KBS Extract Clone
|
Imperial Stout
|
5 Gallons |
1.091 |
1.025 |
8.61 |
49.85 |
50 °L
|
2.1K |
2 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 50 |
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: 4/27/2016 6:10 PM |
Notes: http://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/ |
|
Winters Bourbon Cask Ale Clone
|
Experimental Beer
|
5.5 Gallons |
1.073 |
1.02 |
6.85 |
16.3 |
22.43 °L
|
2.1K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2016 4:33 AM |
Notes: Dumped Onto yeast cake from former IPA/IPL batch. |
|
Mexican Lime Lager
|
American Lager
|
5.5 Gallons |
1.044 |
1.008 |
4.62 |
13.81 |
3.32 °L
|
2.1K |
0 |
|
|
Boil
Size: 6.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.45 |
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: 4/13/2023 7:40 PM |
Notes: |
|
Mugwort Gruit
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.061 |
1.015 |
6.03 |
0 |
21.11 °L
|
2.1K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/12/2020 8:40 PM |
Notes: This beer has no hops in it, It is based off of medieval time ingredients with the modern way of brewing. I discovered this a couple years ago and was very interested. I like to sample all along the process and was very worried till it was carbonated. The Mugwort kept giving off a tree bark taste to the unfinished beer. Once it was done and ready to drink, it kinda has a tart Root Beer taste to it. And very enjoyable!! |
|
Marshmallow Cream Ale
|
Cream Ale
|
3 Gallons |
1.058 |
1.014 |
5.75 |
33.62 |
7.07 °L
|
2.1K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 2/20/2019 3:05 AM |
Notes: |
|
Krampus
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.072 |
1.017 |
7.27 |
28.03 |
17.39 °L
|
2.1K |
1 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 64.5 |
Mash Thickness: 1.25 |
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: 12/1/2018 3:48 AM |
Notes: Wort SG 1.0655 = 73% efficiency (adjusted efficiency to 65% to match OG.
Added brown sugar in at 10min with 2nd hop addition.
Will chop up 1/2c each of raisins/prunes, simmer in reserved wort, cool, and add reduction/fruit in hop bag to primary. Sugar from fruit will raise final ABV
- - -
0 Days - OG 1.072
3 Days - SG 1.038 (added raisins/prunes)
7 Days - SG 1.037 Not tasting special. Hoping flavors develop soon.
11 Days - SG 1.036 Tasting better but meh. Soaking 4 cinnamon sticks in vodka for a day to add to fermenter tomorrow. Hoping for cinnamon raisin bread.
12 Days - moved downstairs to cold crash for a couple days at 55°.
14 Days - SG 1.037 Tastes decent. Very little cinnamon. Excited to see how it develops with time. Moved upstairs and added gelatin. Will keg tomorrow. |
|
Scratch #2 - Belgian Tripel
|
Belgian Tripel
|
5.25 Gallons |
1.084 |
1.021 |
8.31 |
13.32 |
7.02 °L
|
2.1K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2012 10:58 PM |
Notes: 3# LME @ 60min
3# LME @ 30min
3# LME @ 15min
4/22 - Primary 66f
4/23 - 68f
4/30 - G 1.014
5/06 - Secondary
5/06 - SG 1.012 |
|
AG #13 Lambic #2
|
Lambic
|
23 Litres |
1.053 |
1.003 |
6.59 |
8.39 |
3.31 °L
|
2.1K |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2015 9:50 AM |
Notes: |
|
AIPA
|
American IPA
|
18 Litres |
1.06 |
1.011 |
6.36 |
53.09 |
6.92 °L
|
2.1K |
2 |
|
|
Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 6:45 PM |
Notes: |
|
Pliny The Younger Clone
|
California Common Beer
|
20 Litres |
1.087 |
1.022 |
8.61 |
253.42 |
5.89 °L
|
2.1K |
0 |
|
|
Boil
Size: 25.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2014 4:49 AM |
Notes: http://www.reddit.com/r/Homebrewing/comments/1x0q2h/pliney_the_younger_clone/
http://www.bertusbrewery.com/2013/03/pliny-younger-clone-20.html
Scaled |
|
Imperial Rye IPA Chinook Mosaic Galaxy Simcoe
|
Imperial IPA
|
25 Litres |
1.079 |
1.013 |
8.6 |
80.48 |
11.94 °L
|
2.1K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 9/24/2015 8:06 PM |
Notes: |
|
God Dampfbier
|
Weissbier
|
5.5 Gallons |
1.048 |
1.012 |
4.72 |
14.81 |
6.16 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2015 11:56 AM |
Notes: |
|
Apple Pie Cyser
|
Other Specialty Cider or Perry
|
1 Gallons |
1.1 |
1.022 |
10.22 |
0 |
8.38 °L
|
2.1K |
2 |
|
|
Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2015 1:00 AM |
Notes: Rehydrate EC-1118 in 1/2 cup 105F water
Heat 35oz. water with 35oz. honey to 110F dissolve honey.
