|
Dirty Blonde Belgian Frankenstein
|
Belgian Blond Ale
|
5 Gallons |
1.064 |
1.021 |
5.6 |
7.08 |
16.47 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 4:53 PM |
| Notes: Did not want an overly hoppy flavor. So stayed with the Saaz and minimized last addition to add a little hoppiness but not enough to make the wife wince. Added the last fuggle hops at 5 minutes to final cook time. |
|
|
Summer Lager
|
International Pale Lager
|
5 Gallons |
1.055 |
1.009 |
5.98 |
18.39 |
5.06 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 6/23/2023 4:25 PM |
| Notes: Pressure fermentation at 13 psi. Basement temp ranged between 72 and 68 F. |
|
|
Milk Stout
|
American Porter
|
4.5 Gallons |
1.067 |
1.021 |
5.93 |
32.58 |
36.8 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
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: 5/5/2022 12:10 AM |
| Notes: |
|
|
Devils Backbone Brewing Co.’s Vienna Lager Clone
|
Vienna Lager
|
5.5 Gallons |
1.059 |
1.013 |
5.92 |
18.24 |
8.59 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 11/5/2020 8:13 PM |
Notes: Devils Backbone Brewing Co.’s Vienna Lager clone
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 18 SRM = 10 ABV = 5.1%
The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability. This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.
Ingredients
4.1 lbs. (1.9 kg) Pilsner malt
4.1 lbs. (1.9 kg) Vienna malt
1.25 lbs. (0.57 kg) dark Munich malt
1.25 lbs. (0.57 kg) Weyermann Caraamber® malt (26 °L)
3.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
1.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)
Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes. Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest. Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase. Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.
Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition. |
|
|
Sourdough RED Ale
|
Irish Red Ale
|
6 Gallons |
1.061 |
1.019 |
5.5 |
49.36 |
20.3 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 55 |
Mash Thickness: 2.06 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 9.02 psi |
Creation
Date: 3/14/2020 10:23 PM |
Notes: This Briess special roast supposed to have a soughdough twang so putting it to the test! I am also coincidentally streamlining my inventory of stuff that does not taste anything like Fullers.
Quoting morebeer - "Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate "
I wanted to make a tocobaga clone but didn't quite have all the hops required.
Note: 5 days in keg and tried sample. melanoidin malt probably a little heavy. Was expecting bigger hop presence, but maltiness is overpowering
Update: A day or two later it really rounded out. i might do this recipe again. |
|
|
Dan's IPA
|
American IPA
|
5.5 Gallons |
1.059 |
1.011 |
6.26 |
71.45 |
7.82 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2019 6:37 PM |
| Notes: |
|
|
L'initiation NEIPA
|
Specialty IPA: New England IPA
|
5 Gallons |
1.062 |
1.015 |
6.18 |
59.99 |
5.51 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Table sugar |
Priming Amount: 3.5 oz |
Creation
Date: 6/14/2018 1:42 AM |
| Notes: |
|
|
'Merican Patriot Brown
|
American Brown Ale
|
5.5 Gallons |
1.06 |
1.015 |
5.9 |
29.4 |
27.77 °L
|
1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 11/7/2017 1:59 AM |
Notes: STEEP SPECIALTY GRAINS FOR 30 MIN @ 160F IN 4 QUARTS WATER.
AMAZING BEER!!!!
Maybe try London Ale 3 |
|
|
Raspamber Ale
|
American Amber Ale
|
2.5 Gallons |
1.059 |
1.013 |
5.98 |
36.67 |
29.26 °L
|
1K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2017 4:55 PM |
| Notes: 8 oz of raspberry puree in the mash and another 8 oz during secondary. |
|
|
Kjeller 5 Southern Passion Pale Ale
|
American Pale Ale
|
20 Litres |
1.057 |
1.017 |
5.23 |
47.43 |
6.5 °L
|
1K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2017 11:55 AM |
| Notes: |
|
|
Indian Brown Ale
|
Northern English Brown
|
5.5 Gallons |
1.06 |
1.019 |
5.43 |
39.33 |
21.4 °L
|
1K |
1 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 80 |
Boil Gravity: 1.088 |
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: 8/31/2013 2:49 PM |
| Notes: |
|
|
A Glacial Pace
|
American Pale Ale
|
6 Gallons |
1.057 |
1.012 |
5.98 |
43.69 |
9.95 °L
|
1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2016 6:33 PM |
Notes: HOPS: These are 2 year old hops. They've been stored well, but have lost some AA, thus the low number of 3.5%.
YEAST: Made a good starter. Pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days. Raise the temp to 70˚F for a couple days to encourage complete attenuation and re-absorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later. (All above from Brulosophy)
Actual SG 1.056
Actual FG 1.009
Actual ABV 6.17 |
|
|
Steam L 1
|
Festbier
|
21 Litres |
1.053 |
1.008 |
5.87 |
21.23 |
6.69 °L
|
1K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2016 4:21 AM |
| Notes: |
|
|
"Are You Ready?" Pale Ale
|
American Pale Ale
|
5 Gallons |
1.058 |
1.014 |
5.84 |
36.7 |
6.35 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2016 4:36 PM |
| Notes: Created with the coming football season in mind. You can't spend a weekend watching some pigskin without an appropriate brew! |
|
|
Oktoberfest 6-29-16
|
Märzen
|
7.5 Gallons |
1.059 |
1.014 |
6.01 |
26.77 |
11.84 °L
|
1K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2016 10:04 PM |
| Notes: |
|
|
IPA #020
|
Specialty IPA: White IPA
|
54 Litres |
1.062 |
1.014 |
6.27 |
88.52 |
4.06 °L
|
1K |
0 |
|
|
Author:
|
|
Jenberg
|
|
| Boil
Size: 62 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 4.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2016 11:50 AM |
Notes: 12.0 kg Muntons Pale Ale EBC 4.4-6.6
0.7 kg Castle Malting Wheat Blanck EBC 2,5-3,5
Skal gjære denne batchen med to forskjellige gjærtyper.
US & UK
WLP001
SAFALE S-04
Satser på å ligge rundt 21'C under gjæringa, men pitcher ved 18'C (trur eg).
|
|
|
Stout-han
|
American Porter
|
9 Litres |
1.055 |
1.01 |
5.82 |
30.1 |
27.9 °L
|
1K |
2 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 45 |
Boil Gravity: 1.123 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2015 5:36 AM |
| Notes: |
|
|
Frog In My Shoe
|
Irish Red Ale
|
180 Litres |
1.057 |
1.014 |
5.56 |
23.73 |
16.79 °L
|
1K |
0 |
|
|
|
| Boil
Size: 230 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 8/18/2015 3:51 PM |
| Notes: |
|
|
Ler & Longum
|
Weizen/Weissbier
|
10 Litres |
1.053 |
1.007 |
6.05 |
18.15 |
5.32 °L
|
1K |
1 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 8 |
Creation
Date: 7/3/2015 6:25 AM |
Notes: Traditional witbier spiced with piper longum (long pepper), coriander seeds and orange peels.
Long pepper is very potent. For a less long peppery and perfumy taste, cut the pepper down to 2.5g/10L. |
|
|
Černá Terka
|
Dark American Lager
|
50 Litres |
12.329 |
2.168 |
5.42 |
35.15 |
21.33 °L
|
1K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 10.3 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2015 4:20 PM |
| Notes: |
|
|
|
|