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: |
|
Imperial Stout
|
Imperial Stout
|
3 Gallons |
1.091 |
1.015 |
9.96 |
64.6 |
50 °L
|
12.3K |
8 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 5.99 psi |
Creation
Date: 12/23/2014 5:58 PM |
Notes: |
|
Pirate Life Pale Ale
|
American Pale Ale
|
21 Litres |
1.058 |
1.01 |
6.29 |
57.25 |
5.65 °L
|
12.3K |
12 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2017 2:36 AM |
Notes: |
|
Coffee Porter
|
Robust Porter
|
5.5 Gallons |
1.065 |
1.017 |
6.24 |
92.77 |
50 °L
|
12.3K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
Mash Thickness: 18 |
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: 3/5/2017 1:28 AM |
Notes: 3 oz mild coffee at flame out
1.5 oz cocoa nibs (brazil)
2.5 100% cocoa |
|
Deschutes Mirror Pond Pale Ale Clone
|
American Pale Ale
|
5.25 Gallons |
1.057 |
1.018 |
5.08 |
57.71 |
6.58 °L
|
12.3K |
3 |
|
Author:
|
|
Fishingeek
|
|
Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: DME |
Priming Amount: Calculate |
Creation
Date: 6/29/2015 8:30 PM |
Notes: http://www.deschutesbrewery.com/recipe/mirror-pond-pale-ale-clone
Should lean toward dry, quaffable. Simple grist bill. Don't over complicate the grist bill.
Pitch yeast at 64F and ferment at 66F.
Secondary when yeast have completed 85% attenuation. Add dry hops, continue secondary until attenuated, about 4-5 days in secondary total.
Keg condition 1 week.
If bottling, condition 2-3 weeks. |
|
Cold Smoke Clone
|
Strong Scotch Ale
|
5 Gallons |
1.066 |
1.019 |
6.18 |
11.48 |
19.42 °L
|
12.2K |
5 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/28/2012 2:50 PM |
Notes: add the brown sugar in the last 30 mins |
|
Maple Bourbon Porter
|
Robust Porter
|
5.5 Gallons |
1.062 |
1.012 |
6.5 |
35.82 |
27.53 °L
|
12.2K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg Carbonation |
Priming Amount: 2.4 vols |
Creation
Date: 6/16/2012 12:46 PM |
Notes: Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation.
Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top.
10-14 days secondary, then cold crash. Gelatin during cold crash. |
|
Coopers Sparkling Ale Clone
|
Australian Sparkling Ale
|
40 Litres |
1.045 |
1.005 |
5.29 |
32.92 |
5.73 °L
|
12.2K |
7 |
|
|
Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2016 11:12 AM |
Notes: Yeast
------------------------------------------
1. sediment from 2 longnecks, add together + 2inches of wort to bottle
24hrs @ 25c to reactivate yeast.
2. use to make 1L starter
24-36hrs @ 25c
Ferment
------------------------------------------
20c 3 days
23c 1 day (ensure full attenuation)
+2 days for acetaldehyde reabsorption
Never rack into secondary
bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.
Priming sugar (+0.5% abv)
--------------------------
8g/bottle
10.5g/L
200g/19L keg
Coopers primes kegs with sugar.
Condition bottles or kegs at 20 °C
should be well carbonated within a week.
due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
However the beer will benefit from a few weeks maturation.
Alternative Mash
---------------------------
1.single infusion mash at 64–66c
2.step mash with a rest in the 60–63 °C range
|
|
Centennial IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.018 |
6.19 |
65.24 |
10.22 °L
|
12.2K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2014 2:46 PM |
Notes: Founder's Centennial IPA based on numbers given by brewery.
10% carapils
5% munich
5% C-50 or C-60
2.5% caramunich
Brewed on 7/18. Hit OG of 1.062.
Pitched slurry of US-05 on 7/19.
Checked gravity on 7/26. 1.010.
Checked gravity on 7/29 and 7/30. still 1.010.
Dryhopped on 7/30. |
|
Diamond Chocolate Coffee Porter
|
Robust Porter
|
5 Gallons |
1.075 |
1.019 |
7.43 |
80.54 |
36.04 °L
|
12.1K |
18 |
|
Author:
|
|
Hopster 123
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.1 |
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: 2/13/2015 10:20 PM |
Notes: On the brew date, I sanitized an 8 oz mason jar and filled with freshly brewed (strong) coffee and refrigerated it. Added coffee to keg prior to adding beer.
I used the recipe from the Heretic Shallow Grave Porter, via Morebeer. I then made the coffee addition mentioned above to increase the coffee flavor. I have brewed this once before and it came out awesome. Heretic did a great job with the recipe. The coffee addition made it even better. This is a regular recipe for me! Strongly recommended. |
|
Pale Ale 23L
|
American Pale Ale
|
23 Litres |
1.045 |
1.009 |
4.77 |
34.04 |
5.44 °L
|
12.1K |
10 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/5/2019 4:23 AM |
Notes: |
|
Fresh Squeezed Clone
|
American IPA
|
5.5 Gallons |
1.066 |
1.018 |
6.24 |
58.86 |
11.58 °L
|
12.1K |
12 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 77 |
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: 2/2/2014 8:17 PM |
Notes: 10 minute hop stand at end of boil |
|
Mac's - Founders Centennial IPA Clone
|
American IPA
|
5.5 Gallons |
1.068 |
1.012 |
7.3 |
64.25 |
13.24 °L
|
12.1K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2016 4:28 PM |
Notes: This recipe is designed with the following targets in mind, given directly from the head brewer at Founders:
10% Carapils, 5% Munich, 5% crystal 60, 2.5% caramunich
16.5 Plato (1.068 SG)
65 IBU
Massive flavor strike and dry hopping (obviously Centennial)
In the end I think it comes pretty close and turns out to be a delicious brew! I'm using Magnum for the bittering given it's high alpha, it's usually my go-to bittering hop. But this could be done with exclusively Centennial (like Two Hearted) if that is preferred.
