Bakke Brygg Doppelbock 20 L
|
Doppelbock
|
20 Litres |
1.082 |
1.02 |
8.05 |
20.7 |
21.59 °L
|
7.5K |
10 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2014 3:12 PM |
Notes: |
|
Lagunitas IPA Clone
|
American IPA
|
6 Gallons |
1.061 |
1.021 |
5.36 |
42.08 |
8.48 °L
|
7.5K |
2 |
|
|
Boil
Size: 7.52 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2013 5:38 PM |
Notes: - "Swirly" at 48 hours after dry-hop.
- Ferment at 66 for 3 days, ramp over 3 days
to 70.
- Cold crash to 30 for a week, and keg. |
|
Elder Flower, Rose Hips, Chamomile Mead
|
Metheglin
|
6 Gallons |
1.098 |
1.005 |
12.22 |
0 |
4.29 °L
|
7.5K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 1 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 2/15/2012 3:48 PM |
Notes: Honey is mostly Mesquite topped off with wildflower. Added w/o boiling. Belgian water profile which has enough nutrients for the yeast. All ingredients except fruit/oak added during primary.
Add the oak at the end of primary fermentation.
|
|
Porter
|
Brown Porter
|
21 Litres |
13.187 |
3.611 |
5.15 |
29.06 |
22.65 °L
|
7.5K |
7 |
|
|
Boil
Size: 26 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: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2013 7:45 AM |
Notes: Another rebrew of my award-winning porter recipe, inspired by Fuller's London Porter. Beer brewed to this recipe scored 1st in I MKPD in Krakow in 2011. Competition brew had lower OG (to keep within style guidelines), rebrewed versions have higher OG to match Fuller's. |
|
Claude's House Pale
|
American Pale Ale
|
4 Gallons |
1.053 |
1.012 |
5.41 |
44.58 |
10.47 °L
|
7.5K |
3 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 40 |
Boil Gravity: 1.047 |
Efficiency: 77 |
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: 1/21/2012 8:15 PM |
Notes: 150 for 60 minutes |
|
Gouden Carolus Classic
|
Belgian Dark Strong Ale
|
20 Litres |
1.074 |
1.014 |
8.41 |
19.78 |
22.71 °L
|
7.5K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 11/30/2017 8:10 PM |
Notes: Instead of French Saison Use cultivated Hopsinjoor yeast
Instead of of D-180 Candi Syrup use D-240 |
|
AMERICAN PALE ALE (Inspirada En La Sierra Nevada Pale Ale)
|
American Pale Ale
|
20 Litres |
1.057 |
1.013 |
5.8 |
39.39 |
5.34 °L
|
7.5K |
4 |
|
|
Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/27/2019 2:03 AM |
Notes: Si se dispone de la levadura Liquida descrita en la receta, podemos utilizar una levadura seca como la Saphale S-05 y necesitaremos 2 sobres de 11,5 gramos, un total de 23 gramos aprox.
Si utilizamos la levadura líquida comentada en la receta, deberemos utilizar un vial de 100B de células y hacer un starter o bien utilizar 2 viales.
El agua base utilizada es el agua embotellada Agua de Bronchales, que se puede encontrar en el Mercadona. Las sales se añaden a toda el agua, no se por que en la receta aparece como si solo se añadieran en el Mash (tened en cuenta esto) La adición de ácidos es como indica la receta: en el Mash y en el agua de aspersión.
Aquí os dejamos el link donde podéis consultar los cálculos realizados:
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LNDTWPX
EL dry hopping aconsejamos hacerlo a 14 grados y en 3 adiciones: 15 gramos en el día 1, en el día 3 se retira la primera carga y se adiciona la segunda carga de 15 gramos, en el día 5 se retira la segunda carga y se adiciona la tercera carga de 15 gramos. El séptimo día retiramos la tercera carga. Si hacemos la adición de Dry hopping con solo una carga, recomendamos añadir los 45 gramos en el día 1 y realizar un Dry hopping de 5 días. Al acabar el dry hopping bajamos la temperatura a 0-1 grados para realizar el periodo de frío durante 1 semana.
Pasado el periodo de frío, recomendamos trasvasar la cerveza a un Corni y carbonatar con CO2 para salvaguardar el punch del lúpulo en dry hopping. Tan pronto este la cerveza carbonatada....se debe empezar a disfrutar lo antes posible y conservar siempre en frío de nevera para no perder las cualidades del lúpulo.
Esperamos que os salga bien, si alguno se anima y la hace puede enviarnos fotos a nuestras redes sociales y las compartiremos.
Salud y buena cerveza! |
|
Summer Citrus IPA
|
American IPA
|
5.02 Gallons |
1.064 |
1.016 |
6.32 |
90.82 |
6.84 °L
|
7.5K |
2 |
|
|
Boil
Size: 6.07596 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 64 |
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: 9/24/2011 3:59 PM |
Notes: |
|
Red November
|
Irish Red Ale
|
6 Gallons |
1.054 |
1.015 |
5.22 |
23.35 |
18.3 °L
|
7.5K |
6 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Cane Sugar |
Priming Amount: 102g |
Creation
Date: 10/25/2012 2:33 PM |
Notes: Won "Club only" competition. JRHB in Richmond, VA 38/50. moved onto AHA but did not place. |
|
Chinook/Cascade IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.011 |
7.13 |
66.41 |
6.8 °L
|
7.5K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2016 5:08 PM |
Notes: |
|
Hitachino's Nest
|
Witbier
|
5.5 Gallons |
1.052 |
1.012 |
5.31 |
16.78 |
3.61 °L
|
7.5K |
8 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 25 psi for 25 hours |
Creation
Date: 6/2/2016 10:58 PM |
Notes: This brew has taken me ages to replicate. Tried multiple versions. Don't bother with a partial mash or extract. They discolor the beer and take away from the crispness of the all grain version. Brewed this 3 times now and pretty much always have it on draft. Everyone's favorite, every time.
