Imperial Oatmeal Milk Stout
|
Oatmeal Stout
|
2.5 Gallons |
1.095 |
1.028 |
8.69 |
43.66 |
39.52 °L
|
5.6K |
3 |
|
|
Boil
Size: 3.48 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2016 12:16 PM |
Notes: 131.2 g DME in 1L starter (1.046)
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Old Engine Oil Clone
|
Foreign Extra Stout
|
25.5 Litres |
1.074 |
1.022 |
6.87 |
67.52 |
34.9 °L
|
5.6K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 73 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2016 1:07 PM |
Notes: First runnings to be boiled separately and reduced to a syrup and added to main boil
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05 - Corona Clone
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Light American Lager
|
25 Litres |
1.051 |
1.017 |
4.54 |
20.15 |
2.4 °L
|
5.6K |
3 |
|
|
Boil
Size: 34.07 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2017 3:04 PM |
Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.
Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.
Det er anbefalt og benytte klarningsmiddel ( Whirlfloc ) tilsettes 15 minutter for kokeslutt. ( Hvis man har dette tilgjengelig )
Avkjøles til 25 grader før overføring til gjæringskar.
Anbefalt gjæringstempratur 12 grader
Total meskevann som du trenger 17.5 L
vannmengde til skylling 14.5 L |
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Kentucky Common Dark Cream Ale
|
Cream Ale
|
2.5 Gallons |
1.044 |
1.012 |
4.12 |
23.11 |
8.42 °L
|
5.6K |
1 |
|
Author:
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blueflint
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Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: PRIMING SUGAR |
Priming Amount: 2.5 OUNCES |
Creation
Date: 8/24/2012 7:31 PM |
Notes: Mash in 6 quarts of water at 152. Sparge with 1 1/2 gallons of 170 degrees water, bring to a boil. Boil volume should be 2 3/4 gallons, add water if needed. Boil for 1 hour, add hops per schedule. Cool, transfer to fermenter, top off water to 2 1/2 gallon total, measure O.G., pitch yeast, ferment for 1 week at 65-70 degrees. I used 1 gallon of tap water, the balance of water was distilled water. I am shocked how US05 yeast really worked on this one, fermenting was complete in less than 3 days and the F.G. was lower than expected @ 1.006. Bottled 8-11-12. Initial taste was very smooth and flavorful. This would benefit from dry hopping to increase hop aroma. Drank two of these 8-24-12, crystal clear, nice flavor but will change hops next time to either Hallertau or Saaz. |
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Youngs Bitter Clone
|
Standard/Ordinary Bitter
|
5.55 Gallons |
1.038 |
1.009 |
3.67 |
32.2 |
13.1 °L
|
5.6K |
2 |
|
|
Boil
Size: 6.3507 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 9/3/2011 9:14 AM |
Notes: |
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Black Barleywine
|
American Barleywine
|
5.75 Gallons |
1.108 |
1.022 |
11.3 |
100.36 |
33.13 °L
|
5.6K |
0 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 90 |
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: 7/20/2012 4:03 PM |
Notes: Had to really mess with the temp this time and probably added an extra gallon of strike water. When it go to 151 I just let it stay there because I was over it. Temp dropped 3 degrees over the hour mash and I didn't do a mash out because I forgot. Didn't realize that the calculator was measuring the final gravity of the brew so I threw in some extract. Probably wasn't necessary but oh well. |
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Dusseldorf Altbier
|
Düsseldorf Altbier
|
5.5 Gallons |
1.048 |
1.009 |
5.18 |
45.32 |
14.58 °L
|
5.6K |
4 |
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|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
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: 2/18/2017 4:56 PM |
Notes: |
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Horehound Tripel
|
Belgian Tripel
|
6.5 Gallons |
1.084 |
1.02 |
8.39 |
28.12 |
6.91 °L
|
5.6K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 77 |
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 12:57 AM |
Notes: |
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Bakke Brygg Oktoberfest/Märzen 50 L
|
Oktoberfest/Märzen
|
50 Litres |
1.054 |
1.014 |
5.3 |
24.5 |
8.84 °L
|
5.6K |
2 |
|
|
Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 71 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 7:12 AM |
Notes: Kjøl ned vørter til 10 grader før pitching av gjær.
Gjæring på 10 grader i 3-4 uker. |
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Belgian Blonde
|
Belgian Blond Ale
|
6 Gallons |
1.063 |
1.004 |
7.71 |
28.5 |
5.07 °L
|
5.6K |
1 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/26/2017 2:51 PM |
Notes: ** YEAST STARTER **
1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP570 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.3 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 163F.
3. Prior to adding Grains, add 2mL LA into Strike Water.
4. Add Grains @ 161F.
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
9. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.041) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.041)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.063)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Sugar @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.063)
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.
