|
Blarney Honey Red Ale
|
Irish Red Ale
|
3.5 Gallons |
1.061 |
1.014 |
6.17 |
25.43 |
15.88 °L
|
4.4K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2015 4:33 AM |
| Notes: |
|
|
Cherry Saison
|
Saison
|
5 Gallons |
1.06 |
1.012 |
6.27 |
30.47 |
4.48 °L
|
4.4K |
6 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 2:30 AM |
| Notes: |
|
|
New Belgium Brewing Trippel Clone
|
Belgian Tripel
|
5.5 Gallons |
1.076 |
1.01 |
8.71 |
43.21 |
6.13 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/26/2020 3:04 PM |
| Notes: Ferment at 68'F. |
|
|
Belgisk Quadruppel (140 L)
|
Belgian Dark Strong Ale
|
140 Litres |
1.092 |
1.012 |
10.51 |
27.55 |
30.38 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 163 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 92 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 27 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2016 8:08 AM |
Notes: Mesk/kok:
Ta av ca 15 liter klarnet vørter og kok dette ned til ca 3 liter mørk brun/rød sirup (rør ofte så det ikke svir seg), tilsett litt av vørteren som er til kok for å tynne sirupen litt ut. Tilsett alt i kok.
Gjæring:
Kjøl ned til 17° celsius
Tilsett oksygen 8-10PPM
tilsett gjær
Primær (7 dager fra 20° opp til 27° celsius)
Sekundær (3-10 dager fra at 27° til 16° celsius)
Lager (40 dager 10° celsius)
Alternativ gjær: WLP500 eller Danstar Abbey
Alternativ bitterhumle: Northern Brewer |
|
|
Rum Porter
|
Specialty Beer
|
12 Gallons |
1.056 |
1.015 |
5.42 |
28.08 |
23.01 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 13.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 5/7/2015 6:14 AM |
Notes: JT's base recipe, modified a little by me. This is a little bigger than a standard brown porter.
Using medium toast french (I'm using american) oak wood cubes, soak 30 in gold rum and 30 in white rum for a month. (15 of each per 5 gallons)
Using Hugh Baird C50/C60 instead of American C40 and Maris Otter instead of 2-row.
In secondary (keg), add these until it tastes good (approximately 6-8 weeks).
JT mashed at 154 and used cascade hops. |
|
|
Cerveza Lime Lager
|
International Pale Lager
|
6 Gallons |
1.06 |
1.014 |
5.97 |
18.92 |
3.43 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 93 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 5 oz. |
Creation
Date: 2/3/2016 1:56 PM |
Notes: 1. Mash all grains. Vorlauf
2. Sparge and rest for 10 min. Vorlauf
3. Boil Wort 90 min, hops 1, gypsum for 60 min.
4. 10 min add hops 2, whirlfloc tablet, yeast nutrient, wort chiller.
5. 10 min add hops 3 at 180 degF.
7. Cool wort to 55°F, add water to 5.5 gal if needed, aerate wort for 30 min, OG reading, and pitch yeast.
8. Ferment at 52°F till finished about 6 days.
9. Raise to 60°F over 2 days for 2-3 days.
10. Crash to 35 degF and lager for a month or two.
Mash/Sparge Water Profiile:
Distilled water treated with 5g (1-1/4 tsp) of Calcium Chloride
|
|
|
Cream Ale
|
Cream Ale
|
81 Litres |
1.044 |
1.007 |
4.79 |
16.51 |
2.51 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 92 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 12:47 AM |
| Notes: |
|
|
DIPA
|
Double IPA
|
34 Litres |
17.287 |
2.8 |
8.27 |
65.42 |
5.87 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 16.8 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 6:05 AM |
| Notes: |
|
|
Freshly Squeezed Juicy IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.56 |
74.57 |
10.64 °L
|
4.4K |
3 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/16/2016 1:04 AM |
| Notes: House yeast cultured from Bell's Oberon. Wyeast 1056, 1272, or any clean american ale yeast will work as a sub. |
|
|
Russian Imperial Stout
|
Imperial Stout
|
5.25 Gallons |
1.122 |
1.024 |
14.69 |
64.26 |
50 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.097 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 10:43 PM |
Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis
Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15
Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.
Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout. |
|
|
Leffe - Blonde Ale
|
Belgian Blond Ale
|
20 Litres |
1.063 |
1.013 |
6.6 |
26.19 |
4.35 °L
|
4.4K |
1 |
|
|
Author:
|
|
Mr Norman
|
|
| Boil
Size: 28.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2016 11:30 AM |
| Notes: 90 minute boil. Chill to 18C and pitch yeast. Ramp primary 5 days up to 23C. Ready in 4 weeks. Best after 6 weeks. Store very cool (< 10C) if storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). Modified from recipe at Candi Syrup http://www.candisyrup.com/uploads/6/0/3/5/6035776/leffe_blonde_-_040.pdf |
|
|
Dark Amber
|
American Amber Ale
|
5 Gallons |
1.064 |
1.012 |
6.8 |
47.56 |
13.5 °L
|
4.4K |
6 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 5:14 AM |
| Notes: |
|
|
BIAB Citra Rye IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.016 |
6.65 |
69.85 |
5.99 °L
|
4.4K |
5 |
|
|
|
| Boil
Size: 7.17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2014 8:46 PM |
| Notes: Double California Yeast |
|
|
Brew #008 - Session Ipa 5L
|
American IPA
|
7 Litres |
1.047 |
1.013 |
4.4 |
45.88 |
10.88 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 11/7/2014 5:56 AM |
| Notes: |
|
|
Amber Rhubarb Sour
|
Mixed-Fermentation Sour Beer
|
3 Gallons |
1.046 |
1.011 |
4.53 |
21.15 |
23.8 °L
|
4.4K |
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: |
|
|
#3 Hibiscus Witbier
|
Witbier
|
18 Litres |
1.056 |
1.007 |
6.51 |
17.23 |
3.35 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2017 4:00 PM |
| Notes: https://www.youtube.com/watch?v=9szvvp7mapA |
|
|
Speights Gold Medal Ale
|
Vienna Lager
|
23 Litres |
1.039 |
1.006 |
4.4 |
11.74 |
2.85 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 37.05 Litres |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.57 bar |
Creation
Date: 11/11/2021 10:11 PM |
| Notes: https://www.patreon.com/posts/kainui-draught-36519605 |
|
|
Bourbon Barrel Stout
|
Wood-Aged Beer
|
5.5 Gallons |
1.124 |
1.032 |
12.17 |
67.87 |
50 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 180 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2016 10:55 AM |
Notes: Base recipe inspired by Goose Island Bourbon Stout.
Note that with such large grain volumes, I had to use my 20 gallon equipment - too little headspace for my 10 gallon gear. Achieving proper final gravity requires extracting a very large volume (11 gallons) and boiling down to product 5.5 gallons at high gravity. This takes about 3 hours, but monitor gravity and remaining volume to determine end point.
Dough in with cold water, add 170F water (to reach 36 qts water added - 1.25 qt/lb rate), check temp and apply heat (if needed) to reach sach temp of 153F. Mash for 60 min or until iodine starch test indicates conversion complete. Mash out at 167F. Acidify sparge water, sparge to yield 11 gallons. Initial runnings 1.082, final runnings 1.040.
Boil for 3 hours, adding boiling hops and chalk/gypsum water agents. At 15 min to end of boil, add irish moss and insert chiller to boil kettle to sanitize. At 10 min, add finishing hops.
Chill, aerate and pitch yeast. Note that a large starter is required due to high OG. In this case, was pitched onto yeast from primary of previous batch. Due to the high gravity, I split this into two carboys as it was blowing off a lot of foam otherwise.
After 2 weeks, transfer to secondary, add oak spirals soaked in bourbon. After 2 more weeks, transfer to oak bourbon barrel, age for 9 months. Transfer back to carboy prior to bottling/kegging. |
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|
Woosa And Poser 10 Year Celebration Lager
|
German Pilsner (Pils)
|
10.5 Gallons |
1.054 |
1.015 |
5.08 |
38.98 |
3.43 °L
|
4.4K |
0 |
|
|
|
| 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: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2012 3:44 AM |
Notes: Over night drain off mash
Strike 170F
Fathers day brew
160f Mash, lets see how this goes
Sparge 170F |
|
|
Honey Kolsch
|
Kölsch
|
5.5 Gallons |
1.045 |
1.007 |
5 |
24.52 |
3.77 °L
|
4.4K |
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: |
|
|
|
|