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RIS
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Russian Imperial Stout
|
12 Litres |
1.103 |
1.02 |
10.92 |
72.27 |
50 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 3/27/2015 12:54 PM |
| Notes: |
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Smoothie Sour
|
Fruit Beer
|
4 Gallons |
1.078 |
1.018 |
7.91 |
22 |
5.88 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2022 7:12 PM |
| Notes: |
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Citra Bomber NEIPA
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Specialty IPA: New England IPA
|
5.75 Gallons |
1.066 |
1.007 |
7.69 |
37.53 |
5.99 °L
|
1.3K |
1 |
|
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|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/15/2019 3:15 AM |
Notes: Same as the Hop Hammer but with Citra instead of Nelson Sauvon and Motuka
First time with a full volume (8.5 gallons of water) mash with re-circulation. |
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D&D Quad
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Belgian Golden Strong Ale
|
5.5 Gallons |
1.102 |
1.021 |
10.59 |
25.46 |
24.14 °L
|
1.3K |
2 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2018 3:41 PM |
Notes: DOse prior to bottling with wyeast 1214 Belgian Abbey 3 days prior.
Then add priming sugar - 11/4 cups dme boiled in 2 cups water. |
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Secret Galaxy Saison
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Saison
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5 Gallons |
1.065 |
1.012 |
6.96 |
18.04 |
5.56 °L
|
1.3K |
0 |
|
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: Corn Sugar |
Priming Amount: 6.3 |
Creation
Date: 2/2/2018 6:57 PM |
Notes: Higher ABV Saison that is light colored.
Hop combo with honey shamelessly stolen from: https://www.themadfermentationist.com/2017/05/honey-oat-tart-saison.html
Add first hops before pitching yeast after wort is in fermentor
Honey added at Day 4
Second dry hop added after honey is mostly fermented |
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Kara IPA #2
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Specialty IPA: Black IPA
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23 Litres |
1.07 |
1.012 |
7.67 |
121.06 |
37.04 °L
|
1.3K |
0 |
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| Boil
Size: 35 Litres |
Boil Time: 190 |
Boil Gravity: 1.046 |
Efficiency: 72 |
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: 2/7/2017 1:33 PM |
| Notes: |
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Saison - 10 Gal Batch
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Saison
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10.5 Gallons |
1.06 |
1.006 |
6.98 |
20.09 |
6.66 °L
|
1.3K |
0 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/7/2016 3:41 PM |
| Notes: |
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E & T's Summer IPA
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American IPA
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46 Litres |
1.066 |
1.011 |
7.16 |
87.02 |
7.12 °L
|
1.3K |
0 |
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|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2016 10:24 AM |
| Notes: |
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True Gruit Kölsch
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Spice, Herb, or Vegetable Beer
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5 Gallons |
1.072 |
1.018 |
7.08 |
0 |
4.84 °L
|
1.3K |
1 |
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| Boil
Size: 5.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 2:30 AM |
Notes: Ferment with second yarrow addition in bag hung in fermenter.
At bottling, add 1/3 c Bog Myrtle tincture and 2/3 cup Marsh Rosemary tincture.
This one is in my rotation. |
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The 2016 Series - Spicy Black IPA
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Specialty IPA: Black IPA
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18 Litres |
1.068 |
1.011 |
7.37 |
105.14 |
9.81 °L
|
1.3K |
1 |
|
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| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 55 |
Mash Thickness: 3 |
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: 12/2/2015 12:12 PM |
Notes: PreMash the midnight wheat malt (1kg) for 12h before you begin to brew.
Add the mashed malt to the primary mash. |
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Imperial Stout - 20L
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Russian Imperial Stout
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20 Litres |
1.102 |
1.026 |
9.92 |
84.36 |
38.18 °L
|
1.3K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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 4:21 PM |
| Notes: |
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PumQueen
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Spice, Herb, or Vegetable Beer
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5.5 Gallons |
1.07 |
1.018 |
6.9 |
29.55 |
17.98 °L
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1.3K |
0 |
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| Boil
Size: 3.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.124 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: Corn sugar |
Priming Amount: .75 cup |
Creation
Date: 6/16/2013 1:23 PM |
Notes: Yeast used was 2 packets of Mangrove Jack's Workhorse Yeast. Based on their website, Medium flocculation and High attenuation. Stirred 2 packets in 200mL of water at 90 degrees.
