David Duvel
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Belgian Golden Strong Ale
|
9 Gallons |
1.072 |
1.016 |
7.4 |
30.26 |
3.93 °L
|
8.5K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 4.8 |
Creation
Date: 4/9/2013 1:18 AM |
Notes: Single infusion 148F 60 minutes
Mash out 170F 15 minutes
90 minute boil. Add sugar in last 5 minutes of boil. Chill to 68F. Slow-oxygenate for 60 seconds. Ramp primary 7 days from 68F to 74F until reaching
terminal gravity. Rack off primary yeast and ferment to FG, (3-4 weeks). Rack and chill as cold as possible just above
freezing for 2 weeks. Bottle prime with Simplicity at 33g/gallon. Use heavy Belgian bottles or champagne bottles. Cellar
for 4 months. |
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Råger
|
Saison
|
5 Litres |
1.05 |
1.009 |
5.42 |
23.92 |
5.62 °L
|
8.5K |
0 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 5/3/2016 11:41 AM |
Notes: |
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#176 Maple Tree Sour
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American IPA
|
4.25 Gallons |
1.05 |
1.011 |
5.06 |
19.54 |
5.32 °L
|
8.5K |
1 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 15 |
Boil Gravity: 1.05 |
Efficiency: 99 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2014 5:01 AM |
Notes: |
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Block Party Amber Ale
|
American Amber Ale
|
5 Gallons |
1.045 |
1.01 |
4.65 |
17.82 |
15.82 °L
|
8.5K |
5 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 3:00 PM |
Notes: |
|
Chocolate Milk Stout (Patio 1812)
|
Sweet Stout
|
5 Gallons |
1.061 |
1.018 |
5.6 |
24.52 |
28.58 °L
|
8.5K |
15 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 6oz |
Creation
Date: 4/24/2015 8:57 PM |
Notes: Add the Cacoa nibs to the secondary and give it 2 weeks in the secondary
Bottled 1/2 then added Brewers Best Peanut butter flavoring to make a chocolate PB stout.
This is the best milk stout that I have ever tasted. Both the Chocolate and the Chocolate & Peanut Butter versions were loved by all that enjoy a good Porter/Stout. Could have improved the PB version with a little less Peanut Butter flavor (will only add 4 ounces/5 gallons in any future batches)
I had to take this one out of the rotation - only because I am lactose intolerant and even if I take a lactose digestive supplement i can't drink more than one without having issues. |
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Bourbon County Stout Clone
|
Russian Imperial Stout
|
5.5 Gallons |
1.127 |
1.038 |
13.68 |
60.05 |
50 °L
|
8.5K |
1 |
|
Author:
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150Litner
|
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Boil
Size: 10 Gallons |
Boil Time: 190 |
Boil Gravity: 1.07 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 5/20/2015 10:41 PM |
Notes: Don't add too much in the way of salts since the wort volume will be reduced to nearly half. |
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The Proposition
|
Specialty IPA: Red IPA
|
5 Litres |
1.07 |
1.005 |
8.49 |
68.9 |
18.71 °L
|
8.5K |
0 |
|
|
Boil
Size: 9 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2015 8:17 PM |
Notes:
Strike Temp 70c
90 minute boil to bring out a darker red colour.
Late hop editions only
Mash out 76c - 10 minutes
Brewed 14/11/15
Bottled 6/12/15
Brewed 28/5/16
Brix 17
Final 7.5 before adjustment
Bottled 19/6 |
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Sierra Nevada Bigfoot Barleywine Clone
|
American Barleywine
|
5 Gallons |
1.101 |
1.02 |
10.68 |
82.23 |
19.98 °L
|
8.5K |
0 |
|
|
Boil
Size: 6.125 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.9 oz |
Creation
Date: 11/12/2017 11:57 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-bigfoot-barleywine/
Recipe calls for:
1.0 lb (0.45 kg) English Crystal 75L malt
1.0 lb (0.45 kg) English Crystal 105L malt
I am using SImpsons Dark Crystal (70-80) and Simpsons DRC double roasted crystal (105-120) instead of 105L
Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow to age about 6 months to reach maturity.
Gravity was low. Had to boost with DME/corn sugar and even a little honey, but got it to 1.103. Dry hopped after only a week and bottled after 2 more weeks. FG on target at 1.020.
