BacK In BlacK IPA
|
Specialty IPA: Black IPA
|
21 Litres |
1.063 |
1.014 |
6.49 |
78.88 |
31.54 °L
|
10.4K |
6 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2017 5:05 PM |
Notes: Important
black malt add in the last 40 minutes of the mash
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 20 c˚ 10 /15 days
Cold crash "5 days" at 0c˚
Cheers!! |
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Mexican Calif Cerveza Lager - Pacifico
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Light American Lager
|
5 Gallons |
1.05 |
1.013 |
4.85 |
25.96 |
2.93 °L
|
10.4K |
4 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 8:57 PM |
Notes: Add grains in bag and steep until water gets to boil
Remove grains
Add LME
Back to boil for 60 minutes
Add 1st hops
Add 2nd hops.
Cool wort to about 55 degrees.
Strain if needed when pouring to fermenter.
Add more distilled water up to the 5 gal mark.
Add yeast.
Leave to ferment 50-55 degrees in dark area,3-4 weeks
Can add 1lb of rice extract to increase alcohol, haven't tried it yet.
*********************************
I was told from taste testers this one tastes like Pacifico. |
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Avg. Perfect Northeast IPA (NEIPA) 1 Gallon Conversion
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American IPA
|
1 Gallons |
1.068 |
1.018 |
6.54 |
65.34 |
5.2 °L
|
10.4K |
14 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2017 5:46 AM |
Notes: |
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NixonBrew - Yuengling Lager Clone
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Vienna Lager
|
5 Gallons |
1.052 |
1.01 |
5.54 |
15.37 |
12.65 °L
|
10.4K |
8 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: Corn sugar |
Priming Amount: 4 oz |
Creation
Date: 2/6/2014 6:08 AM |
Notes: Made this before. Can't achieve lager temps so I use US-05 and ferment around 62-64 f then raise up to about 70 after 10 days, then put in my fridge and bring down to about 42 F for 2 days. Bottle, and let sit for a month before drinking. I used clarity ferm, and this stuff came out clear as can be. If you want less hop presence then omit the 10 min cascade addition. The 1 oz of blackprinz is to add color, but no real harsh flavor.
Can't get yuengling in California... So this is the next best thing.
Added blackprinz and vienna malt to try to get the color and flavor of Yuengling Lager. .
Awesome lawnmower beer. Wish I could make 10 gallon batches of this at a time |
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Vanilla Coffee Stout
|
American Stout
|
5 Gallons |
1.05 |
1.013 |
4.85 |
17.28 |
32.15 °L
|
10.4K |
8 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 5/2/2011 1:53 AM |
Notes: |
|
Any Colour You Like
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American Pale Ale
|
23 Litres |
1.054 |
1.01 |
5.77 |
36.64 |
5.65 °L
|
10.4K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2016 12:33 PM |
Notes: Brewed with The Grainfather for the first time. OG1053. |
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Mango Lassi Milkshake IPA
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Double IPA
|
6 Gallons |
1.088 |
1.03 |
7.67 |
62.54 |
10.49 °L
|
10.3K |
6 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2017 4:56 PM |
Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
2. Add wheat flour to the mash. If not doing BIAB add rice hulls. (Some say add the flour to the boil, but my experience is that it doesn't dissolve and just creates dough ball lumps.)
3. Do a high temp mash. You may need to mash for 90 minutes.
4. Use around a 1:2 sulfate to chloride water profile.
5. Add green apple puree with 20 minutes left in the boil. This adds pectin to create haze and body.
6. Add the lactose sugar with 10 minutes left in the boil.
7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
8. Add half of dry hops in 2-3 days, when the krausen is still high.
9. 4-6 days later, when fermentation is mostly done, rack into a secondary and add vanilla bean, mango pulp, and ground green cardamom. (Can skip secondary and add it right to the primary if you have enough head room.)
10. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
11. Cold crash and package 4-8 days later.
Target starting fermenter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.
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Fuller's London Porter Clone
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English Porter
|
23 Litres |
1.053 |
1.012 |
5.31 |
33.52 |
30.55 °L
|
10.3K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2018 3:24 AM |
Notes: Colour is lower than recipe stipulation of 100 EBC. Suggest you use darker crystal. Percentages of brown and chocolate malt both elevated compared to original recipe. Original was 76% pale, 12% brown, 10% crystal, 2% choc.
IBU target of original was 33. ABV 5.2% |
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Mama's Apple Pie Oatmeal Stout
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Oatmeal Stout
|
6 Gallons |
1.076 |
1.028 |
6.3 |
13.18 |
40 °L
|
10.3K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 10/26/2012 2:02 PM |
Notes: |
|
ESB
|
Strong Bitter
|
5.5 Gallons |
1.059 |
1.015 |
5.82 |
36.4 |
12.22 °L
|
10.3K |
0 |
|
|
Boil
Size: 7.02 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/9/2019 1:40 AM |
Notes: |
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Blackberry Wheat
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Specialty Beer
|
6 Gallons |
1.053 |
1.013 |
5.24 |
11.01 |
5.16 °L
|
10.3K |
0 |
|
|
Boil
Size: 3 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: 1/18/2012 6:37 AM |
Notes: The crushed carapils were steeped for 30 min. at 155 degrees. Sparge the grain with 1 quart of 170 degree water. Add water to bring volume in boil kettle to 3 gallons. Add malt extract and bring to a boil. Add bittering hops and boil for 60 min. At 30 min. add irish moss. Add finishing hops at last 2 min. of boil.
