|
Imperial Milk Stout
|
Imperial Stout
|
5 Gallons |
1.121 |
1.036 |
11.13 |
73.16 |
46.13 °L
|
3.5K |
3 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/28/2017 5:37 AM |
| Notes: |
|
|
Old Mr. Brown's Squirrel Tale Ale
|
Old Ale
|
5.5 Gallons |
1.077 |
1.015 |
8.57 |
47.71 |
31.48 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2016 10:14 PM |
Notes: Steep crushed malts in three gallons of water at 150º F for 30 min. Remove grains from wort, add malt syrup and powder and bring to a boil. Add Fuggles (bittering) hops, Irish moss and boil for 45 min. Add 1 ounce of EKG hops (flavor hops) for last 15 min. of the boil. Add 1.5 ounce of Fuggle (aroma) hops for the last two minutes of the boil.
When done boiling, strain out hops, add wort in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70º F, and ferment for 10-14 days. Bottle your beer, age for two to three weeks and enjoy! |
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|
Winter Warmer Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
5.28 Gallons |
1.076 |
1.016 |
7.96 |
26.75 |
15.59 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 6.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: dextrose |
Priming Amount: 4.1 oz |
Creation
Date: 7/30/2013 11:26 PM |
Notes: Born on 10/11/25.
Add freshly grated Ginger and Orange Zest along with whole stick Cinnamon during the last 10 minutes of the boil.
Add Honey, Molasses and (Whole) All Spice at Flameout.
On 11/2/25, take final gravity reading. On 11/6/25 add Chopped, Sterilized (Tequilla) Vanilla Beans (2) Tincture to fermenter (after end of primary fermentation).
Bottle on 11/11/25. Try on Thanksgiving 11/27/25. |
|
|
Baby Goat Bock
|
Traditional Bock
|
5 Gallons |
1.072 |
1.022 |
6.54 |
26.48 |
21.28 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2015 8:20 PM |
| Notes: 4th place RLB Traditional Bock |
|
|
NEIPA Mosaic
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.072 |
1.027 |
5.94 |
36 |
4.47 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/6/2018 12:35 AM |
| Notes: |
|
|
Pizza Port's Shark Bite Red
|
American Amber Ale
|
5 Gallons |
1.065 |
1.013 |
6.73 |
83.36 |
21.64 °L
|
3.5K |
4 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 11/23/2016 1:38 AM |
| Notes: |
|
|
Vic Secret Single Hop IPA
|
American IPA
|
19 Litres |
1.061 |
1.01 |
6.68 |
54.8 |
9.1 °L
|
3.5K |
11 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2016 2:10 PM |
| Notes: |
|
|
Boddingtons Clone (Orfy's Recipe)
|
Best Bitter
|
5.5 Gallons |
1.044 |
1.009 |
4.55 |
28.64 |
7.4 °L
|
3.5K |
5 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2019 3:47 PM |
Notes: https://www.reddit.com/r/Homebrewing/comments/c5ehjd/boddingtons_clone/
https://www.homebrewtalk.com/forum/threads/will-the-real-london-water-profile-please-stand-up.161770/
https://barclayperkins.blogspot.com/2019/09/lets-brew-1939-boddington-cc.html
https://barclayperkins.blogspot.com/2018/03/lets-brew-1974-boddington-ip.html?m=1
https://www.homebrewing.org/assets/images/Recipe_Instructions_2019/ag99-8484.pdf
https://imgur.com/a/LhurkmR#oOpg7CZ
https://boakandbailey.com/2016/08/tonys-pre-1970-boddingtons-clone-recipe/
https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=62589&sid=d626cb12eec68c5436851f8c27cf4109&start=135
Really struggling with the water profile. Went with balanced in the end.
|
|
|
Styrian Wolf Pale Ale
|
American Pale Ale
|
30 Litres |
1.051 |
1.009 |
5.56 |
35.45 |
8.49 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 2.59 |
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: 8/25/2018 10:15 AM |
Notes: 16L Liquor @ 2.59 L/kg
Targeting 75.9 C Strike Water to hit 68 C Mash
Heat to 80 which will cool as decanted and preheated the mash tun.
