|
Rustic German Lager – KellerPils - The Malt Miller
|
Kellerbier: Pale Kellerbier
|
19 Litres |
1.058 |
1.009 |
6.43 |
9.6 |
5.56 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/5/2020 9:48 AM |
| Notes: |
|
|
London Ale (1820) (OG 1.085)
|
London Brown Ale
|
23 Litres |
1.085 |
1.019 |
8.67 |
244.65 |
5.91 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
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: 9/8/2017 6:57 AM |
Notes: Traditionally these were made by using the first wort drained from a large batch of malt, the rest of which went into lower gravity beers.
It is possible to duplicate this procedure on the small scale by:
i) using a very stiff mash
ii) sparging very slowly
iii) cease collecting wort when the gravity has dropped to a critical value – about 15 below the beer OG.
Change the vessel receiving the wort and continue sparging slowly until the SG of the second wort drops to 50 below the beer OG.
Boil the second, weaker wort until the SG (adjusted to room temperature) has risen to 15 below the beer OG.
Add the first wort and raise to the boil. Add the hops and boil for 1 ½ hours.
Ferment with good quality ale yeast.
Dry hop with 1/2 oz Goldings.
MATURE FOR AT LEAST 1 YEAR.
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Hop Ranch Clone
|
Imperial IPA
|
5.5 Gallons |
1.096 |
1.023 |
9.63 |
81.76 |
5.53 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2015 7:09 PM |
| Notes: |
|
|
Sierra Nevada Pale Ale Clone
|
American Pale Ale
|
6.5 Gallons |
1.055 |
1.016 |
5.24 |
55.92 |
8 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 79 |
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: 1/20/2014 4:38 PM |
Notes: Here's my final cut based on info from the brewery. The crsytal 60 seems high but thats what the recipe calls for to get to 12 SRM. I may have to vary the hop additions just a bit depending on the alpha acid percentage. I'll be brewing this next weekend (hopefully). I'll let everyone know how it turns out.
EDIT** Adjust your caramel 60L and shoot for an SRM of 8.
Here it is:
SNPA CLONE
A ProMash Brewing Session Report
--------------------------------
Recipe Specifics
----------------
Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.053 Plato: 13.11
Anticipated SRM: 8.0
Anticipated IBU: 37.0
Brewhouse Efficiency: 77 %
Wort Boil Time: 70 Minutes
Actual OG: 1.053 Plato: 13.16
Actual FG: 1.011 Plato: 3.17
Alc by Weight: 4.21 by Volume: 5.39 From Measured Gravities.
ADF: 75.9 RDF 63.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 53.07
Actual Points From Mash: 54.22
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 8.23 Gal
Pre-Boil Gravity: 1.042 SG 10.46 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 7.75 Gal
Water Needed Pre-Boil Gravity: 1.045 SG 11.08 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
8.0 1.00 lbs. Crystal 60L America 1.034 60
92.0 11.50 lbs. Pale Malt(2-row) America 1.036 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 13.60 25.4 60 min.
0.50 oz. Perle Pellet 7.70 7.3 30 min.
1.00 oz. Cascade Pellet 5.80 4.3 10 min.
2.00 oz. Cascade Pellet 5.45 0.0 0 min.
Yeast
-----
S-05, US-56, 1056 or WL 001
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 12.50
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28
Grain Temp: 72 F
Dough In Temp: 0 Time: 0
Scarification Rest Temp: 153 Time: 60
Mash-out Rest Temp: 168 Time: 5
Sparge Temp: 170 Time: 10
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 5.00 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 5.00 Sparge Deadspace: 0.25 Total Into Mash: 4.75
Total Grain Lbs: 12.50 Qts Per Lbs: 1.28 Total From Mash: 2.50
Mash Gallons: 4.00
Grain Absorption: 1.50
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.50
Top Up Water Added to Kettle: 1.00
Amount into Kettle: 7.75
Boil Time (min): 70.00 Evaporation Rate: 18.00
Amount after Boil: 6.12
Left in Kettle Deadspace: 0.50
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 5.37
Amount After Cooling (4 perc.): 5.16
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.16 gallons of fermentable wort.
You will need 10.00 gallons of water for the complete brewing session.
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 5.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F
Carbonated to 2.4 volumes of CO2 |
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Praline And Milk Stout Revised
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American Stout
|
5.5 Gallons |
1.07 |
1.026 |
5.86 |
39.82 |
30.48 °L
|
2.5K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 12/30/2015 4:42 AM |
| Notes: |
|
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4Gs Sunshine NEIPA
|
Specialty IPA: New England IPA
|
6 Gallons |
1.057 |
1.011 |
6.07 |
44.31 |
3.43 °L
|
2.5K |
9 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 1:01 PM |
| Notes: |
|
|
Ten Pounds Brewing: Cele-brrr-ation Imperial Red
|
American IPA
|
6 Gallons |
1.069 |
1.014 |
7.13 |
88.16 |
15.56 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 5:48 PM |
Notes: Recipe conceived as a Widmer Brrr clone for my wife's birthday a few years ago. Great hoppy red winter warmer. Has won 2 gold medals in American Ale and NW Ale (Specialty).
