|
Gordon Strong Burton Ale Pre WW1
|
Burton Ale
|
5 Gallons |
1.085 |
1.023 |
8.1 |
47.85 |
20.64 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/18/2019 1:11 PM |
Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash.
Mash the two base malts for 60 minutes at 154 °F (68 °C). Add dark and crystal malts, recirculate for 15 minutes. Then sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.
Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate. |
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Kräftskiva
|
Belgian Blond Ale
|
20 Litres |
1.068 |
1.011 |
7.42 |
24.78 |
5.01 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.57 bar |
Creation
Date: 8/12/2016 4:23 PM |
Notes:
14 days @ 20
Coldcrash 2 days @ 1c
Kegg and lager 1 week.
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Red Ash Irish Ale
|
Irish Red Ale
|
2.8 Gallons |
1.051 |
1.014 |
4.84 |
36.57 |
10.39 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
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: 11/9/2012 10:02 PM |
| Notes: Used washed/reclaimed yeast from a previous batch of pale ale. |
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The Great Prostitute (Union Jack IPA)
|
American IPA
|
5.5 Gallons |
1.078 |
1.014 |
8.48 |
63.07 |
6.99 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 63 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 3/9/2014 12:49 AM |
Notes:
Ferment at 66 F until fermentation starts to taper off and let rise to 70. Dry hop for 3 days at 70. Remove the hops and then repeat.
Looking to get 82% attenuation, ending at a FG of 1.012. |
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Saffron Tripel
|
Belgian Tripel
|
2.5 Gallons |
1.066 |
1.016 |
6.49 |
38.6 |
7.57 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 8:51 PM |
| Notes: |
|
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Fjord & Fjell Rhubarb Saison
|
Belgian Specialty Ale
|
25 Litres |
9.495 |
1.76 |
4.08 |
24.11 |
4.42 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 6.8 |
Efficiency: 65 |
Mash Thickness: 2.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 4/10/2016 6:28 PM |
Notes: Starter: 1.5l at 9P / stirplate 2 days
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To Kate With Love (kate The Great Clone)
|
Russian Imperial Stout
|
5.5 Gallons |
1.113 |
1.027 |
11.36 |
80.29 |
40 °L
|
2.8K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.083 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 4/27/2013 9:59 PM |
| Notes: |
|
|
IPA Orange
|
Specialty IPA: Belgian IPA
|
25 Litres |
1.068 |
1.014 |
7.05 |
76.61 |
6.76 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 80 |
Boil Gravity: 1.054 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2018 12:00 PM |
| Notes: Candied orange and lemon: 4 oranges and 1 lemon peeled with a peeler that take as much as possible the Orange colored peel. Blanchir, put on the fire with cold water and coil when it cooks. Then boil again with a bit of sugar. After 10 minutes, cool and put the liquid in your beer after three days and after the first tank transfer. The Orange and lemon zests together with the dry-hops also in the beer. SG was 1020 at that moment. So the temperature was lowered to 18°C. Remove everything after 6 days. Then lowered temperature till 12°C. |
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Christmas Porter
|
Baltic Porter
|
27 Litres |
1.089 |
1.022 |
8.74 |
34.45 |
31.9 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.084 |
Efficiency: 75 |
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: 7/18/2016 10:37 PM |
| Notes: |
|
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SMaSH Pale Ale-Cascade
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.01 |
5.34 |
42.8 |
5.31 °L
|
2.8K |
0 |
|
|
Author:
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|
thunderwagn
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2016 2:03 PM |
| Notes: |
|
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Swimming Waterdog
|
American IPA
|
49 Litres |
1.055 |
1.014 |
5.56 |
53.44 |
11.81 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Mangrove Jacks Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 5/14/2015 4:02 PM |
| Notes: 2 packs of yeast in in 3.5 liter starter. On stir plate for 48 hours, then in fridge for 15-16 hours and finally in room temperature for 6-7 hours before pitching. |
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Titanic Iceberg
|
Eisbock
|
20.8 Litres |
1.099 |
1.025 |
9.72 |
14.56 |
15.67 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 7/10/2015 1:17 PM |
| Notes: |
|
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Bourbon Barrel Barleywine
|
American Barleywine
|
5.5 Gallons |
1.098 |
1.02 |
10.22 |
94.27 |
10.68 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 68 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2014 2:00 AM |
| Notes: Add honey 3 days into primary fermentation |
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Soft Parade Clone
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.083 |
1.016 |
8.83 |
17.55 |
7.14 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 67 |
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: 5/13/2015 2:31 PM |
| Notes: |
|
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"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
|
2.8K |
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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Bush Du Noel Clone
|
Belgian Dark Strong Ale
|
5 Gallons |
1.11 |
1.027 |
10.89 |
19 |
10.75 °L
|
2.8K |
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 |
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Omnipollo 4:21 Clone
|
No Profile Selected |
24 Litres |
1.053 |
1.013 |
5.24 |
56.9 |
3.46 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 5/11/2019 2:39 AM |
| Notes: |
|
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Lime Pilsner
|
Light American Lager
|
5 Gallons |
1.065 |
1.016 |
6.38 |
26.35 |
4.45 °L
|
2.8K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 69 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 9/1/2019 2:17 AM |
| Notes: |
|
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Guava Cider
|
Fruit Cider
|
5.5 Gallons |
1.046 |
1.002 |
5.8 |
0 |
5.82 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.085 |
Efficiency: 70 |
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: 2/1/2022 9:38 PM |
Notes: from https://brewtogether.com/2019/10/05/homebrewed-cider/:
-Add the 4 gallons of pasteurized apple cider or juice and 2 containers of the guava nectar to a sanitized carboy.
Pitch the yeast according to the instructions on the packet.
Ferment for approximately 21 days. Fermentation will be rapid for a few days and then slow for a couple of weeks. Ferment completely dry.
-Once fermentation has stopped and you have taken a gravity reading to make sure it’s done, you’re ready to keg the cider (if you don’t keg, jump down a few paragraphs to the bottling instructions).
-Rack from carboy into cleaned/sanitized keg.
-Add 1/4 tsp to 1/2 tsp of Potassium Metabisilfite to the keg. Purge the headspace from the keg with Co2 and cold crash.
-Wait 24 hours.
-After 24 hours, add 2.5 tsp of Potassium Sorbate. You need to wait the 24 hours so that you have some sulfite in the cider before you add the sorbates or you will end up with some off flavors. Purge the headspace in the keg a couple of times with Co2 and cold crash.
-Wait 3 days.
-After 3 days, backsweeten with 1-2 containers of thawed frozen apple juice concentrate (to taste) and 2 containers of the Goya Guava Nectar.
-Seal and purge the airspace in the keg, then put it under pressure to begin carbonation. I just carbonated it slowly at about 10-12 psi, which worked perfectly for it.
-It’s drinkable pretty much immediately, but if you can wait 3-4 weeks it will improve substantially in flavor. You may have sediment settle at the bottom of your keg. If you find the first pint is a slushy ugly pink mess, pull another pint or two before worrying too much – I had to pull about 20 oz before it got to the good stuff.
-Enjoy
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Helles Belles
|
Munich Helles
|
5 Gallons |
1.048 |
1.008 |
5.22 |
18.21 |
3.43 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 2:23 PM |
| Notes: |
|
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|
|