|
Claire Bear
|
No Profile Selected |
5 Gallons |
1.097 |
1.024 |
9.6 |
0 |
8.3 °L
|
196 |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/7/2024 1:52 PM |
| Notes: |
|
|
Master And Comander IPA
|
Specialty IPA: Belgian IPA
|
27 Litres |
1.074 |
1.015 |
7.8 |
55.18 |
10.8 °L
|
196 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 166.6 g |
Creation
Date: 5/20/2025 6:15 PM |
| Notes: |
|
|
Festival Stout
|
Imperial Stout
|
5 Gallons |
1.082 |
1.019 |
8.18 |
58.52 |
31.05 °L
|
196 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 3/14/2025 5:23 PM |
| Notes: |
|
|
Rye Whiskey Mash 50/50
|
American Barleywine
|
12 Gallons |
1.076 |
1.014 |
8.22 |
0 |
6.72 °L
|
196 |
0 |
|
|
|
| Boil
Size: 14.31 Gallons |
Boil Time: 15 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/11/2025 9:31 PM |
| Notes: |
|
|
Baarley Man Chocolate Marshmallow Stout
|
Imperial Stout
|
3 Gallons |
1.087 |
1.023 |
8.45 |
57.92 |
50 °L
|
196 |
0 |
|
|
Author:
|
|
BrewingBaar
|
|
| Boil
Size: 4.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2025 5:22 AM |
Notes: Single infusion mash for 60 minutes
Mash out for 10 minutes
1oz Cascade at the start of 60 minute boil
1oz Cascade with 15 minutes
Add Lactose, Cocoa nibs, yeast nutrient and Irish moss at 10 minutes
Cool wort to pitching temp, add yeast and aerate with pure oxygen for 45-60 seconds.
Let wort fully ferment 10-14 days, then transfer to secondary fermenter add vanilla beans.
Let sit for 2-3 more weeks before transferring to Keg.
Force carbonate for 2-3 days at 25psi, after the 2-3 days change to serving pressure (6-8psi), serve and enjoy.
|
|
|
Super Man Stout
|
Russian Imperial Stout
|
450 Litres |
1.078 |
1.016 |
8.17 |
6.55 |
50 °L
|
196 |
3 |
|
|
|
| Boil
Size: 463.1 Litres |
Boil Time: 120 |
Boil Gravity: 1.076 |
Efficiency: 72 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 1577 g |
Creation
Date: 2/12/2025 5:43 AM |
| Notes: |
|
|
RIS 2025 Parts A + B
|
Russian Imperial Stout
|
5.5 Gallons |
1.108 |
1.019 |
11.59 |
64.36 |
50 °L
|
196 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2025 3:15 PM |
| Notes: |
|
|
I'm Gonna Need Some More Time
|
No Profile Selected |
5 Gallons |
1.091 |
1.02 |
9.28 |
16.86 |
42.36 °L
|
196 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 65 |
Mash Thickness: 1.75 |
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: 12/7/2024 8:21 PM |
| Notes: |
|
|
Belgian Dark Strong Ale From Brewfather Christian Melgaard
|
Belgian Dark Strong Ale
|
100 Litres |
1.089 |
1.019 |
9.21 |
20.52 |
35.18 °L
|
196 |
0 |
|
|
|
| Boil
Size: 110.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 2.4 |
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: 11/8/2024 11:33 AM |
Notes:
Ingredientes fermentables:
Se supone que la OG debe ser de 1.091, así que he ajustado la receta para alcanzar este valor. Debes usar D-180 Candi Syrup. Brewshop y Bryggerlosjen lo venden.
Lúpulo:
El IBU debe ser 36 (Tinseth).
Todas las recetas indican 1 oz (28 g) por 5 galones (18.93 l) en cada una de las tres adiciones de lúpulo.he ajustado los lúpulos para alcanzar 36 IBU y
Levadura:
WLP530 en un doble iniciador de levadura, o BE-256 si es levadura seca. Creo que se necesitarán 8 paquetes. Añadir a 17 grados y aumentar gradualmente a 22 grados durante los primeros 7 días. Mantén la temperatura ahí.
Todas las recetas indican que se debe realizar una fermentación secundaria, e incluso una fermentación terciaria, pero quiero evitar eso.
Embotellado:
Elegí embotellar la cerveza con 5.5 g de azúcar por litro y un paquete de BE-256 rehidratado. Parece que esto debería carbonatar bastante, 2.5 Vol de CO2 o más.
Fuente principal: https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/ Fuente: http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_040.pdf
Procedimiento de Lavado por Lotes (Batch Sparging)
Drenaje del Primer Mosto (First Runnings):
Una vez que la maceración haya terminado (aproximadamente 60 minutos a 66°C), recircula el mosto durante unos minutos. Para recircular, recoge el mosto en una jarra y viértelo suavemente de nuevo sobre el lecho de grano hasta que salga claro.
