|
Coopers Canadian Blonde
|
California Common Beer
|
21 Litres |
1.059 |
1.015 |
5.83 |
0 |
4.11 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.113 |
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: 6/23/2015 4:42 AM |
| Notes: |
|
|
Mango Sour (Berliner Weisse)
|
Berliner Weisse
|
5.5 Gallons |
1.051 |
1.024 |
3.54 |
6.83 |
3.91 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 15 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2018 4:26 PM |
Notes: Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch 2565 ferment at 68F (20C) for 3-4 days. Raise to 71F until fermentation is complete.
Mangoes: Purchase 5 lbs (2.25 kg) of mangoes. Peel, de-seed, and cube the fruit. Place fruit in a freezer storage bag. After two days, thaw and crush fruit with a rolling pin. Be careful not to damage the bag. Refreeze and repeat until the fruit in mushy. After primary fermentation is complete, rack beer into secondary vessel on top of the frozen mangoes. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste).
Prepare two vanilla beans and sanitize with enough vodka to cover the beans. Place beans in a sanitized dry hopping vessel or muslin bag. Place in secondary vessel and check flavor daily. The vanilla should be very subtle. Once the taste is where you like it, remove beans. Package as normal. |
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|
East Coast IPA - Braumeister 20L
|
American IPA
|
21 Litres |
1.058 |
1.015 |
5.64 |
63.78 |
4.38 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 2/20/2016 11:38 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
25l to mash
4l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18/20 c˚After 5 days add the dry hop addition ""Galaxy and Columbus" for 5 days.
and Cold crash for "5 days" at 0c˚ |
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|
Common Room ESB
|
Extra Special/Strong Bitter (ESB)
|
17 Gallons |
1.059 |
1.015 |
5.82 |
40.65 |
10.43 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 77 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/29/2018 2:39 PM |
Notes: Hops schedule adjusted to account for using up bits of inventory.
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|
|
American Imperial Stout I - Beer
|
Imperial Stout
|
33 Litres |
1.083 |
1.014 |
9.01 |
74.3 |
42.87 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 74 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 8:57 PM |
| Notes: Fir flavour with out harshness add carafa III 60 minutes into mash and add chocolate afte mash is complete and at the start of sparge |
|
|
Blonde Ale - Centennial Blonde
|
Blonde Ale
|
5.5 Gallons |
1.044 |
1.01 |
4.5 |
19.84 |
4.28 °L
|
5.5K |
4 |
|
|
|
| Boil
Size: 6.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: 19 psi @ 50 F |
Creation
Date: 9/13/2013 6:07 PM |
Notes: - No Starter, use 2 packs of yeast. Can sub Safale US-05
-Ferment at 68 Degrees for 10-14 days before bottling.
|
|
|
18: Sour Blonde Ale
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.044 |
1.011 |
4.4 |
6.73 |
4.82 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 50 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 4:29 PM |
Notes: Ferment with second pitch of belgian ale yeast (slurry from heretic wort giveaway) and also pitch dregs of sanctification. Transfer to secondary and pitch sanctification, consecration, and supplication dregs again and age for 6-9 months before deciding which fruit to use. Zymurgy article says apricot but will likely use cherry too and split batch.
Brewed 11/29
Made 1700ml starter on 11/28 at 5pm using 83g of Belgian Yeast from Heretic brew that was collected on 11/1 in mason jar. 83g is a little over 300 billion cells. Will pitch two bottle dregs of sanctification with primary pitch as well.
Mashed at 160F for 30 minutes. Sparged once and collected 8 gallon of beer. Brought to boil then added .3oz of 7.5AA challenger hops. When adding hops I accidentally dropped in two enclosed AAA batteries that were covered in plastic. What an idiot! Needed to transfer boiling wort to another vessel in order to fish the batteries out of the bottom. The plastic casing around the batteries was still fine, I think everything is okay. Lost about .5 gallons in transfer process, took 10 minutes to bring back to boil. Boil for 60 minutes
Racked to secondary on 12/18/15 and pitched dregs of Consecration. SG was 1.013. Pitched #20 brew onto this yeast cake. Will secondary at 65F while #20 primaries |
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|
Cherry Vanilla Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.059 |
1.015 |
5.85 |
31.31 |
13.18 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 11/27/2013 9:16 PM |
Notes: Ferment for 7 days, or until fermentation slows. Rack to secondary and add cherry flavoring and vanilla extract. Leave 14 days, or until fermentation ends. Add Gelatin (optional) 3 days before bottling and cold crash in fridge to clarify beer (eliminate chill haze).
