Two Hearted Ale Clone (Clawhammer Supply Recipe)
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.015 |
5.66 |
23.4 |
11.12 °L
|
442 |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/7/2021 5:26 PM |
Notes: |
|
White Stout Base
|
American Stout
|
5 Gallons |
1.056 |
1.011 |
5.92 |
56.38 |
7.4 °L
|
442 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2023 12:17 PM |
Notes: |
|
One Pride Pekko S.M.A.S.H.
|
American IPA
|
2 Gallons |
1.065 |
1.011 |
7.09 |
66.89 |
2.95 °L
|
442 |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 78 |
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: 12/18/2022 4:20 PM |
Notes: |
|
Barleywine V2
|
English Barleywine
|
1 Gallons |
1.118 |
1.034 |
10.99 |
75.28 |
14.88 °L
|
442 |
0 |
|
|
Boil
Size: 1.77 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2022 8:27 PM |
Notes: |
|
Blonde Ale And Saison
|
Blonde Ale
|
9.75 Gallons |
1.04 |
1.006 |
4.36 |
27.34 |
3.57 °L
|
442 |
0 |
|
Author:
|
|
|
|
Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.032 |
Efficiency: 65 |
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: 4/23/2022 5:33 PM |
Notes: Brewed on 4/23/2022 with Tanner Judd via BIAB Method.
Mash temp = 153 degrees F with 12 gallons.
SG = 8.2 Brix = 1.033 g/L
OG = 10 Brix = 1.040 g/L
FG for US-05 = 1.006 g/l
FG for BE-134 = 1.002 g/l
I split the 10 gallon batch in two and used Fermentis US-05 for a blonde ale and Fermentis BE-134 for a saison ale. I used the heating pad on the saison to keep the fermentation temp above 80 degrees but never above 85. The blonde ale fermented at room temp 68–75 degrees F. |
|
Coco Coffee Cream
|
Dark Mild
|
5 Litres |
1.036 |
1.007 |
3.73 |
17.4 |
24.14 °L
|
442 |
0 |
|
|
Boil
Size: 7 Litres |
Boil Time: 30 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 39 ° C |
Priming Method: turbinado |
Priming Amount: 30.1 g |
Creation
Date: 4/12/2022 3:55 AM |
Notes: |
|
RONGO WithBrett
|
British Strong Ale
|
22 Litres |
19.114 |
3.685 |
8.48 |
45.36 |
18.28 °L
|
442 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 16.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2022 4:01 PM |
Notes: |
|
American Blonde Ale (for Fruiting)
|
Blonde Ale
|
3 Gallons |
1.051 |
1.009 |
5.52 |
18.89 |
5.2 °L
|
442 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2022 1:05 AM |
Notes: Secondary into 2 1.5 gal batches:
1) 4LB Wegmans frozen Mango, Straw, Pineapple and Peaches
2) 24 oz Rasp, 12 oz Pineapple, 12 oz Peach
bottle 1/22/22 |
|
Lutra Nelson Vienna SMaSH
|
American IPA
|
6 Gallons |
1.06 |
1.012 |
6.25 |
44.96 |
6.84 °L
|
442 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2021 3:50 PM |
Notes: |
|
Basic Irish Stout
|
Irish Stout
|
32 Litres |
1.046 |
1.008 |
4.99 |
22.4 |
50 °L
|
442 |
1 |
|
|
Boil
Size: 37.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 5/23/2021 7:43 AM |
Notes: |
|
Tall Dog IPA
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.014 |
5.51 |
44.53 |
6.59 °L
|
442 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 7:00 PM |
Notes: |
|
My Haus Pale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.01 |
6.1 |
36.86 |
4.33 °L
|
442 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2020 3:31 PM |
Notes: |
|
Carmellow Slim
|
American Porter
|
5.5 Gallons |
1.058 |
1.018 |
5.23 |
25.97 |
40.8 °L
|
442 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2019 2:13 PM |
Notes: Add 2-3 Vanilla beans to keg
See Water Chemistry for mineral additions
How to make caramel:
2 cup table sugar and 2-3 tbsp water, boiled until the sugar melts/carmelizes, takes about 20 mins and is almost completely fermentable, leaving a sweet toffee-like flavor. You can darken more or less depending on the flavor you're looking for. For extra flavor, I add a dash of salt and vanilla extract, and spray the cooling tray (foil) with cooking spray.
Other potential hops:
Northern Brewer
Progress
Williamette
Cascade |
|
IPA
|
American IPA
|
23 Litres |
1.052 |
1.01 |
5.64 |
42.76 |
9.7 °L
|
442 |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2019 7:26 PM |
Notes: |
|
Pale Ale - 21-Minute - Pilsner/Sabro/Mosaic
|
American Pale Ale
|
2 Gallons |
1.052 |
1.01 |
5.47 |
34.64 |
5.77 °L
|
442 |
0 |
|
|
Boil
Size: 2.18 Gallons |
Boil Time: 21 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2019 9:13 PM |
Notes: |
|
G&M Pale Ale
|
American Pale Ale
|
11 Litres |
1.049 |
1.009 |
5.19 |
34 |
4.09 °L
|
442 |
1 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 55 |
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: 7/28/2018 3:07 AM |
Notes: |
|
Dat Spare
|
American IPA
|
5.5 Gallons |
1.053 |
1.01 |
5.65 |
22.89 |
5.49 °L
|
442 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2018 9:44 PM |
Notes: |
|
Dry Porter
|
Irish Stout
|
5.25 Gallons |
1.042 |
1.009 |
4.41 |
37.53 |
29.43 °L
|
442 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
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: 4/28/2018 4:56 AM |
Notes: |
|
American Brown
|
American Brown Ale
|
21 Litres |
1.06 |
1.014 |
5.95 |
18.97 |
22.78 °L
|
442 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
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: 4/7/2018 1:02 AM |
Notes: |
|
Pepper APA 20 Liters
|
American Pale Ale
|
20 Litres |
1.062 |
1.011 |
7.02 |
54.18 |
7.28 °L
|
442 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: Keg |
Priming Amount: 1 Bar @ 4 celsius / 1 week |
Creation
Date: 1/31/2017 5:49 PM |
Notes: Batch # 1
Brewed 17.4.2017, 1.054 (70% efficiency) (5.93%)
No acid malt. 20.7L in fermentor.
Water agents used: Gypsum: 6g, Epsom 3g, Potassium Chloride 2g, Table salt: 1g.
18L+11L
Batch # 2
Brewed 21.4.2017, 1.050 (75% Efficiency), (5.46%)
With acid malt. 21.8L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
18L+11L
Batch # 3
Brew 23.4.2017, 1.048 (62% Efficiency), (5,17%)
With acid malt. 19.0L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+10.5L
Batch #4
Brew 21.7.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Batch #5
Brew 06.8.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Acid rest 120min, mash 120min.
Total brew time: 8h 15min
Failed hop 3 & 4
Batch #6
Brewed 11.02.2018 1.062 (74% efficiency), (6.7%)
No acid malt. 20L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
16L+11L
Total brew time 7h 30min
Machine leak after brew.
Batch #7 to be brewed later on.
Acid malt
Water agents: Gypsum 5g, Calcium chloride 2g, Baking Soda 1g.
16L+11L
Recipe is still a work in progress but in taste it has been very good. Pacific gem gives the peppery taste. |
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