|
Papa Doc IPA
|
American IPA
|
5.5 Gallons |
1.064 |
1.012 |
6.75 |
90 |
12.59 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 10/21/2014 10:31 PM |
Notes: First place in Dexter's Pub/Lakefront brewery Madison Craft Beer Week Homebrew contest.
First place in American IPA
and Best overall American Style in the Wisconsin State Fair Homebrew Competition. |
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Smoked Amber Ale (189)
|
American Amber Ale
|
23 Litres |
1.058 |
1.014 |
5.79 |
28.89 |
13.1 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2017 1:30 AM |
| Notes: |
|
|
085 Cascade Smash Session IPA
|
American IPA
|
5.5 Gallons |
1.054 |
1.015 |
5.07 |
84.51 |
6.97 °L
|
2.7K |
1 |
|
|
Author:
|
|
BrouHaHa
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2016 3:46 PM |
| Notes: |
|
|
Sweet Stout
|
Sweet Stout
|
5 Gallons |
1.058 |
1.021 |
4.93 |
24.09 |
30.43 °L
|
2.7K |
5 |
|
|
|
| Boil
Size: 6.42 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 7/22/2016 8:38 AM |
| Notes: |
|
|
Bory's Blonde
|
Blonde Ale
|
15 Litres |
1.049 |
1.009 |
5.25 |
22.09 |
4.81 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 21.21 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2015 8:22 AM |
| Notes: |
|
|
Lagunitas IPA Clone - #11
|
American IPA
|
19 Litres |
1.06 |
1.015 |
5.86 |
67.29 |
7.22 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: Bryggsocker |
Priming Amount: N/A |
Creation
Date: 2/24/2013 7:59 PM |
Notes: Procedure:
16L at 68 for 60 min mash
No rest, sparge 16L at 76 until you have volume for 60 min boil.
Boil 60 mins following hop schedule
Let sit for 15 minutes BEFORE cooling.
Cool to 21, pitch and ferment at 21
Fermentation:
Primary: 7 days @ 22° F
Secondary: 14 days @ 22° F
Age: 21 days @ 22° F |
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New Zealand Pale Ale
|
Standard/Ordinary Bitter
|
5 Gallons |
1.049 |
1.014 |
4.59 |
36.26 |
8.79 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2013 4:16 PM |
Notes: I was originally planning for this to be a simple light ale, but the hops I used (which were all grown in NZ) provided a much stronger bitterness than I expected, so I upgraded this to a pale ale. I used a standard two-stage fermentation. My actual specific gravities are below:
Brew: 14Jun13 OG: 1.049
Rack: 23Jun13 SG: 1.014
Bottle: 29Jun13 FG: 1.013
ABV: 4.73% |
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Leo's Beer
|
American Wheat or Rye Beer
|
17 Litres |
1.062 |
1.014 |
6.25 |
26.31 |
7.12 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 80 |
Boil Gravity: 1.046 |
Efficiency: 49 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2015 1:28 PM |
Notes: 1g de Gypsum
0.5g de Epsom
0.4g de Sal
2g de Chalk
https://www.samueladams.com/craft-beers/summer-ale
3kg de Pale Ale
1,5kg de malte de trigo
200g de crystal 10L ou Cara Pils
Color: 4-6.5 SRM
Alcohol: 5%-5.5% ABV
Bitterness: 24-27 IBU
Tettnanger
Hall mitt
Saaz
1 ozLeamon Zest
1g Seeds of paridise |
|
|
Basic Orange Blossom Mead
|
Semi-Sweet Mead
|
5.25 Gallons |
1.02 |
1.002 |
2.31 |
0 |
1.44 °L
|
2.7K |
1 |
|
|
Author:
|
|
hopscotch
|
|
| Boil
Size: 5.25 Gallons |
Boil Time: N/A |
Boil Gravity: 1.02 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 79 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 12:33 AM |
Notes: used Lalvin 71B-1122 yeast (2 packs)
|
|
|
Autumn #03 - FH Harvest Moon
|
Bière de Garde
|
5.25 Gallons |
1.07 |
1.019 |
6.64 |
30.76 |
18.93 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 10:41 PM |
Notes: OC Fair 2016 - Honorable Mention - rated 39 (category 24c)
brew day - 10/24/2015
yeast starter - no
Mash Efficiency
Vie - 36 x 9 / 5.5 = 59
Rye - 29 x 3 / 5.5 = 16
MW - 39 x 0.25 / 5.5 = 2
SB - 30 x 0.25 / 5.5 = 1
Total - 78
PPG = 58*5.5 / 12.5 = 25.5 (target 30ppg)
Efficiency = 58 / 78 = 75% |
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|
Double Black IPA
|
American IPA
|
5 Gallons |
1.09 |
1.017 |
9.52 |
81.37 |
44.85 °L
|
2.7K |
1 |
|
|
Author:
|
|
bowlersp
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
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: 11/11/2015 10:50 PM |
| Notes: |
|
|
Elf Hunter Barleywine
|
English Barleywine
|
5.5 Gallons |
1.095 |
1.022 |
9.56 |
65.55 |
17.39 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7.9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2013 9:11 PM |
| Notes: |
|
|
Grainfather Robust Porter
|
Foreign Extra Stout
|
23 Litres |
1.073 |
1.019 |
7.54 |
32.33 |
48.11 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 69 |
Mash Thickness: 2.74 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 9:05 PM |
Notes: this recipe seems to be wonderful, we used Grainfather and a very high HCO3 water (1123!!)
