Bakke Brygg Wit 25 L
|
Witbier
|
25 Litres |
1.047 |
1.01 |
4.92 |
14.41 |
3.38 °L
|
8.9K |
9 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 7,5 g sukker/L |
Creation
Date: 2/12/2014 11:10 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 13,7 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 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Korianderfrøene knuses lett i en morter e.l. Det kan være lurt å tilsette krydderne i en humlepose slik at de ikke tetter eventuelle kraner e.l. f.eks. ved uttapping til gjæringskar.
Kjøl ned til 18 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 21 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP410, Safbrew T-58 |
|
Soopa Star (Stella Artois Clone)
|
Bohemian Pilsener
|
11 Gallons |
1.051 |
1.013 |
5 |
18.56 |
3.16 °L
|
8.9K |
4 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 80 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: Force Carb |
Priming Amount: 12 PSI |
Creation
Date: 8/29/2014 12:43 PM |
Notes: |
|
Saison Dupont
|
Saison
|
6 Gallons |
1.062 |
1.012 |
6.51 |
31.81 |
3.64 °L
|
8.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2017 5:21 AM |
Notes: Many other Saison Dupont recipes use malts and sugars in addition to Belgian Pilsner; however, many online sources (including a video of the brewery) indicate that Saison Dupont is made using 100% Dingeman's Belgian Pilsner malt. The yeast is also very important for this recipe. Wyeast 3724 is thought to be one strain isolated from Brasserie Dupont, but the actual yeast contains more than one strain. There are mixed reports of success on culturing the yeast from bottles, with some saying it is possible and others saying the strain is a different bottling yeast. Dupont also bottle conditions with the bottles laying on their side. If you pour the beer out of 750 ml bottle and hold the empty bottle up to the light, you will see remnants of deposits on one side of the bottle. The brewery video also mentions that their direct file kettles slightly scorch the wort, which changes the taste and color a bit. |
|
Kveik Pilsner
|
Classic American Pilsner
|
5.5 Gallons |
1.057 |
1.012 |
5.81 |
37.41 |
3.34 °L
|
8.9K |
0 |
|
|
Boil
Size: 7.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/9/2019 1:32 AM |
Notes: |
|
Russian River Pliny The Younger Clone
|
Imperial IPA
|
13 Gallons |
1.091 |
1.007 |
11.11 |
286.93 |
6.12 °L
|
8.9K |
3 |
|
|
Boil
Size: 16.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 85 |
Mash Thickness: 1.25 |
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: 1/22/2014 8:13 PM |
Notes: Cool wort to 62º, O2 & pitch yeast
12 Hours O2 again
Days 1-3 - 62º in FC
Days 3-4 - 65º in FC
Days 5-7 - 68º in FC
Day 8-13 - 70º in FC
Day 14 - DH1 - in the secondary
Day 17 - DH2 - in the secondary, remove old
Day 20 - DH3 - in the secondary, remove old
Day 23 - DH4 - in the secondary, remove old
Day 26 - Add gelatin and cold crash
Day 28 - Rack to bright keg, carb and tap |
|
Rhys's Peanut Butter Stout
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.022 |
5.01 |
29.3 |
34.2 °L
|
8.9K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 3:23 AM |
Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast.
The flavoring additions are all added to the secondary. Below are my methods for adding these additions:
Reserve three pints or so of the wort as you rack to the secondary.
After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort.
After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary).
After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before).
After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging.
So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile. |
|
Surly Darkness Clone
|
Russian Imperial Stout
|
5.5 Gallons |
1.095 |
1.024 |
9.27 |
112.59 |
30.32 °L
|
8.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2015 8:10 PM |
Notes: Needs a big ass starter (5l) |
|
Innis & Gunn Clone
|
Scottish Export 80/-
|
25 Litres |
1.063 |
1.018 |
5.8 |
23.94 |
9.58 °L
|
8.9K |
2 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 12/29/2015 10:53 PM |
Notes: Take 4l of runnings and boil it down on the stove to about 1l of liquid, add this to the boil, this provides the caramel flavor and color for the beer.
