Citra SMaSH
|
American Pale Ale
|
5 Gallons |
1.065 |
1.018 |
6.12 |
32.02 |
3.99 °L
|
31K |
69 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2013 6:36 PM |
Notes: |
|
Chocolate Vanilla Porter
|
Robust Porter
|
6 Gallons |
1.06 |
1.016 |
5.77 |
31.36 |
34.76 °L
|
294.4K |
67 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 1/2/2013 8:30 PM |
Notes: 1800 mil starter
dissolve cocoa powder with 5 oz corn sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.
2-3 vanilla beans soaked for a week
in rum added to secondary.
This beer finished at 1.020 due to the
unfermentables and high mash temp.
The F.G was 5.0 a bit lower than
expected.Efficiency was way off.
In my 14 years of brewing this is my
personal favorite beer.
Head retention and lacing last to the
bottom of the glass.
Batch #2 finished at 1.015 and shows
in final ABV.This is where I want this
beer to finish,it is more to the style.
Brewhouse efficiency was around 62% in first batch.Batch #2 was 73% which is
about right for my system.
ABV 5.70 nice winter beer with some
alcohol warmth.First batch was thin.
Chewy,nice chocolate-coffee flavors
with a touch of vanilla.
I`ve made 4 batch`s of this and found
that this last batch from 1-2-14 has hit
it`s peak after 4 months.
The longer it ages the better it gets.
Batch 3 and 4 I made this year (2014)
Jan. and April.I`ve got it dialed in
at 5.70 ABV and recipe is solid at 70%
efficiency.If you try this recipe I hope
you have good luck with it.The rum and vanilla beans are what make this standout
for the final taste and richness.I would
recommend to age at least 2 months.
Great Holiday brew - enjoy-
- Cheers - |
|
Syntax Error IPA II
|
American IPA
|
42 Litres |
1.068 |
1.013 |
7.2 |
105.67 |
7.77 °L
|
27.1K |
63 |
|
Author:
|
|
Aasbakkane Garasjebryggeri
|
|
Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 68 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2015 6:14 PM |
Notes: This beer competed i a regional gathering i Norway. Professor Hans Bombeke rated this to be the winning beer with 95/100 pts. |
|
Pilsner Urquell National Award-Winning Clone (Decoction And Non-Decoction Version)
|
Czech Premium Pale Lager
|
6 Gallons |
1.051 |
1.013 |
5 |
34.83 |
2.92 °L
|
90.1K |
63 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 81 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 56 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/2/2014 9:50 PM |
Notes: Double Decoction:
*Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.*
Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.
No Decoction:
Instead of the labour intensive double decoction mash schedule you could:
- Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
- Include some melanoidin malt for a slight decoction 'feel'.
- Add some carapils malt (or your preferred alternative) for improved head retention.
- After which, just carry out a temperature/infusion mash schedule based on your preferences.
**This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.
***With the regular 3.5%AA Saaz the hop additions are 1.5oz @ 90min, 2oz @ 20min, 1oz @ 10min, 1oz @ 0min. |
|
Raging Red Irish Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.055 |
1.009 |
6.13 |
38.31 |
15.23 °L
|
41.7K |
63 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2014 7:58 PM |
Notes: |
|
Flocal 80 Efficiency
|
No Profile Selected |
232 Gallons |
1.042 |
1.007 |
4.64 |
15.25 |
2.19 °L
|
133 |
57 |
|
|
Boil
Size: 249 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
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: 9/8/2021 7:09 PM |
Notes: 100ml Amoylo 300 in mash
11oz sweet orange peel 10 minutes left in boil.
24 grams Brewers Clarex in fermenter |
|
Julius | Tree House Brewing (approximation) Braumeister 20L
|
American IPA
|
21 Litres |
1.068 |
1.017 |
6.64 |
42.53 |
4.97 °L
|
49.6K |
57 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 73 |
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: N/A |
Creation
Date: 5/16/2017 1:35 PM |
Notes: BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)
27l to mash / Mash PH 5.4
No sparge
Boil PH 5.2
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 20c˚"10/15 days"
Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
50g Simcoe
*2nd Dry Hop at Stable Gravity (5 days)
50g Citra
50g Mosaic
CO2 level 2.4 vols.
|
|
NEIPA - Tired Hands Milkshake
|
American IPA
|
6.5 Gallons |
1.056 |
1.011 |
5.87 |
72.32 |
3.56 °L
|
72.6K |
55 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2016 9:00 PM |
Notes: Update 2:
Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation) , next dirrctly in keg for aroma.
