Japanese Rice Lager
|
International Pale Lager
|
10 Gallons |
1.047 |
1.009 |
4.92 |
18.13 |
2.06 °L
|
16K |
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. |
|
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: |
|
Bell's Hopslam Clone
|
Double IPA
|
12 Gallons |
1.088 |
1.019 |
9.78 |
141.73 |
6.68 °L
|
15.9K |
7 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2016 12:05 AM |
Notes: Starting with six different hop varietals added to the brew kettle & culminating with a massive dry-hop addition of Simcoe hops, Bell's Hopslam Ale possesses the most complex hopping schedule in the Bell's repertoire. Selected specifically because of their aromatic qualities, these Pacific Northwest varieties contribute a pungent blend of grapefruit, stone fruit, and floral notes. A generous malt bill and a solid dollop of honey provide just enough body to keep the balance in check, resulting in a remarkably drinkable rendition of the Double India Pale Ale style.
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
|
Strawberry Vanilla Milkshake IPA
|
American IPA
|
5 Gallons |
1.071 |
1.025 |
6.13 |
99.32 |
7.2 °L
|
15.9K |
8 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2017 1:43 AM |
Notes: I used two different dry malt extracts. One was a 1 lb bag of Breiss Golden Light DME. The other was a 3 lb bag of CBW Golden Light DME. I added all 4 lbs to the beginning of the boil (careful of overboil) but I have also heard of 1/2 in the beginning, 1/2 at the end. I used LME at the end instead.
Important to add LME with about 15 mins left in boil. This will avoid over-scorching which is known to give a metallic taste to the beer.
Add pureed apples (use a muslin bag) with about 10 mins left in the boil. You will not taste the apple in the brew, but the pectin in the apple adds a nice body and haze to the beer.
Add lactose sugar with 10 mins left in boil.
Freeze Strawberries and whole vanilla bean (use however much you want). When it is time to add these at day 7 of the secondary fermentation, they will be easy to crush.
I like the smell of the galaxy, cascade, and simcoe hops the best, which is why I chose to use them for the dry hop. Since most of what we taste comes from what we smell, it is important to use your favorite hops towards the end of your boil and for the dry hop. Dry hopping will increase aroma and get rid of bitterness.
Inspired by my favorite Milkshake IPA's from Tired Hands. |
|
Shiner Bock Clone
|
American Lager
|
11 Gallons |
1.05 |
1.011 |
5.12 |
13.37 |
18.2 °L
|
15.8K |
5 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2016 9:04 PM |
Notes: |
|
Hard Cider
|
Common Cider
|
6 Gallons |
1.041 |
1.003 |
5.08 |
0 |
8.67 °L
|
15.8K |
10 |
|
|
Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 9/29/2013 5:37 PM |
Notes: The cider was provided by a local farm that sells unpasteurized unfiltered Russet based cider to homebrewers. This batch was 6 gallons.
1. Add 6 gallons of cider to sanitized bucket.
2. Add brown sugar to same bucket.
3. Add 1 crushed campden tablet and wait 12 hours.
4. Add 1/2 tsp per gallon of pectic enzyme and wait 12 hours.
5. Add yeast nutrient.
6. Pitch yeast (2L DME starter)
Primary until activity subsides (seven to ten days)
Secondary until clear (1 month min, to 2 months)
Gravity should be around 1.001 when complete.
Once secondary is complete, add potassium sorbate (if kegging)
to prevent re-fermentation, let it sit overnight.
Bottling is a bit trickier. Read Zymurgy's article on backsweetening cider: https://www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/
Add wine conditioner to taste or concentrated cider (freeze and let sit upside-down in cup then add concentrate).
