Peach Please
|
American Light Lager
|
1 Gallons |
1.056 |
1.011 |
5.94 |
37.96 |
14.06 °L
|
420 |
1 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
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: 1/14/2018 5:53 PM |
Notes: |
|
Belgian Dubbel (1 Gallon)
|
Belgian Dubbel
|
1 Gallons |
1.069 |
1.01 |
7.77 |
21.78 |
24.47 °L
|
1.5K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1.10oz |
Creation
Date: 1/19/2018 10:13 PM |
Notes: Add belgian candi syrup before the boil, taking kettle off heat.
Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.
I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.
Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)
If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.
Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.
Lower steep/mash temp (148) should get you a lower dryer gravity
Take note of higher priming sugar. Style suggests higher volume.
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Other notes:
The wheat is added for mouth feel and head retention.
Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.
Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding
Other malts to consider Biscuit and Aromatic. |
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Cornholio
|
Cream Ale
|
1 Gallons |
1.065 |
1.009 |
7.25 |
20.94 |
3.35 °L
|
469 |
0 |
|
|
Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Carbonation Drops |
Priming Amount: 1 per 12 oz bottle |
Creation
Date: 1/19/2018 3:37 AM |
Notes: |
|
Wheat
|
Witbier
|
1 Gallons |
1.043 |
1.004 |
5.02 |
14.23 |
2.95 °L
|
1K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.013 |
Efficiency: 60.6 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2018 7:59 PM |
Notes: Added 12grams (.4 oz) orange zest with 5 minutes left in boil.
1st run OG/Efficiency way low 1.028 45%. Increased to 90 minute boil and added 1/2C (2 oz) table sugar. Increased OG to 1.043 (60%) |
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Stoutie (Stout + Tea) W/ Sorachi Ace
|
Russian Imperial Stout
|
1 Gallons |
1.088 |
1.023 |
8.57 |
37.4 |
46.88 °L
|
606 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2018 5:43 AM |
Notes: |
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Blackberry Red Ale
|
American Light Lager
|
1 Gallons |
1.056 |
1.012 |
5.81 |
26.7 |
14.92 °L
|
511 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 1/17/2018 3:13 PM |
Notes: Made syrup with the 2 oz. Sugar and approx. 4 c blackberries. Don't know how to calculate sugar from blackberries, so efficiency was not really 75 |
|
120 Schilling Wee Heavy 1Gal
|
Scottish Heavy
|
1 Gallons |
1.109 |
1.03 |
10.33 |
18.53 |
14.07 °L
|
734 |
0 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2018 10:20 PM |
Notes: -12oz american pale 2-row should be Simpsons Golden Promise 1.8L equivalent.
-6oz 60L crystal should be SImpsons Medium Crystal Malt 55L euivalent.
-2oz 150L crystal should be Simpsons Extra Dark Crystal Malt 160L equivalent.
-2oz roasted barley should be Crisp Roasted Barley 550L equivalent
Can boil for 2 hours for further caramelization. Ferment 7-10 days in primary, leave there up to a month before transfering to secondary. Condition in Secondary for 3 months or more.
Can add 2oz bourbon soaked medium toast oak cubes to secondary. |
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Coffee Stout
|
American Stout
|
1 Gallons |
1.066 |
1.015 |
6.71 |
29.12 |
49.3 °L
|
802 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 0.9 |
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: 1/15/2018 7:33 PM |
Notes: |
|
Gose Recipe
|
Clone Beer
|
1 Gallons |
1.048 |
1.012 |
4.68 |
13.47 |
4.27 °L
|
1.1K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2018 6:30 PM |
Notes: Step by Step
Mill the acidulated malt. Place it in a grain bag and steep using .5 gallon of 154 °F water for 45 minutes. Rinse the grain bag with about .5 gallon of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.
Add enough water for a pre-boil volume of 2 gallons. Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.
Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F
(20 °C) until the final gravity is reached, which should be in 5 to 7 days.
Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar. |
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Fortnight Coffee Amber
|
Strong Bitter
|
1 Gallons |
1.076 |
1.018 |
7.61 |
40.77 |
12.72 °L
|
500 |
0 |
|
|
Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Carbonation Drops |
Priming Amount: 1 per 12 oz bottle |
Creation
Date: 1/14/2018 7:00 PM |
Notes: |
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Carrot Blossom Mead
|
Semi-Sweet Mead
|
1 Gallons |
1.124 |
1.002 |
16.06 |
0 |
5.04 °L
|
670 |
1 |
|
|
Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.124 |
Efficiency: 95 |
Mash Thickness: 1.45 |
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: 1/9/2018 2:56 AM |
Notes: |
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7 Hop Red Double Ipa
|
English IPA
|
1 Gallons |
1.134 |
1.032 |
13.4 |
109.12 |
23.2 °L
|
364 |
0 |
|
|
Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Carbonation Drops |
Priming Amount: 1 per 12 oz bottle |
Creation
Date: 1/14/2018 5:46 PM |
Notes: |
|
Trents Honey Wheat
|
Clone Beer
|
1 Gallons |
1.053 |
1.019 |
4.54 |
21.01 |
4.19 °L
|
548 |
0 |
|
|
Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 1/14/2018 4:36 PM |
Notes: |
|
Belgian Blonde
|
Belgian Pale Ale
|
1 Gallons |
1.065 |
1.018 |
6.16 |
20 |
5.03 °L
|
674 |
0 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 1/13/2018 11:20 PM |
Notes: |
|
SMaSH Line #1
|
Weizenbock
|
1 Gallons |
1.062 |
1.016 |
6.02 |
56.62 |
9.3 °L
|
387 |
1 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2018 2:44 AM |
Notes: |
|
Crispy Trout
|
Cream Ale
|
1 Gallons |
1.085 |
1.013 |
9.48 |
29.06 |
8.88 °L
|
365 |
0 |
|
|
Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Carbonation Drops |
Priming Amount: 1 per 12 oz bottle |
Creation
Date: 1/13/2018 12:31 AM |
Notes: |
|
Bready Pale
|
American Pale Ale
|
1 Gallons |
1.048 |
1.011 |
4.88 |
33.74 |
5.74 °L
|
469 |
0 |
|
|
Boil
Size: 1.35 Gallons |
Boil Time: 20 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2018 5:47 AM |
Notes: |
|
Ancient Heather (Froach) & Meadowsweet Braggot (1 Gallon)
|
Braggot
|
1 Gallons |
1.082 |
1.01 |
9.52 |
14.96 |
21.31 °L
|
2.9K |
0 |
|
|
Boil
Size: 2.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.014 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar (Bottling Bucket) |
Priming Amount: .70 |
Creation
Date: 1/11/2018 2:49 AM |
Notes: IMPORTANT: Add honey at end of boil, flame out.
The whirlpool herbs (hop list) is a steep of no less than 10 mins or more added end of Boil.
I use a nylon mesh straining bag that I can add herbs to through out the process.
Ancient Notes:
This is a conversion of my Wee Heavy / Scotch Ale Braggot. Instead of Hops it's using more ancient traditional herbs. The Heather is considered for bittering while Meadowsweet is also commonly found in mead and ales.
You can add .10 Kent Golding Hops at 60 mins to get more modern bittering effect.
This is an experimental recipe! Built using tea tests. It may need tweaking to get the herbs flavors to show or maybe reduce them!
Optional: Remove Meadow Sweet for Heather only ale.
Optional: Dry hop with Heather after fermentation.
Optional: Skip Co2 phase because most likely ancient ales were flat :( I'll be carbonating.
Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.
Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.
Do a Yeast starter using 6g of GoFerm and 5g Safale yeast early into brew so it has time to start.
Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.
The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. You may need to add more water as you go to keep in line. Use a dip stick to measure.
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Tommy Nemec
|
Robust Porter
|
1 Gallons |
1.066 |
1.012 |
7.09 |
46.92 |
50 °L
|
434 |
1 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2018 8:54 PM |
Notes: |
|
Juicy Meridian IPA (1 Gallon)
|
American IPA
|
1 Gallons |
1.058 |
1.011 |
6.13 |
62.21 |
7.24 °L
|
1.1K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar (Bottling Bucket) |
Priming Amount: .70 oz |
Creation
Date: 1/10/2018 12:48 AM |
Notes: I really enjoyed this in a citra combo so decided to solo it in it's own IPA.
The solo Meridian ale had a Juicy Fruit Gum smell to it when it finished.
Mash temp 148f-150f should result in a more complete conversion to simple sugars for fermentation so its not such a heavy IPA.
Let it Hopstand (I used whirlpool for lack of option)
After fermentation (give it 2 weeks) dry hop with Meridian for another 5 days.
Transfer to secondary and cold crash in the fridge (if you can fit it) for 2 days or more before priming and bottling. |
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