|
Brinner Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.088 |
1.022 |
8.64 |
43.18 |
40 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2013 1:29 AM |
| Notes: |
|
|
Chocolate Peanut Butter Porter
|
Robust Porter
|
3 Gallons |
1.062 |
1.02 |
5.52 |
41.13 |
29.97 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 4.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Kegged |
Priming Amount: N/A |
Creation
Date: 1/18/2015 3:31 PM |
| Notes: |
|
|
Bourbon Vanilla Stout
|
Russian Imperial Stout
|
5 Gallons |
1.081 |
1.019 |
8.16 |
78.65 |
36.11 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 75 |
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: 4/12/2015 8:00 PM |
| Notes: |
|
|
NEIPA?
|
California Common
|
12 Litres |
1.049 |
1.013 |
4.73 |
80.54 |
4.99 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2015 3:52 PM |
Notes: NEIPA recepty
https://www.facebook.com/groups/domacipivo/permalink/10156962244884393/ |
|
|
Westmalle Extra Clone
|
Belgian Specialty Ale
|
20 Litres |
1.05 |
1.011 |
5.14 |
47.74 |
3.98 °L
|
2.8K |
0 |
|
|
Author:
|
|
Gummi Ben - Norðan 2
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2015 9:41 AM |
Notes: ATH: Sýrópið fer út í við Hot Break, sem er þegar suðan er að koma upp og froðan er að myndast.
Kæla niður í 18°C og setja ger út í. Hækka hitann upp í 25 gráður á 6 dögum. Þegar 1.009 markinu er náð er fleytt ofan af gerinu og kælt niður í 10°C og haldið þannig í 4 vikur. Við átöppun notum við 173 gr af Simplicity Candi Sírópi |
|
|
IPA Tropical
|
English IPA
|
17 Litres |
1.055 |
1.01 |
5.82 |
76.15 |
9.53 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 12:58 PM |
| Notes: |
|
|
Kjeller 5 Belgisk Trippel 25 L
|
Belgian Tripel
|
25 Litres |
1.082 |
1.007 |
9.83 |
27.48 |
5.55 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: 7g/l |
Creation
Date: 7/2/2016 10:32 AM |
| Notes: |
|
|
Chocolate Maple Porter (name Needed)
|
Robust Porter
|
5 Gallons |
1.061 |
1.017 |
5.89 |
33.83 |
40 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
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: 2/22/2012 3:26 PM |
| Notes: |
|
|
Desperados Base
|
Standard American Lager
|
5 Gallons |
1.052 |
1.012 |
5.23 |
34.75 |
2.86 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2019 12:37 AM |
| Notes: |
|
|
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.
|
|
|
Black Cherry Ale
|
Fruit Beer
|
5.5 Gallons |
1.054 |
1.017 |
4.89 |
19.59 |
3.53 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 12/22/2017 2:12 AM |
| Notes: 3qt Black Cherry Juice at end of boil |
|
|
Long December Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.05 |
1.013 |
4.85 |
25.07 |
30.04 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 12/4/2015 12:12 AM |
Notes: -On brew day during down time I split two vanilla beans and made a tincture with bourbon. I used about 4 oz of bourbon.
-Added tincture after primary fermentation. Took a while for krausen to drop but I'm used to 1056 yeast. I aged for a week with the vanilla & bourbon tincture.
-After 1 week in the bottle carbonation is developing. No off flavors. Bourbon on the nose, vanilla is present but not over powering. |
|
|
Rachel's Cherry Beer
|
Fruit Beer
|
10 Litres |
1.056 |
1.009 |
6.13 |
21.99 |
7.15 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 13.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2018 6:17 AM |
| Notes: Ferment in Primary for 10 days. Add cherries. Leave for another 10 days. Bottle condition for 2 weeks. |
|
|
Zed's Dead Red
|
Flanders Red Ale
|
38 Litres |
14.639 |
3.886 |
5.82 |
15.13 |
14.04 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 90 |
Boil Gravity: 12.2 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2016 10:57 AM |
| Notes: |
|
|
Banana Milkshake
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.07 |
1.018 |
6.87 |
39.56 |
3.82 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: sucrose |
Priming Amount: 3.8 oz |
Creation
Date: 11/25/2020 2:01 AM |
Notes: Banana Milkshake is a... you guessed it, banana-flavored milkshake IPA. The banana flavor mostly comes from a special yeast that is a derivative strain of its parental Hefeweizen yeast. The major difference being that this yeast, Omega "Bananza" doesn't create clove and pepper-like esters. It also imparts a light pair flavor. The hops complement the flavor profile of the yeast with the aromas and flavors of banana, pear, orange, and fruity spice. Creaminess and residual unfermentable sugars come from the lactose. The grain bill offers notes of bread, cracker, and honey.
For prime banana esters, pitch yeast at 68°F (20°C) and let it free rise to 74°F (21-23°C.) |
|
|
"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 |
|
|
Amber Weiss
|
Weissbier
|
27 Litres |
1.058 |
1.014 |
5.72 |
12.04 |
10.13 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 4/30/2017 11:00 AM |
| Notes: |
|
|
08: Nate's Citrus Bomb IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.015 |
7.06 |
122.14 |
5.23 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 3/14/2015 3:49 PM |
Notes: Made starter of WLP001 from pale ale brewed 2 months ago. Was in mason jar in sterile water in fridge. Starter only got going for ~16 hours.
Strike water was on the high end, shitty thermometer lead me to think I was mashing at 156-158F--not good.
OG was 1.060 at 80F
Pitched yeast at ~78F
First batch using temp controlled chest freezer. Set at 68F when it was supposed to be at 65F, started bubbling at 68F in ~4 hours, lowered to 65 12 hours after pitch...chugged along slowly for 1 day bubbling, lots of krausen but airlock activity stopped. Raised back up to 68F 48 hours after pitch to try and regain activity. SG 1.036 at this time.
Dry hopped with 1 oz of Falconer's Flight from Day 7 to Day 12.
Day 12, gravity down to 1.010 surprisingly.
Dry Hopped from day 12 to Day 14. Day 14 needed stainless steel boil kettle plug that I used to help weigh down the hop bag for the Crystal Wheat brew. Only dry hopped the 2oz FF for 2 days.
|
|
|
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 |
|
|
Marble Rye Aka Hoss Kvass
|
Roggenbier
|
5.5 Gallons |
1.039 |
1.01 |
3.75 |
0 |
21.45 °L
|
2.8K |
0 |
|
|
Author:
|
|
Slatetank
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 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: 3/10/2016 5:08 PM |
| Notes: I want to ferment this as done traditionally with raisins |
|
|
|
|