|
Old School English Ale (1890's)
|
Standard/Ordinary Bitter
|
11 Gallons |
1.061 |
1.012 |
6.42 |
24.54 |
4.56 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
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: 8/15/2012 1:24 AM |
Notes: Yeast subs: WY1028, WY1098, WL007
Ferment low 60's for the first 3-4 days bring up to 68+ towards end of fermentation.
F.G. = 1.012-1.014
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|
Cardene Dunkelweizen
|
Dunkelweizen
|
60 Litres |
12.884 |
3.722 |
4.92 |
12.36 |
19.23 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 90 Litres |
Boil Time: 90 |
Boil Gravity: 8.7 |
Efficiency: 55 |
Mash Thickness: 2.7 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2014 6:44 PM |
| Notes: |
|
|
Galaxy IPA
|
American IPA
|
5 Gallons |
1.064 |
1.012 |
6.78 |
52.66 |
5.26 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
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: 2/25/2017 1:36 AM |
| Notes: |
|
|
Gluten Free Oktoberfest
|
Märzen
|
1 Gallons |
1.06 |
1.013 |
6.07 |
18.18 |
11.65 °L
|
3.4K |
4 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 7:51 PM |
| Notes: Grits are buckwheat. |
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Purple Pineapple Sour
|
Mixed-Fermentation Sour Beer
|
14 Gallons |
1.056 |
1.014 |
5.52 |
4.66 |
4.98 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 8:23 PM |
| Notes: |
|
|
First Raspberry Philly Sour
|
Fruit Lambic
|
18.9 Litres |
1.04 |
1.005 |
4.56 |
9.13 |
3.16 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 23.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 62.53 bar |
Creation
Date: 11/25/2020 9:59 AM |
| Notes: |
|
|
Goose Island Sweet Porter Extract Kit
|
Irish Stout
|
5 Gallons |
1.082 |
1.027 |
7.24 |
24.62 |
40.03 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2018 11:45 PM |
Notes: 1/25: 6pm: Started yeast starter. 1.5L with 5.4 oz light DME
Added 2 packs of Safale S-04 yeast
SG 1.08
1/26: 8am: blew out bung and foam everywhere.
Cleaned up, put bung back and clamped down.
2/7: transfered to secondary SG: 1.026 ABV: 7.09% |
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Cutting Tiles Clone
|
American IPA
|
5 Gallons |
1.095 |
1.024 |
9.38 |
78.44 |
6.3 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.159 |
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: 8/19/2016 11:35 AM |
| Notes: |
|
|
East Coast LA Lager
|
American Lager
|
5.5 Gallons |
1.046 |
1.011 |
4.56 |
26.72 |
9.29 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 9:52 PM |
Notes: Base Malt brand is Briess Gold Pils Vienna Malt,
Diacytl Rest day 4 @59F
Cold Crash @ day 7 3 days @ 36F |
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Bud Light Clone (2)
|
American Light Lager
|
6 Gallons |
1.039 |
1.008 |
4.06 |
10.97 |
2.81 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 80 |
Mash Thickness: 1.3 |
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: 3/22/2016 4:00 PM |
| Notes: |
|
|
The RIPA - Rye Imperial IPA
|
Imperial IPA
|
5.5 Gallons |
1.082 |
1.019 |
8.23 |
75.48 |
11.21 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Priming Sugar |
Priming Amount: 5 Oz |
Creation
Date: 11/30/2012 4:16 PM |
| Notes: Ferment for 7-10 days, then transfer to secondary fermenter and dry hop with Falconer's Flight and Amarillo. Bottle after another 14 days or until clouding settles. Alternatively, cold crash after seven days in secondary. |
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Session Even Keel
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.04 |
1.009 |
4 |
49.45 |
6.97 °L
|
3.4K |
0 |
|
|
Author:
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|
octopussy
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 85 |
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: 1/11/2016 4:58 PM |
| Notes: safale 05 and london 111 |
|
|
Saizon
|
Saison
|
1 Gallons |
1.058 |
1.012 |
6.08 |
34.86 |
4.52 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
Mash Thickness: 1.75 |
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: 12/19/2018 4:32 PM |
| Notes: |
|
|
Simple Sweet Cider
|
Common Cider
|
5 Gallons |
1.065 |
1.007 |
7.68 |
0 |
5.67 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2013 10:52 PM |
Notes: This is an easy and delicious sweat cider. Here are the instructions:
• Buy 5 gal of fresh unfiltered cider (pasteurized)
• Buy 6 cans of Apple juice concentrate. (No preservatives or added sugar)
• Buy Yeast nutrient
• Buy Champaign yeast. I usually use 2 packs of the dry yeast because it only cost $ 0.75.
