Heartless Bastard Copper Ale
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Specialty IPA: Red IPA
|
5 Gallons |
1.062 |
1.017 |
5.89 |
51.33 |
13.39 °L
|
887 |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2017 10:42 PM |
Notes: Subbed 10oz American Caramel 60L for CaraMunich 60L.
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Drakelow Cellars Extra Special Bitter
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Strong Bitter
|
20 Litres |
1.058 |
1.014 |
5.88 |
47.33 |
10.19 °L
|
111 |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/5/2023 6:11 AM |
Notes: This beer is a British Extra Special Bitter made in the traditional style with Burton on Trent water chemistry and a Burton Ale/Thames Valley yeast strain. The beer is a rich red color with a white head, and a nice hop character and a slight bite of hops up front from the high sulfate content. There is a nice malt sweetness with a little bit of nutty flavor, followed by a good but not overpowering berry, apple and pear finish from the yeast esters. Then there is a lasting earthy hop flavor that lingers. It is not a modern commercial ESB clone. It is a complex mix of flavors and hops are not the dominant taste as in an IPA or some modern bitters. It is best left in the bottle or keg to age for several weeks post packaging.
Water adjusted to Burton on Trent:
6.12 grams gypsum
1.91 grams NaCl
1.01 grams Epsom salt
25 liters of water for mash
After mash in pH adjusted to 5.4 with about 15 ml of lactic acid
sparge with 3 liters of water at 55 degrees....
Preboil gravity = 45 Oe, 1.042 g/ml...volume was about 23-24 liters.
5 minutes before end of boil add 1/2 whirl floc tablet, 2.2 grams of yeast nutrient and 1 gram of ascorbic acid.
Post boil gravity = 57.5 Oe, 1.054 g /ml
Post boil volume = approx 20 liters, slightly under, but very close, adjusted to 20 L with water, adding about 1 liter.
starting gravity when it goes into the fermenter is
SG = 1.052 g /ml at room temp and final volume
Tilt reading at 65F was 1.055 g/ml
19L app into fermenter, leaving behind moss whirlpool.
Cool to 30C indicated on mash thermometer, transfer to glycol fermenter and bring to 64 degrees F.
Pitch one pack of White labs Burton Ale Yeast (new 7 billion cell pack) at 64 degrees. Alternative yeast Wyeast Thames Valley 1275. Expect a slow start for these yeast, with no krausen for 24-36 hours. (I've also used a mix of these two strains in the past with good result. They seem very similar in flavors and growth).
After 24 hours, raised temp on fermenter to 69 degrees and held. Roused yeast with a stir.
This yeast produces a lot of thick krausen, even with a low alcohol grain bill, so be prepared for a potential need for a blow off if you use smaller buckets or other vessels with low headroom.
Ferment at 69 degrees for 4-5 days until gravity is 95% (1.015 or so), then warm to 72 for 3 days to clean up any acetylaldehyde. It should finish around 1.011 g/ml.
Cool to 37 degrees to cold crash and gelatin fine for 72 hours hours, then bottle or keg and age at cellar temp for a long time. Best to age at a minimum of 2 weeks, and ideally 4 weeks before drinking. Cellar temps are fine for storage. If bottling, add an extra gram of ascorbic acid to the beer before packaging.
Revised recipe:
25 liter of starting water, 3 liter sparge of grain.
Used a 1.5L starter of Burton Ale Yeast from a White labs pack...3 days of culture for the pitch. 150 grams helles DME in 1.5 liters of water.
Fermentation straight away at 69 degrees F.
Lowered mash temp by 1 degree to 66 C.
Increased corn sugar by 100 grams to 350 grams total
SG of new recipe was 1.060, with a full 20 liters. In fermenter 2, glycol chilled to 69F. May 3.
