Honey Brown Ale (sleeman Clone)
|
American Amber Ale
|
5.5 Gallons |
1.054 |
1.009 |
5.88 |
42.58 |
8.78 °L
|
10.5K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2017 8:00 PM |
Notes: |
|
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: |
|
Wit0915
|
Witbier
|
23 Litres |
1.05 |
1.012 |
4.96 |
16.25 |
4.64 °L
|
10.5K |
23 |
|
Author:
|
|
Per Morten
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2015 5:57 PM |
Notes: 12 gr. Koriander. 8+8 gr søte og bitre appelsiner.kok i 5 min. 1 ts gjæring ring 15 min.
Mase. 50 gr 15 min. 68 gr. 60 min. 77 gr. 10 min. Kok 90 min
|
|
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 |
|
Mint Chocolate Stout
|
American Stout
|
5 Gallons |
1.102 |
1.024 |
10.26 |
55.69 |
40 °L
|
10.5K |
4 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
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: 11/26/2012 8:26 PM |
Notes: 1 oz. of mint leaves and 4 oz. of cacao nibs added to secondary fermentor and allowed to sit for 2 weeks.
Actual OG and FG varied from estimation given by the calculator. Actual OG was 1.074 and actual FG was 1.024 for an ABV of 6.8%. |
|
Citra IPL
|
American Lager
|
5 Gallons |
1.054 |
1.011 |
5.6 |
42.39 |
4.83 °L
|
10.5K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2016 11:06 PM |
Notes: |
|
AleSmith IPA Clone - 20L
|
American IPA
|
20 Litres |
1.084 |
1.019 |
8.57 |
42.29 |
11.22 °L
|
10.5K |
2 |
|
|
Boil
Size: 23.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 2/23/2016 6:25 AM |
Notes: |
|
Mango Milkshake IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.019 |
6.14 |
65.66 |
5.75 °L
|
10.5K |
9 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2017 1:13 PM |
Notes: |
|
Honey Nut Brown Ale Biab
|
Northern English Brown
|
5 Gallons |
1.06 |
1.014 |
6.04 |
37.41 |
18.67 °L
|
10.4K |
22 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn surgar |
Priming Amount: 4oz |
Creation
Date: 4/25/2012 12:24 AM |
Notes: |
|
Gulden Draak Clone
|
Belgian Dubbel
|
5.5 Gallons |
1.083 |
1.011 |
9.5 |
23.86 |
11.86 °L
|
10.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2017 12:22 PM |
Notes: |
|
Murphy's Stout Clone
|
Irish Stout
|
5 Gallons |
1.055 |
1.014 |
5.4 |
40.24 |
50 °L
|
10.4K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 10/5/2016 11:33 PM |
Notes: |
|
Raspberry Sour
|
Wild Specialty Beer
|
1.8 Gallons |
1.058 |
1.011 |
6.09 |
12.13 |
4.36 °L
|
10.4K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2015 3:16 AM |
Notes: Gonna kettle sour with wyeast 5335. Full notes below.
1-2 day kettle sour with either WLP672 brevis (2.5 billion, 110f) or Omega plantarum oyl-605 (150 billion, 90f) or wyeast 5335 (10 billion, 95f). Need about 30-100 billion cells.
0.5 liter 1.04 lacto starter 24 hours before keep at recommended temp and swirl but don't areate unless brevis. Add 5g-10g chalk an ounce of pasteurized Apple juice and some yeast nutrients if desired.
OR, make a 0.5 l starter with 2 tsp of non fat Greek plain yogurt and do it all at 110f...
- To sour 5 gallons of wort with yogurt, make a 1 liter batch of unhopped starter wort the day before brew day. Add 2-4 teaspoons of live yogurt to the starter wort. Maintain a 100-110°F (37.8-43.3°C) temperature for about 24 hours. On brew day, and after the 24 hour sour starter is finished, mash and sparge a low IBU wort as normal, boil for a few minutes, and then chill the wort down to 100-110°F (37.8-43.3°C). Pitch the yogurt starter into the wort, and hold the temperature as close to the 100-110°F (37.8-43.3°C) range as possible. Bubbling CO2 through the wort is advised if possible to prevent potential off flavors, but is not required. Within 24 hours, the wort should be down in the 3.x pH range. Boil the wort, adding any hops that the recipe calls for, yeast nutrient, etc., and then cool the wort down to Saccharomyces pitching temperatures. Bob's your uncle! [2]
Refer to milk the funk wiki. And other sour kettling articles.
http://i0.wp.com/sourbeerblog.com/wp-content/uploads/2015/11/Lactobacillus-Temperature-and-Cell-Count-Chart.jpg
sanitize wort first by bringing to boil before lowering to lacto pitchign temp
consider loweing hte ph to 4.5 using lactic acid before pitching the lacto (add about 2-3ml lactic)
let the lacto go until ph = 3.5-3.6 |
|
Leffe Brune Clone
|
Belgian Dubbel
|
14.5 Litres |
1.066 |
1.016 |
6.56 |
29.42 |
19.42 °L
|
10.4K |
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: |
|
Pale Pilsner Ale
|
Standard/Ordinary Bitter
|
22 Litres |
1.051 |
1.014 |
4.86 |
43.78 |
5.24 °L
|
10.4K |
6 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 11/10/2013 11:27 AM |
Notes: |
|
120 Minute IPA Clone
|
Imperial IPA
|
10.5 Gallons |
1.189 |
1.038 |
19.85 |
75.55 |
6.79 °L
|
10.4K |
4 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.159 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2013 12:44 AM |
Notes: American Ale (Wyeast Labs #1056) [2500.00 ml]
Super High Gravity Ale (White Labs #WLP099) [2500.00 ml] [Add to Secondary]
In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.
Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.
1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.
Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.
Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.
Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.
OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.
Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.
Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event. |
|
Dragon's Blood Mead
|
Other Fruit Melomel
|
5.5 Gallons |
1.119 |
1.001 |
15.48 |
0 |
4.78 °L
|
10.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.088 |
Efficiency: 100 |
Mash Thickness: 1.3 |
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: 9/5/2017 6:51 PM |
Notes: |
|
The Great Pumpkin....Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.06 |
1.017 |
5.7 |
22.42 |
13.41 °L
|
10.4K |
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 |
|
Punk IPA (if Brewdog Were Trill)
|
American Pale Ale
|
23 Litres |
1.06 |
1.014 |
6.09 |
38.22 |
5.5 °L
|
10.4K |
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: |
|
Smoked IPA
|
Other Smoked Beer
|
5.5 Gallons |
1.073 |
1.02 |
6.95 |
62.52 |
13.17 °L
|
10.4K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2012 12:03 AM |
Notes: |
|
Green Flash West Coast IPA Clone
|
American IPA
|
5 Gallons |
1.075 |
1.017 |
7.63 |
109.9 |
8.32 °L
|
10.4K |
10 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
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: 4/8/2017 9:08 PM |
Notes: |
|
|
|