Drena todo el mosto del macerador hasta que el flujo disminuya o se detenga. Este es el primer mosto (first runnings).
Añadir el Primer Lote de Agua de Lavado:
Añade el primer lote de agua de lavado caliente (75-77°C) al macerador. La cantidad de agua de lavado debe ser suficiente para cubrir completamente los granos y llegar al volumen deseado.
Mezcla bien el agua de lavado con los granos para romper cualquier canalización y asegurar que toda la masa de grano se sature uniformemente.
Deja reposar la mezcla durante 10 minutos para permitir la disolución de los azúcares residuales.
Recirculación del Primer Lote de Agua de Lavado:
Recircula el mosto de este primer lote de lavado de la misma manera que el primer mosto, hasta que salga claro.
Drena todo el mosto del macerador nuevamente. Este es el segundo mosto (second runnings).
Repetir para el Segundo Lote de Agua de Lavado (si es necesario):
Si necesitas más volumen de mosto, repite el proceso añadiendo otro lote de agua de lavado caliente, mezclando bien, recirculando y drenando.
Generalmente, dos lotes de lavado son suficientes para alcanzar el volumen deseado, pero puede variar según tu equipo y receta. |
|
|
Baltic Porter
|
Baltic Porter
|
3.5 Gallons |
1.074 |
1.016 |
7.62 |
33.96 |
23.13 °L
|
196 |
0 |
|
|
|
| Boil
Size: 4.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 66 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2024 10:28 AM |
Notes: Strike at 161 for hour long mash stirred every 15 minutes.
Pre boil gravity of 1.056, boiled to 3.75 gallons and gravity of 1.068 |
|
|
Shadow
|
No Profile Selected |
65 Gallons |
1.081 |
1.01 |
9.27 |
0 |
11.02 °L
|
196 |
0 |
|
|
|
| Boil
Size: 63.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/5/2019 12:47 PM |
| Notes: |
|
|
Wee Heavy - White Oak
|
Wee Heavy
|
6 Gallons |
1.078 |
1.019 |
7.74 |
33.09 |
22.02 °L
|
196 |
0 |
|
|
|
| Boil
Size: 6.57 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2024 10:53 AM |
| Notes: |
|
|
Black Plague 4 - Rays Chocolate
|
American Stout
|
1 Gallons |
1.108 |
1.026 |
10.77 |
50.68 |
50 °L
|
196 |
0 |
|
|
|
| Boil
Size: 2.46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 8/3/2024 10:10 PM |
| Notes: |
|
|
10 Liter IPA
|
No Profile Selected |
10 Litres |
1.09 |
1.018 |
9.41 |
51.87 |
11.64 °L
|
196 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 68 |
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: 6/26/2024 2:19 PM |
| Notes: |
|
|
Korporalens Trøst 24
|
Baltic Porter
|
24 Litres |
1.106 |
1.018 |
11.54 |
43.13 |
36.04 °L
|
196 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 80 |
Boil Gravity: 1.082 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: 6 g/l |
Creation
Date: 1/10/2024 3:24 PM |
Notes: 24 liters in total.
OG ended up on 1101. Very low yield with this volume of grain.
This Porter is on the north side of the bitterness area for porters, but it works with the sweet malty notes. Also we used more Caramel malt than i the predessor Jomars Mørk. Wich was an sucsess
|
|
|
BLOND TRIPPEL
|
No Profile Selected |
18.7 Litres |
1.072 |
1.008 |
8.36 |
34.83 |
8.55 °L
|
196 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 100.1 g |
Creation
Date: 1/5/2024 6:39 PM |
| Notes: |
|
|
Triple Belge DEC 23
|
Belgian Golden Strong Ale
|
45 Litres |
1.073 |
1.014 |
7.68 |
16.92 |
7.09 °L
|
196 |
1 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2023 5:06 PM |
| Notes: |
|
|
Olde World Brown Bread Ale II
|
No Profile Selected |
5 Gallons |
1.084 |
1.025 |
7.67 |
31.14 |
50 °L
|
196 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2023 3:23 PM |
| Notes: |
|
|
L
|
American IPA
|
1 Gallons |
1.074 |
1.012 |
8.11 |
0 |
4.74 °L
|
196 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dme |
Priming Amount: 1.2 oz |
Creation
Date: 3/4/2023 8:03 PM |
| Notes: |
|
|
Wangpla NEIPA
|
Specialty IPA: New England IPA
|
12 Litres |
1.081 |
1.014 |
8.72 |
35.59 |
5.69 °L
|
196 |
0 |
|
|
|
| Boil
Size: 16.01 Litres |
Boil Time: 40 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 2/15/2023 5:33 PM |
| Notes: |
|
|
|
|