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Ides Of Marzen
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Märzen
|
5.5 Gallons |
1.059 |
1.014 |
5.87 |
26.61 |
13.19 °L
|
209 |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2020 4:20 AM |
Notes: |
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Spruce IPA
|
American IPA
|
5 Gallons |
1.059 |
1.014 |
5.9 |
83.36 |
4.86 °L
|
1.2K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2019 10:14 PM |
Notes: |
|
Mango Pineapple Hard Cider
|
Common Cider
|
7 Gallons |
1.045 |
1 |
5.91 |
0 |
8.34 °L
|
1.9K |
4 |
|
|
Boil
Size: 8.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2018 9:05 PM |
Notes: |
|
Waianae Chocolate Macadamia Nut Stourt
|
American Porter
|
5 Gallons |
1.061 |
1.016 |
5.87 |
34.53 |
36.44 °L
|
579 |
4 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 11/11/2018 7:06 PM |
Notes: |
|
Yuengling Clone #1
|
Standard American Lager
|
2.5 Gallons |
1.055 |
1.01 |
5.88 |
34.36 |
11.08 °L
|
881 |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 9/12/2018 1:51 PM |
Notes: |
|
Bear Hollow ESB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.064 |
1.019 |
5.87 |
66.15 |
11.43 °L
|
552 |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
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: 5/24/2018 9:17 PM |
Notes: |
|
Fest
|
Festbier
|
20 Gallons |
1.06 |
1.014 |
6.1 |
20.66 |
7.56 °L
|
620 |
4 |
|
|
Boil
Size: 24 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/19/2018 1:17 AM |
Notes: |
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Shake Your Heiney(Heineken Clone)
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International Pale Lager
|
5.5 Gallons |
1.067 |
1.022 |
5.91 |
40.23 |
5.86 °L
|
4.1K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2017 4:02 PM |
Notes: |
|
Pale Face 15
|
American Pale Ale
|
2.5 Gallons |
1.059 |
1.014 |
5.87 |
41.5 |
12.11 °L
|
4.1K |
4 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 15 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 2.5 oz |
Creation
Date: 4/8/2012 2:00 PM |
Notes: piched 5.5 grams dry 05 @ 66°
Ferment @ 66°for 7 days
Dry hop and swirl fermentor every day for 5 days.
Transfer and bottle with Gelatin.
Condition for 10 days @ 68°
Cold condition for 2 weeks and serve.
Figured OG at 1.049 as steeping grains don't add fermentables.
ABV is 4.59% |
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Lumberjack IPA
|
American IPA
|
6.5 Gallons |
1.061 |
1.016 |
5.9 |
34.07 |
5.93 °L
|
1.1K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2016 1:55 PM |
Notes: |
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Oatmeal Stout
|
Oatmeal Stout
|
1 Gallons |
1.06 |
1.015 |
5.87 |
26.75 |
36.26 °L
|
1.6K |
4 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 9/16/2016 8:19 PM |
Notes: |
|
Smash BIAB Pale 2 Row / Amarillo
|
American IPA
|
2.5 Gallons |
1.056 |
1.011 |
5.9 |
30.09 |
3.59 °L
|
2.4K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 11:04 PM |
Notes: |
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Gash's IPA
|
American IPA
|
21 Litres |
1.056 |
1.011 |
5.87 |
53.82 |
8.98 °L
|
3.7K |
4 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2015 10:26 PM |
Notes: |
|
Melcher Street Clone
|
American IPA
|
5.5 Gallons |
1.06 |
1.015 |
5.87 |
46.99 |
3.91 °L
|
2.6K |
4 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2015 5:03 PM |
Notes: |
|
Double D Stout
|
Sweet Stout
|
12 Gallons |
1.067 |
1.022 |
5.88 |
24.71 |
45.93 °L
|
1.4K |
4 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2014 10:28 AM |
Notes: add lactose at flame out |
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Sam Adams Latitude 48 IPA Clone
|
American IPA
|
5.5 Gallons |
1.06 |
1.015 |
5.88 |
56.43 |
9.74 °L
|
6.5K |
4 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2013 4:31 PM |
Notes: This is a single infusion mash. Mix the crushed grains with 5 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, vorlauf for 15 minutes and begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.049 SG. Boil for 60 minutes, adding hops and nutrients according to schedule. Turn of heat, give the wort a stir for about 1 minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill. Aerate & pitch at 65F and let warm to 68F. Ferment for 1 week or until fermentation has died down. Rack to a secondary vessel and cool to 60F. Condition for 4 days, add dry hops, condition 10 more days for a total of 2 weeks. Bottle or keg. |
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Hopstand IPA (v3): Citra Amarillo
|
American IPA
|
5.2 Gallons |
1.059 |
1.014 |
5.88 |
61.64 |
5.2 °L
|
5.4K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 7/8/2013 2:35 AM |
Notes: - Tasting notes: Color is perfect. Clarity (whirlfloc + gel) really helped. Lacing and head are spot on. The bittering could come up a tick (from 60 to 70 perhaps.) Amarillo feels pretty orang'y and almost mellow! Maybe try the same recipe but swap some of the Amarillo for Cascade or event Centennial (more aggressively citrus'y.) I think using two "aroma" hops isn't enough. Something heavy hitting like Simcoe, Centennial, etc is needed for the heavy, hoppy backbone...
Now to try Centennial instead of Citra and make the adjustments mentioned above: http://www.brewersfriend.com/homebrew/recipe/view/91377/hopstand-ipa-v4-centennial-amarillo |
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Brookhurst
|
Belgian Pale Ale
|
10 Gallons |
1.063 |
1.018 |
5.91 |
24.13 |
5.54 °L
|
1.7K |
4 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
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: 12/29/2012 4:59 AM |
Notes: |
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