|
LEFFE RUBY
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Fruit Beer
|
6 Gallons |
1.084 |
1.014 |
9.15 |
10.41 |
6.44 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 8/30/2018 2:38 PM |
| Notes: |
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|
SMASH Citra IPA
|
American IPA
|
3 Gallons |
1.051 |
1.008 |
5.57 |
54.15 |
3.38 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2017 6:23 PM |
| Notes: |
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W00tstout
|
Russian Imperial Stout
|
17 Gallons |
1.108 |
1.018 |
13.2 |
54.8 |
45.28 °L
|
2.6K |
0 |
|
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Author:
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mclanejs
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| Boil
Size: 21 Gallons |
Boil Time: 90 |
Boil Gravity: 1.089 |
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: 8/16/2015 1:21 PM |
Notes: 8 L starter. May need some WLP 099 to finish it off?
When buying grains, divide 1/2 & 1/2 while weighing.
Use reiterative mashing for this recipe:
1) Mash in first half at 113 F for 30 minutes in 21.5 gallons.
1A) Adjust mash pH to 5.4 with phosphoric acid.
1B) Increase to @ 148 F for 30 min.
2) Raise bag and "sparge" w/ 3 gallons (cold).
2A) Remove grains.
3) Replace bag & add other half of grains.
3A) Adjust mash pH to 5.4 with phosphoric acid.
4) Mash in at 113 F (setpoint) for 30 minutes.
4) Raise for 30 minutes @ 140 F.
5) Raise for 30 minutes to 154 F for debranching.
6) Raise to 170 F before final "sparge" - 5 gallons.
Preparing pecans:
Start with chopped pecans... Toast pecans 15 minutes at 300 F, cover with paper towels, roll with rolling pin, repeat for 4 roasts.
Soak oak cubes in Bourbon 3 days prior to addition.
Adjust mash pH to 5.4 with phosphoric acid. Add salts to RO water as described:
For brewers who are looking for an “easy button” with RO water, use 4 grams (approximately one teaspoon) of calcium chloride for each 5 gallons of brewing water. For hoppy beers, add 7 grams of gypsum to your brewing water with the calcium chloride. |
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MaiBock
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Helles Bock
|
21 Litres |
1.069 |
1.016 |
6.99 |
30.14 |
7.03 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 23.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2016 2:44 PM |
| Notes: |
|
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Oatmeal Stout
|
Oatmeal Stout
|
6 Gallons |
1.072 |
1.017 |
7.31 |
55.21 |
38.58 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: cane sugar |
Priming Amount: 3/4 cup or more |
Creation
Date: 7/21/2013 2:56 AM |
Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Secondary fermentation is for 2 weeks.
Honey syrup is added on day one of secondary fermentation.
Cold crash carboy for 5 days.
Rack to keg.
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Spite Row, Sour Cherry Wheat
|
Witbier
|
21 Litres |
1.049 |
1.012 |
4.86 |
13.11 |
2.92 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 80 |
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: 7/12/2016 3:08 PM |
| Notes: |
|
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Kjeller 5 Rykende Blondine 25l
|
Specialty Smoked Beer
|
25 Litres |
1.053 |
1.009 |
5.77 |
24.47 |
4.96 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2016 4:47 PM |
| Notes: |
|
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Orange Creamsicle
|
Cream Ale
|
5.25 Gallons |
1.053 |
1.013 |
5.3 |
19.1853 |
3.62 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 5.94 Gallons |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 6/30/2021 3:39 PM |
| Notes: |
|
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Ben's Porter.
|
American Porter
|
21 Litres |
1.056 |
1.01 |
6.04 |
33.72 |
27.22 °L
|
2.6K |
0 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 5/24/2017 8:31 AM |
Notes: The Brown malt in this recipe is home roasted brown malt so the lovibond is really Unknown.
The crystal 120 is home roasted lovibond unknown.
