|
Joe's Winter Weizenbock Clone
|
Weizenbock
|
5 Gallons |
1.085 |
1.016 |
9.02 |
14.36 |
23.4 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2014 2:38 AM |
| Notes: |
|
|
Enjambment
|
Weizenbock
|
6.5 Gallons |
1.081 |
1.02 |
7.96 |
17.56 |
21.16 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: Turbinado |
Priming Amount: 7 oz, 3 weeks |
Creation
Date: 12/3/2013 9:21 PM |
Notes: my humble attempt at a Weizenbock! mmm malt.
Mash at 152F for 60-75 minutes. Boil, chill to 60F and pitch. Ferment for 14-17 days at 60F, rack to secondary and let sit for another 7 days at room temps before chilling to 40F or so for another 7 days to help clear the beer some and help the flavors meld. Bottle and let sit for 21 days at room temps (68-72F). Should yield around 5 gallons or so from the 6.5 gallons that went into the fermentation vessel, so keep that in mind when calculating CO2 levels. |
|
|
Strong Ale Batch 123
|
Strong Scotch Ale
|
5.5 Gallons |
1.133 |
1.039 |
12.39 |
28.37 |
20.8 °L
|
1.4K |
2 |
|
|
Author:
|
|
sum beer
|
|
| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.081 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 1/19/2015 9:02 PM |
| Notes: |
|
|
Saison 2.0
|
Saison
|
1 Gallons |
1.081 |
1.019 |
8.23 |
46.83 |
4.19 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
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: 5/17/2016 4:39 PM |
| Notes: |
|
|
SMaSH Centennial & Maris Otter
|
American Pale Ale
|
2.5 Gallons |
1.051 |
1.008 |
5.52 |
42.7 |
5.74 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 2.2oz |
Creation
Date: 6/18/2024 4:01 PM |
Notes: Brew Day Instructions
1. Pour 4.93 gallons of strike water into kettle and start the heat.
2. Add 1/4 of a Campden tablet to water.
3. Once strike water reaches 156F, kill burner, put bag in pot, and dough in 5 pounds of MO.
4. When water reaches 150F, attach lid, cover lid with towels, and hold for 60 mins.
5. When 60 mins. are up, remove bag, and squeeze to release more wort. *Take pre-boil gravity reading at this time and record.
6. Bring wort up to boil and start timer for 60 mins:
7. 13 grams Centennial @ 60 mins.
8. 8 grams Centennial @ 15 mins.
9. 1/4 of a Whirlfloc tablet @ 10 mins.
10. 8 grams of Centennial @ 5 mins.
11. 8 grams of Centennial @ 0 mins.
12. Cool wort down to ~68F.
13. Meanwhile, sanitize equipment for racking into fermenter: spray bottle, racking tube, air lock, hydrometer & tube, sample extractor, yeast packet, scissors, lid, and fermenter.
14. Rack into fermenter. *Make sure to spray kettle nozzle with sanitizer before attaching tube.
15. Take sample to test OG.
16. Pitch yeast packet and ferment for ~2 weeks @ 68F.
Bottling Instructions
1. Once FG reads steady for 2 days in a row, bottle.
2. Sanitize all bottling equipment: bottles, caps, capper, bottle wand and tube, bottling bucket, etc.
3. Make priming sugar mixture and dump into sanitized bottling bucket.
4. Rack beer into bottling bucket.
5. Rack beer into bottles from bottling bucket and cap.
6. Let carbonate for ~14 days at ~68-70 F.
|
|
|
Simple Brown
|
American Brown Ale
|
5.5 Gallons |
1.052 |
1.014 |
5.02 |
20.27 |
16.31 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/25/2020 3:44 PM |
Notes: Brewed this today.Really shooting for a red/brown of sorts here, something a bit malty... I used melanoidin instead of the caramel 20L listed {melanoidin was not an option} just plugged that in there as a placeholder since it at least had the same color rating.... never brewed this before, brand new recipe. I'll make sure and update tasting notes once its kegged and I get a sip or 3. cheers!
