|
100% Brett NeiPA
|
Brett Beer
|
50 Litres |
1.061 |
1.01 |
6.78 |
49.99 |
5.1 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2018 6:42 AM |
Notes: aim of 1497 billion cells
Ferment @ 26-29c
Step 1
1L 1.036 DME wort.
Full spinn on the stirplate for 5 days, cool for 2days.
Decant in to an lab bottle.
Some cells are still in suspension.
Step 2
3L 1.036 DME wort.
Pitch the slurry (0.5L) in to 5L Erlenmeyer flask with 3L wort. Slow on stirplate for 7 days. cool for 3 days and decant.
Step 3
pitch the slurry in a clean 5L Erlenmeyer flask,
top of with 1.04 wort to 4.5L
Slow on stirplate for 3 days, off. and then put a bung with airlock for 7-14 days.
Ferment hot 26-29c
Wait and now we got 1400 billion cells <3
|
|
|
Little Rascal Vermont Style IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.013 |
6.75 |
55.85 |
6.13 °L
|
2.7K |
0 |
|
|
Author:
|
|
Charles St. Brewhouse
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: Force Carbonate |
Priming Amount: N/A |
Creation
Date: 1/14/2017 7:47 PM |
| Notes: Turbinado Sugar is added during the boil with 15 minutes remaining |
|
|
Wynchwood's Hobgoblin Ale
|
Northern English Brown
|
5 Gallons |
1.053 |
1.013 |
5.19 |
29.76 |
17.74 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 4 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: 2/14/2013 2:12 AM |
| Notes: Try a Hobgoblin. You won't be disappointed. |
|
|
Irish Stout Gordon Strong
|
Dry Stout
|
23 Litres |
1.048 |
1.013 |
4.52 |
33.25 |
50 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 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: 11/4/2015 2:55 AM |
| Notes: |
|
|
Full Grain Pilsner
|
Bohemian Pilsener
|
22 Litres |
1.047 |
1.012 |
4.56 |
34.45 |
3.71 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 71 |
Mash Thickness: 3 |
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: 12/8/2015 2:10 AM |
| Notes: |
|
|
California Common
|
California Common
|
3.25 Gallons |
1.052 |
1.016 |
4.79 |
37.35 |
10.53 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 12/24/2015 5:55 PM |
| Notes: |
|
|
Belgian Brett Blonde
|
Belgian Blond Ale
|
23 Litres |
1.067 |
1.013 |
7.12 |
19.31 |
4.7 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 28.6 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2016 9:26 PM |
| Notes: |
|
|
PMP Citra IPA-Extract
|
American IPA
|
5 Gallons |
1.057 |
1.011 |
6.08 |
56.01 |
6.78 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 8:16 PM |
Notes: Brewing notes:
Steep grains in 1.5 gal. of 155° F water for 30 minutes. Remove grains and add 2.5 more gals. of water. Turn off heat and add LME extract. Return to boil. When boiling starts, start hop schedule. Add DME extract at end of boil.
Cool wort with chiller to 80 F. Add sterilized water to equal 5 gallons. Pitch yeast. |
|
|
Robust Porter-Partial Mash
|
Robust Porter
|
5 Gallons |
1.059 |
1.014 |
5.93 |
57.28 |
40 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2013 6:44 PM |
| Notes: |
|
|
Kostritzer Clonie
|
Schwarzbier
|
6 Gallons |
1.048 |
1.008 |
5.21 |
26.81 |
35.55 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 1/13/2021 3:12 AM |
| Notes: |
|
|
Mango Pineapple Hard Cider
|
Common Cider
|
7 Gallons |
1.045 |
1 |
5.91 |
0 |
8.34 °L
|
2.7K |
5 |
|
|
|
| Boil
Size: 8.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2018 9:05 PM |
| Notes: |
|
|
Strawberry Blonde
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.009 |
5.06 |
28.19 |
6.6 °L
|
2.7K |
6 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 8/21/2021 10:57 AM |
Notes: 2/2025 Batch 6 - 6 lbs frozen puree var Zara. 10 bags of hibiscus tea (Republic of Tea Hibiscus Superflower Tea in 2 cups boiling water).
11/2023 - Batch 4: Last time the amount of fruit was 4.5 lb in about 5 gallons, frozen, pureed with lots of pectinase added. Adding pectinase to the ingredients. Used about 1/3 of the bottle from BSG (28g total) or about 9-10 grams.
