|
Fast Kveik Barleywine
|
American Barleywine
|
3 Gallons |
1.161 |
1.03 |
17.14 |
45.91 |
22.57 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 240 |
Boil Gravity: 1.08 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/30/2017 2:22 AM |
Notes: Tap water filtered using carbon filter. Added 2ml lactic acid to hit 5.25pH. Added grains at 130F and let heat up to 154F. Mashed for 30 at 154F.
BK is 3.5 gallons. Mashed in using 2.5gal and then sparged to 3gal. Boiled and then topped off fermenter to 2-2.5gal or until OG was 1.045 |
|
|
Shadow Of A Doubt Imperial Porter Clone
|
Baltic Porter
|
5.5 Gallons |
1.093 |
1.022 |
9.35 |
45.66 |
40 °L
|
3.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 70 |
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: 4/22/2014 7:26 PM |
| Notes: |
|
|
Christmas Apple Pie Ale
|
Winter Seasonal Beer
|
25 Litres |
1.061 |
1.015 |
5.97 |
17.16 |
7.91 °L
|
3.7K |
2 |
|
|
|
| Boil
Size: 31.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 9/10/2016 1:06 PM |
Notes: This recipe is inspirated by Christmas/Winter Specialty Spiced Beer by Biochem Brewer.
I had an Belgian Wit all grain kit at home and my plan is to mix these recipes. |
|
|
Julevarmer (Monkeyoppskrift)
|
American Strong Ale
|
35 Litres |
1.074 |
1.018 |
7.26 |
25.28 |
17.92 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 2030 Litres |
Boil Time: 60 |
Boil Gravity: 1.001 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2015 10:25 AM |
| Notes: |
|
|
Coconut Milk Stout
|
Sweet Stout
|
2.6 Gallons |
1.059 |
1.021 |
4.94 |
29.6 |
37.88 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 3.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 11/30/2016 6:40 PM |
| Notes: While beer is in primary fermentation, soak 1/2 oz shredded coconut, 2 oz cacao nibs, and 1 vanilla bean (halved and scraped) in light rum for about a week. Then rack beer on top of these ingredients in secondary, as well as 6 oz more coconut, but toast this in oven until golden brown (be careful not to burn - only took about 6 min at 400°). Leave in secondary at least one more week, then bottle. |
|
|
Simple Porter
|
Robust Porter
|
5.75 Gallons |
1.05 |
1.009 |
5.54 |
31.4 |
34.55 °L
|
3.6K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2015 3:31 AM |
Notes:
-----------------------------
Here was original:
8.5 lb United Kingdom - Maris Otter Pale 38 3.75 81.9%
12 oz United Kingdom - Chocolate 34 425 7.2%
8 oz American - Caramel / Crystal 120L 33 120 4.8%
6 oz Canadian - Honey Malt 37 25 3.6%
4 oz United Kingdom - Roasted Barley 29 550 2.4%
Hops .35 oz Columbus 60 min / 1oz Williamette 15 min
---------------------------- |
|
|
Beer Coasters Podcast - Shot In The Rye
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.74 |
29.52 |
5.88 °L
|
3.6K |
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: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2012 8:39 PM |
| Notes: |
|
|
Bramling Cross ESB
|
Strong Bitter
|
24 Litres |
1.056 |
1.017 |
5.16 |
32.12 |
12.13 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 8:46 AM |
Notes: Wyeast WLP005 yeast with 1 litre starter, fermented for 36 hours (1 litre of water, 100g of light spray malt).
Measurements:
Boil gravity 47pts
Original gravity 56 pts
Final gravity 17 pts
28/03/2016 - brew day
01/04/2016 - no more airlock activity after 4 days of fermentation. waiting some time for yeast to clean up before cold crashing and kegging...
5/04/2016 - cold crashing at 0 celcius
13/04/2016 - kegging day. The beer tastes very good even before carbonation. Moving the keg to condition at 0 celsius.