Mixed canned pumpkin with honey and baked at 350 for 60 minutes. Let cool, placed in nylon grain bag and boiled for 60 minutes.
Steeped specialty grains in 2 gallons of water 150 - 160 for 30 minutes. Sparged with 1 gallon of water 170.
Was only left with 2 gallons of wort after straining into fermenter. Added 3.5 gallons of water to bring total to 5.5. OG was 1.068 not 1.079 as calculated when assuming 35% steeping grains efficiency. May have been due to wort loss because of boiled pumpkin? Finished at 1.020.
Sliced Vanilla Beans lengthwise and scraped out seeds and everything inside into 4 oz of vodka. Chopped bean into 1/4 inch pieces and added to solution as well. Marinated for 1 week and then added to secondary.
Add .5 tsp of Capella's Graham Cracker Extract to secondary. Add the other .5 tsp to bottling bucket. |
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Schwarzbier W/Cocoa Nibs And Vanilla Beans 4 Gal Batch
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Schwarzbier
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4 Gallons |
1.057 |
1.018 |
5.17 |
22.13 |
23.52 °L
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1.3K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2016 10:21 PM |
Notes: 9.0 lbs Weyermann® Floor Malted Bohemian Pilsner Malt 1.8 L
2.2 lbs Weyermann® German Munich Malt 7 L
0.45 lbs CHOCOLATE MALT, THOMAS FAWCETT 400 L
0.32 lbs Weyermann® Melanoidin Malt 25 L
0.32 lbs BESTMALZ German Wheat Malt 2 L
0.25 lbs Weyermann® Dehusked Carafa® I 340 L
SG 1.048, FG 1.053 on 3/20/2017. Yeast starter to Mr malty.com. Then stored 1 week in refrigerator. Then 2000 mL vitality starter 24 hr before pitch.
3/3/2019
Scaled recipe to 4 gallons in the fermentor to brew inside. Record cold March Day. 22 F going down to -1 overnight.
5 oz of TCHO Cacoa Nibs and 2 vanilla Beans added near the end of fermentation. Left in primary suspended in a hop sack.
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Nail Golden Ale Clone
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British Golden Ale
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24 Litres |
1.045 |
1.007 |
5 |
30.55 |
5.5 °L
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1.3K |
0 |
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| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: 5.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2017 5:47 AM |
Notes: Attempt at cloning the Nail brewing Golden Ale
first draft |
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Simple IPA -8 Gallon
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American IPA
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8.5 Gallons |
1.045 |
1.008 |
4.75 |
68.57 |
4.99 °L
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1.3K |
0 |
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| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 6/11/2018 2:07 AM |
| Notes: whirlpool for about 20 minutes |
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Rye Prescriptivist V3
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Specialty IPA: New England IPA
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5.5 Gallons |
1.034 |
1.009 |
3.26 |
40.57 |
6.11 °L
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1.3K |
1 |
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| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 80 |
Mash Thickness: N/A |
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: 12/14/2018 5:39 AM |
| Notes: |
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Wheat Beiço
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Weizen/Weissbier
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20 Litres |
1.046 |
1.012 |
4.5 |
12.19 |
10.29 °L
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1.3K |
0 |
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Author:
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 61 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2015 4:30 PM |
| Notes: |
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Seaweed Gose
|
Gose
|
5 Litres |
1.047 |
1.009 |
5 |
12.08 |
10.29 °L
|
