TH Haze Clone
|
Imperial IPA
|
3 Gallons |
1.081 |
1.018 |
8.25 |
84.16 |
7 °L
|
13.1K |
9 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 12:40 AM |
Notes: |
|
Dark Lord Clone
|
Russian Imperial Stout
|
11 Gallons |
1.136 |
1.031 |
13.69 |
55.93 |
50 °L
|
13.1K |
4 |
|
|
Boil
Size: 15.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.096 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2015 3:41 PM |
Notes: |
|
Brut IPA
|
American IPA
|
5.5 Gallons |
1.054 |
1 |
7.03 |
34.19 |
3.17 °L
|
13.1K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
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: 7/17/2018 6:09 PM |
Notes: Mash low with 1 vial of WLN4100 Ultra-Ferm
Lauter mash but do not heat to allow enzymes to continue to break down sugars
Sparge, lauter and allow wort to stand for ~30 minutes to allow enzymes to continue to break down sugars
Boil for 60 minutes and follow hop schedule - I used a different hop schedule than Kim did.
It is recommended you add more yeast nutrient to fermenter half way through fermentation
Edit 9/18/18 - My first run on this came up a bit short on FG (1.006). Still pretty dry and amazingly juicy, but really want to get it down to <1.000. May try 2 vials of the WLN4100 in the mash next time and maybe some glucoamylase in the fermenter. |
|
2015 - Hoegaarden Grand Cru
|
Witbier
|
6 Gallons |
1.088 |
1.022 |
8.67 |
29.77 |
5.64 °L
|
13.1K |
0 |
|
|
Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2015 7:14 PM |
Notes: Cold condition in secondary at 45 degrees for 3-4 weeks. Or 6-8 at 55.
Ferment near 75 for esters. |
|
Weihenstephaner Clone
|
Weissbier
|
46 Litres |
1.057 |
1.014 |
5.7 |
9.4 |
3.81 °L
|
13K |
7 |
|
|
Boil
Size: 50 Litres |
Boil Time: 100 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2018 6:14 PM |
Notes: |
|
BC Irish Red
|
Irish Red Ale
|
20 Litres |
1.049 |
1.011 |
5.03 |
14.92 |
20.24 °L
|
13K |
20 |
|
|
Boil
Size: 9 Litres |
Boil Time: 75 |
Boil Gravity: 1.109 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2015 10:43 AM |
Notes: |
|
S'mores Stout
|
Sweet Stout
|
6 Gallons |
1.071 |
1.022 |
6.45 |
29.95 |
38.42 °L
|
13K |
2 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2016 1:45 PM |
Notes: 2 boxes honey maid grahm crackers in mash.
1 lb brown sugar and milk sugar in last 10 min of boil
5 oz bittersweet baking chocolate 1 min boil
soak 2 vanilla beans in 4 oz marshmallow vodka, then add to secondary. |
|
Harp Irish Lager Clone
|
Premium American Lager
|
48 Litres |
1.049 |
1.008 |
5.34 |
25.12 |
3.46 °L
|
13K |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2015 5:09 PM |
Notes: |
|
Chocolate Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.063 |
1.02 |
5.65 |
29.83 |
39.05 °L
|
13K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/5/2015 7:09 PM |
Notes: |
|
Tropical Thunder (NEIPA)
|
American IPA
|
5 Gallons |
1.062 |
1.013 |
6.41 |
58.54 |
5.52 °L
|
13K |
22 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Keg - Force Carb. |
Priming Amount: N/A |
Creation
Date: 6/7/2017 4:22 AM |
Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.
Fermentation temp: 68F |
|
COORS BANQUET LAGER
|
American Light Lager
|
5 Gallons |
1.046 |
1.008 |
5.07 |
12.56 |
2.38 °L
|
13K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 65 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2017 11:59 AM |
Notes: COORS BANQUET LAGER... DEFINITELY ONE OF THE BEST AMERICAN LAGER BEERS THAT EVER EXISTED....IT ACTUALLY HAS FLAVOR.. BLOWS AWAY MOST MACRO LAGERS OUT THE DOOR.. IF YOU FERMENT THIS CAREFULLY AT THE CORRECT TEMPERATURE, YOU WILL ACHIEVE A VERY GOOD BEER...SOMETIMES THE COORS YEAST STRAIN IS AVAILABLE TO PURCHASE FOR HOME BREWING....IF YOU CAN GET THIS YEAST YOU WILL NAIL IT!!!! I LIKE TO USE PRIMARY FERMENTER ONLY.... I FERMENT AT 50 FOR 2 WEEKS.. THEN SLOWLY BUMP TEMPERATURE UP TO 68 OVER 3 DAYS....HOLD FOR 2 DAYS....THEN COLD CRASH AT 35 FOR 3 TO 5 DAYS TO CLEAR....BOTTLE OR KEG AT 2.6 VOLUMES OF C02.. WHEN CARBONATION IS COMPLETE, LAGER BOTTLES FOR ATLEAST 1 TO 2 WEEKS...DELICIOUS BEER ON A HOT SUMMER DAY!!!! |
|
Apple Ale
|
Fruit Beer
|
4 Gallons |
1.06 |
1.01 |
6.64 |
11.74 |
7.97 °L
|
12.9K |
2 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 7/31/2015 9:54 PM |
Notes: add brown sugar last 10 min of boil.
