Zum Uerige Altbier
|
Düsseldorf Altbier
|
22 Litres |
1.049 |
1.012 |
4.9 |
44.68 |
10.32 °L
|
2.8K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 82 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2019 6:48 PM |
Notes: |
|
5 Gallon Brown
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American Brown Ale
|
4 Gallons |
1.057 |
1.011 |
6.02 |
39.63 |
30.77 °L
|
2.8K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 50 |
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: 1/29/2017 2:35 PM |
Notes: |
|
English Not Mild
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British Strong Ale
|
11 Gallons |
1.061 |
1.016 |
5.91 |
44.26 |
18.77 °L
|
2.8K |
0 |
|
Author:
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5 o'clock Revolucion
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|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2016 6:14 PM |
Notes: |
|
Citra Pale Ale CPA
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American Pale Ale
|
5.5 Gallons |
1.05 |
1.013 |
4.97 |
59.1 |
4.27 °L
|
2.8K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 65 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: bottle with corn sugar |
Priming Amount: 7/8 cup |
Creation
Date: 7/8/2012 5:47 PM |
Notes: After trying Zombie Dust pale ale, I became obsessed with Citra hops. I decided to make a pale ale all about them. I started with a recipe for a Sierra Nevada clone, .5lb Crystal 10L and .5lb cara pils. Straight to Ale only had cara pils so I used a pound of it. Beer came out great! I tried to go even more extreme but it wasn't as good, so the recipe above is the original recipe. It is dry hopped on a massive 3oz of Citra whole cones for ten days (and after I posted that as a review on Midwest they made a recipe doing it!). Its extravagant passion fruit and melon scent overpowers even the strongest of nostrils. Its bitterness is overshadowed by aromas and tastes more like a pale ale than an IPA. Best beer I have ever made. |
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Citra Blonde Ale V2.3
|
Blonde Ale
|
15 Gallons |
1.05 |
1.011 |
5.06 |
16.09 |
5.49 °L
|
2.8K |
4 |
|
|
Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 9/18/2015 3:28 PM |
Notes: |
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Vanilla Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.06 |
1.017 |
5.69 |
59.35 |
40 °L
|
2.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 0.83 |
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: 1/17/2015 4:12 PM |
Notes: Add bourbon soaked vanilla beans. |
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Dry-Hopped Kettle Sour #1
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Berliner Weisse
|
2.75 Gallons |
1.048 |
1.011 |
4.91 |
4.19 |
4.23 °L
|
2.8K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 10 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 6:37 PM |
Notes: After BIAB mash, top off volume to 3 gallons. Pasteurize wort (10 min 170) and cool to 110-118
Pitch lactobacillus (yogurt -- 2 Tbsp
Kettle sour with target pH 3.5 (Ended up 42 hrs)
Kettle in oven, temp around 100-120 during day but dropped to 80 overnight)
Quick boil to kill lacto and a little hop utilization. Cool to 70 while aerating (stirring aggressively) and pitch kolsch yeast.
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Pecan Pie Porter
|
Baltic Porter
|
5.5 Gallons |
1.061 |
1.012 |
6.5 |
63.47 |
43.6 °L
|
2.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 52 |
Mash Thickness: 1.5 |
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: 11/20/2016 7:21 PM |
Notes: |
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Smoked Cherry Ale
|
American Pale Ale
|
5.5 Gallons |
1.065 |
1.021 |
5.69 |
33.59 |
6.12 °L
|
2.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2015 11:58 AM |
Notes: smoked malt is a cherry wood smoked malt by briess |
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#52 Banana Wine
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Apple Wine
|
20 Litres |
1.041 |
1.008 |
4.34 |
0 |
5.29 °L
|
2.8K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 80 |
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: 10/19/2015 9:50 AM |
Notes: Carrots - 3 kg.
After 7 days gravity dropped to 1.008. 1 kg of sugar added in 0.5 L of water.
After additional 7 days gravity = 1.003 and next ~1.2kg of sugar added in 0.5 L of water.
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Brown Ale With Lactose
|
American Brown Ale
|
5 Gallons |
1.06 |
1.024 |
4.82 |
26.28 |
37.72 °L
|
2.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2016 6:20 PM |
Notes: |
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Kramtukas
|
Scottish Heavy 70/-
|
4.8 Litres |
1.04 |
1.013 |
3.58 |
16 |
13.98 °L
|
2.8K |
0 |
|
|
Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 85 |
Mash Thickness: N/A |
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: 4/30/2013 9:44 PM |
Notes: |
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Fat Angel
|
American Amber Ale
|
5 Gallons |
1.051 |
1.014 |
4.84 |
37.38 |
12.1 °L
|
2.8K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5/8/2012 2:17 AM |
Notes: |
|
Toast And Marmalade
|
Specialty Beer
|
21 Litres |
1.065 |
1.017 |
6.3 |
61.35 |
8.97 °L
|
2.8K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2015 10:27 AM |
Notes: So the idea is that the Vienna malt will give the beer an orange colour; the Victory malt will add a toast flavour; the Cascade will give a citrusy aroma; and of course steeping the orange peel will hopefully add the orange flavour.
