|
Southern Tier Creme Brulee Clone
|
Sweet Stout
|
5.5 Gallons |
1.108 |
1.03 |
10.3 |
17.27 |
50 °L
|
11.5K |
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: |
|
|
Grapefruit Honey Ale
|
American IPA
|
1 Gallons |
1.057 |
1.016 |
5.38 |
43.4 |
7.1 °L
|
11.5K |
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. |
|
|
Irish Sunset
|
Irish Red Ale
|
21 Litres |
1.052 |
1.012 |
5.27 |
30.16 |
13.96 °L
|
11.5K |
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. |
|
|
Honey Nut Brown Ale Biab
|
Northern English Brown
|
5 Gallons |
1.06 |
1.014 |
6.04 |
37.41 |
18.67 °L
|
11.5K |
24 |
|
|
|
| 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: |
|
|
Rochefort 10 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.109 |
1.027 |
10.72 |
41.9 |
40 °L
|
11.5K |
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. |
|
|
Mint Chocolate Stout
|
American Stout
|
5 Gallons |
1.102 |
1.024 |
10.26 |
55.69 |
40 °L
|
11.5K |
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%. |
|
|
Traditional German Gose
|
Gueuze
|
11 Gallons |
1.049 |
1.01 |
5.11 |
10.23 |
4.47 °L
|
11.4K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 7/19/2012 12:37 AM |
| Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend....or mixed ferment at 70 would produce less sourness. |
|
|
#227 Shirt
|
No Profile Selected |
5 Gallons |
1.058 |
1.015 |
5.6 |
27.15 |
8.2 °L
|
11.4K |
1 |
|
|
|
| Boil
Size: 5.17 Gallons |
Boil Time: 30 |
Boil Gravity: 1.058 |
Efficiency: 60 |
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: 6/17/2014 5:41 PM |
| Notes: |
|
|
Goose Island 312
|
American Wheat or Rye Beer
|
5 Gallons |
1.045 |
1.012 |
4.21 |
25.4 |
3.73 °L
|
11.4K |
4 |
|
|
Author:
|
|
Players Only Brewing
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/9/2012 6:09 PM |
Notes: Cool to 70° and pitch yeast.
Primary Fermentation = 7 days @ 66°F
Secondary Fermentation = 7 days @ 66°F (if needed)
----------------------------------------
Below is Mike's original spec's for this beer. AA's for the Cascade hops are 7 on here but Mikes is @ 5.5 AA's that's the reason IBU's coming out higher on here.
O.G. = 1.041 F.G. = 1.010
IBUs = 17.7 Alcohol = 4.0%
Primary Fermentation = 7 days @ 66°F
Secondary Fermentation =7 days @ 66°F
Ingredients
3 lb Extra Light Dry Malt extract
2.25 lb Wheat Liquid Malt extract
0.50 oz Liberty [4.30%] (60 min) Hops
1.0 oz Cascade [5.50%] (15 min) Hops
0.50 oz Cascade [5.50%] (0 min) Hops
2 Pkg US-05 American Ale Yeast Instructions
Add 0.50 oz Liberty @ start of boil.
Add 1.0 oz Cascade & Irish moss @ 15 minutes left.
Add yeast nutrient @ 10 min left.
Turn off heat add .5 oz Cascade hops
Cool to 70° and pitch yeast.
|
|
|
Hunahpu (clone)
|
Russian Imperial Stout
|
6 Gallons |
1.13 |
1.042 |
11.5 |
80.38 |
40 °L
|
11.4K |
4 |
|
|
Author:
|
|
Dakota21601@yahoo.com
|
|
| Boil
Size: 9 Gallons |
Boil Time: 180 |
Boil Gravity: 1.086 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1 |
Primary
Temp: 62 ° F |
Priming Method: Corn sugar |
Priming Amount: 2.5oz |
Creation
Date: 2/9/2014 10:15 PM |
| Notes: Secondary run off sparge. Drew 4.2gallons off after main 7.5. Boiled for 60. 1oz Summit at 60. 1oz Northern Brewer at 15/0. Also threw in 8 bags of Celestial Seasonings Mint tea bags at 15min. OG was 1.055. Final was 1.015 on this mini batch. Tasted great at bottling. Smelled like an Andes mint. |
|
|
Green Flash West Coast IPA Clone
|
American IPA
|
5 Gallons |
1.075 |
1.017 |
7.63 |
109.9 |
8.32 °L
|
11.4K |
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: |
|
|
12 Wittbier
|
Witbier
|
23 Litres |
12.633 |
2.968 |
5.18 |
20.85 |
3.9 °L
|
11.4K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 10.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2015 6:30 PM |
Notes: zmiażdżone ziarna kolendry indyjskiej - 7g - 10 min.
zmiażdżone ziarna kolendry indyjskiej - 7g - 5 min.
suszona skórka pomarańczy - 10g - 10 min.
suszona skórka cytryny - 3g - 10 min.
suszona skórka pomarańczy - 10g - 0 min.
Curaçao 10 g
|
|
|
Talus A Trippel Like... BIPA
|
Belgian Golden Strong Ale
|
14 Gallons |
1.075 |
1.009 |
8.59 |
65.83 |
6.78 °L
|
11.4K |
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: |
|
|
Fuller's London Porter Clone
|
English Porter
|
23 Litres |
1.053 |
1.012 |
5.31 |
33.52 |
30.55 °L
|
11.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2018 3:24 AM |
Notes: Colour is lower than recipe stipulation of 100 EBC. Suggest you use darker crystal. Percentages of brown and chocolate malt both elevated compared to original recipe. Original was 76% pale, 12% brown, 10% crystal, 2% choc.
IBU target of original was 33. ABV 5.2% |
|
|
Bentspoke Crankshaft Clone
|
American Pale Ale
|
23 Litres |
1.053 |
1.009 |
5.81 |
39.43 |
8.22 °L
|
11.4K |
1 |
|
|
|
| Boil
Size: 28.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.7 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2019 7:41 AM |
| Notes: |
|
|
Smoked IPA
|
Other Smoked Beer
|
5.5 Gallons |
1.073 |
1.02 |
6.95 |
62.52 |
13.17 °L
|
11.4K |
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: |
|
|
Traditional Kolsch (German)
|
Kölsch
|
5.5 Gallons |
1.047 |
1.011 |
4.8 |
26.96 |
4.14 °L
|
11.4K |
10 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 1:28 PM |
Notes: Possible methods:
Traditional
1. Protein Rest: 122° F for 20 minutes
2. Beta Saccharification Rest: 149° F for 30 minutes
Decoction is traditionally used, for ~10 minutes (NOTE: If using Decoction, remove Melanoidin Malt)
NON-TRADITIONAL
1. Beta Sacch Rest: 149F 30 minutes |
|
|
Elsa's Lusty Winter Ale V2.7
|
Winter Seasonal Beer
|
6 Gallons |
1.071 |
1.013 |
7.6 |
32.92 |
24.7 °L
|
11.4K |
7 |
|
|
|
| Boil
Size: 7.57 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 1/30/2016 12:41 AM |
| Notes: Sugar at 10 min of boil. |
|
|
New Belgian Cherry Ale
|
Specialty Fruit Beer
|
23 Litres |
1.066 |
1.016 |
6.64 |
39.01 |
7.56 °L
|
11.3K |
2 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2016 10:59 PM |
| Notes: |
|
|
Modelo Especial Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.042 |
1.007 |
4.57 |
6.67 |
3.45 °L
|
11.3K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.092 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 45 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2019 12:10 AM |
| Notes: |
|
|
|
|