|
Bbill Zombi Dust CITRA
|
American IPA
|
27 Litres |
1.068 |
1.017 |
6.72 |
60.88 |
9.08 °L
|
773 |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
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: 2/5/2015 6:33 PM |
| Notes: |
|
|
Low IBU West Coast IPA
|
American IPA
|
4.75 Gallons |
1.065 |
1.015 |
6.58 |
36.65 |
7.52 °L
|
773 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 11/22/2020 7:12 PM |
| Notes: |
|
|
Rauchbier
|
Rauchbier
|
3 Gallons |
1.058 |
1.017 |
5.34 |
25.45 |
12.49 °L
|
773 |
0 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 14.44 psi |
Creation
Date: 12/11/2019 1:57 PM |
Notes: - pitched 1 rehydrated pack at 52, changed to 53
- no real activity in 24 hrs, swirled
- constant bubbling for 3 days
- changed to 57 for Kolsch yeast after 4 days; changed to 65 for San Diego ale yeast after 5 days (though its too cold to go over 58) |
|
|
Southern Tier Pumpking Clone (5gal)
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.085 |
1.019 |
9.3 |
36.11 |
14.76 °L
|
773 |
1 |
|
|
|
| Boil
Size: 7.77 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 11.12 psi |
Creation
Date: 8/11/2019 7:34 PM |
Notes: For the pumpkin, just use canned pumpkin puree (not pumpkin pie mix). In North America, this is probably Libby's or E.D. Smith brand, available in most supermarkets year-round usually in the baking aisle. I've scaled this recipe to use exactly 1 29-ounce can of pureed pumpkin, but a little more or less won't hurt. (Pureed pumpkin lasts forever in the freezer; just put it in a ziplock bag and flatten it out.)
You can roast your own pumpkins if you want, but I've tried it in both pies and beer and couldn't tell the difference, and it's more work to get basically the same product. Quarter the pumpkin and remove the seeds. Steam for 30 minutes, or roast at 425°F/215°C until soft, probably at least 1 hour but depends on the size and thickness of your pumpkin. Scrape the flesh away and puree in a food processor. Don't use a jack-o'-lantern pumpkin for this, as they're bred for size and not flavor; instead use Sugar Pie or similar small varieties of pumpkin. Canned pumpkin is sometimes partly or entirely squash, not necessarily pumpkin; feel free to substitute other hard winter squash like Hubbard, kabocha, or acorn squash. You could even try using sweet potatoes.
The pumpkin will leave a lot of trub in the mash and boil. After the boil, use a filter if you have one. If not, definitely rack the wort into the carboy rather than pouring or draining it. Before racking, stir the wort in the kettle very hard to get a strong vortex going, and then let it settle for at least 10-20 minutes. The heavy trub should be forced to the middle, and you can rack from the outside edge to avoid sucking too much of it up.
For the vanilla extract, you definitely want to make your own; buying 4 ounces would make this a ridiculously expensive brew. Moreover, you might as well add the pumpkin pie spice (and you should mix your own from whole cinnamon, nutmeg, ginger, allspice, and cloves) to extract it, too. Cut and scrape 2 vanilla beans, and put all of it (including the pods) into a small jar. Optionally add the pumpkin pie spice (or whole spices). Add 4 ounces vodka. Let this sit for at least 2 weeks, shaking occasionally.
The graham cracker extract is essential; it gives it that "pumpkin pie" flavor that I feel makes Southern Tier's taste so much better than other pumpkin beers. The amount to add is 1 teaspoon (5 milliliters); I measured this and it seems to be 4 grams. Add it in secondary if you're bottline, otherwise add it at kegging so as not to leave any behind in the carboy, which you could also do with the vanilla and spice extract.
The water adjuncts are obviously specific to my local water.
Clone of Southern Tier's Pumpking (https://stbcbeer.com/beers/pumking-imperial-ale/).
Based on https://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone, but modified enough that I really only claim their recipe as a second inspiration. |
|
|
Dorset Extra Special Bitter
|
Strong Bitter
|
15 Litres |
1.054 |
1.013 |
5.41 |
25.46 |
11.64 °L
|
773 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2019 2:20 PM |
Notes: Mashed with 14 litres.
Sparged with 3 litres.
Added 4 litres during no-chill period. All hops removed at end of boil. Mash bag used to hold whole leaf hops during the boil and pellets added inside tea bags. Very useful use of bag as no need to fish out the hop bags, will do again.
Wort transferred to fermentors soon after boil and fermentors left outside (3c) to cool. 4 litres of cold tap water added after a couple of hours.
Pre-boil gravity measured at 1.048.
OG 1.054.
Yeast pitched at 18c. Rehydrated in 30c boiled tap water.
High Krausen within 48hrs. Ferm chamber kept between 16.7c to 18.7c for one week. Temp raised to 19.5c for second week.
