|
Dirty Brown Arse
|
American Brown Ale
|
8 Gallons |
1.062 |
1.02 |
5.55 |
21.82 |
20.41 °L
|
4K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2014 12:42 PM |
| Notes: Updated recipe 4/27/16 -- Replaced Crystal 40L (.6lb) & De-Bittered Black (.4lb) with Golden Naked Oats (1.0lb). This should help provide more mouth feel and texture. |
|
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
5.5 Gallons |
1.053 |
1.013 |
5.31 |
10.96 |
3.84 °L
|
4K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: 2.64 |
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: 3/26/2015 10:29 PM |
| Notes: |
|
|
Zombie Killer Mead
|
Cyser (Apple Melomel)
|
10 Gallons |
1.063 |
1.016 |
6.2 |
0 |
8.76 °L
|
4K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: N/A |
Boil Gravity: 1.063 |
Efficiency: 90 |
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: 6/15/2016 3:06 AM |
Notes:
Split into 2 x 5 gallon batches
1) 2 pks Lalvin Narbonne Yeast (71B-1122) - rehydrate each seperately with goferm
2) De-core and puree apples (add half to each fermenter)
- 2 lbs Red Delicious, 2 lbs Fuji, 2 lbs Golden Delicious, 2 lbs Gala, 2 lbs Granny Smith
3) Top off to 4 gallon mark with spring water
4) Heat honey to aid in mixing, add 6lbs to each fermentor), mix with degasser
5) Add 1pk of rehydrated yeast to each fermentor once temperature is correct, mix again with the degasser
6) Ferment with no air lock for 5-7 days
7) after 5-7 days add 1 gallon apple juice (no preservatives - pasteurized is ok) to each fermentor, stir gently, reseal and add airlock
8) Once fermentation stops transfer to secondary and age for 1 month to clarify
9) Add 2 oz american medium toast oak cubes (taste once per week until desired oak flavor)
10) Cold crash or continue to age until desired clarity is reached
11) Back sweeten and mix gently with tart cherry juice in bottling bucket (1 cup at a time until desired cherry flavor is reached)
Note: tart cherry juice can be added to secondary fermenter if an additional agent is added to kill fermentation completely. Idea is to not ferment the tart cherry juice and use it to back sweetening.
Currently brewing: see brew session results
|
|
|
Base Wheat Beer
|
American Wheat Beer
|
1 Gallons |
1.054 |
1.009 |
5.89 |
22.2 |
4.25 °L
|
4K |
4 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 10:01 PM |
| Notes: |
|
|
Bakke Brygg American IPA 25 L
|
American IPA
|
25 Litres |
1.065 |
1.013 |
6.85 |
71.88 |
6.89 °L
|
4K |
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 |
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|
Back Yard Holiday Beer
|
Winter Seasonal Beer
|
5.5 Gallons |
1.078 |
1.018 |
7.79 |
31.66 |
20.99 °L
|
4K |
1 |
|
|
Author:
|
|
ericnut
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 4:56 PM |
| Notes: 2015 November Best of Boston Home brew competition. spiced beer category. 2nd PLace |
|
|
Stone Ruination 10th Anniversary Clone
|
Imperial IPA
|
6 Gallons |
1.098 |
1.025 |
9.65 |
235.06 |
6.49 °L
|
4K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/22/2014 9:55 PM |
Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-8 Primary
- Days 8-12 Secondary
- Days 12-17 add dry hop 1 to secondary
- Days 17-21 add dry hop 2 - remove dry hop 1
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
|
|
Chinook SMaSH
|
American IPA
|
3 Gallons |
1.071 |
1.017 |
7.1 |
67.89 |
7.24 °L
|
4K |
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: |
|
|
Boddingtons Clone (Orfy's Recipe)
|
Best Bitter
|
5.5 Gallons |
1.044 |
1.009 |
4.55 |
28.64 |
7.4 °L
|
4K |
5 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2019 3:47 PM |
Notes: https://www.reddit.com/r/Homebrewing/comments/c5ehjd/boddingtons_clone/
https://www.homebrewtalk.com/forum/threads/will-the-real-london-water-profile-please-stand-up.161770/
https://barclayperkins.blogspot.com/2019/09/lets-brew-1939-boddington-cc.html
https://barclayperkins.blogspot.com/2018/03/lets-brew-1974-boddington-ip.html?m=1
https://www.homebrewing.org/assets/images/Recipe_Instructions_2019/ag99-8484.pdf
https://imgur.com/a/LhurkmR#oOpg7CZ
https://boakandbailey.com/2016/08/tonys-pre-1970-boddingtons-clone-recipe/
https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=62589&sid=d626cb12eec68c5436851f8c27cf4109&start=135
Really struggling with the water profile. Went with balanced in the end.
