|
"Grit N Grind For All Mankind" Coffee Milk Stout
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.074 |
1.023 |
6.68 |
25.09 |
38.86 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 9.74 psi |
Creation
Date: 1/19/2018 1:22 AM |
Notes: Add lactose in sanitized water, add to secondary along with coffee, rack beer onto it and let sit for 7 days. Coffee mellows out with time 2 weeks to 2 months.
Edit: recent 2018 1st place, Spiced Beer category, BJCP event Memphis Extravaganza!
Proof: http://bluffcitybrewers.brewcomp.com/
4/8/2021: updated recipe for all grain usage. Dial in losses for your equipment |
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Blue Moon Belgian White
|
Weissbier
|
6 Gallons |
1.051 |
1.01 |
5.37 |
14.67 |
3.68 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 7:27 PM |
| Notes: |
|
|
Berliner Weisse Kettle Sour
|
Berliner Weisse
|
5.5 Gallons |
1.031 |
1.007 |
3.08 |
4.14 |
2.31 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 105 |
Boil Gravity: 1.023 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 11/28/2016 6:28 PM |
| Notes: |
|
|
Citra Pale Ale CPA
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.013 |
4.97 |
59.1 |
4.27 °L
|
2.9K |
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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BLACK HAWK DOWN UNDER 23L
|
American IPA
|
23 Litres |
16.309 |
3.072 |
7.49 |
81.1 |
6.16 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 73 Litres |
Boil Time: 60 |
Boil Gravity: 5.3 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 7/25/2019 8:50 PM |
| Notes: |
|
|
013 - Belgian Triple 07/26/18
|
Belgian Tripel
|
14 Gallons |
1.084 |
1.014 |
9.2 |
32.18 |
5.43 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 17 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2018 7:43 AM |
Notes: Used Indian Coriander - Slightly roasted in a skillet to enhance flavor.
14 gallons split into two fermenters, approx 6-6.5 gallons each. Bottle conditioned all of it.
10/20/2018 1st place out of 28 entries at Dixie Cup XXXV, in Houston Texas. Named "Winford's Legacy". |
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My Yooper's Pale Ale
|
American Pale Ale
|
12 Gallons |
1.053 |
1.011 |
5.53 |
47.03 |
8.86 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2016 3:56 PM |
| Notes: |
|
|
Belgian Dubbel
|
Belgian Dubbel
|
6 Gallons |
1.066 |
1.012 |
7.12 |
22.51 |
21.47 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/19/2016 10:07 PM |
Notes: ** YEAST STARTER **
1. The day before Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1-2 packet(s) of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.5 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 163F.
3. Add Grains @ 161F.
4. Allow Temperature to fall to 150F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 90 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.3gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.046) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.046)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.066)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Candi Syrup @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler via Hop Cylinder with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.066)
** FERMENTATION **
1. Beginning Fermentation Temp: 66F.
2. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 72F-73F. |
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Raspberry Lemon Wheat
|
Fruit Beer
|
5.5 Gallons |
1.051 |
1.014 |
4.83 |
17.77 |
5.03 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 1/28/2015 2:53 AM |
| Notes: Raspberry Puree added at the end of primary fermentation, mix puree with a little yeast starter and use it to krausen primary fermentation. |
|
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Dead Ringer !PA
|
American IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.31 |
60.38 |
7.67 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 6/24/2012 6:21 PM |
| Notes: |
|
|
Vienna Lager
|
Vienna Lager
|
11 Gallons |
1.056 |
1.017 |
5.09 |
24.75 |
11.09 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2015 10:20 PM |
| Notes: |
|
|
06: Black Cherry Wheat #2
|
Belgian Specialty Ale
|
5.5 Gallons |
1.051 |
1.009 |
5.51 |
15.97 |
26.91 °L
|
2.9K |
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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The Duke English IPA
|
English IPA
|
11 Gallons |
1.066 |
1.019 |
6.22 |
60.55 |
14.15 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2017 12:12 PM |
| Notes: Found this receipe on AHA, but needed to add more fermentables to get to OG = 1.63. Also added more hops than recipe to get approximately 50 IBUs. |
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|
Pine Tar Stout
|
Foreign Extra Stout
|
5 Gallons |
1.079 |
1.021 |
7.54 |
36.67 |
40 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: Kreamyx |
Priming Amount: N/A |
Creation
Date: 2/28/2013 3:07 PM |
| Notes: This is a nice dark beer for those days when the weather is really starting to get cold. You're going to need something that sticks, something with body. With biscuit and roasted malts, this is a full-bodied brew, and the smoked and chocolate malts will add depth and heartiness as well. Throw in some flavors of coconut (unsweetened, toasted at 325 for ~20 minutes), chocolate, and vanilla, and you've got the feel of a cold hot chocolate too. The spicy, leathery bitterness from Perle hops remind us that baseball season is not too long gone, while the milder floral characteristics of the Hallertau carry hope for the new season that's still just a little too far away. 1.5L starter will give proper pitch rate. Use Coconut extract and Dark Cocoa powder like a dry hop and add after fermentation is complete. |
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Rye IPA
|
Specialty IPA: Rye IPA
|
5.75 Gallons |
1.069 |
1.017 |
6.84 |
64.37 |
12.82 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.5 |
Creation
Date: 8/13/2021 8:25 PM |
| Notes: Heat 5 gal water to 166, add 15.5 # grain to first rest 153 for 60 min |
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JZ - To George Bohemian Pilsener
|
Czech Premium Pale Lager
|
23 Litres |
1.056 |
1.016 |
5.24 |
42.65 |
3.83 °L
|
2.9K |
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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Noble Kellerbier
|
Specialty Beer
|
25 Litres |
1.061 |
1.015 |
6.03 |
34.94 |
7.25 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2013 6:23 PM |
| Notes: |
|
|
Bia Hoi
|
Alternative Grain Beer
|
4.5 Gallons |
1.031 |
1.005 |
3.38 |
11.16 |
2.09 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/14/2019 4:05 PM |
| Notes: |
|
|
Toasted Marshmallow Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.07 |
1.018 |
6.81 |
28.31 |
28.12 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 7.04 psi |
Creation
Date: 12/19/2020 4:12 PM |
Notes: Corn Syrup / Cane Sugar = representation of marshmallows in boil for OG calc
Repitch Nottingham from Blonde bucket
|
|
|
MMMM... Mango Mosaic Milkshake Micro IPA
|
American IPA
|
4.5 Gallons |
1.044 |
1.02 |
3.22 |
37.37 |
4.8 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.029 |
Efficiency: 65 |
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: 11/23/2017 3:50 PM |
Notes: 8 Brix @ 4.5 gallons after boil/into fermenter without fruit/lactose.
FG 5 brix (uncorected refractometer), corrected to 1.013, 62% AA, after grains fermented, before fruit/lactose.
This is mostly inspired by Gun HIll's Mosaic Soft Serve (3% ABV, oats, lactose, delicious), and Mad Fermentionist's Mango Vanilla Hopsicle.
Other recipe research:
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html?m=1
http://meekbrewingco.blogspot.com/2017/07/grapefruit-milkshake-ipa-w-azacca-citra.html?m=1
https://www.google.com/amp/s/lostcompassbrewing.wordpress.com/2017/04/26/milkshake/amp/
https://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html?m=1 |
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