Amarillo Pale Ale
|
American Pale Ale
|
4 Gallons |
1.047 |
1.008 |
5.09 |
42.84 |
3.28 °L
|
5.1K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: table Sugar |
Priming Amount: 1/3rd cup |
Creation
Date: 6/21/2013 12:22 PM |
Notes: |
|
Steam Whistle Pilsner Clone
|
American Lager
|
21 Litres |
11.511 |
1.674 |
5.22 |
16.28 |
3.33 °L
|
5K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 8.6 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 8/16/2018 10:46 PM |
Notes: |
|
Dunkelweizen
|
Dunkles Weissbier
|
25 Litres |
1.045 |
1.006 |
5.13 |
7.9 |
16.23 °L
|
5K |
0 |
|
Author:
|
|
labcor
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 1/7/2015 4:18 PM |
Notes: |
|
Screaming Magpie Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.061 |
1.019 |
5.57 |
17.01 |
22.05 °L
|
5K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
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: 6/19/2017 2:03 AM |
Notes: |
|
SNPA CLONE-ish
|
American Pale Ale
|
3 Gallons |
1.053 |
1.013 |
5.31 |
58.47 |
6.13 °L
|
5K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 40 |
Boil Gravity: 1.046 |
Efficiency: 80 |
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: 1/18/2012 7:23 PM |
Notes: 152 60 mins |
|
Bourbon Vanilla Porter
|
Robust Porter
|
4.5 Gallons |
1.084 |
1.019 |
8.51 |
27.23 |
41.75 °L
|
5K |
10 |
|
|
Boil
Size: 5.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
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: 1/7/2013 7:45 PM |
Notes: |
|
Black IPA
|
Specialty IPA: Black IPA
|
5 Gallons |
1.083 |
1.015 |
9 |
104.69 |
30.06 °L
|
5K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
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: 12/18/2016 4:41 PM |
Notes: dry hop after 7 days. leave hops in for 10-14 days. |
|
Sabro Tripl3 0at Neipa
|
Specialty IPA: New England IPA
|
19 Litres |
1.071 |
1.018 |
7.08 |
63.27 |
6.5 °L
|
5K |
0 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2018 10:20 PM |
Notes: Batch size is a 5gal keg, fermeter liquid volume was 24L.
Base malt is Low Colour Maris Otter, I used Chit malt instead of Carafoam. I like oat bran instead of flakes, as it has more b-glucan. It was brewed raw, keeping the temp under 170F (75C) for the whole process. I added the second round of hops and lactose in the keg, as I found it fermented a bit too dry.
|
|
Albino Squid Assassin Clone
|
Specialty IPA: Rye IPA
|
17.35 Litres |
1.071 |
1.012 |
7.79 |
91.53 |
22.15 °L
|
5K |
0 |
|
|
Boil
Size: 29.12 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 162.98 |
Creation
Date: 3/26/2016 5:23 PM |
Notes: |
|
Cream Ale (5 BIAB)
|
Cream Ale
|
5.5 Gallons |
1.049 |
1.011 |
4.9 |
17.4491 |
3.79 °L
|
4.9K |
15 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 5/18/2015 8:41 PM |
Notes: Developed based on several articles but mostly on one from BYO.
First batch is awesome! |
|
BrewDog Punk IPA (Current)
|
American IPA
|
23 Litres |
1.051 |
1.009 |
5.59 |
109.35 |
7.5 °L
|
4.9K |
1 |
|
|
Boil
Size: 30.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Forced Keg |
Priming Amount: N/A |
Creation
Date: 6/25/2016 5:51 AM |
Notes: Dry hop at 14 degrees for 5 days post FG.
