Belhaven Scottish Ale
|
Scottish Export
|
5.75 Gallons |
1.053 |
1.015 |
5.08 |
22.73 |
16.65 °L
|
7.7K |
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: |
|
Raspberry Sour
|
Berliner Weisse
|
5.5 Gallons |
1.058 |
1.011 |
6.13 |
13.6 |
5.38 °L
|
7.7K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 4/5/2016 1:29 PM |
Notes: Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant. |
|
Ommegang Three Philosophers Ale
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.087 |
1.021 |
8.72 |
24.81 |
17.22 °L
|
7.7K |
0 |
|
Author:
|
|
miscon2
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.064 |
Efficiency: 60 |
Mash Thickness: 1.34 |
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: 7/21/2014 9:00 PM |
Notes: From Noel Blake's Three Philosophers Ale recipe as presented in "Brew Like a Monk"
Special "B", CaraMunich and CaraVienna were steeped at the end of the mash and through lautering.
Fermentation 65 - 70deg, 3 Days
Secondary: 67deg, 3 weeks
Tertiary: 67deg, 2 weeks
Bottling: dextrose & a fresh vial of Wyeast 3787
Note no mash guidelines other than 154deg were provided. |
|
Brewdog Vs Cloudwater NEIPA
|
American IPA
|
22 Litres |
1.058 |
1.013 |
5.99 |
36.49 |
5.1 °L
|
7.7K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 1:24 PM |
Notes: |
|
Raspberry Cream Gose
|
Gose
|
5.5 Gallons |
1.051 |
1.017 |
4.38 |
9.37 |
3.86 °L
|
7.7K |
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 |
|
Bavarian Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.05 |
1.011 |
5.05 |
13.19 |
3.7 °L
|
7.7K |
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: |
|
American Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.115 |
1.028 |
11.37 |
85.52 |
50 °L
|
7.7K |
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: |
|
Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.055 |
1.013 |
5.48 |
29.73 |
4.73 °L
|
7.7K |
3 |
|
|
Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 11/6/2015 7:54 PM |
Notes: |
|
NE IPA: Citra/Mosaic/Galaxy
|
American IPA
|
4.25 Gallons |
1.07 |
1.018 |
6.79 |
105.55 |
4.45 °L
|
7.7K |
4 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2016 2:03 AM |
Notes: Water adjustments: 5mL acid, 3.5g gypsum, 5g CaCl2
Total Water Needed 6.98 Gallons
Strike Water Temp 158 Fahrenheit
Total Mash Volume 7.78 Gallons
PreBoil Wort 6.38 Gallons
PostBoil Wort 5.00 Gallons
Into Fermenter 4.25 Gallons
Notes from call with Imperial Yeast:
Invert can on brew day
Crack and off gas
Pour 25% out, and then swirl up the can for ~1min and dump in
Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate
My profile: (aim for 150 chloride, <100 sulfate) |
|
RIS XXX
|
Russian Imperial Stout
|
21 Litres |
1.103 |
1.018 |
11.24 |
77.48 |
42.93 °L
|
7.7K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2015 3:41 PM |
Notes: Important
I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that
Instructions
. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.
. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your berr plus.4l sparge warter
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
Black malts add in the last 40 minutes
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation 15 days at 20 c˚
Cold crash 15 days at 0C˚ |
|
Cubby Claus Spiced Maple Christmas Porter
|
Robust Porter
|
5 Gallons |
1.062 |
1.014 |
6.29 |
37.38 |
23.06 °L
|
7.7K |
5 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Kreamyx |
Priming Amount: 1 package |
Creation
Date: 1/29/2013 1:41 PM |
Notes: As usual, I've got some Cubs themes going on here. Cubby Claus is my invention and he's Santa's buddy, a guy who travels to the homes of kids who are Cubs fans to deliver them presents. Each night on Christmas Eve, the kids leave out milk and cookies for Santa and beer for CC. So I thought he'd need a porter with some spice and body to get him through the night. After beer is added to fermenter, prepare a mix of wood chips and bourbon; rinse lightly to remove any dust or loose debris before boiling to sanitize and also to create an oak tea; place in container and add bourbon (I plan to use Crown Maple), then seal. When primary fermentation is complete, add the bourbon/oak tea and chips to the fermenter (or add to secondary and rack on top) and sample every 24 hours or so to judge the flavor. Might also add the chips to the primary and then reserve the remaining bourbon and add that to the keg and rack on top. And, in case you were wondering, the spices are all "C" words and the hops are "W" as an homage to the flag flown after the Cubs win. 3 packets Nottingham, 33g |
|
Practically Pumpkin Pie Ale
|
Fruit Beer
|
5.5 Gallons |
1.072 |
1.021 |
6.63 |
16.89 |
10.35 °L
|
7.7K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/9/2013 2:37 AM |
Notes: ==Pumpkin:==
Bake pumpkin on a cookie sheet and bake until it browns on top a bit (20-30 minutes). Put in a steeping bag and add it to the boil @40min left.
