|
Sumac Saison
|
Saison
|
6 Gallons |
1.078 |
1.016 |
8.15 |
16.8 |
7.9 °L
|
4K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2015 10:43 PM |
| Notes: |
|
|
Passionate Blonde
|
Blonde Ale
|
5.5 Gallons |
1.063 |
1.016 |
6.2 |
20.03 |
6.68 °L
|
4K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 1/23/2016 11:17 PM |
| Notes: The passion fruit that I use is a concentrate. If you use 100% juice I'd go with the typical 1 quart can for 5 gallons but the strength of the passion fruit juices, concentrates and purees are different out there so you may have to play with the amount that you add in future recipes to taste. Less is better, if you add too much you end up with a sour taste but if you get it just right it's awesome! GL. |
|
|
Jule-ale (Andrimne Old Ale)
|
Old Ale
|
20 Litres |
1.071 |
1.021 |
6.59 |
47.08 |
19.23 °L
|
4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 7:02 AM |
Notes: Bruk en eller anna engelsk gjær. Kanskje windsor, eller en mangrove jacks. I følge oppskrifta: wyeast 1968 og 1056.
Koke i ett minutt:
1/4 ts tørka ingefær
1/8 ts allehånde
1/8 ts muskatnøtt
1/2 kanelstang |
|
|
Gamma Ray Clone
|
American Pale Ale
|
11 Litres |
1.055 |
1.014 |
5.42 |
58.13 |
8.02 °L
|
4K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/1/2015 9:43 AM |
Notes: We have used new Crisp grains for this one. Also lot of stirring of the mash and mashed inside the pot. We also added 10ml of CRS which is a big difference from previous.
The temp of the water (i.e. inside the pot) after all mixing and ph testing, just before we left it for one hour was 69ish and the grains 65ish. Assuming the temp stayed in this range as it was insulated well.
Temp calibrated gravity reading was 1.048 which worked out to be around 70%.
start boil of FWH at 12:30
start boil of other at 14:45
Long cool down with whirlpool starting at 75 degrees |
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|
Red Velvet Stout
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.071 |
1.022 |
6.45 |
19.15 |
14.58 °L
|
4K |
0 |
|
|
|
| Boil
Size: 7 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2018 8:31 PM |
| Notes: Add 3 tbs. vanilla to secondary. |
|
|
Porter
|
Brown Porter
|
5 Gallons |
1.042 |
1.01 |
4.27 |
42.7 |
21.95 °L
|
4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
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: 7/10/2012 10:39 PM |
| Notes: |
|
|
Golden Ale (James Squires Clone)
|
Mild
|
35 Litres |
1.041 |
1.012 |
3.72 |
37.47 |
7.15 °L
|
4K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 50 |
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: 5/17/2018 11:49 AM |
| Notes: Setup done in garage, under cover, no wind, ambient temperature approximately 18°C. Heated 45L water in kettle to 70°C strike temperature, added all grain, mashed for 60mins. Insulated kettle with quilts and occy straps. Temperature monitored, dropped to 67°C after 60mins. Stirred mash once, did not want to lose too much heat. BIAB removed with grain, only salvaged minimal liquid from BIAB, did not drain or sparge into separate container. Small lpg burner used to boil - took 90 mins to reach 95°C. Added hops as per hop schedule above using large hooked strainer for Pride of Ringwood hops, subsequent hops added using hop balls placed into the large strainer. Removed heat source, removed hops. First use of immersion chiller (approx 10metres 1/2" copper tubing coil), reduced temperature of wort from approximately 95°C to 25°C in 25mins! Transferred wort to fermenter. Yeast starter made 200ml, added to fermenter. Temperature set on fermenting fridge at 22°C. Active fermentation after 1 day. Temperature drop to 19°C day 5. FG1008 day 15, cold crash to 3°C for 7days. Keg 2 x kegs - not closed transfer but kegs filled with water after cleaning and emptied with CO2 at 10psi. Gas outlet connected to fermenter airlock inlet so C)2 forced out of kegs replaces volume in fermenter. (Best method used so far to reduce oxidation!) |
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|
# 13 Alaskan Winter Ale Clone #2
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.014 |
6.08 |
38.63 |
16.07 °L
|
4K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 9/1/2016 3:15 AM |
| Notes: |
|
|
Marris Otter Cascade SMaSH
|
American Pale Ale
|
20 Litres |
1.05 |
1.009 |
5.36 |
35.66 |
6.12 °L
|
4K |
