Belgian Saison - Farmhouse Style Ale
|
Saison
|
5 Gallons |
1.055 |
1.011 |
5.77 |
14 |
2.84 °L
|
16.8K |
7 |
|
Author:
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MJ
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Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 11/24/2012 3:27 AM |
Notes: Belgian Saison Style Ale is mildly hopped, light in color delicately spiced with coriander, orange peel, paradise seeds & peppercorns
Actual Ingredients; 5Lbs. Briess Pilsen or Golden Light 1 Lbs. Belgian Light Candy Sugar 1 Lbs. White Wheat 1 oz. Hallertau Hop Pellets (6.5%AA)1 oz. Saaz Hop Pellets (4%AA)1/4 Tsp. Irish moss 1 Tbsp. Coriander 8 Black Peppercorns (Need to Crush) 2 grams Paradise Seeds (Grains of Paradise) 1 oz. Bitter Orange Peel
-After sparge add the dried Malt, Candy sugar & 1oz. of Hallertau Hop Pellets and boil for 30 minutes.
-Add ½ oz. Saaz Hop Pellets, ½ oz. of the Bitter Orange Peel & Irish Moss and continue boiling for 15 minutes.
-Remove from Heat; add last of ½ oz. Saaz Hop Pellets, Crushed Peppercorns, Coriander, ½ oz. of the Bitter Orange Peel and the 2 grams Paradise Seeds
-Then I steep for 15 minutes with lid on |
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Campfire Stout
|
Oatmeal Stout
|
5 Gallons |
1.116 |
1.028 |
11.59 |
66.45 |
50 °L
|
16.8K |
16 |
|
|
Boil
Size: 4.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.142 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2012 7:57 PM |
Notes: |
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White Wedding (Allagash White Clone)
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Witbier
|
5.5 Gallons |
1.053 |
1.012 |
5.37 |
24.71 |
3.43 °L
|
16.8K |
8 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/19/2015 3:16 PM |
Notes: |
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Sweet Baby Jesus Clone
|
Robust Porter
|
5.5 Gallons |
1.08 |
1.02 |
7.77 |
30.03 |
47.34 °L
|
16.7K |
8 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2015 11:51 AM |
Notes: |
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Dreaded Jake Porter - Robust Porter
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Robust Porter
|
13 Gallons |
1.063 |
1.015 |
6.32 |
32.34 |
33.24 °L
|
16.7K |
9 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
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: 5/21/2013 4:30 PM |
Notes: 2011 AHA NHC Gold Medal |
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Westvleteren 12 Clone
|
Clone Beer
|
5 Gallons |
1.09 |
1.014 |
10 |
35.35 |
26.41 °L
|
16.5K |
5 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2016 3:45 AM |
Notes: Internal temp of ~78 for 5 days, lower to 65 for 2 days until fg reached, keg/secondary, condition for up to 4-8 weeks |
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The Headless Horsemen Imperial Pumpkin Ale
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Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.083 |
1.02 |
8.36 |
59.62 |
15.51 °L
|
16.5K |
10 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 9/25/2012 1:19 AM |
Notes: Clean pumpkin and cut into small cubes. Bake for 45 mins. at 350F then mash and coat with honey. Bake for another 45 mins. at 350F. Let cool to 154F then add to steeping grains in a grain bag. Steep steeping grains and pumpkin at 150-160F for 30 mins. Remove steeping grain bag and rinse with 1 qt. of 160F water. Add extract and boil. Add hops/sugar/spice at times indicated. Cool and rack into primary. Ferment in primary for 1 week. Rack into secondary and add additional ingredients. Ferment in secondary for 1 week. Bottle and age for 2 weeks.
For vanilla vodka solution, add 2 vanilla beans to 4oz of vodka. Let sit for 2 weeks. |
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Smithwicks Clone
|
Irish Red Ale
|
5 Gallons |
1.061 |
1.016 |
5.8 |
27.49 |
17.43 °L
|
16.5K |
38 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 45 |
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: 2/14/2015 6:57 PM |
Notes: |
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Trillium Headroom Clone
|
American IPA
|
5.5 Gallons |
1.081 |
1.02 |
8.08 |
162.63 |
5.19 °L
|
16.5K |
25 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 6:26 PM |
Notes: Ladies and gentlemen, prepare your palates...
Simply put, Headroom is the hoppiest beer we've ever brewed with more than 7 lbs. per barrel featuring heavy doses of Galaxy & Mosaic. This is a truly special Double IPA brewed only once a year, released during the last two summers to celebrate Hop Jam; Vermont's annual lupulin-centric beer fest. Headroom embodies our hoppy coup de grâce (for now)- we hope you enjoy!
Dank. Citrus. Tropical Fruit. Juice.
