|
G'Knight Clone (Oskar Blues)
|
Double IPA
|
3 Gallons |
1.082 |
1.018 |
8.49 |
68.49 |
13.66 °L
|
8.7K |
3 |
|
|
Author:
|
|
jdalbeck
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 7:12 AM |
| Notes: Recipe based on the Jamil Show Can You Brew It? episode featuring Dave Chichura from Oskar Blues and Nathan Smith's clone attempt. The original recipe is here: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=15591. The judges determined that the recipe was very close, but not identical. I am following their suggestions to scale back the IBU's and use a big pitch of yeast. The original recipe calls for Carastan, which my LBS does not carry, so I am substituting Crystal 40L (the additional color is offset by the fact that the recipe actually calls for Crystal 45L). The recipe also calls for Northern Brewer as bittering hop, but I am substituting Chinook since I have a lot of it. I also refactored for my usual 70% efficiency and smaller batch size, and to achieve target numbers using slightly different ingredients. The brewer suggests a mash temp of 152, but I will shoot for 148-150 to try to hit the stated target final gravity of 1.014. After my first attempt, I found the malt profile to be spot-on, but a little lacking in hop aroma and flavor, so I am doubling the dry-hops to 3oz for my next attempt. |
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American Pale Ale Single Hop - Cascade
|
American Pale Ale
|
20 Litres |
1.053 |
1.016 |
4.83 |
32.14 |
4.19 °L
|
8.7K |
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: |
|
|
Blind Pig IPA Clone
|
American IPA
|
5 Gallons |
1.053 |
1.013 |
5.24 |
61.74 |
5.61 °L
|
8.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 69 |
Mash Thickness: 1.5 |
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: 6/20/2015 10:11 PM |
| Notes: |
|
|
Schwarzbier
|
Schwarzbier
|
40 Litres |
13.473 |
3.107 |
5.57 |
22.01 |
21.36 °L
|
8.7K |
2 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 12 |
Efficiency: 83 |
Mash Thickness: N/A |
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: 11/1/2012 7:44 PM |
| Notes: |
|
|
Black Label
|
Schwarzbier
|
32 Litres |
1.051 |
1.01 |
5.36 |
31.32 |
28.94 °L
|
8.7K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2017 11:17 AM |
| Notes: Grind chocolate malt in coffee grinder for very fine grind. |
|
|
Hofbräu Dunkel
|
Munich Dunkel
|
45 Litres |
1.049 |
1.007 |
5.48 |
21.02 |
18.28 °L
|
8.7K |
9 |
|
|
|
| Boil
Size: 53.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 12:58 AM |
| Notes: |
|
|
Simcoe & Mosaic IPA
|
American Pale Ale
|
23 Litres |
1.055 |
1.014 |
5.44 |
56.64 |
6.89 °L
|
8.7K |
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: |
|
|
Caramel Amber Ale
|
American Amber Ale
|
19 Litres |
1.045 |
1.008 |
4.94 |
39.61 |
16.1 °L
|
8.7K |
0 |
|
|
|
| Boil
Size: 23.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2015 1:20 AM |
Notes: http://www.homebrewtalk.com/showthread.php?t=167880
Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.
*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/showthread.php?t=114837
But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer.
The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.
Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water
Below is an alternative syrup.
Sugar #5
This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar. |
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|
Peat Smoked Scotch Ale
|
Wee Heavy
|
2.7 Gallons |
1.096 |
1.022 |
9.77 |
27.45 |
17.35 °L
|
8.7K |
0 |
|
|
|
| Boil
Size: 3.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 71 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 5/29/2016 2:35 PM |
Notes: Asked for .6# of TF peat smoked malt instead of .06#... so now it's a smoked peat scotch ale! This is pushing the limit on this smoked malt so hopefully a lot of smoke is all I get. Doesn't smell or taste bad from the boil so hopefully that's the case after it ferments.
Brewed 28FEB2017
Gravity 08APR2017 was 1.022, attenuation adjusted
Update 19AUG2017
This beer actually came out pretty darn good. Sweet, smokey, but I personally don't find it overpowering. I think it will age well. |
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|
Drunk Monk Belgian Imperial Stout
|
Russian Imperial Stout
|
7 Gallons |
1.098 |
1.018 |
10.52 |
44.18 |
50 °L
|
8.7K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 6/26/2013 7:09 PM |
| Notes: As a tribute to Troubadour Belgian Imperial Stout |
|
|
Amarillo Single Hop Ale
|
American Amber Ale
|
46 Litres |
1.047 |
1.009 |
5.04 |
70.09 |
4.11 °L
|
8.7K |
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 |
|
|
Hoppy Hefeweizen
|
Weizen/Weissbier
|
5.25 Gallons |
1.056 |
1.014 |
5.51 |
38.12 |
3.86 °L
|
8.7K |
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. |
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|
Czech Pilsner
|
Czech Pale Lager
|
28 Litres |
1.051 |
1.012 |
5.16 |
23.24 |
2.96 °L
|
8.6K |
7 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2017 1:10 PM |
| Notes: |
|
|
Thanksgiving Cranberry Wheat Ale
|
Spice, Herb, or Vegetable Beer
|
12 Gallons |
1.066 |
1.016 |
6.85 |
30.76 |
10.42 °L
|
8.6K |
4 |
|
|
|
| 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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|
Raspberry Cream Gose
|
Gose
|
5.5 Gallons |
1.051 |
1.017 |
4.38 |
9.37 |
3.86 °L
|
8.6K |
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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Clown Shoes Space Cake Clone
|
Imperial IPA
|
5.5 Gallons |
1.087 |
1.019 |
9.03 |
38.35 |
11.34 °L
|
8.6K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 5/1/2015 1:56 AM |
| Notes: |
|
|
Juicy Juicy NEIPA
|
American IPA
|
6 Gallons |
1.061 |
1.016 |
5.99 |
118.8 |
6.43 °L
|
8.6K |
0 |
|
|
|
| Boil
Size: 8.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2016 8:10 PM |
Notes: 1/2 of dry hops 2-3 days into active fermentation
1/2 of dry hops 3 days BEFORE kegging |
|
|
Anchor Porter Clone
|
American Porter
|
21 Litres |
1.055 |
1.015 |
5.25 |
38.99 |
36.2 °L
|
8.6K |
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: |
|
|
Guinness Clone
|
Irish Stout
|
9.5 Litres |
1.044 |
1.011 |
4.37 |
42.44 |
38.88 °L
|
8.6K |
1 |
|
|
|
| Boil
Size: 17.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Bulk |
Priming Amount: 55.9 g |
Creation
Date: 8/26/2016 3:38 PM |
| Notes: |
|
|
Red X IPA -V1
|
American IPA
|
11 Gallons |
1.076 |
1.018 |
7.59 |
92.71 |
15.95 °L
|
8.6K |
1 |
|
|
Author:
|
|
mascervesa
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 80 |
Mash Thickness: 1.52 |
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: 4/6/2016 10:54 PM |
| Notes: |
|
|
|
|