"To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop
profile." |
|
Coffee Stout - 2 Gallon
|
American Stout
|
2 Gallons |
17.636 |
4.375 |
7.27 |
39.87 |
37.27 °L
|
4.9K |
3 |
|
|
Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 11.9 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2015 9:23 PM |
Notes: Add brown sugar at flameout. |
|
Ginger Beer I
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.055 |
1.018 |
4.87 |
0 |
14.96 °L
|
4.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/6/2012 12:08 AM |
Notes: |
|
Pekko Saison
|
Saison
|
6.5 Gallons |
1.055 |
1.008 |
6.1 |
31.32 |
9.13 °L
|
4.9K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 73 ° F |
Priming Method: Honey |
Priming Amount: 7.7 oz |
Creation
Date: 12/5/2016 7:37 PM |
Notes: Mango Gose Saison Shandy, abandon traditions. |
|
X Marks The Spot IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.61 |
68.22 |
13.59 °L
|
4.9K |
1 |
|
|
Boil
Size: 7.8 Gallons |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2015 1:59 PM |
Notes: |
|
Kona Fire Rock Pale Ale Clone
|
American Pale Ale
|
21 Litres |
1.054 |
1.011 |
5.67 |
39.93 |
7.45 °L
|
4.9K |
2 |
|
|
Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 6:01 PM |
Notes: |
|
Space Dust Tribute
|
Double IPA
|
2.25 Gallons |
1.072 |
1.012 |
7.86 |
82.33 |
4.84 °L
|
4.9K |
1 |
|
|
Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2014 1:55 AM |
Notes: Target FG is 1.012, attenuation of 85% will increase ABV. First brew turned really well...this is not a true clone but the hop bill is inspired by the real deal.
Substitute Centennial for Amarillo. |
|
Alchorexia - 95cal, 3g Carb Hoppy Ale
|
American Pale Ale
|
5.5 Gallons |
1.03 |
0.998 |
4.15 |
21.56 |
2.5 °L
|
4.8K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.023 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 30.78 psi |
Creation
Date: 12/5/2019 6:53 PM |
Notes: 7.5 gal Riverside CA water w/ 3g gypsum, 4g cal chloride,1g table salt and 1 campden tablet.
146-148F mash temp, 60-90min until fully converted.
Target 5.2 mash ph, add lactic acid accordingly.
Boil 60min.
Add hops, yeast nutrient and whirlfloc.
Chill to 70F.
Transfer, oxygenate for 1min, pitch yeast and Ultraferm.
Add dry hops at peak fermentation in standard FV or
3 days before packaging if you can minimize oxygen.
Ferment at 65-68f 7days.
Diacetyl rest 2 days at 70f.
Once D test is passed, close transfer to keg.
Closed transfer gelatin to chilled keg, allow 2 days to clear
Optional; backsweeten with monk fruit extract to taste.
Carbonate high at 2.7 vols |
|
Adnams Southwold Bitter
|
Special/Best/Premium Bitter
|
18 Litres |
1.046 |
1.007 |
5.02 |
35.67 |
11.74 °L
|
4.8K |
2 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 9:25 AM |
Notes: Mash 2.5 hours. Grain in @ 55° for 1/2 hour
Then 1/2 hr @ 60° then up to 66°for 1.5 hrs
Temp up to 77°C then sparge with water at same temp.
Sugar, gypsum and citric acid added just before boiling point
First hops in at boiling second batch in after 30 mins boil
Irish Moss added for last 10 mins. of boil with third batch of hops
Wort chiller used for first time inserted for 2 min in boil
Flame out - last hops in and left to stand for 10 mins
Chilled water passed through Wort Chiller for 45 mins.
Yeast added at 70° SG 1.042
After 4 days SG was 1.006 transfered to closed barrel. |
|
Affligem Blond
|
Belgian Pale Ale
|
17 Litres |
1.063 |
1.015 |
6.26 |
29.96 |
5.02 °L
|
4.8K |
1 |
|
Author:
|
|
Gummi Ben - Norðan 2
|
|
Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 60 |
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: 2/27/2015 3:05 PM |
Notes: 90 minute boil. Chill to 18°C and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 24°C until reaching a terminal gravity 1.013. Rack to secondary 10°C for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in 4 weeks. Best after 6 weeks.
Store very cool (< 10°C) is storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). |
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