|
Citra Cherry Wheat
|
American Wheat or Rye Beer
|
6 Gallons |
1.047 |
1.009 |
4.91 |
19.04 |
5.12 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2015 5:02 PM |
Notes: This is a slightly modified version of one of my older recipes that I have decided to share. Not a lot of "Really good" Cherry Wheat beers out there but this one is the best one I have found thus far. Citra Hops really makes the difference here especially in the dry hop, for this recipe I went light but for those true hop heads out there you can go more but remember you also have the equivalent of 2 gallons of tart cherry juice in this batch.
Keep in primary for at least 7 (recommend 10 or more) days, then add you cherry juice concentrate and dry hops to the bottom of your secondary before transferring. Remember that dry hopping plus the added cherry concentrate may slow the fermentation process down so be ready for that and don't rush it. It should take about 3 weeks to complete but any time your working with fruit juice in beer it is a good idea to check it with a refractometer or hydrometer to make sure fermentation is complete.
Bottle/keg and carbonate to your liking and enjoy... |
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Brewers Gold
|
Special/Best/Premium Bitter
|
60 Litres |
1.041 |
1.009 |
4.11 |
34.37 |
6.8 °L
|
2.2K |
1 |
|
|
Author:
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|
M3
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 9:58 PM |
Notes: SG - 1.043
FG - 1.010
ABV - 4.3% |
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|
Oveja Dorada 250
|
Blonde Ale
|
250 Litres |
1.048 |
1.009 |
5.2 |
15.68 |
5.56 °L
|
2.2K |
7 |
|
|
|
| Boil
Size: 260 Litres |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 76 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2016 10:21 PM |
Notes: 1 gr cervomyces
95 gramos leva rehidratada. Arranco a 18.5 y despues de 48 hs libero a 20.
Se agregan 5 gr caso4 y 6 cacl2
agregar 15 cc de fosforico al agua de mash y 20 al agua de lavado y ver pH
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Sour Cherry Gose
|
Gueuze
|
5.5 Gallons |
1.054 |
1.014 |
5.25 |
19.34 |
5.07 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2017 1:11 PM |
| Notes: |
|
|
Belgian Tripel
|
Belgian Tripel
|
9 Litres |
1.082 |
1.016 |
8.55 |
35.24 |
5.8 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: Table Sugar |
Priming Amount: 6 |
Creation
Date: 4/27/2015 2:15 PM |
Notes: OG: 1080
FG: 1010
9.2 ABV |
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Belgian Dubbel
|
Belgian Dubbel
|
5.5 Gallons |
1.074 |
1.016 |
7.67 |
20.68 |
26.2 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: None |
Priming Amount: N/A |
Creation
Date: 5/21/2015 10:10 PM |
| Notes: |
|
|
Imperial Brown Ale
|
Northern English Brown
|
27 Litres |
1.077 |
1.019 |
7.59 |
33.31 |
26.33 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
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: 10/30/2015 10:27 AM |
| Notes: |
|
|
Orange Beer 2022
|
Fruit Beer
|
5 Gallons |
1.052 |
1.013 |
5.1 |
13.37 |
3.73 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2015 5:52 PM |
Notes: Add 2 oz of sweet orange peel 10 mins to end of boil
Add 1 oz of sweet orange peel and 18g of crystalized orange ~1 to 2 weeks after. |
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Old School IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.018 |
5.96 |
63.31 |
5.48 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2017 11:05 PM |
| Notes: |
|
|
Zwickel
|
Kellerbier: Pale Kellerbier
|
6 Gallons |
1.045 |
1.007 |
4.94 |
30.76 |
4.48 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2019 6:11 PM |
Notes: For the 3rd batch, don't have the Carahell, but need to use the yeast. Will swap in carapils, cutting it from 1 lb to 0.5 lb and see what we get. Will also make water adjustments to make it drier and up the bitterness another 5 -10 IBUS. Running out of perle so might swap in something there too.
