Cold Smoke Scotch Ale Clone
|
Scottish Heavy
|
5.1 Gallons |
1.066 |
1.018 |
6.31 |
10.83 |
18.07 °L
|
8.6K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 1.4 |
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: 11/12/2015 8:02 PM |
Notes: |
|
Belgian Witbier (OG 1.058) - 1 Gallon
|
Witbier
|
1 Gallons |
1.058 |
1.016 |
5.52 |
12.64 |
3.69 °L
|
8.6K |
11 |
|
|
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: |
|
Chinook/Cascade/Centennial/Columbus IIPA
|
American IPA
|
5 Gallons |
1.078 |
1.01 |
8.94 |
121.14 |
8.2 °L
|
8.6K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 71 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 6:47 PM |
Notes:
Total Water Volume Needed = 10.5 gal
Mash Water = 5.25 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes
Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 5 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil
Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast
Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible. |
|
Left Hand Milk Stout Clone
|
Sweet Stout
|
5.5 Gallons |
1.054 |
1.013 |
5.31 |
22.95 |
38.61 °L
|
8.6K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 1/15/2013 2:24 AM |
Notes: |
|
American Pale Ale Single Hop - Cascade
|
American Pale Ale
|
20 Litres |
1.053 |
1.016 |
4.83 |
32.14 |
4.19 °L
|
8.6K |
9 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/19/2012 6:56 PM |
Notes: |
|
Switchback Ale Clone Take 1
|
American Amber Ale
|
5.5 Gallons |
1.047 |
1.009 |
5.01 |
29.87 |
12.26 °L
|
8.6K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
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: 1/21/2013 6:03 PM |
Notes: based on several websites this is my interpretation of the switchback ale. The yeast used in this recipe will be harvested and cultivated from switchback bottles and made into a starter. I listed the Belgian strong ale yeast because that allowed the fg to hit 1009 which is the correct fg, but the Belgian strong is not the yeast that is used. As for the hop schedule, its a shot in the dark. I know those are the varieties used but I don't know how much or when during the boil. I'll see how this one pans out and go from there. I figure it should make for a lightly hopped yet very aromatic amber ale. |
|
Stout #3
|
Imperial Stout
|
4.5 Gallons |
1.122 |
1.024 |
12.83 |
71.24 |
50 °L
|
8.6K |
6 |
|
Author:
|
|
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.091 |
Efficiency: 68.5 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 4:44 AM |
Notes: |
|
American Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.115 |
1.028 |
11.37 |
85.52 |
50 °L
|
8.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.084 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 69 ° F |
Priming Method: force carbonation |
Priming Amount: N/A |
Creation
Date: 8/9/2017 2:04 PM |
Notes: |
|
Coffee IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.8 |
68.43 |
5.19 °L
|
8.6K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2016 6:25 PM |
Notes: |
|
Chimay White
|
Belgian Tripel
|
31 Litres |
1.075 |
1.014 |
7.98 |
28.4 |
6.76 °L
|
8.6K |
1 |
|
|
Boil
Size: 37 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 78 |
Mash Thickness: 2.75 |
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: 3/21/2017 7:03 PM |
Notes: |
|
Hoppy Hefeweizen
|
Weizen/Weissbier
|
5.25 Gallons |
1.056 |
1.014 |
5.51 |
38.12 |
3.86 °L
|
8.6K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 6.25 |
Creation
Date: 2/11/2014 7:17 PM |
Notes: I've been drinking this for a couple of months. Overall I think it was a pretty good effort. Despite all of the talk that hoppy hefeweizens don't work, I enjoy drinking this every time I reach for it. That said, it's way over-carbonated. I used 6.25 oz of corn sugar, which is not that much more than what I used in a normal hefeweizen I brewed around the same time (6 oz, and i thought that one was under-carbonated). I'm thinking perhaps it's the high hop content in the beer coupled w/ the wheat malt. In the future, I'd use 5.75 or 6 oz. In contrast, I just brewed a typical hefe and bottled w/ 195 grams (nearly 7 oz)... still waiting for that one to condition. |
|
Chocolate Raspberry Stout
|
Foreign Extra Stout
|
3.25 Gallons |
1.067 |
1.02 |
6.05 |
29.31 |
40.35 °L
|
8.6K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.31 |
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: 12/24/2015 5:11 PM |
Notes: |
|
Hitachino's Nest
|
Witbier
|
5.5 Gallons |
1.052 |
1.012 |
5.31 |
16.78 |
3.61 °L
|
8.6K |
8 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 25 psi for 25 hours |
Creation
Date: 6/2/2016 10:58 PM |
Notes: This brew has taken me ages to replicate. Tried multiple versions. Don't bother with a partial mash or extract. They discolor the beer and take away from the crispness of the all grain version. Brewed this 3 times now and pretty much always have it on draft. Everyone's favorite, every time.