==All Spices:==
After primary fermentation and a few days before bottling or kegging, make a small tea with the spices and dump them in.
==8/30/2013==
- Subs: WLP005 British Ale. 1 vial, no starter.
- BHE: 72%
- OG: 1.072 (hydro).
- I put the pumpkin in right at 60min. Also drizzled some maple syrup on top of the pumpkin b4 baking.
- 9/15/2013 (16 days) - FG: 1.027. Going to remove from 68º and let it sit at 70-72º to let the yeast clean & finish. Hydro tasting was good, but maybe a little too much hop bitterness? I also feel like it's a little esthery and I get some yeast fruitiness. Not bad, but noticeable. If it doesn't get to 1.024 I guess I learned my lesson about skipping starters. VERY excellent color and clarity! Next time I might dial back the C40 by 1/2 a lb (from 1.5lbs). Tossing extracted vanilla bean in.
- Result: Very very solid. Adjusting the mash temp from 158º to 154º to try and bring the sweetness down a tad and dry it out a bit. Also brought 1.5lbs of C40 down to 1.2lbs. If it's still too sweet next time, consider removing the vanilla bean.
===10/27/2013===
- OG: 1.070 (refracto) hmm. Brewhouse Efficiency calc said like 65% but this recipe at 71% says 1.07 OG which is what I got soooo wtf.
- First time doing batch sparging.
- Used a massive fine mesh bag for both the pumpkin and the hops. Not sure how this will effect the finished product. It was nice to not have to worry about all that pumpkin though!
- FG: 1.2
- Tasting notes: Batch #1 was WAY better than this batch. Notes for next time: WLP005 is the better yeast. Way less estery. As for the spices, 2 tsp is perfect. Just dump that tea straight in there (don't try to filter it.) For the pumpkin, muslin bags WIN. Don't try to do more complex filtering (nylon bag.)
---
===11/2/2014===
- My efficiency has been sucking, so I bumped up the two row 1lb (to 12lbs).
- Put the pumpkin in 2 mouslin bags. Great way to work with it. It decreases in size by about half towards end of the boil.
- Baked the pumpkin as usual and drizzled some maple syrup on the top.
- Pre-ferm yield: 5.5gal OG: 1.076 (hydro)
- Pitched 1 vial of 005 with no starter. :-(
- Tasting notes: ended up pretty thick, sweet, and a muddy orange color. Lowering the specialty grains to from 1.2lb C40, 1.5 Victory, 1.5 Wheat to 1lb each. Lowering the 60oz pumpkin to 30oz. |
|
New Belgium's Citradelic Clone
|
American IPA
|
5 Gallons |
1.058 |
1.017 |
5.42 |
55.24 |
10.13 °L
|
7.7K |
2 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 6:37 PM |
Notes: Use 1 oz of each hop, dry hop with the remainder 1/3 a day over 3 days |
|
Trois Pistoles Clone
|
Belgian Dark Strong Ale
|
5 Gallons |
1.08 |
1.019 |
8.05 |
19.24 |
31.45 °L
|
7.7K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 110 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2016 7:49 PM |
Notes: |
|
90 Shilling Clone
|
American Amber Ale
|
5.5 Gallons |
1.053 |
1.014 |
5.05 |
53.52 |
13.41 °L
|
7.7K |
4 |
|
|
Boil
Size: 6.26 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:02 PM |
Notes: |
|
Mickey's Malt Liquor
|
American Light Lager
|
5 Gallons |
16.605 |
1.773 |
8.02 |
37.37 |
2.48 °L
|
7.7K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 20 |
Boil Gravity: 16.6 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2017 12:24 PM |
Notes: |
|
Dry Pale Ale (Chinook/Cascade)
|
American Pale Ale
|
11 Gallons |
1.054 |
1.011 |
5.57 |
65.2 |
5.39 °L
|
7.7K |
4 |
|
|
Boil
Size: 16 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: 1/23/2012 9:20 PM |
Notes:
Strike with 9 gallons at 160 to hit 145. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170
Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.
Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.
|
|
Mudpuppy Porter
|
Brown Porter
|
5.5 Gallons |
1.064 |
1.018 |
6.08 |
20.59 |
36.13 °L
|
7.7K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
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: 1/4/2012 10:28 AM |
Notes: Brewed: 04JAN2012
Post Boil OG: 1.064
Wow this one is out of the park! Great chocolate flavor with a malty finish. Not too sweet dispite the caramel malts. |
|
G'Knight Clone (Oskar Blues)
|
Double IPA
|
3 Gallons |
1.082 |
1.018 |
8.49 |
68.49 |
13.66 °L
|
7.7K |
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. |
|
Canadian Breakfast Stout
|
Imperial Stout
|
5 Gallons |
1.085 |
1.019 |
8.76 |
55.43 |
39.39 °L
|
7.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2016 8:55 PM |
Notes: |
|
|
|