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I-IPA (Mosaic/Amarillo/Cascade/Citra)
|
Imperial IPA
|
23 Litres |
1.082 |
1.014 |
8.91 |
64.94 |
12.54 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 7/1/2015 5:05 PM |
| Notes: |
|
|
Brew Club NEIPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.018 |
6.83 |
100.37 |
7.01 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2016 1:35 PM |
| Notes: |
|
|
Permanent Funeral Clone
|
Imperial IPA
|
5 Gallons |
1.101 |
1.025 |
10.04 |
100.47 |
9.6 °L
|
4.2K |
2 |
|
|
Author:
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tedferris@hotmail.com
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 60 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2015 2:53 AM |
Notes: Make a 2L starter
Dry hop Citra can go up to 6oz. if you have on hand, though there $ to aroma ratio won't make a huge difference over the current 3.5oz dry hop.
Per 3Floyd's website, it's a 10% ABV and 100 IBUs
Per interview, they use only Citra hops |
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Good Twin Amber Ale (Gluten Free)
|
American Amber Ale
|
7 Gallons |
1.077 |
1.014 |
8.28 |
0 |
11.58 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 6/26/2013 7:08 PM |
Notes: The (Certified Gluten Free) Oats are to be mashed with amylase, and then sparged.
The "Soft Candi Sugar" is actually (approximately) 2 pounds of Sweet Potatoes that have been run through a food processor, and used as a mash in 1 gallon of 165 degree water for one hour. Amylase to be added to the sweet potato mash in order to facilitate breaking down the starches. After it's been "mashed", the mixture will be pureed with a stick blender, then boiled down to a syrup and dumped into the wort as it's being brought up to a boil. |
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Weihenstephaner Original +/-
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German Pils
|
11 Gallons |
1.05 |
1.007 |
5.65 |
31.34 |
3.92 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 6/7/2019 6:14 PM |
| Notes: |
|
|
Imperial Stout Grainfather
|
Foreign Extra Stout
|
23 Litres |
1.074 |
1.02 |
7.47 |
67.91 |
39.37 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 1/21/2016 10:34 PM |
| Notes: |
|
|
Nectaron Smash
|
American Pale Ale
|
23 Litres |
1.065 |
1.01 |
7.18 |
35.08 |
5.46 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
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: 3/2/2021 5:40 AM |
Notes: Fermented over a period of seven days under pressure at 25C and 25 PSI.
First tasting: Very well rounded aroma with mostly tropical fruits and a bit of apricot coming through. Nice body and mouth feel, very smooth. Low bittering but plenty of hop flavour. Very full tasting beer with nice malt tones offset by really distinctive tropical fruit flavours. Mango, passionfruit, pineapple, guava and some apricot in the background.
My first brew using nectaron. I brewed a smash to get a good appreciation for Nectaron's qualities, not dissapointed at all. Will definitely be using this hop in more brews.
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Irish Red
|
Irish Red Ale
|
5 Gallons |
1.058 |
1.016 |
5.42 |
30.21 |
15.5 °L
|
4.2K |
3 |
|
|
|
| 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: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2012 11:54 PM |
| Notes: When sparging use1/2 gal per LB of grain |
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Coffee Lager Of Doom
|
Czech Pale Lager
|
5 Gallons |
1.048 |
1.013 |
4.6 |
40.25 |
4.19 °L
|
4.2K |
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. |
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Amber Rhubarb Sour
|
Mixed-Fermentation Sour Beer
|
3 Gallons |
1.046 |
1.011 |
4.53 |
21.15 |
23.8 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 7/1/2016 2:09 PM |
| Notes: |
|
|
Galaxy Red-X SMaSH
|
American IPA
|
5 Gallons |
1.06 |
1.014 |
6.07 |
64.04 |
14.96 °L
|
4.2K |
1 |
|
|
|
| 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: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 2:27 AM |
| Notes: |
|
|
Clone - Red Hook - Long Hammer IPA
|
American IPA
|
5 Gallons |
1.058 |
1.015 |
5.61 |
46.19 |
6.93 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 9/11/2013 6:05 PM |
Notes: http://www.homebrewtalk.com/f12/redhook-long-hammer-ipa-clone-65638/index6.html
add .5 corn sugar to dry it out. |
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Sweet Cailín Hazelnut Brown Ale
|
Northern English Brown
|
5 Gallons |
1.05 |
1.014 |
4.75 |
23.07 |
19.05 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 95 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2013 2:39 AM |
| Notes: Lightly toast flaked oats (Don't mill the oats!) |
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Honey Kolsch
|
Kölsch
|
5.5 Gallons |
1.045 |
1.007 |
5 |
24.52 |
3.77 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2016 5:34 PM |
| Notes: |
|
|
Wings
|
Specialty IPA: New England IPA
|
6.5 Gallons |
1.054 |
1.013 |
5.34 |
123.07 |
6.75 °L
|
4.2K |
6 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 66 |
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: 2/22/2015 11:05 AM |
| Notes: |
|
|
Fuller's ESB Clone
|
Strong Bitter
|
5 Gallons |
1.06 |
1.019 |
5.46 |
30.09 |
10.6 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 3.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 5/7/2017 1:24 AM |
| Notes: In a large soup pot, heat 3.4 quarts (3.2 L) of water to 165 °F (74 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 154 °F (68 °C) for 45 minutes. While grains steep, begin heating 2.25 gallons (8.5 L) of water in your brewpot. When steep is over, remove 1.1 qts. (1 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, add sugar, remaining hops, yeast nutrients and Irish moss. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear. |
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Double Raspberry Vanilla Smoothie IPA
|
American IPA
|
5 Gallons |
1.053 |
1.01 |
5.56 |
63.13 |
3.4 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2017 2:25 AM |
Notes: Add lactose after boil to increase OG
Fresh raspberries and vanilla pods sliced down middle added after primary fermentation and before dry hopping
Recipe found in "Craft Brew" by Euan Ferguson |
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Murphy's Irish Stout
|
Irish Stout
|
6 Gallons |
1.037 |
1.008 |
3.88 |
28.36 |
25.37 °L
|
4.2K |
3 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.028 |
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: N/A |
Creation
Date: 2/3/2018 8:17 PM |
| Notes: |
|
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GL Christmas Ale Clone
|
Winter Seasonal Beer
|
5.5 Gallons |
1.076 |
1.022 |
7.13 |
28.52 |
15.41 °L
|
4.2K |
1 |
|
|
Author:
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MDBrew
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 11/20/2015 12:29 PM |
| Notes: |
|
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Coffee Bock
|
Doppelbock
|
7 Gallons |
1.085 |
1.021 |
8.41 |
15.44 |
25.38 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 73 |
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: 6/26/2013 7:09 PM |
| Notes: |
|
|
|
|