5 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2016 2:42 AM |
| Notes: |
|
|
DoubleD Dunkel
|
Munich Dunkel
|
11 Gallons |
1.061 |
1.017 |
5.81 |
19.79 |
21.77 °L
|
4K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 10/21/2014 5:18 PM |
| Notes: Standard Munich Dunkel style, using WLP838 (Southern German Lager). I had planned to use WLP833, but forgot to order, so this will be done with 2 vials of WLP838 (with expiration date of Jan. 25, 2015; about 30d old). Will use nearly 15 lbs of Munich malt, rounded out with 5 lbs of German Pilsner, CaraMunich and Carafa II. These are all Weyermann malts. Also, will do protein rest for 20 minutes at about 122F, then 60 minute mash at 152-154. |
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|
Fraoch Heather Ale
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.06 |
1.015 |
6 |
0 |
47.35 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 3/13/2016 3:57 PM |
| Notes: |
|
|
Yooper's Oatmeal Stout
|
American Stout
|
5.5 Gallons |
1.055 |
1.014 |
5.39 |
32.05 |
33.21 °L
|
3.9K |
8 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/11/2013 4:29 PM |
| Notes: |
|
|
BIAB Lager In Design
|
Standard American Lager
|
21 Litres |
1.067 |
1.017 |
6.56 |
10.05 |
4.41 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
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: 6/18/2016 6:46 PM |
| Notes: |
|
|
Belgian Abbey 1214 Quad
|
Belgian Dark Strong Ale
|
3 Gallons |
1.101 |
1.027 |
10.87 |
17.3 |
20.13 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
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: 6/10/2014 1:27 PM |
Notes:
Finish below 1.025 if you do not want it to be sweet. Ferment in the 60s for 4-5 days, and then let it go up into the 70s to finish. Pitch more yeast after 3 weeks if gravity is still high.
***Notes from my first brew of this recipe****
4 months in primary on yeast cake (no move to secondary, no problem)
FG was .014 - 85% attenuation from this strain (the first 21 days I let it get as warm as it wanted, at some points fermentation was so active the temp was over 84 degrees; spent the next 3 months in the mid-60's
Pitched dry bottling yeast and additional sugar to carb it, took about 3 weeks to finish
The aromas of this "young Quad" are very nice - plum, cherry and balanced yeast funkiness. It will only improve with age.
Updated tasting notes - home run for sure, the beer has rounded out with age and is delicious.
Tasting note at Nov '15 @ 16 months...beer has been cellaring around 60 and I just popped a bomber to take a taste. Needless to say I am happy with the product. Deep raisin and fig aroma with a chocolate maltiness and a strong alcohol bite.
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|
|
Bells Kalamazoo Stout
|
American Stout
|
5.5 Gallons |
1.069 |
1.013 |
7.32 |
49.8 |
50 °L
|
3.9K |
4 |
|
|
Author:
|
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 6/26/2017 10:30 AM |
| Notes: |
|
|
Mocha Stout
|
Oatmeal Stout
|
23 Litres |
1.052 |
1.013 |
5.09 |
28.91 |
33.39 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 82 |
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: 4/10/2016 10:49 AM |
| Notes: |
|
|
Summer Smoked Wheat
|
Classic Rauchbier
|
1 Gallons |
1.061 |
1.015 |
5.98 |
20.98 |
13.96 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 2.1 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 6/21/2013 7:40 PM |
| Notes: |
|
|
Vienna Lager
|
Vienna Lager
|
25 Litres |
1.051 |
1.009 |
5.47 |
25.85 |
12.96 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2017 5:13 PM |
| Notes: |
|
|
Some Like It Hop (Darkstar Hophead Clone)
|
Specialty Beer
|
10 Litres |
1.038 |
1.009 |
3.7 |
93.56 |
5.3 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 15.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
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: 3/6/2015 4:55 PM |
| Notes: The real Hophead is all Cascade, but I didn't have enough so used what I had. |
|
|
Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.042 |
1.01 |
4.22 |
24.66 |
11.7 °L
|
3.9K |
8 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 2/1/2016 12:06 AM |
| Notes: Primary for 2 weeks around 68ish degrees. Rack to secondary for 1 week. Bottle condition for 3 weeks. A neutral yeast or wlp004 work well for this beer too. I personally prefer the wyeast 1335. |
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