Honey Boo Boo's Murrica Wheat Ale
|
American Wheat or Rye Beer
|
5 Gallons |
1.041 |
1.01 |
4.09 |
15.71 |
6.59 °L
|
1.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 60 |
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: 3/31/2013 11:24 PM |
Notes: -Do not rack into a secondary as it will remove the cloudiness brought on by the addition of flaked wheat
-Add 1 lb. of unpasteurized honey at peak of fermentation |
|
Tart Cherry Blonde Ale (All Grain)
|
Belgian Blond Ale
|
25 Litres |
1.07 |
1.016 |
7.05 |
27.84 |
4.73 °L
|
1.3K |
1 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 136.3 g |
Creation
Date: 5/27/2020 1:07 AM |
Notes: Steep the Cara-Pils and 2-row base malt 152° for an hour or until starch conversion is complete, then mash out at 170° and sparge with 180° degree water.
Heat the water to boiling and add hops. Boil for 45 minutes and add the Irish Moss. Boil 15 minutes more, then turn off heat and chill beer to 68° as quickly as possible. Rack to the primary fermenter and pitch the yeast.
After primary fermentation has completed (2-3 weeks), dump the 10 pounds of frozen cherries in the bottom of the fermenter and rack the beer on top of the cherries. Ferment in secondary for as long as you can stand it. I recommend a minimum of two months.
Then, bottle with corn or cane sugar to 2.5 volumes of CO2. |
|
Cincinnati Pale Ale
|
American Pale Ale
|
22 Litres |
1.041 |
1.01 |
4.17 |
25.09 |
5.56 °L
|
1.3K |
0 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2018 11:17 AM |
Notes: Altered the recipe to make it BIAB. Tried to keep the hops consistent and match the OG.
Lowerd by 5 IBU to try to make it less bitter. |
|
Hey Weiz Guy
|
Weizenbock
|
2.5 Gallons |
1.083 |
1.02 |
8.19 |
21 |
24.27 °L
|
1.3K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 71 ° F |
Priming Method: sugar |
Priming Amount: N/A |
Creation
Date: 9/11/2016 9:14 PM |
Notes: 90min boil. Add first hops with 60min left. Ferment 14 days, bottle condition at least 3 weeks. Slightly underoxygenate wort and ferment in the low to mid 70s for a bit more ester production. |
|
Infamous TooferaB Reality Czech - DIY BrewHouse
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.049 |
1.007 |
5.5 |
37.18 |
3.85 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2017 9:02 PM |
Notes: |
|
4 - 3C's AIPA - Aka Cloudy MOFO - 06/04/15
|
American IPA
|
22 Litres |
1.06 |
1.013 |
6.23 |
69.82 |
6.98 °L
|
1.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
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: 3/31/2015 12:28 AM |
Notes: |
|
Whola Lotta HBC 472
|
American IPA
|
7 Gallons |
1.06 |
1.015 |
5.85 |
46.94 |
4.74 °L
|
1.3K |
1 |
|
|
Boil
Size: 8.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2019 4:47 PM |
Notes: |
|
Rye Kolsch
|
Kölsch
|
5.5 Gallons |
1.065 |
1.016 |
6.38 |
23.43 |
4.76 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2015 9:35 PM |
Notes: |
|
NEIPA/Norwegian Farmhouse Split
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.48 |
35.58 |
5.19 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 1:36 PM |
Notes: Pull off 2 gallons into no-chill cube at 0 min before adding flameout hops. Pitch Norwegian Farmhouse ale yeast into this the following morning.
Pitch the rest with White Labs 007. Add first dry hop during active fermentation, and second as keg hop.
Water additions:
Campden tablet
1/4 tsp lactic acid
6 g gypsum
6 g calcium chloride |
|
Hoegaarden Clone
|
Witbier
|
6.4 Litres |
1.047 |
1.012 |
4.62 |
15.81 |
3.97 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 8:59 AM |
Notes: |
|
Big Stout
|
Wood-Aged Beer
|
5.5 Gallons |
1.12 |
1.032 |
11.62 |
59.8 |
40.38 °L
|
1.3K |
2 |
|
|
Boil
Size: 7.56 Gallons |
Boil Time: 120 |
Boil Gravity: 1.084 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2021 1:58 AM |
Notes: |
|
Isaac’s Standard Lager
|
Premium American Lager
|
5 Gallons |
1.05 |
1.011 |
5.22 |
21.73 |
3.68 °L
|
1.3K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2018 5:10 PM |
Notes: Primary fermentation for four weeks at 48°F (9°C).
Secondary fermentation for one week at 52°F (11°C).