The first two batches, I tried to put in 10 lb, but it was a struggle to fit and made it quite difficult to work with. 5 lb or 1 lb/gallon seemed to work, but the berries I'm using are very flavorful. Regular store-bought ones would likely need more lbs/gallon or boosting with extract.
added pectinase, 1 oz/28g Barbe Rouge, and 5 lb strawberry puree (frozen + food processor) on day 5. Delay due to illness. I think 2 days would have been perfectly post-krausen.
3/2023
Sticking with Barbe Rouge. Newest batch is smaller, putting 5 lbs/5 gallons. This was possibly the best batch I've made.
Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630). Tried Zamba as dry hop and worked. Shifting to Barbe Rouge to accent red fruit.
Added hibiscus tea to attempt 2 (Zamba) to give a more acidic note and also a little bit more color. Turned out very nicely.
Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde
Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5
let it ferment for 14 days and keg to 3vol. |
|
|
Sour Cherry Belgian Blonde Ale
|
Belgian Blond Ale
|
3.5 Gallons |
1.065 |
1.011 |
7.16 |
27.09 |
3.88 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2018 12:32 PM |
Notes: Sour cherries were frozen, then thawed and pitted, and then frozen and thawed again before adding to the secondary. Added 1/8 tsp liquid pectic enzyme (several years old, so maybe no good) at the time to help clear haze. Lots of secondary fermentation from the cherries and juice. Also added 1 tsp gelatin (softened in 1/4 c cold water) finings. Still some haze before bottling, so added 1/4 tsp powdered pectic enzyme. Bottled with 2.6 oz. corn sugar.
Final gravity 1.003! ABV 8.3% |
|
|
The Wall (Pacifico Clone)
|
International Pale Lager
|
5.5 Gallons |
1.057 |
1.015 |
5.53 |
23.02 |
5.11 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2017 4:12 AM |
| Notes: |
|
|
Orange Pale Ale - Sorghum
|
American Pale Ale
|
5 Gallons |
1.072 |
1.021 |
6.65 |
35.5 |
2.56 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2015 6:39 PM |
| Notes: Used Cascade Beer Company's Orange Coriander syrup at flameout not Belgian Candi syrup but it not listed in the drop down, the numbers came out the same. |
|
|
Danish Lager
|
German Pilsner (Pils)
|
22 Litres |
1.045 |
1.01 |
4.6 |
28.52 |
3.2 °L
|
2.7K |
0 |
|
|
Author:
|
|
Bears cave brewing
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 63 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2017 9:35 PM |
| Notes: |
|
|
XBMT VIENNA LAGER
|
Vienna Lager
|
75 Litres |
1.052 |
1.013 |
5.13 |
23.19 |
10.91 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 82 |
Mash Thickness: 3 |
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: 9/22/2016 1:20 PM |
Notes: If you could only drink one beer for the rest of your life, what would it be?
That’d suck. Given my penchant for lager, I’d go with something like Chuckanut’s Helles Lager. It is such a delicious, thirst quenching, and easy drinking beer. If it had to be something I brewed, probably my latest simplified Vienna Lager made with 97% Vienna Malt and 3% Pale Chocolate. Endlessly crushable.
200 g Hallertau Mittelfruh Pellet 2.8 Boil 60 min 17.84
150 g Hallertau Hersbrucker Pellet 3 Boil 10 min 5.2
Yeast SafLager™ W-34/70 |
|
|
Lidicky Rauchbier
|
Rauchbier
|
66 Litres |
1.051 |
1.009 |
5.48 |
45.22 |
6.82 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 83 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 4.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2016 1:55 PM |
Notes: Final Gravity: 1016
SRM (real): 22
storage: 1-3°C, min. 45 days |
|
|
Elvis Juice MOD
|
American IPA
|
20.5 Litres |
1.06 |
1.011 |
6.46 |
59.01 |
8.61 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: Bottle condition |
Priming Amount: N/A |
Creation
Date: 6/30/2016 5:00 PM |
Notes: - Added 2,5 liter sparge water @ 72 C
- Added 1,5 liter water to the boil to compensate evaporation
- Added grapefuit and orange peel after boil
- Cooled in a sealed container for 20 hours,
- Filtered, also the peel
- Yeast pitched @ ~25 C
- Fermentation in Cool brewing - bag |
|
|
Tangerine Ipa
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.23 |
60.15 |
11.83 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
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: 5/7/2016 7:10 PM |
| Notes: |
|
|
|
|