Bakke Brygg Havrestout 20 L
|
Oatmeal Stout
|
20 Litres |
1.057 |
1.015 |
5.46 |
34 |
35.89 °L
|
16.5K |
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 |
|
Seizoen Pompoen (Pumpkin Saison)
|
Saison
|
5 Gallons |
1.062 |
1.007 |
7.2 |
33.4 |
13 °L
|
16.5K |
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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Traditional German Hefeweizen
|
Weizen/Weissbier
|
12 Gallons |
1.051 |
1.012 |
5.13 |
8.5 |
3.66 °L
|
16.5K |
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. |
|
Imperial Chocolate Milk Stout (50L)
|
Imperial Stout
|
52 Litres |
1.082 |
1.012 |
9.16 |
35.75 |
38.79 °L
|
16.5K |
4 |
|
|
Boil
Size: 57 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 84 |
Mash Thickness: 2.78 |
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: 9/26/2016 11:46 AM |
Notes: Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.
*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours. |
|
Rochefort 8 Clone
|
No Profile Selected |
5 Gallons |
1.079 |
1.019 |
7.9 |
26.8 |
29.4 °L
|
16.4K |
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). |
|
Coors Lite Clone
|
American Light Lager
|
5.5 Gallons |
1.04 |
1.008 |
4.13 |
21.89 |
2.69 °L
|
16.4K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 33.62 psi |
Creation
Date: 6/9/2020 8:01 PM |
Notes: Based on similar recipe Posted by Bob Garner on beerrecipies.org
NOTE: water additions based on use of RO water source |
|
Chocolate Mint Stout
|
American Stout
|
2 Gallons |
1.087 |
1.025 |
8.08 |
43.24 |
31.77 °L
|
16.4K |
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 |
|
03 VOX POPULI IPA
|
Specialty IPA: New England IPA
|
600 Litres |
1.071 |
1.017 |
7.06 |
31.94 |
3.98 °L
|
16.4K |
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 |
|
HORNET 23L
|
American IPA
|
23 Litres |
14.138 |
2.365 |
6.32 |
42.8 |
6.41 °L
|
16.3K |
21 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 13.1 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2019 1:46 AM |
Notes: |
|
Bonnie And Clyde Mango Milkshake NEIPA. We Used To Be Good But Then We Got Bored
|
Specialty IPA: New England IPA
|
27 Litres |
1.054 |
1.017 |
4.76 |
83.47 |
4.17 °L
|
16.2K |
28 |
|
|
Boil
Size: 28.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2017 4:41 PM |
Notes: John's ale yeast |
|
NEIPA #03: Pina ColaDIPA
|
Double IPA
|
5.5 Gallons |
1.077 |
1.02 |
7.53 |
53.62 |
5.81 °L
|
16.2K |
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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Oatmeal IPA
|
American IPA
|
5.25 Gallons |
1.061 |
1.008 |
6.92 |
77.73 |
10.53 °L
|
16.2K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 3/6/2013 7:04 PM |
Notes: |
|
Sloop Juice Bomb Clone
|
American IPA
|
5 Gallons |
1.063 |
1.02 |
5.72 |
76.19 |
4.15 °L
|
16.1K |
8 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 5/25/2017 11:32 AM |
Notes: Water profile should have equal parts of chloride and sulfate. Ferment at 68F.
To RO water, add gypsum at a rate of 0.5 grams per gallon of water. Add calcium chloride at a rate of 0.9 grams per gallon. |
|
Mexican Cerveza
|
Light American Lager
|
28 Litres |
1.049 |
1.012 |
4.96 |
28.95 |
2.97 °L
|
16.1K |
2 |
|
|
Boil
Size: 36 Litres |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2017 1:01 PM |
Notes: |
|
Juicy Plum Porter
|
English Porter
|
25 Litres |
1.06 |
1.022 |
5.26 |
35.6 |
24.55 °L
|
16K |
4 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2016 9:34 PM |
Notes: This is my attempt at making a beer as delicious as the amazing Plum Porter by Titanic Brewery.
I've brewed this once and it made a very nice beer but lacked some roast character. I think this is because I relied on the Carafa special and amber malt for the roastiness and it was missing a bit of chocolate or roasted barley. Not normally being a big fan of dark beers I was a bit afraid of using these ingredients but if I were making it again I would add 150g of chocolate malt. I also need to look into the amber malt which I have used before and had a much bigger malty hit from. I bought it from the same shop but I wonder if they changed suppliers as it didn't have the same impact on the beer.
I stewed the plums and then added them for the last 10 minutes of the boil as I didn't want to end up with a sour beer. After fermentation I couldn't really detect a significant plum flavour at all so used some natural plum essence http://www.uncleroys.co.uk/natural-flavours/natural-plum-essence.html.
It is potent stuff and after trying an unflavoured pint and adding drops of it till I thought the level was right, i went for 100 drops into 22L in the bottling bucket. I think this was a bit too much at least for my taste. The plum aroma was very strong. The flavour was about right but the aroma was too intense for a beer. If I make it again and I add the chocolate malt I would reduce the plum essence to 75 drops. If I made this recipe again with the lower roastiness I would cut the plum essence back to 60 drops. I'm sure this is a matter of personal taste though.
The yeast I used was actually Brewlabs Essex strain which attenuated a fair bit lower than I planned at 64%.
|
|
Cali' Creamin' Clone
|
Cream Ale
|
5 Gallons |
1.052 |
1.011 |
5.38 |
25.46 |
6.1 °L
|
15.9K |
6 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 63 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2015 10:54 PM |
Notes: Start fermentation low, 62'f, for 3days, then free-rise to 65'f over the next 5days, then to 68'f for 2days, then back to 64' for remainder until secondary, then lager at 44'f for 3-4wks. |
|
Erdinger Clone
|
Weizen/Weissbier
|
5.25 Gallons |
1.042 |
1.011 |
4.14 |
14.74 |
3.66 °L
|
15.9K |
11 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar |
Priming Amount: 8.9 ounce |
Creation
Date: 12/5/2012 11:47 PM |
Notes: Original Gravity 1.070
2#=896g
2.5#=1120g
3.0#=1344g
.41#=6.5oz=182g
.39#=6.2oz=173g
Steep grains in 3 gallon of water at 165 for 30 minutes |
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American Nut Brown Ale
|
American Brown Ale
|
5 Gallons |
1.046 |
1.011 |
4.52 |
19.97 |
17.6 °L
|
15.9K |
6 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
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: 2/8/2017 12:57 AM |
Notes: |
|
Dogfish Head Brewery - Dogfish Head 60 Minute IPA Clone
|
American IPA
|
5.5 Gallons |
1.064 |
1.018 |
6.03 |
60 |
9.01 °L
|
15.9K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/25/2014 10:01 PM |
Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up.
Bottle and leave 21 days at room temp to carbonate.
Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one. |
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Punk IPA Clone - Braumeister 20l
|
American IPA
|
21 Litres |
1.059 |
1.012 |
6.08 |
54.52 |
6.5 °L
|
15.7K |
5 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2015 2:07 AM |
Notes: My recipes are all elaborated to 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
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
Three dry Hops for "5 days" each at 14 c˚
Cold Crash for 3 days at 0c˚"
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