Now the wait... |
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Extract White IPA
|
American IPA
|
5.25 Gallons |
1.069 |
1.015 |
7.05 |
81.02 |
5.87 °L
|
8.5K |
7 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2014 12:02 AM |
Notes: |
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Flat Tire-ish
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Classic American Pilsner
|
23.5 Litres |
1.049 |
1.008 |
5.32 |
39.31 |
5.73 °L
|
8.5K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2016 7:00 PM |
Notes: |
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German Pilsner
|
German Pils
|
8.5 Gallons |
1.05 |
1.01 |
5.26 |
40.95 |
3.53 °L
|
8.5K |
9 |
|
|
Boil
Size: 9.93 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/4/2016 5:41 PM |
Notes: Pitch @ 45F and start fermenting for 5-7 days @ 48F; then slowly raise temperature to low 50's. After 9-10 days D-rest @62F for 5-9 days. Crash to 32F and lager 4-6 weeks. Clarify with gelatin.
2nd 2016 Hoppy Halloween (1st version of recipe)
Increased IBU's in 2nd version
1st 2017 MN Mashout (second version)
1st 2017 Duluth Brew Ha Ha (scored 46)
1st 2017 March Mashness
BOS 2017 March Mashness
2nd 2017 MN State Fair
2nd 2017 Hoppy Halloween
3rd 2018 Duluth Brew Ha Ha
1st 2018 March Mashness
3rd 2019 MN Mashout
3rd 2020 Mashout as a International Lager (WLP833/ 25 IBU)
2nd 2020 MN Mashout
1st 2020 Milwaukee Midwinter
2nd BOS 2020 Milwaukee Midwinter
1st 2020 Hoppy Halloween
2nd 2021SNAFU Las Vegas
1st 2021 MN State Fair as a Czech Pils score 45
2nd 2022 MN State Fair
1st 2023 MN state fair
BOS 2023 MN state fair
Brewed at StormKing fall 2023 & spring 2024 10bbl |
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Summer Shandy
|
Weissbier
|
5.15 Gallons |
1.052 |
1.012 |
5.16 |
10.76 |
3.39 °L
|
8.5K |
9 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
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: 7/26/2016 3:01 PM |
Notes: |
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Hibiscus Saison
|
Saison
|
11 Gallons |
1.042 |
1.007 |
4.53 |
25.68 |
2.94 °L
|
8.5K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/10/2013 6:49 PM |
Notes: Start fermentation at normal temperature and then raise to mid 80's for the second and third days. Return to normal range to finish.
Ramp Mash starting at 112 and moving to 150 without rests. |
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Belgisk Dubbel
|
Belgian Dubbel
|
25 Litres |
1.062 |
1.012 |
6.48 |
22.6 |
15.14 °L
|
8.5K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 11:08 PM |
Notes: |
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White/golden Stout
|
American Stout
|
5 Gallons |
1.082 |
1.025 |
7.38 |
35.13 |
9.71 °L
|
8.5K |
4 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2017 12:59 PM |
Notes: |
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HighLife Clone
|
American Light Lager
|
6 Gallons |
1.055 |
1.011 |
5.77 |
10.21 |
3.62 °L
|
8.5K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2019 6:22 PM |
Notes: Ferment at 48 for 3 days, ramp 2 degrees per day until 65 degrees hold for 2-3 days. |
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Very Pale Ale
|
American Pale Ale
|
12 Litres |
1.049 |
1.011 |
5.03 |
31 |
5.85 °L
|
8.5K |
4 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 10:42 AM |
Notes: |
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Plinian Legacy Double IPA
|
American IPA
|
6 Gallons |
1.076 |
1.018 |
7.64 |
68.03 |
5.85 °L
|
8.5K |
5 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
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: 3/5/2014 9:47 PM |
Notes: |
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Dark Heart Root Beer
|
Russian Imperial Stout
|
5.5 Gallons |
1.101 |
1.025 |
9.9 |
52.9 |
40 °L
|
8.5K |
5 |
|
|
Boil
Size: 7.5 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: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 oz |
Creation
Date: 4/29/2013 5:16 PM |
Notes: OG 1.101
FG 1.034
ABV 8.66% |
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Hop-Fu! IPA
|
Imperial IPA
|
14 Gallons |
1.067 |
1.015 |
6.83 |
58.47 |
4.98 °L
|
8.5K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.125 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 8/30/2014 3:55 PM |
Notes: Gold Medal IPA in 2014 NHC (See Zymurgy Sept/Oct 2014 page 68)
I entered all the ingredients and then back-calculated the brewhouse efficiency to match the reported OG. By doing this, I arrived at 77%
Information I guessed or did not include because it wasn't published:
* Mash thickness
* Pitch rate
* Hopback specifics (utilization and temperature)
* Water profile |
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