|
African Amber #3 (Revised)
|
American Amber Ale
|
5 Gallons |
1.067 |
1.02 |
6.2 |
29.53 |
9.45 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 10/15/2012 1:46 AM |
| Notes: |
|
|
BrewDog - Sink The Bismarck!
|
Imperial IPA
|
20 Litres |
1.085 |
1.016 |
41 |
1085 |
20 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2009 12:00 AM |
Notes: First Brewed 12/2009
This is IPA amplified, the most evocative style of the craft beer resistance with the volume cranked off the scale. Kettle hopped, dry hopped then freeze hopped for a deep fruit, resinous and spicy aroma. A full on attack on your taste buds ensues as the incredibly smooth liquid delivers a crescendo of malt, sweet honey, hop oils and a torpedo of hop bitterness that lasts and lasts. Some serious investment in equipment will be required here to get the beer down to -40°C in order to remove enough water. Steep the final beer with a handful of your favourite American hops for 12 hours before bottling.
https://www.brewdog.com/beers/diy-dog |
|
|
Überbraü
|
Imperial IPA
|
10 Gallons |
1.088 |
1.015 |
9.6 |
144.19 |
13.4 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2017 3:20 PM |
Notes: 10ml cascade hopshot
5ml at 30
5ml at 15 |
|
|
Stigbergets NEIPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.064 |
1.015 |
6.35 |
42.47 |
5.73 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2017 8:58 PM |
| Notes: |
|
|
Flanders Red
|
Flanders Red Ale
|
5.5 Gallons |
1.069 |
1.016 |
6.85 |
13.35 |
13.13 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2017 8:04 PM |
| Notes: |
|
|
Amber Lager
|
Altbier
|
10.6 Gallons |
1.054 |
1.01 |
5.78 |
20.32 |
14.51 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 10:48 PM |
| Notes: |
|
|
Frambozen
|
American Brown Ale
|
26.5 Litres |
1.065 |
1.017 |
6.31 |
15.4 |
16.9 °L
|
1.4K |
0 |
|
|
Author:
|
|
Sean Sutherland
|
|
| Boil
Size: 31.2 Litres |
Boil Time: 80 |
Boil Gravity: 1.055 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2016 3:18 AM |
Notes: Frambozen — a fruited brown ale of Belgian origin — was first brewed by New Belgium Brewing Company during the winter of 1992.
Our Frambozen is not a traditional Christmas beer in any sense, but the high gravity makes it a great winter warmer, and the full raspberry flavor gives you a refreshing memory of stopping to snack on wild raspberries during long mid-summer hikes.
If you would like to brew this beer at home, I would shoot for an OG of 1.064. The mash should be roughly 75 percent pale malt, 10 percent Munich malt, 4 percent sugar, 10 percent caramel malt, and 1 percent chocolate malt. Add corn sugar during the boil.
Bittering hops are very low. roughly 20 IBUs. Add these hops early in the boil. We hop very minimally for flavor or aroma as we find that the hops will conflict with the fruit characteristics of the finished beer. Ferment down to 1.014 FG, holding temperatures barely above 68° F. Use a neutral ale yeast (like Wyeast 1056) or a Belgian ale yeast, or even both. After fermentation rack your beer off the yeast and chill it around 30° F if possible.
After 2 weeks of aging, rack your beer (being careful not to transfer any sediment) onto raspberry pulp. This pulp should equal 20% of your total beer volume, so if you are making five gallons of beer, you should rack onto 1 gallon of pulp. If you use raspberry juice, decrease the amount to 10% of your total beer amount (1/2 gallon for a 5-gallon batch). The high alcohol content should eliminate any sanitation concerns but wash the berries as well as possible.
Rack off the raspberry pulp after about two weeks, then let your batch settle again for several days before bottling. |
|
|
2017 Saison
|
Saison
|
5 Gallons |
1.052 |
1.006 |
6.04 |
27.01 |
4.03 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/1/2016 3:56 PM |
Notes: Batch Size (gal)
10
Grain Bill (lbs.)
19.5
Boil Time (hrs.)
1
Trub Loss (gal.)
.25
Equipment Loss (gal.)
.1
Mash Thickness (qts/lb.)
