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. |
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Clone Yakima
|
American IPA
|
20 Litres |
1.07 |
1.014 |
7.37 |
61.73 |
10.94 °L
|
8K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2017 2:19 PM |
Notes: |
|
Simcoe & Mosaic IPA
|
American Pale Ale
|
23 Litres |
1.055 |
1.014 |
5.44 |
56.64 |
6.89 °L
|
8K |
1 |
|
|
Boil
Size: 30 Litres |
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: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2015 10:32 AM |
Notes: |
|
Tropical Pale Ale
|
American Pale Ale
|
22 Litres |
1.059 |
1.012 |
6.17 |
52.39 |
6.59 °L
|
7.9K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2017 11:57 PM |
Notes: |
|
Trillium DDH Fort Point Clone
|
American Pale Ale
|
5.5 Gallons |
1.067 |
1.017 |
6.55 |
37.6 |
5.56 °L
|
7.9K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 2:18 AM |
Notes: Trillium DDH Fort point cannot be recreated with extract, but that will not stop me from trying..Columbus for bitters.Replace CITRA hops with Mosaic, Nelson, or your favorite Fruity oil hop.
Thanks to Trillium for providing ingredients and tips on Brew forums! Go buy some from Trillium while you are at it because no matter how close you get it will not be better than what they put out.
INGREDIENTS:
Light DME -> Fermenter's Favorites® Briess Golden Light DME
Package size
Wheat LME -> Maillard Malts® Wheat Malt Extract Syrup
Package size
American - Caramel / Crystal 10L Grain Crushed -> Briess Caramel 10L Malt Grain Crushed
American - Carapils -> Briess Carapils® Malt Grain Crushed
WATER: Currently just use filtered from fridge, but may look into improving this.
DRY HOPS: The guy at Trillium I talked to said they don't put Columbus in the Dry Hop so take it for what its worth. I only put an oz but may try messing with the hopping schedule.
Starter -> 1.5 L with 1/4 teaspoon of Yeast Nutrient, Stir plate and 45 sec Aeration
Steep grains in bag 20 minutes at temp 150-170
Whirlpool hops in Bag
Primary and secondary done in ss brew tech 7 gallon Ss Brew Tech 7 Gallon Chronical Fermenter
Dump TRUB 1 -> day 3 small amount
Dry Hops round 1 days 3-7(In bag with unflavored Floss so I can remove)
Dump TRUB 2 -> day 7
Dry Hops round 2 -> days 8-12(In bag with unflavored Floss so I can remove). May also try second dry hop in keg so I do not have to oxidize beer when opening fermentor.
Dump TRUB 3 -> 12
Let sit 3-7 days before transfer. I currently do not cold crash, but may try in future.
co2 transfer at 2 psi from fermentor to co2 perged keg so beer is not oxidized.
Force Carbonate at 12 psi with Co2 for 5 days( or shake for 7 minutes at 20 PSI then 12 psi for 1-2 days if in rush) |
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Extract Citra Pale Ale
|
American Pale Ale
|
5 Gallons |
1.053 |
1.013 |
5.36 |
35.8 |
7.72 °L
|
7.9K |
7 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2016 9:12 PM |
Notes: |
|
Winter Maple Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.075 |
1.019 |
7.34 |
12.82 |
15.48 °L
|
7.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Maple Syrup |
Priming Amount: .6 Cup / 6.1 oz |
Creation
Date: 10/31/2013 3:21 PM |
Notes: Add Maple Syrup to boil at 30 min
2 Week Primary @ 66-68F
2 Week Secondary @ 68-70F
Scraped and sliced vanilla beans in secondary
OG 1.074
2nd. 1.030 - abv 5.78%
FG 1.013
ABV 8% |
|
2016 - 1/2 --- Maduro - Cigar City Clone
|
American Brown Ale
|
6 Gallons |
12.549 |
3.577 |
4.81 |
21.16 |
28.81 °L
|
7.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 10.8 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 1:52 AM |
Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/
_______________________________________________
Notes: Brought to Homebrewers meeting 2/17/2016-
Has an overall English feel and taste to it. The hops are subtle and play out well in the background. The highlight is the very silky and smooth mouth feel that is given to this beer by the oats. The roast and chocolate notes are accentuated by the oats. Overall a very drinkable and successful beer. |
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Rosemary Sage Gruit Ale
|
Specialty Beer
|
5.5 Gallons |
1.073 |
1.018 |
7.15 |
0 |
23.61 °L
|
7.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5.25oz / 3/4 Cup |
Creation
Date: 9/14/2013 11:47 PM |
Notes: OG 1.072
FG 1.014
ABV 8.02% |
|
Trappist Style Tripel (great Westmalle Clone)
|
Belgian Tripel
|
21 Litres |
19.527 |
3.715 |
9.29 |
23.77 |
5.49 °L
|
7.9K |
2 |
|
Author:
|
|
Cockfighter
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 15.7 |
Efficiency: 82 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 8:52 AM |
