|
Beer Geek Vanilla Shake
|
Imperial Stout
|
19 Litres |
25.602 |
8.505 |
9.79 |
95.51 |
50 °L
|
5K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 18.3 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2017 6:21 PM |
| Notes: |
|
|
Milk Stout
|
American Stout
|
11 Gallons |
1.066 |
1.021 |
5.96 |
22.7 |
40.12 °L
|
5K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 84 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 9:02 PM |
| Notes: add lactose at 10min |
|
|
Pussy Beer Summer Ale
|
Cream Ale
|
5.5 Gallons |
1.054 |
1.015 |
5.14 |
16.4 |
3.1 °L
|
5K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
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: 12/6/2013 7:51 PM |
Notes: Primary fermentation at 68-70 degrees for up to one week.
Rack to secondary, 40 degrees for 10 days, add gelatin for 3 days prior to bottling.
Rack into bottling bucket and bottle, or keg and pressurize to 2.3 vols.
This beer will be crystal clear, nice head retention and mouthfeel, and just a nice hot weather beer. |
|
|
English Chocolate Porter
|
English Porter
|
5.5 Gallons |
1.052 |
1.014 |
5.04 |
18.16 |
25.33 °L
|
5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 7:43 AM |
| Notes: |
|
|
Dropsith's Cherry Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.054 |
1.015 |
5.08 |
20.86 |
4 °L
|
5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5oz |
Creation
Date: 4/10/2013 12:41 AM |
| Notes: |
|
|
1744 Porter
|
Baltic Porter
|
5.5 Gallons |
1.076 |
1.02 |
7.43 |
38.66 |
30 °L
|
5K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/11/2013 7:31 PM |
| Notes: The UK Grains and hops and London water are the key here. This is an authentic historical Porter recipe. Have fun brewing this one! |
|
|
Hacker-Pschorr Clone
|
Weizen/Weissbier
|
11 Gallons |
1.049 |
1.012 |
4.86 |
16.23 |
6.48 °L
|
5K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: force CO2 |
Priming Amount: yup...... |
Creation
Date: 12/5/2014 1:08 PM |
Notes: OG:1.048
FG:1.014
ABV:4.6% |
|
|
Hibiscus Gose
|
Gose
|
6 Gallons |
1.047 |
1.011 |
4.78 |
13.27 |
5.04 °L
|
5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 6/8/2017 10:58 PM |
| Notes: Mash as normal without acidulated malt, then add in and mash additional 30 mins |
|
|
2025 Belgian Dark Strong Ale
|
Belgian Dark Strong Ale
|
19 Litres |
1.076 |
1.016 |
8.28 |
20.18 |
18.75 °L
|
5K |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 8/28/2016 1:45 PM |
Notes: mash in38
61c 40m 70c 20m 76c 15m
begin for at 20c slowly raising temp to 22 by the last third of ferment
|
|
|
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: |
|
|
Wild Yak Pacific Clone
|
No Profile Selected |
21 Litres |
1.043 |
1.006 |
4.75 |
21.96 |
3.08 °L
|
4.9K |
2 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.179 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2018 10:31 AM |
| Notes: |
|
|
Lion Stout Clone
|
Foreign Extra Stout
|
1 Gallons |
1.076 |
1.013 |
8.24 |
55.46 |
50 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 1.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2016 8:20 PM |
| Notes: If jaggery is available then use 6 oz as a substitute for the sugars in the fermentables. |
|
|
Hidden Hands - Cascara Wheat Wine
|
Wheatwine
|
395 Litres |
1.094 |
1.013 |
10.58 |
57.28 |
10.86 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 405 Litres |
Boil Time: 90 |
Boil Gravity: 1.091 |
Efficiency: 75 |
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: 11/12/2015 5:11 PM |
Notes: 365 L @ 167 F MASH
16lb of Cascera at 20 min in boil
1 lb of Cinnamon sticks at 10 minutes of boil |
|
|
Tad Heavy Scotch Ale
|
Strong Scotch Ale
|
5.5 Gallons |
1.089 |
1.026 |
8.27 |
33.91 |
20.47 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
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: 12/11/2013 8:57 PM |
| Notes: Ferment for 7 days, transfer to secondary and leave until fermentation stops. Add Gelatin (optional) and cold crash for 3 days prior to bottling. Add priming sugar, bottle, and condition 21 days at 72 degrees. Chill 3 days, open, and love it!! |
|
|
Lime Cream Ale
|
Cream Ale
|
6 Gallons |
1.044 |
1.009 |
4.58 |
33.16 |
3.12 °L
|
4.9K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 4/15/2016 8:17 PM |
| Notes: |
|
|
ROBUST PORTER
|
Robust Porter
|
20 Litres |
1.055 |
1.017 |
4.96 |
36.73 |
34.98 °L
|
4.9K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/29/2019 6:27 PM |
Notes: Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo al Mash, pero son a toda el agua. No se como cambiar esta opción en Brewers Friend. Las adiciones de ácidos son correctas y se realizan tal como figura en la receta. Y esto siempre que utilicemos las maltas exactas descritas en la receta y el Agua de partida Font Agudes. Si no, se deben realizar nuevos cálculos.
Aquí tenéis los cálculos realizados en la adecuación del agua. Utilizando como agua base el Agua Font Agudes (se puede comprar en el Mercadona) :
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SYFKHKY
Esperamos que os salga bien, si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos.
Salud y buena cerveza!
|
|
|
Ginger Wheat
|
Old Ale
|
5.5 Gallons |
1.076 |
1.011 |
8.63 |
30.48 |
24.48 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2014 8:49 PM |
| Notes: |
|
|
Red Headed Stranger
|
Flanders Red Ale
|
5.5 Gallons |
1.07 |
1.017 |
6.88 |
17.59 |
18.29 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 8/30/2014 7:09 PM |
Notes: Gold medal winner at NHC 2014 (see Zymurgy Sept/Oct 2014 page 70)
I entered the fermentables and then back-calculated the efficiency to match the reported OG. Doing this, I arrived at 65%
The fermentation schedule goes like this:
1. Primary fermentation with 1056 at 67F for 7 days
2. Transfer to secondary and pitch lambic blend, ferment either 90 days or 1 year (the recipe contradicts itself here) between 62-78F
3. Transfer to tertiary fermentor on top of eight 14.5oz cans of Oregon tart cherries. Age three months until clear (temperature not specified).
4. Pitch champagne yeast to bottle condition (gravity should be about 1.008 at this point) |
|
|
CD BLND PILOT
|
Blonde Ale
|
2300 Litres |
1.039 |
1.007 |
4.19 |
16.48 |
4.83 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 2450 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 6/15/2015 5:59 PM |
| Notes: |
|
|
Raspberry Chocolate Milk Stout
|
Sweet Stout
|
20 Litres |
1.076 |
1.031 |
5.95 |
35.36 |
50 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
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: 6/13/2017 8:49 AM |
Notes: After primary fermentation add 100gr defrosted raspberries per liter for a secondary fermentation.
After secondary fermentation cold crash to let the fruit drop.
Bottling options (individual bottles):
- bottle with cold brew coffee (guideline: 3% of volume)
- bottle with vodka based chili tincture (depends on tincture strength)
Cold brew coffee:
- use 500gr coarse milled beans with 2ltr water (1:4).
- Mix, steep for 24-48 hrs in fridge, strain, store refrigerated upto 2-4 weeks. |
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|
|