#198 Easy English Beer
|
American Pale Ale
|
5.15 Gallons |
1.056 |
1.016 |
5.26 |
29.89 |
11.55 °L
|
10.7K |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2014 5:09 AM |
Notes: |
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Imperial Red Ale
|
American Strong Ale
|
6.5 Gallons |
1.086 |
1.024 |
8.18 |
69.51 |
17.95 °L
|
10.7K |
2 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 85 |
Mash Thickness: 1.4 |
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: 3/23/2017 1:02 AM |
Notes: WLP060 Blend |
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Chocolate Peanut Butter Milk Stout
|
Sweet Stout
|
6 Gallons |
1.061 |
1.019 |
5.48 |
31.86 |
37.99 °L
|
10.7K |
3 |
|
|
Boil
Size: 7 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: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2017 8:12 PM |
Notes: |
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New England IPA
|
American IPA
|
5 Gallons |
1.059 |
1.012 |
6.17 |
110.97 |
5.31 °L
|
10.7K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2017 1:47 PM |
Notes: BYO states OG = 1.061, FG = 1.012, IBU = 56, SRM = 5, ABV = 6.5%.
Heat water to 158 F. Add malt extracts and dissolve. Add first wort hop, bring to boil.
At boil add 0 min hops, boil 60 minutes.
On heat off, add 0 minute hops.
Cool wort to 180 then add whirlpool hops, allow to stand for 20 minutes, chill to 64.
Oxygenate wort. Pitch yeast.
Mix dry hops and divide into thirds.
1/3 added after two days, remove after two to three days.
1/3 added at end of fermentation, remove after two to three days.
1/3 added after three days end of fermentation, remove after two to three days. |
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Rochefort 10 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.109 |
1.027 |
10.72 |
41.9 |
40 °L
|
10.7K |
1 |
|
|
Boil
Size: 7.25 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: 11/16/2012 10:19 PM |
Notes: Note:
For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup. |
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Peanut Butter Porter
|
English Porter
|
5.5 Gallons |
1.067 |
1.024 |
5.68 |
22.71 |
35.03 °L
|
10.7K |
9 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2017 7:58 PM |
Notes: |
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Anchor Liberty Ale Clone
|
American Pale Ale
|
5 Gallons |
1.058 |
1.015 |
5.61 |
41.16 |
4.3 °L
|
10.7K |
4 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 12:34 AM |
Notes: |
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Chocolate Peanut Butter Porter
|
American Porter
|
10 Gallons |
1.079 |
1.026 |
6.94 |
9.49 |
35.98 °L
|
10.7K |
3 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 12:41 AM |
Notes: |
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Goose Island 312
|
American Wheat or Rye Beer
|
5 Gallons |
1.045 |
1.012 |
4.21 |
25.4 |
3.73 °L
|
10.6K |
4 |
|
Author:
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Players Only Brewing
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Boil
Size: 6.5 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: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 4/9/2012 6:09 PM |
Notes: Cool to 70° and pitch yeast.
Primary Fermentation = 7 days @ 66°F
Secondary Fermentation = 7 days @ 66°F (if needed)
----------------------------------------
Below is Mike's original spec's for this beer. AA's for the Cascade hops are 7 on here but Mikes is @ 5.5 AA's that's the reason IBU's coming out higher on here.
O.G. = 1.041 F.G. = 1.010
IBUs = 17.7 Alcohol = 4.0%
Primary Fermentation = 7 days @ 66°F
Secondary Fermentation =7 days @ 66°F
Ingredients
3 lb Extra Light Dry Malt extract
2.25 lb Wheat Liquid Malt extract
0.50 oz Liberty [4.30%] (60 min) Hops
1.0 oz Cascade [5.50%] (15 min) Hops
0.50 oz Cascade [5.50%] (0 min) Hops
2 Pkg US-05 American Ale Yeast Instructions
Add 0.50 oz Liberty @ start of boil.
Add 1.0 oz Cascade & Irish moss @ 15 minutes left.
Add yeast nutrient @ 10 min left.
Turn off heat add .5 oz Cascade hops
Cool to 70° and pitch yeast.
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Gumball Head Clone
|
American Wheat or Rye Beer
|
5 Gallons |
1.051 |
1.013 |
5.1 |
19.57 |
5 °L
|
10.6K |
4 |
|
|
Boil
Size: 5.99671 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 74 |
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: 4/7/2011 12:22 AM |
Notes: |
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Treehouse Julius
|
American IPA
|
5.5 Gallons |
1.066 |
1.015 |
6.7 |
80.21 |
7.32 °L
|
10.6K |
5 |
|
|
Boil
Size: 7.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.3 |
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: 11/2/2015 7:20 PM |
Notes: |
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Dirty Bastard Clone
|
Strong Scotch Ale
|
5.5 Gallons |
1.081 |
1.016 |
8.46 |
53.49 |
22.41 °L
|
10.6K |
1 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 1:08 AM |
Notes: |
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Russian River - Pliny The Elder (approximation) Braumeister 20l
|
Imperial IPA
|
21 Litres |
1.081 |
1.013 |
9.57 |
45.02 |
5.95 °L
|
10.6K |
5 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2015 10:52 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l. RO
25l to mash / Ph mash: 5.3
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
First dry hop for 2 days when the density is approximately 1.015 days
Amarilo
Centennial
Columbus
Two days later, enter with the second dry hopping for two more days. Totaling 4 days of dry hopping.
Simcoe
Columbus
Check if the density stabilized before the cold crash.
