|
Munich Lager
|
Bohemian Pilsener
|
25 Litres |
1.044 |
1.012 |
4.13 |
43.11 |
4.98 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2013 4:30 PM |
Notes: The DME is only in the recipe because my efficiency is a little bit low - you can leave this out.
The lager is really nice - you'd be impressed if you got it in a pub. But it is just a little bit too bitter, so I'd either use a lower AA hop for bittering or use a bit less of it. |
|
|
Big Brew Day Kolsch
|
Kölsch
|
5 Gallons |
1.047 |
1.012 |
4.64 |
20.54 |
3.63 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 4/10/2015 8:42 PM |
| Notes: |
|
|
APA - Australiana
|
American Pale Ale
|
20 Litres |
1.051 |
1.01 |
5.37 |
41.25 |
6.74 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Bottle |
Priming Amount: 6.5g Sugar / Litro |
Creation
Date: 1/27/2017 12:36 AM |
Notes: Água Filtrada = 20l (Mash) + 8l (Boil) + 2l (Starter) = 30 Litros.
FERMENTAÇÃO:
18.0°c - 04 Dias (Verifica a Densidade).
20.0°c até 25.0°c - 04 Dias (Após Atenuação Completa - Elevação da Temperatura Natural).
2.0°c - 05 Dias (Dry Hop).
1.0°c - 03 Dias (Cold Crash) + 02 Dias C/ Gelatina = 05 Dias.
Priming - 15 Dias na Garrafa (6.5g Açúcar / Litro). |
|
|
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.
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|
|
Berliner Weisse
|
Berliner Weisse
|
5 Gallons |
1.034 |
1.006 |
3.73 |
1.12 |
2.67 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 0.75 Gallons |
Boil Time: 15 |
Boil Gravity: 1.227 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2017 2:59 PM |
Notes: 1. Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.
2. Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F
3. Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.
4. Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.
5. After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
6. Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.
7. DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.
8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.
9. Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.
10. Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.
11. Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation. |
|
|
Bitter Goud
|
Double IPA
|
8 Litres |
1.085 |
1.015 |
9.2 |
113.9 |
8.64 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 7:17 PM |
| Notes: |
|
|
PopsBock
|
Doppelbock
|
22 Litres |
1.076 |
1.015 |
7.99 |
22.31 |
21.94 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Brown Sugar |
Priming Amount: 9 |
Creation
Date: 2/21/2016 11:53 PM |
Notes: 23g (2 pacotes) M76 Opcional para o S23.
Temperatura de fermentação entre 10°C.
5 dias para atenuação.
3 semanas de maturação a 0°C.
Utilizado maltes CaraAmber e Aromatico para aproveitar sobras de outras receitas, mas poderia ser 1kg de somente um deles.
|
|
|
Kjeller 5 Klassisk Oktoberfest 25 L
|
Märzen
|
25 Litres |
1.057 |
1.015 |
5.49 |
21.11 |
11.39 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2016 1:10 PM |
| Notes: |
|
|
2014 - 6/1 - SMASH - Simcoe Bomb - 2 Gallon
|
American Wheat or Rye Beer
|
2 Gallons |
1.046 |
1.011 |
4.49 |
76.98 |
5.56 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
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: 6/17/2014 3:27 AM |
| Notes: |
|
|
Better Red Than Dead
|
Irish Red Ale
|
21 Litres |
1.053 |
1.016 |
4.86 |
26.11 |
19.73 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2016 10:46 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/better-red-than-dead/
Original Gravity: 1.053
Final Gravity: 1.016
IBU: 26
SRM: 17
Boil Time: 90 minutes
Use a single-step infusion mash temperature of 67°C.
Hold for 60 minutes.
Bring to a boil for 90 minutes and add Fuggles and East Kent Goldings hops at 45 and 15 minutes remaining respectively.
Ferment at 18°C to 20°C until completion. Bottle condition or keg at 2.0 volumes of CO2. |
|
|
2 Row/Maris Otter DIPA (Columbus, Centennial, Citra)
|
Double IPA
|
5.5 Gallons |
1.079 |
1.015 |
8.47 |
87.93 |
8.34 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2016 4:48 PM |
| Notes: 0 minute hop addition was added to the wort after cooling it to 180 degrees and stirred in. |
|
|
JuleAle
|
Old Ale
|
22 Litres |
1.073 |
1.025 |
6.29 |
41.36 |
23.92 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 5 g sukker/l |
Creation
Date: 9/20/2015 12:15 PM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Gjæring på 18 grader i 4-5 dager, 21 grader i 9-10 dager.
7,8kg malt er maks i meskebøtta. |
|
|
Cascade Smash Pale Ale
|
American Pale Ale
|
1 Gallons |
1.058 |
1.014 |
5.83 |
56.31 |
3.89 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2018 5:46 PM |
| Notes: |
|
|
CLONE GOOSE ISLAND MIDWAY
|
American IPA
|
20 Litres |
1.082 |
1.016 |
8.69 |
30.92 |
6.35 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 3.56 bar |
Creation
Date: 11/10/2021 1:59 PM |
| Notes: |
|
|
21A - American IPA (#7)
|
American IPA
|
24 Litres |
1.065 |
1.013 |
6.8 |
41.47 |
5.41 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2018 12:13 AM |
Notes: Big juicy IPA. Keep the base beer and play with the dry hops for different versions. This is about a 95% (with the citra/mosaic dry hop) clone of Station 26's Juicy Banger.
Versions 1-3: bounced between too bitter, too malty, and too boring...
Version 4: almost there, needs more bitterness
Version 5: dialed in bitterness, flavor, and dry-hops [apollo] (centennial) {citra/mosaic}
Version 6: tried Simcoe/Azacca/CTZ in the dry hop (too bitter!)
Version 7: repeat #5, bumped up DH to 12g/L
"I think this was dry-hopped too much."
-- No one |
|
|
Ginger Kilju
|
Fruit Beer
|
1.25 Gallons |
1.072 |
1.001 |
9.35 |
0 |
13.2 °L
|
1.7K |
1 |
|
|
Author:
|
|
sinko33
|
|
| Boil
Size: 1 Gallons |
Boil Time: 10 |
Boil Gravity: 1.09 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/10/2022 12:44 AM |
| Notes: |
|
|
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: |
|
|
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 |
|
|
Pedal Haus Maple Milk Stout Clone
|
Sweet Stout
|
5 Gallons |
1.067 |
1.026 |
5.45 |
33.07 |
25.99 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2017 4:13 PM |
Notes: Mash in to achieve temperature of 158 °F (70 °C). This temperature allows alpha amylase to be active but inhibits beta amylase so the resulting beer is slightly sweeter. Hold 30 minutes for conversion. Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with enough water to collect 6 gallons (23 L).
Add lactose powder and first hop addition at start of boil. Boil 60 minutes total, adding the Delta hops with 15 minutes remaining.
Chill to 64 °F (18 °C), aerate, and then pitch yeast. Ferment at 64 °F (18 °C) through primary, then let rise to 66°F (19 °C). Add the maple syrup when primary is slowed but still has minor activity. It will ferment the sugar but retain some aromatics. Condition for two weeks then rack to bottles or keg at 2.3 volumes. |
|
|
German Hoppy Lager
|
Kellerbier: Pale Kellerbier
|
5.5 Gallons |
12.452 |
3.188 |
4.96 |
45.06 |
3.59 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 9.2 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2018 1:37 PM |
| Notes: |
|
|
|
|