|
Mandarina Bavaria Belgian Wit
|
Witbier
|
6.5 Gallons |
1.034 |
1.009 |
3.32 |
15.02 |
4.95 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2012 3:34 AM |
Notes: Added zest of 1 blood orange
Added 1 tablespoon of coriander
Both @ 15 min
Thought I had more hops. Chose not to dry hop with pellets.
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Ten Fidy Clone
|
Robust Porter
|
10 Gallons |
1.106 |
1.025 |
10.62 |
95.96 |
40 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2013 5:00 AM |
| Notes: |
|
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Fast Kveik Barleywine
|
American Barleywine
|
3 Gallons |
1.161 |
1.03 |
17.14 |
45.91 |
22.57 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 240 |
Boil Gravity: 1.08 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/30/2017 2:22 AM |
Notes: Tap water filtered using carbon filter. Added 2ml lactic acid to hit 5.25pH. Added grains at 130F and let heat up to 154F. Mashed for 30 at 154F.
BK is 3.5 gallons. Mashed in using 2.5gal and then sparged to 3gal. Boiled and then topped off fermenter to 2-2.5gal or until OG was 1.045 |
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Panty Dropper Pumpkin
|
Autumn Seasonal Beer
|
5.75 Gallons |
1.092 |
1.019 |
9.6 |
44.08 |
15.38 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2015 11:21 PM |
Notes: 2 packets of 05 were added when pitching
add lactose sugar with 10 minutes left in the boil.
Added Two 29oz cans of Pumpkin Puree baked for an hour and then Cool to 154 and put in the mash.
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2016 Russian Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.111 |
1.029 |
12.14 |
72.37 |
46.97 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.094 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 12/10/2015 4:30 PM |
Notes: Step by Step
One week before brew day, get a WLP007 yeast starter going. When starter activity slows, decant the spent wort and add fresh wort.On brew day, crush the grains and place in two steeping bags. Steep the bags at 155 °F (68 °C) in 16 quarts (15 L) of water for 20 minutes. Rinse the grains with 2 quarts (2 L) of 170 °F (77 °C) hot water. Add dried malt extract (DME) and table sugar. Boil for 60 minutes, adding the hops at the specified times. Chill the wort to 70 °F (21 °C) and add water to achieve 5 gallons (19 L) of wort. Aerate the wort and add WLP007 starter (decanting the spent wort first). When fermentation slows, take a gravity reading and add WLP099 starter (if needed) to achieve a final specific gravity of 1.035. Keg or bottle carbonate, aiming for a carbonation level of 2.0–2.2 volumes of CO2. Once carbonated, condition at cellar temperature for several months. Flavor should peak at about one year and remain there for at least another year.
Tips for Success:
Pitching plenty of healthy yeast is paramount for a high gravity brew. When in doubt, pitch more. Be patient with the fermentation and conditioning process. Beer doesn't have a schedule. For bottle carbonation, pitch fresh yeast at bottling time if the WLP099 wasn't needed during the brew day. Give the bottles adequate time to carbonate. This beer needs to age, anyway. You'll thank me later for saving it until its peak. If you would like, try aging this beer in a bourbon barrel. How long to barrel condition is a matter of individual taste. Our club likes a full bourbon flavor, so we age the beer for several months. We don't worry about temperature. The barrel's alive, and varying temperatures allow the wood to expand and contract, imparting those wonderful oak and bourbon flavors. |
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Top Knot
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.47 |
14.29 |
3.59 °L
|
3.8K |
0 |
|
|
|
| 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: Priming Sugar |
Priming Amount: 5 oz. |
Creation
Date: 3/1/2012 8:12 PM |
Notes: Shooting for a Ale with a Stella like hop flavor.
C&B BRIESS PILSEN LIGHT $11.69
C&B MUTTONS EXTRA LIGHT $11.69
SAFALE US-05 11.5G $3.58
BRIESS CARAPILS MALT $1.79
LD Carlson Isinglass $0.89
EST COST $8 PER GAL.
BREW DATE 3-3-12 DAY AFTER HEAVY RAINS
20 min. steep of grain.
started yeast with 8 fl. oz. of brew.
Volume was 5.5 Gal and O.G. was just shy of 1.050 final was 1.012.
3-23-12 great taste. Needs one week more carbonation.
Bottle date 3-18-12
Good natural carbonation on 3-29-12 |
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Cocoa Coffee Brown Ale (CCB)
|
Mild
|
1 Gallons |
1.047 |
1.013 |
4.42 |
15.16 |
21.38 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 0.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Brown Sugar |
Priming Amount: N/A |
Creation
Date: 10/20/2014 9:01 PM |
| Notes: |
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Ancient Heather (Froach) & Meadowsweet Braggot (1 Gallon)
|
Braggot
|
1 Gallons |
1.082 |
1.01 |
9.52 |
14.96 |
21.31 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 2.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.014 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar (Bottling Bucket) |
Priming Amount: .70 |
Creation
Date: 1/11/2018 2:49 AM |
Notes: IMPORTANT: Add honey at end of boil, flame out.
