|
Spencer Trappist Extract
|
Trappist Single
|
5 Gallons |
1.057 |
1.014 |
5.71 |
18.71 |
5.16 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 4:38 PM |
| Notes: |
|
|
Dragon Blood
|
Other Fruit Melomel
|
11 Litres |
1.084 |
1 |
11.03 |
0 |
0 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: N/A |
Boil Gravity: 1.076 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2021 9:31 AM |
| Notes: |
|
|
Redeye Stout
|
Oatmeal Stout
|
1 Gallons |
1.065 |
1.026 |
5.18 |
35.14 |
33.49 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2013 4:09 PM |
Notes: Step by Step:
Steep the crushed grain at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with hot water. Add the lactose and dried malt extracts and bring to a boil. Add the chocolate at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the coffee, carbonate and age for two weeks. |
|
|
Vanilla Oatmeal Stout
|
American Stout
|
1 Gallons |
1.054 |
1.012 |
5.49 |
36.4 |
34.88 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 0.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2016 4:20 PM |
| Notes: |
|
|
Ackbar's Oatmeal
|
American Stout
|
1 Gallons |
1.06 |
1.017 |
5.64 |
35.61 |
40 °L
|
1.3K |
0 |
|
|
Author:
|
|
Steven David Poon
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2013 12:51 AM |
| Notes: This is my first recipe, once I have brewed it, I'll post notes. |
|
|
#17 Sorachi Black IPA
|
American IPA
|
20 Litres |
1.062 |
1.012 |
6.59 |
65.07 |
16.77 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 12:09 AM |
| Notes: |
|
|
PfauBrauerei's Oktober Kolsch
|
Kölsch
|
5 Gallons |
1.051 |
1.013 |
5.01 |
33.67 |
9.32 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2015 3:38 PM |
Notes: Steep grains @155 for 20min
Add extracts
Add hops per schedule.
|
|
|
Tjukk Æll
|
American Pale Ale
|
10 Litres |
1.056 |
1.014 |
5.54 |
37.21 |
9.79 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2015 12:59 PM |
Notes: Steep the grains in the mid 150s for 45-60 minutes.
It is assuming a 5 gallon batch,
3 gallon - 60 minute boil, and adding the extract at the beginning.
If you can do a full boil you probably wouldn't need the extra 1oz.Citra at 60 minutes.
Extract notes from the forum thread author:
As far as First Wort Hop / Steeping hops.... I would add them with around 10 min left in steep (before rinse), and put them in a different bag than the grain. Then you can leave them in for the whole boil.
Original Authors Beer Profile:
Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU
|
|
|
Wild Rosey Take 2
|
American Stout
|
2 Gallons |
1.079 |
1.024 |
7.13 |
36.35 |
36.77 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 42.9 g |
Creation
Date: 6/14/2012 3:09 PM |
Notes: Pre-Heat hot liquor temp at 160 F
Primary Ferment: 65 F 1 week
Secondary: 65 F 2 weeks
Mash H2O gal. = 0.33 x #lbs. of grain
For stout (7 liters of beer)
2.3 volumes of CO2
24 C
42.9 g sugar = 9.04 teaspoons = 3.014 tablespoons
1.3 teaspoons per liter |
|
|
AHS Miami Weiss Ale
|
Weizen/Weissbier
|
5 Gallons |
1.041 |
1 |
5.37 |
29.45 |
4.12 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2011 7:56 PM |
| Notes: Lemon Peel Is added at 15 min left in the boil. This beer should be around 6.1% with the alcohol booster added. Don't trust my specific gravity, it needs to be temp corrected too. |
|
|
Focal Banger Clone Extract
|
American IPA
|
9.5 Litres |
1.067 |
1.014 |
6.88 |
0 |
5.25 °L
|
1.3K |
1 |
|
|
Author:
|
|
Junkers
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2017 7:41 PM |
| Notes: Corn suger added when 15 min left of boil |
|
|
First Belgian Ale - Chimay Red Clone
|
Clone Beer
|
23.5 Litres |
1.069 |
1.013 |
7.38 |
23.09 |
13.65 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2018 9:58 AM |
Notes: Recipe as per YouTube: https://www.youtube.com/watch?v=K_ze-jIA74w
5 Gallon Batch
8 lbs Pilsen Malt Extract (box says PALE which is likely NZ LIGHT, whereas Pilsen is EXTRA LIGHT)
.5 Aromatic
.5 Wheat
.25 lb Caramunich
.10 Chocolate
2oz Tettnanger
.5oz Goldings (Styrian) hops 15 min
NB: in the recipe builder I have adjusted amounts to achieve the target values as below