Tertiary fermentation for one week at 56°F (13°C). |
|
Jonah's Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
3 Gallons |
1.054 |
1.016 |
4.92 |
21.03 |
14.27 °L
|
1.3K |
0 |
|
|
Boil
Size: 4.5 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: Corn sugar |
Priming Amount: N/A |
Creation
Date: 8/20/2015 5:19 PM |
Notes: Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the mash.
During clearing stage, add a spice tea of 1-1/2 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
|
|
Peach Milkshake IPA
|
Specialty IPA: New England IPA
|
2.5 Gallons |
1.074 |
1.016 |
7.5 |
42.21 |
5.99 °L
|
1.3K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Priming Sugar |
Priming Amount: 2.5 oz |
Creation
Date: 7/29/2018 7:06 PM |
Notes: Done in a 5 gallon pot.
Heat water to 165 degrees. Add grains and mash at 150 degrees for 60 mins. Strain and top off with 4 cups of water. Ferment 10 days.
Use fresh peaches. Cut up and put in a 1 gallon freezer bag. Freeze and thaw 3-4 times before pureeing. Put vanilla bean in vodka solution for 24 hours before racking. Rack beer from primary onto peaches and vanilla. Let beer sit on peaches and vanilla for 7 days.
|
|
SUB Niseøl (Juleøl)
|
Specialty Beer
|
24 Litres |
1.065 |
1.015 |
6.52 |
39.53 |
25.39 °L
|
1.3K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 9/1/2015 6:32 AM |
Notes: |
|
Bass Ale
|
Extra Special/Strong Bitter (ESB)
|
23 Litres |
1.053 |
1.014 |
5.12 |
31.6 |
10.25 °L
|
1.3K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
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: 2/6/2015 11:04 PM |
Notes: |
|
Czech Black Lager
|
Czech Dark Lager
|
5.5 Gallons |
1.055 |
1.015 |
5.25 |
30.22 |
21.93 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2017 9:01 PM |
Notes: 2.5L starter w/250g DME
|
|
Oktoberfest
|
International Pale Lager
|
33 Litres |
1.043 |
1.004 |
5.11 |
28.15 |
6.15 °L
|
1.3K |
0 |
|
|
Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 61 |
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: 10/15/2016 7:42 AM |
Notes: OG 1.043 Spot On
FG 1.004 (down from 1.005) Attenuation adjusted up to 88%
2.2CO2 |
|
Batch Brewery Clone
|
Specialty IPA: Black IPA
|
5 Litres |
1.066 |
1.013 |
7 |
68.76 |
31.28 °L
|
1.3K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 71 |
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: 11/10/2015 10:48 PM |
Notes: Brewed 5/3/16
Bottled 26/3/16
First Wort Hop - at 82c
Dextrose in the boil
Brewer Recipe:
81.7% Gladfield pale (if you do with a higher DP malt, expect greater attenuation and boost slightly your CaraPils percentage)
4.7% CaraFa Spec 3 (not roast)
3.6% CaraPils
3.6% wheat malt
2.4% Gladfield light crystal
1.8% Gladfield sour (this quantity will vary based on your water; rule of thumb is 1% of your grist will reduce your pH by 0.1)
2.3% dextrose (in boil – the 2.3% the dex weight over the grist + dex weight)
Malt quantity to 7.00% abv
Post boil OG 1.066 – you’ll need to work out your pre boil gravity based on your system’s evaporation rate
For 1250 litres we use the following:
First wort: 200g Cascade
60min: 250g Cascade + 250g Warrior
15min: 250g Cascade + 500g Simcoe
5min: 400g Cascade + 1400g Simcoe
-5min: 600g Cascade + 1500g Simcoe
From flame out to knock out we have a 30 minute whirlpool and rest, and knockout takes about 35 minutes, so you’ll need to adjust the hop timing to account for your process. I’m happy to give my thoughts on timing if you update me with your process, but trial and error are the only sure way.
Ferment with US05 at 19C, with a free rise to 21C at 1.018
Finishing gravity of 1.013 or approx. 80% apparent attenuation
Dry hop: 800g Cascade + 2000g Simcoe at free rise or 1.018.
Crash at final gravity ~5-7 days
Purge yeast or rack off after ~5 days at 0-2C
Condition at 0-2C for ~7-9 days (total tank time 21 days)
Package and carb to 2.5vols
You can drink it super fresh, or let the hops mellow and lager for a week or two.
|
|
Lucky 7's
|
American IPA
|
5.5 Gallons |
1.07 |
1.014 |
7.34 |
74.84 |
7.34 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2019 7:27 PM |
Notes: |
|
|
|