|
Hoppy Amber Ale
|
American Amber Ale
|
6 Gallons |
1.06 |
1.015 |
5.87 |
36.33 |
11.96 °L
|
946 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 12:37 PM |
Notes: Mash Schedule
Strike grains with 5.19 gal of water at 168 °F.
Mash at 155 °F for 60 min.
Vorlauf and lauter 3.19 gal in your first runnings.
Add 3.31 gal of sparge water at 168 °F.
Vorlauf and lauter 3.31 gal in your second runnings.
Your combined runnings should be 6.5 gal. |
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Root Shoot Pils
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.057 |
1.012 |
5.91 |
43.21 |
4.58 °L
|
946 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2022 6:34 AM |
Notes: Recipe is written for single infusion. If decocting, omit melanoidin malt. Double decoction, high protein mash in (126), saach (152), and mash out (170).
First deoction, thick mash, 156 rest to conversion, boil 15 mins for approximately 30 minute protein rest, adjust based on malt COA.
Second decoction. thick mash. 156 rest to conversion, 30 minute boil, start nearing the halfway of saccharification rest.
Rest at mashout 10 minutes for vorlauf.
Can do a triple decoction, mash in for acid rest, omit Lactic acid. |
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Vienna Lager
|
Vienna Lager
|
11 Gallons |
1.053 |
1.008 |
5.97 |
22.75 |
5.74 °L
|
946 |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2021 3:51 PM |
Notes: Mash Temp: 148 (I like going lower because I like mine to finish a bit drier, but you could adjust for personal preference if you want it slightly sweeter)
-Begin fermentation at 54-56F for 3-4 days
-Begin to ramp the temp up 4-5F every 12 hours until reaching 68-72ish (I usually wait until it seems like fermentation is past high krausen, Usually this is somewhere around day 3 post pitch.)
-Let it rest at the 68-72 range until it's reached full attenuation and any off-flavors are no longer noticeable, not usually more than 3-6 days at this temp.
-Begin cold crashing to 34-36F I usually just cold crash like 5F every 6-12ish hours, really whatever is most convenient. Sometimes i'll just put it in the fridge and let it cold crash fully.)
-Let 'lager' as long as desired. I don't typically leave mine in primary to lager very long. Usually only a day or two, I typically get my kegged within a few days as my schedule allows.
***suggested is 2-3 weeks***
-At this point there is certainly no reason you can't drink it now without weeks of lagering. The clarity will not be great, but it should taste just fine. You could help clarity with whatever fining agents you typically use (gelatin for me occassionally). Otherwise if I do 'lager' my lagers it's just in the serving keg inside my kegerator. That's usually just dictated by how much space I have in the kegerator. |
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Downhill Lager 2
|
International Pale Lager
|
18 Litres |
1.053 |
1.011 |
5.46 |
27.8 |
5.75 °L
|
946 |
1 |
|
|
|
| Boil
Size: 31.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 132.4 g |
Creation
Date: 8/12/2020 7:13 AM |
| Notes: |
|
|
P.I.M.M.P
|
Czech Premium Pale Lager
|
11 Gallons |
1.054 |
1.009 |
5.99 |
44.88 |
3.33 °L
|
946 |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2017 1:09 AM |
| Notes: |
|
|
Not Da Marzen
|
Märzen
|
5.5 Gallons |
1.057 |
1.011 |
6.02 |
21.47 |
15.59 °L
|
946 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2017 3:45 AM |
| Notes: Doughed in to achieve max tun volume (5gal) . Held at temp for time then sparged grain to achieve boil volume. Heated water and mixed runnings with new water to achieve total boil volume |
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Whatever's Cool With Me
|
American IPA
|
28 Litres |
1.061 |
1.013 |
6.27 |
57.93 |
7.42 °L
|
946 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 71 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2017 8:26 AM |
| Notes: |
|
|
The Luckiest Man
|
American Pale Ale
|
5 Gallons |
1.053 |
1.01 |
5.64 |
43.81 |
6.09 °L
|
946 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2017 1:20 PM |
Notes: Mash tun 60 min at 152 deg
Spare at 170 deg |
|
|
The Thaw
|
Vienna Lager
|
5.3 Gallons |
1.058 |
1.013 |
5.84 |
30.2 |
7.7 °L
|
946 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2017 6:58 PM |
| Notes: |
|
|
Fox & Hound Harvest Ale
|
American IPA
|
19 Litres |
1.057 |
1.013 |
5.71 |
73.71 |
18.75 °L
|
946 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 5:39 PM |
| Notes: |
|
|
BBC DSP Extract
|
Robust Porter
|
5 Gallons |
1.057 |
1.014 |
5.59 |
28.06 |
29.26 °L
|
946 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2013 2:17 AM |
| Notes: |
|
|
Grump Red Head V4
|
Specialty IPA: Red IPA
|
20 Litres |
1.063 |
1.016 |
6.2 |
41.38 |
17.22 °L
|
946 |
0 |
|
|
|
| Boil
Size: 28.5 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: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 12:31 AM |
Notes: First recipe using Rye Malt, I want something Spicy that also works with the mosaic flavour. Might need to increase or decrease the RYE dependant on the results.
