Augustiner Helles Clone V1.2
|
Munich Helles
|
3.8 Litres |
1.054 |
1.015 |
5.03 |
17.74 |
4.69 °L
|
12.7K |
9 |
|
|
Boil
Size: 4.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 7:57 AM |
Notes: |
|
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
|
|
Modelo Especial
|
International Pale Lager
|
5 Gallons |
1.055 |
1.009 |
6.06 |
16.41 |
3.42 °L
|
12.7K |
9 |
|
Author:
|
|
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2017 2:05 AM |
Notes: |
|
Chocolate Coconut Stout
|
Sweet Stout
|
6 Gallons |
1.085 |
1.025 |
7.84 |
37.56 |
50 °L
|
12.7K |
4 |
|
Author:
|
|
Tradition Brewing
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 1/18/2017 4:50 AM |
Notes: Cold steeped black barley and dark chocolate over night in 4 quarts of water and added to boil at 10 minutes.
Vanilla beans were split and scraped. |
|
La Trappe Quadrupel Clone
|
Belgian Dark Strong Ale
|
46 Litres |
1.099 |
1.022 |
10.11 |
23.4 |
22.03 °L
|
12.7K |
2 |
|
|
Boil
Size: 59.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2016 12:21 PM |
Notes: http://www.unrestrictedbrewing.com/wp-content/uploads/2016/10/la-trappe-quadrupel-all-grain-recipe.pdf
|
|
Cream Of Three Crops
|
Cream Ale
|
5.5 Gallons |
1.044 |
1.012 |
4.15 |
13.37 |
2.56 °L
|
12.7K |
3 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 4.8 oz / 136 grams |
Creation
Date: 5/28/2012 4:18 PM |
Notes: THIS IS AN EXPERIMENT & HAVE NOT BREWED YET. COMMENTS WELCOME
MASH
1.5 quarts per pound of grain (8.50 lbs grain x 1.5 = 3 gallons+3 cups of mash water)
normal calculation is to take desired mash temp, add the grain weight, add 5 degrees.
152 +8.50 +5 =165.5 degree strike temp
BOIL
Consider adding ABV booster
Crystal Hop substitutions: Hallertauer or Liberty
DUNK SPARGE
Heat 1.5 gallons of water to 170 F. Remove bag, squeeze, place in bucket, dump 170F water on it, let sit 10-20 minutes and pour that back into your boil kettle. If you have some left over you can add that to the boil to reduce boil off volume.
PRIMARY
14 Days at 68 Degrees
SECONDARY
Secondary w/ Gelatin Finings
• boil 2/3 cup water to sterilize
• wait until temp reaches 150°
• stir in 1 tsp gelatin until dissolved
• let sit for 10-15 mins to "bloom"
• do not let it cool below 120°
• dump in secondary
• rack beer into secondary on top of gelatin
• let sit 24 hours at 68°
• drop temp to as close to 40° as possible for 2-3 days
• transfer to bucket and bottle
BOTTLE & CARBONATE
2 weeks
TOTAL TIME
5 weeks |
|
Hell Or High Watermelon Clone
|
American Wheat Beer
|
5.5 Gallons |
1.052 |
1.012 |
5.19 |
15.33 |
4.3 °L
|
12.6K |
7 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2018 8:29 PM |
Notes: Once primary fermentation completes, give 1-2 day diacetyl rest. During this time, chop up a whole seedless watermelon into cubes and freeze for 1-2 days. This will pasteurize the watermelon. Defrost and beat watermelon to a chunky pulp. Pour into primary or place in bottom of secondary and rack beer on top, then cold crash for 1-2 days. My spigot clogged on me with watermelon chunks so I had to use a racking cane to the keg. Package, carbonate, and serve! |
|
Citra & Raspberry IPA Smoothie
|
Fruit Beer
|
23 Litres |
1.062 |
1.017 |
6.16 |
58.65 |
8.36 °L
|
12.6K |
12 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
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: 4/5/2017 7:46 PM |
Notes: 2.1kg frozen Raspberries in grain bag into FV after 4 days.
Citra Dry Hop 3 days before packaging / bottling,
14 Days total in FV.
Taken from https://www.youtube.com/watch?v=SPhfto7hGao
All Credit to Adam.
|
|
Blonde Stout
|
Experimental Beer
|
5.5 Gallons |
1.083 |
1.023 |
7.86 |
36.39 |
6.53 °L
|
12.6K |
4 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 2/28/2014 7:56 PM |
Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.
After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.
I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.
Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")
Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.
Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout. |
|
La Chouffe Clone
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.071 |
1.008 |
8.31 |
28.75 |
4.57 °L
|
12.5K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 78 ° F |
Priming Method: Corn Sugar |
Priming Amount: 136 grams |
Creation
Date: 6/29/2017 1:14 AM |
Notes: Total Grain Lbs: 14.36
Total Water Qts: 14.51 - Before Additional Infusions
Total Water Gal: 3.63 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse Name Time Time Temp Temp Type Temp Amount Ratio
-------------------------------------------------------------------
Protein 1 30 123 123 Infuse 133 14.51 1.01
Sacch. 1 60 149 149 Infuse 210 7.41 1.53
Mashouty 1 5 169 169 Infuse 210 12.09 2.37
Total Water Qts: 34.01 - After Additional Infusions
Total Water Gal: 8.50 - After Additional Infusions
Total Mash Volume Gal: 9.65 - After Additional Infusions |
|
Pineapple Hefeweizen
|
Weizen/Weissbier
|
5.5 Gallons |
1.054 |
1.013 |
5.28 |
15.37 |
6.68 °L
|
12.4K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 8 oz |
Creation
Date: 7/19/2013 8:00 PM |
Notes: Add pureed/crushed pineapple to last 5 minutes of boil. Do NOT strain wort into carboy.
Primary fermentation 10-14 days.
Add pineapple juice to taste when racking to Secondary. Transfer some of the yeastcake from Primary to Secondary. Secondary fermentation 8-10 days.
OG 1.054
FG 1.010
ABV 5.78%
OG 1.052
FG
ABV
|
|
Timothy Taylor Landlord Clone
|
Standard/Ordinary Bitter
|
23 Litres |
1.051 |
1.015 |
4.74 |
44.3 |
7.02 °L
|
12.4K |
12 |
|
|
Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: 3.25 |
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: 9/17/2015 2:45 PM |
Notes: |
|
Dogfish Head 90 Minute Clone
|
American IPA
|
6 Gallons |
1.079 |
1.018 |
7.98 |
0 |
7.34 °L
|
12.4K |
8 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 6/4/2014 6:55 PM |
Notes: Dry hop:
2oz Amarillo
2oz Simcoe
I like to split the additions in half over the 2 weeks
*Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it.
**Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent.
That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on.
I just had a slightly tweaked version take 1st place for IIPAs in a competition. |
|
Hobgoblin Clone
|
Strong Bitter
|
5 Gallons |
1.056 |
1.014 |
5.58 |
35.65 |
17.65 °L
|
12.4K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 4/10/2016 9:00 PM |
Notes: 3.4 - 1.3 = 2.1. Batch sparge with 4 gallons
0.8L + 1.6 oz = 1.020 SG starter. 132 billion cells
|
|
Peach Wheat Beer
|
American Wheat Beer
|
5.5 Gallons |
1.068 |
1.016 |
6.79 |
33.3 |
10.03 °L
|
12.4K |
10 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2017 9:43 PM |
Notes: For peaches, boil to peel easier and cut into small pieces. Freeze for at least 24 hours. Defrost and puree with a cup of water and add to secondary for a week. |
|
Pineapple IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.017 |
5.88 |
65.77 |
7.04 °L
|
12.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 11/24/2012 7:29 PM |
Notes: |
|
American Pale Ale
|
American Pale Ale
|
5 Gallons |
1.055 |
1.015 |
5.18 |
37.79 |
7.91 °L
|
12.3K |
14 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/22/2012 6:48 AM |
Notes: |
|
Brut IPA
|
American IPA
|
3.5 Gallons |
1.062 |
1.01 |
6.74 |
44.78 |
6.21 °L
|
12.3K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 20 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 3/27/2018 7:04 PM |
Notes: |
|
Base Stout
|
Sweet Stout
|
30 Litres |
1.06 |
1.017 |
5.74 |
12.07 |
46.03 °L
|
12.3K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2018 9:03 PM |
Notes: |
|
Passion Fruit & Mango Sour Ale
|
Mixed-Fermentation Sour Beer
|
6 Gallons |
1.045 |
1.009 |
4.61 |
0 |
4.22 °L
|
12.3K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 5 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 11/21/2016 7:11 PM |
Notes: Sparge. Boil 5 min with 10 g sea salt. Chill to 104 F. Pitch 10 pills Swanson Lactobacillus Plantarum into kettle. Purge headspace with CO2 and clingwrap. Leave at room temp 86. Day 1, pH 3.50, put kettle into fermentation chamber at 68 F. Day 2, pH 3.11, transfer into carboy and aerate, pitch yeast and yeast nutrients. Day 5, 1 kg passion fruit puree, 2 kg mango puree. Day 8, dry hop, 0.75 oz Mosaic, 0.75 oz Citra. Day 12, kegged, pH 3.00, 4.7% ABV. |
|
|
|