|
1848 Barclay Perkins IBSt 1st Imperial Stout
|
Russian Imperial Stout
|
6.5 Gallons |
1.102 |
1.031 |
9.35 |
186.86 |
44.01 °L
|
3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.083 |
Efficiency: 76 |
Mash Thickness: 1.5 |
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: 5/16/2019 5:32 PM |
| Notes: Taken from Ron Pattinsons Homebrewers Guide to Vintage Beer |
|
|
Hundred Doller Imperial Cherry Chocolate Whiskey Oaked Stout
|
American Stout
|
5.5 Gallons |
1.076 |
1.019 |
7.47 |
104.56 |
40 °L
|
3K |
4 |
|
|
Author:
|
|
quercus67
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.056 |
Efficiency: 62 |
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: 11/13/2012 12:24 AM |
| Notes: boil. add 8 pounds of cherries after flame out. prepare cherries by moderately cracking skin with potato masher. steep cherries in wort for 25 minutes (keeping temp. between 185 F and 160F during steep), then chill. add 1.5 oz. of medium toasted oak chips soaked with knob creek bourbon and 3.5 oz. cocoa nibs in secondary. 2 weeks in primary. 2 weeks in secondary. bottle condition for 3 months. |
|
|
Kjeller 5 Kölsch 50 L
|
Kölsch
|
50 Litres |
1.047 |
1.01 |
4.98 |
21.83 |
4.14 °L
|
3K |
1 |
|
|
|
| Boil
Size: 53 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 10:01 AM |
| Notes: Kjøl ned til 14 grader før pitching av gjær. |
|
|
Fever Dream Hazy IPA
|
Specialty IPA: New England IPA
|
5 Gallons |
1.063 |
1.011 |
6.76 |
60.86 |
5.13 °L
|
3K |
5 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2017 3:30 PM |
| Notes: |
|
|
Long Flight Home Four Generation Larger
|
Classic American Pilsner
|
10 Gallons |
1.059 |
1.016 |
5.55 |
28.85 |
3.68 °L
|
3K |
0 |
|
|
|
| Boil
Size: 11 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: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2012 10:24 PM |
Notes: Strike 174 F
Yeast starter for 24 Hours
Ferment in fridge |
|
|
Sundew Strawberry Puckerade Kettle Sour
|
No Profile Selected |
5.5 Gallons |
1.05 |
1.015 |
4.54 |
0 |
4.71 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.042 |
Efficiency: 55 |
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: 5/14/2021 4:22 PM |
Notes: To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour
Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier.
The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser.
Recipe:
STATS:
Original Gravity:1.048
Final Gravity:1.015
Starting pH:5.6
Final pH: 3.18
ABV: 4.3
IBU:4.1
SRM:2.8
MALT (five gallon batch):
7 lbs 2-row
6 lbs White wheat
HOPS:
0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production
FLAVORING ADDITIONS:
8 oz Vintners Harvest Strawberry Puree
2 lemon peels steeped in 0.5 liter of 212℉ of hot water
MASH:
Protein Rest: 122℉, 35 minutes
Saccharification: 148℉, 45 minutes
Mash Out: 168℉, 10 minutes
Boil for 20 minutes
SEQUENTIAL FERMENTATION:
Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging.
YEAST:
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.
LACTIC ACID BACTERIA:
OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range. |
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|
Sour Ale Green Apple
|
Fruit Lambic
|
23 Litres |
1.072 |
1.011 |
8.01 |
25.55 |
7.01 °L
|
3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 155.4 g |
Creation
Date: 2/3/2021 6:46 PM |
| Notes: |
|
|
Fullers London Porter
|
Brown Porter
|
19 Litres |
1.061 |
1.02 |
5.28 |
38.51 |
37.76 °L
|
3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2015 3:23 AM |
| Notes: |
|
|
Ice Breaker (Greene King Clone)
|
American Pale Ale
|
25 Litres |
1.043 |
1.008 |
4.61 |
38.06 |
5.98 °L
|
3K |
4 |
|
|
|
| Boil
Size: 29.83 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 163.2 g |
Creation
Date: 8/4/2021 10:50 PM |
| Notes: |
|
|
Jimmy's Red (Jeremiah Red Clone)
|
Irish Red Ale
|
5 Gallons |
1.074 |
1.017 |
7.52 |
27.15 |
17.66 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 12/30/2019 6:32 AM |
| Notes: |
|
|
Koji Activated Rice Ale
|
Experimental Beer
|
3 Gallons |
1.054 |
0.996 |
7.7 |
26.13 |
3.05 °L
|
3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2017 8:34 PM |
Notes: This is an experiment in using koji as a starch converter for rice. In this beer, I'm adding a koji-rice starter and some steamed rice to my wort during primary fermentation.
