|
Corona Clone
|
American Light Lager
|
5.5 Gallons |
1.053 |
1.014 |
5.12 |
0 |
3.44 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2018 3:31 AM |
| Notes: |
|
|
American Pie
|
Fruit and Spice Beer
|
2 Gallons |
1.034 |
1.008 |
3.32 |
0 |
7.85 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
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: 6/24/2016 6:54 AM |
| Notes: Apple juice and apple juice concentrate will increase ABV, ballpark estimate is 8%. |
|
|
Dopplebock 50L
|
Doppelbock
|
50 Litres |
1.057 |
1.01 |
6.11 |
17.94 |
15.45 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.22 bar |
Creation
Date: 8/30/2020 12:29 AM |
Notes: Based on a dopple bock with modified recipe to target a lower ABV (can drink more) whilst retaining the flavour. The malt profile is supported by the use of German Bock Lager Yeast (WLP833). FG = 1.009, ABV = 6.3%
Won best in class at Gisborne (NZ) 2020 home brew competition - Lager. |
|
|
OATY's YUMMY LAGER
|
International Pale Lager
|
52 Litres |
1.03 |
1.004 |
3.38 |
25.3 |
2.8 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/19/2016 3:30 AM |
Notes: Starting Gravity Actually 1.044
Ten Minute Boil before Hops Addition
PH at Mash 5.7
2 Stage Brew 60 Mins @ 69 Degrees, 10 Minute Mash out @77.
Gypsum added 1 Tsp. |
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|
Nøgne Ø Imperial Brown Ale - 17.5L
|
American Brown Ale
|
17.5 Litres |
1.07 |
1.017 |
7 |
52.12 |
27.25 °L
|
2.3K |
6 |
|
|
|
| Boil
Size: 22.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 71 |
Mash Thickness: 4.16 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19.4 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 11/17/2015 11:05 AM |
| Notes: |
|
|
Monk's Brew(Patersbier)
|
Belgian Specialty Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.15 |
31.07 |
3.16 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 8:04 PM |
| Notes: 1L Starter |
|
|
Um Bongo IPA
|
American IPA
|
25 Litres |
1.054 |
1.013 |
5.41 |
53.53 |
8.75 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2014 2:09 PM |
Notes: This is the best IPA style beer I've brewed. Really delicious hop flavour, thick and citrusy works very well with the high ABV.
NB It's called 'Um Bongo' after the carton fruit juice drink sold in the UK during the 1980s |
|
|
Manneken Pis
|
Witbier
|
5.5 Gallons |
1.053 |
1.013 |
5.27 |
14.07 |
4.86 °L
|
2.3K |
0 |
|
|
Author:
|
|
HelloBubba
|
|
| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2012 7:00 PM |
Notes: Harvested Blanche de Bruxelles from two bottles
OG: 1.049, may be slightly higher as the test was quite warm.
Wort tastes very neutral. No sign of orange or coriander, but it's probably too sweet to notice.
10 days: 1.006(wtf?), Horrific burned rubber flavor/scent. Absolutely undrinkable. Racked to a secondary. |
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|
Simtra Mosalaxy IPA
|
American IPA
|
5 Gallons |
1.073 |
1.014 |
7.75 |
58.47 |
14.65 °L
|
2.3K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.122 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 4/3/2015 5:22 PM |
Notes: Yeast Alternatives: White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
Malt Specifics:
9.5 lbs of Maris Otter Liquid Malt Extract
8 oz Fawcett Dark Crystal Malt (120°L)
8 oz Muntons Crystal Malt (60°L)
8 oz Weyermann Caraamber Malt (28°L)
Place your crushed grains in a bag and soak in one gallon (4L) 160 °F water for 20 minutes. Rinse the grains with 2 qts (2L) hot water.
Add water until there is about 7.5 gallons in the kettle. Bring to a boil, remove the kettle from heat and stir in the malt extract.
Add the first wort hop additions and return the wort to heat. Boil for 90 minutes adding kettle hops at the times indicated.
Chill the wort to 150 °F, then add the hop stands. After 50 minutes chill to 68 °F.
Pitch the yeast, then aerate. Ferment at 68 °F.