This beer actually finished up at FG 1.010 but surprisingly isn't dry at all. This beer caught me off guard actually, for such a simple recipe this is one of the best tasting brown ales I have tasted or brewed. The generous helping of melanoidin in the bill I assume is what helps it keep its maltyness and mouthfeel despite how if fermented out. enjoy! |
|
|
Beau's Lug Tread
|
No Profile Selected |
2.5 Gallons |
1.056 |
1.013 |
5.69 |
36.93 |
3.51 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2018 5:12 PM |
| Notes: Ferment low-50's, D-rest @66 for 2-3 days, then lager @40 for 10 days, cold crash @34 three days before packaging. |
|
|
Yakima Valley Test - Exp Green Machine
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.28 |
43.75 |
5.85 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2017 11:11 PM |
| Notes: |
|
|
Cwtch ( Mm)
|
American Amber Ale
|
23 Litres |
1.047 |
1.011 |
4.76 |
40.16 |
12.35 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/12/2016 10:39 PM |
| Notes: |
|
|
Winter Lager
|
International Dark Lager
|
5.5 Gallons |
1.054 |
1.01 |
5.78 |
24.19 |
16.22 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 12/6/2016 5:00 AM |
Notes: 1oz freshly crushed coriander 5min
coriander in hopstand |
|
|
Midtbrygg Blonde
|
Blonde Ale
|
25 Litres |
1.051 |
1.01 |
5.41 |
27.39 |
4.14 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2016 4:58 PM |
| Notes: Brewtarget OG1.051 FG 1.013 ABV 5.1% IBU 24 |
|
|
Pumpkin
|
Alternative Grain Beer
|
2.5 Gallons |
1.054 |
1.014 |
5.34 |
16.8 |
9.47 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 62 |
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: 9/2/2016 5:31 PM |
| Notes: |
|
|
Extra Special Pale Ale
|
American Pale Ale
|
6 Gallons |
1.053 |
1.008 |
5.98 |
30.18 |
8.82 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 4/23/2016 3:37 PM |
| Notes: Whirlpool replaced by hop tea at bottling |
|
|
Bakke Brygg Rauchbier 25 L
|
Rauchbier
|
25 Litres |
1.053 |
1.013 |
5.19 |
27.65 |
15.78 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 1:14 PM |
| Notes: |
|
|
Chuck's Czech
|
Czech Premium Pale Lager
|
11 Gallons |
1.056 |
1.013 |
5.66 |
39.54 |
4.74 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2015 11:56 PM |
Notes: Dough in with roughly 5 gallons of brewing liquor to make a thick mash of approximately 100 °F (38 °C). Let rest for about one hour. At this temperature, an enzyme called phytase will become active and slightly acidify the mash. Then use direct heat and a boiling water infusion of 2 gallon to raise the temperature to approximately 120 °F (49 °C).
This temperature is within the proteolytic conversion range. Rest for 20 minutes. Again, use direct heat and a boiling water infusion of 2 gallon, this time to raise the mash temperature to approximately 150 °F (66 °C). This temperature is within the peak beta-amylase conversion range. Rest for 20 minutes.
Repeat the infusion to raise the mash temperature to approximately160 °F (71 °C). This temperature is within the peak alpha-amylase conversion range. Rest again for 20 minutes. The next infusion brings the mash to the mash-out temperature of about 170 °F (77 °C). Start lautering.
Sparge with the remaining water while maintaining the mash-out temperature. Discontinue the sparge when the kettle gravity reaches about a gravity of roughly 1.042 (10.5 °P). |
|
|
Sweet Caroline
|
Southern English Brown
|
20 Litres |
1.041 |
1.013 |
3.66 |
15.32 |
23.52 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 23.285 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 10/6/2015 10:49 AM |
| Notes: Copied from NHC winners list. |
|
|
Dubbel
|
Belgian Dubbel
|
20 Litres |
1.064 |
1.019 |
5.91 |
16.9 |
21.81 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2015 7:01 AM |
| Notes: |
|
|
Rusty Nuts Amber Ale
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.014 |
5.02 |
29.97 |
10.99 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2015 4:45 AM |
| Notes: Trying something different, using hops I already have. |
|
|
Rye't Turn Clyde
|
American Pale Ale
|
25 Litres |
1.045 |
1.007 |
5.04 |
43.63 |
5.6 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2015 1:55 PM |
| Notes: |
|
|
Totty Wit
|
Witbier
|
6.6 Gallons |
1.06 |
1.014 |
6.02 |
12.73 |
3.65 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Brown Sugar |
Priming Amount: 1 OZ |
Creation
Date: 12/22/2014 1:37 AM |
Notes: Primary fermentation 14 days.
Carbonation 2 weeks. |
|
|
|
|