We are located in Italy, after secondary fermentation switch it tasted very good: fruity with a round taste, we can't imagine how it will come out! Keep you informed |
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Leffe Clone
|
Belgian Pale Ale
|
23 Litres |
1.059 |
1.012 |
6.14 |
26.34 |
17.48 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2016 8:33 PM |
Notes: *Sugar: (Last 15 minutes of boil)
*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.
*Yeast; making as starter:
Procedure:
In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.
Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.
You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.
Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME) |
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|
100 IBU IPA
|
American IPA
|
20.8 Litres |
1.058 |
1.01 |
6.29 |
99.33 |
9.04 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 79 |
Mash Thickness: 2.9 |
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: 10/13/2015 12:19 AM |
| Notes: |
|
|
Rare Vos Clone
|
Belgian Pale Ale
|
5.25 Gallons |
1.069 |
1.017 |
6.78 |
18.74 |
9.75 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Extra-light DME |
Priming Amount: 1.25 cups/2 cups water |
Creation
Date: 9/15/2015 3:00 AM |
| Notes: |
|
|
Chocolate Orange Oatmeal Stout
|
Dry Stout
|
5 Gallons |
1.048 |
1.002 |
6.1 |
67.85 |
37.55 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2012 2:53 AM |
| Notes: Similar notes to chocolate orange candy, but much more subtle. Desired outcome is a Dry Stout with smoothness and improved mouthfeel from oats matched by chocolate flavors, then impart a floral, bitter aftertaste followed by lingering sweet orange citrus flavor and aroma. |
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Don't Cask, Don't Tell
|
Strong Bitter
|
5.5 Gallons |
1.051 |
1.012 |
5.12 |
34.72 |
8.12 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 0.7 oz |
Creation
Date: 3/26/2017 7:57 AM |
Notes: Inspired from: http://www.beersmith.com/Recipes2/recipe_177.htm
Beer to be racked into separate 1 gallon cubes for serving as real ale. |
|
|
Oatmeal Rye Stout
|
Oatmeal Stout
|
3 Gallons |
1.052 |
1.012 |
5.22 |
37.52 |
36.39 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2013 5:13 PM |
Notes: Pre-boil gravity 10.25 brix.
Post boil gravity
Hot break at beginning of boil largely skimmed off.
Brew day Wednesday October 2. Target OG of 1.047, actual was 1.052 (68% vs 63% efficiency).
Pitch 1/2 packet Nottingham rehydrated for 20 minutes in 4 oz cooled boiled water (partial tap) on Wed. October 9. Fridge set at 60F, ferment at 67-68 according to Carboy strip. Raise by 2 degrees Friday October 11 2013.
Transfer from primary to keg with 1.25 oz. Corn sugar on Saturday October 19 2013.
This beer turned out very nice and I'm still enjoying in mid December. One to make again for sure, perhaps with the WLP007 Dry English Ale yeast to compare. |
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|
Dos Equis Special Lager Clone All Grain Recipe
|
No Profile Selected |
5.5 Gallons |
1.054 |
1.014 |
5.21 |
14.46 |
3.96 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2022 2:44 PM |
Notes: An authentic Mexican cerveza brewed in the style of Pilsner Lagers with a balanced blend of malts and hops.
Original Gravity 1.050
Final Gravity 1.010 |
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