After a month long primary rack the beer onto 2 oz of medium toasted American oak chips that have been boiled in a cup of water for 10 minutes. You can probably alter the flavor a good deal by swapping this for chips soaked in: whiskey, rye, spiced, dark or navy rum etc. |
|
Salvator Clone
|
Doppelbock
|
4 Gallons |
1.074 |
1.014 |
7.96 |
52.86 |
13.76 °L
|
8.8K |
2 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
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: 6/28/2018 11:28 AM |
Notes: |
|
Hoppy Lager
|
International Pale Lager
|
5.75 Gallons |
1.05 |
1.014 |
4.82 |
40.62 |
3.85 °L
|
8.8K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2017 4:51 PM |
Notes: |
|
Dreaded Christmas Ale -SBA
|
Holiday/Winter Special Spiced Beer
|
12 Gallons |
1.066 |
1.017 |
6.42 |
13.31 |
20.3 °L
|
8.8K |
2 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
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: 5/22/2013 5:28 PM |
Notes: When sparging bring 5 gallons into the boil kettle and stop sparg. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge. |
|
Anchor Steam Clone
|
California Common Beer
|
5 Gallons |
1.054 |
1.017 |
4.9 |
32.77 |
10.79 °L
|
8.8K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2014 9:26 PM |
Notes: |
|
Hop Lager
|
American Lager
|
19 Litres |
1.052 |
1.012 |
5.27 |
24.05 |
3.65 °L
|
8.8K |
4 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: Sugar |
Priming Amount: 98.5g / 16 liters |
Creation
Date: 5/13/2016 3:13 PM |
Notes: Used German Pilsner and Barke Pilsner malt..
Ferment: 2016-03-17
Tapped two times during fermentation. Temperature varied between 8-14 degrees Celsius.
Bottling: 2016-04-08
Primed more sugar in bottles. 1/4 tsk sugar / bottle.
OG: 1.060
FG: 1.020
ABV: 5.3%
16 Liters |
|
White House Honey Porter (Official Recipe)
|
Brown Porter
|
5.5 Gallons |
1.053 |
1.012 |
5.37 |
19.81 |
24.79 °L
|
8.8K |
1 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 3/4 Cup |
Creation
Date: 9/2/2012 3:14 PM |
Notes: The recipe does not say what the actual bittering hops are. It says the first two additions should to have 10 HBUs (same thing as AAU) and be split evenly at 45 minutes and 30 minutes. I left it at Hallertau. |
|
Uinta Wyld Clone CYBI Recipe
|
American Pale Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.45 |
11.5 |
6.52 °L
|
8.8K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
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: 10/3/2012 5:19 PM |
Notes: This is the EXACT recipe as given by CYBI.
Exact copy from CYBI:
6 gallons transfer 5.5 to fermenter, 5 gal to keg
OG: 1049
SRM: 6.2
IBUs (Rager): 13
90 min boil
70% Organic Great Western Pale Ale Malt 3.77 kg
10% Munich 10L .54 kg
12.5% Carapils/Dextrine Malt .67
7.5% Crystal 20 400g
Mash at 155
Hops
6.58g Amarillo 10. 60m
10.97 Simcoe 13 5 min
22 g Simcoe 22 0
22g Simcoe Dry
WLP029 German Ale Kolsh
Or Cali WLP001 (What McDole used)
Gypsum
Whirlpool 60 min
64 Degrees Ferment (maybe 62)
FG 3 Plato |
|
Pseudo Zombie
|
American IPA
|
5.5 Gallons |
1.061 |
1.015 |
6.14 |
67.99 |
9.16 °L
|
8.8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 66 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 3/22/2016 10:57 PM |
Notes: This recipe is an all citra hop pale ale that straddles the APA/IPA line.
It takes the best elements of two highly regarded all citra ales: Zombie Dust and pseudoSue to create something of my own.
3 Floyds Brewing Co. Zombie Dust clone recipe here:
http://www.homebrewtalk.com/showthread.php?t=303478
Toppling Goliath Brewing Co. pseudoSue clone recipe here:
http://www.homebrewtalk.com/showthread.php?t=443295&page=1
|
|
Hazy Pale
|
American Pale Ale
|
5.5 Gallons |
1.054 |
1.014 |
5.27 |
59.88 |
5.31 °L
|
8.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2019 2:49 AM |
Notes: |
|
Kronenburg 1664 Blanc Clone (Solkonge) 25 L
|
Witbier
|
25 Litres |
1.052 |
1.011 |
5.33 |
26.8 |
3.19 °L
|
8.8K |
3 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: 6g per liter |
Creation
Date: 5/20/2016 12:51 PM |
Notes: |
|
Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone
|
Brown Porter
|
5.5 Gallons |
1.057 |
1.018 |
5.13 |
59.6 |
34.11 °L
|
8.8K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/16/2014 12:55 AM |
Notes: Ferment at 62 for two weeks, transfer to secondary and condition cool at 50-55 for 3-4 weeks.
Bottle and age at 50 degrees for 3 weeks.
This beer has been considered to be the best Porter in the United States...now you can brew it yourself. |
|
Traditional Kolsch (German)
|
Kölsch
|
5.5 Gallons |
1.047 |
1.011 |
4.8 |
26.96 |
4.14 °L
|
8.8K |
9 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 1:28 PM |
Notes: Possible methods:
Traditional
1. Protein Rest: 122° F for 20 minutes
2. Beta Saccharification Rest: 149° F for 30 minutes
Decoction is traditionally used, for ~10 minutes (NOTE: If using Decoction, remove Melanoidin Malt)
NON-TRADITIONAL
1. Beta Sacch Rest: 149F 30 minutes |
|
|
|