July 2022 note: ramped it up to 5 gallons |
|
British Golden Ale
|
British Golden Ale
|
5.5 Gallons |
1.05 |
1.012 |
4.98 |
21.65 |
4.28 °L
|
12.1K |
7 |
|
|
Boil
Size: 7.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 4:06 AM |
Notes: |
|
Young's Double Chocolate Stout Clone
|
Sweet Stout
|
5 Gallons |
1.054 |
1.019 |
4.55 |
29.89 |
30.4 °L
|
12.1K |
4 |
|
Author:
|
|
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 65 |
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: 1/4/2017 7:35 AM |
Notes: |
|
Ginger Whirlwind - Golden Ginger Ale
|
American Pale Ale
|
5.5 Gallons |
1.059 |
1.015 |
5.75 |
35.38 |
4.98 °L
|
12.1K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Demerara Sugar |
Priming Amount: 3.85 oz |
Creation
Date: 5/24/2013 6:14 PM |
Notes: Add 1oz thinly sliced Ginger into primary at pitching.
Primary fermentation - 14 days
Add 1oz thinly sliced Ginger when racking into secondary.
Secondary fermentation - 14 days
Bottle carbonate for 2weeks.
OG 1.060
FG 1.010
ABV 6.56% |
|
LAWSON'S SIP OF SUNSHINE CLONE
|
American IPA
|
5.5 Gallons |
1.078 |
1.016 |
8.07 |
69.28 |
6.38 °L
|
12K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
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: 6/29/2017 1:13 PM |
Notes: Brewing Notes
Mash grains at 152 for 60min, sparge at 168. Add dextrose at end boil. Chill wort to 65 and fement for 4 days, then allow temp. to rise to 68 degrees and ferment to completion. Dry hop for 3-5 days then rack and package.
I'm guessing you start wiyh RO water and add the 1 gram of Calcuim Chloride and 1 gram Calcim Sulfate per gallon.
Yeast note: Chinco ale yeast( American or California ale yeast) 2L starter
My notes, I'd probably use London Ale III 1318 or a NorthEastern type of yeast.
HOP NOTES
He's saying use 6 oz of Citra at end boil and do a 20 min hop whirlpool, that would make this a lot higher than the IBU's showing |
|
They Stole Our Fleg - Irish Red
|
Irish Red Ale
|
21 Litres |
1.046 |
1.008 |
4.98 |
26.17 |
9.67 °L
|
12K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 6.097 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2013 9:28 PM |
Notes: Brewed using the 20L Braumeister. |
|
Christmas Spiced Mead
|
Metheglin
|
1 Gallons |
1.154 |
1.035 |
15.68 |
0 |
15.05 °L
|
12K |
3 |
|
|
Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.154 |
Efficiency: 90 |
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: 4/20/2016 3:14 AM |
Notes: Ingredients: (for 1 gallon)
1 tsp ancient forest tea
1 tsp Yerba mate
1/4 stick cinnamon
1/8 tsp mace
2 oz whole ginger pieces
2 allspice berries
1 tsp whole cloves
1 tsp whole nutmegs
1/8 tsp star ground anise
1/8 tsp star anise seeds
3 lb orange blossom honey
12 oz apple cider
2 clementines (no pits)
3 oz molasses
3 oz maple syrup
Main Instructions
1. Start by making 2 cups of tea using all the spices down to the anise seed
2. Let it brew on the spice for about an hour, then strain through a French press and add to carboy.
3. Add 3 lbs orange blossom honey to a one gallon carboy.
4. Add 12 oz apple cider, 3 oz molasses, and 3 oz maple syrup
5. Add the juice of 2 cuties and peels without the pith.
6. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. (add these again at 2/3 (approx 1.08) & 1/3 (approx 1.04) sugar break.)
7. Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice.
8. Add spring water to a 1/2 cup shy of one gallon.
9. Add a slurry of Wyeast 1388 or WPL500 (if 1388 is not available)
Post Fermentation
1. Add one vanilla bean and age for 2-4 weeks or until desired vanilla flavor is reached.
2. Add 1tsp of rehydrated bentonite to clarify then cold crash for a week
3. Bottle with carbonation drops (1 per 250 ml).
4. Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December! |
|
Oktoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.062 |
1.015 |
6.06 |
42.99 |
9.25 °L
|
12K |
2 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: Keg |
Priming Amount: 10psi |
Creation
Date: 3/4/2012 1:09 AM |
Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.
The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me.
May try 2633 yeast next time. |
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