|
I Like My Sugar With Coffee & Cream
|
Cream Ale
|
5.5 Gallons |
1.052 |
1.014 |
4.91 |
18.85 |
4.08 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2019 5:56 PM |
Notes: 32oz Chameleon Cold Brew adds 1110mg caffeine, which corresponds to:
– 21mg / 12oz for 5 gallons beer (1/5 cup coffee)
– 23mg / 12oz for 4.5 gallons beer
– 26mg / 12oz for 4 gallons beer (1/4 cup coffee)
A standard cup of coffee is 95mg caffeine. |
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Russian River Blind Pig Clone
|
American IPA
|
3 Gallons |
1.075 |
1.018 |
7.53 |
106.38 |
6.78 °L
|
2K |
0 |
|
|
|
| Boil
Size: 5.09 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
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: 1/14/2015 11:51 PM |
| Notes: |
|
|
Golden Lager
|
Czech Amber Lager
|
23 Litres |
1.04 |
1.005 |
4.54 |
34.36 |
8.75 °L
|
2K |
1 |
|
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Author:
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 1:31 AM |
| Notes: |
|
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Limbo IPA 6 Gallon
|
American IPA
|
6 Gallons |
1.071 |
1.014 |
7.59 |
87.9 |
6.94 °L
|
2K |
4 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2016 3:51 PM |
| Notes: |
|
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Hard Seltzer
|
Clone Beer
|
170 Litres |
1.031 |
1 |
4.06 |
0 |
0.75 °L
|
2K |
0 |
|
|
|
| Boil
Size: 170 Litres |
Boil Time: 20 |
Boil Gravity: 1.031 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 1318.2 g |
Creation
Date: 1/23/2021 10:31 AM |
| Notes: |
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Belgian Porter
|
Robust Porter
|
5.5 Gallons |
1.061 |
1.012 |
6.44 |
28.1 |
34.07 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2017 9:46 PM |
| Notes: Add syrup at flameout |
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7Fjell - Ulriken DIPA
|
Imperial IPA
|
23 Litres |
1.077 |
1.019 |
7.64 |
102.02 |
6.13 °L
|
2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
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: 8/21/2015 10:27 AM |
| Notes: |
|
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Kevins Budweiser Lager Recipe
|
Standard American Lager
|
12 Gallons |
1.046 |
1.012 |
4.55 |
15.28 |
2.63 °L
|
2K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 150 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2015 4:47 PM |
| Notes: I only got 71% effeciency due to the rice... should have lowered my target number to 71 or 72. |
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Red IPA
|
Specialty IPA: Red IPA
|
21 Litres |
1.059 |
1.011 |
6.24 |
27.51 |
19.58 °L
|
2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 5/8/2016 12:44 AM |
| Notes: |
|
|
Old Blevins No. 1
|
English Barleywine
|
3.2 Gallons |
1.098 |
1.025 |
9.59 |
53.4 |
26.85 °L
|
2K |
5 |
|
|
|
| Boil
Size: 3.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 2.4 oz |
Creation
Date: 1/26/2021 5:06 PM |
Notes: This recipe changes slightly from year to year.
‘21 used 5% sugar for gravity points, late hopped with Idaho 7 and Loral. Fermented with BRY-97.
‘22 used 3.5% sugar and was late hopped with Cascade and Chinook (better choices than ‘21). BRY-97
2-year tasting notes: caramel brown color. Hard pour gives a moderate head that doesn’t last. Fizz remains present throughout. Stone fruit, floral nose. Stone fruit, caramel, vanilla, boozy warmth taste. Finishes slightly dry, bitterness is appropriate. Possible slight oxidation as color has deepened over time. Sugar feels inappropriate but overall, a solid BW.
‘23 used no sugar but 8% Cherrywood Smoked Malt. Late hopped with Willamette. WY1318.
'24 no sugar, used 3% Roasted Barley. Late hopped with Willamette and Cascade. WY1318
'25 no sugar, 12% Rye Malt. Late hopped with Challenger and EKG. WY1318 |
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Sierra Nevada Clone
|
American Pale Ale
|
21 Litres |
1.045 |
1.008 |
4.8 |
37.24 |
9.1 °L
|
2K |
1 |
|
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Author:
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 6/8/2015 10:44 AM |
Notes: Had to substitute the original American pale 2 row and American caramel/crystal 60L for Maris Otter Blend Pale Ale Base Malt & Caramunich Type 3 Malt Weyermann respectively. Not able to easily access the american style base malts. Some say european malts generally have more flavour anyway.
