Extract Weizenbock
|
Weizenbock
|
2 Gallons |
1.09 |
1.022 |
8.82 |
21.45 |
17.05 °L
|
2.9K |
0 |
|
|
Boil
Size: 2.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 25 |
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: 9/29/2016 12:51 AM |
Notes: |
|
Altbier
|
North German Altbier
|
20 Litres |
12.022 |
2.852 |
4.9 |
23.55 |
14.6 °L
|
2.9K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 70 |
Boil Gravity: 11 |
Efficiency: 73 |
Mash Thickness: 4.65 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 9:52 AM |
Notes: |
|
Grapefruit Pale Ale
|
American Pale Ale
|
6.25 Gallons |
1.057 |
1.013 |
5.8 |
41.6 |
5.64 °L
|
2.9K |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 8/10/2016 5:59 PM |
Notes: |
|
Malted Milk Biscuit Stout
|
Sweet Stout
|
20 Litres |
1.069 |
1.024 |
5.97 |
27.4 |
35.56 °L
|
2.9K |
2 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 5/9/2016 10:08 AM |
Notes: |
|
Hefeweizen - Malty - Weinstephaner
|
Weissbier
|
5.5 Gallons |
1.05 |
1.013 |
4.92 |
14.43 |
5.48 °L
|
2.9K |
7 |
|
|
Boil
Size: 6.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 3:59 PM |
Notes: |
|
Oat Lager
|
American Light Lager
|
46 Gallons |
1.054 |
1.009 |
5.92 |
26.26 |
4.07 °L
|
2.9K |
0 |
|
|
Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 68 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2019 6:03 PM |
Notes: |
|
Horseradish Wit
|
Witbier
|
5.5 Gallons |
1.051 |
1.012 |
5.03 |
11.04 |
3.83 °L
|
2.9K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2017 3:03 AM |
Notes: |
|
To Jest Grodziskie No Joke
|
Piwo Grodziskie
|
5.5 Gallons |
1.032 |
1.01 |
2.96 |
24.65 |
3.21 °L
|
2.9K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.021 |
Efficiency: 80 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 4:47 PM |
Notes: |
|
"Better Than Voodoo" Brown
|
American Brown Ale
|
5.65 Gallons |
1.06 |
1.019 |
5.41 |
29.04 |
17.4 °L
|
2.9K |
0 |
|
|
Boil
Size: 4.8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 74 |
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: 5/19/2013 2:27 PM |
Notes: Used maple and smoked bacon candi syrup from Cascade Beer Candi. Added to Secondary.
http://cascadebeercandi.com/
Subtle, but present maple flavor with a touch of smoke. |
|
Salt Lime Lager
|
International Pale Lager
|
3 Gallons |
1.049 |
1.011 |
5.02 |
27.43 |
3.46 °L
|
2.9K |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 11.23 psi |
Creation
Date: 3/26/2019 1:27 PM |
Notes: |
|
Varvar Milk Stout
|
Foreign Extra Stout
|
450 Litres |
20.436 |
10.341 |
5.71 |
34.05 |
32.73 °L
|
2.9K |
0 |
|
|
Boil
Size: 500 Litres |
Boil Time: 60 |
Boil Gravity: 18.5 |
Efficiency: 82 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2015 3:55 PM |
Notes: |
|
Rye Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.28 |
27.59 |
5.98 °L
|
2.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 1/27/2015 11:05 PM |
Notes: |
|
Aventinus Weizenbock
|
Weizenbock
|
5 Gallons |
1.081 |
1.018 |
8.2 |
15.54 |
13.52 °L
|
2.9K |
1 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/16/2013 8:25 PM |
Notes: A reasonable attempt to clone Aventinus Weizenbock. Prost!
90 minute mash at the low mash temperature and 90 minute boil with an increased pre-boil volume to reduce DMS. |
|
Ballast Point Sculpin Ale Clone
|
American IPA
|
6 Gallons |
1.066 |
1.015 |
6.59 |
83.21 |
6.26 °L
|
2.9K |
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 |
|
Inveralmond - Lia Fail
|
Scottish Heavy
|
19 Litres |
1.048 |
1.012 |
4.74 |
25.56 |
25.55 °L
|
2.9K |
0 |
|
Author:
|
|
Brewstore
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 5/20/2017 11:51 AM |
Notes: |
|
Rouge Batsquatch Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.018 |
6.76 |
34.82 |
4.8 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 11/1/2018 9:45 AM |
Notes: Estimated recipe from Rouge's website. Haven't brewed yet. |
|
DDH Gaylord Street B3
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.85 |
68.23 |
5.79 °L
|
2.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: Dextrose |
Priming Amount: 1/2 cup |
Creation
Date: 4/30/2012 10:53 PM |
Notes: Start dry-hopping as yeast starts dropping (~day 2 or 3) for maximum haze.
1g Gypsum - 7g - Calcium Chloride for Denver Tap Water
6 gallons after boil, 5.5 gallons into fermenter, bottled 4.3 gallons after dry-hopping.
8 gallons after boil, 7.5 gallons into fermenter, bottle estimate = 6.3 gallons after dry-hopping
Whirlpool = 4-5oz. of hops in 2–3 additions over 15–30 minutes
Dry-Hopping = 3–6oz. of hops added during fermentation within 2 points of terminal gravity
150–175 ppm chloride and 75–100 ppm sulfate
https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/ |
|
Doppelbock 2016
|
Doppelbock
|
13 Gallons |
1.082 |
1.021 |
8.12 |
22.75 |
24.55 °L
|
2.9K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 8/4/2015 10:40 PM |
Notes: No decoction; we will mash off the kettle at 155 deg F (to achieve approx. 150 in the mash tun) for 75 minutes, stirring only; will lauter and boil 75 minutes.
Cool the wort to 5-8 C and pitch the yeast after oxygenating the wort. You may give the beer another shot of oxygen after 10 - 12hrs if no activity is visible yet. Ferment at 8-9 C (46 - 48F ) for 4 weeks or until the attenuation is within 6-8% of the limit of attenuation (Fast Ferment Test). A fermentation below 10 C (50 F) is important to curb the production of fusel alcohols. Yeasts are more prone to the development of higher alcohols in high gravity wort environments. A warm diacetyl rest should not be necessary, but if the yeast shows very slow fermentation performance, raising the beer temperature after 60% attenuation can speed it up. |
|
Huell Melon IPA
|
American IPA
|
22 Litres |
1.062 |
1.01 |
6.73 |
45.03 |
6.89 °L
|
2.9K |
1 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: 140 |
Creation
Date: 5/15/2018 7:49 AM |
Notes: |
|
#53 Caroli's Scottish Ale
|
Scottish Export
|
40 Litres |
1.048 |
1.016 |
4.13 |
14.76 |
11.92 °L
|
2.9K |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 120 |
Boil Gravity: 1.038 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2015 9:34 AM |
Notes: CaCl2 - 20g to mash
one gallon of first run-offs collected and boiled down to one quart over 150 min to yield thick, brown, syrupy liquid. added to the boil just before flame-out
roasted barley = roasted wheat
83% of yield (40L of wort at 1.048).
Yeast inoculated after activation but without starter. fermentation started after 36h.
everything mashed together at 70C for 45min. |
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