#205 Belgian Summer
|
Saison
|
5.1 Gallons |
1.051 |
1.01 |
5.31 |
16.43 |
2.68 °L
|
9K |
1 |
|
|
Boil
Size: 5.1 Gallons |
Boil Time: 45 |
Boil Gravity: 1.052 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2014 5:25 PM |
Notes: |
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Samuel Smith's Oatmeal Stout
|
Oatmeal Stout
|
6.5 Gallons |
1.062 |
1.016 |
5.95 |
36.55 |
25.5 °L
|
9K |
2 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 89 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2015 9:37 PM |
Notes: |
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Pseudo Zombie
|
American IPA
|
5.5 Gallons |
1.061 |
1.015 |
6.14 |
67.99 |
9.16 °L
|
9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 66 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 3/22/2016 10:57 PM |
Notes: This recipe is an all citra hop pale ale that straddles the APA/IPA line.
It takes the best elements of two highly regarded all citra ales: Zombie Dust and pseudoSue to create something of my own.
3 Floyds Brewing Co. Zombie Dust clone recipe here:
http://www.homebrewtalk.com/showthread.php?t=303478
Toppling Goliath Brewing Co. pseudoSue clone recipe here:
http://www.homebrewtalk.com/showthread.php?t=443295&page=1
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Dreaded Christmas Ale -SBA
|
Holiday/Winter Special Spiced Beer
|
12 Gallons |
1.066 |
1.017 |
6.42 |
13.31 |
20.3 °L
|
9K |
2 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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 5:28 PM |
Notes: When sparging bring 5 gallons into the boil kettle and stop sparg. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge. |
|
White/golden Stout
|
American Stout
|
5 Gallons |
1.082 |
1.025 |
7.38 |
35.13 |
9.71 °L
|
9K |
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: |
|
Pretzel Wheat
|
American Amber Ale
|
1.5 Gallons |
1.059 |
1.014 |
5.87 |
30.65 |
14.43 °L
|
9K |
3 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2015 1:59 AM |
Notes: Used 1 packet of bread yeast. Bottled to 2.4 volumes |
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Dark Skies Black IPA
|
Specialty Beer
|
5.5 Gallons |
1.06 |
1.017 |
5.63 |
83.12 |
35.06 °L
|
8.9K |
8 |
|
|
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. |
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Raspberry Sour
|
Berliner Weisse
|
5.5 Gallons |
1.058 |
1.011 |
6.13 |
13.6 |
5.38 °L
|
8.9K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 4/5/2016 1:29 PM |
Notes: Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant. |
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Stone 15th Anniversary Esocdidian Black Ipa Clone
|
Imperial IPA
|
5 Gallons |
1.11 |
1.031 |
10.37 |
111.99 |
40 °L
|
8.9K |
2 |
|
|
Boil
Size: 6.5 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2012 3:21 AM |
Notes: 1700ml starter used with 2 packages of yeast. |
|
Gouden Carolus Classic
|
Belgian Dark Strong Ale
|
20 Litres |
1.074 |
1.014 |
8.41 |
19.78 |
22.71 °L
|
8.9K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2017 8:10 PM |
Notes: Instead of French Saison Use cultivated Hopsinjoor yeast
Instead of of D-180 Candi Syrup use D-240 |
|
Spotted Cow "Clone"
|
Cream Ale
|
5 Gallons |
1.049 |
1.013 |
4.7 |
22.9 |
4.2 °L
|
8.9K |
13 |
|
|
Boil
Size: 5.72003 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: 4/2/2011 3:39 PM |
Notes: |
|
Jenlain Bière De Garde Clone
|
Bière de Garde
|
48 Litres |
1.063 |
1.011 |
6.71 |
27 |
8.33 °L
|
8.9K |
1 |
|
|
Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 12:27 PM |
Notes: |
|
The Queen's Nectar
|
Best Bitter
|
6 Gallons |
1.049 |
1.012 |
4.81 |
37.6 |
10.94 °L
|
8.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 79 |
Mash Thickness: 1.6 |
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: 1/5/2015 5:30 PM |
Notes: Treated Water Levels: Ca 96.5, Cl- 104.6, SO4- 101.1. SO4/Cl- 1:1 (balanced). Mash and sparge pH = 5.3. |
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Bourbon County Stout Clone
|
Russian Imperial Stout
|
5.5 Gallons |
1.127 |
1.038 |
13.68 |
60.05 |
50 °L
|
8.9K |
1 |
|
Author:
|
|
150Litner
|
|
Boil
Size: 10 Gallons |
Boil Time: 190 |
Boil Gravity: 1.07 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 5/20/2015 10:41 PM |
Notes: Don't add too much in the way of salts since the wort volume will be reduced to nearly half. |
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Oyster Stout
|
Oatmeal Stout
|
21 Litres |
1.053 |
1.015 |
5.01 |
30.26 |
50 °L
|
8.9K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 120 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2016 6:14 PM |
Notes: |
|
Mickey's Malt Liquor
|
American Light Lager
|
5 Gallons |
16.605 |
1.773 |
8.02 |
37.37 |
2.48 °L
|
8.9K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 20 |
Boil Gravity: 16.6 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2017 12:24 PM |
Notes: |
|
Schneider Tap 7 Clone
|
Weissbier
|
50 Litres |
12.789 |
2.702 |
5.4 |
11.24 |
12.49 °L
|
8.9K |
2 |
|
Author:
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Schroedinger's Brewhouse
|
|
Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 21.7 |
Efficiency: 70.5 |
Mash Thickness: 3.3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: Speise |
Priming Amount: 4.37 l |
Creation
Date: 10/22/2017 10:08 AM |
Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary.
Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub.
It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells.
Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle.
Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle.
Enjoy |
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Coffee Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.05 |
1.013 |
4.76 |
26.7 |
39.4 °L
|
8.9K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.083 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 2/28/2013 12:52 AM |
Notes: Would love to do this with pumpkin coffee but for now it may end up being chocolate cappachino coffee. |
|
Bluer Moon (Blue Moon Clone)
|
Witbier
|
5.5 Gallons |
1.051 |
1.013 |
4.99 |
15.05 |
3.74 °L
|
8.9K |
12 |
|
|
Boil
Size: 6.5 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2011 2:09 AM |
Notes: Using Safale 04 yeast strain on this for a beer with Wit beer ingredients and regular ale yeast. Corriander and Marmalade were added at 10 minutes til end of boil and 5 Min. til end of boil. |
|
#216 All Everyone Everything
|
American IPA
|
5 Gallons |
1.068 |
1.015 |
6.96 |
26.54 |
3.48 °L
|
8.9K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.068 |
Efficiency: 99 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2014 5:01 AM |
Notes: |
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