|
Imperial Wheat Stout
|
Imperial Stout
|
19 Litres |
1.086 |
1.017 |
9.07 |
63.85 |
46.66 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.068 |
Efficiency: 67 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2017 5:47 PM |
| Notes: dark crystal is 240ebc |
|
|
Schnickelfritz
|
Düsseldorf Altbier
|
5.5 Gallons |
1.05 |
1.013 |
4.96 |
36.44 |
15.26 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2013 7:06 PM |
| Notes: |
|
|
Cascade, Centennial, Chinook, Warrior IPA
|
American IPA
|
21 Litres |
1.058 |
1.012 |
5.97 |
67.26 |
8.49 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 80 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17 ° C |
Priming Method: gyle |
Priming Amount: 1 litre |
Creation
Date: 3/15/2016 3:11 PM |
Notes: Boil for 20 mins before first hop addition to get a good hot break.
Save about a liter of the original green beer when transferring to fermenter for use as gyle at the priming stage. Freeze until bottling day.
Transfer to secondary seven days after fermentation cools off and dry hop after 5 days....let hops sit for 5 days then cold crash for a day then bottle. |
|
|
Chinook SMaSH
|
American IPA
|
3 Gallons |
1.071 |
1.017 |
7.1 |
67.89 |
7.24 °L
|
3.9K |
8 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/3/2015 2:09 PM |
| Notes: |
|
|
Jeff's Fruitcake Christmas Lambic
|
Fruit Lambic
|
5 Gallons |
1.097 |
1.024 |
9.56 |
13.07 |
18.27 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 3/23/2014 8:46 PM |
Notes: Steep chopped fruits in Vodka for >= 15 minutes. Strain and retain vodka.
Steep spices and orange peel in retained vodka for approx 10 minutes. Strain spices/peel and add to primary fermenter. Discard used/spent vodka, or use however you wish (no longer needed for this recipe).
Steep Oak Chips in Port Wine. Add only oak chips to Primary Fermenter. Discard spent wine and add 2 to 4 oz of fresh port wine to fermenter.
Wyeast American Ale Yeast can tolerate ABV up to 11%.
Will Consider lactic acid titration with 240 ml of fermented beer, then extrapolate to 5 gallons. Reason: Time--I don't have 6 or even 2 months to develop a sour with little residual sugars.
Primary Fermentation: 3-4 weeks. |
|
|
Paw Paw Ale 2024
|
Fruit Beer
|
5 Gallons |
1.087 |
1.015 |
9.47 |
39.04 |
10 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/19/2019 2:22 PM |
| Notes: 2.5 lbs. Paw Paw pulp added to fermentation and not used in the boil. Pulp was fresh and 1/2 lb of corn sugar was added to 1/2 gallon of boiling water and then poured over the Paw Paw pulp. |
|
|
(German Pale Ale)
|
California Common Beer
|
5.25 Gallons |
1.05 |
1.012 |
5.06 |
33.19 |
8.41 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 71 |
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: 5/16/2014 11:29 AM |
| Notes: |
|
|
Bakke Brygg American IPA 25 L
|
American IPA
|
25 Litres |
1.065 |
1.013 |
6.85 |
71.88 |
6.89 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 29 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: 3/18/2015 2:45 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 20 l meskevann og 15,3 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 |
|
|
Thelonious Monk Tropical Stout
|
Tropical Stout
|
190 Litres |
1.059 |
1.012 |
6.17 |
34.09 |
36.22 °L
|
3.9K |
3 |
|
|
Author:
|
|
aleman74
|
|
| Boil
Size: 210 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2014 8:23 PM |
| Notes: |
|
|
Chocolate Cherry Stout
|
American Stout
|
21 Litres |
1.072 |
1.018 |
7.05 |
36.46 |
40.93 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 13.65 Litres |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2016 9:44 PM |
| Notes: |
|
|
Bricka Braggot
|
Braggot
|
4 Gallons |
1.096 |
1.028 |
8.93 |
52.35 |
7.84 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 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: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Honey |
Priming Amount: .5 cup |
Creation
Date: 2/1/2013 3:21 AM |
Notes: Mash grains, boil with hops.