• Mix your cider, thawed apple juice concentrate, and yeast nutrient in a car boy. Make sure you start with the apple juice concentrate and top off with cider leaving room for fermentation at top of carboy.
• Mix well and take an OG reading.
• Shake really well for 2 mins and Pitch yeast.
• Seal with airlock and put in cool dark room for 7 days.
• Buy 5-6 more cans of apple juice concentrate and rack cider onto apple juice concentrate in bottling bucket.
• Mix well and bottle. (do not add any priming sugar) The apple juice concentrate acts as your priming sugar.
• Make sure you use proper sanitization throughout the all processes. (I use star no rinse sanitizer.)
• Bottle.
• Make sure to open a bottle every week to determine carbonation level. Once desired carbonation level is achieved refrigerate all bottles to stop carbonation.
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|
David Heath's Verdant IPA
|
American IPA
|
16 Litres |
1.058 |
1.011 |
6.12 |
49.64 |
5.96 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 18.59 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19.4 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/8/2021 1:07 PM |
Notes: David Heath's Verdant IPA Recipe converted to my 16 Litre Induction BIAB Setup.
One major change I did was to add 10 IBU 60min Hops. I brewed several simmilar reciepes with mosaic and never found the early additions too harsh and liked the smooth bitterness and kettle hop aroma they added to the backbone.
Minor changes to the grain bill: Reduced Oats to 10%, Vienna to 12% (5% each). Added 1% sugar for 1point higher sg. |
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|
ImperiaL IPA
|
American Strong Ale
|
20 Litres |
1.075 |
1.016 |
7.73 |
50.91 |
13.55 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 8:26 PM |
| Notes: |
|
|
Sierra Nevada Porter Clone
|
Robust Porter
|
46 Litres |
13.79 |
3.441 |
5.57 |
31.01 |
27.51 °L
|
3.4K |
1 |
|
|
Author:
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Hellsteam Brewing
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 11.6 |
Efficiency: 72 |
Mash Thickness: 3.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: Force carbonation |
Priming Amount: N/A |
Creation
Date: 4/17/2015 7:20 PM |
| Notes: Weyerman pale ale malt substitutes 2-row and munich malt; |
|
|
IPA 6 GALLON
|
American IPA
|
6 Gallons |
1.065 |
1.014 |
6.64 |
56.22 |
7.24 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 10/10/2015 11:18 AM |
| Notes: |
|
|
Brrr
|
American Strong Ale
|
5 Gallons |
1.077 |
1.017 |
7.88 |
53.31 |
18.18 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 8.24 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 1.1 |
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: 11/6/2015 9:58 PM |
| Notes: |
|
|
25C - Belgian Strong Golden - BSG
|
Belgian Golden Strong Ale
|
24 Litres |
19.114 |
2.423 |
9.13 |
30.14 |
3.79 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 17.7 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2017 4:45 PM |
Notes: Like most lagers, I'd give this 2 months from brew day before serving. 1 month in the fermenter (dry-hop at the end if you're going that route) and another for lagering.
1388 takes a long time to drop out, even with gelatin.
I serve this about 2psi higher than normal (flow control helps). There will be foam, but a nice fluffy head is to style and there should be a bit more prickly carbonation. |
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