Coffee Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.017 |
5.41 |
42.03 |
35.26 °L
|
4.8K |
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: |
|
East Coast IPA - Braumeister 20L
|
American IPA
|
21 Litres |
1.058 |
1.015 |
5.64 |
63.78 |
4.38 °L
|
4.8K |
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˚ |
|
Shadowgang - Rye German Porter
|
Robust Porter
|
2.5 Gallons |
1.06 |
1.02 |
5.34 |
32.72 |
40 °L
|
4.8K |
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. |
|
Dr Smurto Golden Ale
|
British Golden Ale
|
23 Litres |
1.042 |
1.008 |
4.49 |
42.49 |
7.99 °L
|
4.7K |
5 |
|
|
Boil
Size: 31.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
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: 2/26/2017 3:09 AM |
Notes: |
|
Porter House
|
Blonde Ale
|
5 Gallons |
1.048 |
1.008 |
5.28 |
20.74 |
4.49 °L
|
4.7K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: 20psi @ 40F |
Creation
Date: 7/5/2014 3:04 PM |
Notes: |
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PopsGolden (La Chouffe Clone)
|
Belgian Golden Strong Ale
|
22 Litres |
1.074 |
1.008 |
9.06 |
26.37 |
5.91 °L
|
4.7K |
2 |
|
|
Boil
Size: 29.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.7 bar |
Creation
Date: 1/31/2016 8:04 PM |
Notes: Relação BU/GU - 0,36
Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Golden Strong Ale:
Cálcio = 50-100 mg/l
Magnésio = 0-30 mg/l
Sódio =<100 mg/l
Cloreto = 50-100 mg/l
Sulfato = 50-100 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 26
Alcalinidade Residual - (-)30-0 ppm - Esperado -45
PH 5,5 - Esperado
Relação sulfato/cloreto = 1,0 - Balanceado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
Adição do Coentro (Coriander) levemente masserados nos 5 min finais da fervura.
2 pacotes do fermento Mangrove Jack -Belgian Ale - M41
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 2,0L e 200g DME: 0.85M cells / mL / °P
Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia
Abaixar 4°C por dia até 0°C e manter por 3 semanas. |
|
A LIL’ SLACK IPA
|
American IPA
|
18.9 Litres |
1.061 |
1.012 |
6.46 |
60.55 |
7.43 °L
|
4.7K |
3 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
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: 6/12/2015 1:38 AM |
Notes: |
|
Carolus Christmas Clone
|
Holiday/Winter Special Spiced Beer
|
2.5 Gallons |
1.11 |
1.016 |
12.35 |
34.73 |
50 °L
|
4.7K |
1 |
|
|
Boil
Size: 4.12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2018 6:24 AM |
Notes: A Winter Seasonal Belgian Strong Dark Ale
Brew in a Bag (BIAB) Calculator
-------------------------------------------
Recipe Parameters (2.5 Gallon)
Grain Bill: 7 Pounds
Grain Temp: 82 Fahrenheit
Batch Size: 2.5 Gallons
Mash Temp: 153 Fahrenheit
Boil Time: 90 Minutes
System Variables
Kettle Size: 5.5 Gallons
Trub: 0.125 Gallons
BoilOff Rate: 1.00 Gallons/Hour
Grain Absorption: 0.045 Gallons/Pounds of grain
Output
Total Water Needed: 4.44 Gallons
Strike Water Temp: 159 Fahrenheit
Total Mash Volume: 5.00 Gallons
PreBoil Wort: 4.12 Gallons
PostBoil Wort: 2.62 Gallons
Into Fermenter: 2.50 Gallons
-------------------------------------------
OG: 1.110
FG: 1.016
ABV: 12.36%
IBU: 45.88
-------------------------------------------
--------------------------------------------
Brewing in Anvil 5.5 gal kettle.
-Hops & spices added to a hops bag to lessen the trub.
-Add 4 oz maltodextrin during last 10 minutes of boil with remaining hops & spices.
-Add Flavorings (Vanilla extract) prior to adding yeast for primary fermentation.