22L @ 1.064
27L @ 1.052
Final of is 1.09 |
|
|
Saison Le Deux
|
Saison
|
5.5 Gallons |
1.07 |
1.015 |
7.16 |
30.46 |
4.28 °L
|
3.5K |
1 |
|
|
Author:
|
|
HelloBubba
|
|
| Boil
Size: 6 Gallons |
Boil Time: 50 |
Boil Gravity: N/A |
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: 4/24/2012 4:24 AM |
| Notes: |
|
|
Raison D'Etre
|
Belgian Specialty Ale
|
19 Litres |
1.073 |
1.02 |
6.88 |
12.97 |
15.4 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: Bottling sugar |
Priming Amount: 140 |
Creation
Date: 10/29/2014 11:48 AM |
| Notes: Se puede substituir el Vanguard por Mt Hood |
|
|
Lliam's Hop Burst IPA
|
American IPA
|
12.5 Gallons |
1.074 |
1.015 |
7.74 |
91.96 |
7.16 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 15.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 73 |
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: 11/2/2013 9:09 PM |
Notes: Used both 090 & WLP 007 (Dry English Ale Yeast)
4 Gallons - WLP 090
4 Gallons - WLP 007
4 Gallons - half/half WLP 090 & WLP 007
This Recipe is based on Hop Burst recipe from Nov/Dec 2013 Zymurgy Magazine and is based on minimizing hop additions to a single (and small) bittering, a large 15 minute flavor addition, and a large aroma addition (dry hop) |
|
|
Oak, Vanilla, Coffee Imperial Stout
|
Russian Imperial Stout
|
3 Gallons |
1.115 |
1.036 |
10.37 |
71.33 |
40 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2013 9:43 PM |
Notes: 3 L starter.
Ferment @ 68 for 14 days. Soak 1 oz oak chips and 1 vanilla bean in bourbon during primary.
Rack to secondary. Add oak chips, vanilla beans, .5 oz bourbon, 1 oz lightly roasted coffee during secondary. Age at least 2 weeks.
Bottle condition, age 6-8 weeks. |
|
|
RIS
|
Imperial Stout
|
13 Litres |
21.608 |
5.857 |
8.8 |
93.32 |
50 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 15.9 |
Efficiency: 47.5 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2016 12:04 AM |
| Notes: https://www.brewtoad.com/recipes/schneider-brooklyn-tap-5-hopfen-weisse-clone-924ad1 |
|
|
Verboden Vrucht 5 (VV5)
|
Belgian Dark Strong Ale
|
11 Litres |
1.083 |
1.022 |
8.1 |
32.83 |
32.37 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
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: 2/5/2015 9:19 AM |
| Notes: |
|
|
Coffee Brown
|
American Brown Ale
|
5 Gallons |
1.054 |
1.014 |
5.35 |
27.2 |
25.68 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2016 10:10 PM |
| Notes: |
|
|
Gluten Free Mango Ale
|
American Pale Ale
|
5.5 Gallons |
1.046 |
1.008 |
5.01 |
22.48 |
2.26 °L
|
3.5K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 10:11 PM |
| Notes: Added the Belgian Candi sugar, rice syrup solids and mango puree after the boil. |
|
|
Cascade Mosaic IPA
|
American IPA
|
12 Gallons |
1.071 |
1.018 |
7.02 |
52.53 |
10.11 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
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: 12/30/2015 7:21 AM |
| Notes: |
|
|
McEwan's IPA Clone
|
Scottish Export 80/-
|
5 Gallons |
1.049 |
1.014 |
4.69 |
24.94 |
14.28 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 11:17 PM |
| Notes: |
|
|
Waasmunster Wit
|
Witbier
|
5.5 Gallons |
1.056 |
1.013 |
5.56 |
15.71 |
3.96 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: CANE SUGAR |
Priming Amount: 115g |
Creation
Date: 5/1/2013 1:10 AM |
Notes: START FERMENTATION @ 68f SLOWLY RAISING TO 72f BY LAST THIRD OF FERMENTATION
2.4 VOL CARBONATION
Took Bronze at the 2013 20th Annual Dominion Cup Pro-Am in a field of 24.
http://dominioncup.jrhb.org/DomCupWinners2013.php |
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