Heavy Hard Cherry Apple Cider
|
English Cider
|
5 Gallons |
1.063 |
1.001 |
8.11 |
0 |
7.17 °L
|
10.8K |
6 |
|
|
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: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2012 4:03 AM |
Notes: Pounds of Juice = Gallons of Juice.
Two 12oz cans of apple juice concentrate
Dissolve the brown sugar and yeast nutrient into the apple juice concentrate as you bring it to 180 degrees on the stove. Add juices and cooled concentrate and top we prepared yeast. |
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20: Chainbreaker White IPA Clone
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Specialty IPA: White IPA
|
5 Gallons |
1.061 |
1.014 |
6.16 |
61.32 |
3.92 °L
|
10.8K |
3 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 100 |
Boil Gravity: 1.039 |
Efficiency: 67 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: Forced Carb |
Priming Amount: N/A |
Creation
Date: 12/28/2015 2:36 AM |
Notes: |
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American Orange Wheat
|
American Wheat or Rye Beer
|
4 Gallons |
1.055 |
1.013 |
5.44 |
25.95 |
4.97 °L
|
10.8K |
0 |
|
|
Boil
Size: 5.15 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: 65 ° F |
Priming Method: table sugar - 3.5 vol |
Priming Amount: 5 oz. assuming 3.75 gal |
Creation
Date: 5/2/2013 1:58 PM |
Notes: |
|
NEIPA Citrus Bomb Aka "Orange Blossom Special"
|
American IPA
|
5.5 Gallons |
1.065 |
1.011 |
6.98 |
68.84 |
8.76 °L
|
10.7K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 10:55 PM |
Notes: Please refer to my pictures throughout the brewing process. Notice how the color changed dramatically after racking the beer from the primary to the secondary fermenter. |
|
Malty Pils
|
German Pilsner (Pils)
|
9.5 Litres |
1.045 |
1.01 |
4.64 |
25.82 |
3.53 °L
|
10.7K |
1 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2020 12:49 PM |
Notes: My goal was to make everyone among my familiy and friends, fall in love with beer, so I created a recipe with malty grains and light hops.
It can't be easier than that, straight BIAB method.
Go and try for it! |
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Elsa's Lusty Winter Ale V2.7
|
Winter Seasonal Beer
|
6 Gallons |
1.071 |
1.013 |
7.6 |
32.92 |
24.7 °L
|
10.7K |
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. |
|
Blue Moon Clone
|
American Wheat Beer
|
4.5 Gallons |
1.053 |
1.01 |
5.61 |
17.04 |
4.17 °L
|
10.7K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/31/2022 11:56 PM |
Notes: This always comes out fantastic, as good or better than the commercial version and a big hit with your non-hoppy drinkers. While I love my hoppy beers, this is a nice change of pace and especially delicious in the spring and summer. I've only used the US-05 yeast, works great, although I have never brewed it during the hottest part of the summer. Since I don't have fermenter temp control, I brew this in the spring and early summer in SoCal when the temp in the house is ~70 degrees or less, preferably in the 60s. |
|
12 Wittbier
|
Witbier
|
23 Litres |
12.633 |
2.968 |
5.18 |
20.85 |
3.9 °L
|
10.7K |
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
|
|
Birra Moretti La Rossa Clone
|
Doppelbock
|
5.25 Gallons |
1.086 |
1.027 |
7.77 |
15.73 |
11.46 °L
|
10.7K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Light DME |
Priming Amount: 1.25 cup |
Creation
Date: 1/19/2015 2:34 PM |
Notes: 1. Ferment at 47-52 F for 14 days.
2. After 14 days, then raise temperature to 57-62 F for remainder of fermentation.
3. When final gravity is reached, lager for 1 month:
- Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until
a final temperature of 34 F is reached.
- Leave at 34 F for at least 2 weeks.
4. Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.
|
|
Maris Otter/Citra Smash IPA
|
American IPA
|
5 Gallons |
1.064 |
1.014 |
6.52 |
76.68 |
6.74 °L
|
10.7K |
10 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 3/11/2016 4:52 PM |
Notes: |
|
Pineapple SAgePA
|
American IPA
|
239 Gallons |
1.056 |
1.01 |
5.95 |
0.54 |
6.08 °L
|
10.7K |
1 |
|
|
Boil
Size: 280 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 5/21/2012 6:06 PM |
Notes: Pineapple sage is 4 leaves for boil and 5 leaves for dry hopping (10 days) |
|
Quaker Maple 'n' Brown Sugar Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.052 |
1.015 |
4.91 |
26.99 |
40 °L
|
10.6K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2013 2:55 PM |
Notes: For a twist on an oatmeal stout, substitute some of the 1lb of flaked oats with some packets of Quaker Maple 'n' Brown Sugar Oatmeal. Each packet contains approximately 1.625oz of oatmeal and sugar/flavoring. Adjust as desired for a total of 1lb of oats.