The whirlpool herbs (hop list) is a steep of no less than 10 mins or more added end of Boil.
I use a nylon mesh straining bag that I can add herbs to through out the process.
Ancient Notes:
This is a conversion of my Wee Heavy / Scotch Ale Braggot. Instead of Hops it's using more ancient traditional herbs. The Heather is considered for bittering while Meadowsweet is also commonly found in mead and ales.
You can add .10 Kent Golding Hops at 60 mins to get more modern bittering effect.
This is an experimental recipe! Built using tea tests. It may need tweaking to get the herbs flavors to show or maybe reduce them!
Optional: Remove Meadow Sweet for Heather only ale.
Optional: Dry hop with Heather after fermentation.
Optional: Skip Co2 phase because most likely ancient ales were flat :( I'll be carbonating.
Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.
Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.
Do a Yeast starter using 6g of GoFerm and 5g Safale yeast early into brew so it has time to start.
Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.
The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. You may need to add more water as you go to keep in line. Use a dip stick to measure.
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Grisette
|
Saison
|
3.25 Gallons |
1.048 |
1.01 |
5.05 |
16.22 |
5.29 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 2/27/2015 6:17 PM |
| Notes: |
|
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Autumn's Bounty Double Nut Brown Ale
|
Old Ale
|
5.5 Gallons |
1.089 |
1.021 |
8.89 |
41.64 |
19.29 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
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: 8/19/2012 7:38 PM |
| Notes: |
|
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Ankle Biter - Pre-Prohibition Pilsner
|
Pre-Prohibition Lager
|
6 Gallons |
1.06 |
1.018 |
5.57 |
28.13 |
6.25 °L
|
3.8K |
19 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 5/16/2016 6:17 PM |
| Notes: |
|
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'Vienna' Lager
|
Premium American Lager
|
3.25 Gallons |
1.052 |
1.012 |
5.25 |
15.19 |
5.88 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 12/24/2015 5:48 PM |
| Notes: |
|
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Sly Fox Clone V3
|
American Pale Ale
|
23 Litres |
1.046 |
1.009 |
4.86 |
60.21 |
3.63 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2018 9:35 AM |
| Notes: Very happy with this recipe, not a perfect feral slyfox clone but pretty close. Got the ingredients from Brendan during a brewery tour but not the exact hop quants/timings. |
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90 Shilling Clone - Odell Brewing Company
|
American Amber Ale
|
5.5 Gallons |
1.053 |
1.013 |
5.3 |
32.42 |
10.78 °L
|
3.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 11/21/2018 6:53 PM |
| Notes: |
|
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2015 - 1/25 - Scottish 80/-
|
Scottish Export 80/-
|
6 Gallons |
1.057 |
1.016 |
5.29 |
23.67 |
12.82 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2015 3:56 AM |
Notes: This recipe is nearly the same recipe out of the John Palmer book - "Brewing Classic Styles".
Items I changed or added:
+Melanoidin malt - was not in original recipe
+Increased Honey Malt from 6oz to 8 oz
+Increased Bittering Hops from .75 oz to 1 oz
+The base malt was originally only British malt but I am a poor bastard and I didnt want to go that route so I split it up. It called for slightly more than a pound less than I have but wanted the gravity to be high and still be in style.
_____________________________________________
Tasting Notes:
3/25 - Let this beer sit for a while. I had tastes of it a month ago and it was still young and sweet. The malt really came into its own and was worth the wait. You get just a touch of the really dark caramel/crystal flavor with a lot of sweet bready taste from the Maris Otter and Honey Malt. Would make this again seasonally. |
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Citra/Bru-1 IPA
|
American IPA
|
5.75 Gallons |
1.07 |
1.015 |
7.22 |
89.92 |
5.07 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
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: 12/2/2017 7:16 PM |
| Notes: |
|
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Belgian Blonde
|
Belgian Blond Ale
|
5 Gallons |
1.064 |
1.013 |
6.68 |
21.45 |
5.7 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2016 5:23 PM |
| Notes: http://byo.com/mead/item/2827-belgian-blond-style-profile |
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Mercy Extra Stout
|
Irish Extra Stout
|
18.9 Litres |
1.063 |
1.017 |
6.01 |
37.99 |
50 °L
|
3.8K |
0 |
|
|
Author:
|
|
Postiz
|
|
| Boil
Size: 23.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 2/3/2016 11:53 AM |
| Notes: http://www.eckraus.com/blog/foreign-extra-stout-beer-recipe-all-grain |
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Session Stout
|
Dry Stout
|
4.5 Gallons |
1.038 |
1.008 |
3.97 |
34.31 |
35.77 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 4.5 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: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2011 9:33 PM |
| Notes: |
|
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Kevin's - Dos Equis Mexican Amber Lager
|
Vienna Lager
|
12 Gallons |
1.05 |
1.012 |
5.01 |
23.68 |
8.2 °L
|
3.8K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 81 |
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: 6/23/2015 4:27 PM |
| Notes: |
|
|
|
|