|
Mugwort Stout Gruit
|
Spice, Herb, or Vegetable Beer
|
3 Gallons |
1.072 |
1.016 |
7.39 |
0 |
43.63 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Molasses |
Priming Amount: 1.5 oz |
Creation
Date: 11/5/2015 1:02 AM |
| Notes: Stout Gruit ale brewed with herbs in place of hops. |
|
|
Cascade Mountains West Coast Imperial IPA
|
Imperial IPA
|
5.5 Gallons |
1.093 |
1.026 |
8.78 |
90.04 |
5.91 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2014 9:51 PM |
| Notes: |
|
|
Trappist Rochefort 6 Belgian Dubbel Clone (2.5 Gallons)
|
Belgian Dubbel
|
2.5 Gallons |
1.075 |
1.017 |
7.58 |
19.14 |
16.99 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3oz |
Creation
Date: 1/23/2018 1:29 AM |
Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity
Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.
Add DME just before boil to avoid boil over.
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.
Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214
Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.
Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.
Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off. |
|
|
Lc1 Lawnmower Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.046 |
1.006 |
5.34 |
24.03 |
2.62 °L
|
3.6K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 2:29 AM |
Notes: Quite a bit of corny sweetness Used instant rice and instant corn grits The second hops added a bit of grassy flavor |
|
|
Lemondrop Pilsner
|
American Light Lager
|
5 Gallons |
1.051 |
1.013 |
5.05 |
30.84 |
5.16 °L
|
3.6K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 5/28/2019 1:44 PM |
| Notes: |
|
|
Suröl Rabarber
|
Berliner Weisse
|
4 Litres |
1.046 |
1.008 |
5.07 |
0 |
15.47 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 4.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2018 1:06 PM |
Notes: Börja 24-48 h innan själva bryggningen. Ta fram den krossade malten, kastrull, bakterieröret, termometer och spraymalten. Du behöver inte sterilisera något inför det här steget. Börja med att värma upp 1,7 l vatten i kastrullen till 70 grader. Häll i den krossade malten och stäng av plattan. Lägg på locket och låt kastrullen stå i ca. 15 min. Sila bort den krossade malten med hjälp av en kökssil mellan två kastruller eller byttor. Gör silprocessen några gånger tills du har en ren vätska utan krossade maltrester i. Fyll på med kallvatten. Du ska ha totalt ca. 4,5 liter vätska i kastrullen. Häll i spraymalten i kastrullen och vispa tills alla klumpar har löst sig. Sätt på locket på kastrullen och vrid max på spisen och vänta tills vörten börjar koka. Stäng av plattan.
Kyl ned vörten i en vask fylld med kallvatten och is/kylklampar. Vörten ska ned till 40 grader. När vörten har nått önskad temperatur skakar du bakterieröret ordentligt och häller i hela innehållet i kastrullen. Slå om en handduk om kastrullen så du isolerar värmen i kastrullen. Kastrullen ska helst hålla en temperatur mellan 20-40 grader. Förslagsvis så ställer man in kastrullen i ugnen med endast ugnslampan på. Eller så hittar man något annat lite extra varmt ställe där kastrullen får stå.
Nu härjar bakterierna fritt i din kastrull som har stått och surat mellan 24-48 h. Alla bakterier måste dödas genom att koka upp vörten återigen till 100 grader. På så sätt kan bakterierna inte kontaminera resten av din utrustning och du kan fortsätta att använda den till andra bryggningar. Sätt spisplattan på max och låt vörten koka upp. När allt kokar häller du i humlen. Häll försiktigt, det finns risk att det kokar över om kastrullen är liten. Sänk värmen och låt småputtra i 15 minuter.
Nu ska allt kylas ner till 21 grader.
När vätskan kommit ner till 21 grader är det dags att hälla i vörten i jäskärlet. Använd din tratt och sil så att du får ner en ren vört i jäskärlet.
Häll i hälften av jästen ner i jäskärlet.
Sterilisera dina händer och skölj dem i kallt vatten. Använder du VWP rekommenderar vi att använda diskhandskar. Sätt en hand för öppningen på jäskärlet och skaka kärlet ordentligt i någon minut. Detta för att luft ska blandas in i vörten och reagera med jästen.
Fyll på med vatten i jäsröret till max-nivån. Sätt fast jäsröret i silikonproppen. Tryck försiktigt silikonproppen tillsammans med jäsröret ned i jäskärlet.
Ställ jäskärlet på något mörkt ställe (17-25 grader) i ca. 14 dagar. Det gör inget om du råkar gå över några dagar. Inom första dygnen kommer det sätta igång och bubbla i jäsröret. Det kan vara tätt mellan bubblorna och det kan ta lång tid mellan bubblorna. Det viktiga är ATT det bubblar, det betyder att jäsprocessen är igång.
Efter ca. 7 dagar i jäskärlet tycker vi det är lämpligt att smaksätta ölet med bär och frukt. Vi rekommenderar att smaksätta med hallon och mango. Generellt kan man säga att det är bra att smaksätta med runt 100-200 gr. bär/frukt per liter. Använd tex. frysta bär från livsmedelsbutikerna. Se till att all frukt som blandas ned i vörten är i puréform och att den har kokat innan så den inte innehåller onödiga bakterier. Använd med fördel en desinfecerad tratt när du häller ned frukt/bär-purén i din vört. Låt kärlet stå ytterligare 7 dagar.
