|
Belgian Dubbel
|
Belgian Specialty Ale
|
5.5 Gallons |
1.069 |
1.016 |
7.03 |
21.51 |
17.94 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.127 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2014 9:44 PM |
Notes: *Start Yeast (slap pack)
*Grind steeping grains
*Bring 2 gal water to 155 F,
*Partial mash @ 150 F for 30 min
*Sparge grain bag into fermenter with 1 gal 170 F water
*Bring to boil
*Add extract and sugar, bring to boil
*Add boiling hops, boil 60 minutes
*Add / splash 2 gal cold water into fermenter
*Cool wort to 95 F
*Add wort to fermenter
*Measure OG
*Pitch yeast between 65-80 F
*Ferment in primary for 1 week
*Rack to secondary and ferment for 1 week
*Measure FG
*Bottle with 3/4 cups corn sugar and 2 cups water boiled for 10 minutes, cool and add to wort
*Bottle condition 3 weeks |
|
|
Arcane IPA
|
American IPA
|
25 Litres |
1.06 |
1.014 |
6.05 |
59.57 |
8.41 °L
|
2.2K |
1 |
|
|
Author:
|
|
Asztalsarka
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 12/5/2014 9:24 AM |
| Notes: |
|
|
ROCHEFORT - Rochefort Trappistes 8
|
Belgian Dark Strong Ale
|
45 Litres |
1.079 |
1.009 |
9.2 |
22.82 |
23.8 °L
|
2.2K |
2 |
|
|
Author:
|
|
Mr Norman
|
|
| Boil
Size: 49.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: 4.6 |
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: 8/12/2016 2:27 PM |
Notes: 90 minute boil. Add soft sugar at beginning of boil. Add syrup at flameout. Chill to 65F (18C). Oxygen for 90 seconds. Ramp primary for 7 days up to 72F (22C). At near-terminal gravity (1.010), rack off primary yeast and drop temp to 60F (16C) for the next 5 days then crash at 50F (10C) until bright. Bottle prime with Simplicity at 32g/gallon. Cellar for 6 months.
Rochefort beers spend six to seven days in primary from 68 (20C) to 73 deg F (23C), three days in secondary at 46 deg F (8C), and 10 days bottle conditioning at 73 deg F (23C), according to BLAM.
http://hbd.org/discus/messages/48727/49605.html?1279817823
Braumeister 50L
Finished volume (L) 45
Grain (kg) 12
Mash Water (L) 42
Mash thickness 3.5
Loss to grain (L/kg) 0.69
Loss to boil (L/hr) 2.9
Boil time (h) 1.5
Top-up Water (L) 6.5
Loss to grain total 8.28
Post Mash Volume 33.72
Loss to boil total 4.35
Sparge water (L) 9.13 |
|
|
Arpacık 2
|
International Pale Lager
|
8 Litres |
1.055 |
1.013 |
5.53 |
23.67 |
3.26 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2015 8:21 PM |
| Notes: |
|
|
HEAVY WEE ANGUS
|
Scottish Light
|
500 Litres |
1.084 |
1.024 |
7.84 |
26.05 |
25.72 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 600 Litres |
Boil Time: 75 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 2.5 |
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: 4/27/2016 9:49 AM |
| Notes: |
|
|
Zombie Dust Clone - Super Tasty
|
American IPA
|
6 Gallons |
1.065 |
1.015 |
6.5 |
66.32 |
9.27 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 7.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 9/24/2020 12:41 PM |
Notes: 5.2 gals pittsburgh 4 gals distilled
Mash at 155
Strike 4 gals at 171.1
This is dangerously drinkable. |
|
|
Stout BakkerBrouw
|
Dry Stout
|
20 Litres |
1.074 |
1.018 |
7.38 |
18.96 |
36.69 °L
|
2.2K |
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!
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|
|
ABNORMAL STOUT
|
Wood-Aged Beer
|
5.5 Gallons |
1.107 |
1.029 |
10.18 |
60.38 |
50 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 64 |
Mash Thickness: 1.1 |
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: 3/2/2017 7:03 PM |
Notes: 6 GALLONS STRIKE
3.85 SPARGE
|
|
|
Nut Brown Ale
|
Dark Mild
|
5.5 Gallons |
1.056 |
1.015 |
5.45 |
9.5 |
19.2 °L
|
2.2K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 9:49 PM |
| Notes: |
|
|
8A - Munich Dunkel
|
Munich Dunkel
|
1 Gallons |
1.056 |
1.015 |
5.33 |
28.75 |
20.71 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 10:40 PM |
| Notes: |
|
|
My Pisgah Pale Ale V2
|
American Pale Ale
|
11 Gallons |
1.061 |
1.017 |
5.71 |
33.5 |
8.18 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 15.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 7:31 PM |
| Notes: |
|
|
Saint Nicholas Russian Imperial Stout (Batch #1)
|
Imperial Stout
|
6.5 Gallons |
1.098 |
1.028 |
10.2 |
57.29 |
44.05 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2015 9:02 PM |
Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis
Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15
Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.
Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.
Dec 10, 2015
Split batch into two kegs (2.75 Gal each)
1) Added 1.5 oz Cranberry extract / 1.25 oz Chocolate extract
2) Added 2 oz Cherry extract / 1 oz Vanilla extract
Will add 1 cup of cold brewed coffee to each for bitterness and balance.
Perfect for Christmas!
https://www.facebook.com/groups/OklahomaCraftBeerLovers/permalink/932385630188360/?notif_t=group_post_mention
Fr. Bryan Ketterer review on Facebook: 1/1/2016
Home brew review for Kenneth Henderson's RIS. This is the cherry cafe vanilla version from his split batch. Second part to follow later.
The nose is a delightful cross between a gussied up Starbucks mocha and a chocolate covered cherry in cream candy. Coffee, chocolate, sweetness, cherry.
The taste follows the nose almost exactly. Coffee, chocolate, and caramel right up front and mid palate, transitioning to a light cherry finish. Maraschino cherries I believe?? The vanilla keeps me thinking of the filling in those chocolate covered cherry candies. Mouthfeel is silky smooth with very fine carbonation bubbles. If you told me this were brewed with lactose, I could believe it, though I don't think it was.
Overall, very impressed. Incredibly easy drinking imperial stout with a great balance of coffee, caramel and chocolate sweetness, and cherry. Each sip yields a slightly different flavor experience. I love the label and keep up the great work!
Kenneth Henderson stout part 2: Cranberry Cafe Mocha.
Cranberry dominates the nose along with some chocolate and just a hint of coffee.
On the tongue, cranberry takes the lead role right up front, and lingers to the very end. Some chocolate on the middle as it warms and maybe just a trace of coffee. Very nice mouthfeel once again. Incredibly smooth and soft, pretty light on the tongue for such a big and fairly thick stout.
In short, I think the cranberries take over the flavor profile too much. Chocolate is great and coffee a little weak, though it may just be outshone by the berries. Back off the cranberry by about half and the brew will be excellent. Still a delicious beer, especially if you love cranberries. |
|
|
Pliny The Younger Clone
|
California Common Beer
|
20 Litres |
1.087 |
1.022 |
8.61 |
253.42 |
5.89 °L
|
2.2K |
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 |
|
|
Russian Roulette - Root Beer RIS
|
Russian Imperial Stout
|
2 Gallons |
1.095 |
1.027 |
8.98 |
55.72 |
40 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3.2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Maple Syrup |
Priming Amount: 6 Tbsp |
Creation
Date: 4/29/2013 4:59 PM |
| Notes: Secondary items go in after 14 days. |
|
|
Beeftown Original
|
Standard/Ordinary Bitter
|
20 Litres |
9.503 |
2.528 |
3.69 |
29.36 |
9.23 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2013 8:21 AM |
| Notes: |
|
|
Rhyme & Reason
|
American Pale Ale
|
6 Gallons |
1.054 |
1.01 |
5.81 |
45.24 |
6.96 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2016 2:25 PM |
| Notes: would like to add something to darken the colour |
|
|
D's Winter Ale AKA Jingle Bells Ale
|
Scottish Light
|
5.5 Gallons |
1.058 |
1.015 |
5.72 |
7.56 |
10.09 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2016 10:03 PM |
Notes: Brew day 11/19/16
Added DME 12 minutes into the boil.
Used previously used S-04 in Quart jar. poured straight in.
OG was high, 1.073, FG 1.011 8.14%ABV
adding 1/2oz vanilla extract at 10 days.
Cold Crashed 11/30/16
Gelatin 12/1
keg'd 12/6 |
|
|
AIPA
|
American IPA
|
18 Litres |
1.06 |
1.011 |
6.36 |
53.09 |
6.92 °L
|
2.2K |
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: |
|
|
Session IPA
|
American IPA
|
7 Litres |
1.041 |
1.009 |
4.22 |
18.83 |
4.13 °L
|
2.2K |
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: |
|
|
Lavender Hibiscus Honeyweizen
|
Weissbier
|
5.5 Gallons |
1.054 |
1.014 |
5.21 |
14.83 |
7.06 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2020 4:48 PM |
Notes: Lavender & Hibiscus added last 10min of boil.
Honey added at FlameOut.
|
|
|
|
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