For the purpose of recipe design, I've used flaked rice as a stand-in ingredient.
I'm using cheap ingredients to save time.
I'll be measuring FG and Final Brix to determine ABV.
Apparent Attenuation end up above 100% due to continued sugar creation in the wort, courtesy of koji |
|
|
Sweetwater Blue Clone
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.011 |
4.71 |
26.22 |
4.02 °L
|
3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2017 2:10 PM |
| Notes: |
|
|
London Bitter
|
Special/Best/Premium Bitter
|
23 Litres |
1.045 |
1.01 |
4.62 |
27.44 |
9.04 °L
|
3K |
7 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 8/9/2015 8:03 AM |
| Notes: |
|
|
#19 Świąteczne
|
Baltic Porter
|
22 Litres |
1.079 |
1.021 |
7.72 |
33.96 |
28.71 °L
|
3K |
0 |
|
|
|
| Boil
Size: 27.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19.4 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 10/19/2013 9:13 AM |
| Notes: |
|
|
Avery Hog Heaven Clone
|
American Barleywine
|
5 Gallons |
1.108 |
1.025 |
10.97 |
101.92 |
21.74 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 1/19/2016 5:17 AM |
Notes: 2# Crystal 80 would be to style or 2.25# 75L
consider Wyeast 1084 or 1728
Hog Heaven Dry-Hopped Barleywine Style Ale
OG: 1.085
AE: 1.016
Grist:
Pale 2-Row – 87.4%
C-75 – 12.6%
Hops:
60 min – Columbus (13.9% AA) – 0.93 oz
30 min – Columbus (13.9% AA) – 0.98 oz
0 min – Columbus (13.9% AA) – 3.28 oz
Dry-Hop – Columbus – 4.37 oz
Yeast – California
Ferm Temp – 68F
- See more at: http://averybrewing.com/brewery/recipes-for-homebrewers/#sthash.3T3KxSg5.dpuf |
|
|
Brandywine
|
Standard/Ordinary Bitter
|
3.5 Gallons |
1.042 |
1.012 |
3.93 |
21.46 |
5.86 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2015 6:03 AM |
| Notes: This is a Lord of the Rings ale named for the Brandywine river. Tap on nitrogen. |
|
|
Nut Brown Ale Partial Mash
|
American Brown Ale
|
5 Gallons |
1.003 |
1.001 |
0.3 |
25.15 |
108.65 °L
|
3K |
3 |
|
|
Author:
|
|
Felipe Lobón DomÃnguez
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
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: 6/5/2011 5:39 PM |
| Notes: |
|
|
Lowenbrau Dark
|
Dark American Lager
|
4 Gallons |
1.077 |
1.02 |
7.5 |
27.56 |
15.96 °L
|
3K |
4 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2017 9:32 PM |
| Notes: |
|
|
Salt Lime Lager
|
International Pale Lager
|
3 Gallons |
1.049 |
1.011 |
5.02 |
27.43 |
3.46 °L
|
3K |
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: |
|
|
Epoch - Dark Ages (Dunkel)
|
Munich Dunkel
|
55 Litres |
1.05 |
1.011 |
5.04 |
19.32 |
24.36 °L
|
3K |
0 |
|
|
Author:
|
|
Blyzz
|
|
| Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2014 9:11 AM |
| Notes: |
|
|
|
|