|
Fat Tire Clone
|
American Amber Ale
|
5 Gallons |
1.054 |
1.014 |
5.25 |
14.63 |
10.61 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
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 |
Creation
Date: 5/25/2016 5:22 PM |
| Notes: |
|
|
Yuengling Clone V1.1
|
American Lager
|
5.5 Gallons |
1.053 |
1.016 |
4.79 |
22.4 |
7.23 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 5/26/2016 9:40 PM |
| Notes: |
|
|
English Stock Ale
|
Old Ale
|
25 Litres |
1.082 |
1.011 |
9.28 |
45.94 |
20.68 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 130 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 8:30 AM |
Notes: Page 318 of ASB's
Ferment @ 18°C with two ale yeasts
Add Brett C to secondary along with wine soaked medium toast French oak cubes and age
Blend with a Porter or Mild |
|
|
ADam Good Hefe
|
Weissbier
|
5.5 Gallons |
1.058 |
1.007 |
6.68 |
35.2 |
6.12 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 58 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 2/16/2016 10:28 PM |
| Notes: |
|
|
Red Barley Mead
|
Semi-Sweet Mead
|
3.8 Litres |
1.153 |
1.028 |
16.48 |
0 |
20.39 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 3.8 Litres |
Boil Time: N/A |
Boil Gravity: 1.153 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2016 8:39 PM |
| Notes: |
|
|
The Portley Porter
|
Robust Porter
|
11 Gallons |
1.06 |
1.015 |
5.93 |
32.64 |
31.5 °L
|
3.1K |
4 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 1.2 |
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: 12/15/2011 12:35 AM |
Notes:
|
|
|
Cock Soup Gold
|
British Golden Ale
|
24.5 Litres |
1.044 |
1.011 |
4.32 |
39.77 |
6.51 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 81 |
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: 1/1/2017 12:03 AM |
| Notes: The name is an in joke with some friends. It relates to the Jamaican instant chicken soup called Cock Soup. No cock is harmed in the making of this beer. |
|
|
(2016-04-04) Crystal Ying Yang
|
International Amber Lager
|
6 Gallons |
12.95 |
3.17 |
5.25 |
18.28 |
10.91 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 9.8 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2016 5:37 PM |
Notes: Washed WLP 940 Slurry. Added Carafa III after ramp to 158.
Bucket PF |
|
|
Stout
|
Oatmeal Stout
|
25 Litres |
1.059 |
1.018 |
5.42 |
39.31 |
34.52 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 1/15/2014 1:12 PM |
Notes:
carafa addition is actually 250g in the mash and 525g in the sparge.
|
|
|
Oat Milk Stout 2
|
Oatmeal Stout
|
5.5 Gallons |
1.064 |
1.015 |
6.44 |
34.38 |
35.39 °L
|
3.1K |
0 |
|
|
Author:
|
|
Chris Candler
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2016 8:30 PM |
| Notes: |
|
|
Grandma's Secret Stash
|
Oatmeal Stout
|
5.5 Gallons |
1.057 |
1.014 |
5.76 |
26.23 |
34.89 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/17/2016 7:56 PM |
Notes: Just like grandma used to do, stash some of this delicious treat out of view and hoard it for yourself. The intoxicating aromas and flavors of freshly baked oatmeal raisin cookies is surely a fond memory, and now that we are all grown up, why not craft a stout to reminisce?
Pleasant, subtle aromas and flavors of raisin, cinnamon and vanilla engage with the velvety body of a traditional oatmeal stout to create an immensely pleasing and highly elaborate sipping experience.
Notes: Soak the Raisins in just enough of the 8 oz. of Meyers dark Rum to cover them for 24 hrs before brew day. Soak the Vanilla Beans and Cinnamon in the remaining Rum for 24 hrs as well and pour directly into the primary vessel. Rack the boiled then chilled beer on top of the mixture and pitch the yeast - Starter recommended! |
|
|
YOUNGS SPECIAL BITTER 1318
|
Special/Best/Premium Bitter
|
20 Litres |
1.045 |
1.012 |
4.31 |
35.1 |
6.65 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 23 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: 6/2/2012 4:10 AM |
| Notes: |
|
|
Lazy Hazy Summer Session IPA
|
American IPA
|
20.8 Litres |
1.023 |
1.006 |
2.24 |
98.85 |
3.37 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
Mash Thickness: 2.9 |
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: 11/12/2018 9:16 PM |
Notes: The wort sat in the fermenter without fermentation kicking off due to accidentally putting the yeast in the freezer.
It was originally pitched with White Labs WLP013 London Ale Yeast however was pitched two days later with Fermentis Safale - Englist Ale Yeast.
It was decided to do a second dry hop of 78 grams of Citra on day 5 to do a post fermentation dry hop. |
|
|
Tropical Pale Ale
|
American Pale Ale
|
20 Litres |
1.065 |
1.014 |
6.67 |
50.18 |
6.2 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2017 2:31 PM |
| Notes: |
|
|
Founders All Day IPA - Session
|
American Pale Ale
|
16 Gallons |
1.048 |
1.012 |
4.64 |
45.67 |
7.93 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2017 3:56 AM |
| Notes: |
|
|
Caramel Quad
|
Belgian Tripel
|
5.5 Gallons |
1.099 |
1.024 |
9.91 |
38.29 |
13.85 °L
|
3.1K |
1 |
|
|
Author:
|
|
Old Goat Brewing
|
|
| Boil
Size: 7.5 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: 2/25/2013 3:42 AM |
Notes: Mix a pound of light malt extract and white sugar in a pan. Heat until it melts, stir only enough to mix together, stop when it starts to darken.
Add to kettle. |
|
|
Enzo Stout
|
American Stout
|
5 Gallons |
1.066 |
1.016 |
6.45 |
47.57 |
40 °L
|
3.1K |
4 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Piming Sugar |
Priming Amount: 5 oz |
Creation
Date: 11/28/2012 6:47 PM |
Notes: Originally set out to make a Founder's Porter clone. Thanks to a specialty malt crushing accident, we ended up with something a little bigger. Dark, Rich, Sexy.
Based on the all-grain recipe mentioned in the link, we believe this is going to be LEGEN -- wait for it -- DARY! |
|
|
Tripel - Straffe Hendrik Clone
|
Belgian Tripel
|
20 Litres |
1.081 |
1.009 |
9.4 |
34.82 |
40.39 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2021 11:49 AM |
| Notes: |
|
|
Oktoberfest Lager
|
Märzen
|
5.5 Gallons |
1.053 |
1.017 |
4.74 |
21.16 |
15.82 °L
|
3.1K |
3 |
|
|
Author:
|
|
DanielW
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 10:43 PM |
Notes: Made 1.5 quart starter. Pitched at 70 F, and moved to cold fermenting chamber at 54 F. Left in primary for 4 weeks, and moved to secondary.
This has become one of my favorites to make and to drink, and is beautifully simple. I've varied things up in several subsequent batches, and made this as an ale, used other grains, played with fermentation temperatures, etc. Overall, this is a great go-to, simple base recipe for Oktoberfest. (I plan to harvest some Saint Arnold's Oktoberfest yeast to try another go at an ale batch some time soon as well... Should be fun.) |
|
|
Frank's Southern Cross Clone
|
Australian Sparkling Ale
|
22 Litres |
1.05 |
1.01 |
5.36 |
42.9 |
5.84 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 2:01 PM |
| Notes: |
|
|
|
|