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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Czech Dark Lager - Braumeister 20L
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Czech Dark Lager
|
21 Litres |
1.049 |
1.012 |
4.81 |
30.49 |
30.5 °L
|
7.9K |
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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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. |
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Anchor Porter Clone
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American Porter
|
21 Litres |
1.055 |
1.015 |
5.25 |
38.99 |
36.2 °L
|
7.9K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2016 1:40 PM |
Notes: |
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Second Hand Store (Raspberry Berliner Weisse)
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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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Belgian Dubbel (BIAB)
|
Belgian Dubbel
|
26.5 Litres |
1.058 |
1.012 |
5.93 |
19.55 |
15.38 °L
|
7.9K |
6 |
|
Author:
|
|
Sean Sutherland
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Boil
Size: 30.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 12/30/2015 5:33 PM |
Notes: OG: 1.064
FG: 1.012
ADF: 81%
IBU: 23
Color: 15 SRM
Alcohol: 6.9%
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Balter XPA
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American IPA
|
20 Litres |
1.047 |
1.009 |
5.05 |
51.01 |
5.19 °L
|
7.9K |
5 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 78 |
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: 11/27/2015 2:36 AM |
Notes: Fairly involved mash regime in order to get as much out of the adjunct as possible. S.G 1.038 F.G 1.006
The Rice solids are white rice boiled for 20 minutes
Mash in Add 10.65 L of water at 46.7 C 42.0 C 15 min
Add Rice boiled with 4.00 L of water at 92.0 C 54.0 C 50 min
Sacch Rest Heat to 62.0 C over 10 min 62.0 C 20 min
Sacch Rest Heat to 72.0 C over 10 min 72.0 C 10 min
Mash out Heat to 78.0 C over 10 min 78.0 C
DCL Yeast S-189 - SafLager German Lager |
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Cascanookitra
|
Imperial IPA
|
5.5 Gallons |
1.075 |
1.014 |
7.95 |
61.47 |
12.08 °L
|
7.9K |
7 |
|
|
Boil
Size: 7.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 9:34 PM |
Notes:
secondary and dry hop 20 days 62 .5 dif on the therm |
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Leffe Brown Clone
|
Belgian Dubbel
|
20 Litres |
1.067 |
1.011 |
7.41 |
22.56 |
17.63 °L
|
7.9K |
7 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2015 5:09 AM |
Notes: |
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IPA
|
American IPA
|
25 Litres |
1.064 |
1.012 |
6.88 |
75.04 |
10.41 °L
|
7.8K |
1 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/30/2012 1:02 AM |
Notes: |
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Mikkeller Vesterbro Pilsner
|
Bohemian Pilsener
|
20 Litres |
1.054 |
1.011 |
5.64 |
38.89 |
5.48 °L
|
7.8K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2014 9:06 PM |
Notes: Hentet fra boken "Mikkellers bog om øl" på s 167.
Bjørge har byttet ut gjærprodusenten. |
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Jeremy Corbeeryn (Hoppy Red Ale)
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American Amber Ale
|
28 Litres |
1.056 |
1.012 |
5.87 |
44.5 |
12.99 °L
|
7.8K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 30 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2017 9:26 AM |
Notes: A slightly tweaked version of the original beer that I brewed. The tweaked version removed the Carafa Special and some dark crystal as it originally ended up a dark brown, rather than a red ale as intended. |
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Ranger IPA Clone
|
American IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.82 |
64.88 |
9.06 °L
|
7.8K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2016 12:09 AM |
Notes: |
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Session Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.045 |
1.011 |
4.48 |
30.56 |
8.98 °L
|
7.8K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2015 3:45 AM |
Notes: |
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Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.075 |
1.014 |
8.01 |
30.38 |
4.56 °L
|
7.8K |
0 |
|
|
Boil
Size: 7.7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: forced carbonation |
Priming Amount: N/A |
Creation
Date: 9/3/2013 11:13 PM |
Notes: |
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Bavarian Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.05 |
1.011 |
5.05 |
13.19 |
3.7 °L
|
7.8K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 6.1 oz |
Creation
Date: 1/22/2016 6:06 PM |
Notes: |
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Belhaven Scottish Ale
|
Scottish Export
|
5.75 Gallons |
1.053 |
1.015 |
5.08 |
22.73 |
16.65 °L
|
7.8K |
7 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.45 |
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: 7/6/2017 4:08 PM |
Notes: |
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Timothy Taylor Landlord Clone
|
Best Bitter
|
21 Litres |
1.046 |
1.013 |
4.31 |
34.5 |
4.72 °L
|
7.8K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2017 3:43 AM |
Notes: |
|
Oreo Cream Stout
|
Sweet Stout
|
5.5 Gallons |
1.053 |
1.011 |
5.51 |
38.62 |
38.12 °L
|
7.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 63 |
Mash Thickness: 1.5 |
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: 7/16/2015 12:21 AM |
Notes: All ideas stolen from here:
http://www.homebrewtalk.com/showthread.php?t=373399
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Raspberry Cream Gose
|
Gose
|
5.5 Gallons |
1.051 |
1.017 |
4.38 |
9.37 |
3.86 °L
|
7.8K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2019 1:47 AM |
Notes: • Mill Acidulated Malt separately from other grains. Mash other grains for 60 minutes, then add Acidulated Malt for additional 45 minutes. Add heat to maintain 148°F.
- - -
• Puree raspberries and bring to room temp before adding to Primary. Add to Primary at high krausen.
- - -
• Primary days 1-3 @ 68°F
• Primary days 4-6 @ 70°F
• Crash 3 days @ 34°F |
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