|
Hopus Pocus (Brewie)
|
American IPA
|
20 Litres |
1.069 |
1.014 |
7.27 |
46.72 |
7.35 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
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: 6/1/2017 12:39 AM |
Notes: This is a guess based on publicly available information and may not be correct. The "Hopus Pocus" Brewie Pad is available from www.brewie.org
40 minute boil before hopping |
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Mead Hard Apple Cider
|
Apple Wine
|
1 Gallons |
1.084 |
1.021 |
8.27 |
59.75 |
3.86 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.084 |
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: 5/24/2016 3:12 AM |
Notes: I use Cider House Select Cider Yeast for this. I pitch it with 2 cups of the mash after the mash is done and cool to the 73 degree.
Boil the gallon of apple cider and the hops for 15 min (only add half of the bag of hops should be .5 oz. add 2nd half at the 1st rack as a dry hop leave for 30 min then pull from cider.)
when the 15 min is up turn the heat off and add the 2 pounds of honey (I use Dutch gold Eucalyptus Blossoms) to the boiling cider. Remove 2 cups of the liquid and let cool to 72 to 76 degree. ( I use a magnate stir for my yeast started and it also helps cool the liquid faster.)
This will not fit in a 1 gallon carboy I use a 2 gallon buckets for this.
I have also done it where I remove the amount of cider to honey where it would fit the one gallon carboy but the abv comes out to about 13% that way and it taste more like a desert wine. |
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Sam's Lager Clone
|
Vienna Lager
|
5.5 Gallons |
1.055 |
1.013 |
5.52 |
24.28 |
7.47 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7 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: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2013 10:01 PM |
| Notes: |
|
|
Maudite Clone
|
Belgian Dubbel
|
5.5 Gallons |
1.075 |
1.009 |
8.71 |
25.27 |
20.59 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 1.14 |
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: 11/14/2018 6:57 PM |
| Notes: |
|
|
Mikkeller Stateside
|
American IPA
|
20 Litres |
1.07 |
1.016 |
7.05 |
64.55 |
9.01 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/10/2018 9:19 PM |
| Notes: Hop amounts are x 1.5 compared to Mikkeller's original recipe |
|
|
Solar Flare
|
American IPA
|
25 Litres |
1.061 |
1.01 |
6.67 |
62.94 |
4.08 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2017 2:43 PM |
| Notes: |
|
|
Kjeller 5 American Stout 25 L
|
American Stout
|
25 Litres |
1.065 |
1.017 |
6.37 |
62.91 |
42.18 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2015 10:23 AM |
| Notes: |
|
|
Dusseldorf Alt
|
Düsseldorf Altbier
|
5.5 Gallons |
1.053 |
1.017 |
4.73 |
45.88 |
11.42 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 3/15/2014 12:38 AM |
| Notes: |
|
|
Mosaic Honey Wheat
|
American Wheat Beer
|
5 Gallons |
1.051 |
1.009 |
5.46 |
26.7 |
6.15 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 6/5/2016 3:26 PM |
Notes: Recipe Type: All Grain
Yeast: S-05
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 5
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 2 weeks @ 65
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: A slightly sweet take on a clean american wheat. Slightly like a Guava/Mango Quaffer
Decided to brew a wheat for spring and to play with mosaic, but it did not last that long.
Hard to describe, but tastes like a sweeter passion fruit/guava american hefeweizen that has been a hit with everyone that has tried it. Defiantly more of a hop forward beer (but not bitter hoppy), the wheat comes through but just hints at it.
Took it to a brew share a few weeks ago, the brew shop owners wife that doesn't drink malted beverages (cider lover) tried some and had me brew them a 5 gallon batch. So it has it's appeals!
4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
-----
Mash : 152* 60 Minutes
-----
.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
-----
Ferment with S-05 @65* for 2 weeks
Kegged and hit it with 10PSI for another week and started enjoying it. Gets better with time, but it's highly drinkable very quickly.
First time posting a recipe. Apologies if i forgot something.
:EDIT: IBU says 5, which isn't true, that is the SRM, the IBU is 25 |
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Fruity Hoposition NEIPA
|
Specialty IPA: White IPA
|
20 Litres |
1.066 |
1.016 |
6.48 |
23.55 |
5.15 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 5:14 PM |
Notes: First dry hop 3 days after pitching yeast.
Second dry hop for 4 days after reaching terminal FG.
Mash at 68C for 60min.
No sparge, but squeeze bag.
Made Starter ~24h prior to brewing.
To be kegged. |
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Standard Lager
|
International Pale Lager
|
6 Gallons |
1.048 |
1.01 |
4.96 |
22.36 |
3.98 °L
|
2.9K |
5 |
|
|
Author:
|
|
jvl
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2017 7:15 PM |
| Notes: |
|
|
Sour Rye
|
Flanders Brown Ale/Oud Bruin
|
5.5 Gallons |
1.05 |
1.01 |
5.26 |
27.25 |
19.76 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2014 2:34 AM |
| Notes: |
|
|
Ultraviolet
|
Flanders Red Ale
|
20 Litres |
1.062 |
1.009 |
6.97 |
7.8 |
11.91 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 12/27/2015 6:02 PM |
Notes: WLP665/wyeast-activator-3763-roeselare-ale.html
|
|
|
#80 Black Tokyo Horizon Acc To Brewdog
|
Imperial Stout
|
30 Litres |
1.16 |
1.03 |
17.08 |
74.55 |
50 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2016 2:31 PM |
Notes: Target FG: 1.030, 17%, IBU = 75. There might be need for using champagne yeast.