add 1 gal unpasteurized apple cider to primary 3 days after fermentation has begun.
If you can't find unpasteurized you can use pasteurized but with no preservatives. |
|
Fuller's ESB Clone
|
Strong Bitter
|
19 Litres |
1.055 |
1.016 |
5.18 |
33.4 |
10.98 °L
|
12.9K |
1 |
|
Author:
|
|
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2018 2:49 AM |
Notes: Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410
4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter*)
-OR-
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter*)
Some hop substitutions will still give you an enjoyable ESB, just try and stick with English (UK) hops if possible. You can (for example) make a very nice variant with only UK East Kent Goldings (EKG) hops as they're much easier to find.
Yeast substitutions should be avoided however. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast.
This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, SO4=92
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:SO4 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).
1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days.
This yeast drops brilliantly clear without need of any clarifiers.
|
|
Bakke Brygg American IPA 50 L
|
American IPA
|
50 Litres |
1.065 |
1.013 |
6.85 |
71.88 |
6.89 °L
|
12.9K |
9 |
|
|
Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
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: 6,5 g sukker/L |
Creation
Date: 9/26/2013 4:01 PM |
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 40 l meskevann og 30,6 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 |
|
Honey Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.053 |
1.012 |
5.35 |
17.22 |
7.14 °L
|
12.8K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
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: 9/20/2015 6:13 PM |
Notes: |
|
Wake N Bake - Double Espresso Imperial Oatmeal Stout
|
American Stout
|
5.3 Gallons |
1.076 |
1.021 |
7.61 |
67.28 |
39.37 °L
|
12.8K |
9 |
|
|
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: Add in last 5 of boil |
Priming Amount: 32 oz |
Creation
Date: 9/17/2012 6:34 PM |
Notes: Boiled 7 gal down to 5. 90 min mash gave me 72% efficiency. Recipe was supposed to have lb of chocolate malt, but couldnt find the lb I have somewhere! Compensated with more black.
Taste Notes: delicious! Roasty, and crisper than intended without the chocolate, but good. Coffee comes through with the black malt.
Breakfast in a bottle ;-)
http://jimsbrews.blogspot.com/
Cheers,
Jim
|
|
Blonde Stout
|
Sweet Stout
|
5 Gallons |
1.08 |
1.019 |
8.01 |
31.1 |
7.24 °L
|
12.8K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2016 8:00 PM |
Notes: Additional: 1 vanilla bean, 4 oz. cacao nibs, 5 oz. medium roast coffee, soaked in vodka for 2 weeks
|
|
Pabst Blue Ribbon Clone
|
Light American Lager
|
5.5 Gallons |
1.038 |
1.009 |
3.78 |
8.23 |
2.37 °L
|
12.7K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 5.3 oz |
Creation
Date: 1/28/2020 11:22 AM |
Notes: Process for fermenting a low alcohol lager:
Ferment 2 weeks at 52°F
Let rise to 65°F For 1 week
Crash cool at 38°F for several days
Rack to secondary
Let rise to 65°F for 1 week
Crash cool at 38°F for 3 weeks
The rule for a lager, is it needs to be aged for several months, including fermentation, but then you need to drink quick! Several weeks in the bottle it's perfect, then it starts to fall off.
If you are using the Cream Ale Yeast Blend, you can ferment in the low to mid 60s (I prefer around 58-62°F) until fermentation starts to slow, then raise to the high 60S (68°F) for about a week. Leave it in the primary a total of about 4 weeks, to ensure all the sulfur has driven off (for single stage, or rack to secondary after 3 weeks for lagering.) Crash cool and keg or go straight to bottles. |
|
Bell's Two Hearted Ale Clone
|
American IPA
|
6 Gallons |
1.07 |
1.016 |
6.99 |
68.13 |
6.96 °L
|
12.7K |
12 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/4/2013 4:36 PM |
Notes: - Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle
|
|
Cascade 2-Row Smash
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.012 |
5.11 |
45.01 |
3.37 °L
|
12.7K |
16 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 4/12/2015 10:09 PM |
Notes: |
|
|
|