Motueka Lager
|
German Pilsner (Pils)
|
2 Gallons |
1.049 |
1.008 |
5.45 |
44.73 |
3.87 °L
|
2.8K |
3 |
|
|
Boil
Size: 2.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 3:38 AM |
Notes: |
|
Avery Hog Heaven
|
American Barleywine
|
5.5 Gallons |
1.083 |
1.021 |
8.14 |
36.81 |
16.69 °L
|
2.8K |
1 |
|
|
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 8:31 PM |
Notes: |
|
Hell Is Chrome
|
American IPA
|
6.5 Gallons |
1.065 |
1.013 |
6.83 |
43.22 |
40 °L
|
2.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 1/15/2013 2:17 PM |
Notes: Black IPA
Mash at 153F
Add 0 min boil hops, kill the flame cover and let stand for 45 minutes.
Drop the temp Pitch and Ferment at 64F for 10-14 days.
Cold Crash to 35F for 2 days before racking to secondary. Rack, bring back to room temp, then double dry hop. |
|
Better Half Amber Ale
|
American Amber Ale
|
5.25 Gallons |
1.061 |
1.014 |
6.09 |
34.82 |
12.91 °L
|
2.8K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: 1.33 |
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: 1/18/2015 4:50 PM |
Notes: 3rd place KROC Great American Beer Challenge 2013
3rd place Peterson AFB Home Brew Competition 2013
2nd Place Kokopelli Beer Co. Home Brew Competition 2014 |
|
Cream Ale
|
Cream Ale
|
5 Gallons |
1.087 |
1.018 |
9.1 |
7.95 |
4.55 °L
|
2.8K |
5 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.174 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2013 12:48 AM |
Notes: |
|
Common Room ESB
|
Extra Special/Strong Bitter (ESB)
|
34 Litres |
1.061 |
1.016 |
5.91 |
38.83 |
13.56 °L
|
2.8K |
3 |
|
Author:
|
|
Mall
|
|
Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 1:06 AM |
Notes: 1st run 15.5 Ltrs OG 1.085 temp adjusted |
|
Chili Blonde
|
Blonde Ale
|
38 Litres |
1.042 |
1.007 |
4.56 |
21.65 |
4.55 °L
|
2.8K |
1 |
|
|
Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 4/26/2017 11:19 PM |
Notes: This is not my own recipe, but taken from homebrewtalk.com member Biermuncher
14 days primary, then bottle / keg @ ~2.4 vol Co2 |
|
Kolsch 1007-LODO
|
Kölsch
|
5.5 Gallons |
1.049 |
1.01 |
5.14 |
24.21 |
3.45 °L
|
2.8K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 85 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2015 12:19 AM |
Notes: |
|
06: Black Cherry Wheat #2
|
Belgian Specialty Ale
|
5.5 Gallons |
1.051 |
1.009 |
5.51 |
15.97 |
26.91 °L
|
2.8K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 1/18/2015 10:48 PM |
Notes: Brew Day 1/19/15
Made Belgian yeast starter night before. Sat for 20 hrs before pitching.
Will split batch this beer into 2 carboys. 1 will be 2.5g of wort on top of 1 quart of pure black cherry juice. The other carboy will have no juice. |
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Dry Rye Spicy Pale Ale
|
American Pale Ale
|
11 Gallons |
1.056 |
1.012 |
5.8 |
59.12 |
9.73 °L
|
2.8K |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 90 |
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: 2/14/2012 3:31 PM |
Notes:
Strike with 9 gallons at 160 to hit 147. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170
Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.
Pitch yeast at 64 and hold for 3-4 days. Add 1vl for 2min of pure 02 prior to pitching. Raise to 70 degrees after a few days to clear diactyle. Yeast should be a dry english ale yeast or california ale yeast strain.
