|
TRIBUTE CONTEST
|
Special/Best/Premium Bitter
|
22 Litres |
1.042 |
1.01 |
4.25 |
26.82 |
8.21 °L
|
3.3K |
0 |
|
|
Author:
|
|
Bearded Brewery
|
|
| Boil
Size: 22 Litres |
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: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2013 10:58 AM |
| Notes: |
|
|
Beach Blonde Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.062 |
1.011 |
6.61 |
20.59 |
6.86 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/20/2013 6:09 AM |
| Notes: Never wanting to start a recipe by saying "hey, what hops do I have in the fridge?", I wrote this recipe to attempt to fit within BJCP style guidelines. |
|
|
Hemp IPA
|
American IPA
|
5.5 Gallons |
1.077 |
1.015 |
8.21 |
76.95 |
17.78 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 55 |
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: 9/5/2018 4:58 PM |
| Notes: |
|
|
Hoppy Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.066 |
1.016 |
6.48 |
73.71 |
29.91 °L
|
3.3K |
1 |
|
|
Author:
|
|
Christopher Kuhns
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 11/18/2016 11:08 PM |
| Notes: |
|
|
Export India Porter (Kernel)
|
Robust Porter
|
50 Litres |
1.068 |
1.019 |
6.42 |
46.52 |
45.69 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 58.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 84 |
Mash Thickness: 2.6 |
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: 9/12/2017 8:41 PM |
| Notes: |
|
|
Black Beers Matter Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.075 |
1.013 |
8.11 |
93.53 |
50 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 55 |
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: 9/26/2016 5:31 PM |
| Notes: Rehydrate yeast |
|
|
Belma IPA
|
American IPA
|
5.5 Gallons |
1.074 |
1.016 |
7.59 |
69.9 |
10.32 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.117 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 11/26/2013 6:58 PM |
Notes: Follow standard partial mash procedure.
Follow hop schedule.
Cold crash with wort chiller to 68 degrees.
Slowly whirlpool while wort chilling.
Transfer to glass carboy, top up to 5 1/2 gal., pitch yeast starter, "whip" wort, seal, cover, ferment 14 days.
Transfer to secondary (rack on hops for dry hop)..wait 14 days..add Gelatin 3 days before bottling, transfer and bottle.
Condition minimum 21 days.
Enjoy. |
|
|
Fat Bastard Scottish Ale
|
Strong Scotch Ale
|
12 Gallons |
1.083 |
1.023 |
7.93 |
16.86 |
26.98 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 80 |
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: 7/29/2014 10:44 PM |
| Notes: |
|
|
APA Concurso SC !!!
|
American Pale Ale
|
52 Litres |
1.053 |
1.013 |
5.22 |
42.36 |
8.4 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 86 |
Mash Thickness: 3 |
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: 3/28/2016 9:28 PM |
Notes: 4 Sobres de US-05
Fermentar a 19°
En el 5to día agregar el dry
Dry hop en primario dejando la temperatura en 21°
Dejarlo por 5 días mas y pasarlo a secundario.
Costo por litro $ 1.2
Medalla de Plata concurso Somos Cerveceros - mayo 2016 |
|
|
Columbus Pale Ale
|
American Pale Ale
|
5 Gallons |
1.057 |
1.014 |
5.63 |
49.55 |
6.4 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 6/17/2015 10:37 PM |
| Notes: |
|
|
Imperial Pumpkin Pie Ale
|
Spice, Herb, or Vegetable Beer
|
12 Gallons |
1.079 |
1.02 |
7.73 |
34.95 |
12.35 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.067 |
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: 5/21/2012 8:34 PM |
Notes: @ 5 minutes, add 1/2 heaping teaspoon of each;
- nutmeg
- cloves
- allspice
- ginger
- cinnamon
At bottling, 4oz of real vanilla extract, and 1.25 teaspoons of pumpkin pie spice.
|
|
|
Experimental Brewing Whirlpool Ale
|
American Pale Ale
|
24 Litres |
1.06 |
1.015 |
5.88 |
52.74 |
7.26 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Force Carb Keg |
Priming Amount: N/A |
Creation
Date: 1/8/2016 8:31 PM |
Notes: Recipe changes:
Maris Otter subbed for American 2-row
Columbus used for bittering instead of Magnum
Galaxy used in the whirlpool instead of Cascade
WY1318 used instead of Chico yeast.
Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation).
Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use).
Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in.
Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75.
15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45.
30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40.
45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41.
60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40.
"Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag.
Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052.
Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins.
Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins.
Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC).
OG = 1.058. Post boil pH = 5.3. Each batch approx 12L.
Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room.
Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.
|
|
|
New England IPA
|
American IPA
|
2 Gallons |
1.077 |
1.023 |
7.15 |
44.06 |
5.01 °L
|
3.3K |
13 |
|
|
|
| Boil
Size: 3.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2018 2:43 AM |
| Notes: |
|
|
Sexes Gate Lader
|
No Profile Selected |
25 Litres |
1.046 |
1.009 |
4.87 |
34.44 |
3.32 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: sucrose |
Priming Amount: 122.2 g |
Creation
Date: 6/18/2015 11:57 AM |
Notes: Ferment at 12°C for 14 days or 90% fermentation.
Transfer to secondary and rest at 18°C for 4 days.
Lager at 2°C for 10 days.
Prime to 2.25 CO2 Carbonation Level Volume. |
|
|
Tread Carefully
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.088 |
1.021 |
8.74 |
21.85 |
11.47 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
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: 6/7/2012 1:19 PM |
| Notes: Ferment at 68° F for two weeks, rack to secondary and condition cool (50° F) for two weeks and then an additional week at 68°. Bottle and age three to four weeks at 45° F. |
|
|
Jeff Jones's Full Sail Golden Ale Recipe
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.011 |
5.63 |
21.83 |
6.16 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
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: 6/15/2011 6:09 AM |
| Notes: |
|
|
My Heady Topper Clone
|
Imperial IPA
|
6 Gallons |
1.073 |
1.014 |
7.71 |
201.24 |
5.98 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 63 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2014 7:08 PM |
| Notes: |
|
|
Sour
|
Berliner Weisse
|
720 Litres |
1.03 |
1.008 |
2.77 |
7.9 |
4.2 °L
|
3.3K |
0 |
|
|
Author:
|
|
LongsandsBrewingCo
|
|
| Boil
Size: 800 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 2.75 |
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: 11/16/2015 2:52 PM |
| Notes: |
|
|
Jolly Rancher Green Apple Berliner Weisse
|
Berliner Weisse
|
2 Gallons |
1.033 |
1.011 |
2.93 |
6.74 |
3.86 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.009 |
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: 3/27/2015 3:36 PM |
Notes: Let the collected mash runnings sit at 120 degrees F for about 3 days until it sours. After 3 days, transfer to a boil kettle and boil as normal.
This is a recipe I saw James and Steve do on Basic Brewing Video. The candy portion wasn't part of the recipe. That was a local competion with my Local Home Brew Club |
|
|
Toasted Lager
|
Dark American Lager
|
5 Gallons |
1.066 |
1.013 |
6.92 |
34.37 |
17.43 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2015 4:04 AM |
| Notes: |
|
|
|
|