|
Oatmeal Porter
|
Robust Porter
|
5 Gallons |
1.053 |
1.015 |
5.04 |
35.5 |
24.9 °L
|
9.6K |
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. |
|
|
01 PILS
|
German Pils
|
1200 Litres |
1.045 |
1.011 |
4.54 |
26.94 |
2.8 °L
|
9.6K |
1 |
|
|
|
| Boil
Size: 1500 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 79 |
Mash Thickness: 2 |
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: 7/5/2017 9:53 AM |
| Notes: |
|
|
Roasted Pecan Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.45 |
34 |
15.65 °L
|
9.6K |
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: |
|
|
Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone
|
Brown Porter
|
5.5 Gallons |
1.057 |
1.018 |
5.13 |
59.6 |
34.11 °L
|
9.6K |
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. |
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Bakke Brygg Wit 25 L
|
Witbier
|
25 Litres |
1.047 |
1.01 |
4.92 |
14.41 |
3.38 °L
|
9.6K |
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 |
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5 Gallon NE IPA
|
American IPA
|
5 Gallons |
1.046 |
1.011 |
4.49 |
24.06 |
6.37 °L
|
9.6K |
7 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/28/2017 11:51 PM |
| Notes: |
|
|
Irish Red Ale 2 Gallon
|
Irish Red Ale
|
2 Gallons |
1.049 |
1.014 |
4.66 |
21.5 |
17.03 °L
|
9.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.025 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2016 1:35 AM |
Notes: Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2%
Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with
170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes. |
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|
Saison Dupont Clone
|
Saison
|
38 Litres |
1.065 |
1.018 |
6.11 |
25.08 |
5.64 °L
|
9.6K |
0 |
|
|
|
| Boil
Size: 62 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 5.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 11:15 AM |
| Notes: FG 1013/1015 |
|
|
Bakke Brygg Saison GAMMEL 25 L
|
Saison
|
25 Litres |
1.06 |
1.006 |
7.09 |
25.59 |
5.28 °L
|
9.6K |
6 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2013 1:15 PM |
Notes: Mesking på 66 grader i 60 min, utmesk på 77 grader i 5 min hvis du har mulighet.
Pitch gjær ved 17 grader.
Gjæring på 18 grader i 2-3 dager, la så stige fritt (makstil 26 grader), hold i 4-5 dager. La synke gradvis til 20 grader igjen før tapping. Totalt ca 14 dager. |
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|
Block Party Amber Ale
|
American Amber Ale
|
5 Gallons |
1.045 |
1.01 |
4.65 |
17.82 |
15.82 °L
|
9.6K |
10 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 3:00 PM |
| Notes: |
|
|
Spring Kölsch
|
Kölsch
|
5.5 Gallons |
1.049 |
1.012 |
4.84 |
27.14 |
3.79 °L
|
9.6K |
5 |
|
|
Author:
|
|
LarryBrewer
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 4/15/2012 7:22 PM |
| Notes: Using hops grown at home! |
|
|
Rogue Dead Guy Ale Clone
|
Maibock/Helles Bock
|
5.5 Gallons |
1.064 |
1.015 |
6.39 |
42.09 |
18.38 °L
|
9.6K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 10:49 PM |
| Notes: First two 60 min additions are actually FIRST WORT! |
|
|
NEIPA Galaxy-Ella-Vic Secret
|
American IPA
|
5.5 Gallons |
1.059 |
1.017 |
5.79 |
32.92 |
4.58 °L
|
9.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2017 6:29 PM |
Notes: Based on Mad Fermentationist recipe. Hops obtained from special deal at yakimavalleyhops.com, Aussie 3-pack.
Using London Ale III, will experiment with British V in the future.
Split dry hops into 2 (1:1:1 ratio), first charge 2 days into fermentation and second in keg using stainless steel hop corny keg container. |
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McMenamins Ruby Ale
|
Fruit Beer
|
5.5 Gallons |
1.042 |
1.008 |
4.48 |
18.8 |
3.12 °L
|
9.5K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2013 11:43 PM |
| Notes: Tastes is there, its difficult to get the yeast/chill haze that McMenamins has to stay even not using Whirlfloc/etc. May be easier in bottle, but with Keg everything settles out eventually. I can only assume they go through kegs so quickly they never have time to settle out. |
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Cucumber Kölsch
|
Kölsch
|
5.5 Gallons |
1.048 |
1.01 |
4.99 |
27.01 |
3.75 °L
|
9.5K |
10 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 2/22/2019 8:29 PM |
Notes: 7 days - Ferment at 60 degrees F
Blanch whole cucumber, cube 1/2", brief starsan bath
Add Cucumber to fermenter (2.5 lb)
5 days - Ferment at 65 degrees F (diacetyl rest)
Trub dump (& remove cucumber)
Rack it + biofine (1 oz?)
Purge O2 from keg headspace with CO2
21 - 30 days kegged at 35 degrees F (What PSI?) |
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Sweetwater IPA Clone
|
American IPA
|
5.5 Gallons |
1.068 |
1.011 |
7.43 |
88.81 |
9.35 °L
|
9.5K |
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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Belgian Red Ale
|
Belgian Specialty Ale
|
3 Gallons |
1.076 |
1.019 |
7.47 |
23.22 |
25.9 °L
|
9.5K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
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: 6/5/2014 12:55 AM |
| Notes: |
|
|
Unibroue's Raftman Clone
|
Belgian Pale Ale
|
5 Gallons |
1.052 |
1.011 |
5.36 |
18.96 |
9.59 °L
|
9.5K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2016 3:53 PM |
| Notes: |
|
|
Treehouse Julius Clone
|
Specialty IPA: New England IPA
|
5 Gallons |
1.065 |
1.008 |
7.49 |
89.57 |
6.83 °L
|
9.5K |
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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|
|
Modelo Especial Clone
|
International Pale Lager
|
2.5 Gallons |
1.044 |
1.011 |
4.37 |
17.56 |
3.59 °L
|
9.5K |
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: |
|
|
|
|