From a microbrewery standpoint I like the idea of using the same Yeast for more than a few recipes. |
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3.1 Ipa
|
American IPA
|
18.93 Litres |
1.064 |
1.017 |
6.23 |
54.6 |
11.78 °L
|
946 |
0 |
|
|
|
| Boil
Size: 24.61 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2016 10:52 AM |
| Notes: |
|
|
AMBER WAVES OF GRAIN NHC 2011
|
American Amber Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.91 |
35 |
16.97 °L
|
946 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2016 10:25 PM |
| Notes: |
|
|
Vanilla Porter
|
American Porter
|
5 Gallons |
1.06 |
1.016 |
5.73 |
48.29 |
35.03 °L
|
946 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 12/5/2015 8:03 PM |
| Notes: |
|
|
Amber Alê
|
American Amber Ale
|
20 Litres |
1.061 |
1.013 |
6.23 |
42.63 |
15.83 °L
|
946 |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2015 6:01 PM |
| Notes: |
|
|
Sour Blonde
|
Straight (Unblended) Lambic
|
4 Gallons |
1.054 |
1.012 |
5.57 |
32.16 |
3.78 °L
|
946 |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
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: 1/24/2015 3:06 PM |
Notes: Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Sour Blonde Ale
Target ABV: 7.5%
Target IBUs: 26
Recipe Type: Sour Beer Recipe
Overall
4.5/ 5
User Rating
22 total ratings
0
Posted January 23, 2014 by Crafted Pours
RECIPE
Russian River Brewing Temptation Clone – All Grain
Profile: HomeBrew recipe for a sour blonde ale similar to Russian River Brewing Temptation. Requires three levels of fermentation and about 9 months of total aging. Results in a complex blonde ale with refined sour flavors and earthy yeast notes.
Ingredients:
Malts
12 lbs Pale 2-row Malt
1 lb. Acidulated Malt
12 oz. CaraPils Malt
Hops
1/2 oz. Bravo 14%, 60 minutes
1/2 oz Styrian Goldings 4%, 40 minutes
1/2 oz. Styrian Goldings, at flameout
Yeast
Primary Fermentations – Wyeast 1214 Belgain Abbey
Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis
Tertiary Fermentation – Wyeast 5335 Lactobacillus
Other: 4 oz small light-toast oak chips soaked in Chardonnay wine for 24 hours.
Instructions:
Mash all grains for 60 minutes at 155 degrees.
Sparge at 170 degrees.
75 minute boil with hop regimen above.
Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.
Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar. |
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|
Testbrygg 17/1/2015
|
American IPA
|
13 Litres |
1.059 |
1.017 |
5.57 |
61.07 |
24.18 °L
|
946 |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2014 1:26 PM |
| Notes: |
|
|
Ameri-pale
|
American Pale Ale
|
4.99 Gallons |
1.059 |
1.015 |
5.9 |
44.8 |
4 °L
|
946 |
0 |
|
|
|
| Boil
Size: 3.01156 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 3/6/2011 11:15 PM |
Notes: Mash went well. 157 Infusion, 168 sparge. Boil perfect, pitched harvested American Ale (from last batch) at 65. All in all seemed to go well, stuck to hops schedule.
Transfer into the secondary, had lots of problems with a plugged siphon(s). Just had to dump" from primary to secondary, which dont do of course, but my siphon(s) got stuck too many times and broke one of them :( So whilst in the secondary, it changed color to a darker color, so the SRM increased at lease 2 then what is being displayed.
ALWAYS have plugs in a muslan bag or something. Lesson learned. |
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|
Buzzed Brown 3
|
American Brown Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.66 |
29.3 |
24.87 °L
|
946 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2013 3:19 PM |
Notes: Actual numbers:
OG: 1.055 @ 5.5 gallons
FG: 1.012
= 5.6%
Cold-brewed specialty coffee added to secondary fermentor, sat for 10 days; cold-conditioned for 5 days before kegging.
Attempted to keep mash temp up near 154 by periodically adding boiling water....some success; still dropped to 150 at the end of the hour. |
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