|
New Red
|
Flanders Brown Ale/Oud Bruin
|
5 Gallons |
1.063 |
1.016 |
6.24 |
30.93 |
19.15 °L
|
3.2K |
0 |
|
|
Author:
|
|
Fullroundaction
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2013 2:13 AM |
| Notes: |
|
|
Coopers Heritage Lager
|
Light American Lager
|
23 Litres |
1.048 |
1.013 |
4.53 |
0 |
3.79 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 1 |
Boil Gravity: 1.259 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2013 10:26 PM |
| Notes: |
|
|
Luigi
|
German Pils
|
5.75 Gallons |
1.053 |
1.011 |
5.5 |
36.92 |
3.58 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 6.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 82.8 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: sucrose |
Priming Amount: 3.1 oz |
Creation
Date: 12/23/2015 2:29 PM |
| Notes: |
|
|
Ruby Mild
|
British Strong Ale
|
23 Litres |
1.04 |
1.008 |
4.24 |
20.44 |
15.44 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2018 10:26 AM |
Notes: Inspired by a Ruby Mild by Rud Gate brewery in York, UK this is a sort of clone.
In photo, original is in left glass, clone in middle.
Great taste, needed more time to age and slightly more ruby colour |
|
|
4Gs Raspberry Rye Ale
|
Fruit Beer
|
6 Gallons |
1.044 |
1.01 |
4.45 |
24 |
5.88 °L
|
3.2K |
6 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 4/18/2015 1:02 PM |
Notes: For version 3--Add 4 bags raspberries (pureed) to primary after the end of fermentation for 4 days. Remove. Crash then add 4 bags (pureed) to primary post crash for 3 days. Rack to secondary w/ clarifier. Let sit for 2 days before kegging.
For version #2--Add 2.25# of raspberries toward the end of primary--remove after 4 days (some of the berries seemed still intact, so I put the second addition into the food processor while frozen and coursely processed them). Then add #2.25 for 4 days before racking to secondary. Also added 1# rolled oats to mash to try and add body. Don't want to add dextrin. Pretty sure Rubeaus uses dextrin malt, but it gives me gas.
Spring 19 version: Puree Rasp. Cold Crash after 10 days. Once crashed, add all Raspberries to primary in the cooler. Steep for 4 days,
For version #1 I added 12oz each of raspberries, blueberries, and blackberries at the end of primary, then added 2.25# of raspberries after primary for 3 days.
|
|
|
Dark Ale
|
American Brown Ale
|
5.5 Gallons |
1.054 |
1.012 |
5.44 |
21.91 |
33.18 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2017 6:55 PM |
| Notes: |
|
|
Raspberry Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.053 |
1.013 |
5.33 |
17.29 |
3.54 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.0 oz |
Creation
Date: 12/3/2013 8:46 PM |
Notes: Ferment in primary 14 days.
Rack to secondary on fruit for 14 days.
Transfer to tertiary container and top up to 5 gallons and let sit for 14 days. Add gelatin 3 days prior to bottling. Add flavoring to taste at bottling.