NOTE: my boil kettle loses 3.5L per hour! Tend to lose 2L to trub at end of fermentation, hence if wanting 19L, need to start with 19 + 5.5 = 24.5
8 lbs LME = 6.7lbs DME = 3.039kg
Recipe states steep grains at 65oC +/- 10oC for 30 mins in one gallon of water - I will steep in the wort
Recipe states to crash cool below 27oC then pitch the yeast - I will aim to crash cool 1 - 2 oC below the fermentation temp for the yeast
Target OG is 1.069/1.070
Target SRM14
Target OG: 1.074
Target FG 0.016
Target IBU 23
ABV 7.3%
Target flavour: based on Chimay Red, a Belgian Ale with copper colour, a sweet and fruity aroma and a sweet flavour with traces of black currants |
|
|
Fuller's London Pride Clone-Round 3
|
Best Bitter
|
5.5 Gallons |
1.046 |
1.008 |
4.98 |
33.33 |
10.79 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 1.1 oz |
Creation
Date: 2/17/2021 2:54 AM |
| Notes: |
|
|
Buck Hork
|
American Brown Ale
|
5.5 Gallons |
1.054 |
1.016 |
5 |
20.77 |
26.73 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2014 8:11 PM |
| Notes: |
|
|
Cali-Belgique Clone
|
American IPA
|
5 Gallons |
1.058 |
1.011 |
6.21 |
92.85 |
3.63 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 10:55 PM |
| Notes: |
|
|
Two Hands Brown Ale
|
American Brown Ale
|
2.5 Gallons |
1.061 |
1.015 |
5.96 |
29.98 |
25.36 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.05 |
Efficiency: 42 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/30/2017 3:22 AM |
| Notes: |
|
|
Belhaven Wee Heavy Clone
|
Scottish Heavy
|
5.5 Gallons |
1.082 |
1.021 |
8.11 |
12.9 |
14.37 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.151 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2019 12:21 AM |
| Notes: |
|
|
Shue's Brews Belgian Noel
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.071 |
1.018 |
6.99 |
48.41 |
16.21 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2012 3:56 AM |
| Notes: |
|
|
Dusty's Cider
|
Common Cider
|
5 Gallons |
1.05 |
1.001 |
6.48 |
0 |
0 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 8/28/2018 5:47 AM |
Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing.
- add crushed campden tablets 24 hours prior to yeast pitch.
- add pectic enzyme when adding campden tablets
- Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider.
- After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed).
Oxygenated cider with pure O2 for 1min 10 sec.
Yeast:
Red Star Premier Blanc in 5 gal - 1.048 OG
Mangrove Jack M02 in 5 gal - 1.05 OG
Apples gathered on 8/25/2018
Cider pressed on 8/26/2018
Packaging - Kegging ONLY
NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor.
- add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth.
- Wait at least 12 hours.
- add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation.
- Wait at least 24 hours. 48 hours is ideal.
- Transfer cider to a keg.
- Purge oxygen from headspace.
- Remove a sample of cider and add apple juice concentrate until you're happy with the flavor.
- Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little.
- carbonate to desired levels
Very good read on backsweetening -
http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/
8/23/2019 tasting notes:
I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed.
The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.
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|
Pear Cider
|
Common Perry
|
4.75 Gallons |
1.05 |
1.01 |
5.21 |
0 |
0 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.24 psi |
Creation
Date: 12/20/2019 3:59 AM |
Notes: **1/2/2020- I stopped fermentation with 8g of a sorbate/sulfite mix from a wine kit and added 1qt of Pear Juice in to back sweeten. Then cold-crashed and kegged and after 4 months it is amazing! I bottled the whole keg in order to make room in the keezer, and also because it's not an everyday drinker.
12/19/2019- Made this with 1.75G of Apple Juice and 3G of Pear. Unfiltered, unpasteurized. Ascorbic Acid in juice, but shouldn't be a problem. It was poured onto a WL-007 Dry English Ale yeast cake. Fermentation started in about 1-2 hours. NOTE: The sugar is not really added to the recipe, the OG here was lower than my measurements. |
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