|
Citra And Lime Gose
|
Gose
|
19 Litres |
1.043 |
1.008 |
4.64 |
8.82 |
3 °L
|
9.8K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2016 4:38 AM |
| Notes: Kettle sour with Lacto P |
|
|
CELEBRATION ALE- Sierra Nevada Brewing Co
|
American IPA
|
5 Gallons |
16.069 |
3.441 |
6.86 |
74.87 |
12.01 °L
|
9.8K |
5 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 13.5 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2014 1:49 PM |
Notes: Fermentation Temp start at 62 up 68
FG 4 P |
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Showing Her My O Face (Sam Adams Oktoberfest Clone)
|
Oktoberfest/Märzen
|
11 Gallons |
1.056 |
1.014 |
5.53 |
16.72 |
12.91 °L
|
9.8K |
4 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: Forced |
Priming Amount: 12 |
Creation
Date: 9/12/2013 6:02 PM |
| Notes: |
|
|
German Pilsner
|
German Pilsner (Pils)
|
17 Litres |
1.042 |
1.012 |
3.97 |
32.97 |
2.69 °L
|
9.8K |
4 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 6.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2013 10:41 AM |
| Notes: 90 minute boil |
|
|
Roasted Pecan Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.45 |
34 |
15.65 °L
|
9.8K |
8 |
|
|
|
| Boil
Size: 6.19 Gallons |
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: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:34 PM |
| Notes: |
|
|
Saison Dupont
|
Saison
|
6 Gallons |
1.062 |
1.012 |
6.51 |
31.81 |
3.64 °L
|
9.8K |
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. |
|
|
Longboy Light
|
American Light Lager
|
5.5 Gallons |
1.031 |
1.001 |
4.03 |
33.99 |
2.17 °L
|
9.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
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: -15.24 psi |
Creation
Date: 12/9/2019 4:39 AM |
Notes: This keto friendly all grain brew clocks in at around 100 calories and less than 5g carbs per 12 oz serving. (at least according to calculator at http://www.mrgoodbeer.com/carb-cal.shtml)
--
I am currently brewing my first batch, and it's about ready to be kegged. More updates to follow.
It's kegged and first impressions are positive. Will update again once its been carbonated and sampled by some friends and family.
After sharing it around some and drinking it myself for a few months I have to see this is an all around pleasant beer considering the carb constraints. The carbonation seemed laking in the beginning, but after fiddling with the gas tank about its really dialed in and delightful.
--
1. Treat 7.5 gallons
2. Add 2-Row and Dextrose to mash tun
3. Strike mash with 1.5 gallons of 155 deg water. Mash 60 minutes, stirring occasionally.
4. Vorlauf.
5. Add 6 gallons 155 deg water to sparge.
6. Bring to Boil, add 1oz of hops after 15 minutes, and another oz in the last 5 min. Boil 60 minutes total.
7. Transfer to fermenter and chill below 72 deg.
8. Aerate and add yeast nutrient, stir.
9. Pitch Yeast and add Amylase Enzyme.
10. Cold Crash the fermentation and keg it. Set the c02 to 12psi to promote carbonation for the next week or so.
11. Turn the psi down to about 5. Enjoy a pint. |
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|
Kronenburg 1664 Blanc Clone (Solkonge) 25 L
|
Witbier
|
25 Litres |
1.052 |
1.011 |
5.33 |
26.8 |
3.19 °L
|
9.8K |
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: |
|
|
Jack's Barking Key Lime Pie Pale Ale
|
American Pale Ale
|
5 Gallons |
1.054 |
1.016 |
4.91 |
36.05 |
10.49 °L
|
9.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 55 |
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: 4/9/2016 9:23 PM |
| Notes: |
|
|
Modelo Especial Clone
|
International Pale Lager
|
2.5 Gallons |
1.044 |
1.011 |
4.37 |
17.56 |
3.59 °L
|
9.8K |
2 |
|
|
|
| Boil
Size: 4.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 71.6 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2018 4:00 PM |
| Notes: |
|
|
Victory Dirtwolf Clone
|
Imperial IPA
|
5.5 Gallons |
1.095 |
1.027 |
8.98 |
121.81 |
6.31 °L
|
9.8K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 65 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2014 2:58 PM |
Notes: Irish Moss added at 15 min left in boil
Original Recipe by
http://www.homebrewtalk.com/f69/victory-dirt-wolf-double-ipa-clone-458497/ |
|
|
Hop Lager
|
American Lager
|
19 Litres |
1.052 |
1.012 |
5.27 |
24.05 |
3.65 °L
|
9.8K |
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 |
|
|
Red Rage Red Ale (RA)
|
Irish Red Ale
|
23 Litres |
1.057 |
1.013 |
5.8 |
43.04 |
13.59 °L
|
9.8K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2016 11:03 PM |
Notes: Based on Fall Session Red Ale recipe
Strike temp. - 70 C
Batch volume came to 22.5L
Yeast x2 packs - Rehydrated, pitched at 22 C
OG: 1056 (19 C)
Fermenter set to 17 C
Dry hopped - Monday, 2/5/16 (7 days)
Bottled using drops on Wed 11/5/16 (16 days)
FG: 1010 (18 C) 6.5% ABV |
|
|
Grapefruit Sculpin Clone
|
American IPA
|
10.6 Gallons |
1.069 |
1.015 |
7.11 |
69.99 |
6.35 °L
|
9.8K |
3 |
|
|
|
| Boil
Size: 11.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2016 9:37 AM |
| Notes: |
|
|
Oatmeal Porter
|
Robust Porter
|
5 Gallons |
1.053 |
1.015 |
5.04 |
35.5 |
24.9 °L
|
9.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 9/1/2013 1:51 AM |
| Notes: This is a mash-up (haha) of two midwest brews: Oatmeal Stout and Honey Porter. The idea is to make a robust Oatmeal Porter w/ hints of Honey similar to Highlands Oatmeal Porter. The hop modifications are set to resemble the Highlands recipe. |
|
|
Cherry Wheat Ale
|
American Wheat or Rye Beer
|
5 Gallons |
1.052 |
1.014 |
5.07 |
26.15 |
3.59 °L
|
9.8K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2015 10:15 AM |
Notes: Picked the cherries, pitted & froze them(to reduce infection & break down cell walls of fruit.
