|
Tank 7-ish Clone
|
Belgian Pale Ale
|
5.25 Gallons |
1.072 |
1.004 |
9.22 |
51.44 |
4.6 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 57.5 |
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: 10/2/2014 8:55 PM |
| Notes: Pitch at 80F and ramp up to 86F 24-36 hours after fermentation begins. Taste 10-14 days later, dry hop 2 days and cold crash before bottling. Beer will be cloudy due to hops. |
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Grodziskie
|
Piwo Grodziskie
|
15 Gallons |
1.032 |
1.009 |
2.95 |
20.69 |
3.56 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2018 1:56 PM |
| Notes: |
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Tombstone Dunkles Bock
|
Dunkles Bock
|
5.5 Gallons |
1.074 |
1.022 |
6.85 |
17.97 |
11.34 °L
|
2.6K |
0 |
|
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Author:
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Professor Zymie
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2016 5:02 PM |
| Notes: |
|
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Ned Flanders Lefty Red
|
Flanders Red Ale
|
5.5 Gallons |
1.057 |
1.011 |
5.96 |
10.15 |
13.98 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: corn sugar |
Priming Amount: 4oz |
Creation
Date: 7/14/2014 5:34 PM |
| Notes: |
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Watney's Cream Stout Clone
|
Sweet Stout
|
5.25 Gallons |
1.056 |
1.017 |
5.16 |
20.19 |
35.01 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Light DME |
Priming Amount: 1.25 cups |
Creation
Date: 1/19/2015 3:01 PM |
| Notes: |
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Harry's Honey Ale Clone
|
Belgian Specialty Ale
|
5 Gallons |
1.084 |
1.016 |
8.99 |
11.46 |
6.32 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 2:51 AM |
Notes: The honey used in the fermentable should be orange blossom honey
3 days before bottling prime beer with another dose of yeast
prime with 7/8 cup orange blossom honey boiled in 2 cups of water |
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Hummel's Cranberry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.068 |
1.022 |
6.06 |
17.25 |
6.78 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz. |
Creation
Date: 2/23/2013 11:21 PM |
| Notes: |
|
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Session Rye Pale Ale MK-I
|
American Pale Ale
|
21 Litres |
1.049 |
1.015 |
4.38 |
51.07 |
5.12 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2016 5:05 PM |
| Notes: |
|
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Allagash Brewing Curieux Clone
|
Belgian Specialty Ale
|
5 Gallons |
1.07 |
1.013 |
7.51 |
34.61 |
2.87 °L
|
2.6K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2015 3:09 AM |
Notes: Be sure to oxygenate well before starting primary fermentation.
Soak oak chips in favorite bourbon for 1-2 weeks prior to adding to secondary fermentation. |
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Centennial IPA Extract
|
American IPA
|
5.5 Gallons |
1.046 |
1.012 |
4.45 |
57.15 |
2.83 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 12:45 AM |
Notes: .75 Belgian Cara 8
.25 Breiss Caramel 120 |
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Ginger Beer
|
Specialty Beer
|
5 Gallons |
1.065 |
1.017 |
6.3 |
14.12 |
9.68 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 4/25/2015 3:41 PM |
| Notes: |
|
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Dinkey Creek Red
|
Vienna Lager
|
12 Gallons |
1.054 |
1.014 |
5.23 |
31.21 |
15.89 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 64 |
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: 7/22/2012 4:32 AM |
| Notes: pitched at 49* on 07-28-12, fermented at 52* for 4 days, raised to 54*, 1.018 on morning of 08-03-12 so 85% fermented and begin of diacetyl rest. Tasted perfect, no diacetyl detected and no off flavors. |
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Milk Stout
|
Sweet Stout
|
40.1 Litres |
15.511 |
5.373 |
5.79 |
23.87 |
42.46 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 48.1 Litres |
Boil Time: 60 |
Boil Gravity: 11.4 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2015 7:24 AM |
| Notes: |
|
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Roggenbier #1
|
Roggenbier
|
10 Litres |
1.044 |
1.006 |
5.04 |
12.93 |
3.5 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2016 9:49 PM |
Notes: Condition 2+2
Rice hulls washed first.
