|
Raspberry Wheat
|
American Wheat Beer
|
5 Gallons |
1.049 |
1.011 |
4.96 |
50.51 |
4.48 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2018 6:43 PM |
| Notes: |
|
|
Doris Gets Her Oats
|
Oatmeal Stout
|
22 Litres |
1.058 |
1.012 |
6 |
35.67 |
41.12 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 9:25 PM |
| Notes: |
|
|
Cherry Almond Wheat Beer
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.04 |
1.01 |
4.01 |
28.05 |
3.26 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 7 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: Force carb in keg |
Priming Amount: N/A |
Creation
Date: 8/11/2012 8:13 PM |
Notes: Mash in 3.5 gal @ 165 F for 60 min
Fly sparge 1.5 gal @ 175 F
Boil wort for 60 min - Add 1oz Williamette hops. Add 1oz Mount Hood @ 15mins
Ice bath to desired temp
Transfer to primary
Pitch yeast-
10 days in primary. Transfer to secondary and add cherry and almond flavoring. |
|
|
Jasmine Lager
|
American Light Lager
|
2.2 Gallons |
1.036 |
1.006 |
3.98 |
11.14 |
2.88 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 3.09 Gallons |
Boil Time: 75 |
Boil Gravity: 1.026 |
Efficiency: 60 |
Mash Thickness: 1.67 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2018 11:30 PM |
| Notes: |
|
|
UBX - Belgian Strong Golden Ale
|
Belgian Golden Strong Ale
|
60 Litres |
1.081 |
1.023 |
7.51 |
29.01 |
5.57 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2015 5:55 PM |
Notes: --- MOSTURA ---
- ENCHER A PANELA DE ÁGUA ATÉ O FUNDO FALSO (MEDIR OS LITROS)
- COLOCAR MAIS 35L DE ÁGUA (2.7 RATIO)
- ESQUENTAR A ÁGUA ATÉ 72°
- 1H30M - 67°
- RECIRCULAR 15M
- ESQUENTAR A ÁGUA - 74°
- FAZER A LAVAGEM / TRANSFERIR PARA A FERVURA
--- FERVURA ---
75G SAAZ @ 60 MIN
25G PERLE @ 15 MIN
25G MITTELFRUH @ 0 MIN
--- FERMENTO ---
INOCULAR TRÊS PACOTES EM 1L DE ÁGUA FERVIDA - 34°
--- MATURAÇÃO ---
DIA 01 - 18°
DIA 02 - 20°
DIA 03 - 20°
DIA 04 - 22°
DIA 05 - 22°
DIA 06 - 22°
DIA 07 - 25°
DIA 08 - 01° (CLAFIFICAÇÃO)
---
|
|
|
Spiced Beer - Pumpkin Porter
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.07 |
1.02 |
6.61 |
29.63 |
29.21 °L
|
4.4K |
6 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2013 5:25 PM |
Notes: Gut the pumpkins and cut them in half. Place them in a baking dish rind side up and add a little water to the dish. Roast in 350 degree oven 1.5-2 hours. Pumpkins should carmelize a bit.
Scoop the pumpkin from the rinds and mush them up. Add to grains and mash at 155 degrees for an hour. Strain and sparge mash/pumpkin mixture, then proceed with boil.
Add the spices at flameout and let them steep for 15 minutes. Cool and transfer to fermenter. Pitch yeast and ferment for 3 weeks.
http://www.homebrewit.com/media/pdf/Brewers_Best_Instructions/1092_BIAB_Brown_Porter_Recipe.pdf
http://www.homebrewtalk.com/f76/scary-balz-pumpkin-ale-263657/ |
|
|
002 - Golden Haze IPA (Bru-1, Azacca, Sabro)
|
Specialty IPA: New England IPA
|
6 Gallons |
1.056 |
1.014 |
5.62 |
35.39 |
4.48 °L
|
4.4K |
2 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 45 |
Boil Gravity: 1.043 |
Efficiency: 76 |
Mash Thickness: 1.24 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12.82 psi |
Creation
Date: 12/24/2020 1:08 AM |
Notes: Water built up from RO water and used Bru'n Water.
Water chemistry is
CA: 127, MG: 13, Na: 24, S04: 126, CL: 197, HCO: 16
Day 5 hops were added four days into fermentation and left in the fermenter until keg day.
Day 7 hops were added into the keg.
Yeast: 3rd generation LA1318 1L yeast starter.
|
|
|
Mujoose
|
Specialty IPA: New England IPA
|
50 Litres |
1.068 |
1.017 |
6.76 |
30.96 |
5.56 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 69.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.7 bar |
Creation
Date: 4/14/2020 8:22 AM |
Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.
Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.
Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.
