Miami Weiss
|
Fruit Beer
|
5.5 Gallons |
1.065 |
1.018 |
6.11 |
17.31 |
4.56 °L
|
4.9K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
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: corn sugar |
Priming Amount: 4.5 oz |
Creation
Date: 6/14/2012 8:29 PM |
Notes: Very pronounced citrus aroma and flavor. Tastes almost like a shandy.
Won "Best in Class" for "Balanced" Category and "Best in Show" at 2012 Grovetoberfest Homebrew competition.
Proof: http://www.examiner.com/article/best-craft-beers-chosen-at-grovetoberfest |
|
Bismarck Weizenbock Braumeister 20L
|
Weizenbock
|
21 Litres |
1.078 |
1.017 |
7.98 |
21.62 |
14.14 °L
|
4.9K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 1:18 AM |
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: 28l.
25l to mash and 3l to Sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Begin fermentation at 4 (17 °C) slowly raising temperature to 72 °F (20 °C) |
|
Mosaic Pale Ale
|
American Pale Ale
|
17 Litres |
1.049 |
1.011 |
4.96 |
36.03 |
9.08 °L
|
4.9K |
7 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2014 12:54 PM |
Notes: |
|
Wittekerke Clone
|
Witbier
|
5.5 Gallons |
1.059 |
1.016 |
5.65 |
13.98 |
4.59 °L
|
4.9K |
3 |
|
|
Boil
Size: 6.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:39 PM |
Notes: |
|
Low Calorie
|
American Light Lager
|
40 Litres |
1.024 |
1.003 |
2.77 |
0 |
2.87 °L
|
4.9K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 5/10/2017 11:40 AM |
Notes: |
|
Blonde Ale - SMASH Pale And Cascade
|
Blonde Ale
|
21 Litres |
1.05 |
1.009 |
5.33 |
18.27 |
5.25 °L
|
4.9K |
7 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 3/26/2015 10:15 PM |
Notes: |
|
OLD WORLD RUSSIAN IMPERIAL STOUT CLONE Braumeister 20L
|
Imperial Stout
|
21 Litres |
1.087 |
1.014 |
9.5 |
78.69 |
39.91 °L
|
4.9K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2016 5:02 PM |
Notes: Important
I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that
Instructions
. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.
. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your beer
Aerate the wort with pure oxygen or filtered air and pitch 2 American ale II
.First fermentation at 17 to 20 c˚ 15 days
.Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag"
.Cold crash "15 days" at 0c˚
Cheers!! |
|
Patersbier
|
Belgian Specialty Ale
|
32.25 Gallons |
1.049 |
1.01 |
5.03 |
27.39 |
3.22 °L
|
4.9K |
0 |
|
|
Boil
Size: 34 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
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: 3/8/2012 6:38 AM |
Notes: belgian strong used in 6 gl to build yeast, 5 gal with 2nd gen safale 04, otherwise belgian wyeast #3787 trappist high gravity
Pitched @ 61*-62*, oxygenated with neb and followed up with pure O2. |
|
Blood Orange Wit (1-10-14)
|
Witbier
|
5 Gallons |
1.053 |
1.013 |
5.26 |
27.72 |
3.34 °L
|
4.9K |
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: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2014 10:06 PM |
Notes: No Chill- Started a yeast starter day before and pitched 1-11-14 of 1 gal starter. 2-1-14 Added zest and guts of 3 blood oranges ( no pith ) 1/2 oz dried sweet orange zest. 2-17-14 Kegged with Gyle of 1.5 qts of original wort and pitched with slurry of Strand Brewing orange wit from bottle. 3-1-14 Tapped and tasted - Gyle worked great and tasted flavorful not sweet. Carbed @ 10 psi CO2. Will wait for it to chill down and enjoy.
