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Jenlain Clone - Biere De Garde Ambree
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Bière de Garde
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12 Gallons |
1.076 |
1.018 |
7.68 |
22.48 |
15.13 °L
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2.1K |
1 |
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| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 76 ° F |
Priming Method: co2 |
Priming Amount: 10.89 psi |
Creation
Date: 4/21/2021 8:13 PM |
Notes: I added cane sugar to fermentables based on Phil Markowski's Farmhouse Ales, page 80 - to derive and leaner drier finish to this beer.
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Nelson Sauvin Wheat Beer
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Specialty Beer
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5.5 Gallons |
1.038 |
1.006 |
4.18 |
20.16 |
4.23 °L
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2.1K |
1 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 7/15/2015 4:27 PM |
| Notes: |
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6X Clone
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Ordinary Bitter
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6 Gallons |
1.051 |
1.012 |
5.12 |
22.86 |
15.86 °L
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2.1K |
1 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2016 1:00 PM |
Notes: v.2: addition of Carafe produces a great colour, and an almost nutty taste (good).
Poor head retention but happy otherwise! Will do this again.
v.1 the original recipe called for Crystal 120, but this was unavailable, so subbed this is Crystal 80. Colour obviously lighter than desired.
Should have added a fining agent - 3 weeks in the bottle and it's still cloudy, but first bottle was good. I anticipate this will need at least another month to age. |
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Hawaiian Punch Sour
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Berliner Weisse
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5.25 Gallons |
1.041 |
1.007 |
4.38 |
14.55 |
3.8 °L
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2.1K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2018 12:46 AM |
| Notes: After initial mash, boil wort for 2 minutes to disinfect, then chill to 90 degrees. Pitch Goodbelly and cover for 24 hours. Wort should be cloudy and acidic (approx. 3.4 pH). Proceed with boil as normal. |
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Chocolate Cherry Xmas Stout
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Winter Seasonal Beer
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1 Gallons |
1.06 |
1.017 |
5.62 |
37.46 |
46.58 °L
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2.1K |
0 |
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| Boil
Size: 1.1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.054 |
Efficiency: 63 |
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: 11/7/2017 2:46 PM |
| Notes: Aged 8 days on .25 oz toasted oak chips that had been steeped in Knob Creek. The cherry flavor was a bit overpowering this year, hopefully will mellow with age. |
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Vienna Cascade SMaSH
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American IPA
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5.5 Gallons |
1.057 |
1.01 |
6.14 |
56.95 |
6.97 °L
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2.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
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: 11/7/2015 4:08 PM |
| Notes: |
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Imperial Smoke Monster
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Imperial Stout
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12 Litres |
1.166 |
1.024 |
18.66 |
90.19 |
50 °L
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2.1K |
0 |
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Author:
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JohnnyAH
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| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2016 10:00 PM |
Notes: Servomyces1 added at pitching.
Servomyces2 added at 24 hours along with 1KG of boiled demerara and aeration.
Another KG of boiled demerara added at 7 days along with aeration.
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Kanye Westvleteren 16
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Belgian Dark Strong Ale
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5 Gallons |
1.106 |
1.023 |
11 |
37.57 |
41.2 °L
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2.1K |
2 |
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| Boil
Size: 7.13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 70 |
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: 6/17/2016 11:57 PM |
| Notes: |
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Irish Red Ale
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Irish Red Ale
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6 Gallons |
1.058 |
1.015 |
5.55 |
17.26 |
17.44 °L
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2.1K |
1 |
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| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2014 9:37 PM |
| Notes: |
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Mocha Brown Ale V2.0
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American Brown Ale
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6 Gallons |
1.055 |
1.013 |
5.47 |
18.78 |
23.4 °L
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2.1K |
0 |
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| Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2016 1:35 PM |
| Notes: Most popular Beer on tap for 3 weeks in December at Fort Walton Beach Brewery. |
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Chocolate Porter
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American Porter
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5 Gallons |
1.056 |
1.014 |
5.52 |
32.46 |
31.28 °L
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2.1K |
1 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
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: 11/22/2015 8:50 PM |
| Notes: |
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Pale Rider Ale
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American Pale Ale
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6 Gallons |
1.071 |
1.016 |
7.17 |
54 |
5.44 °L
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2.1K |
1 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2014 5:05 PM |
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.
