|
Traquair House Ale Clone
|
Strong Scotch Ale
|
20.5 Litres |
1.074 |
1.019 |
7.23 |
33.5 |
14.67 °L
|
3K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 76 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2018 9:36 PM |
| Notes: |
|
|
Cascade IPA
|
American IPA
|
5.5 Gallons |
1.059 |
1.012 |
6.26 |
90.19 |
7.57 °L
|
3K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 12:18 AM |
| Notes: |
|
|
Rye Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.28 |
27.59 |
5.98 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 1/27/2015 11:05 PM |
| Notes: |
|
|
Barleywine #1
|
English Barleywine
|
15 Litres |
29.734 |
7.441 |
12.92 |
35.82 |
21.56 °L
|
3K |
3 |
|
|
Author:
|
|
Fokinski1
|
|
| Boil
Size: 27 Litres |
Boil Time: 120 |
Boil Gravity: 17.3 |
Efficiency: 62 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.54 bar |
Creation
Date: 2/20/2015 2:32 PM |
| Notes: |
|
|
Behemoth - Chur!
|
American IPA
|
23 Litres |
1.054 |
1.01 |
5.8 |
25.97 |
5.2 °L
|
3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 8/20/2015 1:00 AM |
| Notes: |
|
|
Black Death
|
Belgian Specialty Ale
|
6 Gallons |
1.119 |
1.022 |
12.75 |
57.27 |
40 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 50 |
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: 12/8/2012 3:00 AM |
| Notes: |
|
|
Bush Du Noel Clone
|
Belgian Dark Strong Ale
|
5 Gallons |
1.11 |
1.027 |
10.89 |
19 |
10.75 °L
|
3K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.146 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 3:03 AM |
Notes: toast pale 2-row at 300 F for 35 minutes, shaking every few minutes
3 days before bottling pitch yeast again
age at least 6 months from bottling |
|
|
JZ - To George Bohemian Pilsener
|
Czech Premium Pale Lager
|
23 Litres |
1.056 |
1.016 |
5.24 |
42.65 |
3.83 °L
|
3K |
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. |
|
|
Brewer's Best Rye Pale Ale
|
American Pale Ale
|
5 Gallons |
1.048 |
1.014 |
4.57 |
43.29 |
7.66 °L
|
3K |
1 |
|
|
Author:
|
|
miscon2
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 35 |
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: 6/19/2014 3:45 AM |
Notes: NOTE: 3.3 Rye LME is a LATE ADDITION but marking it as such here throws all the numbers off.
ALSO: BB's previous version of this recipe included a "steep-to-convert" process utilizing 2-row and flaked rye, but have since changed it to a simple late addition Rye LME as shown here.
From the Brewer's Best Recipe Sheet:
IBUs: 40 - 45
ABV: 4.2% - 4.7%
OG: 1.045 - 1.050
FG: 1.013 - 1.017
Color: Pale Amber
A pale ale that uses just the right amount of Rye, Munich and Honey malt to create a unique spiciness. Then we use different hop varieties to perfectly balance the beer - and it’s dry-hopped! |
|
|
NEIPA
|
American IPA
|
5 Gallons |
1.077 |
1.029 |
6.3 |
47.6 |
6.29 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2017 3:02 PM |
Notes: 5 gallon distilled water - add CaCl, Gypsum, table salt
heat water to 168 - add grain - keep mash at 158 for 60-90m
check gravity after 60m - mash longer if low
boil 60m - check gravity before cooling - may need more boil time
cool to 170 - add whirlpool hops
continue cooling to 65 - transfer - pitch - place in swamp cooler
add first dry hops at high krausen
|
|
|
Molasses Ale
|
Specialty Beer
|
1.75 Gallons |
1.056 |
1.016 |
5.31 |
33.91 |
27.67 °L
|
3K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
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: 9/9/2013 3:06 PM |
| Notes: |
|
|
Laughing Lab Clone
|
Scottish Export 80/-
|
5.5 Gallons |
1.068 |
1.018 |
6.54 |
24.31 |
14.64 °L
|
3K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2015 8:59 PM |
| Notes: |
|
|
Oktoberfest
|
Oktoberfest/Märzen
|
5 Gallons |
1.058 |
1.015 |
5.72 |
22.26 |
10.59 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
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: 8/8/2014 3:24 AM |
| Notes: |
|
|
Hobgoblin Clone [cold Steep Dark Grain]
|
Northern English Brown
|
22 Litres |
1.06 |
1.015 |
5.81 |
28.41 |
20.17 °L
|
3K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3.64 |
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: 8/31/2015 11:31 AM |
| Notes: |
|
|
Tailgate Peanut Butter Milk Stout Clone
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.02 |
5.36 |
32.09 |
30.31 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2019 3:58 PM |
Notes: Add lactose @ 15 minutes remaining in the boil
Add .5 fl oz Lorann PB Flavoring at kegging
Modified from another user's recipe here: https://www.brewersfriend.com/homebrew/recipe/view/501067/tailgate-peanut-butter-milk-stout
Found on a homebrew forum that Tailgate uses pale rather than MO, added some more chocolate to adjust color to compensate, and adjusted from metric to Murica units.
Asked LHBS to double crush grains for better BIAB efficiency |
|
|
Hazy IPA - Tree House Recipe
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.016 |
7.06 |
46.22 |
5.33 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2023 1:03 PM |
| Notes: |
|
|
Kveik Lager (Voss)
|
International Pale Lager
|
23 Litres |
1.051 |
1.009 |
5.42 |
19.61 |
2.95 °L
|
3K |
6 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 3.5 |
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: 11/14/2020 1:10 PM |
| Notes: |
|
|
Rye Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.051 |
1.01 |
5.37 |
115.44 |
7.93 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
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: 12/17/2016 7:50 PM |
Notes: OK, the ibu's are defiantly beyond the pale, but it's less than the My Rye PA recipe and way less the the Hop Diggity Rye PA recipe.
The LME is Williams Brewing # M14 America Rye blend. This blend includes Pale malt, Rye malt and Crystal malt.
With 15 minutes left in the boil I turned off the burner a n d stopped the timer. I added the DME and Whirlfloc tablet and stirred until dissolved. I added the wort chiller to the kettle, turned on the burner, brought it back to a boil and restarted the timer. |
|
|
Tangerine Dream IPA
|
American IPA
|
6 Gallons |
1.072 |
1.015 |
7.41 |
72.18 |
6.27 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2015 4:44 PM |
| Notes: |
|
|
Belgian Golden
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.07 |
1.011 |
7.74 |
25.17 |
15.4 °L
|
3K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.129 |
Efficiency: 35 |
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: 12/14/2015 7:12 PM |
| Notes: |
|
|
|
|