Passionfruit-Mango Wheat
|
Fruit Beer
|
5.5 Gallons |
1.045 |
1.011 |
4.48 |
25.8 |
3.54 °L
|
8.1K |
8 |
|
|
Boil
Size: 6.5 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2013 10:04 PM |
Notes: Ferment at 68 for 2 weeks.
Remove from yeast, rack to secondary. Cool to 50. Add fruit, and age for 2 more weeks.
Shake occasionally. |
|
Ordinary American Pale Ale
|
American Pale Ale
|
8 Litres |
1.038 |
1.008 |
3.93 |
17.1 |
8.97 °L
|
8.1K |
1 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 2:36 PM |
Notes: |
|
One Wish Irish Stout
|
American Stout
|
5 Gallons |
1.074 |
1.021 |
7.4 |
77.57 |
40 °L
|
8.1K |
11 |
|
|
Boil
Size: 6 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: 4/29/2012 2:19 PM |
Notes: My favorite stout recipe. Flaked barley gives a smooth mouth feel like an oatmeal stout, which could be substituted for teh flaked barley. Hoppy, freakin delicious!
Label and more description at my brew blog
http://jimsbrews.blogspot.com/
Cheers,
Jim
|
|
Nectaron SMASH
|
American Pale Ale
|
23 Litres |
1.046 |
1.008 |
4.95 |
24.1 |
3.96 °L
|
8.1K |
4 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3.47 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 11:28 PM |
Notes: |
|
Stone Sublimely Self-Righteous Ale (Black IPA)
|
Imperial IPA
|
11 Gallons |
1.081 |
1.015 |
8.73 |
66.02 |
32.38 °L
|
8.1K |
4 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 68 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2013 2:12 PM |
Notes: Ferment at 72 until complete, chill to 62 for 24 hours, then rack off yeast. Dry hop for 36 hours, then chill to 34F. Hold for 10 days. |
|
Golden Haze IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.054 |
1.009 |
5.95 |
59.29 |
5.86 °L
|
8.1K |
3 |
|
|
Boil
Size: 8.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 69 |
Mash Thickness: 1.26 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 9.15 psi |
Creation
Date: 2/15/2020 11:18 PM |
Notes: Brewed on 2/14/2020.
Mashed at 148F. |
|
Framboise
|
Fruit Beer
|
20 Litres |
1.056 |
1.019 |
4.9 |
8.88 |
15.29 °L
|
8.1K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 10:09 AM |
Notes: Pasteurize rapsberries in pint of water with pectin before adding.
|
|
Whitbread Flowers Original Bitter
|
Best Bitter
|
22 Litres |
1.044 |
1.01 |
4.52 |
32.31 |
7 °L
|
8.1K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 120 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 11/1/2016 9:37 AM |
Notes: |
|
Boston-Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.047 |
1.01 |
4.93 |
32.72 |
8.91 °L
|
8K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2013 8:19 PM |
Notes: in order to clear this beer like a lager you need to use gelatin, the original beer uses the decoction mash method, if used you will need to lose the aromatic malt and will give you more malt flavor |
|
3 FLoyds Zombie Dust
|
American IPA
|
12 Gallons |
1.065 |
1.015 |
6.6 |
42.2 |
8.47 °L
|
8K |
10 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 3/30/2012 2:47 PM |
Notes: |
|
Nanny State
|
No Profile Selected |
20 Litres |
1.008 |
1.006 |
0.3 |
55.43 |
11.39 °L
|
8K |
7 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.006 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/25/2016 11:38 PM |
Notes: |
|
Golden Challenge
|
British Golden Ale
|
27 Litres |
1.05 |
1.009 |
5.37 |
35.29 |
6.52 °L
|
8K |
2 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2017 9:36 AM |
Notes: A British golden ale with lots of late and dry hops. Using several British hop varieties with Challenger providing a traditional earthy, spicy profile and First Gold and Brewer's Gold providing some great fruity highlights. |
|
Tonybaga Red (Cigar City Tocobaga Red Clone)
|
American IPA
|
11 Gallons |
1.075 |
1.021 |
7.11 |
78.37 |
18.21 °L
|
8K |
6 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Force Carbonation |
Priming Amount: 12 PSI |
Creation
Date: 6/29/2013 10:30 PM |
Notes: Very similar to Cigar City Tocobaga Red Ale with a little more hop flavor and character due to the hop stand.
Took 2nd place in the specialty category at the 2013 Best Florida Beer Championships. |
|
A Cryo IPA
|
American IPA
|
6 Gallons |
1.071 |
1.016 |
7.32 |
91.24 |
5.29 °L
|
8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.057 |
Efficiency: 74 |
Mash Thickness: 1.6 |
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: 1/5/2015 5:30 PM |
Notes: |
|
Bell's Best Brown Clone - All Grain
|
Northern English Brown
|
5.5 Gallons |
1.061 |
1.017 |
5.76 |
27.8 |
19.88 °L
|
8K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 83 |
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: 1/23/2012 8:40 PM |
Notes: Turned out really dark and stronger than extract version. Carbonation went very slow...took 3 weeks in bottle. |
|
Lavender Saison
|
Saison
|
5 Gallons |
1.058 |
1.012 |
6.13 |
22.69 |
5.03 °L
|
8K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2015 4:58 PM |
Notes: |
|
Golden NW Extra Special Bitter
|
Extra Special/Strong Bitter (ESB)
|
5.25 Gallons |
1.052 |
1.014 |
5.08 |
46.65 |
4.4 °L
|
8K |
0 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 7 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: Dextrose |
Priming Amount: 3.5oz |
Creation
Date: 3/3/2012 6:37 PM |
Notes: Fermented for 10 days between 62F-68F, racked and let sit for 12 days. |
|
Hoppy Pilsner
|
Czech Premium Pale Lager
|
5.75 Gallons |
1.044 |
1.01 |
4.46 |
38.82 |
3.04 °L
|
8K |
1 |
|
|
Boil
Size: 7.45 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 73 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2016 9:36 PM |
Notes: |
|
Thanksgiving Cranberry Wheat Ale
|
Spice, Herb, or Vegetable Beer
|
12 Gallons |
1.066 |
1.016 |
6.85 |
30.76 |
10.42 °L
|
8K |
3 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.125 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: krausening |
Priming Amount: N/A |
Creation
Date: 9/19/2014 6:27 PM |
Notes: Mash Grains and Rice Hulls at 152 F
Add Honey to Primary at full Krausen (1-3 days)
Make relish of fruits removing seeds of apples & oranges (leave skins intact).
Add relish and Pectic Enzyme to secondary.
Rack beer onto relish.
Relish floats leave plenty of headroom. |
|
Juicy Bits Clone
|
American IPA
|
13.5 Gallons |
1.068 |
1.017 |
6.68 |
45.25 |
4.46 °L
|
8K |
1 |
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/11/2017 4:32 PM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. |
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