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TWINKLE TOES 1BBL
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Blonde Ale
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31 Gallons |
1.047 |
1.01 |
4.95 |
17.83 |
5.6 °L
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4.6K |
1 |
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Author:
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bambam26
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| Boil
Size: 33.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
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: 2/23/2014 7:49 PM |
| Notes: |
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Sierra Nevada Celebration Ale Clone
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American IPA
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11 Gallons |
1.068 |
1.015 |
7 |
65.78 |
12.55 °L
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4.6K |
2 |
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 67 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 2/26/2014 3:07 PM |
| Notes: Acidulated malt can be subbed for lactic/citric acid to lower the mash PH of RO water. |
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DIPA V2
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Double IPA
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19 Litres |
1.075 |
1.015 |
7.98 |
135.97 |
6.74 °L
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4.6K |
1 |
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| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2016 1:34 AM |
| Notes: |
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Sweet (Hop) Leaf IPA. Bring On The Jalapeño Fire Water IPA
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American IPA
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10.5 Gallons |
1.062 |
1.017 |
5.89 |
120.8 |
10.05 °L
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4.6K |
1 |
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| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 4oz per 5 Gallons |
Creation
Date: 9/12/2012 12:49 AM |
Notes: Strike 174 for 7 Gallons
Mash 153-154
All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus
Fermentation stopped at 4% alcohol added extra yeast did not re ferment
5 jalapeño no seeds added to 5 gallons for 4 days then one ghost pepper for one day
Other 5 gallons three jalapeños for 4 days |
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Belgian Strong Ale
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Belgian Golden Strong Ale
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21 Litres |
1.078 |
1.016 |
8.22 |
32.71 |
5.46 °L
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4.6K |
8 |
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| Boil
Size: 28.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: corn syrup |
Priming Amount: 200 |
Creation
Date: 11/29/2015 2:25 PM |
Notes: The orange juice came from a bunch of over ripe tangerines that were boiled skin and all and then sieved to make a clear juice. The juice has some of the bitterness of the pith plus the flavor and sweetness of the juices.
The coriander is crushed and then boiled in the orange juice to eliminate any bacteria.
The juice less the coriander seeds are placed in the secondary and the beer slowly added to reduce any chance of oxidation.
leave for one week then bottle to condition. |
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Smoked Wheat (Grodziskie)
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Piwo Grodziskie
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25 Litres |
1.046 |
1.01 |
4.75 |
20.27 |
3.57 °L
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4.6K |
1 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2016 6:01 AM |
| Notes: |
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HKN'S Weissbier
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Weissbier
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23.5 Litres |
1.05 |
1.012 |
5.02 |
14.87 |
4.55 °L
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4.6K |
2 |
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| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2017 1:17 PM |
Notes: Notes
Kademe 1 55 derece 10 dk
kademe 2 63 derece 30 dk
Kademe 3 72 derece 30 dk |
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Cereal Killer - Fruity Pebbles Cream Ale
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Cream Ale
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4 Gallons |
1.059 |
1.011 |
6.48 |
14.16 |
3.29 °L
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4.6K |
2 |
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| Boil
Size: 5.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2021 6:07 PM |
| Notes: |
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Deschutes Fresh Haze Clone
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American IPA
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23 Litres |
1.067 |
1.016 |
6.67 |
48.52 |
6.27 °L
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4.6K |
1 |
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| Boil
Size: 29.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 79 |
Mash Thickness: 3 |
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: 11/8/2020 9:40 PM |
Notes: Target based on Deschutes Website
MALT
2 Row, Munich, Crystal, Wheat, Flaked Barley
HOPS
Amarillo, Cashmere, Mandarina Bavaria
ALC/VOL
6.5%
IBUs
45 |
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The Tard In Bastard
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American Strong Ale
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2 Gallons |
1.103 |
1.02 |
10.8 |
220.42 |
27.07 °L
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4.6K |
0 |
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| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2015 6:16 PM |
| Notes: |
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6-4-3 Lager
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Premium American Lager
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5 Gallons |
1.055 |
1.017 |
5 |
43.01 |
10.06 °L
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4.6K |
4 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2013 1:26 AM |
| Notes: 2 packs yeast, semi-clone of Sam Adams Double Agent IPL. I really liked that Sam when I tried it, so I put together a recipe that mirrors it pretty closely. The color may be a little lighter, but the IBU's and ABV are dead on as far as I can tell. 4 packets Nottingham, 44g. Or go with Wyeast Cali Lager smack pack and create 2L starter and then pitch. |
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Verdant Lightbulb
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American Pale Ale
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21 Litres |
1.047 |
1.01 |
4.84 |
12.02 |
4.67 °L
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4.6K |
4 |
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| Boil
Size: 31.03 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 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: 4/16/2021 9:20 AM |
Notes: Lightbulb is a modern pale ale full of bright hop flavours and mind sweetness that rounds out the whole beer and makes it more substantial. At only 4.5% this beer would give most 7% IPAs a run for their money.
