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Kentucky Bourbon Barrel Ale Clone 1
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Wood-Aged Beer
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2 Gallons |
1.084 |
1.021 |
8.28 |
20.4 |
9.34 °L
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2.6K |
0 |
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Author:
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Fab Your Own Brew
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: 4oz |
Creation
Date: 7/25/2021 2:41 PM |
| Notes: Add soaked spiral in secondary for 7-14 days. |
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Earl Grey Mead
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Metheglin
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1 Gallons |
1.126 |
1.002 |
16.33 |
0 |
5.1 °L
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2.6K |
2 |
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| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.126 |
Efficiency: 95 |
Mash Thickness: 1.45 |
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: 4/14/2018 2:59 AM |
| Notes: |
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A Belgian Golden Strong Ale
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Belgian Golden Strong Ale
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5 Gallons |
1.093 |
1.021 |
9.39 |
27.99 |
5.6 °L
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2.5K |
3 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2015 3:53 PM |
| Notes: |
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Wild Ipa
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Wild Specialty Beer
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6 Gallons |
1.054 |
1.007 |
6.1 |
61.9 |
8.18 °L
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2.5K |
0 |
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Author:
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octopussy
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 3/28/2016 6:59 PM |
| Notes: |
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Hoppy Rye Pale Ale (MK-III)
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Alternative Grain Beer
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21 Litres |
1.062 |
1.021 |
5.44 |
41.96 |
8.01 °L
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2.5K |
3 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 7/29/2016 12:22 PM |
| Notes: |
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Wellborn Dragon-fruit Raspberry Kettle Sour
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Fruit Beer
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5.5 Gallons |
1.051 |
1.008 |
5.53 |
29.96 |
5.94 °L
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2.5K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
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: 5/27/2018 2:57 PM |
Notes: use lactic acid to drop pH to 4.5 add carton of goodbelly @110, boil for 15 min once pH is ~3.5, add 2 oz galaxy 180° whirpool, US-05 @65° add 1 can vitners harvest of raspberry puree, 4 lb frozen raspberries, and two lbs dragon-fruit puree from whole foods during primary.
Won Best of show at Minnesota State Fair 2018
https://www.mnstatefair.brewcomp.com/ |
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The White Pap Fountain
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Weizen/Weissbier
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8.5 Litres |
1.053 |
1.012 |
5.34 |
15.26 |
4.24 °L
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2.5K |
1 |
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| Boil
Size: 10.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 4/9/2013 12:15 PM |
| Notes: |
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St. Bernardus Abt 12 60th Anniversary
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Belgian Dark Strong Ale
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6 Gallons |
1.104 |
1.019 |
11.07 |
13.56 |
48.83 °L
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2.5K |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
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: 7/30/2019 4:08 PM |
Notes: This is the 60th Anniversary recipe, which is closer to the original St Bernardus Abt 12
Step mash
135 for 15 min
145 for 35 min
165 for 30 min
Mashout at 168 to 170
Pitch Wyeast 3787 at 72 and let it rise to 83 degrees during fermentation |
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Kettle Sour Saison
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Saison
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5 Gallons |
1.055 |
1.01 |
5.88 |
21.95 |
5.67 °L
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2.5K |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 6/25/2016 3:42 PM |
| Notes: |
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IPA
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American IPA
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22 Litres |
1.07 |
1.014 |
7.4 |
63.2 |
8.88 °L
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2.5K |
2 |
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Author:
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 81 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2016 5:25 PM |
| Notes: |
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Balter Hazy Ipa Clone
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No Profile Selected |
23 Litres |
1.053 |
1.01 |
5.65 |
26.91 |
4.03 °L
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2.5K |
2 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 11/29/2023 1:06 AM |
| Notes: |
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Ginger Beer
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Spice, Herb, or Vegetable Beer
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23 Litres |
1.049 |
1.009 |
5.27 |
7.84 |
8.95 °L
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2.5K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 20 |
Boil Gravity: 1.03 |
Efficiency: 80 |
Mash Thickness: 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: 3/20/2022 11:54 PM |
| Notes: Add lime zest and sliced chilli to vodka prior brewing and infuse for 2+ weeks then strain vodka into the keg on keg day. |
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Winslow Porter
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English Porter
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30 Gallons |
1.068 |
1.017 |
6.78 |
53.37 |
26.05 °L
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2.5K |
1 |
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| Boil
Size: 33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2017 3:47 AM |
| Notes: 2L slurry starter |
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Bakke Brygg Påskeøl 2017 25L
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Belgian Specialty Ale
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25 Litres |
1.063 |
1.015 |
6.32 |
25.28 |
8.13 °L
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2.5K |
1 |
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| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/l |
Creation
Date: 12/16/2016 1:56 PM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.
Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.
Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader) |
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Grapefruit Hefe
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Weissbier
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5.75 Gallons |
1.052 |
1.016 |
4.72 |
17.2 |
4.25 °L
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2.5K |
1 |
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| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2016 7:13 AM |
| Notes: Brewed 12/17/16. Strike water was 169F and hit right at about 152/153. Only recirculated a half gallon because of this. Sparge went well and nothing stuck was able to get full volume without cutting as it didn't fall below 2 brix, got close though. Kettle efficiency was 82% which is a little lower than expected. Hit everything on the nose including the gravity. Temp cooling went faster due to low OG I believe but still need to look into a different temp cooling method to quicken things up. Pitching temp stabilized at 63F. 12/18 temp was about 62F so I cooled to 61F. 12/19 and 12/20 temp was sitting at about 62F the whole day. 12/21 I put a heater into the beer and kicket it up to 68F. Out of the swamp bath on 12/26/16. 1/5/17 I transferred the beer into the keg and added the flavor grapefruit compound from Amoretti. Attenuation was a little lower than expected but that is ok, looking for something sweeter anyways. I went with 4oz of the compound. Directions said 1/2 - 1% concentration and 4oz was about 1/2%. Bottled on 1/9/16 and carbed to about 2.9 volumes. Won an award in the BAM World Cup of Beer |
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Bakke Brygg Saison 25 L
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Saison
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25 Litres |
1.052 |
1.004 |
6.3 |
25.82 |
3.41 °L
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2.5K |
1 |
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Sukkerlake |
Priming Amount: 8,5 g sukker/L |
Creation
Date: 9/22/2015 3:51 PM |
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 14 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 64 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
La gjæringstemperaturen stige fritt til 20 grader ila. 2 dager. La deretter stige fritt til 24 grader og hold til gjæringen har stoppet og du evt. måler at FG er stabil. WLP565 kan jobbe tregere enn andre gjærstammer ned mot de siste SG-poengene, og om man bruker denne gjæren kan det være lurt å la ølet få stå på gjærkaken 1-2 uker lengre før tapping enn man normalt praktiserer med andre gjærstammer, altså totalt 3-4 uker.
Gjæralternativer: WLP566, WLP590, Danstar Belle Saison, Safbrew BE-134
Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering. |
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Kjeller 5 Bayer 25l Sterk
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Munich Dunkel
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25 Litres |
1.057 |
1.01 |
6.13 |
20.14 |
18.57 °L
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2.5K |
0 |
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 11:12 AM |
| Notes: |
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Black Lightning
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Dark American Lager
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1 Gallons |
1.051 |
1.013 |
5.02 |
19.99 |
20.52 °L
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2.5K |
0 |
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| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 2/15/2015 7:39 AM |
| Notes: |
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Short & Shoddy German Helles Exportbier
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German Helles Exportbier
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23.1 Litres |
1.06 |
1.015 |
5.87 |
28.95 |
5.2 °L
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2.5K |
1 |
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| Boil
Size: 31 Litres |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2018 2:59 PM |
Notes: Trying to recreate this.
http://brulosophy.com/2018/07/19/short-shoddy-german-helles-exportbier/
Not exactly the same cause I don't have the same gear, but what the hell.
Won gold at the Winnepeg Brew Bombers pro/am for Pale Bitter European Beer (14 entries) 2018 as S&s Helles |
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Bourbon Vanilla Imperial Porter
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Specialty Wood-Aged Beer
|
5 Gallons |
1.09 |
1.027 |
8.28 |
39.31 |
45.53 °L
|
2.5K |
3 |
|
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| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: 2.4 |
Creation
Date: 10/1/2015 1:58 PM |
| Notes: Added 2 oz of toasted oak chips to 6 oz of 1835 Bourbon. Let sit for 2 weeks, then added 2 vanilla beans in the Bourbon mixture and let sit another week. Added all of this in a fine mesh hop bag to the fermentor after 2.5 weeks of fermentation and let sit in the fermentor another 1.5 weeks before putting in the keg. Without adding the Bourbon mixture the beer has a roasted bitter flavor, but once the Bourbon mixture is added it smooths it out. |
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