Bohemian Pilsner
|
Bohemian Pilsener
|
6 Gallons |
1.056 |
1.014 |
5.48 |
37.41 |
3.84 °L
|
11.4K |
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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Chocolate Peanut Butter Porter
|
American Porter
|
10 Gallons |
1.079 |
1.026 |
6.94 |
9.49 |
35.98 °L
|
11.3K |
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: |
|
Premium Czech Pilsner
|
Czech Premium Pale Lager
|
5 Gallons |
1.05 |
1.013 |
4.9 |
34.94 |
2.68 °L
|
11.3K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: co2 |
Priming Amount: 14.36 psi |
Creation
Date: 8/5/2020 7:11 PM |
Notes: It's Czech pilsner. Think Pilsner Urquell or Stella Artois.
Light in color and fizzy, this pilsner is quite sessionable and more about the hops than the malt, but not in an unbalanced way. Agnus hops give a lemon scent and a very low proportion of herbal scent, late and early variety Saaz hops bring mild, earthy, herbal, and spicy flavors. |
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The Great Pumpkin....Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.06 |
1.017 |
5.7 |
22.42 |
13.41 °L
|
11.3K |
22 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 25 |
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: N/A |
Creation
Date: 4/6/2012 12:23 AM |
Notes: Campden Tablet prior to steeping.
Irish Moss, Whirlfloc @ 15 min.
Yeast Nutrient @ 10 min.
Carbonation volume = 2.3 |
|
Yorkshire Bitter
|
Best Bitter
|
23 Litres |
1.042 |
1.012 |
3.93 |
33.04 |
9.63 °L
|
11.3K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2017 11:11 PM |
Notes: |
|
Stone & Wood Pacific Ale
|
American Amber Ale
|
21 Litres |
1.057 |
1.011 |
6.06 |
30.41 |
7.01 °L
|
11.3K |
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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Chocolate Peanut Butter Milk Stout
|
Sweet Stout
|
6 Gallons |
1.061 |
1.019 |
5.48 |
31.86 |
37.99 °L
|
11.3K |
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: |
|
Honey Brown Ale
|
Mild
|
5 Gallons |
1.049 |
1.012 |
4.77 |
20.61 |
17.4 °L
|
11.3K |
1 |
|
|
Boil
Size: 6.37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 9/19/2015 5:56 PM |
Notes: |
|
Xocoveza Clone
|
American Stout
|
8 Gallons |
1.083 |
1.023 |
7.88 |
36.04 |
50 °L
|
11.3K |
7 |
|
|
Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2016 11:37 PM |
Notes: |
|
Leffe Brune Clone
|
Belgian Dubbel
|
14.5 Litres |
1.066 |
1.016 |
6.56 |
29.42 |
19.42 °L
|
11.3K |
5 |
|
|
Boil
Size: 22.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2016 1:15 AM |
Notes: |
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Prickly Pear Ipa
|
American IPA
|
6 Gallons |
1.056 |
1.003 |
7.04 |
48.14 |
14.49 °L
|
11.3K |
0 |
|
Author:
|
|
MoleculeChaser
|
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Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 54 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: cane sugar |
Priming Amount: N/A |
Creation
Date: 1/25/2015 8:06 PM |
Notes: |
|
Irish Sunset
|
Irish Red Ale
|
21 Litres |
1.052 |
1.012 |
5.27 |
30.16 |
13.96 °L
|
11.3K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2016 5:17 PM |
Notes: Manter a cerveja o mais SECA possivel, fazer conversao (alfa-amilase) de pelo menos 75 minutos, a menos de 65 graus (entre 62-65°C).
Mash out pelo menos 10 minutos a 78 graus.
COMO HIDRATAR O FERMENTO
- Ferva o equivalente a 10ml de água para cada grama de fermento (de preferência no mesmo recipiente onde vai hidratar, como um erlenmeyer de borosilicato, que pode ser levado diretamente ao fogo).
- Resfrie a água até a temperatura correta (eu normalmente fervo no dia anterior para não ter que ficar resfriando na hora, e então simplesmente aqueço um pouco na hora da reidratação para corrigir a temperatura... muito mais fácil).
- Previamente, tire o pacote de fermento da geladeira para que lentamente ele fique na temperatura ambiente.
- Abra o pacote do fermento e jogue lentamente na água, aos poucos. Se jogar o pacote de uma vez é possível que se forme pequenas "montanhas" de fermento seco.
- NÃO MEXA, espere pelo menos 15 minutos antes disso. Mexer nesse momento também pode matar células pela agitação.
- Depois de uns 15 minutos, se ainda existirem essas "morrinhos" de fermento, comece a mexer suavemente para desmanchá-los.
- Comece então, de 5 em 5 minutos, a agitar suavemente a mistura para homogenizar.
- Ao final, o líquido deve ficar como um creme um pouco mais líquido.
- Se a temperatura da mistura estiver com uma diferença maior que uns 8º C para o mosto, adicione um pouco deste mosto no recipiente para lentamente equalizar as temperaturas. Choques de temperatura pode fazer o fermento gerar mutantes.