24/04/2016 - sampled the beer, it's good but a bit hazy. might try gelatin to clear it up in the serving keg. |
|
|
Suröl Rabarber
|
Berliner Weisse
|
4 Litres |
1.046 |
1.008 |
5.07 |
0 |
15.47 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 4.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2018 1:06 PM |
Notes: Börja 24-48 h innan själva bryggningen. Ta fram den krossade malten, kastrull, bakterieröret, termometer och spraymalten. Du behöver inte sterilisera något inför det här steget. Börja med att värma upp 1,7 l vatten i kastrullen till 70 grader. Häll i den krossade malten och stäng av plattan. Lägg på locket och låt kastrullen stå i ca. 15 min. Sila bort den krossade malten med hjälp av en kökssil mellan två kastruller eller byttor. Gör silprocessen några gånger tills du har en ren vätska utan krossade maltrester i. Fyll på med kallvatten. Du ska ha totalt ca. 4,5 liter vätska i kastrullen. Häll i spraymalten i kastrullen och vispa tills alla klumpar har löst sig. Sätt på locket på kastrullen och vrid max på spisen och vänta tills vörten börjar koka. Stäng av plattan.
Kyl ned vörten i en vask fylld med kallvatten och is/kylklampar. Vörten ska ned till 40 grader. När vörten har nått önskad temperatur skakar du bakterieröret ordentligt och häller i hela innehållet i kastrullen. Slå om en handduk om kastrullen så du isolerar värmen i kastrullen. Kastrullen ska helst hålla en temperatur mellan 20-40 grader. Förslagsvis så ställer man in kastrullen i ugnen med endast ugnslampan på. Eller så hittar man något annat lite extra varmt ställe där kastrullen får stå.
Nu härjar bakterierna fritt i din kastrull som har stått och surat mellan 24-48 h. Alla bakterier måste dödas genom att koka upp vörten återigen till 100 grader. På så sätt kan bakterierna inte kontaminera resten av din utrustning och du kan fortsätta att använda den till andra bryggningar. Sätt spisplattan på max och låt vörten koka upp. När allt kokar häller du i humlen. Häll försiktigt, det finns risk att det kokar över om kastrullen är liten. Sänk värmen och låt småputtra i 15 minuter.
Nu ska allt kylas ner till 21 grader.
När vätskan kommit ner till 21 grader är det dags att hälla i vörten i jäskärlet. Använd din tratt och sil så att du får ner en ren vört i jäskärlet.
Häll i hälften av jästen ner i jäskärlet.
Sterilisera dina händer och skölj dem i kallt vatten. Använder du VWP rekommenderar vi att använda diskhandskar. Sätt en hand för öppningen på jäskärlet och skaka kärlet ordentligt i någon minut. Detta för att luft ska blandas in i vörten och reagera med jästen.
Fyll på med vatten i jäsröret till max-nivån. Sätt fast jäsröret i silikonproppen. Tryck försiktigt silikonproppen tillsammans med jäsröret ned i jäskärlet.
Ställ jäskärlet på något mörkt ställe (17-25 grader) i ca. 14 dagar. Det gör inget om du råkar gå över några dagar. Inom första dygnen kommer det sätta igång och bubbla i jäsröret. Det kan vara tätt mellan bubblorna och det kan ta lång tid mellan bubblorna. Det viktiga är ATT det bubblar, det betyder att jäsprocessen är igång.
Efter ca. 7 dagar i jäskärlet tycker vi det är lämpligt att smaksätta ölet med bär och frukt. Vi rekommenderar att smaksätta med hallon och mango. Generellt kan man säga att det är bra att smaksätta med runt 100-200 gr. bär/frukt per liter. Använd tex. frysta bär från livsmedelsbutikerna. Se till att all frukt som blandas ned i vörten är i puréform och att den har kokat innan så den inte innehåller onödiga bakterier. Använd med fördel en desinfecerad tratt när du häller ned frukt/bär-purén i din vört. Låt kärlet stå ytterligare 7 dagar.
