|
Winter Warmer
|
Holiday/Winter Special Spiced Beer
|
2 Gallons |
1.061 |
1.015 |
6.22 |
35.58 |
29.08 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2014 9:13 PM |
Notes: Brewed 12-14-14
O.G. 1.054
Bottled 1-4-15
O.G. 1.015
ABV: %5.12 |
|
|
Bam Bière
|
Belgian Pale Ale
|
5.5 Gallons |
1.04 |
1.006 |
4.46 |
23.85 |
5.61 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 73 |
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: 1/12/2015 6:45 PM |
Notes: Ramp up to 80F over first week.
After primary fermentation, rack and pitch sour stout dregs.
Prep 0.3 oz oak cubes by zapping in microwave with water for 30 seconds. Drain, then add to secondary.
|
|
|
C7D American Amber Ale Annie Johnson (Pending Brew Date)
|
Imperial IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.21 |
39.83 |
15.89 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2015 5:25 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • ____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Date: Pitch Yeast • _________________
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________
♦ SESSION NOTES:
♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
♦ RECIPE NOTES:
What was the recipe source?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here's the recipe that won Annie Johnson (Master Brewer PicoBrew) her first award:
Atomic Amber - My American amber we drank on the show.
It was my first win, ever, and this is the original recipe.
A ProMash Recipe Report
BJCP Style and Style Guidelines
--------------------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
--------------------------------------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.31
Anticipated OG: 1.070 Plato: 16.95
Anticipated SRM: 16.0
Anticipated IBU: 39.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------------------------------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.054 SG 13.31 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
----------------------------------------------
87.3 12.50 lbs. Pale Malt(2-row) America 1.036 2
3.5 0.50 lbs. Crystal 40L America 1.034 40
3.5 0.50 lbs. Crystal 90L America 1.033 90
3.5 0.50 lbs. Victory Malt America 1.034 25
1.3 0.19 lbs. Chocolate Malt America 1.029 350
0.9 0.13 lbs. CaraMunich Malt Belgium 1.033 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
---------------------------------------------
0.60 oz. Magnum Pellet 13.50 33.0 60 min.
0.50 oz. Cascade Pellet 5.75 2.3 10 min.
0.50 oz. Centennial Pellet 10.50 4.3 10 min.
0.50 oz. Cascade Pellet 5.75 0.0 0 min.
0.50 oz. Centennial Pellet 10.50 0.0 0 min.
Yeast
--------------------------------------------
Fermentis US-05 or use White Labs CA Ale but I love dry yeast.
Mash Schedule
--------------------------------------------
Mash Type: Multi Step
Grain Lbs: 14.31
Water Qts: 17.74 - Before Additional Infusions
Water Gal: 4.43 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 104 Time: 15
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-------------------------------------------
Brewer's notes: This beer may also be dry hopped post fermentation with 1/2
ounce each of Cascade and Centennial hops for 5-8 days at room temperature
.
It's bigger than most American Ambers but has complex malt character with supporting hops.
Awards
-------------------------------------------
1st Place California State Fair 2001
http://www.thebrewingnetwork.com/
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|
|
Kelp Stout
|
American Stout
|
5.75 Gallons |
1.066 |
1.016 |
6.58 |
37.42 |
36.13 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 |
Creation
Date: 11/6/2021 12:24 PM |
Notes: Step mash using Breweasy two vessel kettle RIMS - Heat 5 gal to 157, add 15 pounds grain for first rest 145. Hold 30 min, raise to 158 and hold 30 min. Raise to 170 and drain.
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|
Bugeater's Oatmeal Raisin Cookie Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.042 |
1.012 |
3.91 |
18.14 |
13.86 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2018 5:43 PM |
Notes: Forum Thread here: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=16493
Toast rolled oats in 325ºF/163ºC oven for approximately 1 hour. Some notes in thread about leaving them in a bag to cool down overnight, but some that skipped the cooling step in main forum thread.
Other threads suggest it's required: https://www.reddit.com/r/Homebrewing/comments/1s6qdi/can_i_get_help_converting_my_oatmeal_stout_recipe/
After starting fermentation, make up spice and raisin tincture. Split and scrap the vanilla bean and put all of it into the bourbon. Let soak for at least a week. Filter with coffee filter and pour into bottling bucket or keg.
