|
Red Rum Amber
|
American Amber Ale
|
5 Gallons |
1.066 |
1.013 |
7.04 |
39.02 |
13.16 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 5/27/2013 10:57 PM |
| Notes: |
|
|
Bribie Haze (Kviek IPA)
|
Specialty IPA: New England IPA
|
21 Litres |
1.077 |
1.019 |
7.65 |
69.83 |
6.48 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 45 |
Boil Gravity: 1.056 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/18/2018 5:45 AM |
Notes: Batch#3 - Kviek IPA - 19/8/19 - Eff. 63%
- Swapped yeast for wlp518 Opshaug Kveik Ale Yeast (Vault Strain), strike temp 72C up from 69C. (See photo)
- Kept grain & hop bill the same, added extra yeast nutrient (1.5 tsp instead of 1) for Kviek yeast.
- Ferm. Temp set to 32.5C, dry pitched single vial of yeast at 28C and let it warm.
- Bubbling super hard after 12 hours, fruity aroma cleaning up from a little funky.
22/8/19 - SG: 1018 (after 4 days!), Ferm died off a day ago, smells slightly funky with a real juicy hit. Dry hopped with single charge (3x45g). Ferm temp dropped to 22C for dry hop.
28/8/19 - FG: 1017, cold crashed.
30/8/19 - Kegged
22/9/19 - (Photo) Funky stone fruit aroma, hazy bright orange gold colour, creamy white head, bitter orange citrus finish, people liked it. Should make again for summer.
4/10/19 - Finished keg, still quite fruity flavoured with a big lingering orange and lemon, juicy AF, a good summer beer that I'd make again.
Batch #2 - 19/8/18 (Worst brew day ever, so many fuck ups)
- Swapped from S04 to White Labs Hazy Days (Not listed so selected similar yeast {London Fog}) Best before Aug 18 so used a 1.3L starter with 1/8th tsp yeast nutrient and 2/3 cup DME stirred for 24 hrs.
- Changed salts to suits NEIPA (3g Gypsum, 2g Epsom, 10 CaCl)
- Cut mash to 45 min as some grain missed the bag and had to try and filter it from the water (didn't get it all), strike temp dropped by 2C to 69C.
- Boil time cut to 45 minutes
- Fermented out hard and fast, had a slight bubble over but was using a blow off tube (thanks past me).
26/8/18 - Dry hopped with one big charge (3x50g) instead of two seperate ones (because I forgot).
6/10/18 - Kicked the keg, still tasting pretty fruity, not bad.
Batch #1 - 25/3/18
- Salts (5g Gypsum, 3g Calcium chloride)
- (x2) S04 substituted for Wyeast 1318 London Ale lll.
- elaborate 3 step flame out hop addition simplified to 1 late and 1 flame out.
- rehydrated x2 yeasts in 250ml, nutrient and 8g of DME on stir plate for 3hr
- 50% efficiency is low
28/3/18 - dry hopped first addition 60g
2/4/18 - Second dry hop in sock
28/4/18 - Tasted quite fruity with tropical juice hints. Poured only mildly cloudy, very tasty with a pine finish.
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New Wave East Coast Hazy IIPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.02 |
6.08 |
27.88 |
8.98 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2016 8:04 PM |
Notes: next time take the heat to high for the boil and drop it to medium when it hits 190.
The 8 oz whirlpool was done at flame out. The kettle was taken outside on a cool day and the hops were added and left for an hour as the temp dropped to 150.
No hops added during boil. IBU and iso-alpha acids is ?????
Should have cooled quicker after flame out. Some bitter grassiness taste. Wait for secondary fermentation to complete before dry hop. Use mesh bag on dry hop to reduce tannin.