http://www.castlemalting.com/CastleMaltingBeerRecipes.asp?Command=RecipeView&RecipeID=154
https://byo.com/hops/item/1329-roggenbier-style-of-the-month
https://byo.com/hops/item/1329-roggenbier-style-of-the-month
http://www.germanbeerinstitute.com/Roggenbier.html
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Mark's Strawberry
|
Fruit Beer
|
23 Litres |
1.052 |
1.013 |
5.14 |
13.47 |
6.4 °L
|
2.6K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Bottle |
Priming Amount: 1/2 tsp sugar |
Creation
Date: 3/1/2013 12:18 PM |
Notes: Other Ingredients - 14 min. stated because of programme - actually FROZEN (removes wild yeasts) strawberrys to be added 14 days in secondary after 7 in primary.
Final Gravity does not take sugars in strawberrys into account so may be different. |
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Tropical Stout Mon
|
Tropical Stout
|
6 Gallons |
1.088 |
1.019 |
8.98 |
30.13 |
40.32 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 85 |
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: 2/4/2017 8:08 PM |
Notes: 3pkgs of s-189 yeast
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Let It All Out - Breakfast Stout
|
Foreign Extra Stout
|
6 Gallons |
1.075 |
1.021 |
7.13 |
38.66 |
40 °L
|
2.6K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.151 |
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: 8/26/2013 8:36 PM |
Notes: Use Grade B maple syrup in secondary. Both coffees are to be cold-brewed. Soak oak chips in bourbon over night and add chips w/bourbon and Kona coffee to carboy before racking bucket into it.
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Brewery Ommegang: Witte Clone
|
Witbier
|
20 Litres |
1.047 |
1.013 |
4.43 |
10.88 |
4.13 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 55 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 200 g |
Creation
Date: 3/19/2019 9:21 PM |
Notes: Substitute:
Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) yeast
Step by Step
Mash the grains for 5 minutes at 113 °F (45 °C); 35 minutes at 144 °F (62 °C); 20 minutes at 154 °F (68 °C). Mash-off at 165 °F (74 °C), collecting about 7 gallons (27 L) of wort. Boil 90 minutes, adding hops at beginning of boil and spices for final 10 minutes. Cool, aerate, and pitch yeast at 70 °F (21 °C); let temperature rise but not above 79 °F (26 ° C). Carbonate to 2.7 volumes of CO2. |
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Strawberry Sour
|
Fruit Beer
|
21 Litres |
1.046 |
1.008 |
4.97 |
4.75 |
3.7 °L
|
2.6K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 45 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 2.12 bar |
Creation
Date: 1/8/2020 4:33 AM |
Notes: -Mash for 60 mins.
-Sparge.
-Boil for 15 minutes to sterilize.
-Pre-acidify wart with lactic acid to 4.5pH to aid souring, prevent spoilage and supposedly help head retention.
-Cool down to 32-33c.
-Add Lacto culture. (IBS support pills (7) 140 billion lactobacillus plantarum)
-Cover and let sit for ~12-36 hours at 31c until soured to your liking (3.2-3.4 pH).
-Re-boil for 45 minutes with hop additions and finings.
-Chill, pitch 2 packets yeast (With nutrient maybe), ferment.
-Pre-boil gravity was 1.055
-After pitching 7 IBS pills (mistakingly without opening the caps), 17 hours in the pH was still at 4.5. I pitched another 5 IBS pills this time opening the caps. 12 hours later the pH was 3.6.
-I'm aiming for a pH of 3.2-3.4. |
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Strawberry Blonde
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.009 |
5.06 |
28.19 |
6.6 °L
|
2.6K |
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. |
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