With luck this will add up to a toast and marmalade theme :-) |
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Viking Beer
|
British Golden Ale
|
24 Litres |
1.054 |
1.016 |
4.99 |
26.87 |
4.8 °L
|
2.8K |
1 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 85 |
Mash Thickness: 2.5 |
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: 1/27/2016 12:20 PM |
Notes: |
|
' #1 American Extra Light Pale Ale
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Blonde Ale
|
5.25 Gallons |
1.046 |
1.009 |
4.89 |
25.95 |
3.11 °L
|
2.8K |
1 |
|
Author:
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chippola
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|
Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 11:01 PM |
Notes: |
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Zwickel Clone
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Kellerbier: Pale Kellerbier
|
5.5 Gallons |
1.051 |
1.013 |
5.01 |
18.95 |
5.32 °L
|
2.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 6/12/2017 3:00 AM |
Notes: ALCOHOL BY VOLUME: 5.2%
HOP BITTERNESS (IBU): 19
COLOR: Golden Yellow
OG: 12.0 Plato
HOPS: Hallertau Perle, Hallertau Mittelfrueh
MALTS: Pilsner, Caramel
Mashing: Single decoction mash. Mash in at 122 deg F, increase temperature and rest at 144 deg F. Pull the decoction mash and boil decoction for 30 min. Transfer decoction mash back to main mash, targeting 162 deg F of combined mash after decoction mash gets pumped back. Rest at 162 deg F.
Boil: Boil for 90 min.
Hops: Hallertauer Tradition Hallertauer Mittelfrueh. Target BU: 19
Hop Additions: Add 75% of total amount at the start of the boil. Add 25% of total amount at the end of the boil.
Yeast: Bavarian Lager Yeast
Fermentation Profile: Ferment cold (45 – 52 deg F target). Mature at 32 – 34 deg F for 3 – 4 weeks |
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Pinta Gold
|
Extra Special/Strong Bitter (ESB)
|
23 Litres |
1.058 |
1.014 |
5.84 |
36.22 |
8.7 °L
|
2.8K |
10 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2014 9:15 AM |
Notes: C Columbus ship - Pinta
Columbus hops, golden beer style |
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JZ - To George Bohemian Pilsener
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Czech Premium Pale Lager
|
23 Litres |
1.056 |
1.016 |
5.24 |
42.65 |
3.83 °L
|
2.8K |
1 |
|
|
Boil
Size: 32.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 7/29/2016 12:26 AM |
Notes: We recommend a method similar to a Narziss fermentation, where the first two thirds of the fermentation is done cold and the final third is done warmer. This differs from the most commonly recommended procedure for lagers, where the yeast is pitched to a relatively warm wort (60 to 68°F, 15 to 20°C), cooled over the first two days of fermentation to the primary fermentation temperature, and then warmed back up to the initial temperature for a diacetyl rest before lagering. The idea behind the Narziss fermentation is to reduce the production of esters and other less desirable compounds during the most active phases of fermentation, and to increase the yeast activity near the end of fermentation, converting most of the undesirable compounds into less offensive substances. For example, diacetyl is a buttery tasting compound that is a common flaw in warm fermented lagers. The diacetyl precursor alpha acetolactate is excreted by the yeast during the early phase of fermentation. Keeping the temperature low during that time keeps the amount of alpha-acetolactate low. Yeast will reduce diacetyl at the end of fermentation, when they are working on building their energy stores. Warming the yeast near the end of fermentation makes them more active and improves the reduction of diacetyl. The overall effect is a cleaner beer.
Assuming you have clean, healthy yeast, controlling the temperature of fermentation is the most important step. The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5 gallon carboy or Cornelius keg for lagering.
In any case, don’t rush things. Good lagers take time, and they ferment more slowly than ales, especially when fermented cold. Once the beer has finished fermenting, a period of lagering for a month or more at near freezing temperatures can improve the beer. Generally, the higher the alcohol content of the beer, the longer the lagering period should be. A 5 percent alcohol by volume Munich helles might be best after 4 to 6 weeks. An 8 percent doppelbock may need 6 months or more for some of the harsher aspects of the beer to mellow and for the melding of complex flavors to occur. |
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Amber Alert
|
American Amber Ale
|
7 Gallons |
1.063 |
1.014 |
6.44 |
35.4 |
17.59 °L
|
2.8K |
2 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 12:44 PM |
Notes: |
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