HORNET 23L
|
American IPA
|
23 Litres |
14.138 |
2.365 |
6.32 |
42.8 |
6.41 °L
|
15.3K |
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: |
|
Pale Ale - Bee's Knees Haus Pale - 10 Gal
|
American Pale Ale
|
10 Gallons |
1.049 |
1.01 |
5.06 |
33.39 |
8.76 °L
|
15.3K |
14 |
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2014 5:44 PM |
Notes: 10/07/14: Tweaked hop profile for more flavor and lil more bitterness
1st Place - Pale Ale
Motown Mash 2014 NJ
Bronze Medal Winner
War of the Worts 2014
9th Place for Redneck Champagne Category
The RUCK Extreme Homebrew Competition
This method produces 2 separate Pale ales from one brew day. Soak 1 oz of vodka with 1 oz of hops in a mason jar for each of your 5 gallon pale ales.
The hop method maximizes hop efficiency and eliminates late boil hopping/whirlpool/hopback. Before flameout, fill each jar with boiling wort and loosely cover with lid. |
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Imperial Chocolate Milk Stout (50L)
|
Imperial Stout
|
52 Litres |
1.082 |
1.012 |
9.16 |
35.75 |
38.79 °L
|
15.3K |
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. |
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Sloop Juice Bomb Clone
|
American IPA
|
5 Gallons |
1.063 |
1.02 |
5.72 |
76.19 |
4.15 °L
|
15.2K |
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. |
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Hazy Jane Clone
|
Specialty IPA: New England IPA
|
18.6 Litres |
1.066 |
1.018 |
6.3 |
0 |
6.53 °L
|
15.2K |
4 |
|
|
Boil
Size: 32 Litres |
Boil Time: 150 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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: 11/17/2018 10:53 AM |
Notes: Used 15g of S04 yeast - a pack and a bit
80 degrees heated the strike water to (this was 4 degrees over the calc T based on my last recipe) - ended up with a high mash temperature around 68-69degrees at start and didn't lose much since only 25 mins. Next time will go 2 degrees only over the recommended and for such a short mash.
Ended up with around 19l of wort at target OG (1.065). High aeration achieved on decanting, pitched yeast about 20-25% full - but forgot to mix. Happily trucking on next day when checked, around 18 hours after start.
Forgot to add 1g chinook hops 10 mins before end, however given all 60g of hops were added right as the heater was turned off I expect a little bittering so shouldn't make a difference. Wort was very dark in comparison to what I expected, probably related to the time it took to boil off. May mean more caramelised flavour - will confirm when sampling! |
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Oatmeal IPA
|
American IPA
|
5.25 Gallons |
1.061 |
1.008 |
6.92 |
77.73 |
10.53 °L
|
15.2K |
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: |
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Erdinger Clone
|
Weizen/Weissbier
|
5.25 Gallons |
1.042 |
1.011 |
4.14 |
14.74 |
3.66 °L
|
15.1K |
10 |
|
|
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 |
|
Cali' Creamin' Clone
|
Cream Ale
|
5 Gallons |
1.052 |
1.011 |
5.38 |
25.46 |
6.1 °L
|
15.1K |
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. |
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Dogfish Head Brewery - Dogfish Head 60 Minute IPA Clone
|
American IPA
|
5.5 Gallons |
1.064 |
1.018 |
6.03 |
60 |
9.01 °L
|
15K |
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
|
15K |
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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Todd The Axe Man (Surly)
|
American IPA
|
6 Gallons |
1.074 |
1.018 |
7.34 |
52.81 |
6.21 °L
|
15K |
4 |
|
|
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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2015 2:23 PM |
Notes: Tweaking the recipe: lower efficiency based on planned batch sparging, upped the dry hops a bit based on planned use of gelatin for fining. Might also slightly adjust the crush on the barley mill. Should adjust to .032"-.035"
Desired: 7 gallons for boil
At 1.25 qt/lb, need 1.25*16 = 20 quarts, or 5 gallons of strike water. If we lose approximately .12 gal/lb, we'll lose 1.92 gallons, and collect 3.08 gallons of wort. Thus we should add .42 gallons (6.72 cups) of water before collecting the first runnings.