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#25 Imperial Stout With Cacao Nibs
|
Imperial Stout
|
5.5 Gallons |
1.103 |
1.027 |
10.01 |
47.71 |
50 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2016 10:43 AM |
| Notes: |
|
|
Pineapple Coconut Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.049 |
1.012 |
4.83 |
0 |
3.02 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
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: 3/14/2019 4:36 AM |
| Notes: |
|
|
010 - Rhubarbe-Casis Saison Belge. Bière Du 9
|
Fruit Beer
|
27.5 Litres |
1.062 |
1.012 |
6.54 |
49.6 |
4.18 °L
|
2.1K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 7/29/2017 3:26 AM |
| Notes: |
|
|
Saison Dupont (Extract)
|
Saison
|
20 Litres |
1.064 |
1.011 |
6.87 |
24.09 |
9.25 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 22.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2017 7:20 PM |
| Notes: |
|
|
Tom's Imperial Kolsch
|
Kölsch
|
11 Gallons |
1.083 |
1.019 |
8.44 |
12.8 |
4.95 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2017 5:53 PM |
| Notes: 4l starter |
|
|
Mosaic Session IPA No 1
|
American IPA
|
22 Litres |
1.047 |
1.009 |
5.08 |
32.23 |
5.56 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 68 |
Mash Thickness: 3.5 |
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: 11/21/2016 7:36 PM |
| Notes: |
|
|
Tankhouse Ale Clone
|
American Amber Ale
|
5 Gallons |
1.039 |
1.009 |
3.94 |
53.46 |
11.74 °L
|
2.1K |
2 |
|
|
Author:
|
|
klutchell
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2015 6:27 PM |
Notes: -- Sunday, December 6, 2015 --
original gravity 1.040
original temp 75F/24C
original volume 18L/4.8G
-- Friday, December 18, 2015 --
final gravity 1.008
final temp 66F/19C
alcohol by volume 4.1%
primed with 130g dextrose
22x750mL bottles |
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|
Russian Roulette - Root Beer RIS
|
Russian Imperial Stout
|
2 Gallons |
1.095 |
1.027 |
8.98 |
55.72 |
40 °L
|
2.1K |
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. |
|
|
Alaskan Smoked Porter
|
American Porter
|
22 Litres |
1.064 |
1.02 |
5.74 |
42.79 |
42.03 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 9:38 AM |
| Notes: Smoke 450g of the Munich with Alder wood. |
|
|
OVSH Blonde Weyermann Abbey Malt
|
Belgian Specialty Ale
|
5.5 Gallons |
1.051 |
1.013 |
5.01 |
26.08 |
4.77 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 68 |
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: 5/26/2015 7:54 PM |
| Notes: |
|
|
Bakke Brygg El Dorado IPA 20L
|
American IPA
|
20 Litres |
1.064 |
1.013 |
6.76 |
71.1 |
5.63 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 1:32 PM |
Notes: Mesk på 66 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min.
Pitch gjær på 16-17 grader. Gjæring på 17-21 grader i 5 dager i gradvis økning, 21 grader i 9 dager. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet.
PS: Denne oppskriften har vi beregnet til nøyaktig 200 gram humle. Hvis du virkelig vil ha en skikkelig humlebombe, kan du tørrhumle en gang til, med 30-50 gram, 3-5 dager før tapping/coldcrash. |
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|
005. Dad's Nutty Brown [Newcastle Clone]
|
Northern English Brown
|
3.4 Gallons |
1.048 |
1.014 |
4.56 |
26.17 |
21.07 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 4/9/2014 2:33 AM |
Notes: Source: http://www.jaysbrewing.com/2012/11/14/newcastle-brown-ale-clone/
An empty container of LME weighs 1.34 oz.
Started fermenting a few hours after pitching. Rehydration must've been spot on. Glass carboy is in the corner of the living room with two wet t-shirts covering it.
Bottling day: 04/29. 1.5 oz of corn sugar with 1 cup boiling water. Makes 1.7 volumes.
Last bottle: 07/22. Taste test with Newcastle.
Appearance: Commercial is much clearer and much lighter. To be expected. My head is larger at first but dissipates quickly. Looks like similar levels of carbonation based on bubbles. Mine is an opaque brown, almost black. Newcastle is a nice copper red. Newcastle wins out here.