Gold winner of first round NHC competition 2014, silver in 2015, dry-hopped version won gold in 2016 and gold winner in New York State Fair Homebrew Competition 2014.
http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/
http://saltcitybrew.org/content/nys-fair-homebrew-competition-results |
|
Spring NEIPA
|
Specialty IPA: New England IPA
|
6.5 Gallons |
1.063 |
1.017 |
6.07 |
99.21 |
5.27 °L
|
15.8K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2018 1:01 PM |
Notes: I love this mineral profile. I think for next time I’m going to keep the dry hops to two different kinds instead of three. 2 Citra and 3 Amarillo. Anyway the aroma is amazing. Lots of tropical fruit, luscious mouthfeel. Nice hop saturated flavor with very little bitterness. |
|
Sip Of Sunshine Clone
|
American IPA
|
6 Gallons |
1.079 |
1.015 |
8.46 |
96.32 |
8.26 °L
|
15.8K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2015 1:10 PM |
Notes: Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.
11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)
Mash @ 152F for 60 mins
1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins
3.0 oz Citra @ Dry Hop (in two installments)
- Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml
- Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
- After 10 days, lower temp to 60F for 24 hrs.
- Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
- At day 14, add the rest of the dry hops.
- At day 18, rack to keg.
- Attempt to wait patiently for 2 weeks until sampling.
Water profile:
Ca - 142ppm
Mg - 26ppm
Na- 15ppm
SO4 - 305ppm
Cl - 80ppm |
|
Hoppy Pale Ale
|
American Pale Ale
|
5 Gallons |
1.064 |
1.015 |
6.42 |
63.57 |
7.92 °L
|
15.8K |
13 |
|
|
Boil
Size: 6.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 67 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2015 3:05 PM |
Notes: |
|
Flowers & Wood - Farmhouse Saison
|
Saison
|
21 Litres |
1.061 |
1.01 |
6.76 |
30.29 |
9.83 °L
|
15.8K |
9 |
|
|
Boil
Size: 27.7 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 5.04 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2013 12:22 AM |
Notes: Brewed using the 20L Braumeister. |
|
Chocolate Mint Stout
|
American Stout
|
2 Gallons |
1.087 |
1.025 |
8.08 |
43.24 |
31.77 °L
|
15.8K |
2 |
|
|
Boil
Size: 2.5 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: 42.9 g |
Creation
Date: 7/9/2012 8:39 PM |
Notes: For stout (7 liters of beer)
2.3 volumes of CO2
24 C
42.9 g sugar = 9.04 teaspoons = 3.014 tablespoons
1.3 teaspoons per liter
***Look up Mash Temps for grains!!***
____________________________________________
Brewed on 7/29/2012
OG 1.062
Bottled 8/9/2012
FG 1.010
ABV 6.9%
http://www.rooftopbrew.net/abv_calculator.php |
|
Traditional German Hefeweizen
|
Weizen/Weissbier
|
12 Gallons |
1.051 |
1.012 |
5.13 |
8.5 |
3.66 °L
|
15.7K |
2 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
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: 7/20/2012 2:02 AM |
Notes: Ferment cold at 63 then raise to 68 after 5 days. |
|
Yorkshire Bitter
|
Special/Best/Premium Bitter
|
21 Litres |
1.043 |
1.011 |
4.25 |
34.98 |
13.33 °L
|
15.6K |
19 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: N/A |
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: 5/5/2012 11:51 AM |
Notes: |
|
Founders Brewing Co. - Dirty Bastard Clone
|
Strong Scotch Ale
|
5.5 Gallons |
1.087 |
1.022 |
8.56 |
49.96 |
24.85 °L
|
15.6K |
5 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/28/2014 8:44 PM |
Notes: Ferment for 7 days or until fermentation slows. Transfer to secondary and condition at 68 for 3-4 weeks. Transfer to bottling bucket, prime, and bottle.
Condition at room temp for 21 days. Chill for 3 days, enjoy. |
|
Shiner Bock
|
Dark American Lager
|
5.5 Gallons |
1.043 |
1.011 |
4.14 |
12.88 |
17.67 °L
|
15.5K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2013 11:30 PM |
Notes: 1. mix water salts in full mash volume in mash tun.