** PRIMING **
"carbonate to approximately 3-4 volumes CO2" |
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Smoked Red Ale
|
Belgian Specialty Ale
|
5.5 Gallons |
1.065 |
1.017 |
6.25 |
18.07 |
14.58 °L
|
5.6K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2014 1:01 AM |
Notes: the original recipe called for 6 oz of pale chocolate but substituted 3oz carafe 1 instead of the chocolate and it turned into a brown instead of red but was good nun the less, smokey flavor was there and after getting used to it, turned into a great evening sipper
I had to use a 5 micron filter with this beer because of syrupy sediment but this beer turned out very high alcohol and a very good flavor, I can't believe how quick this gets to you |
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Guiness Clone X2.5 (Brewed 2/6/16)
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Irish Stout
|
10 Gallons |
1.071 |
1.016 |
7.14 |
43.4 |
50 °L
|
5.6K |
1 |
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Boil
Size: 11.76 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 45 |
Mash Thickness: 1.55 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 3:17 PM |
Notes: 2pkgs dry yeast per 5 gallons of wort.
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Black IPA
|
Specialty IPA: Black IPA
|
3.8 Litres |
1.072 |
1.013 |
7.7 |
95.85 |
50 °L
|
5.6K |
1 |
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Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: 4.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 8:27 AM |
Notes: |
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Bass Brewers - Bass Pale Ale Clone
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.054 |
1.016 |
5.04 |
36.98 |
12.64 °L
|
5.6K |
0 |
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Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/19/2014 3:48 PM |
Notes: After rinsing grains, bring water volume to 3.0 gallons and bring to a boil, add malts and 1st hop addition, and water salts. Add water until volume is 3.5 gallons. Boil 45 min and continue to follow hop schedule until flameout.
Wort chill until temp is under 70, transfer to primary and top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary and leave until fermentation is complete. Add Gelatin 3 days prior to bottling to clarify beer.
Bottle and condition at room temp for 21 days.
Enjoy! |
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Belgian White Ale
|
Witbier
|
5.75 Gallons |
1.045 |
1.01 |
4.58 |
15.01 |
4.02 °L
|
5.6K |
1 |
|
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Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 12:57 AM |
Notes: |
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Kilkenny Irish Cream Ale Clone 2.0
|
Irish Red Ale
|
6 Gallons |
1.05 |
1.013 |
4.91 |
25.81 |
13.88 °L
|
5.6K |
3 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10.51 psi |
Creation
Date: 12/26/2020 7:46 PM |
Notes: |
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Centennial / Citra IPA
|
American IPA
|
5 Gallons |
1.065 |
1.012 |
6.86 |
69.51 |
8.2 °L
|
5.6K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
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: 2/17/2015 6:26 PM |
Notes: |
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Lemon Saison #1
|
Saison
|
4.1 Gallons |
1.052 |
1.009 |
5.59 |
29.91 |
6.24 °L
|
5.6K |
2 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: Table sugar |
Priming Amount: 10 tbsp |
Creation
Date: 6/18/2015 12:04 AM |
Notes: Brewed 6/21/15. Mashed at 148-151 for ~75mins. It looks dark orange and smells biscuity; I'm thinking 20L Munich would have been much better than the 30L but they were out. Pre-boil gravity 1.050. OG 1.052, 60% efficiency. Missed my 70% target. Just over 4 gallons of wort (kettle holds ~4.25). Ambient fermentation temperature held at ~75 throughout.
+12 days: Added 1oz lemon drop hops. Gravity 1.001
+23 days: Bottled with 10 tbsp table sugar; Going for ~3 volume. 38 beers total..
+36 days: fridged.
Won 1st place at 2015 Denver County Fair in Saison category. Two judges gave it 35/50 and 39/50. One judge thought it leaned towards residual sweetness and was not quite dry enough; the other though it finished dry. Both agreed that the carbonation was a bit much and the bottle did gush a little.
Next time I want to increase aciduated malt to 0.5lb, increase rye to 1 - 1.25lb, replace munich with a touch of midnight wheat for color, and reduce alcohol content slightly. Use less priming sugar.
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Knee Deep Simtra Triple IPA Clone
|
Double IPA
|
21 Litres |
1.101 |
1.024 |
10.08 |
205.83 |
9.08 °L
|
5.6K |
1 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2017 4:58 AM |
Notes: |
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Mill Town Maibock
|
Maibock/Helles Bock
|
14 Gallons |
16.574 |
4.324 |
6.68 |
30.44 |
6.67 °L
|
5.6K |
0 |
|
|
Boil
Size: 13.8 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: Forced Carbonation |
Priming Amount: 2.7 volumes |
Creation
Date: 2/15/2013 12:42 AM |
Notes: Got third place in the first round of the 2013 NHC in St. Paul with an average score of 37.5. |
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