Yeast: Use half pack of S-04 and US05
Fermentation temperature/steps: Ferment at 18, then diacetyl rest at 22c.
If using oats with husks the quantity of oats will need to be adjusted to account for the husks (e.g. use 1.5kg oats with husks if the ratio is 50/50). |
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Black IPA (Citra/Lemon) - One Gallon
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Imperial IPA
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1 Gallons |
1.104 |
1.018 |
11.38 |
60.45 |
14.86 °L
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4.6K |
1 |
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| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 7:10 PM |
| Notes: Wicked dark hoppy stuff. First batch turned out great! |
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IPA Experiment 1 - Rahr 2 Row
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American IPA
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5 Gallons |
1.058 |
1.016 |
5.47 |
67.12 |
7.07 °L
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4.6K |
1 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/18/2012 11:14 PM |
Notes: This is the first of 3 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's :) All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. Experiment 3 English Maris Otter. Ill report back after making and tasting all 3.
Note still a 60 minute boil, but I achieve the IBU I want with more hops and not adding them until 30 minutes in, to maintain more hop flavor and aroma. Takes slightly more hops but worth it IMO.
Cheers, Jim http://jimsbrews.blogspot.com/ |
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Bakke Brygg American IPA Tropical Edition 20 L
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American IPA
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20 Litres |
1.065 |
1.013 |
6.85 |
65.29 |
6.89 °L
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4.6K |
2 |
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| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 3/5/2015 11:19 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham |
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Founders Brewing Co. - Breakfast Stout Clone
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Foreign Extra Stout
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5.5 Gallons |
1.071 |
1.018 |
7.03 |
59.39 |
40 °L
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4.6K |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/28/2014 2:19 PM |
| Notes: Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks. |
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Carlsbad Chronic Clone
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American Amber Ale
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5.5 Gallons |
1.059 |
1.015 |
5.78 |
27.79 |
14.78 °L
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4.6K |
3 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 1/20/2015 9:57 PM |
| Notes: |
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2308 Noche Buena - Negra Modelo
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Vienna Lager
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6 Gallons |
1.064 |
1.017 |
6.21 |
23.34 |
11.8 °L
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4.6K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 11:58 AM |
Notes: Yeast Bavarian or Czech Lager
Originally figured at 70% efficiency but in actuality came in @ 75 and would not change anything as was fantastic. |
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Xmas2
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Belgian Golden Strong Ale
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500 Litres |
1.056 |
1.011 |
5.94 |
26.09 |
7.19 °L
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4.6K |
1 |
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| Boil
Size: 650 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/25/2015 5:11 PM |
| Notes: |
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Berliner Weisse #2
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Berliner Weisse
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25 Litres |
1.033 |
1.002 |
4.02 |
2.41 |
2.88 °L
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4.6K |
1 |
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| Boil
Size: 26 Litres |
Boil Time: N/A |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2014 9:30 AM |
Notes: BW#2
Based on the original recipe this time I want to achieve the following:
*No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
*Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
*No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
*No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
*I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
*Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.
Mash Schedule:
*Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Fuggle hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C
*Leave for 45 minutes
*Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture
Extra Cultures Being Added:
*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer
Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers! |
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