1.436
Grain Temperature (deg.)
70
Target Mash Temperature (deg.)
152
Constants
Wort Shrinkage (pct)
4
Grain Absorption Constant (gal/lb)
0.13
Percent Boiloff per Hour (pct/hr)
8
Results
Total Water Needed (gal.)
14.24
Mash Water Needed (gal.)
7.00
Sparge Water Needed (gal.)
7.24
Strike Temperature (deg.)
163.42
Pre-Boil Wort Produced (gal.)
11.61
|
|
|
Rye Kolsch
|
Kölsch
|
5.5 Gallons |
1.065 |
1.016 |
6.38 |
23.43 |
4.76 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2015 9:35 PM |
| Notes: |
|
|
Avery Reverend Quad
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.094 |
1.022 |
9.49 |
14.29 |
27.67 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
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: 2/21/2015 6:54 PM |
| Notes: |
|
|
Saison & Belgain Blond
|
Belgian Specialty Ale
|
10 Gallons |
1.063 |
1.019 |
5.83 |
31.7 |
8.12 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 8/21/2014 12:06 AM |
Notes: Scale UP for Batch sparge: 115%
Mash Volume (V1): 6.6 Gals_(Batch Wt. of Grain = 17lbs.)
Sparge Volume (V2): 3.9 Gallons
YEAST: WLP 510 Bastogne Al Yeast
Grain Temp________ Mash Water Temp:______ |
|
|
PBallin'
|
Robust Porter
|
5.5 Gallons |
1.068 |
1.019 |
6.43 |
50.51 |
38.32 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2014 5:02 AM |
| Notes: |
|
|
Citrabus
|
American IPA
|
5.5 Gallons |
1.062 |
1.017 |
5.84 |
61.28 |
10.5 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 12/29/2013 2:04 AM |
| Notes: |
|
|
Prunus Persica Brew
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.015 |
6.17 |
14.77 |
12.99 °L
|
1.4K |
0 |
|
|
Author:
|
|
VeteransBrew
|
|
| 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: Priming surger |
Priming Amount: N/A |
Creation
Date: 8/24/2012 6:29 PM |
| Notes: Wyeast 1010 American ale, 1lb North american crystal 80 and 1lb Melanoidin 40 grans, 1oz cascade and 2oz Ahtanum, Then 10 to 12 lbs of peaches Picked from my tree(they are frozen, pureed, and pasteurized) |
|
|
Steam Beer
|
California Common
|
5.5 Gallons |
1.045 |
1.012 |
4.39 |
44.78 |
9.92 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 5:02 AM |
| Notes: |
|
|
Brew #012 - Blond And Tender 2x
|
Cream Ale
|
37 Litres |
1.043 |
1.008 |
4.6 |
20.16 |
4.12 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 150 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 5:08 PM |
| Notes: |
|
|
Belgian Wit
|
Witbier
|
5.5 Gallons |
1.05 |
1.013 |
4.85 |
18.9 |
3.33 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2017 3:30 AM |
| Notes: 2013 Gold Medal at the Door County Home Brew Competition. |
|
|
Strawberry Session IPA
|
American IPA
|
6 Gallons |
1.044 |
1.012 |
4.19 |
52.04 |
6.49 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2017 6:34 PM |
Notes: Repitching London Ale yeast slurry from a NEIPA.
Pitch yeast at 65F and raise slowly up to 70-72 over the week to encourage full attenuation.
Freeze strawberries for 5-6 days prior to being ready to use them. Thaw until strawberries are about room temp the day of putting into secondary. Let secondary sit for about 7 days or until fermentation has finished. |
|
|
Holiday Milky Choco Stout W/Hazlenuts
|
Sweet Stout
|
5 Gallons |
1.054 |
1.017 |
4.92 |
18.3 |
35.41 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2019 3:39 PM |
| Notes: |
|
|
Golden Ale
|
British Golden Ale
|
23 Litres |
1.049 |
1.014 |
4.55 |
53.62 |
5.54 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 37.85 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 1/21/2021 8:07 PM |
Notes: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/
Mill the grains and mix with 3 gallons (11.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.2 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2. |
|
|
|
|