Transfer the beer onto the dry hops in the secondary vessel. Dry hop for two weeks.
Prime to 2.5 volumes of CO2.
Recipe by Brad Robbins, Buffalo, NY
Winner 1st Place IPA at 2014 Amber Waves of Grain |
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|
Bakke Brygg Schwarzbier 25 L
|
Schwarzbier
|
25 Litres |
1.05 |
1.012 |
4.93 |
25.06 |
23.56 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 2/27/2015 11:37 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP820, WLP830, WLP833, WLP920 |
|
|
Gose - Kveik
|
Gose
|
60 Litres |
1.04 |
1.006 |
4.43 |
0.61 |
3.35 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 40 ° C |
Priming Method: sugar |
Priming Amount: 8g/l |
Creation
Date: 11/23/2016 4:06 PM |
| Notes: Sigmund's Kveik, 20L soured with sauergut and added one day after pitching. |
|
|
Genus Extract Porter Kit
|
English Porter
|
5.5 Gallons |
1.053 |
1.013 |
5.21 |
19.1 |
28.36 °L
|
2.3K |
5 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2017 12:13 AM |
| Notes: |
|
|
Chaga & Reishi Brew
|
Spice, Herb, or Vegetable Beer
|
23 Litres |
1.049 |
1.009 |
5.33 |
2.43 |
4.14 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2018 8:42 AM |
| Notes: |
|
|
Genus Castor Muncher V3
|
Kölsch
|
30 Gallons |
1.05 |
1.011 |
5.06 |
24.46 |
4.11 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 4/27/2018 10:46 PM |
| Notes: |
|
|
CITRA LAGER
|
International Pale Lager
|
25 Litres |
1.055 |
1.009 |
6 |
36.3 |
4.08 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 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: 8/16/2018 1:11 AM |
| Notes: |
|
|
New Zealand IPA
|
American IPA
|
23 Litres |
1.065 |
1.016 |
6.47 |
37.3 |
4.99 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3.13 |
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: 11/17/2022 12:15 PM |
| Notes: |
|
|
The Cousins Brewdog Punk IPA Clone
|
American IPA
|
130 Litres |
1.051 |
1.009 |
5.6 |
44.42 |
4.84 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 140 Litres |
Boil Time: 65 |
Boil Gravity: 1.048 |
Efficiency: 77 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.76 bar |
Creation
Date: 8/19/2021 11:20 AM |
| Notes: |
|
|
Molasses Raisin Mead
|
Dry Mead
|
1 Gallons |
1.098 |
1.031 |
9.77 |
0 |
13.75 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2020 4:42 PM |
Notes: Sanitize all equipment
Put honey, molasses and brown sugar in sauce pan with an inch of water. Warm slowly until honey and water stir smoothly
Let simmer for 10-15 minutes on low
Rehydrate wine yeast at 98-105 degrees Fahrenheit
Add must and raisins to 1 gallon fermenter
Temp the mixture and add cold water to 1 gallon and ensure under 100 degrees
Agitate mixture to oxygenate and combine cold water with honey juice
Pitch yeast and seal with lid
Add airlock
Check in six weeks or sooner and strain out fruit zest and ginger gratings once flavor profile is reached
Age for two months in bottles |
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|
Stout With Cocoa, Vanilla, And Cinnamon
|
Russian Imperial Stout
|
5.7 Gallons |
1.088 |
1.023 |
8.61 |
23.3 |
39.85 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.168 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2018 5:12 PM |
Notes: Steep specialty grains for 20 minutes at 150°. Normal steps during the boil, but add lactose at last 5 minutes.
I split the vanilla beans and let them soak in a high proof whiskey before for 7 days before adding it all to the beer.
I let everything rest for 3-4 weeks before kegging. |
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|
Super Easy Lemon Wheat
|
Fruit Beer
|
5 Gallons |
1.049 |
1.012 |
4.82 |
21.86 |
3.99 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 3/4 cup |
Creation
Date: 2/12/2013 2:36 AM |
| Notes: Secondary ferment with lemon for 3 to 4 weeks to mellow out the lemon flavor. Otherwise you got pine sol wheat beer. When it's ready it's sooooooooo good. Best flavored beer AFTER it ages |
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