Vänta 7 dagar till och flaska. |
|
|
Count Chocula Milk Stout
|
American Stout
|
5.5 Gallons |
1.054 |
1.013 |
5.36 |
34.15 |
33.24 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 10/5/2017 3:22 PM |
| Notes: |
|
|
Little Creatures Pale Ale (Clone)
|
American Pale Ale
|
15 Litres |
1.04 |
1.01 |
4.03 |
19.52 |
5.84 °L
|
3.6K |
2 |
|
|
|
| Boil
Size: 15 Litres |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2015 9:22 PM |
| Notes: |
|
|
Imperial Stout (Nøgne)
|
Imperial Stout
|
25 Litres |
1.082 |
1.015 |
8.74 |
56.23 |
50 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2015 10:38 AM |
| Notes: |
|
|
Oktoberfest
|
Oktoberfest/Märzen
|
6 Gallons |
1.057 |
1.016 |
5.38 |
34.04 |
11.51 °L
|
3.6K |
7 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2015 6:50 PM |
| Notes: |
|
|
SeshFest
|
Munich Helles
|
44 Litres |
10.127 |
1.562 |
4.52 |
20.1 |
4.04 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 30 |
Boil Gravity: 9.3 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2018 3:07 PM |
Notes: Last year (2017) I used 40% Vienna and it was tasty. This year (2018) I might go with 25% Munich which will be about the same color and we'll see how the flavor profile turns out.
2018-8-2 tweaked the recipe a bit to match Helles Exportbier for a 2fer.
2019: pils + ~30% munich
2022: 15% munich; going a bit lighter with the munich
72g split between saphir and tettnang turns this into a pilsner! not a bad thing, but altering the recipe to 2g/L instead of 3 and changed to Mittelfruh. also changed munich back to ~30%
2024: did about 12% munich and was more of a pils still. planning on some test batches with 20% munich plus some late hops to get a more malty and hoppy end result and still be helles-like. |
|
|
Maple Syrup Mead
|
Sweet Mead
|
5.5 Gallons |
1.118 |
1.03 |
11.65 |
0 |
5.18 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.13 |
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: 4/12/2015 12:06 AM |
Notes: 4/11/15 Started with 7 gal of the Howard Family 1030 maple syrup final running, equivalent to 5.5 pounds of the malt, but there was no malt, just the maple syrup dregs from the boiling pan, reduced to about 4.5 gal and then added the 10 pounds of Banyai honey so that final batch was about 5.25 gal 1 tablespoon of yeast energiser
Measured OG was pretty close to the 1120 predicted. |
|
|
MIRO 001
|
American Pale Ale
|
23 Litres |
1.052 |
1.01 |
5.5 |
30.57 |
6.78 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2014 7:41 PM |
| Notes: |
|
|
Grandma Morgans Barrel Aged Rum Soaked Fruitcake Barleywine
|
American Barleywine
|
3 Gallons |
1.092 |
1.016 |
10 |
99.7 |
17.86 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 5.15 Gallons |
Boil Time: 120 |
Boil Gravity: 1.046 |
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: 5/12/2016 6:32 AM |
Notes: Soaking 2 oz of Heavy toasted oak chips in 10 oz of Capt Morgan Black, spiced rum. will let them soak for 2 months then rack the beer on top and let set for 2 months.
Brewed on 12/11/16 OG 1.084, volume in fermentor is 3 Gallons. not sure if it was mash efficiency as I forgot to take a pre boil reading.
The sample I took for the OG tasted fantastic. pitched yeast at 64 F, set fermentation at 68 F.
|
|
|
Californian Common
|
California Common
|
19 Litres |
11.889 |
1.918 |
5.31 |
34.7 |
11.7 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 22.9 Litres |
Boil Time: 60 |
Boil Gravity: 9.9 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2015 4:11 PM |
| Notes: |
|
|
Hoppy-blond
|
Blonde Ale
|
23 Litres |
1.046 |
1.011 |
4.68 |
21.4 |
4.72 °L
|
3.6K |
4 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 83 |
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: 2/22/2020 3:31 AM |
| Notes: |
|
|
Tart Of Darkness
|
Flanders Brown Ale/Oud Bruin
|
5.5 Gallons |
1.059 |
1.012 |
6.17 |
6.43 |
31.14 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
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: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2013 9:54 PM |
| Notes: |
|
|
|
|