Belgian Candi sugar should be a late addition (15 min remaining) and OJ should added at flameout.
Best to use fresh nutmeg and coriander if you can find them. I buy them whole and then crush them with a rolling pin just before adding to the boil.
Ferment for 14 days at a constant 70 degrees if possible.
Cold crash for 3 days then rack to keg, and force carb at 2.2 volumes
If you want the traditional cloudiness of a wit to drop out, add gelatin before crashing. |
|
Amarillo Single Hop Ale
|
American Amber Ale
|
46 Litres |
1.047 |
1.009 |
5.04 |
70.09 |
4.11 °L
|
8.6K |
1 |
|
|
Boil
Size: 54 Litres |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 6/16/2016 7:00 PM |
Notes: Rate my beer using Untappd app
https://untappd.com/b/cole-bros-amarillonius/1660423 |
|
Tripel T-58
|
Belgian Tripel
|
5.5 Gallons |
1.075 |
1.021 |
7.11 |
17.88 |
7.88 °L
|
8.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 65 |
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: 6/2/2016 7:34 PM |
Notes: |
|
Clone Yakima
|
American IPA
|
20 Litres |
1.07 |
1.014 |
7.37 |
61.73 |
10.94 °L
|
8.6K |
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: |
|
AMERICAN PALE ALE (Inspirada En La Sierra Nevada Pale Ale)
|
American Pale Ale
|
20 Litres |
1.057 |
1.013 |
5.8 |
39.39 |
5.34 °L
|
8.6K |
4 |
|
|
Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/27/2019 2:03 AM |
Notes: Si se dispone de la levadura Liquida descrita en la receta, podemos utilizar una levadura seca como la Saphale S-05 y necesitaremos 2 sobres de 11,5 gramos, un total de 23 gramos aprox.
Si utilizamos la levadura líquida comentada en la receta, deberemos utilizar un vial de 100B de células y hacer un starter o bien utilizar 2 viales.
El agua base utilizada es el agua embotellada Agua de Bronchales, que se puede encontrar en el Mercadona. Las sales se añaden a toda el agua, no se por que en la receta aparece como si solo se añadieran en el Mash (tened en cuenta esto) La adición de ácidos es como indica la receta: en el Mash y en el agua de aspersión.
Aquí os dejamos el link donde podéis consultar los cálculos realizados:
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LNDTWPX
EL dry hopping aconsejamos hacerlo a 14 grados y en 3 adiciones: 15 gramos en el día 1, en el día 3 se retira la primera carga y se adiciona la segunda carga de 15 gramos, en el día 5 se retira la segunda carga y se adiciona la tercera carga de 15 gramos. El séptimo día retiramos la tercera carga. Si hacemos la adición de Dry hopping con solo una carga, recomendamos añadir los 45 gramos en el día 1 y realizar un Dry hopping de 5 días. Al acabar el dry hopping bajamos la temperatura a 0-1 grados para realizar el periodo de frío durante 1 semana.
Pasado el periodo de frío, recomendamos trasvasar la cerveza a un Corni y carbonatar con CO2 para salvaguardar el punch del lúpulo en dry hopping. Tan pronto este la cerveza carbonatada....se debe empezar a disfrutar lo antes posible y conservar siempre en frío de nevera para no perder las cualidades del lúpulo.
Esperamos que os salga bien, si alguno se anima y la hace puede enviarnos fotos a nuestras redes sociales y las compartiremos.
Salud y buena cerveza! |
|
Stone Sublimely Self-Righteous Ale (Black IPA)
|
Imperial IPA
|
11 Gallons |
1.081 |
1.015 |
8.73 |
66.02 |
32.38 °L
|
8.6K |
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. |
|
Jalapeno Pale
|
American Pale Ale
|
5.75 Gallons |
1.055 |
1.011 |
5.82 |
34.16 |
8.7 °L
|
8.6K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/27/2016 5:18 AM |
Notes: |
|
Czech Dark Lager - Braumeister 20L
|
Czech Dark Lager
|
21 Litres |
1.049 |
1.012 |
4.81 |
30.49 |
30.5 °L
|
8.6K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 3:29 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 15/20 days at 10˚C /
3 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below. |
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