|
Orange Cream Ale
|
Cream Ale
|
5 Gallons |
1.07 |
1.016 |
7.11 |
19.18 |
4.97 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2014 4:35 AM |
| Notes: |
|
|
Triple IPA
|
Specialty IPA: Belgian IPA
|
21 Litres |
1.085 |
1.009 |
9.95 |
43.51 |
3.74 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 65 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 24 ° C |
Priming Method: Sugar |
Priming Amount: 195 grams |
Creation
Date: 10/30/2017 7:16 PM |
| Notes: Add sugar after adding the Saaz. |
|
|
Summer Lager
|
International Pale Lager
|
21 Litres |
1.055 |
1.011 |
5.88 |
51.87 |
8.68 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 12:36 AM |
| Notes: |
|
|
Exit 3-Throwback Blueberry Braggot
|
Braggot
|
20 Gallons |
26.906 |
4.745 |
12.59 |
27.05 |
8.58 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 24 Gallons |
Boil Time: 60 |
Boil Gravity: 22.8 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2016 12:17 PM |
| Notes: |
|
|
Sour Cola Bottle
|
Experimental Beer
|
10 Litres |
1.033 |
1.006 |
3.53 |
0 |
31.18 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
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: 11/18/2018 10:17 PM |
Notes: 29.11.18
Pre-boil gravity 1.016? Dodgy reading?
Soured with lacto sour pitch for 36 hours @ ambient+ (started at 40°ish, varied considerably, and ended something like 25°)
1.12.18
Post-souring gravity 1.030
Fermenter SG 1.033
Pitched saison yeast. Kept at 22ish.
3.12.19
Rehydrated and pitched Belgian wit yeast. Moved to 18-20°.
21.12.18
Moved to cold store 7-10°
31.12.18
Primed with 55g table sugar, 45g lactose, 2tbsp vanilla extract, cinnamon. Bottled 8l. |
|
|
L'Internationale
|
Saison
|
1125 Litres |
1.05 |
1.002 |
6.25 |
33.98 |
3.63 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 1200 Litres |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2018 6:19 PM |
| Notes: |
|
|
Racer 5 Clone Braumeister 20l
|
American IPA
|
21 Litres |
1.071 |
1.017 |
7.07 |
62.62 |
5.44 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2015 11:08 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚"
Amarillo
Centennial
Cascade
Columbus |
|
|
Latsvolk Maltmons A-G-K
|
Bohemian Pilsener
|
25 Litres |
1.048 |
1.007 |
5.31 |
33.87 |
4.88 °L
|
2.3K |
3 |
|
|
Author:
|
|
Norsk Malt
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 1/21/2016 12:34 PM |
| Notes: Det følger med 100 gram av hver humletype slik at du selv kan justere bitterhet og aroma. Angitte verdier er et forslag som fungerer godt. Kok ned til 25 liter. Gjæres i gjæringskar tre uker ved 10-15 grader. Flaskes og modnes i minimum fire uker før den nytes avkjølt. |
|
|
Fuller's Double Stout (1910 Recipe)
|
British Strong Ale
|
22 Litres |
1.07 |
1.014 |
7.28 |
66.52 |
33.54 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2016 10:26 AM |
| Notes: |
|
|
Westvleteren 12 Clone
|
Trappist Single
|
20 Litres |
1.074 |
1.013 |
7.99 |
35.26 |
28.47 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 3/9/2019 2:05 PM |
Notes: Kjøl ned til 17 grader C. Oxygenate slowly through 0.05 micron diffusion for 90-120 seconds (we’re after 9-10 ppm O2).
Primærgjæring 25 grader C i 6-7 days.
Ved 1.013, fjern gjær.
Senk temperaturen til 13-18 grader C, 3-4 dager til FG er nådd.
Fjern gjær, og senk til 7 grader i 8 uker.
Flaskes på sterke belgiske flasker eller Champagneflasker.
Primes med 8.5g/liter Simplicity Candi Syrup og 1⁄2 cup fresh krausen, eller 500ml stir-plate WLP 530.
Karboneres på flaske i 14 dager ved 24 grader C.