Planning on decocting this grist after 20min sac rest and boiling till mash out is Finnished to add melanoidin and body to beer. |
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Fat Tug Clone
|
American IPA
|
5.5 Gallons |
1.076 |
1.014 |
8.09 |
106.02 |
10.57 °L
|
2.6K |
0 |
|
|
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| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/4/2020 11:52 PM |
| Notes: |
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Domaine Dupage French Country Ale
|
Bière de Garde
|
5.5 Gallons |
1.058 |
1.011 |
6.21 |
26.53 |
13.39 °L
|
2.6K |
2 |
|
|
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| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
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: 11/7/2015 6:34 PM |
| Notes: It was out of season for the White Labs WLP072 (French Ale) and my brew store threw too much away of the Wyeast 3711 (Belgian Saison)so the next best thing was the Danstar Belle Saison Dry Yeast. |
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Ó Flannagáin Standard
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Foreign Extra Stout
|
5 Gallons |
1.046 |
1.013 |
4.29 |
22.65 |
30.9 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
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: 8/5/2013 1:46 AM |
| Notes: |
|
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Ale Of Misfit Toys
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Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.065 |
1.018 |
6.12 |
33.32 |
19.89 °L
|
2.6K |
1 |
|
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Author:
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
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: 11/10/2014 3:20 AM |
| Notes: |
|
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Pilsner Urquell
|
Bohemian Pilsener
|
25 Litres |
1.066 |
1.017 |
6.5 |
41.97 |
4.65 °L
|
2.6K |
1 |
|
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Author:
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Gummi Ben - Norðan 2
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| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 68 |
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: 5/11/2017 11:00 AM |
| Notes: Hraðlagerað með hitastýrðum skáp. |
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Cream Of Three Crops
|
Cream Ale
|
9 Gallons |
1.04 |
1.008 |
4.25 |
17.37 |
2.73 °L
|
2.6K |
2 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.8 oz |
Creation
Date: 2/9/2015 4:18 AM |
Notes: http://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/
Cream Ale Recipe
This is a very simple, inexpensive cream ale recipe that will get every BMC drinker in the room enjoying homebrew. So named because of the three different crops that go into the grist (Barley, Corn and Rice).
I brewed up 10 gallons of this and after kegging, bottled up a case to take to a family event (Mothers Day). Even my 78-yr old FIL, who is strict Miller Lite drinker, ended up having two pints. The chics dug it and we ran out well before the end of the evening.
The grain bill is cheap and in this case, you can use Minute Rice instead of flaked rice. No step mashing required. Simply combine the ingredients and follow a simple single infusion mash at around 152 degrees. I also mashed this for 90 minutes to get a highly attenuated beer. FG was 1.005...leaving a very dry, crisp beer with no noticeable graininess.
Batch Size: 11.50 gal
Boil Size: 14.26 gal
Estimated OG: 1.040 SG
Estimated Color: 2.9 SRM
Estimated IBU: 14.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
12.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Minute Rice (1.0 SRM)
1.00 oz Willamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min) |
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Hoppy Saison
|
Saison
|
2 Gallons |
1.062 |
1.018 |
5.66 |
58.6 |
10.61 °L
|
2.6K |
1 |
|
|
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| Boil
Size: 3.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 66 |
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: 8/27/2014 2:34 AM |
Notes: Brewed on 9-15-14. No OG or FG taken.
Bottled on 10-6-14.
Dry hopped .7 oz of belma pellet, and 1.1oz of Citra whole leaf on 9-29-14. |
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15C - Irish Extra Stout
|
Irish Extra Stout
|
24 Litres |
1.06 |
1.012 |
6.25 |
42.15 |
35.57 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.055 |
Efficiency: 68 |
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: 3/1/2018 4:08 PM |
| Notes: |
|
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ESB SMASH (BIAB) 02
|
Extra Special/Strong Bitter (ESB)
|
3 Gallons |
1.059 |
1.012 |
6.1 |
49.61 |
16.97 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2014 1:53 PM |
Notes: Buy 2 packs of Danstar Nottingham dry yeast.
Phoenix is said to have Molasses/Chocolate/Spicy characteristics.
Mash in at 2.5 gallons of water.
Sparge with 2 gallons of water warmed to 170 degrees. This should bring the boil water level to something between 4 and 4.5 gallons.
Boil with an open lid again and a nice roiling boil like last time.
** This method worked great! Originally set for 63% conversion 1.051 OG but instead hit 77% conversion and a 1.062 OG! :) |
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Sour Wort Berliner Weisse BIAB
|
Berliner Weisse
|
10 Litres |
1.036 |
1.009 |
3.55 |
4.67 |
3.17 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
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: 11/28/2015 8:12 PM |
Notes: recipe and technique from this article:
http://beerandwinejournal.com/sour-wort-berliner/ |
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Mirror Pond Pale Ale Clone V1.4
|
American Pale Ale
|
6 Gallons |
1.053 |
1.01 |
5.59 |
37.45 |
10.91 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2016 7:35 PM |
| Notes: |
|
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