
Creation
Date: 1/23/2016 6:07 PM |
Notes: I recommend clearing with Gelatin.
Won 1st place in Fort Walton Beach Homebrew club malty beers category. |
|
Sam Adams Summer Ale Clone
|
American Pale Ale
|
5 Gallons |
1.06 |
1.012 |
6.36 |
36.4 |
3.59 °L
|
6K |
9 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2017 4:23 PM |
Notes: |
|
Focal Banger | The Alchemist (Approximation) Braumeister 20L
|
American IPA
|
21 Litres |
1.065 |
1.012 |
6.99 |
59.68 |
5.41 °L
|
6.8K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2017 2:55 PM |
Notes: BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)
25l to mash / Mash PH 5.4/5.5
No sparge
Boil Ph: 5.2
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/10 days"
Dry Hop "5 days" 22c˚
150g citra
5 days, Cold crash before packaging |
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LUX Rye Ale | Bissell Brothers (approximation) Braumeister 20L
|
American Pale Ale
|
21 Litres |
1.067 |
1.016 |
6.7 |
47.18 |
5.05 °L
|
6.9K |
6 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.061 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2017 2:22 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total RO Water: 28l.
(Hoppy Juicy, its a cloudy beer)
28l to mash / ph 5.3/5.4
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days" |
|
The Substance|Bissell Brothers, (approximation) Braumeister 20L
|
American IPA
|
21 Litres |
1.068 |
1.018 |
6.62 |
58.02 |
5.37 °L
|
6.6K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 7:02 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total Water: 27l.
(Hoppy NEIPA Juice, its a cloudy beer)
27l to mash / Mash ph 5.4/5.5
no Sparge
Boil Ph 5.2
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"
Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
20g Summit
30g Chinook
*2nd Dry Hop at Stable Gravity
50g Apollo
70g Falconer's Flight |
|
SMaSH APA
|
American Pale Ale
|
10 Litres |
1.054 |
1.009 |
5.88 |
43.93 |
5.84 °L
|
6.7K |
20 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 8:56 AM |
Notes: |
|
Deschutes Twilight Summer Ale Clone V1.3
|
American Pale Ale
|
6 Gallons |
1.05 |
1.009 |
5.34 |
35.78 |
6.15 °L
|
5.8K |
1 |
|
|
Boil
Size: 7.4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 9:26 PM |
Notes: |
|
Chocolate Stout
|
No Profile Selected |
80 Litres |
1.053 |
1.01 |
5.71 |
35 |
41.98 °L
|
5.9K |
2 |
|
|
Boil
Size: 100 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2016 2:33 AM |
Notes: |
|
Munich Helles - Braumeister 20L
|
Munich Helles
|
21 Litres |
1.047 |
1.01 |
4.87 |
18.55 |
4.16 °L
|
6.6K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 2/21/2016 1:55 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below |
|
Heavy Oil - Braumeister 20L
|
Russian Imperial Stout
|
20 Litres |
1.121 |
1.035 |
11.34 |
44.28 |
50 °L
|
5.9K |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.093 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2016 12:53 AM |
Notes: Important
I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that
Instructions
. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.
. Second Mash:
Other half of the grains in the pipe with (black malt in the last 40 minutes.) - 4l sparge warter.
Aerate the wort with pure oxygen or filtered air and pitch (2 Safale S04 yeast).
.First fermentation at 18 to 20 c˚ 15 days
.Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag"
.Cold crash "10 days" at 0c˚
Cheers!!