Vänta 7 dagar till och flaska. |
|
|
Madura Vanilla Brown Ale
|
Mild
|
5 Gallons |
1.062 |
1.021 |
5.38 |
27.3 |
17.1 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 10/21/2014 1:23 PM |
| Notes: Steep 2 vanilla beans in bourbon when you start your brew. Add to the secondary fermenter and allow at least two weeks for flavor development. |
|
|
Guinn-ish.
|
Dry Stout
|
25 Litres |
1.049 |
1.014 |
4.59 |
36.85 |
36.91 °L
|
3.6K |
3 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2013 6:33 PM |
| Notes: |
|
|
#46 Quadrupel - Belgian Dark Strong Ale Oak Aged
|
Belgian Dark Strong Ale
|
27 Litres |
1.096 |
1.017 |
10.34 |
34.16 |
21.62 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 120 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 12:23 PM |
Notes: biterness slightly high, I want to lager this beer. Styrian goldings' spiciness well accommodated by dubbel and quadrupel.
Should be not too dark, rather deep brown.
huge dark fruits, prunes, raisins, figs, dates, grapes. Slight oakiness.
Focus on the quality of candy sugar! Dark fruits come from there, only followed by caramel from malt.
Perhaps exchange some pale ale to lighten the color and accommodate more specialty malt.
Keep the grain bill simple, most of the color comes from caramelized sugar (but not burnt!). don't be afraid of long boil - 120-150 min to enrich in melanoidins.
Fermentation temp. Start at 14C, increase over 14 days to 25C. Secondary at 10C for 6weeks . Fill the south african rum barrel and age for 9 weeks. Bottle condition for 12 months.
Yielded 30L of wort at 1.084 before candy syrup addition. Efficiency 83%.
Notes after fermentation: After 15 days of primary d = 1.021. Secondary in the room at 16C. Yeast look very healthy.
after additional 10 days(17.10.2015), gravity still 1.021. Racked off to a glass carboy, brandy-oak wood added and 0.5g of potassium metabisulfite.
03.05.2016. Still sitting in the carboy with wood. D = 1.011 (check before bottling). pH 4.4. estimated 11% |
|
|
Chinook IPA
|
American IPA
|
5 Gallons |
1.057 |
1.013 |
5.66 |
49.92 |
7.63 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 4/15/2016 3:02 PM |
| Notes: |
|
|
Gulating Tromsø Palmen
|
Munich Helles
|
30 Litres |
1.049 |
1.01 |
5.11 |
21.34 |
4.16 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2017 1:40 PM |
Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.
Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.
Det er anbefalt og benytte klarningsmiddel ( Whirlfloc ) tilsettes 15 minutter for kokeslutt. ( Hvis man har dette tilgjengelig )
Avkjøles til 25 grader før overføring til gjæringskar.
Total meskevann som du trenger 17.5 L per 25 ltr
vannmengde til skylling 14.5 L per 25 ltr |
|
|
Imperial Ambush Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.112 |
1.027 |
11.22 |
60.21 |
40 °L
|
3.6K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 9/5/2012 2:21 PM |
| Notes: |
|
|
Chocolate Stout
|
American Stout
|
5 Gallons |
1.064 |
1.015 |
6.34 |
61.18 |
27.13 °L
|
3.6K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: force carb |
Priming Amount: N/A |
Creation
Date: 4/4/2012 7:06 AM |
| Notes: Does not taste like Rogue's chocolate shout, needs more chocolate and the hops had more AA than the recipe called for, BUT this is a great beer |
|
|
3 C's Pale Ale
|
American Pale Ale
|
6.1 Gallons |
1.045 |
1.01 |
4.59 |
26.01 |
4.67 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/9/2017 11:39 AM |
| Notes: |
|
|
Mead Ale
|
Braggot
|
5.5 Gallons |
1.127 |
1.032 |
12.52 |
0 |
6.08 °L
|
3.6K |
2 |
|
|
|
| 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: 3/5/2012 6:34 PM |
| Notes: |
|
|
Smashing Pumpkin Ale
|
American Amber Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.27 |
18.41 |
10.04 °L
|
3.6K |
3 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 9/19/2013 7:39 PM |
| Notes: |
|
|
Panty Dropper Gluten Free Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.067 |
1.019 |
6.31 |
25.67 |
2.39 °L
|
3.6K |
5 |
|
|
Author:
|
|
Thomas Keser
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Honey |
Priming Amount: 1 Cup |
Creation
Date: 11/24/2012 3:18 AM |
| Notes: |
|
|
Haze Craze NEIPA - 5.5Gal
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.59 |
51.4 |
4.95 °L
|
3.6K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2017 5:56 PM |
| Notes: |
|
|
Hoppy Christmas
|
Winter Seasonal Beer
|
20 Litres |
1.081 |
1.022 |
7.71 |
85.91 |
9.87 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 8/31/2016 5:09 PM |
| Notes: From the book "Mikkellers book about beer" by Mikkel Borg Bjergsø og Pernille Pang. Originally "Red White Christmas". |
|
|
Fursty Ferret Clone ( Not Actually )
|
British Brown Ale
|
20 Litres |
1.049 |
1.015 |
4.45 |
27.37 |
12.66 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 1:48 PM |
| Notes: |
|
|
|
|