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Cream Ale (5 BIAB)
|
Cream Ale
|
5.5 Gallons |
1.049 |
1.011 |
4.9 |
17.4491 |
3.79 °L
|
5.6K |
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! |
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Bourbon Vanilla Porter
|
Robust Porter
|
4.5 Gallons |
1.084 |
1.019 |
8.51 |
27.23 |
41.75 °L
|
5.6K |
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: |
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Black IPA
|
Specialty IPA: Black IPA
|
5 Gallons |
1.083 |
1.015 |
9 |
104.69 |
30.06 °L
|
5.6K |
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. |
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Devil's Backbone Vienna Lager Clone
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Vienna Lager
|
5.25 Gallons |
1.054 |
1.016 |
5.1 |
18.4 |
7.97 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 7.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
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: 5/30/2019 6:54 PM |
| Notes: |
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L' Internationale Attempt
|
Saison
|
3.25 Gallons |
1.053 |
1.009 |
5.8 |
23.65 |
3.91 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 4.19 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
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: 6/6/2016 2:47 PM |
| Notes: |
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Kona Fire Rock Pale Ale Clone
|
American Pale Ale
|
21 Litres |
1.054 |
1.011 |
5.67 |
39.93 |
7.45 °L
|
5.6K |
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: |
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Shadowgang - Rye German Porter
|
Robust Porter
|
2.5 Gallons |
1.06 |
1.02 |
5.34 |
32.72 |
40 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Batch Prime w/ Brown Sugar |
Priming Amount: 3 oz |
Creation
Date: 10/21/2013 4:29 AM |
Notes: Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye.
German porter style description:
http://www.weyermann.de/downloads/pdf/German%20Porter_neu.pdf
Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule:
http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS
I added beta-glucan and protein rests because of the high percentage of rye being used. |
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Asahi Dry Black
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Dark American Lager
|
21 Litres |
1.053 |
1.012 |
5.4 |
15.12 |
39.9 °L
|
5.6K |
5 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 10/23/2018 3:52 AM |
Notes: "Since its release in 1995, Asahi Kuronama has become Japan’s favorite dark beer with its rich aroma and subtle sweetness. It is made from three types of dark roasted malt that each gives a different characteristic flavor according to how it is roasted and toasted. “Dark malt” produces the distinct fragrance of dark beer. “Crystal malt”imparts a delicate sweetness, and “Munich malt” adds a fullness of taste. The exquisite blend of these three types of malt maximizes the goodness of each and creates Asahi Kuronama’s distinct richness and smoothness."
Dark: Carafa II, Chocolate
Munich: I, II
Crystal:
https://www.homebrewtalk.com/forum/threads/by-popular-demand-the-asahi-dry-clone.12143/ |
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Pops Imperial IPA (Brazilian IPA)
|
Imperial IPA
|
22 Litres |
1.084 |
1.015 |
8.97 |
99.1 |
12.87 °L
|
5.6K |
6 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.08 bar |
Creation
Date: 1/31/2016 8:30 PM |
Notes: Relação BU/GU - 1,19
Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água objetivo para o estilo Imperial IPA:
Cálcio - 50-150 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 100-400 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 22
Alcalinidade Residual - (-)30-30 ppm - Esperado (-82)
PH 5,4 - Esperado
Relação sulfato/cloreto - 2,4 - Mais Amargo
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
2 pacotes do fermento US-05
Starter com 2,0L e 200g DME: 0.95M cells / mL / °P
Considerando Pitching Rate de 6 (billion cells / gram)
Fermentação:
3 dias a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.
Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.
Tipo 1)
Dry hop com 100 gramas do lúpulo Amarillo.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.
Tipo 2)
Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.