Mikeller uses:
Water, malt, roasted barley, flaked oats, dark cassanade, honey, hops, coffee, vanilla and ale yeast.
consider using a fan to drive off as much vapors as possible
hops added at 1.088
so it might be 110 IBU.
After brewing: multiple concentrated wort additions after 2 days of fermentation, together with brown sugar (cassanade) and a few coffee beans. |
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Dunkel Ale
|
Munich Dunkel
|
2.5 Gallons |
1.058 |
1.017 |
5.35 |
22.86 |
24.32 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 79 |
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: 9/17/2015 4:12 PM |
Notes: Brewed: 9-19-15
O.G.: 1.054
Brewed: 10-10-15
F.G.: 1.016
ABV: 4.99% |
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|
Centennial Apa
|
American Pale Ale
|
5.75 Gallons |
1.053 |
1.009 |
5.68 |
38.22 |
5.9 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2013 4:21 PM |
Notes: plan to dry hop with homegrown cascade
|
|
|
Brinner Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.088 |
1.022 |
8.64 |
43.18 |
40 °L
|
2.9K |
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: |
|
|
Izzy's Wheat Wine
|
Wheatwine
|
5 Gallons |
1.115 |
1.02 |
12.38 |
76 |
9.11 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 11.13 Gallons |
Boil Time: 240 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/31/2021 6:34 AM |
Notes: Mashing Instructions:
Saccharification Rest @ 155 60.0 min
In reality I mashed in, drank too much and mashed out four hours later... I meant to do a second runnings beer but ended up collecting all the runnings in one pot and had to boil down for four hours to get my five gallons! Not recommended - it turns into a 22 hour brew day.
Hops:
1.5 oz Centennial (8.7%) - added during boil, boiled 90 min
1 oz Amarillo (8.6%) - added during boil, boiled 30 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min
Extra Ingredients:
Love!
Yeast:
1 pack of Fermentis S-04 Safale S-04
1 pack of Fermentis US-05 Safale US-05
Direct pitch, no starter, no re-hydration - fermented out in 4-5 days!!!
Special Instructions / Notes:
Try a Belgian Yeast or English Hops!
I ran out of Two-row malt and substitute in Pilsner malt; try domestic Two Row or Marris Otter!?! |
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Kurs Chili Porter
|
Scottish Light
|
56 Litres |
1.062 |
1.014 |
6.25 |
44.91 |
32.44 °L
|
2.9K |
0 |
|
|
Author:
|
|
Norsk Malt
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 11/21/2015 12:13 PM |
| Notes: |
|
|
Strawberry Rhubarb Honey Blonde Saison
|
Saison
|
5.7 Gallons |
1.061 |
1.009 |
6.88 |
7.92 |
9.43 °L
|
2.9K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 46 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 77 ° F |
Priming Method: DME |
Priming Amount: 3/4 cup |
Creation
Date: 6/6/2017 4:09 AM |
Notes: Brewed on 6/10/2017:
Mash grains at 152F for 60 min. Taste wort
Boil wort for 60 minutes. Added 3 lb of honey at flame out.
Pitch 750 ml yeast starter of Wyest 3724 Belgian Saison yeast.
Bubbling at 51 seconds - clearly not done gassing.
Checked gravity on 6/22/17 - 1.022
6/22/2017 Rack the beer from the primary into the secondary, then
added yeast energizer, 1.5 lbs of roasted rhubarb and 3 lbs (1/2 pureed, 1/2 crushed) strawberries in a grain bag and weighed it down with a glass.
6/28/17
Checked gravity and mouth feel
gravity 1.0012 so almost there
still fizzy transferred to tertiary bottling bucket to get off the fruit. still foamy
More time
7/2/2017
FG 1.012 adjusted for 77F
Approximate ABV at bottling: 6.8%
Bottle fermentation may raise it to around 7%
Time to bottle
Beer advocate says - "The bottle carbonation process is a controlled fermentation of ... especially highly carbonated saisons, the abv goes up about .2 - .4 % abv."
Fruit Iambic 3.0 - 4.5 volumes which translates to DME: 8.8 oz.
This batch produced 5.7 gallons with minor loss including a snapped bottle neck
Yield in containment:
44 12 oz bottles
6 22 oz Craft Brew bottles
4 16 oz Grolsch bottles
2 1/2 liter bottles
They should be ready to drink by
July 16
OG 1.061
FG 1.01
Volume: 5.7 gallons
Adjusted ABV 6.9% plus the bottling DME will bring the ABV just above 7.2 |
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