This wort was put into primary for 1 week and then cold crashed for 5 days. It was then racked to a secondary fermenter and 4.5 lbs of frozen blackberries were added. By freezing the berries before adding, more juice will be released into the beer. When the berries are frozen and the water volume in the fruit expands it breaks the skins. When they thaw more juice is released into the beer. You will want to cold crash your wort or use another method to floculate the yeast. Otherwise the fruit will ferment as well and create a winey taste. The beer will need to remain in secondary for around a week to get a good flavor. I left mine in for 7 days, but you can decide when there is enough blackberry flavor for your liking. Transfer to a clean fermenter and transfer to your keg. This beer is meant to be kegged because there is no longer enough active yeast to bottle condition.
Enjoy!! |
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Captain Hooked On Bitters: Redhook ESB Clone
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Extra Special/Strong Bitter (ESB)
|
11 Gallons |
1.05 |
1.013 |
4.86 |
21.51 |
14.37 °L
|
10.3K |
2 |
|
Author:
|
|
possum
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|
Boil
Size: 13.12 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2013 7:08 PM |
Notes: Yeast sub: Fermentis US-04
Toast 2# base malt at 350 for 12-15 mins.
Hop replacements: Challenger, Fuggles, Hallertauer
Total IBU seems low, BierMuncher calls for 25.6.
For a 5.5 gallon batch, cut all quantities in half. |
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Young´s Special London Ale #1
|
Strong Bitter
|
12 Litres |
1.064 |
1.015 |
6.35 |
33.53 |
11.8 °L
|
10.3K |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: Corn Sugar |
Priming Amount: 0.75 cup |
Creation
Date: 12/9/2015 12:18 PM |
Notes: Step by Step
Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list. Ferment at 69 °F (21 °C).
Separate 1L of Wort, freeze it and, before bottling, reboil it, caramelizing and add it back into the beer. |
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Coffee Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.055 |
1.016 |
5.12 |
21.2 |
6 °L
|
10.3K |
1 |
|
|
Boil
Size: 7.5 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: 75 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/1/2017 9:09 PM |
Notes: Mash pH was too low at 5.03
I used 6 teaspoons of Bali Blue Moon coffee from Island Roasters, a local coffee shop in New Smryna Beach, FL. It's roasted at Light Vienna, which I believe is somewhere on the medium roast spectrum. I had it coarse ground and added it directly to a fine mesh bag, added a sanitized spoon for weight, and added it directly to the keg while I cold crashed and carbonated.
It was in the keg for 48 hours at 15psi before removal. I think the keg pressure helped extract the coffee flavor. I used unflavored dental floss tied to the string of the bag so that I could retrieve the bag when I was ready.
After talking with other brewers about this beer I think I may have had a little luck on my side in using ground coffee instead of cold brew coffee. Next time I'll probably get a good quality fresh cold brew from somewhere nearby and add it to the keg to taste. Just my 2 cents. |
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Neck Oil Clone
|
American Pale Ale
|
21 Litres |
1.045 |
1.009 |
4.71 |
35.54 |
7.88 °L
|
10.3K |
7 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 2.2 |
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: 10/8/2016 7:58 AM |
Notes: |
|
Abraxas Clone
|
Imperial Stout
|
5.5 Gallons |
1.13 |
1.039 |
14.11 |
79.17 |
50 °L
|
10.3K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2017 7:19 PM |
Notes: 12 ml hop shot added at 120 min
Cinnamon stick, vanilla bean, cacao nibs and ancho chiles (dried and deseeded) are used to make a tincture in vodka (just enough to cover each adjunct) during end of primary fermentation. Add tincture when racking to keg. |
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Lagunitas Little Sumpin' Sumpin' Clone
|
American IPA
|
5.25 Gallons |
1.069 |
1.022 |
6.21 |
50.47 |
5.97 °L
|
10.3K |
1 |
|
|
Boil
Size: 8.05 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2015 10:51 PM |
Notes: |
|
Porter (Wedding)
|
American Porter
|
5.5 Gallons |
1.056 |
1.014 |
5.53 |
29.47 |
37.72 °L
|
10.3K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/19/2014 7:58 PM |
Notes: |
|
Fruit Smoothie IPA
|
Fruit Beer
|
40 Gallons |
1.086 |
1.027 |
7.78 |
50.93 |
5.81 °L
|
10.2K |
0 |
|
|
Boil
Size: 45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 72 |
Mash Thickness: 1.15 |
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: 12/30/2016 3:53 AM |
Notes: Add 42lbs fruit puree half way through fermentation with the dry hops.
Add 8oz Pure Vanilla Extract in Brite Tank |
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Oatmeal Raisin Cookie Stout
|
Foreign Extra Stout
|
5 Gallons |
1.089 |
1.025 |
8.33 |
47.42 |
40 °L
|
10.2K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.45 |
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: 12/1/2013 1:59 AM |
Notes: 60 minute boil
8 oz Cocoa Powder at last 10 minutes.
**Toast 6-8 oz of oats during mash****
***Step mash grains at 121F for 20 minutes then raise to 130F for 15 minutes. Raise temp to 152F for 45 minutes.
Molasses 60 minute boil
7-10 primary
Soak raisins and cinnamon in whisky (makers mark or similar) for 48 hours prior to adding to secondary. **Rack onto Raisins and Cinnamon. |
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