Chill wort. Add to fermentor with honey. Agitate well. Use yeast nutrients and energizer.
Ferment for 2 to 3 weeks. Rack to a secondary vessel and condition at basement temperatures for 3 months. Prime and bottle or keg and force carbonate before serving. |
|
|
Blitzkrieg Barleywine
|
English Barleywine
|
5 Gallons |
1.129 |
1.019 |
14.44 |
40.85 |
18.56 °L
|
3.9K |
5 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.166 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2014 2:45 AM |
Notes: An English style barleywine with a German influence.
- Make a 2 liter 2-step starter culture of the yeast at least 48 hours prior to starting. Cold crash the first starter and decant after 24 hours. Then make the second step, cold crash and decant. Bring the yeast slurry up to room temperature before pitching.
- Ferment until final gravity is achieved
- Transfer to your secondary fermentation vessel
- Condition in the secondary for 1-2 months
- Bottle and allow to condition for 6-12 months |
|
|
Mango Gose
|
Gose
|
6 Gallons |
1.051 |
1.009 |
5.5 |
11.31 |
3.91 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 58 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 2:04 PM |
| Notes: |
|
|
Kölsch - Seidel 50 Liter (med Stor Humletils. Sent)
|
Kölsch
|
50 Litres |
1.049 |
1.015 |
4.51 |
30.05 |
4.12 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 57.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 5.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 15 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 11/12/2013 7:04 PM |
Notes: Dersom gjær= 2 mnd gammel, må ha 3 rør og 4.5 liters starter.
Gjæring på 15 grader til den er ferdig,
min. 2 ukers lagring før flasking/kegging.
|
|
|
Saison De Hibiscus
|
Saison
|
19 Litres |
1.069 |
1.008 |
8.03 |
19.68 |
5.77 °L
|
3.9K |
4 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 26 ° C |
Priming Method: co2 |
Priming Amount: 2.95 bar |
Creation
Date: 3/30/2020 1:40 PM |
| Notes: |
|
|
Wee Heavy
|
Scottish Heavy
|
5 Gallons |
1.093 |
1.027 |
8.67 |
18.23 |
16.81 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
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: 2/28/2016 10:20 PM |
Notes: 2 step starter 1L, 4.8oz DME per Step
Add corn sugar and 7lb LME at 90 min
at 60 min add DME
at 30 min add 2lb LME |
|
|
Sour Ale Strawberry
|
Berliner Weisse
|
13 Litres |
1.031 |
1.005 |
3.43 |
6.32 |
2.19 °L
|
3.9K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2018 10:43 AM |
| Notes: |
|
|
CALIFORNIA LOVE 23L
|
American IPA
|
23 Litres |
15.748 |
2.472 |
7.18 |
60.12 |
6.4 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 14.6 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2020 11:52 AM |
Notes: MASH PH 5.2-5.4
WORT PH 5.1-5.3 |
|
|
Maris Otter Mash
|
English IPA
|
11 Gallons |
1.067 |
1.015 |
6.76 |
0 |
10.83 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
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: 2/11/2016 3:26 PM |
| Notes: Initial mash water should be 165 to account for temperature losses and wind up at 150. |
|
|
Sweet Josie Clone
|
Northern English Brown
|
5.5 Gallons |
1.062 |
1.017 |
5.93 |
38.31 |
25.91 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.136 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2013 8:14 PM |
Notes: Notes I saw posted from Ian the Brewmaster at Lone Rider:
"Well, from brewer to brewer and because you asked nicely, I'll at least help you in the right direction. Mostly Maris otter with a touch of a much richer malt for complexity, a couple different crystal malts, chocolate malt, a dash of EKG near the end of the boil, and British yeast. About 35 IBU, SRM in the low 20s, 1.060 OG. Hint: at least 2 malts are from Belgium"
Had a few grains left from previous batches, so above is what I had available without having to go out and purchase.
Brewed on 9/8/2013. Pitched with London Ale III Wyeast yeast that I created a starter from the day before, fermentation had just subsided when pitched. Brewed 5 gal, will brew another 5 gal next weekend. |
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