|
Robut Porter
|
Robust Porter
|
5 Gallons |
1.062 |
1.016 |
6.1 |
30.04 |
37.05 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 7:01 PM |
| Notes: |
|
|
Fremont Brewing's Before Dark Star Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.059 |
1.016 |
5.64 |
52.21 |
50 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 2/16/2020 12:25 AM |
Notes: DIRECTIONS
Mash at 154°F (68°C). Boil for 60 minutes with a good, rolling boil, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Oxygenate the wort very well and pitch the yeast. Ferment between 65°F (18°C) and 75°F (24°C) for 30 days, adding cinnamon at the start and tasting every 12, 24, 36 hours until you reach the desired level of taste, remembering that the flavors will meld over time.
TIPS FOR SUCCESS
Don’t sweat the cinnamon too much. During fermentation with the cinnamon, remember it will fade over time, so it’s best to start out with both the cinnamon and licorice a bit larger in the presentation than you may want. Time is the key to this beer coming together. |
|
|
Enigma Black IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.83 |
61.82 |
40 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2014 6:28 PM |
| Notes: |
|
|
Black Ruby Porter (2014 Sjporr Entry, 3rd In Europe)
|
Robust Porter
|
20 Litres |
1.055 |
1.016 |
5.18 |
40.69 |
37.86 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2014 9:05 PM |
| Notes: SJPorr competition entry. 3rd in Europe leg |
|
|
Hazy 2.0 - BRU 1 & Sabro - Dai Kide
|
Specialty IPA: New England IPA
|
35 Litres |
1.054 |
1.013 |
5.37 |
12.21 |
4.36 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 40 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 1.77 bar |
Creation
Date: 11/8/2020 5:32 AM |
| Notes: |
|
|
Little Creatures Clone
|
American Pale Ale
|
13 Litres |
1.047 |
1.011 |
4.65 |
31.66 |
6.94 °L
|
1.6K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 9/22/2015 9:27 PM |
| Notes: |
|
|
Low ABV
|
Blonde Ale
|
12 Litres |
1.021 |
1.007 |
1.82 |
16.97 |
3.27 °L
|
1.6K |
0 |
|
|
Author:
|
|
riccardosantella@gmail.com
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 3:01 PM |
| Notes: |
|
|
75 - A Dip In The Chocolate 11-12-16
|
Specialty IPA: Brown IPA
|
21.5 Litres |
1.063 |
1.016 |
6.16 |
41.94 |
13.93 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2016 4:16 AM |
| Notes: |
|
|
Warlock Clone
|
Spice, Herb, or Vegetable Beer
|
6 Gallons |
1.075 |
1.025 |
6.55 |
18.14 |
47.47 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 75 |
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: 6/16/2016 12:23 AM |
| Notes: |
|
|
KBH -- Hamms Beer Clone!
|
American Light Lager
|
5.75 Gallons |
1.046 |
1.01 |
4.82 |
13.82 |
2.74 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.21 psi |
Creation
Date: 12/31/2023 2:16 AM |
Notes: "From the Land of the Sky Blue Waters" !! -- Targets per Hamms itself: ABV 4.7%, IBU 13, SRM 3
Hops goals:
2.7 AAU Tettnanger hops (60 min.) (0.6 oz./17 g at 4.5% AA)
2.4 AAU Hallertau hops (60 min.) (0.6 oz./17 g at 4% AA)
2.4 AAU Hallertau hops (5 min.) (0.6 oz./17 g at 4% AA)
1) make 1L yeast starter -- start 3 days prior to Brewday time
2) add Fermcap prior to boil
3) add Whirlflock 15 mins before end of boil
4) add PMB when kegging
***
Recipe partially based on BYO Replicator Recipe by Steve Bader -- https://byo.com/recipe/theodore-hamms-brewing-company-hamms-clone/ . With one main change I made to use flaked corn instead of brewers corn grits, since grits must be cooked to gelatinize the starches and then added to the mash. Flaked corn has already been gelatinized, so can go straight to saccharification rest. |
|
|
Lokentaz Peach Melomel
|
Experimental Beer
|
5 Gallons |
1.115 |
1.019 |
12.62 |
0 |
6.81 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 100 |
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: 7/17/2015 2:11 PM |
| Notes: |
|
|
Pater Bier
|
Trappist Single
|
6 Gallons |
1.041 |
1.01 |
4.1 |
27.9 |
2.84 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.034 |
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: 1/4/2018 12:24 PM |
| Notes: |
|
|
ESB - First Gold
|
Strong Bitter
|
21 Litres |
1.059 |
1.014 |
5.93 |
35.78 |
11.7 °L
|
1.6K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 3/7/2016 4:56 PM |
| Notes: |
|
|
Penny Whip
|
Ordinary Bitter
|
3.7 Gallons |
1.038 |
1.009 |
3.79 |
29.85 |
8.35 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 4.05 Gallons |
Boil Time: 30 |
Boil Gravity: 1.035 |
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: 1.72 psi |
Creation
Date: 1/13/2022 9:22 PM |
| Notes: Late hops: use freshest, most appropriate hops available. EKG, Fuggles, Pilgrim, Challenger, Progress, Bramling Cross etc. |
|
|
Brulosopher's Best Blonde Ale
|
Blonde Ale
|
25 Litres |
1.048 |
1.012 |
4.76 |
23.1 |
3.9 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
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: 8/20/2018 2:42 PM |
| Notes: |
|
|
Milk Stout
|
Sweet Stout
|
2.5 Gallons |
1.051 |
1.014 |
4.84 |
33.43 |
37.55 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 3 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: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2016 8:38 PM |
| Notes: |
|
|
Kolsch/Belgian Pale Split Batch
|
Kölsch
|
11 Gallons |
1.042 |
1.01 |
4.27 |
32.77 |
3.07 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 1:29 PM |
Notes: Split batch - 5.5 gallons Kolsch ale yeast, 5.5 gallons Belgian (Wyeast 3655).
Kolsch - 2L starter + Clarity Ferm. This half gets the fridge. Start on the cool end for 4-5 days, bump up to finish out, then cold crash for a couple of weeks.
Belgian - 2L starter, but keep 500ml aside. Pitch at 65F, then allow to free-rise at cellar temp.
We will need Fermcap for this one before the boil. |
|
|
Pale Ale Recipe
|
American IPA
|
2 Gallons |
1.053 |
1.01 |
5.61 |
25.26 |
7.77 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
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: 11/7/2016 1:01 AM |
| Notes: |
|
|
Stout City V1.2
|
Imperial Stout
|
6 Gallons |
1.096 |
1.023 |
9.57 |
59.41 |
38.36 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
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: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2017 9:52 PM |
| Notes: |
|
|
SchuBrew Stutzman FestBier
|
Festbier
|
5.5 Gallons |
1.055 |
1.008 |
6.11 |
23.7 |
6.15 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2017 8:54 PM |
| Notes: |
|
|
|
|