Stout - Young Clone
|
Oatmeal Stout
|
21 Gallons |
1.061 |
1.021 |
5.29 |
30.42 |
30.87 °L
|
11.4K |
0 |
|
|
Boil
Size: 23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/22/2014 12:17 AM |
Notes: 1 Servomyces tablet
secondary fermentation 69 degrees |
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Tripel Karmeliet Original 17th Century Recipe
|
Belgian Tripel
|
6 Gallons |
1.09 |
1.022 |
9.02 |
35.41 |
4.54 °L
|
11.3K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 81 |
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: 7/24/2019 9:43 PM |
Notes: Taken from the website Lost Beers:
http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/
Oat malt can be substituted for spelt, as written in the original manuscript
I used the step mash method common with traditional Belgian Tripels
Protein Rest 122 25 minutes
Saccharification Rest 147 60 minutes
Saccharification Rest. 162 20 minutes
Mash-Out 170 15 minutes |
|
Maine Lunch Clone
|
American IPA
|
5.5 Gallons |
1.059 |
1.013 |
6.04 |
101.13 |
7.25 °L
|
11.3K |
7 |
|
Author:
|
|
tedferris@hotmail.com
|
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Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 1.2 |
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: 4/18/2015 1:55 AM |
Notes: Rack to keg or secondary and age 5 weeks. Add dry hops last 7 days.
Maine Beer Co. actually gets their FG down to 1.007 |
|
Maple Imperial Breakfast Stout
|
Imperial Stout
|
6 Gallons |
1.105 |
1.023 |
11.99 |
48.47 |
50 °L
|
11.3K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.09 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 2/5/2016 5:21 AM |
Notes: Maple syrup: added during high krausen |
|
Belgian Trippel
|
Belgian Tripel
|
5 Gallons |
1.087 |
1.021 |
8.69 |
36.77 |
5.38 °L
|
11.3K |
15 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2014 10:58 PM |
Notes: |
|
Peach Wheat
|
Fruit Beer
|
6 Gallons |
1.053 |
1.013 |
5.25 |
30.24 |
6.32 °L
|
11.2K |
8 |
|
Author:
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Griffin's Roost
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 7/8 cup |
Creation
Date: 5/1/2012 8:36 PM |
Notes: Add 5lbs of Frozen Peaches in Secondary for 2 weeks.
Add 2oz. of Peach extract flavoring at bottling. |
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Peroni
|
Bohemian Pilsener
|
44 Litres |
1.052 |
1.012 |
5.25 |
14.54 |
3.95 °L
|
11.2K |
1 |
|
|
Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2017 1:30 PM |
Notes: Start gjæringen på 9-10 grader og la heve til 11-12 grader |
|
Dogfish Head 60 Minute IPA
|
American IPA
|
14 Litres |
1.063 |
1.014 |
6.42 |
71.94 |
6.82 °L
|
11.2K |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: table sugar |
Priming Amount: 68g for 11 litres |
Creation
Date: 5/22/2018 11:43 PM |
Notes: FG: 1.008
Just enough residual sweetness, well balance hop aromas, flavor and bitterness.
ABV approximately 7%
Well balanced bitterness and residual sugar, just enough cara, maybe a little less dark next time. |
|
Dos Equis Amber Clone #1
|
Vienna Lager
|
5.5 Gallons |
1.049 |
1.012 |
4.87 |
22.15 |
10.3 °L
|
11.2K |
4 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.125 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 2:18 PM |
Notes: Ferment 7 days in primary, transfer to secondary and start lagering at 45F, slowly decreasing to 37F over 2 week period. Bring beer to 60F for 3 days before bottling, carbonate and bottle, rest at room temp for 2 weeks. |
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Salted Caramel Chocolate Stout
|
Sweet Stout
|
10 Litres |
1.059 |
1.015 |
5.76 |
28.62 |
37.9 °L
|
11.2K |
4 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2017 9:03 PM |
Notes: This is Hapless Ginger Brew´s recipe. I´ve scaled it for a 10 liter batch to test it out.
230 G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil)
All dark grains added at mash out - 77deg - 20mins
Cocoa Nibs soaked in vodka for 5-7 days |
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Pacifico Clone
|
American Light Lager
|
5.5 Gallons |
1.048 |
1.012 |
4.74 |
13.4 |
2.92 °L
|
11.2K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: 1.38 |
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: 2/21/2016 5:40 PM |
Notes: |
|
Session IPA
|
American IPA
|
5.2 Gallons |
1.045 |
1.011 |
4.48 |
53.4 |
8.31 °L
|
11.2K |
3 |
|
Author:
|
|
peterj
|
|
Boil
Size: 3 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: 5/29/2012 12:38 PM |
Notes: Steep in 1 gallon water @ 150F for 45 min
Primary 3 weeks.
Dry hop 7-10 days.
Bottle condition 2-3 weeks.