Plan is to start with 20lt of strike water for mash and do a small 4.5lt sparge to finish at 24.5lt pre boil volume.
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Papazian Slanting Annie's Chocolate Porter
|
Brown Porter
|
3 Gallons |
1.06 |
1.014 |
6.05 |
25.48 |
28.62 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2014 4:28 AM |
| Notes: From the book by Charlie Papazian Home Brewers Companion, original was 5 gal and I made it work for 3, calls for 12 oz Unsweetened Bakers Chocolate for the five gal, says you can sub out 3 level tablespoons of Bakers cocoa powder for each oz of the Bakers Chocolate. If using Chocolate siphon under the surface so as to not move the oils to the secondary as this kills foam head. |
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Super Satan (Luciferous)
|
Experimental Beer
|
17.5 Litres |
1.16 |
1.032 |
16.76 |
20.69 |
5.86 °L
|
2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 23 Litres |
Boil Time: 105 |
Boil Gravity: 1.122 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2016 11:41 PM |
Notes: 12L 1.114 OG all malt wort at pitching of WLP570 (starter is 1.25L) . Aerated at pitching. 28th April 2016.
Tested at 1.030 after 3 days. Pitched WLP099 on evening of 1st May 2016 with 1KG sugar and 1KG DME (which have been dissolved in hot water).
Tested at 1.032 on 24th May 2016. Added another servomyces and gave a shake. Tasting very fruity - likely esters from the WLP570 with banana, orange, mango and passionfruit.
Tested at 1.032 on 20th June 2016. Apple and pear fruity esters, rich sweet malty and lots of caramel. Change in flavors potentially due to oxidation. Bottle shortly.
Bottled 23.06.2016. |
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NEIPA
|
American IPA
|
5.5 Gallons |
1.071 |
1.017 |
7 |
53.38 |
6.05 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
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: 2/20/2018 5:45 PM |
| Notes: |
|
|
Dat Juice (by Twin Sails) Clone
|
American Pale Ale
|
3 Gallons |
1.058 |
1.011 |
6.2 |
27.46 |
4.01 °L
|
2K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: 2.6 oz |
Creation
Date: 3/28/2020 1:38 AM |
| Notes: |
|
|
New England - Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.012 |
5.86 |
47.56 |
6.75 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2017 10:23 PM |
| Notes: |
|
|
Champagne IPA V1.1
|
American IPA
|
6 Gallons |
1.06 |
1.007 |
6.97 |
53.54 |
7.29 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2018 10:26 AM |
| Notes: Add Amylase Enzyme to assist in converting starches, cold crash upon 1.007 Fg. |
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Tactical Tartan Wee Heavy
|
Wee Heavy
|
5.75 Gallons |
1.087 |
1.016 |
9.27 |
26.68 |
18.81 °L
|
2K |
1 |
|
|
|
| Boil
Size: 8.42 Gallons |
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: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/20/2021 2:38 AM |
| Notes: Defended the Iron Brewly title in the Brewly March Competition. Overall good results, a bit less caramel than expected along with a more "basic" grain bill. |
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Old Ale - Society Brew
|
Old Ale
|
16.6 Litres |
1.08 |
1.011 |
8.98 |
57.02 |
27.57 °L
|
2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 22.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 6:05 PM |
Notes: Teaspoon of gypsum to mash.
505g of light brown sugar cooked in 700ml of water until fruity taste and smell is produced. Added mid way through fermentation.
Over-attenuated. |
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Burton Pale Ale 1840
|
Old Ale
|
12 Litres |
1.122 |
1.034 |
11.5 |
39.7 |
30.85 °L
|
2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2014 11:26 PM |
Notes: Substitute Belgian Candi Sugar Amber for cooked sugar. To be added during fermentation once krausen has peaked. 11.5.2014.
5L in demijon with Brett C for Old Stock Ale.
Tested OSA 6.6.2015. 1.016
Tested OSA 11.09.2016: 1.010. Bottled with 1.8 vol. c02. |
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