Oatmeal Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.018 |
5.19 |
54.92 |
3.9 °L
|
8.6K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2015 6:24 PM |
Notes: |
|
Vanilla Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.09 |
1.017 |
9.51 |
26.97 |
38.11 °L
|
8.6K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 9/30/2014 3:18 AM |
Notes: |
|
17C1. Strong Scotch Ale (Wee Heavy)
|
Wee Heavy
|
5.5 Gallons |
1.097 |
1.027 |
9.23 |
27.67 |
18.85 °L
|
8.6K |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2017 4:31 PM |
Notes: Overall Impression:
Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.
Aroma:
Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.
Appearance:
Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.
Flavor:
Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.
Mouthfeel:
Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.
Comments:
Known also as “strong Scotch ale.” The term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale. Historically, the strongest beer from a Scottish ale parti-gyle.
History:
More related to historical brews than modern lower-strength Scottish ales, these beers have their roots in the strong ales of the 1700s and 1800s, although formulations and methods have changed. A premium product, often produced for export. Modern versions have lower starting and finishing gravities than their historical ancestors.
Characteristic Ingredients:
Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is not traditional.
Style Comparison:
Somewhat like an English Barleywine.
Vital Statistics:
OG: 1.070 – 1.130
FG: 1.018 – 1.040
IBUs: 17 – 35
SRM: 14 – 25
ABV: 6.5 – 10.0%
Commercial Examples:
Belhaven Wee Heavy, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan's Scotch Ale, Orkney Skull Splitter, Traquair House Ale
Tags:
high-strength, amber-color, top-fermented, British-isles, traditional-style, strong-ale-family, malty |
|
2019 Cucumber Cream Ale
|
Cream Ale
|
5 Gallons |
1.055 |
1.012 |
5.64 |
26.06 |
4 °L
|
8.6K |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2017 3:08 PM |
Notes: I use two 11g packs of Nottingham =220 billion cells.
This is my MBC with cucumbers added...
Ferment low 60F for 5 days and then increase 2F daily until reaching 68F. At 14 days do a two day rest at 70F.
Cucumber Ale : After 3 weeks total, I "dry cuked" with 3 large cucumbers. Starsan knife and a new cutting board. Peal and cut cucumbers into thin round slices and add to fermentor for 5 days. I also cold crashed to 38 during these 5 days. Made this for a summer pool party everyone really liked this beer. It does have a fairly strong but not over powering cucumber flavor. Light body, easy drinking, and very flavorful beer.
Note: I use uncrushed instant rice added to the crushed grains, in place of the flaked rice.
The brewing salts are divided as indicated then added to the mash and the brew kettle (boil). |
|
Bone Dry Belgian Blonde
|
Belgian Blond Ale
|
6.7 Gallons |
1.052 |
1.002 |
6.54 |
23.63 |
3.87 °L
|
8.6K |
4 |
|
|
Boil
Size: 8.85 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 70 |
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: 9/8/2014 6:11 PM |
Notes: expect ~1 gallon trub
21.1C for first 2 days
23.5C for the next 7 days
3C after that to cold crash |
|
Little Sumpin Sumpin Clone
|
American IPA
|
5.5 Gallons |
1.06 |
1.014 |
5.98 |
92.67 |
5.65 °L
|
8.6K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/24/2015 11:56 PM |
Notes: came out good. nice maltiness. could use an extra ounce of dry hops. 11/2020 |
|
Roasted Pecan Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.45 |
34 |
15.65 °L
|
8.5K |
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: |
|
Hop-Fu! IPA
|
Imperial IPA
|
14 Gallons |
1.067 |
1.015 |
6.83 |
58.47 |
4.98 °L
|
8.5K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.125 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 8/30/2014 3:55 PM |
Notes: Gold Medal IPA in 2014 NHC (See Zymurgy Sept/Oct 2014 page 68)
I entered all the ingredients and then back-calculated the brewhouse efficiency to match the reported OG. By doing this, I arrived at 77%
Information I guessed or did not include because it wasn't published:
* Mash thickness