Pours a golden almost copper with a slight haze. Good head that stays to the end. Smells ridiculously hoppy with grapefruit and almost tropical tones. Taste is hop forward but with enough malt and mouthfeel to balance. Rye gives it a nice crispness. Tastes like a west coast style IPA. |
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Mexican Vienna (Victoria Clone)
|
Vienna Lager
|
45 Gallons |
1.044 |
1.011 |
4.32 |
20.94 |
7.19 °L
|
11.1K |
6 |
|
|
Boil
Size: 47.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
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: 6/11/2012 6:14 AM |
Notes: 2500 billion yeast cells needed.
74.75 lb's of grain.
brewed 08-14-12
pitched at 8pm @ 70*, cooled to 50* in 6 hours.
85-90% fermented in 90 hours, begin of diacetyl rest on 08-18-12 @ 1.015
begin cold crash on 08-24-12
F.G.-1.011
Kegged on 09-11-12 |
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Fuller's London Pride
|
Special/Best/Premium Bitter
|
12 Gallons |
1.043 |
1.01 |
4.39 |
36.59 |
12.56 °L
|
11.1K |
2 |
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2014 4:01 AM |
Notes: |
|
04 BELGIAN DARK ALE
|
Belgian Dark Strong Ale
|
550 Litres |
1.114 |
1.015 |
13.05 |
22 |
28.9 °L
|
11.1K |
1 |
|
|
Boil
Size: 700 Litres |
Boil Time: 180 |
Boil Gravity: 1.098 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2017 9:43 AM |
Notes: |
|
Belgian Quad
|
Belgian Dark Strong Ale
|
10 Gallons |
1.101 |
1.023 |
10.2 |
24.55 |
33.99 °L
|
11.1K |
4 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.084 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: force carbonate in kegs |
Priming Amount: N/A |
Creation
Date: 1/19/2015 1:14 AM |
Notes: made 4 Liters of starter from 2 liquid yeast packages.
Oxygenated before pitching yeast. |
|
Coconut Porter
|
American Porter
|
5.5 Gallons |
1.065 |
1.015 |
6.54 |
42.05 |
35.78 °L
|
11.1K |
5 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 1.4 |
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: 7/16/2016 2:47 AM |
Notes: After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes to ensure even toasting. Rack the beer into an airtight vessel (secondary or Cornelius keg) and add the coconut loose when cool. Give the vessel a good shake every day. Bottle after 12 to 14 days. |
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Fuller's London Porter Clone BYO
|
Brown Porter
|
5.5 Gallons |
1.055 |
1.017 |
5.01 |
30.94 |
33.18 °L
|
11.1K |
3 |
|
|
Boil
Size: 7.375 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 11/28/2015 1:44 AM |
Notes: *** Uses WYEAST 1968 and White Labs WLP002 ***
Fuller's London Porter clone from BYO. Adjusted Fuggles 60 min to 1.5 oz from 1.3 oz to hit target IBU numbers. First run. Will adjust as necessary |
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Irish Sunset
|
Irish Red Ale
|
21 Litres |
1.052 |
1.012 |
5.27 |
30.16 |
13.96 °L
|
11.1K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2016 5:17 PM |
Notes: Manter a cerveja o mais SECA possivel, fazer conversao (alfa-amilase) de pelo menos 75 minutos, a menos de 65 graus (entre 62-65°C).
Mash out pelo menos 10 minutos a 78 graus.
COMO HIDRATAR O FERMENTO
- Ferva o equivalente a 10ml de água para cada grama de fermento (de preferência no mesmo recipiente onde vai hidratar, como um erlenmeyer de borosilicato, que pode ser levado diretamente ao fogo).
- Resfrie a água até a temperatura correta (eu normalmente fervo no dia anterior para não ter que ficar resfriando na hora, e então simplesmente aqueço um pouco na hora da reidratação para corrigir a temperatura... muito mais fácil).
- Previamente, tire o pacote de fermento da geladeira para que lentamente ele fique na temperatura ambiente.
- Abra o pacote do fermento e jogue lentamente na água, aos poucos. Se jogar o pacote de uma vez é possível que se forme pequenas "montanhas" de fermento seco.
- NÃO MEXA, espere pelo menos 15 minutos antes disso. Mexer nesse momento também pode matar células pela agitação.
- Depois de uns 15 minutos, se ainda existirem essas "morrinhos" de fermento, comece a mexer suavemente para desmanchá-los.
- Comece então, de 5 em 5 minutos, a agitar suavemente a mistura para homogenizar.
- Ao final, o líquido deve ficar como um creme um pouco mais líquido.
- Se a temperatura da mistura estiver com uma diferença maior que uns 8º C para o mosto, adicione um pouco deste mosto no recipiente para lentamente equalizar as temperaturas. Choques de temperatura pode fazer o fermento gerar mutantes.
- O processo inteiro de hidratação deve durar uns 30 minutos. |
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Oktoberfest / Marzen
|
Märzen
|
5.5 Gallons |
1.058 |
1.018 |
5.29 |
17.82 |
9.24 °L
|
11.1K |
24 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2017 1:20 AM |
Notes: People LOVED this. They kicked a whole keg of it in one night. They are asking for it again.
Basically copied from the Northern Brewer Oktoberfest Kit. |
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