Add tincture to taste. Some report that 4-5 oz is enough, others say not enough.
Added raisins to the tincture for more of a raisin kick. Cut raisins coarsely and add to bourbon with spices.
Substituted the inverted turbinado sugar for Belgian Candi Syrup D45 according to a comment that inverting didn't make a difference and someone else saying they made this sub. I think the point here is "brown" sugar that isn't molasses.
Yeast recommended WLP002, but WY1968, A09 Pub, Safale S-04, and Danstar Nottingham are all decent subs.
Don't usually pay attention to water |
|
|
Framinghammer Baltic Porter Clone
|
Baltic Porter
|
5.25 Gallons |
1.108 |
1.025 |
12.29 |
44.88 |
46.35 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.37 Gallons |
Boil Time: 90 |
Boil Gravity: 1.089 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 4/3/2018 9:43 PM |
| Notes: |
|
|
Gilby's Big Breakfast V3 - 10L
|
Russian Imperial Stout
|
10.5 Litres |
1.075 |
1.013 |
8.2 |
107.61 |
50 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 10.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2017 11:12 PM |
| Notes: YEAST: Built up a starter from 3 week old 2nd gen WLP090. 4.5L starter and approx 250ml trub. |
|
|
Raging Bull Porter
|
Robust Porter
|
6 Gallons |
1.069 |
1.016 |
6.93 |
55.8 |
29.87 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2013 9:44 PM |
Notes: Will use slurry from previously harvested yeast.
Primary fermentation will be 10 days.
Secondary fermentation will be for 14 days.
Brown sugar syrup will be added on day three of primary fermentation.
Cold crash for 3 days then add gelatin and cold crash an additional 3 days.
I usually do ten bottles immediately after primary fermentation and keg the remaining 5 gallons after secondary fermentation. |
|
|
K97 Cascade Pale Ale
|
American Pale Ale
|
12 Litres |
1.062 |
1.017 |
5.85 |
43.86 |
6.52 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/3/2019 7:57 PM |
Notes: procédure: 17 litres dans la marmite
metabisulfite
3.9 grammes de gypse, 2.1 dans l'eau de rincage.
puis acide lactique:
mash: 32 ml
rincage: 12 ml
profile d'eau
mash ph: 5.25
rincage ph: 5.5
profile: ca: 116, mg 5, na 26, so4 190, cl 57, co3 -24
mash ph 5.32
ph rincage 5.8 |
|
|
Dark Matter
|
Imperial Stout
|
24 Litres |
24.491 |
5.247 |
10.85 |
55.29 |
47.97 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 19.9 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2017 11:29 PM |
Notes: 2017 version had all kinds of malts in there: c20, c120, brown, chocolate, black barley (pic)
2018 I'm simplifying and just using brown, c120 and black barley
- expect terrible efficiency in the 55% range. There's just so much grain to mash. Maybe try leaving it overnight next time for some extra grav points and better fermentability.
- Last time was 10kg of base malt for 24L. Mashed 1hr and got 1.078 pre-boil.
- added 500g sugar to get us up over 1.085; shooting for around 9% ABV
- Experimenting with adding 1/2 Bourbon-soaked oak spiral (and some of the oaked bourbon) to the keg.
- bumped up the black barley (+100g) as this one (2018) is a bit light once it clears. |
|
|
Schwarzbier (Black Lager)
|
Schwarzbier
|
5.75 Gallons |
1.048 |
1.008 |
5.34 |
31.99 |
25.76 °L
|
1.7K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
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: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2016 4:48 PM |
Notes: Cara Special is what hearts carries.
bumped ibus up to almost 32 was 27.5
Changed to Step Mash from 90 minutes 152 |
|
|
"The Showdown" Oak Aged Cherry Sour
|
Wood-Aged Beer
|
5.75 Gallons |
1.061 |
1.008 |
7.01 |
47.4238 |
8.43 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.65 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/29/2020 4:25 AM |
| Notes: |
|
|
Smoked Peach Ale
|
American Pale Ale
|
5.5 Gallons |
1.044 |
1.007 |
4.75 |
32.78 |
5.62 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2015 9:15 PM |
| Notes: |
|
|
De Garde Of Earthly Delights
|
Bière de Garde
|
3.25 Gallons |
1.066 |
1.013 |
6.99 |
23.41 |
12.45 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 2/15/2018 4:57 AM |
Notes: Can sub honey for the cane sugar if you want a touch of honey character to complement the malt flavors.