Aroma: Mine is nutty and caramelly, but only slightly so. Probably smelled stronger with fresher bottles. Medium notes of bread. Newcastle aroma is much harder to detect. Slightly nutty not much else.
Taste: Mine is rather carbonated upon entry. Newcastle's is immediately smoother. Not necessarily a better thing. Mine has caramel and roasted attributes. Newcastle's finish is more "boozy", mine is slightly more bitter, less boozy.
Mouthfeel: Mine has a fuller body, Newcastle is thin by comparison. Hard to find any other differences. Both dont leave a terribly strong after taste. Both are pleasant.
Overall: Maybe biased, but I prefer mine. The fuller body lends itself to a fuller, more robust taste. If I made it again, maybe I'll try upping the chocolate and/or black malt in order to bring out more flavours. |
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|
Drop Top - Clone
|
American Amber Ale
|
5 Gallons |
1.054 |
1.014 |
5.3 |
18.53 |
11.25 °L
|
2.1K |
1 |
|
|
Author:
|
|
wolfguy423
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: dextrose |
Priming Amount: 3/4 cup |
Creation
Date: 2/10/2014 1:14 AM |
Notes: my take on the classic drop top amber ale.
I use the BIAB method, you can use the more tradition method for all grain if you want to. It shouldn't impact the end product.
for partial mash recipe use about 6 lbs DME light in place of 2-row
now what i do for my hop schedule is this;
1. you get your Main wort up to 180 Degrees F. for at least 20 minutes to kill any bacteria.
2. While your main wort is coming up to temp,
get those 2 extra gallons of wort from earlier and use that for your hops schedule. (Less Wort Volume = Shorter boil time.)
3. Make sure to cool the 2 gallons and pitch it first into the 6G carboy
4. Pitch yeast Directly into the 2 gallons Wort when its about 90 Degrees F. and aerate well (I use the Shake method).
5. then add the main wort volume to the now aerated 2 gallons of wort. (Make sure its Properly cooled to 90 Degrees F. as well!)
I've been doing it this way since i started brewing and you should come out with an almost perfectly filled 6 gallon carboy.
Also, I had to develop this method because my stove didn't have enough Btu's to heat 5 gallons of liquid to a boil.
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|
Caveman's Chalice
|
American Barleywine
|
5 Gallons |
1.092 |
1.023 |
9.02 |
58.06 |
11.85 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2014 5:32 PM |
Notes: I haven't brewed this recipe yet, but plan to soon. Notes will be updated when completed.
As with all my recipes, I welcome comments, suggestions, and questions. |
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Lucky Bastard Scotch Ale
|
Strong Scotch Ale
|
5 Gallons |
1.08 |
1.023 |
7.49 |
10.54 |
22.17 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.161 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2014 7:47 PM |
| Notes: Full bodied, wee heavy. Rich and complex. Malt forward with caramel/toffee, hints of smoke and roast, with a slight alcohol warmth. |
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|
Sam Adams Dark Depths: Baltic IPA (Clone)
|
Imperial IPA
|
5 Gallons |
1.089 |
1.021 |
8.84 |
42.37 |
29.74 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 32 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2013 2:49 AM |
| Notes: |
|
|
Biere De Brut : The Real Champagne Of Beers
|
Champagne Beer |
5 Gallons |
1.05 |
1.013 |
4.78 |
20.69 |
3.03 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 90 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 25.82 psi |
Creation
Date: 7/10/2020 3:21 PM |
Notes: Biere de Brut is a pleasant, extra-dry, ultra-effervescent, light, delicate beer with gentle honey maltiness. Hops aromas and flavors are diverse with forward notes of passion fruit, grapefruit, pineapple, gooseberry, lemongrass, blackberries, blackcurrant, peach, pear, and white wine.
After the boil whirlpool and stand for 10 minutes.
Final gravity will be lower, and alcohol content will be higher as calculations don't account for Alpha-Amylase additive. |
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