3-3-14 - Cleared amazingly well. So good after it chilled down. Wish the weather was warmer for this bad ass beer. Had a New Belgium SnapShot wheat today and this was WAY better. 1st few pints were cloudy and bits of coriander, but none now. Gets better daily. |
|
PBP - Elvis' Peanut Butter Porter
|
Robust Porter
|
2 Gallons |
1.074 |
1.018 |
7.28 |
37.44 |
39.54 °L
|
4.9K |
3 |
|
|
Boil
Size: 3.2 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: Maple Syrup |
Priming Amount: 6 Tbsp |
Creation
Date: 1/31/2013 11:01 AM |
Notes: |
|
Adam's Vanilla Porter
|
Brown Porter
|
5.5 Gallons |
1.08 |
1.02 |
7.85 |
40 |
39.23 °L
|
4.9K |
5 |
|
|
Boil
Size: 8.3 Gallons |
Boil Time: 60 |
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: Corn Sugar |
Priming Amount: 4 to 5 oz |
Creation
Date: 2/11/2012 11:47 PM |
Notes: After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. |
|
Milkshake IPA
|
American IPA
|
25 Litres |
1.06 |
1.012 |
6.35 |
47.45 |
4.87 °L
|
4.9K |
0 |
|
|
Boil
Size: 29.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 7:19 AM |
Notes: |
|
Barleywine With Maple Syrup
|
American Barleywine
|
5 Gallons |
1.105 |
1.015 |
11.83 |
103.48 |
18.56 °L
|
4.9K |
1 |
|
Author:
|
|
BrewingBaar
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 2 oz |
Creation
Date: 2/15/2016 7:50 PM |
Notes: 2 weeks primary
rack to secondary for 8 weeks
2 weeks at 65
6 weeks at 34 for clarification
bottle condition for a minimum of three months before tasting
As with most high gravity beers, bottle in 12 oz bottles
Add Maple Syrup with 5 minutes to go in the boil |
|
Christmas Brown Ale
|
British Brown Ale
|
55 Litres |
1.059 |
1.014 |
5.87 |
30.95 |
17.79 °L
|
4.9K |
5 |
|
|
Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2016 8:03 AM |
Notes: Remember to crush spices. Use my suggestions or add Christmasy spices of your choice (Cardamom, Cinnamon/Cassia, Vanilla, Nutmeg, Ginger, Anis, Cloves etc).
For simplicity add everything with 10 minutes left of boil except the mahlab and the cherries, which are added at the end of boil. |
|
Requiem Raspberry
|
Fruit Beer
|
5.5 Gallons |
1.077 |
1.01 |
8.75 |
42.77 |
10.97 °L
|
4.9K |
4 |
|
|
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: 6/25/2012 4:31 PM |
Notes: Primary for one week.
Transfer to Secondary on top of thawed raspberries. (make sure to get pure raspberries, no additives i.e. no extra sugars)
*NOTE*
Should read 5 days for the fruit in the secondary, not 5 minutes. I just couldn't find where to change it to days.
Original recipe calls for 6.5 pounds of DME, I upped how much I wanted to raise the ABV. I also modified the attenuation to try and raise the ABV, I'll make sure to note what I actually get. |
|
Chocolate Strawberry Milk Stout
|
Sweet Stout
|
5 Gallons |
1.058 |
1.017 |
5.35 |
25.78 |
40.22 °L
|
4.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
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: 5/11/2015 1:51 AM |
Notes: |
|
Doppelbock
|
Doppelbock
|
11.5 Gallons |
1.085 |
1.02 |
8.47 |
19.94 |
24.83 °L
|
4.9K |
0 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 77 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2016 10:04 PM |
Notes: |
|
La Brettécossaise
|
Wee Heavy
|
9 Litres |
1.082 |
1.015 |
8.79 |
82.64 |
17.83 °L
|
4.9K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2016 5:15 PM |
Notes: |
|
CCB - Hoppy Lager
|
American Lager
|
50 Litres |
1.066 |
1.01 |
7.41 |
57.13 |
3.37 °L
|
4.9K |
0 |
|
|
Boil
Size: 59 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 84 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2017 2:45 PM |
Notes: |
|
Hefeweizen WB06
|
Weizen/Weissbier
|
21 Litres |
1.047 |
1.013 |
4.43 |
22.71 |
9.34 °L
|
4.9K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 35 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 12:00 PM |
Notes: |
|
|
|