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|
Amendurå (De Molen Amarillo Clone) V4
|
Belgian Specialty Ale
|
4.5 Litres |
1.067 |
1.012 |
7.21 |
50.01 |
26.55 °L
|
7.4K |
6 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2014 3:18 PM |
Notes: |
|
Summit EPA Clone V1.4
|
American Pale Ale
|
6 Gallons |
1.049 |
1.009 |
5.3 |
42.22 |
8.67 °L
|
5.8K |
1 |
|
|
Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 3:55 PM |
Notes:
|
|
West Coast APA - Braumeister 20L
|
American Pale Ale
|
21 Litres |
1.053 |
1.012 |
5.39 |
50.25 |
4.8 °L
|
6.7K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2016 10:41 PM |
Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash / Ph mash 5.3
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"
Dry Hop "5 days" 20c˚
Simcoe
Amarillo
Cold crash "5 days" at 0c˚ |
|
Belgian Dubbel (BIAB)
|
Belgian Dubbel
|
26.5 Litres |
1.058 |
1.012 |
5.93 |
19.55 |
15.38 °L
|
7.9K |
6 |
|
Author:
|
|
Sean Sutherland
|
|
Boil
Size: 30.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 12/30/2015 5:33 PM |
Notes: OG: 1.064
FG: 1.012
ADF: 81%
IBU: 23
Color: 15 SRM
Alcohol: 6.9%
|
|
Heretic Evil Twin / Approximation - Braumeister 20L
|
Specialty IPA: Red IPA
|
21 Litres |
1.062 |
1.013 |
6.37 |
40.18 |
19.01 °L
|
5.9K |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2015 10:16 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
25l to mash
4l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"
Dry Hop "7 days" 20c˚
Columbus
Citra
Second dry hopping
Citra "7 days" 20c to 0C˚,
|
|
RIS XXX
|
Russian Imperial Stout
|
21 Litres |
1.103 |
1.018 |
11.24 |
77.48 |
42.93 °L
|
7.8K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2015 3:41 PM |
Notes: Important
I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that
Instructions
. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.
. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your berr plus.4l sparge warter
My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Black malts add in the last 40 minutes
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation 15 days at 20 c˚
Cold crash 15 days at 0C˚ |
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Saison Du Tracteur Clone
|
Saison
|
5.5 Gallons |
1.048 |
1.004 |
5.86 |
35.15 |
3.58 °L
|
6.5K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2015 6:00 PM |
Notes: *Saison du Tracteur*
Wyeast 3711 yeast (or grow some from a bottle)
Amarillo and Simcoe
Pilsner, wheat and rye
Big dry hop
35 IBU
6% abv
Ferment high - pitch mid-60s and attach the heat belt, no temp control
Water chemistry set up for hoppy beer |
|
Rotbier
|
Vienna Lager
|
3.5 Gallons |
1.049 |
1.01 |
5.08 |
30 |
12.01 °L
|
6K |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 2:22 PM |
Notes: Ferment at 53°, keg day 13 and lager 5 weeks at 34°. |
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Sweet California Blonde
|
Blonde Ale
|
5.5 Gallons |
1.063 |
1.016 |
6.16 |
23.04 |
6.68 °L
|
5.7K |
10 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2014 6:23 AM |
Notes: Brew steps are the same as Raspberry Wheat notes without the fruit. Secondary fermentation is up to you. It’s seems like a good idea to move it off the yeast cake after aggressive fermentation is done (after first 2-3days). |
|
Raspberry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.058 |
1.015 |
5.59 |
23.81 |
3.85 °L
|
6.2K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2014 5:02 AM |
Notes: 1) Heat water to 164 degrees then remove from heat and stir in grain (in a 5 gallon painter mesh bag, use clips to keep bag up in kettle) temp will drop about 10 degrees after adding grain. Let sit for 60min stirring occasionally. Boil some extra water in another container while awaiting mash completion. After 60 min, mash complete.
2) Remove grain bag. Get as much out as possible :)
3) Boil. Upon start of boil add 1oz of your preferred hops in mini-mesh bag.
4) After 45min of boil, add 1oz your preferred hops in second bag. Boil is done at 60 minutes. Remove hops bags.
5) Cool Wort to 70 degrees. I did an ice bath, it's helpful to have a few bags of ice from the store handy for this. Once Wort is at 70 degrees pour into fermenter. Raise level to 5.5 gallons with preboiled good water (if it has dropped below that). Pitch preferred yeast. Seal top, shake fermentor to oxygenate yeast. Allow to ferment at 70 degrees. After 36 hours of very active fermenting, it ended up with a couple of inch yeast cake at the bottom so I transferred the wort into the secondary fermenter to get it off of the yeast cake and add flavor. Once it's in the secondary fermenter add 1 quart of raspberry concentrate. Secondary fermentation was slow and steady (1-3 gurgles per minute). Alot of the stuff I mentioned seasoned brewers already know, but some of these details were things I did not know.
This batch of beer turned out great! Good Luck with yours! :)
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