French Strisselspalt hops for the late addition would be good as well.
Lots of possible yeast choices for Biere de Garde: Can use a cool-fermented hybrid strain like Kölsch or Alt (German Ale), a Belgian Ale strain fermented on the cool side (don’t want too high esters and phenolics, but some), such as WLP 515 or WLP 570/Wyeast 1388, a farmhouse strain like Wyeast 3726, or Wyeast 3725-PC (Biere de Garde), WLP 072 (French Ale) or WLP 073 (Artisinal Country Ale) would be ideal... if you can find any of them. Additionally, can use a lager strain fermented on the warm side.
Lager for 1-6 months, if you can wait that long!
Won silver in Belgian Ale category at the 2018 Dixie Cup competition. |
|
|
Last Hope Ale
|
Best Bitter
|
26 Litres |
1.045 |
1.011 |
4.48 |
32.32 |
12.28 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 83 |
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: 2/3/2017 3:34 PM |
| Notes: |
|
|
Finger Lime IPA
|
American IPA
|
21 Litres |
1.05 |
1.01 |
5.29 |
38.31 |
5.54 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2019 1:32 AM |
Notes: Batch #1- 26/5/19 - Eff. 54% - Vol. 21L
Finger lime IPA, based on a Session IPA (4.6%) but upped ABV to around 5%
Substitutes;
- Gladfield Light Crystal for Caramalt
- Didn't get Mand. Bav. hops, Magnum was sent instead.
5/6/19 - SG: 1013, dry hopped.
9/6/19 - Added 120g of frozen/thawed finger lime pearls, looks very juicy and cloudy, SG: 1013.
12/6/19 - Cold crashed.
16/6/19 - Kegged, added 120g of frozen/thawed finger lime pearls. Tasting slightly of lime and very clean.
17/6/19 - Force carbed at 30psi for 2min 45 sec, pretty full keg with limited head space.
2/6/19 - Tastes of bitter lime, especially on the back, not too strong but next time I'll use more in season finger limes for a sweeter finish. This is quite well received and should do again.
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|
|
DEFCONN Garage Beer
|
American Light Lager
|
5.75 Gallons |
1.035 |
1.008 |
3.55 |
13.3 |
2.87 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 7.61 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12.57 |
Creation
Date: 7/19/2022 2:48 PM |
| Notes: OG recipe was Vanguard hops and 7.5lbs of 2-row instead of 8. |
|
|
Festbier
|
Festbier
|
11.5 Gallons |
1.056 |
1.01 |
6.04 |
21.64 |
7.39 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 12.63 Gallons |
Boil Time: 45 |
Boil Gravity: 1.051 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2017 1:07 AM |
Notes: Water additions: 4mL acid, 6g gypsum, 8g CaCl2
TOTAL WATER NEEDED 13.75 Gallons
STRIKE WATER TEMP 161 Fahrenheit
TOTAL MASH VOLUME 15.55 Gallons
PREBOIL WORT 12.63 Gallons
POSTBOIL WORT 11.50 Gallons
INTO FERMENTER 11.50 Gallons |
|
|
Simcoe And Centennial Pale Ale
|
American Pale Ale
|
20.8 Litres |
1.046 |
1.008 |
4.95 |
52.52 |
6.86 °L
|
1.7K |
0 |
|
|
Author:
|
|
TheBuddster
|
|
| Boil
Size: 22.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2015 1:37 AM |
| Notes: |
|
|
Jens
|
English IPA
|
4.5 Litres |
1.058 |
1.016 |
5.53 |
46.02 |
6.02 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2014 12:37 PM |
| Notes: |
|
|
|
|