-Primary fermentation in the kettle or 3 Gallon BrewDemon for 14 days.
Optional: Rack to secondary fermenter for 14 days to add spices and to clear a bit. Racking should stir up those lazy yeasties.
For this batch I will use Mangrove Jack - Belgian Ale Yeast M41 (This yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, with spicy and phenolic tones. The high attenuation and alcohol tolerance of this strain allows you to brew a huge range of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.)
|
|
Eriks Julgodis
|
Oatmeal Stout
|
5 Litres |
1.051 |
1.014 |
4.76 |
27.2 |
40 °L
|
4.7K |
0 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 68 |
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: 10/3/2013 5:51 PM |
Notes: |
|
Bohemian Pilsner
|
German Pils
|
21 Litres |
1.047 |
1.008 |
5.09 |
32.54 |
3.18 °L
|
4.7K |
2 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2017 1:05 AM |
Notes: |
|
Rauchbier
|
Classic Rauchbier
|
5.5 Gallons |
1.056 |
1.017 |
5.08 |
26.24 |
13.94 °L
|
4.7K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
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: 1 cup |
Creation
Date: 3/5/2012 2:24 AM |
Notes: Single decoction mash schedule. Mash in at 122° F (50° C), hold for 10 minutes. Pull a thick decoction and hold at 154° F (68° C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154° F (68° C) for 40 minutes or until conversion is achieved. Sparge with 168° F (76° C) water. |
|
Smoked Porter
|
Robust Porter
|
23 Litres |
1.065 |
1.014 |
6.74 |
36.84 |
27.26 °L
|
4.7K |
3 |
|
|
Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2014 8:19 PM |
Notes: |
|
A Really Dank IPA
|
American IPA
|
4.9 Gallons |
1.068 |
1.016 |
6.85 |
71.16 |
5.23 °L
|
4.7K |
1 |
|
|
Boil
Size: 5.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 71 |
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: 5/14/2015 9:30 PM |
Notes: |
|
American Amber Ale
|
American Amber Ale
|
5 Gallons |
1.056 |
1.009 |
6.13 |
36.02 |
11.34 °L
|
4.7K |
5 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 4/28/2015 5:44 PM |
Notes: |
|
ANZAC Biscuit Ale
|
American Amber Ale
|
21 Litres |
1.052 |
1.011 |
5.35 |
33.49 |
9.21 °L
|
4.7K |
3 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2015 1:23 AM |
Notes: |
|
Hoegaarden
|
Witbier
|
20 Litres |
1.051 |
1.014 |
4.81 |
17.96 |
4.08 °L
|
4.7K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 55 |
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: 4/28/2015 2:37 PM |
Notes: |
|
American Farmhouse Saison
|
Saison
|
6 Gallons |
1.054 |
1.01 |
5.83 |
30.35 |
12.81 °L
|
4.7K |
4 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
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: 7/3/2015 5:37 PM |
Notes: Add 1 lb cane sugar boiled in about 500ml water and then cooled. Do this after 48-72hrs after fermentation has begun.
If fermented about 75 degrees the yeast should take it down to 1.002 |
|
Brewers Gold Clone
|
British Golden Ale
|
24 Litres |
1.041 |
1.01 |
4.06 |
44.55 |
5.4 °L
|
4.7K |
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. |
|
Brudgommens Gårdsøl
|
Bière de Garde
|
23 Litres |
1.066 |
1.019 |
6.26 |
26.25 |
17.26 °L
|
4.6K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 1:21 PM |
Notes: |
|
OLD WORLD RUSSIAN IMPERIAL STOUT CLONE Braumeister 20L
|
Imperial Stout
|
21 Litres |
1.087 |
1.014 |
9.5 |
78.69 |
39.91 °L
|
4.6K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 65 |
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: 3/27/2016 5:02 PM |
Notes: Important
I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that
Instructions
. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.
. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your beer
Aerate the wort with pure oxygen or filtered air and pitch 2 American ale II
.First fermentation at 17 to 20 c˚ 15 days
.Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag"
.Cold crash "15 days" at 0c˚
Cheers!! |
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