1.3K |
0 |
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| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2020 3:40 PM |
| Notes: |
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Shiner Bock Clone
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Helles Bock
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5 Gallons |
1.044 |
1.011 |
4.33 |
21.09 |
12.96 °L
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1.3K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2021 1:31 PM |
Notes:
Spoetzl Brewery: Shiner Bock clone
(5 gallons/19 L, all-grain)
OG = 1.043 FG 1.010
IBU = 17 SRM = 16 ABV = 4.3%
Ingredients
3 lbs. (1.36 kg) 6-row pale malt
3 lbs. (1.36 kg) Vienna malt (4 °L)
2.66 lbs. (1.21 kg) corn grits
0.66 lbs. (0.29 kg) crystal malt (60 °L)
3 oz. (86 g) roasted barley (500 °L)
4.62 AAU Brewer’s Gold hops (60 min.) (0.6 oz./16 g at 8% alpha acids)
1 tsp. Irish moss
1/2 tsp. yeast nutrient
White Labs WLP940 (Mexican Lager) or Wyeast 2247 (European Lager) yeast (4 qt./4L starter)
7/8 cup (175 g) dextrose (if priming)
Step by Step
In a large kitchen pot, mix corn grits and 5 oz. (141 g) of the 6-row malt with 3.3 qts. (3.1 L) of 159 °F (71 °C) water to make a cereal mash. Hold cereal mash at 148 °F (64 °C) for 15 minutes. While cereal mash is resting, pour the rest of the grains into your brew kettle and mash in to 140 °F (60 °C). Use about 1.66 gallons (6.3 L) of water for an initially thick mash. Heat the cereal mash to a boil, stirring constantly, and boil for 30 minutes. After boiling the cereal mash, add it to the main mash and adjust temperature with water to 152 °F (67 °C). This should bring your mash thickness into the normal range. Mash for 45 minutes, then heat mash to 165 °F (74 °C). Stir frequently, and expect the temperature to keep climbing a bit after you shut off the heat. (Any temperature under 170 °F/77 °C is fine). Recirculate until wort is clear, then collect about 5 gallons (19 L) of wort, sparging with water sufficiently hot to keep grain bed between 165–170 °F (74–77 °C). Add 1.5 gallons (6 L) of water and boil wort for 90 minutes, adding bittering hops for final 60 minutes. Add yeast nutrient and Irish moss with 15 minutes left in the boil. Cool wort quickly to 54–65 °F (12–18 °C), aerate well and pitch yeast sediment from yeast starter. Ferment at 54 °F (12 °C) for 10–12 days, then let temperature raise to 60 °F (16 °C) for a diacetyl rest. This should take about 2 days, but taste beer before cooling. Rack beer to secondary fermenter and cool beer to 32–40 °F (0–4 °C). Lager for 30–45 days.
Partial mash option: Substitute the 6-row pale malt, Vienna malt, and corn grits in the all-grain recipe with 2.8 lbs. (1.3 kg) Briess light liquid malt extract, 1.9 lbs. (0.86 kg) brewer’s corn syrup, 0.25 lb. (0.11 kg) 6-row pale malt, and 1 lb. (0.45 kg) Munich malt (10 °L). Heat 1.75 gallons (6.6 L) of water in your brewpot and 3 quarts (2.8 L) of steeping water in a separate 6–8 qt. (6–8 L) pot. Place crushed grains in a steeping bag. When steeping water reaches 169 °F (76 °C), turn off heat and begin steeping grains. The temperature of the “steep” should drop to around 158 °F (70 °C). When the temperature of the steeping water falls to 148 °F (64 °C), remove grain bag from steeping water. Do not rinse grains with water or squeeze bag. Add “grain tea” from the steeping pot to your brewpot and heat to a boil. Once boiling, shut off heat and stir in malt extract. Boil for 60 minutes, adding hops once initial foaming subsides. Add corn syrup for the last 15 minutes of boil, stirring well to avoid scorching. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
Written by Chris Colby
Issue: July-August 2004 |
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SV Kilkenny Clone
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Irish Red Ale
|
10 Litres |
1.046 |
1.011 |
4.68 |
29.78 |
25.82 °L
|
1.3K |
0 |
|
|
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| Boil
Size: 11.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2021 3:16 PM |
| Notes: |
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