Cheers
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George Washington's Small Beer
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Specialty Beer
|
1 Gallons |
1.049 |
1.011 |
4.94 |
30.28 |
1.97 °L
|
10.6K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2013 9:31 PM |
Notes: From George Washington's notebook circa 1757.
This recipe has been scaled down from a full cask size to 1 gallon.
Ingredients, per Washington's recipe:
0.5lb Wheat Bran
1lb Molasses (light molasses, or Lyle's Golden Syrup)
Hops to your taste
Heat 1.50 gallons of water to 165F. Add wheat bran, and heat to boiling. At start of boil, add first hops.
Stir well to avoid bran sticking to bottom of kettle.
Add aroma hops with 10 minutes remaining.
Pour boiling contents of kettle over a strainer into a new kettle that has the molasses/golden syrup in it. Let the strainer drain for a couple of minutes, then discard the spent bran/hops.
Cool to "just above blood warm" or around 80-90F. Pitch yeast and attach blow tube or airlock.
Ferment 7-10 days, then bottle without priming (this is a still beer). There may be some residual fermentation that provides very light carbonation. You can also wait until all fermentation completes and then bottle, which takes about 14 days or so.
This beer could benefit from extended resting time to let the fluffy trub settle out - whether in the fermenter, or the bottle. It will not form a typical yeast layer on the bottom of a bottle, but rather more of a gelatin-like layer in the bottle. Be aware when pouring the beer from the bottle so globs of trub don't fall into the glass.
*****************
* Tasting Notes *
*****************
Appearance - much like a hefeweizen. Bright, cloudy yellow. Described as looking like "pineapple juice" by a few people.
Aroma - yeasty, with light fruit.
Flavor - Grapefruit and wheat. Harsher/edgier citrus "zing" when fresh, which has mellowed considerably over the course of a few weeks in the bottle. This beer has a hint of dryness, with a very forward hop presence.
***************
* Bottom line *
***************
This is an interesting piece of history from Mr. Washington. I will be bottling this a month or two before the 4th of July, to share with others.
George advises "hops to your taste" and I would take him up on it - vary the hops but watch out with the alpha...you want low alpha hops for this brew. The bitterness of the hops presents itself assertively if you are not careful with the bittering amount.
This is a very light and dry beer that showcases hops if you proportion it right, with a smooth mouthfeel and very light wheat notes.
***************************************
* Original Recipe - punctuation added *
***************************************
To make Small Beer
Take a large Sifter full of Bran[.]
Hops to your Taste. Boil these 3 hours. Then strain out 30 Gallons into a Cooler, put in 3 Gallons Molasses while the Beer is scalding hot or rather drain the molasses into the Cooler & strain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm. Then put in a quart of Yeast if the weather is very cold, cover it over with a Blanket & let it work in the Cooler 24 hours. Then put it into the Cask[.] leave the bung open till it is almost done working[.] Bottle it that day Week it was Brewed. |
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American Wheat IPA
|
American IPA
|
5 Gallons |
1.074 |
1.018 |
7.36 |
96.78 |
4.94 °L
|
10.5K |
1 |
|
|
Boil
Size: 8.5 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: 5/17/2016 9:01 PM |
Notes: Rye listed above is Caramel RYE |
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Highlander Chocolate Coffee Porter
|
Robust Porter
|
22 Gallons |
1.057 |
1.016 |
5.41 |
19.33 |
39 °L
|
10.5K |
1 |
|
Author:
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Highlander
|
|
Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: None/Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 4/30/2012 5:27 AM |
Notes: Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out.
Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste.
Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.
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Southern Tier Creme Brulee Clone
|
Sweet Stout
|
5.5 Gallons |
1.108 |
1.03 |
10.3 |
17.27 |
50 °L
|
10.5K |
7 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 6/13/2016 6:56 AM |
Notes: |
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Bohemian Pilsner
|
Bohemian Pilsener
|
6 Gallons |
1.056 |
1.014 |
5.48 |
37.41 |
3.84 °L
|
10.5K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 44 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2017 9:36 PM |
Notes: pick up irish moss
4 packets of yeast
the colder you start out, the less the diacetyl that is produced
Let it go for 12 hrs at 40 degrees. creep up to 50 degrees by 48 hrs
Steve's thoughts: I don't entirely agree with his fermentation method
mostly because normally you would actually do what's called a diacetyl rest
because SOME "will" be produced, so what you do is raise the temp after ferm is mostly finished, to let the yeast eat those byproducts basically
so you could follow his schedule, let it sit at 50 for a week or two, then raise to 65 or even 70 for 2 days to finish of the diacetyl
THEN down to lagering temps (close to freezing as you dare) |
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Bakke Brygg American Red Ale 25 L
|
American Amber Ale
|
25 Litres |
1.065 |
1.015 |
6.61 |
65.32 |
16.19 °L
|
10.5K |
8 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/l |
Creation
Date: 12/8/2013 7:33 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjør gjerne en "coldcrash" (senke temperaturen i ølet så langt ned mot - men over 0 grader - som du klarer) etter 12 dager, et par dager før ølet tappes. Dette vil bidra til mer effektiv bunnfelling av tørrhumlen før tapping.
Gjæralternativer: WLP007, WLP008, WLP051, WLP090, Safale US-05, Danstar Nottingham |
|
Stone & Wood Pacific Ale
|
American Amber Ale
|
21 Litres |
1.057 |
1.011 |
6.06 |
30.41 |
7.01 °L
|
10.5K |
8 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.109 |
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: 11/12/2014 1:03 AM |
Notes: Kinda based on
http://aussiehomebrewer.com/topic/58028-stone-and-wood-extract-clone/ |
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