|
Munich Dunkel
|
Munich Dunkel
|
10 Gallons |
1.055 |
1.008 |
6.11 |
10.81 |
19.64 °L
|
991 |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2016 8:13 PM |
| 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
|
991 |
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. |
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Hard Seltzer
|
No Profile Selected |
5 Gallons |
1.042 |
1 |
5.51 |
0 |
0.93 °L
|
991 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 5 |
Boil Gravity: 1.028 |
Efficiency: 63 |
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: 2/16/2020 4:54 PM |
Notes: Heat 5gal RO water and dissolve 5 lb dextrose
Bring to boil for 5-10 minutes
While boiling, re-hydrate yeast Go-Ferm (1.25g GoFerm/1g yeast)
Cool sugar solution to ~ 65F and pitch yeast
Add 1.2 g/gal fermaid K at 24 hours, 48 hours, 72 hours, and 7 days after pitching yeast
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Hopium
|
American IPA
|
5.5 Gallons |
1.05 |
1.004 |
6.06 |
44.75 |
6.2 °L
|
991 |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 2.66 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 82 ° F |
Priming Method: co2 |
Priming Amount: 24.43 psi |
Creation
Date: 1/17/2020 5:18 PM |
| Notes: |
|
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Amarican Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.054 |
1.009 |
5.88 |
23.49 |
18.21 °L
|
991 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Sugar |
Priming Amount: 3 oz |
Creation
Date: 1/20/2019 4:31 PM |
| Notes: |
|
|
Precocious IPA (Digital IPA Clone 2)
|
American IPA
|
27 Litres |
1.056 |
1.01 |
6 |
55.83 |
5.1 °L
|
991 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 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: 9/8/2018 3:14 PM |
Notes: - FG target is 1012.6 (to hit 5.7 ABV)
- heated water to 82, put bag in and poured to mash tun. Temp was 74c. mashed in and hit 66c. So heat to 83c next time. used traditional therm with red handle. lost only .5c in mash.
- Heated sparge water to 80 but after running in and mixing is was only 65c, so next time heat to 90c.
- preboil gravity 1047, 5 points lower than last brew but I am using less grain and a litre more water, so makes sense.
-Hit OG target spot on - 1056, and fermentor vol exactly, 27 litres (WOW).
-sprinkled 05 on top and started ferm at 22c. No belt use and hopefully temp will get down to 16-18c.
-damn 05. Took till day 7 before bubbling was down to 10 seconds and when I tested gravity it was 10 10. I dry hopped and moved to secondary and the beer does taste some white dry and bitter but hopefully the gravity won't drop much further
- DH at day 4 and noticed day 5 that bad was floating. Sank it.
- bottled. 2.2 co2, 26 litres, at 16c - 128 gr sugar.
- FG 1008 (droped 2 pts in week of DH). ABV 6.3. A dissapointment as target FG was 1012.5. Tasting at bottling was good, bit dry and bitter. |
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Rebecca's Milk Chocolate Stout
|
American Stout
|
6.5 Gallons |
1.056 |
1.013 |
5.62 |
27.93 |
33.42 °L
|
991 |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 8/20/2017 5:29 PM |
| Notes: |
|
|
Ultimate Warrior 2
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.49 |
41.71 |
4.74 °L
|
991 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 35 |
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: 6/12/2017 6:42 PM |
Notes: re-hash of this brew i did in 2014 :
https://www.brewersfriend.com/homebrew/recipe/view/144542/ultimate-warrior
this time will be doing a 30 min all extract version bc i dont have a free weekend so ill have to do it at night after the baby goes to bed :-)
not having to do a 60 min warrior addition will allow me to add more hops by weight to the brew hopefully will get a better sense for if and what this hop tastes like in later additions.
also last time i did all maris otter malt. i still have some pretty cool labels i want to use again but they advertise smash with maris otter so i want to be a little honest. although im adding either some wheat malt or pale malt because the jug im ordering from northern brewer comes in 3.15 and 6 lb. denominations. i could do 9.15 lb which would be 7% but then its not really pale ale anymore. will do the 6 this time and see how it turns out. if i still cant tell wtf warrior and maris otter is after this then maybe will do 7% version next time.
going to reuse yeast which will be on its 3rd generation and just came off a mosaic ipa. hoping i can clean it well enough so theres not a lot of left over flavor, and also that it attenuates enough - it was questionable in the last brew although that was an old version of the 2nd generation. |
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Azacca IPA
|
American IPA
|
3 Gallons |
1.059 |
1.012 |
6.14 |
58.45 |
10.39 °L
|
991 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
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: 5/21/2017 5:48 PM |
| Notes: |
|
|
P4 #3 - Straight Up BEST Chocolate Porter
|
English Porter
|
18 Litres |
13.136 |
2.474 |
5.71 |
33.63 |
23.12 °L
|
991 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 10.8 |
Efficiency: 63 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2017 2:34 PM |
Notes: Same recipe as P4#1 with BEST Chocolate instead of Carafa II
BEST Chocolate grined finer than rest
Firstwort hopping. New package of Columbus opened, different from #1 and #2. 9g old (16.3% alpha), 6g new (14.1% alpha)
Removed 0.5L in the beginning of boil for yeast hydration. Maybe some hops were also removed.