Belgian Candi sugar should be a late addition (15 min remaining) and OJ should added at flameout.
Best to use fresh nutmeg and coriander if you can find them. I buy them whole and then crush them with a rolling pin just before adding to the boil.
Ferment for 14 days at a constant 70 degrees if possible.
Cold crash for 3 days then rack to keg, and force carb at 2.2 volumes
If you want the traditional cloudiness of a wit to drop out, add gelatin before crashing. |
|
Glacier Sterling Scottish Ale
|
Scottish Export
|
5.5 Gallons |
1.058 |
1.014 |
5.7 |
23.8 |
15.61 °L
|
7.4K |
0 |
|
|
Boil
Size: 7.01 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/9/2019 1:40 AM |
Notes: |
|
'Murican Braggot
|
Braggot
|
5 Gallons |
1.081 |
1.025 |
7.47 |
19.98 |
11.51 °L
|
7.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 73 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2013 8:54 AM |
Notes: USE LIGHT HONEY.
LATE ADD RETAINS SOME LEMONY HONEY FLAVOR. |
|
Peat Smoked Scotch Ale
|
Wee Heavy
|
2.7 Gallons |
1.096 |
1.022 |
9.77 |
27.45 |
17.35 °L
|
7.4K |
0 |
|
|
Boil
Size: 3.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 71 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 5/29/2016 2:35 PM |
Notes: Asked for .6# of TF peat smoked malt instead of .06#... so now it's a smoked peat scotch ale! This is pushing the limit on this smoked malt so hopefully a lot of smoke is all I get. Doesn't smell or taste bad from the boil so hopefully that's the case after it ferments.
Brewed 28FEB2017
Gravity 08APR2017 was 1.022, attenuation adjusted
Update 19AUG2017
This beer actually came out pretty darn good. Sweet, smokey, but I personally don't find it overpowering. I think it will age well. |
|
Ginger Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.43 |
31.05 |
9.11 °L
|
7.4K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: bottle conditioning |
Priming Amount: N/A |
Creation
Date: 6/8/2012 9:18 PM |
Notes: |
|
Lemon Thyme Saison
|
Saison
|
5 Gallons |
1.052 |
1.009 |
5.63 |
25.6 |
6.95 °L
|
7.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/6/2015 5:25 PM |
Notes: Honey is a late addition - 5 min |
|
Hip HOP Monk Belgian IPA
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.083 |
1.014 |
9.1 |
68.36 |
9.61 °L
|
7.4K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: Corn Sugar (Dextrose) |
Priming Amount: 3.3 oz. |
Creation
Date: 11/18/2015 3:26 PM |
Notes: Single Step Infusion Mash.
Mash at 149-150*F for 60 minutes
Sparge slowly with 170-175*F water.
Collect approx. 6.5 Gal of wort runoff
Boil for 90 minutes
Cool Wort to approx. 75*F
5 Gal of wort for fermenter
Aerate the wort heavily
Pitch the yeast
Hold at 75*F until fermentation is complete.
Rack to secondary and dry hop for 7 days.
Bottle and condition for 2 weeks.
Note:If Honey Malt is not available, substitute Munich dark malt.
Can also use Wyeast 3787 (Trappist High Gravity) yeast
Brew Day Notes
OG: 1.077
FG: 1.010
ABV: 8.8%
This brew took 1st place in it's category for the IRON BREWER Competition for the ALEiens Home Brew Club. Category - Belgian IPA
Other Categories - White, Black, and Session IPA. |
|
Australian Summer Ale
|
Blonde Ale
|
6.1 Gallons |
1.042 |
1.007 |
4.6 |
31.05 |
4.03 °L
|
7.4K |
1 |
|
|
Boil
Size: 7.4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2017 1:50 AM |
Notes: |
|
Kolsch
|
Kölsch
|
6 Gallons |
1.048 |
1.012 |
4.72 |
24.61 |
3.02 °L
|
7.4K |
8 |
|
Author:
|
|
Tony Arruda
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 3/4 cup |
Creation
Date: 3/30/2012 7:44 PM |
Notes: Ferment at 61F 4-5 days. Cool to 32 over 5 days. Lager at 32 for 21 days.
Took 3-4 weeks to fully carbonate at room temp.
Edited recipe on 7/19/12 to go to .5 lb Vienna malt from 1.25 lb.
9/11/2013: Last couple of batches came out very slightly high in OG (1.050-1.053). Changing recipe today to show expected efficiency of 80%, and lowered pils malt and wheat malt to 7.5lb and 0.75lb respectively.
Also, consider using different hops - German noble hops as stated in BJCP 6C.
4/30: Used 8# Pils, 1# Wheat Malt, .5# Vienna. Got 5.5g @ 1.052.
7/16/2016: Got very high efficiency, so I scaled the hops up in recipe to get 6.25 gal to fermenter. Note that my earlier IBU target had been 26. This batch will be 29. After brewing, efficiency was not so high, but still 80%. IBU will be 32. Back off on hps next time.
1/21/2017: Modified recipe to target 24.6 IBU.
|
|
Imperial Baltic Porter
|
Baltic Porter
|
22 Litres |
1.112 |
1.031 |
10.6 |
21.32 |
41.39 °L
|
7.4K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 70 |
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: 4/19/2016 8:24 PM |
Notes: |
|
|
|