Bottle and condition 21 days at room temp. Chill 3 days and enjoy.
Lots of Cherry nose and lingering Vanilla flavor..with just enough hops in there to make it interesting... |
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|
Scottish 60 Shilling
|
Scottish Light 60/-
|
5.5 Gallons |
1.034 |
1.009 |
3.26 |
17.66 |
11.23 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 11:15 PM |
| Notes: |
|
|
Scottish Red Ale
|
Scottish Export
|
500 Litres |
1.061 |
1.017 |
5.75 |
23.48 |
16.06 °L
|
5.5K |
2 |
|
|
|
| Boil
Size: 600 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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 6:30 PM |
| Notes: |
|
|
Chocolate Milk Stout
|
American Stout
|
5 Gallons |
1.049 |
1.012 |
4.95 |
34.1 |
40.46 °L
|
5.5K |
8 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2016 1:03 PM |
| Notes: Add Cacao Nibs 2 weeks before bottling |
|
|
Smoked Oak Burbon Imperial Stout
|
Russian Imperial Stout
|
5 Gallons |
1.101 |
1.026 |
9.7 |
43 |
186 °L
|
5.5K |
1 |
|
|
Author:
|
|
Brian BrewDaddy Pinto
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
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: 5/3/2011 7:52 PM |
| Notes: |
|
|
Boneshaker Clone
|
American Pale Ale
|
5.5 Gallons |
1.062 |
1.015 |
6.27 |
98.02 |
11.81 °L
|
5.5K |
4 |
|
|
Author:
|
|
carolnsteve
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2015 8:34 PM |
| Notes: |
|
|
Doppel Dunkel Weizenbock
|
Weizenbock
|
6 Gallons |
1.077 |
1.018 |
7.74 |
32.28 |
40 °L
|
5.5K |
2 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 2:28 AM |
| Notes: |
|
|
Vanilla Caramel Porter
|
Robust Porter
|
6 Gallons |
1.059 |
1.015 |
5.75 |
21.12 |
31.91 °L
|
5.5K |
2 |
|
|
Author:
|
|
AZSuperFine Brew
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2015 8:47 PM |
| Notes: Mudshark Clone |
|
|
Anchor Liberty Ale (Simcoe)
|
American Pale Ale
|
40 Litres |
1.05 |
1.009 |
5.38 |
33.24 |
9.47 °L
|
5.5K |
2 |
|
|
Author:
|
|
Mall
|
|
| Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 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: 3/1/2015 11:59 PM |
| Notes: |
|
|
Affligem Blond
|
Belgian Pale Ale
|
17 Litres |
1.063 |
1.015 |
6.26 |
29.96 |
5.02 °L
|
5.5K |
1 |
|
|
Author:
|
|
Gummi Ben - Norðan 2
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 3:05 PM |
Notes: 90 minute boil. Chill to 18°C and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 24°C until reaching a terminal gravity 1.013. Rack to secondary 10°C for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in 4 weeks. Best after 6 weeks.
Store very cool (< 10°C) is storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). |
|
|
Restful
|
Specialty IPA: Black IPA
|
49 Litres |
1.065 |
1.015 |
6.95 |
83.23 |
28.86 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 54.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 63 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Mangrove Jack Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 5/27/2015 1:48 PM |
Notes: We use 4 vials of yeast in 3.5 l starter.
The batch is split in 2 fermentors.
20 dried chillies added together with dry hops in one of the fermentors. |
|
|
Sierra Nevada Stout Clone
|
American Stout
|
6 Gallons |
1.064 |
1.012 |
6.76 |
48.52 |
39.91 °L
|
5.5K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2017 12:15 AM |
| Notes: |
|
|
Alien Church Clone
|
Specialty IPA: New England IPA
|
3 Gallons |
1.064 |
1.015 |
6.42 |
86.19 |
4.71 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2018 12:43 PM |
Notes: Philadelphia source water used
.75 tsb of gypsum added to mash
1.0 tsb of calcium chloride added to mash |
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|
|
|