|
Barrel Aged Stout
|
Russian Imperial Stout
|
30 Litres |
1.081 |
1.017 |
8.45 |
53.83 |
31.58 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2015 1:16 PM |
| Notes: I have deliberated and deliberated over this recipe as it will be one of twelve batches of beer going into our lovely 200lt Bourbon barrel bought from the Speyside Cooperage in Scotland. |
|
|
Citra Double IPA (Clone) Kern River Brewing
|
American IPA
|
23 Litres |
1.071 |
1.014 |
7.58 |
84.65 |
6.23 °L
|
3.4K |
3 |
|
|
Author:
|
|
Mall
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2015 9:45 PM |
| Notes: |
|
|
Greenbriar Oak Stout
|
Wood-Aged Beer
|
5 Gallons |
1.065 |
1.018 |
6.22 |
58.78 |
40 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 7.5 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 11:00 PM |
Notes: Strike Vol = 4.5 gal
Mash Time = 60 min
Sparge Vol = 3.5 gal
Sparge Time = 45 min
Boil Time = 60 min
Cooling Time = 20 min
Original Gravity = 1.06
2oz woodchips soaked in 12floz of Nelson Greenbriar Whiskey |
|
|
Golden Stout V1
|
Mixed-Style Beer
|
5.5 Gallons |
1.057 |
1.014 |
5.61 |
30.71 |
5.89 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/13/2021 5:40 PM |
| Notes: |
|
|
Irish Red Ale!!!
|
Irish Red Ale
|
60 Litres |
1.046 |
1.011 |
4.67 |
22.86 |
19.85 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2015 4:44 PM |
Notes: Fermentar a 17-18 grados, tiene que ser "limpia"
4 sobres o 1 starter
Se puede hacer con Lager, usando el sistema de lager rapido. |
|
|
New Zealand Pale Ale
|
American Pale Ale
|
6 Litres |
1.052 |
1.012 |
5.24 |
23.2 |
8.3 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 7.26473 Litres |
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: 2/15/2012 6:37 AM |
| Notes: Epic Pale Ale clone using NZ Cascade instead of US Cascade. No IC, I used overnight chill method. About 5L of trub in the bottom of my fermenter PRE yeast pitch. Next time I would siphon out of the pot, or use a hop bag. |
|
|
Smoked Amber
|
American Amber Ale
|
5 Gallons |
1.059 |
1.015 |
5.9 |
38.06 |
13.41 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 2/20/2013 7:46 PM |
Notes: Forest Flavors:
Pine
Floral
Smoke
Must/dank
earth
wood |
|
|
Black IPA
|
Other Smoked Beer
|
20 Litres |
14.962 |
4.346 |
5.99 |
62.4 |
40 °L
|
3.4K |
1 |
|
|
Author:
|
|
MiSiU
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 15 |
Efficiency: 62.5 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2013 6:14 PM |
| Notes: |
|
|
Mothman Blackberry Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.057 |
1.016 |
5.5 |
25.65 |
40 °L
|
3.4K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2014 8:40 PM |
| Notes: |
|
|
Borracho Barleywine
|
American Barleywine
|
3 Gallons |
1.115 |
1.026 |
11.64 |
145.71 |
20.83 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 55 |
Mash Thickness: 1.254 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2013 2:24 AM |
| Notes: |
|
|
Negra Modelo Dark Beer.
|
Dark American Lager
|
5 Gallons |
1.051 |
1.013 |
5 |
33.05 |
11.26 °L
|
3.4K |
1 |
|
|
Author:
|
|
TravelDog
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 4:23 PM |
| Notes: Used top cropped yeast from another lager in day three of fermentation. Made a starter from this yeast the night before and pitched it after cooling the wort. |
|
|
(Dark Saison)
|
Saison
|
6.5 Gallons |
1.055 |
1.011 |
5.82 |
33 |
29.01 °L
|
3.4K |
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: |
|
|
Rhubarb And Custard IPA
|
American IPA
|
23 Litres |
1.064 |
1.017 |
6.17 |
50.68 |
7.68 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2018 7:06 PM |
| Notes: |
|
|
German Helles Exportbier
|
German Helles Exportbier
|
5 Gallons |
1.07 |
1.015 |
7.24 |
33.95 |
4.36 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.051 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 44 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2018 4:47 AM |
Notes: Pitch WLP830 @ 42-44F and start fermenting for 7 days @ 44F; then slowly raise temperature to low 50's. After 9-10 days rest @62F for 10-14 days. Cold crash to 32F to lager 4 weeks. After 24 hour cold crash, gelatin fine.
Submit to the Romancing the Beers BJCP event Feb 2019 |
|
|
Bakke Brygg Best Bitter 25 L
|
Special/Best/Premium Bitter
|
25 Litres |
1.045 |
1.012 |
4.39 |
34.02 |
10.97 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/L |
Creation
Date: 12/17/2013 12:30 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 13,1 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 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).
Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04
|
|
|
Summer Brew Grainfather
|
American Lager
|
25 Litres |
1.055 |
1.009 |
6.12 |
19.84 |
4.08 °L
|
3.4K |
1 |
|
|
Author:
|
|
Anders Riseng
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 85 |
Mash Thickness: 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: 4/8/2016 4:16 PM |
| Notes: |
|
|
Ballast Point Sculpin Ale Clone
|
American IPA
|
6 Gallons |
1.066 |
1.015 |
6.59 |
83.21 |
6.26 °L
|
3.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2014 3:30 AM |
Notes: This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
|
|
(Almost) SMaSH
|
American Pale Ale
|
5 Gallons |
1.053 |
1.015 |
5.01 |
49.68 |
7.85 °L
|
3.4K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 4/15/2012 7:08 PM |
Notes: OG - 1.052 1/14/12
Final Grav - 1.010 1/28/12 |
|
|
Three Weiss Men
|
Weissbier
|
5.5 Gallons |
1.053 |
1.015 |
4.97 |
9.65 |
3.78 °L
|
3.4K |
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.
|
|
|
Lemon Drop Kolsch
|
Kölsch
|
10.5 Gallons |
1.055 |
1.013 |
5.44 |
30.07 |
4.61 °L
|
3.4K |
0 |
|
|
Author:
|
|
mascervesa
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2015 10:30 PM |
| Notes: |
|
|
|
|