Notes: Mashed at 66c
Decoction to mash out at 78c |
|
American IPA
|
American IPA
|
11 Litres |
1.056 |
1.012 |
5.69 |
45.04 |
6.79 °L
|
7.9K |
3 |
|
|
Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 12:31 PM |
Notes: |
|
Amundsen Apocalyptic Thunder Juice
|
American IPA
|
23 Litres |
1.064 |
1.018 |
6.12 |
46.96 |
3.84 °L
|
7.9K |
1 |
|
Author:
|
|
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2017 12:07 PM |
Notes: |
|
American Dark Wheat
|
Belgian Specialty Ale
|
6.5 Gallons |
1.052 |
1.015 |
4.98 |
14.1 |
20.19 °L
|
7.9K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Kegged |
Priming Amount: N/A |
Creation
Date: 2/25/2012 12:34 PM |
Notes: 1qt yeast starter |
|
Belgian Witbier (OG 1.058) - 1 Gallon
|
Witbier
|
1 Gallons |
1.058 |
1.016 |
5.52 |
12.64 |
3.69 °L
|
7.9K |
10 |
|
|
Boil
Size: 1.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 4:45 AM |
Notes: |
|
Vaiduoklė
|
Belgian Dubbel
|
12.5 Litres |
1.071 |
1.012 |
7.69 |
22.98 |
17.84 °L
|
7.9K |
1 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2013 11:43 AM |
Notes: Pitch yeast at 18°C. Allow it to rise to 20°C in the first 24 hours and to 22°C in the first 48 hours. Keep it there until fermentation is complete (4-6 days?). |
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04B1. Festbier
|
Festbier
|
5.5 Gallons |
1.058 |
1.014 |
5.74 |
21.71 |
6.28 °L
|
7.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2017 7:13 PM |
Notes: Overall Impression:
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.
Aroma:
Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.
Appearance:
Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color.
Flavor:
Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.
Mouthfeel:
Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.
Comments:
This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.
History:
Since 1990, most beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So, they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (per the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.
Characteristic Ingredients:
Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.
Style Comparison:
Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.
Vital Statistics:
OG: 1.054 – 1.057
FG: 1.010 – 1.012
ABV: 5.8 – 6.3%
IBUs: 18 – 25
SRM: 4 – 7
Commercial Examples:
Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier
Tags:
standard-strength, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, pale-lager-family, malty
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Glacier Brewhouse's Imperial Blonde Ale
|
California Common Beer
|
5 Gallons |
1.094 |
1.021 |
9.53 |
24.81 |
5.85 °L
|
7.9K |
6 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 67 |
Mash Thickness: 1.3 |
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: 3/28/2015 12:31 AM |
Notes: |
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Magnum PA - Single Malt, Single Hop
|
American Pale Ale
|
19 Litres |
1.058 |
1.013 |
5.93 |
60.03 |
6.34 °L
|
7.9K |
2 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 5/6/2015 9:37 AM |
Notes: |
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Madd Vanilla Coffee Porter
|
Robust Porter
|
5 Gallons |
1.074 |
1.019 |
7.14 |
39.19 |
31.79 °L
|
7.9K |
15 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Priming sugar |
Priming Amount: .75 cup in 2 cup water |
Creation
Date: 7/27/2015 6:15 PM |
Notes: vanilla beans cut lengthwise, then into 1 inch pieces and soaked x1 week in 5oz Capt. Morgan Spiced Rum.
10 oz cold brew coffee, made with 6oz course ground light roast coffee, 16oz water in French press x24 hours in refrigerator. |
|
Second Hand Store (Raspberry Berliner Weisse)
|
Berliner Weisse
|
11 Gallons |
1.035 |
1.009 |
3.43 |
6.67 |
2.65 °L
|
7.9K |
2 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: Force Carb |
Priming Amount: 30psi |
Creation
Date: 9/23/2014 4:20 PM |
Notes: Sour Starter: (3 days prior to Mash)
1. Boil a 1.035 gravity starter and let cool to 100 degrees.
2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days.
Sour Mash: (Eve before brew day)
1. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler.
2. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp)
3. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day.
Brew Day:
1. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter.
Fermentation:
1. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days)
2. Raise temp to 68° F until activity is complete.
3. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days.
4. Crash to 32° F for 24 hours.
5. Keg and force carbonate
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