Add honey water, 64oz. apple juice, and 1/4tsp Pumpkin Pie Spice to primary.
Check temp. and pitch yeast.
Shake like hell to aerate.
Fill gallon jug with water and leave head space.
OG 1.106
|
|
Gone To Cologne
|
Kölsch
|
21 Litres |
1.05 |
1.012 |
5.02 |
29.86 |
3.71 °L
|
2.1K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2017 8:15 AM |
Notes: NOTE: Whirlpool addition is IBU from co2 extract added at 60 minutes before flame out. It is only added as a whirlpool addition as that allows the calculation of IBU contribution. All other hops used as the standard convention.
Picked up 1st in category and 3rd at Best of Show in theLondon And South East Craft Brewing Competition 2017 |
|
Backyard Pilsner
|
Classic American Pilsner
|
10 Gallons |
1.063 |
1.014 |
6.35 |
20.85 |
4.38 °L
|
2.1K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 76 |
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: 5/28/2017 5:19 PM |
Notes: 2016 Homebrewers Jamboree Light beer category Gold Medal Winner |
|
Stout BakkerBrouw
|
Dry Stout
|
20 Litres |
1.074 |
1.018 |
7.38 |
18.96 |
36.69 °L
|
2.1K |
0 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 3.75 |
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: 1/23/2019 7:45 AM |
Notes: Put 25,5Liters of water in the kettle,
Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.
Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.
Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).
After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.
Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.
Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.
Now siphon your wort to the second keg/bucket. Let it rest for another week.
Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.
Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.
Cheers!
|
|
Twisted Citra Kiwi Ipa
|
American IPA
|
11 Gallons |
1.059 |
1.016 |
5.72 |
58.85 |
10.48 °L
|
2.1K |
3 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 68 |
Mash Thickness: 1.35 |
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: 7/7/2013 2:34 PM |
Notes: |
|
Dreaded Bass Ale
|
Special/Best/Premium Bitter
|
12 Gallons |
1.052 |
1.013 |
5.03 |
29.23 |
8.91 °L
|
2.1K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/23/2013 6:50 PM |
Notes: |
|
Session IPA
|
American IPA
|
7 Litres |
1.041 |
1.009 |
4.22 |
18.83 |
4.13 °L
|
2.1K |
0 |
|
|
Boil
Size: 10.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: 9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Bottle condition |
Priming Amount: 26g table sugar |
Creation
Date: 9/11/2017 4:55 PM |
Notes: |
|
Bakke Brygg ESB M/steeping Grains
|
Extra Special/Strong Bitter (ESB)
|
40 Litres |
1.055 |
1.013 |
5.51 |
30.78 |
13.72 °L
|
2.1K |
0 |
|
|
Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2014 10:23 AM |
Notes: |
|
|
|