Condition for 21 days. Enjoy. |
|
|
Helles Rye
|
Munich Helles
|
5 Gallons |
1.053 |
1.016 |
4.77 |
17.71 |
4.94 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 66 |
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: 3/14/2012 7:13 PM |
| Notes: |
|
|
La Fin Du Monde
|
Belgian Blond Ale
|
5.5 Gallons |
1.061 |
1.013 |
6.26 |
37.36 |
9.36 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: sugar |
Priming Amount: 4.75 oz |
Creation
Date: 7/7/2017 7:51 PM |
| Notes: |
|
|
Kleppa IPA(FyrOgFlamme)
|
American IPA
|
24 Litres |
1.059 |
1.015 |
5.75 |
63.74 |
7.54 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2016 3:56 PM |
| Notes: |
|
|
Fall Ale (Apple Cinnamon)
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.052 |
1.01 |
5.5 |
18.01 |
8.94 °L
|
3.2K |
3 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2020 4:00 PM |
| Notes: |
|
|
Chocolate Peanut Butter Porter
|
American Porter
|
1 Gallons |
1.067 |
1.019 |
6.35 |
41.99 |
40.43 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
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: 10/12/2017 12:42 PM |
| Notes: |
|
|
Buckwheat Mead W/ Coffee & Cacao
|
Dry Mead
|
3 Gallons |
1.07 |
1.016 |
7.12 |
12.73 |
3.41 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 2/11/2015 12:02 AM |
| Notes: |
|
|
Snookum
|
English Cider
|
5 Gallons |
1.067 |
1.019 |
6.35 |
27.53 |
3.31 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 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: Cider |
Priming Amount: 12oz |
Creation
Date: 1/6/2013 5:32 PM |
| Notes: |
|
|
Willamette Pale Ale
|
American Pale Ale
|
6.5 Gallons |
1.053 |
1.009 |
5.72 |
41.29 |
4.01 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2016 8:35 PM |
Notes: Flavor/Aroma:
Herbal like Lipton green tea. Earthy and minty but only slightly. Also, almost soapy but not offensive.
Willamette on it's own is kind of strange and lacking but not undrinkable.
|
|
|
Sanders Saison 15 Gal
|
Saison
|
15.5 Gallons |
1.047 |
1.003 |
5.78 |
35.87 |
3.39 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 18.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: 4oz |
Creation
Date: 6/24/2015 4:11 PM |
Notes: 5/10 brewed and pitched both yeasts into wort around 65F. ambient temps around 62F
ten gallons will be wyeast 3711 and dry hopped with 4 oz of Motueka, while 5 gallons will be fermented with omega saisonstein and dryhopped with 2 oz of Archer.
* 5/22 put into hot box and rose to 70F from 62F |
|
|
18B.American Pale Ale
|
American Pale Ale
|
20 Litres |
1.052 |
1.009 |
5.64 |
29.95 |
4.03 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 80 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2017 6:28 AM |
Notes:
|
|
|
BOOM: Gose The Pineapple
|
Berliner Weisse
|
10 Gallons |
12.251 |
2.863 |
5.02 |
11.73 |
3.9 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 10.3 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 1:32 PM |
| Notes: |
|
|
Camden Hells Clone V8 40L 2-Kegs
|
German Pilsner (Pils)
|
42.5 Litres |
1.047 |
1.01 |
4.8 |
25.01 |
3.76 °L
|
3.2K |
5 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 81 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.44 bar |
Creation
Date: 5/27/2019 3:16 PM |
Notes: Treat water with the MSB before brewing to remove chlorine/chloramine. 0.5g per 25L
Make a 5L yeast starter a few days in advance and cold crash before brew day
Decoction mash is optional
For the decoction mash remove a large pan (approx 4kg) of grain and being to the boil then return during the heating cycle between steps
Pitch the yeast at 8-9C and ferment at 9-10C for 10-14 days or until the fermentation slows to almost nothing
Make sure you do a diacetyl rest for 3-4 days at 18c to clean up the flavours
Cool down to 10 to add gelatine
Cold crash a 0C for 7-10 days then transfer to keg
Leave it for at least 2 weeks to carbonate and smooth out before drinking.
Brewed with wyeast 2308 or White labs WLP860. Make sure you do a starter and give it a real boost of yeast to get a quick and clean fermentation.
Blind taste tests 3 out of 4 preferred this to real Camden hells and only 1 picked out the original as their preferred beer. You can tell a slight difference but it’s marginal and most people actually prefer this beer I’ve just tweeked the hops a little over time to get it even nicer.
Give it a try |
|
|
Shock Top Clone
|
Witbier
|
5.25 Gallons |
1.049 |
1.012 |
4.87 |
15.63 |
3.7 °L
|
3.2K |
7 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 51.65 psi |
Creation
Date: 6/1/2020 6:07 PM |
| Notes: add orange peel and all zests with 5 mins left in the boil. |
|
|
|
|