Steep the oats @ 115F for 15 minutes.
Steep rest of grains @ 155F for 45 minutes.
Bring to a boil, then remove from heat and slowly add the DME until dissolved.
Top off water for preboil volume of 6 gallons.
Bring back to a boil.
Boil for 60 minutes, adding hops as indicated, and add some whirlfloc or other fining at end of boil if you want to. This will end up dark, so finings aren't really necessary. |
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Hazy Little Thing Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.3 |
38.64 |
6.02 °L
|
10.6K |
12 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 9.21 psi |
Creation
Date: 2/29/2020 10:16 PM |
Notes: |
|
Unicorn Jazz
|
American IPA
|
6 Gallons |
1.072 |
1.018 |
7.12 |
41.25 |
5.78 °L
|
10.6K |
0 |
|
|
Boil
Size: 7.73 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2017 10:34 PM |
Notes: Loosely based on
https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Adjust for your batch size/efficiency. I like 6 gallons in the fermenter due to trub loss/dry hop absorption. I'll usually get exactly 5 gallons in the keg with a beer like this.
Make an appropriately sized starter with Wyeast 1318, Yeast Bay Conan, or whatever strain you like for this style.
Mash at 149F for 60-75 min (or until conversion is completed). Add half of the water salt additions to the mash and the rest at sparge. Boil 90 minutes (adjust boil volume accordingly). Chill to 170F and start Whirlpool additions.
Pitch at 68F and hold steady for the first few days. After the first dry hop addition (when krauzen starts to go down or approx. 1.025 SG), let it naturally rise to 72-74F to ensure complete attenuation. Wait a few days and add the second dry hop addition, then wait a few more days to package. Drink it quickly! |
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AMERICAN PORTER
|
American Porter
|
20.8 Litres |
1.059 |
1.012 |
6.17 |
40.05 |
39.59 °L
|
10.6K |
3 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 26.3 g |
Creation
Date: 11/18/2018 4:55 PM |
Notes: Puedes ver la vídeo receta paso a paso y con la descripción de las maltas exactas en nuestro vídeo en nuestro canal Youtube:
https://youtu.be/StW8QUTjFWM
Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo como adición al Mash, pero las adiciones de sales son a toda el agua. No se como cambiar esta opción en Brewers Friend. Las adiciones de ácidos son correctas y se realizan tal como figura en la receta en MACERADO Y EN AGUA DE ASPERSIÓN. Siempre comprobar con PHmetro el nivel de PH antes de añadir cualquier ácido al macerado, los cálculos previos pueden no ser del todo ciertos por diversas circunstancias. CONSEJO: Medir, comprobar y ver si es necesario añadir el ácido pre-calculado o añadir menos, más o incluso nada. Todos los cálculos del agua se han hecho con el agua de partida Bronchales y con las maltas seleccionadas para esta receta. Si se utiliza otra agua de partida o se cambian las maltas se deberán realizar nuevos cálculos.
Para el priming utilicé 1,2 gramos de azúcar blanco de caña por litro (el del café) las cervezas negras me gustan con una carbonatación baja pero suficiente...eso va a gustos.
Animaos ha hacer esta receta. Es una cerveza espectacular. Esperamos que os salga bien a los que os animéis y si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos.
Salud y buena cerveza!
|
|
Another Citrus IPA
|
American IPA
|
5 Gallons |
1.073 |
1.018 |
7.17 |
93.82 |
5.99 °L
|
10.6K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/10/2016 11:48 PM |
Notes: 1/2 the peels of the citrus at end of boil, 2nd half with dry hop |
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Modelo Especial Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.042 |
1.007 |
4.57 |
6.67 |
3.45 °L
|
10.6K |
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: |
|
Dogfish Head Punkin Ale Clone
|
American Barleywine
|
5.5 Gallons |
1.069 |
1.018 |
6.63 |
16.54 |
14.06 °L
|
10.6K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/17/2016 7:15 PM |
Notes: |
|
Mosaic Promise Clone Rev. 1
|
American IPA
|
5.5 Gallons |
1.057 |
1.013 |
5.65 |
49.96 |
4.78 °L
|
10.6K |
9 |
|
Author:
|
|
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: priming sugar |
Priming Amount: N/A |
Creation
Date: 1/19/2016 10:55 PM |
Notes: |
|
Rhys's Peanut Butter Stout
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.022 |
5.01 |
29.3 |
34.2 °L
|
10.6K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: 1.5 |
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: 2/18/2016 3:23 AM |
Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast.
The flavoring additions are all added to the secondary. Below are my methods for adding these additions:
Reserve three pints or so of the wort as you rack to the secondary.
After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort.
After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary).
After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before).
After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging.
So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile. |
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