Honey syrup is added on day one of secondary fermentation.
Secondary fermentation is for 2 weeks.
Cold crash carboy for 3 days.
Add gelatin and cold crash for another 3 days.
Rack to keg. |
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Fuggles
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British Golden Ale
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33 Litres |
1.038 |
1.005 |
4.33 |
32.25 |
7.04 °L
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2.1K |
0 |
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| Boil
Size: 35 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 58 |
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: 10/1/2016 9:47 AM |
Notes: OG 1.038 Efficiency adjusted to 58%
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Mosaic Blonde
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Blonde Ale
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5.5 Gallons |
1.051 |
1.009 |
5.59 |
29.8 |
6.52 °L
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2.1K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Forced CO2 |
Priming Amount: 13psi at 35deg |
Creation
Date: 1/11/2017 1:47 AM |
Notes: Seemed to take a good bit of time to get started. Ran a fermentation profile (should be in images).
Room temp mash pH: 526 |
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Schubrew Cream Ale III
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Cream Ale
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9 Gallons |
1.054 |
1.012 |
5.51 |
18.72 |
3.02 °L
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2.1K |
2 |
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| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 2:09 PM |
| Notes: |
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Green Mountain
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Specialty IPA: New England IPA
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7 Litres |
1.058 |
1.013 |
5.95 |
39.12 |
5.93 °L
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2.1K |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 45.9 g |
Creation
Date: 8/9/2018 6:58 PM |
| Notes: |
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Noddys Left Nut Brown Ale
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American Brown Ale
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27 Litres |
1.053 |
1.013 |
5.26 |
37.05 |
18.83 °L
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2.1K |
1 |
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| Boil
Size: 28.5 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: 9/30/2013 8:15 PM |
Notes: Dont forget to add Irish moss for last 10min boil. Cool quickly with Wort chiller to 20deg c add to fermenter and pitch yeast.
Ferment at 21deg c for 7 days then transfer to secoundry for 7 days or until Fg reached. Then add issinglass and cold crash for 7 days at 2deg c. Prime to your own liking using calculator and leave bottle around 21deg c for 2 weeks. Chill for 2-3days then drink. Bloody Beautiful laddie boy |
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Buckwheat Pale Ale
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American Pale Ale
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3.7 Gallons |
1.051 |
1.012 |
5.11 |
37.81 |
7.96 °L
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2.1K |
3 |
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| Boil
Size: 4.05 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 12.79 psi |
Creation
Date: 3/24/2020 1:50 PM |
| Notes: If need be, substitute Wheat, Rye, Triticale or Spelt for the Buckwheat. |
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Kveik Irish Red
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Irish Red Ale
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5.5 Gallons |
1.05 |
1.009 |
5.37 |
13.05 |
13.9 °L
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2.1K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: N/A |
Creation
Date: 2/20/2022 5:41 PM |
| Notes: |
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Pilsner Marqell
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Czech Premium Pale Lager
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2.75 Gallons |
1.051 |
1.01 |
5.32 |
51.52 |
5.15 °L
|
2.1K |
1 |
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Author:
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counterbrewrecipes
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| Boil
Size: 3.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2016 5:53 PM |
Notes: MA - you will need reverse osmosis water for this recipe. incredibly soft water is the only way to make a true czech pilsner. Your water bottle will become your fermenter. You only add 1/8th of a teaspoon of gypsum.
I have bumped up the hops, I am assuming you'll probably go to the lab to purchase the extra stuff you need. the hops there are never fully potent because they are exposed to oxygen. taste before you dry hop and decide how much to add.
You have to use saflager 34/70 because it can ferment at 65 F no problem, so you can ferment this thing in your closet.
this is a decoction that starts with 3 gallons of water, then pull 3 quarts thick, and decoct. then repeat, then repeat... then sparge with up to a gallon to get to volume. |
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