2. pull 4 quarts water from mash volume for cereal mash and heat to 158F
3. mix 4 oz 6 row with corn grits in 2 gal pot and hold mash at 148F for 15 minutes
4. heat cereal mash to boil, stir constantly for 30 min.
5. add cereal mash to main mash
6. adjust mash to 152F and rest for 45 min |
|
Peroni Clone
|
German Pils
|
23 Litres |
1.049 |
1.01 |
5.15 |
22.71 |
2.86 °L
|
15.4K |
14 |
|
|
Boil
Size: 25.3 Litres |
Boil Time: 20 |
Boil Gravity: 1.044 |
Efficiency: 65 |
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: 4/17/2018 11:36 AM |
Notes: http://brulosophy.com/2017/10/19/short-shoddy-american-light-lager/
Peroni Nastro Azzurro is 5.1% in alcohol by volume.
INGREDIENTI
Water: The water used is tasted by the master brewer daily to ensure high quality and softness.
Malted barley: The time of year affects the characteristics of barley. Peroni Nastro Azzurro uses only spring-planted barley.
Maize: One quarter Nostrano Dellisola maize was added to the original recipe, creating a unique blend of three quarters barley and one quarter Italian maize.
Hops: Hops do not naturally grow in Italy. The hops of Saaz-Saaz and Hallertau Magnum are used by Peroni Nastro Azzurro |
|
NEIPA #11: Voss Kveik
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.78 |
52.81 |
4.71 °L
|
15.4K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 94 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/18/2019 4:37 PM |
Notes: Brew Day
-Forgot Yeast nutrient
Fermentation Schedule:
-Pitched at 84F on top of first Dry Hop
-Ramped to 90F once active fermentation began (4 hours)
-Bumped up to 94F (10 hours after ramping to 90F), held until terminal gravity.
|
|
Blackberry Sour Ale
|
Fruit Beer
|
5.5 Gallons |
1.068 |
1.017 |
6.7 |
30.66 |
4.39 °L
|
15.4K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2017 6:32 PM |
Notes: Mash and sparge, bring up to a brief boil then chill to 110*
kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 48 hours, aiming for a pH of 3.4
60 minute boil following hop schedule
Cool and pitch 1 pack of G02
Add blackberries at 7 day and allow at least 7 more days before crashing
I generally take fresh blackberries and sanitize them briefly in Starsan. I then freeze to break down the cell walls, thaw and gently mash in a sanitized bowl before adding to beer. I highly recommend using a hop bag to keep seeds out of the beer. |
|
03 VOX POPULI IPA
|
Specialty IPA: New England IPA
|
600 Litres |
1.071 |
1.017 |
7.06 |
31.94 |
3.98 °L
|
15.4K |
1 |
|
|
Boil
Size: 700 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 67 |
Mash Thickness: N/A |
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: 7/5/2017 9:48 AM |
Notes: 50 |
|
NEIPA #03: Pina ColaDIPA
|
Double IPA
|
5.5 Gallons |
1.077 |
1.02 |
7.53 |
53.62 |
5.81 °L
|
15.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/10/2018 4:36 AM |
Notes: -All hops from Yakima Valley.
-Created a 2L starter two nights before brew day.
-Used distilled water.
-Mashed using a 10 gallon Rubbermaid cooler
-Puree the apples (skin and core removed). Bring to room temperature if stored chilled. Add to boil just like you would hops.
-Chill wort to 65 degrees F.
-Oxygenated wort for 30 seconds with pure O2 and diffusion stone.
-Start fermentation at 65 degrees. Let it free rise to 68 degrees and hold for 5 days. Raise temp to 70-72 degrees to finish out fermentation. Hold for 3 to 5 days until final gravity is reached.
-Racked to secondary on top of coconut and vanilla and cold crash. Hold for 5-10 days until desired flavors are reached.
-Rack to keg and carb to 2.4-2.6 PSI. |
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