Will add to 3 # to 3 gallons of beer in secondary; will keep 2 gallons as wheat beer |
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|
Sweetwater IPA Clone
|
American IPA
|
5.5 Gallons |
1.068 |
1.011 |
7.43 |
88.81 |
9.35 °L
|
9.8K |
9 |
|
|
|
| Boil
Size: 7.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2015 12:58 AM |
| Notes: I call this Süßwasser IPA. Which is Sweetwater in German. It's a clone of the Sweetwater IPA from the Sweetwater Brewery in Atlanta, GA. This recipe is spot on. |
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Treehouse Julius Clone
|
Specialty IPA: New England IPA
|
5 Gallons |
1.065 |
1.008 |
7.49 |
89.57 |
6.83 °L
|
9.8K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 7/24/2021 8:10 PM |
Notes: The following beer recipe is featured in the July/August 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
AHA member Marshall Bishop loves Tree House Julius so much that he has devoted untold hours to developing a faithful homebrew clone, the recipe for which he has kindly shared with us. Marshall offers helpful advice for brewing this recipe.
Water chemistry, a specific combination of yeasts, plus acids and essential oils from the hops combine to give this beer its hazy appearance. Tree House doesn’t use flaked grains.
Minimizing calcium in the brewing water contributes a soft mouthfeel. Hard water ions such as magnesium and calcium can contribute chalky, thick sensations – if you want softness in a beer, start with soft water. Using canning salt (sodium chloride) provides chloride without adding calcium.
The long whirlpool at 108°F (42°C) extracts and retains volatile hop flavor and aroma compounds that would otherwise evaporate at higher temperatures. You can replace the whirlpool with a hop stand to maximize contact between hops and wort, but you will get the best utilization from constantly stirring during whirlpool.
Dried yeast has sufficient sterols for healthy fermentation, so there’s no need to aerate or oxygenate. You want to stress the yeast enough to encourage ester production. Esters and other complex fruity, yeast-derived flavors match perfectly with the hop-derived fruity flavors and aromas. Resist the temptation to round up the specified quantities of WB-06 and T-58 if you can’t measure less than one gram, as these will dominate the clean strain and add too much farmhouse character.
Pitching warm and then cooling the fermentation encourages ester production while retaining volatile aromatic compounds. You still want some yeast activity when adding the dry hops, more to prevent oxidation than for any biotransformation mumbo jumbo.
Dry hopping in a mesh bag is not recommended. You’ll get better wort contact by letting the pellet hops dissolve and float free in the primary. Cold crashing won’t clear the beer of hop/polyphenol haze, but it will settle yeast.
Learn more about Marshall’s process at trinitybrewers.com.
Directions:
Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.
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|
|
Galaxy SMaSH
|
American IPA
|
5 Gallons |
1.061 |
1.02 |
5.41 |
78.55 |
5.44 °L
|
9.8K |
17 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 7/20/2014 12:20 AM |
Notes: General recipe that will be used for single hop beers going forward.
Batch one is brewed with Mandarina Bavaria hops. |
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|
NEIPA Nord-Est IPA
|
American IPA
|
26.5 Litres |
1.057 |
1.014 |
5.67 |
62.88 |
8.35 °L
|
9.8K |
4 |
|
|
Author:
|
|
KevBeer
|
|
| Boil
Size: 27 Litres |
Boil Time: 45 |
Boil Gravity: 1.056 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2017 7:55 PM |
Notes: All grain method for Braumeister 20l, efficiency 73/75 %
Total Water: 38l
25l to mash / Mash PH 5.4/5.5
3l to sparge
Ontario Peaches, well mashed (liquide) added after boilling st 80c.
Aerate the wort with pure oxygen 70 sec.
Résultats:
Smal problème with hops dust Still un the botom if the keg... Will try to let hops inflate in a bit of cold boiled water before dry hops...
REALY good Neipa, better than Boréal nord est! Very cloudy, hoppy and fruity. |
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