ABV: 8%
MALT: Pilsner, Valley Wheat, Flaked Wheat, Dextrine, Dextrose
HOPS: Galaxy, Mosaic, Columbus |
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Rodenbach Grand Cru Clone
|
Flanders Red Ale
|
5.75 Gallons |
1.06 |
1.005 |
7.22 |
15.99 |
15.25 °L
|
16.4K |
2 |
|
|
Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.3 |
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: 12/20/2013 11:26 PM |
Notes: Brewed 1/12/14. Used Giga yeast 001 which is their version of California Ale Yeast. Strike water was 176F and hit 156F. Decided to top off with a quart of strike water and recirculate 1.5gal. Hit 156F again. pH was 5.25 which is close to predicted. Might not be the pH meter, probably need to get a water test done again. I got exactly 8.25 gallons from the sparge and the runoff right before the sparge stopped was about 4 brix. Pre-boil gravity was 1.049 which puts the kettle efficiency at 85%. I got about 5.5gal from the kettle at the end of the boil and overshot the OG a little bit. Cooled the wort down to about 70F. When I checked on 1/13/14 it had dropped down to about 65F so I heated it up to about 72F with the aquarium heater because I want some esters in this beer. 1/14/14 beer dropped to about 69F so I heated it back up. Noticed mid day it had hit about 74F so I chilled it back down to about 72F. Beer heated up on accident to about 75F (about 4 hours) in the evening but I cooled it back down to 71F. 1/15/14 was at 71F whole day. 1/16/14 brew seems to be floating around 71/72F. Racked to barrel 2/13/14 with a FG of 1.014. That is a bit more attenuation than I expected with a mash temp that high. Puts the brew at about 6.1% alcohol. Pitched the Roeselare blend in the barrel. Barrel was full to the brim. 11/30 I decided to top off the barrel with a bit of the grand cru clone top off beer. It was a bit less alcoholic and had a brett and lacto strain. It was about 3 quarts of head space. We shall see if that helps get the brew more sour. The top off beer, with Brett Trios and lacto, and later a pint of slurry from the rare barrel group project gave it a nice mild sourness. Tasted on 9/20/15 and the gravity dropped to about 1.005. |
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Pineapple Cider
|
Fruit Cider
|
5.5 Gallons |
1.047 |
1.012 |
4.59 |
1.39 |
11.54 °L
|
16.4K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.034 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 4oz |
Creation
Date: 9/21/2014 8:23 PM |
Notes: 2 Gal Apple Juice
6 x 46oz Cans Pineapple juice
4 x 20oz Crushed Pineapple
Boil Pectic Enzyme, Yeast Nutrient, and hops for 5 minutes.
OG 1.054
FG 1.002
ABV 6.83%
OG 1.054
FG 1.004
ABV 6.5% |
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Franziskaner Hefe-weisse Clone 4g
|
Weizen/Weissbier
|
4.5 Gallons |
1.051 |
1.012 |
5.07 |
22.37 |
4.72 °L
|
16.3K |
10 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 6/22/2015 9:58 PM |
Notes: homebrewtalk.com/showthread.php?t=310446
Total Water Needed 6.96 Gallons
Strike Water Temp 155 Fahrenheit
Total Mash Volume 7.72 Gallons
PreBoil Wort 6.25 Gallons
PostBoil Wort 4.75 Gallons
Into Fermenter 4.50 Gallons
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Watermelon Wheat
|
Witbier
|
18 Litres |
1.053 |
1.012 |
5.33 |
8.74 |
3.9 °L
|
16.3K |
6 |
|
|
Boil
Size: 24 Litres |
Boil Time: 80 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 3/13/2017 8:19 AM |
Notes: Crush the mint leaves before adding to the boil
Also works well with T-58 |
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Seizoen Pompoen (Pumpkin Saison)
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Saison
|
5 Gallons |
1.062 |
1.007 |
7.2 |
33.4 |
13 °L
|
16.2K |
3 |
|
|
Boil
Size: 6.52004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 9/13/2011 12:42 AM |
Notes: A fall themed beer loosely inspired by Autumnal from Stillwater Artisanal Ales. This recipe is essentially a Märzen or Oktoberfest at heart. Pumpkin, brown sugar and pie spices add a harvest element while the Saison yeast will dry out the body and add complexity. |
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Rochefort 8 Clone
|
No Profile Selected |
5 Gallons |
1.079 |
1.019 |
7.9 |
26.8 |
29.4 °L
|
16.2K |
0 |
|
|
Boil
Size: 6.41004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 12/11/2011 11:35 PM |
Notes: Adapted from Herman Holtrop's Rochefort 8 clone recipe from a Dutch homebrew club contest (HBD #4181). |
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Pauwel Kwak Clone
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.09 |
1.023 |
9.65 |
22.92 |
9.04 °L
|
16.2K |
8 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 5:01 AM |
Notes: |
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Bert's Boneyard RPM IPA Clone
|
American IPA
|
5 Gallons |
1.068 |
1.016 |
6.76 |
90.73 |
6.81 °L
|
16.1K |
6 |
|
|
Boil
Size: 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 2:37 AM |
Notes: |
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Bakke Brygg Havrestout 20 L
|
Oatmeal Stout
|
20 Litres |
1.057 |
1.015 |
5.46 |
34 |
35.89 °L
|
16.1K |
3 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5 g sukker/L |
Creation
Date: 11/9/2013 9:25 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 11,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP004, WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04 |
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NEIPA Juice Bomb
|
American IPA
|
5 Gallons |
1.088 |
1.027 |
8.06 |
30.55 |
5.18 °L
|
16K |
17 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2017 5:13 PM |
Notes: |
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Japanese Rice Lager
|
International Pale Lager
|
10 Gallons |
1.047 |
1.009 |
4.92 |
18.13 |
2.06 °L
|
15.9K |
7 |
|
|
Boil
Size: 11.64 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/29/2019 6:33 PM |
Notes: We brewed a 10g batch of this about 6 weeks ago. It turned out amazing. So much so we went through 4gallons at a small Xmas party in a night. Wowzer.
I posted some pictures of the initial test batch. The recipe has now been updated to reflect a larger batch since it was such a hit. We're still tweaking it a bit - thinking of adding some more grain to boost the abv to 5% and a bit more hops for that lemony finish.
Were hoping to brew this one in early January 2020. |
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