Preboil: 12.4P (slightly higher than #1 and #2)
Beer appears dark brown. Nice color.
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 14.2P (higher than #1 and #2)
Final Ph about 5.2
Final volume in fermenter 15.5L
Final Gravity ~2.3P -> ABV 6.4%
Bottled on 3-5-17
-- P4#2
Same recipe as P4#1 with Carafa III Special instead of Carafa II
Garafa III grined finer than rest
Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately).
Preboil: 21.5l 12ºP
Beer apears almost black. Darker than #1. More than expected
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 18.5lit. 13ºP
Final volume in fermenter 16L
-- P4 #1
Carafa II grind finer than CaraMunich & Pale Ale.
Firstwort hopping
Preboil: 22lit. 12ºP
Beer appears to be darker than recipe.
Postboil: 19lit. 13ºP
Bitterness: slightly above average (3.5/5bitterness)
Color: Dark, almost black
Underpitched with dry yeast: 0.45M/ml/P
Final Gravity: about 2.5ºP (picture) -> 5.7%
End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness) |
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MykZen
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.056 |
1.014 |
5.48 |
0 |
12.96 °L
|
991 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 49 |
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: 1/21/2015 11:36 PM |
| Notes: |
|
|
Tore Hund 10.16
|
Festbier
|
25 Litres |
1.054 |
1.011 |
5.57 |
33.15 |
8.23 °L
|
991 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2016 8:16 AM |
Notes: Brooklyn Lager klone
bruker speidel brewmaster 20.
Klaringsmiddel og gjær næring 15 før slutt.
FG 1.054 FG 1.011
Start: 10:00 den 8.10.2016
Ferdig: 15:00
Flasket den 24.11
120 gr sukker på 24 liter.
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Red X Ale 22 Litres
|
American Pale Ale
|
22 Litres |
1.05 |
1.009 |
5.46 |
46.28 |
9.2 °L
|
991 |
0 |
|
|
Author:
|
|
McBrewer99
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 63 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2016 11:21 AM |
| Notes: |
|
|
Punkin Head
|
Autumn Seasonal Beer
|
10.5 Litres |
1.055 |
1.012 |
5.66 |
32.34 |
13.02 °L
|
991 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2016 7:06 AM |
| Notes: |
|
|
American Amber (Fat Tire)
|
American Amber Ale
|
20 Litres |
1.055 |
1.013 |
5.61 |
21.96 |
11.45 °L
|
991 |
0 |
|
|
Author:
|
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Beamers Creek Brewery
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 9/9/2016 6:37 PM |
| Notes: 5 gal with M10, 5 gal with M44 West Coast Ale |
|
|
Intergalactic IPA
|
Specialty IPA: Black IPA
|
22 Litres |
1.056 |
1.011 |
6 |
71.91 |
28.26 °L
|
991 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2016 1:29 PM |
Notes: Repitched yeast - 3rd Gen
Using noChil method - Timings as follows:
1st addition - 10min before boil end
2nd addition - inside jerrycan before pouring boiling wort
3rd addition - once wort has cooled down before pitching yeast
dryhop as usual |
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CH-147F Chinook
|
Experimental Beer
|
6 Gallons |
1.047 |
1.005 |
5.6 |
23.91 |
8.63 °L
|
991 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 5/28/2016 5:04 PM |
Notes: Filled to 25L in primary.
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|
|
Oatmeal Stout
|
Oatmeal Stout
|
6 Gallons |
1.059 |
1.016 |
5.67 |
26.73 |
32.84 °L
|
991 |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2016 2:55 PM |
| Notes: |
|
|
American Alt IPA
|
North German Altbier
|
5.5 Gallons |
1.059 |
1.013 |
6.03 |
49.11 |
14.6 °L
|
991 |
0 |
|
|
Author:
|
|
lspiech@hotmail.com
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 4:49 AM |
| Notes: |
|
|
Milk Stout
|
Sweet Stout
|
11 Gallons |
1.067 |
1.024 |
5.7 |
29.49 |
48.67 °L
|
991 |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
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: 10/3/2015 5:03 PM |
| Notes: |
|
|
|
|