After, we add 3.5 gallons of additional sparge water, vorlauf, and run off the rest of the wort. |
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American Nut Brown Ale
|
American Brown Ale
|
5 Gallons |
1.046 |
1.011 |
4.52 |
19.97 |
17.6 °L
|
14.9K |
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: |
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Bonnie And Clyde Mango Milkshake NEIPA. We Used To Be Good But Then We Got Bored
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Specialty IPA: New England IPA
|
27 Litres |
1.054 |
1.017 |
4.76 |
83.47 |
4.17 °L
|
14.9K |
25 |
|
|
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 |
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Weg Farmhouse Ale
|
Saison
|
12 Gallons |
1.059 |
1.014 |
6.01 |
31.29 |
5.92 °L
|
14.9K |
18 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 1.75 |
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: 6/14/2012 12:17 AM |
Notes: |
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La Fin Du Monde Clone
|
Belgian Tripel
|
5.25 Gallons |
1.081 |
1.012 |
9.02 |
21.83 |
6.09 °L
|
14.8K |
1 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2018 8:48 PM |
Notes: High fermentation temperature is recommended. This recipe is very close to the commercial version. Only use wyeast 3864 |
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Juicy Plum Porter
|
English Porter
|
25 Litres |
1.06 |
1.022 |
5.26 |
35.6 |
24.55 °L
|
14.8K |
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%.
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SMASH Citra IPA
|
American IPA
|
5 Gallons |
1.064 |
1.016 |
6.28 |
63.46 |
6.74 °L
|
14.7K |
17 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 3/24/2015 9:46 PM |
Notes: |
|
Pivo Pils Clone
|
German Pils
|
5.5 Gallons |
1.047 |
1.01 |
4.9 |
39.65 |
3.1 °L
|
14.7K |
4 |
|
Author:
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Tradition Brewing
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2017 6:46 AM |
Notes: Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.
Note: Imperial L13 Global is same strain as White Labs 830.
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Hefe Graf (Apple Wheat)
|
Fruit Beer
|
5 Gallons |
1.077 |
1.008 |
9.08 |
31.36 |
10.43 °L
|
14.6K |
6 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 76 |
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: 9/25/2012 10:24 PM |
Notes: Graf is a beer made with Cider replacing a large part of the water in the recipe. This one is a slightly hoppy German Hefeweizen, with a reduced boil of 4 gallons boiled down to 3, then adding 2 gallons of fresh pressed cider at the end of the boil and bringing the temp back up to 180 to sterilize any strange bugs before chilling and pitching the yeast.
Brew Day Notes: I did a thin mash at 1.5 quarts per pound grain. Got much better efficiency than typical, 76%, I usually hover around 70% with 1.25 qts/lb mash. 2 small sparges still took me to nearly 5 gallons so I had to boil for 1:30 to get down to 3 gallons. I added 2 gallons cider that I just pressed and took the temp to 180. Then chilled and pitched the yeast. Cider this year is very sweet 15.2 - 17 brix. smaller apples from the hot dry summer seem to have have condensed sugar and flavor.
Keg day note: Beer finished at 1.008! Incredible attenuation. Tastes fantastic, hefe with a cider twang as you would expect. Naming this beer 'Skull Splitter' for 2 reasons. Super high ABV and I fractured my skull on a fluke accident harvesting apples this year. |
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Paulaner Clone
|
Weizen/Weissbier
|
37 Gallons |
1.05 |
1.013 |
4.82 |
14.35 |
6.79 °L
|
14.6K |
1 |
|
|
Boil
Size: 39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 63 |
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: 5/22/2012 5:12 AM |
Notes: |
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