2012 Slurp n Burp - NW Ale (1st)
2013 Slurp n Burp - NW Ale (1st)
2013 Slurp n Burp - American Ale (2nd) |
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Warhead Sour Ale
|
Lambic
|
5.5 Gallons |
1.038 |
1.003 |
4.57 |
0.21 |
3.61 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 5 |
Boil Gravity: 1.038 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2017 5:00 PM |
Notes: The grain bill and ingredients are easy, but it's important to pay attention to your process when making a Sour. This recipe uses a Kettle Souring method. It's simple but you need to have the right equipment to make it work.
Mash in and follow typical lautering procedures just like you would for any other beer. You want this beer to be light a crisp to accentuate the flavor of the yeast, so temps should be low. Around 150F.
This next step is what makes a Sour a Sour. Vorlauf (let about a gallon of beer to settle the grain bed |
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Guinness Extra Stout Clone
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Irish Extra Stout
|
5.25 Gallons |
1.052 |
1.014 |
5.11 |
27.23 |
32.5 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2022 3:56 AM |
Notes: Sources: Austin Homebrew Supply, BYO
Alternate yeasts OYL-005; WY 1084
Need a brett/lacto blend to make "tang"
Mash pale grains, cap sparge with roasted barley
To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging. |
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Watermelon Hefeweizen
|
Fruit Beer
|
12 Gallons |
1.05 |
1.012 |
4.94 |
12.44 |
3.17 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 14.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 5/22/2015 5:35 PM |
Notes: A Watermelon German Hefeweizen.
Boil for 90 mins
Ferment at 62.
Add fresh watermelon juice after a week or so directly into fermenter (after most of fermentation has completed).
The internets has differing opinions on how much watermelon juice to add. 1qt to 2qts per 5g. A thread on homebrewtalk indicates that 2qts per 5g is the best result.
Brewing for the 2015 Genentech Homebrew HoHo.
Mash: 8.75g
Sparge: 6.15g
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Chocolate Strawberry Stout
|
American Porter
|
5.5 Gallons |
1.045 |
1.011 |
4.53 |
30.13 |
35.28 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 2/21/2016 8:49 PM |
| Notes: |
|
|
Colt 45
|
English IPA
|
20.8 Litres |
1.067 |
1.015 |
6.76 |
73.45 |
21.97 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2016 8:05 PM |
| Notes: |
|
|
Disappearing Blondes
|
Blonde Ale
|
3.7 Gallons |
1.046 |
1.011 |
4.61 |
27.91 |
4.03 °L
|
2.5K |
4 |
|
|
|
| Boil
Size: 4.05 Gallons |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 11.19 psi |
Creation
Date: 9/13/2019 7:21 PM |
| Notes: |
|
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Armadillo IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.55 |
66.46 |
12.78 °L
|
2.5K |
0 |
|
|
Author:
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Imperial Brewing Co
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/17/2012 6:42 PM |
| Notes: |
|
|
American Amber Ale AAA
|
American Amber Ale
|
475 Litres |
14.731 |
3.823 |
5.9 |
23.94 |
9.91 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 550 Litres |
Boil Time: 60 |
Boil Gravity: 12.8 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: honey |
Priming Amount: 30 |
Creation
Date: 5/21/2015 4:21 PM |
| Notes: |
|
|
VT Pale Ale
|
American Pale Ale
|
4 Gallons |
1.054 |
1.01 |
5.88 |
95.93 |
4.81 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 2:46 PM |
| Notes: |
|
|
Lucky Jack Speidel 50 L
|
American Pale Ale
|
50 Litres |
1.059 |
1.014 |
5.93 |
28.48 |
11.36 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2014 10:18 PM |
| Notes: |
|
|
Persimmon Ale
|
Fruit Beer
|
5.5 Gallons |
1.049 |
1.012 |
4.9 |
21.94 |
12.33 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/16/2020 9:57 PM |
| Notes: Hit all my numbers, good brew day. |
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|
Aus Lager
|
American Lager
|
23 Litres |
1.042 |
1.007 |
4.68 |
25.43 |
2.98 °L
|
2.5K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 1:10 AM |
| Notes: |
|
|
Vanilla Chai Porter
|
American Porter
|
1.5 Gallons |
1.06 |
1.016 |
5.72 |
0 |
36.04 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 50 |
Boil Gravity: 1.045 |
Efficiency: 70 |
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: 11/1/2016 5:24 PM |
| Notes: |
|
|
|
|