* Pitch rate
* Hopback specifics (utilization and temperature)
* Water profile |
|
Dark Heart Root Beer
|
Russian Imperial Stout
|
5.5 Gallons |
1.101 |
1.025 |
9.9 |
52.9 |
40 °L
|
8.5K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 oz |
Creation
Date: 4/29/2013 5:16 PM |
Notes: OG 1.101
FG 1.034
ABV 8.66% |
|
Dark Skies Black IPA
|
Specialty Beer
|
5.5 Gallons |
1.06 |
1.017 |
5.63 |
83.12 |
35.06 °L
|
8.5K |
7 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
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: 5/22/2013 1:55 PM |
Notes: Won 2nd place at a local NC Brew Competition. Scored a 39 from a sanctioned BJCP judge. |
|
Plinian Legacy Double IPA
|
American IPA
|
6 Gallons |
1.076 |
1.018 |
7.64 |
68.03 |
5.85 °L
|
8.5K |
5 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2014 9:47 PM |
Notes: |
|
Very Pale Ale
|
American Pale Ale
|
12 Litres |
1.049 |
1.011 |
5.03 |
31 |
5.85 °L
|
8.5K |
4 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 10:42 AM |
Notes: |
|
HighLife Clone
|
American Light Lager
|
6 Gallons |
1.055 |
1.011 |
5.77 |
10.21 |
3.62 °L
|
8.5K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2019 6:22 PM |
Notes: Ferment at 48 for 3 days, ramp 2 degrees per day until 65 degrees hold for 2-3 days. |
|
Belgisk Dubbel
|
Belgian Dubbel
|
25 Litres |
1.062 |
1.012 |
6.48 |
22.6 |
15.14 °L
|
8.5K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 11:08 PM |
Notes: |
|
White/golden Stout
|
American Stout
|
5 Gallons |
1.082 |
1.025 |
7.38 |
35.13 |
9.71 °L
|
8.5K |
4 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2017 12:59 PM |
Notes: |
|
Hibiscus Saison
|
Saison
|
11 Gallons |
1.042 |
1.007 |
4.53 |
25.68 |
2.94 °L
|
8.5K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/10/2013 6:49 PM |
Notes: Start fermentation at normal temperature and then raise to mid 80's for the second and third days. Return to normal range to finish.
Ramp Mash starting at 112 and moving to 150 without rests. |
|
German Pilsner
|
German Pils
|
8.5 Gallons |
1.05 |
1.01 |
5.26 |
40.95 |
3.53 °L
|
8.5K |
9 |
|
|
Boil
Size: 9.93 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/4/2016 5:41 PM |
Notes: Pitch @ 45F and start fermenting for 5-7 days @ 48F; then slowly raise temperature to low 50's. After 9-10 days D-rest @62F for 5-9 days. Crash to 32F and lager 4-6 weeks. Clarify with gelatin.
2nd 2016 Hoppy Halloween (1st version of recipe)
Increased IBU's in 2nd version
1st 2017 MN Mashout (second version)
1st 2017 Duluth Brew Ha Ha (scored 46)
1st 2017 March Mashness
BOS 2017 March Mashness
2nd 2017 MN State Fair
2nd 2017 Hoppy Halloween
3rd 2018 Duluth Brew Ha Ha
1st 2018 March Mashness
3rd 2019 MN Mashout
3rd 2020 Mashout as a International Lager (WLP833/ 25 IBU)
2nd 2020 MN Mashout
1st 2020 Milwaukee Midwinter
2nd BOS 2020 Milwaukee Midwinter
1st 2020 Hoppy Halloween
2nd 2021SNAFU Las Vegas
1st 2021 MN State Fair as a Czech Pils score 45
2nd 2022 MN State Fair
1st 2023 MN state fair
BOS 2023 MN state fair
Brewed at StormKing fall 2023 & spring 2024 10bbl |
|
Summer Shandy
|
Weissbier
|
5.15 Gallons |
1.052 |
1.012 |
5.16 |
10.76 |
3.39 °L
|
8.5K |
9 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 7/26/2016 3:01 PM |
Notes: |
|
Sierra Nevada Bigfoot Barleywine Clone
|
American Barleywine
|
5 Gallons |
1.101 |
1.02 |
10.68 |
82.23 |
19.98 °L
|
8.5K |
0 |
|
|
Boil
Size: 6.125 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.9 oz |
Creation
Date: 11/12/2017 11:57 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-bigfoot-barleywine/
Recipe calls for:
1.0 lb (0.45 kg) English Crystal 75L malt
1.0 lb (0.45 kg) English Crystal 105L malt
I am using SImpsons Dark Crystal (70-80) and Simpsons DRC double roasted crystal (105-120) instead of 105L
Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow to age about 6 months to reach maturity.
Gravity was low. Had to boost with DME/corn sugar and even a little honey, but got it to 1.103. Dry hopped after only a week and bottled after 2 more weeks. FG on target at 1.020.
Now the wait... |
|
Extract White IPA
|
American IPA
|
5.25 Gallons |
1.069 |
1.015 |
7.05 |
81.02 |
5.87 °L
|
8.5K |
7 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2014 12:02 AM |
Notes: |
|
|
|