First gravity reading after 10 days was 1.013, which is target fg. |
|
|
Octoberfest
|
Oktoberfest/Märzen
|
1 Gallons |
1.056 |
1.014 |
5.5 |
25.66 |
13.88 °L
|
773 |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 50 |
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: 8/27/2018 12:58 AM |
| Notes: |
|
|
Smitty's No.25 "Summer Porter"
|
English Porter
|
10 Gallons |
1.041 |
1.009 |
4.23 |
34.3 |
25.86 °L
|
773 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2018 5:00 PM |
| Notes: |
|
|
Helles Bock: My, Oh Maibock
|
Helles Bock
|
5.5 Gallons |
1.071 |
1.018 |
6.97 |
26.07 |
8.41 °L
|
773 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 12/12/2017 10:31 PM |
| Notes: |
|
|
Blood Orange Is The New Beer
|
American IPA
|
5 Gallons |
1.06 |
1.011 |
6.47 |
52.11 |
15.49 °L
|
773 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 37 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2017 9:55 PM |
| Notes: |
|
|
Cray Cray Barleywine 2
|
American Barleywine
|
5 Gallons |
1.089 |
1.02 |
9.03 |
52.79 |
23.88 °L
|
773 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 180 |
Boil Gravity: 1.052 |
Efficiency: 55 |
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: 10/9/2017 8:06 PM |
Notes: 66-70 degrees. Let ferment for four weeks.
WLP 540 or WLP 530 |
|
|
Perfect Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
10 Gallons |
1.059 |
1.02 |
5.09 |
17.91 |
12.94 °L
|
773 |
0 |
|
|
|
| Boil
Size: 12.06 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
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: 10/4/2017 5:14 PM |
Notes: ALL-GRAIN
Batch Size: 6 gallons (22.7 liters)
Brewhouse efficiency: 75%
OG: 1.063
FG: 1.018
IBUs: 19
ABV: 5.9%
MALT/GRAIN BILL
7 lb (3.18 kg) Maris Otter
3 lb (1.36 kg) Light Munich
2 lb (907 g) Aromatic malt
14 oz (400 g) Caramunich malt
ADJUNCT, HOPS, AND SPICE SCHEDULE
8 oz (230 g) dark brown sugar at 90 minutes
5 lb (2.27 kg) pumpkin or butternut squash (see preparation below) at 90 minutes
0.55 oz (16 g) Northern Brewer hops (pellet) at 60 minutes
5 tsp ground Saigon cinnamon at 5 minutes
1 tsp fresh ground nutmeg at 5 minutes
1 tsp fresh ground ginger (or 1 tsp dry) at 5 minutes
3 tsp vanilla extract at secondary
Brew Jacket Web Ad
PUMPKIN PREPARATION
You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. |
|
|
C1
|
Common Cider
|
20 Litres |
1.04 |
1.008 |
4.17 |
0 |
0 °L
|
773 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
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: 8/26/2017 12:47 PM |
| Notes: |
|
|
Brown Porter
|
English Porter
|
22 Litres |
1.054 |
1.014 |
5.36 |
28.94 |
26.5 °L
|
773 |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 9/12/2016 5:19 AM |
| Notes: |
|
|
Rye In The Sky
|
American IPA
|
21 Litres |
1.063 |
1.01 |
6.95 |
41.67 |
11.28 °L
|
773 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2015 1:58 AM |
| Notes: |
|
|
Irish Red
|
Irish Red Ale
|
10 Litres |
1.048 |
1.012 |
4.69 |
32.86 |
18.79 °L
|
773 |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 6/16/2015 6:20 AM |
| Notes: |
|
|
Pilsner
|
Classic American Pilsner
|
5 Gallons |
1.042 |
1.008 |
4.57 |
28.04 |
3.14 °L
|
773 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 3:45 PM |
| Notes: |
|
|
EX001 Special B
|
Belgian Specialty Ale
|
4 Litres |
1.053 |
1.013 |
5.23 |
23.1 |
22.03 °L
|
773 |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
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: 4/14/2015 9:38 AM |
| Notes: |
|
|
Blonde
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.012 |
4.61 |
18.7 |
3.78 °L
|
773 |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 2/2/2015 7:36 PM |
| Notes: |
|
|
SMASH CITRA
|
Experimental Beer
|
23 Litres |
1.05 |
1.009 |
5.33 |
41.21 |
5.56 °L
|
772 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
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: 4/20/2017 8:10 AM |
Notes: Campden tablet used to remove chlorine etc.
no other water treatment.
Nylon bag used for hop additions. |
|
|
Double Batch Shambles
|
Specialty IPA: New England IPA
|
12 Gallons |
1.065 |
1.015 |
6.51 |
44.47 |
6.64 °L
|
772 |
0 |
|
|
|
| Boil
Size: 14.44 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 11psi |
Creation
Date: 3/4/2022 3:54 AM |
| Notes: |
|
|
|
|