Sorachi Ace is dryhopped near the end of primary fermentation.
|
|
CM Wit
|
Witbier
|
25 Litres |
1.05 |
1.009 |
5.41 |
16.75 |
3.05 °L
|
2.8K |
2 |
|
|
Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Invert sugar |
Priming Amount: 150 |
Creation
Date: 2/11/2014 9:32 AM |
Notes: Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C. |
|
Imperial Porter
|
Baltic Porter
|
5 Gallons |
1.096 |
1.024 |
9.37 |
70.09 |
36 °L
|
2.8K |
0 |
|
|
Boil
Size: 5.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 83 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: dextrose |
Priming Amount: 3.6 oz |
Creation
Date: 6/20/2013 12:28 AM |
Notes: Born on 5/9/25. Added 6 grams of Gypsum to mash.
Gravity Reading on 5/18/25 = 1.026
Final Gravity Reading on June 4, 2025 =
Bottle on June 4, 2025 (3 weeks + 5 days).
|
|
NixonBrew - Drunkin' Punkin' 2014
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.065 |
1.018 |
6.17 |
61.51 |
18.99 °L
|
2.8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: 3.8 oz corn sugar |
Priming Amount: 3.8 |
Creation
Date: 1/13/2014 2:48 AM |
Notes: My 4th itteration. Very delicious. I add two cans of libbeys pumpkin puree to the mash with some rice hulls. I add the spices to the boil for the last minute and let it steep while I chill the wort.
The IBU's seem high, but magnum hops are very clean and smooth.
Entered in a local homebrew contest. Got 4th place!
If i would change anything would be the nutrients. Yeast didnt ferment as well as it should have |
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Mosaic Single Hop Dry Hop Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.016 |
4.66 |
39.5 |
4.98 °L
|
2.8K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.172 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2013 7:05 PM |
Notes: This was a crazy-tasty beer. Simple and quick for the beginner but a truly delicious beer. I found that my friends and family all loved it from the beer-snobs to the light beer drinkers. A real crowd pleaser!
Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160°F water for 30 minutes. Remove and sparge into the boil kettle. With the heat off, add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil has been achieved, add hops according to the schedule and any other additives when listed. After the boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller help to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80°F, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. (also consider Wyeast 1056 American Ale, 1450 Denny's Favorite Ale Yeast or Dry Fermentis Safale US 05) ***Add 1 oz Dry Hop Mosaic*** Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition again and enjoy!
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|
Bill's Folly
|
Specialty IPA: Brown IPA
|
5.5 Gallons |
1.076 |
1.026 |
6.67 |
82.07 |
25.32 °L
|
2.8K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 11/21/2015 4:04 AM |
Notes: |
|
Ballast Point Sculpin Ale Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.19 |
90.77 |
6.64 °L
|
2.8K |
5 |
|
Author:
|
|
jehbrewer
|
|
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: 1/25/2014 3:39 PM |
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 |
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Centennial Pale Ale
|
American Pale Ale
|
21 Litres |
1.049 |
1.012 |
4.86 |
40.12 |
12.14 °L
|
2.8K |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 80 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 2/2/2016 2:36 PM |
Notes: |
|
Westmalle Triple Clone
|
Pyment (Grape Melomel)
|
5 Gallons |
1.086 |
1.019 |
8.81 |
45.88 |
4.19 °L
|
2.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2016 6:36 PM |
Notes: |
|
Founders All Day IPA - Session
|
American Pale Ale
|
16 Gallons |
1.048 |
1.012 |
4.64 |
45.67 |
7.93 °L
|
2.8K |
2 |
|
|
Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2017 3:56 AM |
Notes: |
|
Fruity Blonde
|
Blonde Ale
|
5.5 Gallons |
1.046 |
1.009 |
4.91 |
27.23 |
5.79 °L
|
2.8K |
1 |
|
|
Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 1/9/2021 1:38 PM |
Notes: Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630).
Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde
Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5
let it ferment for 14 days and keg to 3vol. |
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