Silver in River Valley 2022 Competition 22/05/2022
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh. |
|
|
Coffee Lager Of Doom
|
Czech Pale Lager
|
5 Gallons |
1.048 |
1.013 |
4.6 |
40.25 |
4.19 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 6/29/2017 12:33 AM |
Notes: This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style.
Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.
Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.
The original recipe used Best Malz for the base malt, a fully modified malt. If using an undermodified malt (such as Weyermann Floor-Malted Bohemian Pilsner malt), a true double decoction mash schedule can be used as described in the article. If using the Weyermann malt, you can also substitute the Weyermann Carabohemian® malt for the Caravienne. These products are malted specifically for making Czech-style beers. |
|
|
Shepherd Neame & Co Double Stout Clone
|
Foreign Extra Stout
|
11 Litres |
1.065 |
1.015 |
6.61 |
20.12 |
50 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 7/9/2018 7:44 AM |
| Notes: |
|
|
SMaSH Mosaic IPA
|
American IPA
|
15 Litres |
1.061 |
1.011 |
6.53 |
51.12 |
4.57 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2018 6:08 AM |
| Notes: |
|
|
Saison
|
Saison
|
10 Gallons |
1.064 |
1.016 |
6.27 |
22.05 |
7.75 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
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: 6/26/2013 2:03 AM |
| Notes: Michigan sour cherries in secondary, sanitized, frozen, then crushed. Primary - 1 week. Secondary - 2 weeks. |
|
|
Gold Medal IPA
|
American IPA
|
5 Gallons |
1.073 |
1.017 |
7.27 |
100.15 |
7.24 °L
|
4.4K |
3 |
|
|
Author:
|
|
hardwarehank
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
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: 3/26/2015 2:06 AM |
| Notes: This IPA won gold in the IBU challenge at the IBU Open in Iowa earlier this year and gold at 8 Seconds of Froth. |
|
|
Watermelon Ale
|
Fruit Beer
|
5.25 Gallons |
1.047 |
1.016 |
4.12 |
15.61 |
8.58 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 9/5/2014 6:55 PM |
Notes: Primary ferment for 5 days.
Scrape the pulp from watermelon rind into a blender to get about (2L) of pulp. Puree the pulp for about 30 seconds then add it to the primary fermenter (plenty of head space)
Fermentation of the fruit sugars should be complete within 1-3 days and the beer can be transferred to secondary. Let sit for one week, add Gelatin (optional) and cold crash for 3 days. Remove to warm up overnight, prime and bottle. Condition 21 days. Chill overnight...enjoy! Great beer! |
|
|
India Pale Weizen – A Brewdog/Weihenstephan Clone
|
Mixed-Style Beer
|
20 Litres |
1.056 |
1.007 |
6.51 |
58.9 |
4.77 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 2.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2016 12:44 PM |
| Notes: Taken from the awesome DIY DOG -document published by BrewDog in early 2016. You can download the free document here: https://www.brewdog.com/lowdown/blog/diy-dog |
|
|
Mixed Fermentation Cranberry Sour Beer
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.009 |
6.08 |
7.31 |
4.22 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2017 10:44 PM |
Notes: Done as a kettle sour. Perform mash, sparge and lauter as usual. Once desired volume is in kettle, perform quick 10 minute boil to kill any bacteria. Chill to 95*F and add lactic acid to drop pH to 4.0-4.4. Add Omega OYL-605 and let sour until pH 3.2 is reached (or desired sourness).
After kettle souring is complete, move to boil and proceed as usual. Use 2 packs of US-05 yeast for fermentation due to sour level being unfavorable for yeast.
After primary fermentation complete, mash up cranberries and rack beer into secondary fermenter on top of the cranberries. 7 days is my standard for this one but adjust as desired. |
|
|
Hacker-Pschorr Oktoberfest Clone
|
Märzen
|
5 Gallons |
1.065 |
1.015 |
6.51 |
14.7 |
11.1 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/15/2020 4:57 PM |
| Notes: |
|
|
Bakke Brygg JuleAle 2014 Speidel 50 L
|
Old Ale
|
50 Litres |
1.074 |
1.018 |
7.37 |
46.9 |
30.02 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 62.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 6/27/2014 11:35 AM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. Øk gjæringstemperatur til 20 grader etter en uke gjæring. |
|
|
Liam's Tank 7 Saison Clone
|
Saison
|
14.5 Gallons |
1.08 |
1.023 |
7.42 |
41.93 |
5.15 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
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: 10/14/2012 12:35 PM |
| Notes: See photo for Water Chemistry imported from filename: "2015-3-20, Tank 7 Clone, EZ_water_calculator_3.0.2.xlsx" |
|
|
Brian's O-Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.059 |
1.017 |
5.56 |
26.16 |
41.28 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.35 |
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: 2/22/2012 7:46 PM |
| Notes: |
|
|
|
|