|
Atomic Pineapple IPA
|
American IPA
|
11 Gallons |
1.074 |
1.017 |
7.53 |
58.99 |
7.4 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 13.16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 9 psi |
Creation
Date: 10/23/2021 5:53 PM |
Notes: Yeast Starter: 2.5 Ltrs
DME Required: 17.4 oz, 492.6 g
Growth Rate: 1.4
Ending Cell Count: 790 billion cells
Resulting Pitch Rate: 1.06M cells / mL / °P
Secondary Fermentation: 8 days at 68°F
* Dry Hopp + taste the beer to check if need the Pineapple Juice addition ( it depends on the taste of each one )
Tertiary / Third Fermentation: 3 days at 66°F
Cold Crash: 2 days 35f |
|
|
Reuben's Triple Crush Clone
|
Specialty IPA: New England IPA
|
23 Litres |
1.092 |
1.023 |
9.05 |
23.43 |
5.69 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 37.83 Litres |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 11/24/2020 10:45 PM |
Notes: https://beerandbrewing.com/recipe-reubens-triple-crush/
From Craft Beer & Brewing Magazine, Aug-Sep 2020
This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.
Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate. |
|
|
Brown's Banana Bread Ale
|
British Strong Ale
|
5 Gallons |
1.076 |
1.019 |
7.46 |
24.16 |
17.76 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: brown sugar |
Priming Amount: 4.25oz |
Creation
Date: 7/1/2016 5:42 PM |
Notes: Steeping with Cinnamon (4 sticks), Nutmeg seeds (2), Vanilla bean (1), and 2 tsp of whole cloves at knock out for 10 minutes.
If lacking banana aroma at end of primary fermentation, will add 4oz of banana extract and possibly 2 whole, ripened bananas |
|
|
Pils Done Right 2
|
German Pils
|
5.5 Gallons |
1.047 |
1.012 |
4.61 |
28.56 |
3.28 °L
|
3.5K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 63 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2016 4:10 PM |
| Notes: This isn't a fancy recipe, but this is the official Pilsner Urquell clone (with the exception of the Tettnanger bittering addition) |
|
|
The RIPA - Rye Imperial IPA
|
Imperial IPA
|
5.5 Gallons |
1.082 |
1.019 |
8.23 |
75.48 |
11.21 °L
|
3.5K |
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. |
|
|
Margarita Gose
|
Gueuze
|
5.2 Gallons |
1.044 |
1.008 |
4.78 |
12.97 |
3.85 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 66 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2013 3:59 PM |
| Notes: Can sub black patent for the black barley |
|
|
Nitro Milk Stout
|
Sweet Stout
|
11 Gallons |
1.063 |
1.011 |
6.89 |
28.66 |
39.01 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 84 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2015 4:38 PM |
Notes: 1.068
1.022 |
|
|
Traditional Oktoberfest
|
Oktoberfest/Märzen
|
6.5 Gallons |
1.063 |
1.016 |
6.15 |
20.62 |
11.18 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 6/18/2015 2:24 PM |
| Notes: |
|
|
Bud Lite
|
Light American Lager
|
6 Gallons |
1.038 |
1.008 |
4.01 |
18.4 |
2.31 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 80 |
Mash Thickness: 1.75 |
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: 11/3/2014 8:56 PM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
23 Litres |
1.046 |
1.01 |
4.7 |
24.38 |
2.99 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2015 12:28 AM |
| Notes: |
|
|
Three Weiss Men
|
Weissbier
|
5.5 Gallons |
1.053 |
1.015 |
4.97 |
9.65 |
3.78 °L
|
3.5K |
8 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/22/2015 9:57 PM |
Notes: Winner of the Quad State Beer Festival Competition 2016 (Belgian - Saisson - Wheat category)
Dough-in Grains to achieve 122* protein rest
Decoction #1
Remove 10 qts of mash (mostly grain with little mash water) and heat in second kettle. Stop heat and hold decoction for 10 minutes at 151* for starch conversion. After 10 minutes, bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 148*
Decoction #2
Remove 7 qts of mash (mostly grain with little mash water) and heat in second kettle. Bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 156*
Note: If any decoction remains from the boil, add it back throughout the 40 min rest to maintain mash tun temperature or when the boiled decoction cools to 156*
Fermentation Note: Pitch 100 billion cells of WLP 300 onto chilled wort for initial fermentation (DO NOT MAKE A STARTER - UNDER-PITCHING IS KEY!) Ferment at 60* for 72 hrs.
After 72 hrs, raise temperature to 68* until airlock activity becomes minimal.
After airlock activity becomes minimal, reduce temperature to 60* for the remaining primary fermentation. No secondary fermentation is required, Rack to keg or bottle condition.
|
|
|
Blueberry Muffin Wheat
|
Fruit Beer
|
5.5 Gallons |
1.055 |
1.014 |
5.31 |
21.58 |
8.64 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: force carb |
Priming Amount: N/A |
Creation
Date: 4/7/2016 9:52 PM |
| Notes: Primary for 14 days, add blueberrys to secondary and rack beer, let it sit for 2 weeks. Add extract at bottling/keging time. |
|
|
Cascade Orange/Coriander Pale Ale
|
California Common Beer
|
9 Litres |
1.054 |
1.015 |
5.06 |
42.88 |
7.96 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 16.6 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2012 7:35 AM |
| Notes: |
|
|
East Coast LA Lager
|
American Lager
|
5.5 Gallons |
1.046 |
1.011 |
4.56 |
26.72 |
9.29 °L
|
3.5K |
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 |
|
|
(Dark Saison)
|
Saison
|
6.5 Gallons |
1.055 |
1.011 |
5.82 |
33 |
29.01 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 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: 2/1/2016 11:29 PM |
| Notes: |
|
|
Horseradish Wit
|
Witbier
|
5.5 Gallons |
1.051 |
1.012 |
5.03 |
11.04 |
3.83 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 10/23/2017 3:03 AM |
| Notes: |
|
|
Pineapple Sour
|
Berliner Weisse
|
23 Litres |
1.049 |
1.01 |
5.03 |
5.13 |
6.71 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2019 11:51 AM |
| Notes: |
|
|
Unblended Lambic
|
Lambic
|
11 Gallons |
1.068 |
1.018 |
6.55 |
18.55 |
5.9 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.06 |
Efficiency: 86 |
Mash Thickness: 1.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 4:05 PM |
| Notes: Using Boil Stainless Steel Hop filter so IBU actually = 10. Use any Noble hop (fresh or aged) to total of 10 IBU max. Note Maltodextrin and Raw Flour and yeast neut added to Boil. Place in 10 Gallon De-Oaked Rum Barrel. Age 1-2 years. Another Version is to add 5 Lbs of Dried Apricots to the Barrel. Note Brett will take down to sub 1.010 so final ABV = 7.5% |
|
|
Cutting Tiles Clone
|
American IPA
|
5 Gallons |
1.095 |
1.024 |
9.38 |
78.44 |
6.3 °L
|
3.5K |
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: |
|
|
Summit Extra Pale
|
American Pale Ale
|
5 Gallons |
1.049 |
1.009 |
5.19 |
49.49 |
12.59 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 1:00 PM |
| Notes: |
|
|
|
|