Update 1:
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III
You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts
If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).
https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/
http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/
http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html |
|
White IPA
|
American IPA
|
10 Gallons |
1.064 |
1.017 |
6.2 |
55.96 |
3.91 °L
|
247.2K |
53 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 4/28/2012 9:59 PM |
Notes: 2 packets of yeast, use remaining hops for dry-hopping 7-days. |
|
Bud Light Clone
|
Light American Lager
|
5 Gallons |
1.04 |
1.007 |
4.38 |
10.77 |
2.1 °L
|
41.9K |
53 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2014 9:13 PM |
Notes: |
|
Sierra Nevada Pale Ale Clone
|
American IPA
|
5 Gallons |
1.056 |
1.013 |
5.57 |
34.21 |
10.33 °L
|
32.3K |
50 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 1/24/2012 6:21 PM |
Notes: Steep the crystal 60 in 3 gallons of water at 153 degrees for about 30 minutes, remove add DME/LME bring to a boil and brew just as you normally would. Aroma hops added at flameout. Cool and strain to fermenter. Ferment at 68 degrees F. Carbonate to 2.4 volumes of CO2. |
|
Lallemand/Verdant NEIPA
|
American IPA
|
19 Litres |
1.061 |
1.012 |
6.39 |
25.58 |
5.01 °L
|
17.3K |
47 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 58 |
Mash Thickness: 3.14 |
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: 7/28/2020 9:43 AM |
Notes: |
|
Honey Hibiscus
|
Spice, Herb, or Vegetable Beer
|
32 Gallons |
1.05 |
1.009 |
5.35 |
23 |
3.57 °L
|
741 |
46 |
|
|
Boil
Size: 34.01 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2020 11:47 PM |
Notes: Based on Brasserie Dieu du Ciel Rosee d'Hibiscus |
|
Bakke Brygg Kölsch 25 L
|
Kölsch
|
25 Litres |
1.047 |
1.01 |
4.86 |
23.49 |
3.45 °L
|
32.7K |
45 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 16 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 5/2/2014 10:58 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 15 grader før pitching av gjær.
Gjæring på 16 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP011, WLP036, Safale K-97 |
|
Brewdog Punk IPA Clone
|
American IPA
|
46 Litres |
13.402 |
2.789 |
5.7 |
40.7 |
4.82 °L
|
57.2K |
45 |
|
Author:
|
|
Hellsteam Brewing
|
|
Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 11.5 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: Force carb |
Priming Amount: N/A |
Creation
Date: 8/27/2015 8:38 PM |
Notes: |
|
Bakke Brygg HveteIPA 25 L
|
American IPA
|
25 Litres |
1.064 |
1.013 |
6.76 |
64.26 |
7.78 °L
|
234.9K |
44 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 9/27/2013 8:44 PM |
Notes: Basert på vinneren i PF under juleølkonkurransen 2012.
Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP051, WLP090, Danstar Nottingham |
|
Tank 7 Clone
|
Saison
|
5.5 Gallons |
1.073 |
1.015 |
7.63 |
41.11 |
6.25 °L
|
250.8K |
44 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 4oz |
Creation
Date: 11/8/2012 5:04 PM |
Notes: Based off this
http://www.homebrewtalk.com/f71/boulevard-smokestack-series-tank-7-farmhouse-ale-clone-250256/index11.html#post4570389
|
|
Hazy Juicy IPA
|
American IPA
|
6 Gallons |
1.062 |
1.012 |
6.51 |
98.86 |
4.26 °L
|
81.1K |
43 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2017 4:10 PM |
Notes: Mash all grain 60 minutes @154, fly sparge until 7.0 in boil kettle. Boil, add warrior, 20 minute hop stand with 6 oz hops. Then rack to fermenter, pitch omega yeast (took about 36 hours for airlock activity). When krausen begins to fall around day 5-6, add dry hops. Let sit on dry hops 3 days, cold crash 2 days, rack to keg. |
|
Blue Moon Belgian White
|
Witbier
|
11 Gallons |
1.052 |
1.013 |
5.17 |
12.18 |
3.87 °L
|
30.3K |
39 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
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: 3/9/2015 3:11 PM |
Notes: |
|
Lennox Golden Ale
|
British Golden Ale
|
140 Litres |
1.045 |
1.01 |
4.56 |
36.68 |
6.98 °L
|
489 |
39 |
|
|
Boil
Size: 142 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 2.5 |
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: 9/5/2019 8:54 AM |
Notes: |
|
|
|