- O processo inteiro de hidratação deve durar uns 30 minutos. |
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NHC Award Winning Cream Ale
|
Cream Ale
|
2.5 Gallons |
1.054 |
1.006 |
6.29 |
16.46 |
3.01 °L
|
11.2K |
3 |
|
Author:
|
|
counterbrewrecipes
|
|
Boil
Size: 3.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 11/27/2017 10:27 PM |
Notes: Excellent cream ale. Keep the corn or rice at or under 10% too much corn gives a weird twang. With us 05 I always rehydrate. I take some of the extra wort from the mash, balance it to 1.035. boil, chill, and rehydrate the yeast, if you don't you get some weird pear like esters. I've tried 001 and 1056 both were clean but not dry enough. K97 kolsch yeast was great. Taken straight from the winners section of the aha website. |
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Banana Hefeweizen
|
Weissbier
|
11 Gallons |
1.058 |
1.008 |
6.59 |
8.71 |
4.4 °L
|
11.2K |
5 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 69 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2017 5:28 PM |
Notes: |
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Talus A Trippel Like... BIPA
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Belgian Golden Strong Ale
|
14 Gallons |
1.075 |
1.009 |
8.59 |
65.83 |
6.78 °L
|
11.2K |
21 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2012 3:39 AM |
Notes: |
|
Punk IPA (if Brewdog Were Trill)
|
American Pale Ale
|
23 Litres |
1.06 |
1.014 |
6.09 |
38.22 |
5.5 °L
|
11.2K |
12 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2016 1:02 PM |
Notes: |
|
Bakke Brygg JuleAle 2016 20 L
|
American Brown Ale
|
20 Litres |
1.064 |
1.014 |
6.54 |
42.81 |
21.63 °L
|
11.2K |
9 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/L |
Creation
Date: 8/31/2016 9:34 AM |
Notes: Mesking på 67 grader i 60 min, utmesk på 77 grader i 10 min (hvis mulig).
Ønsker du en noe sterkere øl, kan du tilsette 0,5 kg lys spraymalt i kok, eller om du har plass i meskekaret ditt, kan du bruke 1 kg mer (Maris Otter) Pale Malt i mesken. Dette vil høyne OG'en din med omtrent 9 poeng (ved bruk av malt vil det selvsagt komme an på utbyttet ditt).
Dersom du ønsker en krydret øl, kan du eksperimentere med klassiske "julekrydder" som ingefær, kanel, appelsinskall, muskat, koriander, stjerneanis osv. Men vær forsiktig med krydrene, de kan fort ta over smaksbildet i ølen totalt! Et relativt forsiktig utgangspunkt til 20 liter kan være:
20 g tørket appelsinskall, 5 min kok
5 g koriander, malt, 5 min kok
5 g ingefær, malt, 5 min kok
Kjøl ned vørter til 17 grader før pitching av gjær. Gjæring på 17-18 grader under stormgjæring, 20 grader f.o.m. stormgjæring avtar, i totalt ~14 dager. |
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Grapefruit Honey Ale
|
American IPA
|
1 Gallons |
1.057 |
1.016 |
5.38 |
43.4 |
7.1 °L
|
11.2K |
4 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: honey |
Priming Amount: 3 tablespoons |
Creation
Date: 8/9/2012 5:36 PM |
Notes: PREP Peel from 1 scrubbed and dried grapefruit
60-MINUTE MASH AT 152 ° F
2 quarts water, plus 1 gallon for sparging
1.35 pounds English Pale malt
0.1 pound Victory malt
0.1 pound Caramel 10 malt
0.1 pound Caramel 20 malt
0.15 pound torrified wheat
60-MINUTE BOIL
0.1 ounce Columbus hops
0.2 ounce Amarillo hops, divided into halves
0.2 pound clear Belgian Candi Sugar
¼ cup honey
FERMENT ½ packet English ale yeast, such as Safale S-04 (see note)
3 tablespoons honey, for bottling
Note: Hops, like other crops, experience shortages depending on the growing season. Amarillo stocks can vary from year to year.
So if you have a hard time finding them, try Centennial or Cascade for a citrus-filled hop character.
PREP: Preheat the oven to 250 ° F.
Place the pieces of grapefruit peel directly on a baking sheet and bake on the lower rack until they are dry, 15 to 20 minutes,
or until the peel begins to brown.
MASH: In a medium stockpot, heat the 2 quarts water over high heat to 160 ° F. Add all the malts and torrified wheat and stir gently.
The temperature should reduce to 150 ° F within 1 minute.
Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F.
Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until
the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the
temperature reaches 170 ° F.
Turn off the heat.
SPARGE: Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains. Recirculate the collected liquid through the grain once.
BOIL: Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to
a slow rolling boil and add the Columbus hops.
Add half of the Amarillo hops after 30 minutes, the grapefruit peel after 55 minutes, and the remaining Amarillo hops after 59 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. At the 60-minute mark, turn off the heat,
add the Belgian Candi Sugar and ¼ cup honey, and stir to dissolve.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.
FERMENT: Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand,
and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the 3 tablespoons honey.
Variations:
1 ½ tablespoons of fresh grated ginger. Add it at 55 minutes into the boil.
Agave nectar will work as a substitution for honey. |
|
Rochefort 10 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.109 |
1.027 |
10.72 |
41.9 |
40 °L
|
11.2K |
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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Wee Heavy Braggot (1 Gallon)
|
Braggot
|
1 Gallons |
1.082 |
1.01 |
9.53 |
43.08 |
20.33 °L
|
11.2K |
0 |
|
|
Boil
Size: 2.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.014 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar (Bottling Bucket) |
Priming Amount: .70 |
Creation
Date: 12/8/2017 3:26 AM |
Notes: IMPORTANT: Add honey at end of boil, flame out.
Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.
Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.
Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.
The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. this also allows for the syrup above. You may need to add more water as you go to keep in line. Use a dip stick to measure.
I made a Yeast starter using 6g of GoFerm and 5g Safale yeast.
Finished Notes:
Wort ready at 1 gallon and SG of 1.080 NICE!
next time: Might swap Munich for Victory to see difference in dryness.
Turned out great at 1.010. Honey fermented clean (not too hot) I left in fermenter for 18 days before bottling. It was good and drinkable after being bottled for 3 weeks. I am told aging makes it even better so I will save the rest for a couple months.. |
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