OG 1085. Eficiencia de 70%
FG 1015. |
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This Is Spinal Tap Ale
|
Imperial IPA
|
4 Gallons |
1.072 |
1.014 |
7.57 |
92.07 |
8.69 °L
|
5.5K |
4 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 78 |
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 6:47 PM |
| Notes: |
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East Coast IPA - Braumeister 20L
|
American IPA
|
21 Litres |
1.058 |
1.015 |
5.64 |
63.78 |
4.38 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 2/20/2016 11:38 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
25l to mash
4l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18/20 c˚After 5 days add the dry hop addition ""Galaxy and Columbus" for 5 days.
and Cold crash for "5 days" at 0c˚ |
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Aberdeen Brown Ale (Newcastle Clone)
|
Northern English Brown
|
5 Gallons |
1.049 |
1.015 |
4.47 |
27.56 |
18.42 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 6.84 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: 69 ° F |
Priming Method: Keg |
Priming Amount: 13.1 psi |
Creation
Date: 8/24/2015 4:57 PM |
Notes: Primary fermentation x 7 days at 69F
Secondary fermentation with gelatin x 7 days at 69F
Keg and cold crash x 7 days at 39F
Serve at 54F |
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Affligem Blond
|
Belgian Pale Ale
|
17 Litres |
1.063 |
1.015 |
6.26 |
29.96 |
5.02 °L
|
5.5K |
1 |
|
|
Author:
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Gummi Ben - Norðan 2
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|
| 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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Belgian Single
|
Trappist Single
|
5.5 Gallons |
1.052 |
1.012 |
5.27 |
29.63 |
4.35 °L
|
5.5K |
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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2016 5:09 PM |
| Notes: |
|
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Chocolate Milk Stout
|
American Stout
|
5 Gallons |
1.049 |
1.012 |
4.95 |
34.1 |
40.46 °L
|
5.5K |
8 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2016 1:03 PM |
| Notes: Add Cacao Nibs 2 weeks before bottling |
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Fuller's London Pride 4
|
Special/Best/Premium Bitter
|
17 Litres |
1.044 |
1.01 |
4.44 |
35.7 |
12.54 °L
|
5.4K |
14 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 7/3/2015 3:46 AM |
Notes: Insufficient Target hops so Northern Brewer used for dry hopping
This recipe based on FLP 1
Munton's gold used |
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Catharina Sour - Mango
|
Berliner Weisse
|
23 Litres |
1.04 |
1.007 |
4.38 |
7.73 |
2.77 °L
|
5.3K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 73 |
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: 5/11/2018 2:00 PM |
Notes: Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.
Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.
Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.
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Brewers Gold Clone
|
British Golden Ale
|
24 Litres |
1.041 |
1.01 |
4.06 |
44.55 |
5.4 °L
|
5.3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: table surgar made into syrup |
Priming Amount: 90g |
Creation
Date: 4/14/2016 12:00 PM |
| Notes: My attempt at a clone of the delicious Brewer's Gold beer by Crouch Vale Brewery. The info i've found online suggests it might be a SMASH recipe just using pale malt and Brewer's Gold hops but I decided to tweek it a little. I've added a little bit of crystal for colour and head and I've used Admiral as a bittering hop. I wouldn't have used the Admiral but I could only get 4% AA hops which is much lower than normal for Brewer's Gold and I didn't want to waste them early in the boil. |
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Coffee Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.017 |
5.41 |
42.03 |
35.26 °L
|
5.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 11/6/2016 3:59 PM |
| Notes: |
|
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Euro Lager
|
International Pale Lager
|
26.5 Litres |
1.042 |
1.008 |
4.42 |
23.65 |
3.11 °L
|
5.3K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 75 |
Boil Gravity: 1.034 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 8:03 PM |
Notes: Reminder:
Get PH OK @ 25C.
1xSaflagerS-23
1xWhitelabs WLP830
18C Until ferment Start (24hrs) Then 12C in brewfridge.2 Weeks.
1.009 after 7 days.
1.008 after 9 Days
Diacetyl Rest 18C 2 Days
Bottle Condition 26 @2.4CO2 18C
(170g Dextrose) |
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