Lagres kjølig i 12 måneder. |
|
|
Trillium DDH Stillings Street Clone
|
American IPA
|
3 Gallons |
1.059 |
1.014 |
5.85 |
77.87 |
5.83 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 52 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: Force Carbonate |
Priming Amount: N/A |
Creation
Date: 11/8/2017 9:02 PM |
Notes: 1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.
PH - 5.4
2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.
OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.
3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.
4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.
Gravity: 1.010 - lower than expected even with updating to show starting efficiency.
5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.
6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.
7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp. |
|
|
Berliner Weisse
|
Berliner Weisse
|
5 Gallons |
1.038 |
1.009 |
3.71 |
11.47 |
3.02 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 5.5 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: 5/24/2011 12:42 AM |
| Notes: 5/20/11 Not as sour as I like. Will wait for a month and then taste again. |
|
|
Episode 009 - Edwort's Haus Pale Ale
|
American Pale Ale
|
5 Gallons |
1.054 |
1.012 |
5.62 |
45.87 |
4.79 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 4/9/2014 1:06 AM |
| Notes: |
|
|
Red Planet (1 Gallon)
|
Irish Red Ale
|
1 Gallons |
1.06 |
1.02 |
5.23 |
19.56 |
18.74 °L
|
2.3K |
2 |
|
|
Author:
|
|
badcactus@gmail.com
|
|
| Boil
Size: 1.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2013 6:08 PM |
| Notes: Attempt No. 1 to clone Red Trolley |
|
|
Belgian Dubbel (Maredsous 8)
|
Belgian Dubbel
|
5 Gallons |
1.073 |
1.017 |
7.42 |
39.21 |
23.37 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/28/2016 2:39 AM |
| Notes: Chill to 63F prior to yeast pitch. Ramp up primary to 80F until terminal gravity. Rack into secondary. |
|
|
Mosaic Citra Pale Ale
|
American Pale Ale
|
8.75 Gallons |
1.053 |
1.004 |
6.49 |
59.98 |
5.57 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 4:58 AM |
Notes: Yeast from MPIII
Brew 12/24
Dry hop 12/29
Keg 1/13 |
|
|
German Lite
|
German Leichtbier
|
5.5 Gallons |
1.032 |
1.008 |
3.2 |
18.39 |
2.37 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2016 7:41 PM |
| Notes: |
|
|
One-Hopper Wheat
|
American Wheat or Rye Beer
|
5 Gallons |
1.052 |
1.012 |
5.26 |
32.15 |
5.05 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 44 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2013 7:48 PM |
| Notes: Gumballhead clone with extract instead of all grain, and with Cascade instead of Amarillo hops. Wyeast 1010 American Wheat or Nottingham dry. |
|
|
Sour Wife Kriek
|
Fruit Lambic
|
22 Litres |
1.058 |
1.008 |
6.52 |
8.92 |
4.39 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 20 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2017 7:05 PM |
Notes: Very short boil (20min) to leave proteins for the wild yeast to eat.
Week 1: Primary fermentation with ale/lager yeast (plastic carboy or whatever).
Week 2: Rack to secondary, still ale/lager yeast (plastic or whatever).
Week 3: Rack to a glass or PET container (air tight, glass is better to sanitise the wild yeast when finished). Add wild yeast. Leave for at least 6 months or more (years?). Put in a cool place, although some say room temp is ok. I leave mine in room temp during summer and it could reach above 25c.
3 months before bottling: Add fruit. 200 grams pr liter beer. My fruit has been frozen, then pasteurised in a kettle at 80c for half an hour.
Add oak chips for the last 2 weeks.
Ale yeast: Whatever, but a Belgian ale yeast is preferred (because of esters). Or Lager yeast. 1 vial is good, no starter.
Wild yeast: WYEAST 3278 BELGIAN LAMBIC BLEND, or whatever brett.
|
|
|
Wheat Strawberry Rhubarb
|
Fruit Beer
|
11 Gallons |
1.054 |
1.014 |
5.28 |
20.64 |
5.21 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: 32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2018 6:33 PM |
| Notes: |
|
|
|
|