|
Winter Ale
|
Winter Seasonal Beer
|
2.5 Gallons |
1.076 |
1.02 |
7.38 |
64.65 |
40.48 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2016 3:46 AM |
Notes: Due to high OG, thinking of brewing for a 2.5 gal batch, then watering down to get 3-3.5 gal?
Not sure |
|
|
Aussie Lager
|
International Pale Lager
|
21 Litres |
1.048 |
1.008 |
5.36 |
20.61 |
4.84 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
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: 10/11/2016 1:36 AM |
| Notes: |
|
|
7Fjell - Ulriken DIPA
|
Imperial IPA
|
23 Litres |
1.077 |
1.019 |
7.64 |
102.02 |
6.13 °L
|
1.9K |
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: |
|
|
Quit Your Day Job
|
Specialty IPA: New England IPA
|
2.5 Gallons |
1.074 |
1.017 |
7.5 |
36.62 |
5.6 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 2.6 Gallons |
Boil Time: 15 |
Boil Gravity: 1.071 |
Efficiency: 65 |
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: 11/8/2019 9:23 PM |
| Notes: |
|
|
Pseudo Sue Clone
|
American Light Lager
|
93 Gallons |
1.057 |
1.013 |
5.8 |
131.72 |
5.7 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 94.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
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: 2/2/2019 2:45 AM |
| Notes: |
|
|
Kjeller 5 JuleAle 2015 25 L
|
Foreign Extra Stout
|
25 Litres |
1.08 |
1.019 |
7.96 |
39.06 |
33.84 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5 g sukker/l |
Creation
Date: 9/21/2015 8:59 AM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Rehydrering av gjær:
http://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/
Dersom du ønsker krydder i JuleAlen, her er et forslag:
37.5 g Appelsinskall
6.25 g Ingefærrot
6.25 g Kanelstang
Krydderet kokes i de siste 5 min. |
|
|
Papazian Slanting Annie's Chocolate Porter
|
Brown Porter
|
3 Gallons |
1.06 |
1.014 |
6.05 |
25.48 |
28.62 °L
|
1.9K |
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. |
|
|
Coffee Caramel Stout
|
Sweet Stout
|
15 Litres |
1.051 |
1.008 |
5.56 |
37.63 |
35.79 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 8/15/2016 4:27 AM |
| Notes: |
|
|
Biermuncher's Centennial Blonde
|
Blonde Ale
|
5.5 Gallons |
1.041 |
1.008 |
4.22 |
23.57 |
3.73 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 6.5 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: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 8:15 PM |
Notes: ****5 Gallon Batch****
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)
Mash at 150 degrees for 60 minutes. |
|
|
Mosiac And Simcoe IPA
|
American IPA
|
25 Litres |
1.066 |
1.012 |
7.07 |
46.98 |
9.88 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 82 |
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: 6/11/2017 6:53 AM |
| Notes: |
|
|
Champagne IPA V1.1
|
American IPA
|
6 Gallons |
1.06 |
1.007 |
6.97 |
53.54 |
7.29 °L
|
1.9K |
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. |
|
|
Black Lab Bock
|
Traditional Bock
|
22 Litres |
1.059 |
1.016 |
5.65 |
21.46 |
17.53 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 5/20/2014 12:48 AM |
| Notes: |
|
|
Mint Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.061 |
1.016 |
5.8 |
25.27 |
40 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/3/2013 6:18 AM |
Notes: Original creator says mint could be increased to .75 or even 1 oz, it was spearmint
- Use .75 oz, from comments
Hershey's cocoa powder added at 5 min, pre-mixed with hot water
Primary ferment for 4 weeks, then move to secondary for one week, on top of mint soaked in vodka.
combined recipe from
http://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/
and
http://www.homebrewtalk.com/f36/biab-brewing-pics-233289/ |
|
|
Moonshot Fail [NEIPA]
|
Specialty IPA: New England IPA
|
2.5 Gallons |
1.084 |
1.021 |
8.22 |
84.06 |
7.59 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 45 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 9/23/2019 12:38 AM |
Notes: Single infusion mash at 151°F for 60 minutes. Adjust mash pH with lactic acid (target 5.3 pH). Lauter then boil for 45 minutes (cut 15 min short). After flameout, chill to 175°F and add whirlpool hops (10 minute contact time) hop addition. Knockout. Pitch yeast starter along with. Ferment at 68°F. Add dry hop at high krausen (day 2/3). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.
Tasting notes:
Rating: |
|
|
Sunripe Cider
|
Fruit Cider
|
23 Litres |
1.048 |
1.012 |
4.7 |
0 |
0 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
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: 5/31/2016 12:01 AM |
| Notes: |
|
|
#12 Amberium
|
American Amber Ale
|
11 Litres |
1.066 |
1.013 |
6.94 |
45.09 |
12.17 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 69 |
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: 4/28/2015 5:44 AM |
Notes: Brewdate: 30.04.2015
Dryhopped: 07.05.2015 - SG: 1.014 |
|
|
Burton Pale Ale 1840
|
Old Ale
|
12 Litres |
1.122 |
1.034 |
11.5 |
39.7 |
30.85 °L
|
1.9K |
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. |
|
|
DIY West Coast Double IPA
|
Imperial IPA
|
5.6 Gallons |
1.078 |
1.012 |
8.66 |
125.2 |
8.9 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 6/18/2020 2:38 AM |
Notes: Full volume, no sparge.
Put kettle dip tube just above parallel at 2 o'clock position.
Add DME and dextrose at 30 min just before chiller added.
At end of boil, power off, chill to 170F, THEN add whirlpool hop additions, let sit for 30 minutes before chilling. Keep bag in until chilled to <68F, then remove bag.
Once chilled, remove chiller and cover x 60 min for cold break to settle.
Add clarity firm at yeast pitch
Ferment at 67F
On day 12 or at end of fermentation, add dry hops loose in FV x 3 days at 68F.
Then cold crash x 48 hrs, add gelatin for 48 hrs, then rack to sanitized and CO2 purged keg, add 5 mL Biofine Clear in gas port.
Chill x 4 days then pull off pint, then carbonate. |
|
|
Jamil's Vienna - Ver2
|
Vienna Lager
|
12 Gallons |
1.052 |
1.012 |
5.23 |
26.16 |
10.84 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 5:04 PM |
Notes: 10 lb German - Vienna 37 4 50%
5 lb German - Munich Light 37 6 25%
4 lb German - Pilsner 38 1.6 20%
0.25 lb German - Carafa II 32 425 1.3%
0.5 lb American - Carapils (Dextrine Malt) 33 1.8 2.5%
0.25 lb American - Caramel / Crystal 120L |
|
|
Tripel Badger
|
Belgian Tripel
|
5.5 Gallons |
1.087 |
1.017 |
9.13 |
35.86 |
4.47 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2021 9:26 PM |
| Notes: |
|
|
|
|