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|
Celebrator Clone
|
Doppelbock
|
5 Gallons |
1.083 |
1.03 |
7.06 |
21.13 |
23.57 °L
|
4K |
0 |
|
|
Author:
|
|
halfville home brew
|
|
| Boil
Size: 7.13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2018 5:52 PM |
Notes: decoction mash 15 min @131
158 for 45 min |
|
|
Wheat IPA
|
Specialty IPA: Belgian IPA
|
25 Litres |
1.068 |
1.011 |
7.48 |
71.13 |
6.95 °L
|
4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 2.4 |
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: 5/10/2016 12:14 AM |
| Notes: |
|
|
Rogue Hazelnut Brown
|
American Brown Ale
|
4 Gallons |
1.061 |
1.015 |
6.15 |
38.01 |
24.71 °L
|
4K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: corn syrup |
Priming Amount: 3.5 oz |
Creation
Date: 10/31/2017 12:30 AM |
Notes: Ferment for 3 weeks before bottling
Let bottles set for 1 week for carbonation
|
|
|
Bakke Brygg Schwartzbier 20 L
|
Schwarzbier
|
20 Litres |
1.051 |
1.008 |
5.61 |
29.45 |
30.66 °L
|
4K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2014 10:38 AM |
| Notes: |
|
|
Pina Colada Milshake Sour
|
Berliner Weisse
|
15 Litres |
1.053 |
1.015 |
4.97 |
5.91 |
5.01 °L
|
4K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/16/2019 11:00 AM |
Notes: Mash for one hour. Add lactic acid to the wort to bring down the pH down a tiny bit. Bring the temp. down to around 40c ish. Add lactobacillus in form of Yoghurt etc. and let it stay for 24h to bring down the pH further. Check pH to desired acid and sour level.
After that do the normal brew as you use to - boil, add hops, cool down and ferment.
Add 750g pineapple in chunks after 4-5 days, and let them bring out flavour to the beer. Add 1 or 2 vanilla pods to the beer after a week. Let the vanilla pods rest in some vodka for a few days before putting them into the beer.
Cheers! |
|
|
Bohemian Pils
|
German Pils
|
6 Gallons |
1.05 |
1.011 |
5.08 |
32.94 |
3.22 °L
|
4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2016 1:19 PM |
Notes: Water treatment: 1.5 mL acid, 3g gypsum, 2g CaCl2
Total Water Needed 7.63 Gallons
Strike Water Temp 156 Fahrenheit
Total Mash Volume 8.43 Gallons
PreBoil Wort 7.13 Gallons
PostBoil Wort 6.00 Gallons
Into Fermenter 6.00 Gallons |
|
|
Imperial Wheat Stout
|
Imperial Stout
|
19 Litres |
1.086 |
1.017 |
9.07 |
63.85 |
46.66 °L
|
4K |
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 |
|
|
India Red Ale
|
English IPA
|
2 Gallons |
1.062 |
1.017 |
5.84 |
77.52 |
15.2 °L
|
4K |
0 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2014 3:00 PM |
Notes: Brewed 11-01-14
OG= 1.053
Dry hopped 1.5oz Amarillo on 11-15-14
FG= 1.015
Bottled 11-22-11l
ABV= 4.99% |
|
|
Bye Bye Brady NEIPA
|
Specialty IPA: New England IPA
|
5 Gallons |
1.053 |
1.013 |
5.3 |
33 |
5.26 °L
|
4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2019 5:06 PM |
| Notes: |
|
|
Irish Red Ale Iffy
|
Irish Red Ale
|
20 Litres |
1.05 |
1.014 |
4.75 |
28.54 |
14.69 °L
|
4K |
4 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Cane sugar |
Priming Amount: 89 |
Creation
Date: 7/31/2013 11:24 AM |
| Notes: |
|
|
Mile Hi Brew
|
Light American Lager
|
6 Gallons |
1.036 |
1.01 |
3.5 |
8.45 |
4.42 °L
|
4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.5Oz in 40 C Water |
Creation
Date: 12/20/2013 3:14 AM |
Notes: Target bitterness 35 IBU. Boiling all fermentables 90 mins to get better caramelization and color - may have to add back water - monitor.
Use 2 quart starter, bring wort down to fermentation temperature before pitching.
Primary fermentation @ 50°, monitor.
Diacetyl rest @ 65°, 2 days.
Secondary fermentation @ 33°, 28 days.
Priming to 2.7 Volumes CO2 |
|
|
|
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