The BBFKL did a really nice job on this beer. I fermented at 60ºF under 15 PSI. I felt it was just a touch on the sweet side so adding 5 IBU to balance that out, but to be. honest this beer disappeared faster than any other beer I've ever made. Upped the bittering slightly and also a little bit more sulphate. Still not 1:1, but closer.
First time I made this I did a triple decoction as the recipe called for. It was a very nice beer, but a ton of effort. Gonna emulate that with some melanoidin and call it a day this time.
Also, using Bootleg Biology's Frakonian Keller Lager Beta culture from August 2022.
https://bootlegbiology.com/product/franconian-keller-lager/
Previously used a double pitch of WLP920 https://www.whitelabs.com/yeast-single?id=232&type=YEAST&style_type=2
Most of the links that were in the original recipe don't lead to their original pages.
http://homebrewingfun.blogspot.com/2014/06/i-hate-this-place-kellerpils-recipe.html
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Hoe Garden Clone - Wit Beer
|
Fruit Beer
|
5.5 Gallons |
1.049 |
1.012 |
4.88 |
20.48 |
3.45 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2016 1:56 AM |
| Notes: |
|
|
Bewilderbeast Black IPA
|
Specialty IPA: Black IPA
|
5 Gallons |
1.08 |
1.021 |
7.65 |
107.97 |
35.33 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.7 oz. |
Creation
Date: 2/22/2016 7:14 PM |
Notes: Make 1.5L yeast starter at least 48 hrs prior to brew day.
Taste: Not too sweet, light crisp and hoppy flavor
Color: Great dark color
Smell: Very fruity smell
Things to Change: Reduce carbonation slightly (changed in recipe already) |
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Irmunder
|
Dortmunder Export
|
5 Gallons |
1.05 |
1.008 |
5.5 |
23.28 |
5.6 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2017 4:16 PM |
| Notes: |
|
|
Kolsch/Schwarzbier
|
Schwarzbier
|
3 Gallons |
1.047 |
1.011 |
4.74 |
23.81 |
29.3 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2017 5:32 PM |
| Notes: |
|
|
Phat Bottom Honey Porter
|
Robust Porter
|
12 Gallons |
1.062 |
1.02 |
5.56 |
14.27 |
28.98 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2014 10:47 AM |
Notes: Bring 30 qts water to 154 degrees. Add heat to maintain 154. Mash for 60 min. Sparge with 30 qts water at 170 degrees. With loss of water to grains, it should come out to about 14.5 gallons for boil. Boil, adding honey at flameout and add hops accordingly.
Won reserve champion at 2014 Calvert County Fair. |
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Social Kitchen Brut IPA Clone
|
American IPA
|
21 Litres |
1.047 |
1.013 |
4.56 |
30.75 |
3.13 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/27/2019 4:32 AM |
Notes: Social kitchen Brut IPA recipe ( the original Brut IPA) as published by KIM STURDAVANT in Craft Beer and Brewing.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.054
FG: 0
IBUs: 25
ABV: 7% ABV
MALT/GRAIN BILL
8 lb Pilsner malt
1 lb flaked corn
1 lb flaked rice
HOPS AND ADDITIONS SCHEDULE
.17 oz Mosaic [12.25% AA] at 15 minutes
2.5 oz Mosaic [12.25% AA] at Whirlpool
7.5 oz Mosaic [12.25% AA] at Dry Hop
YEAST
Neutral Ale yeast
.65 ml Amyloglucosidase
DIRECTIONS AND BREWER'S NOTES
Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."
"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."
"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want." |
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Banyai Scotch 70 Shilling 2814
|
Scottish Heavy 70/-
|
3 Gallons |
1.038 |
1.011 |
3.56 |
23.53 |
11.52 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 2/6/2014 12:34 PM |
Notes: BIAB 2/8/14
20 min protein rest at 122
BIAB at 60 min at 157 via ANOVA, possible caramization on the element somewhat
60 min boil
og 1038 pitched Scotch yeast as starter
racked secondary 2/15
racked 7 days and bottled 8 days
bottled 2/16/14
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|
Rare Vos Clone
|
Belgian Pale Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.9 |
16.81 |
11.63 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 115 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2018 6:06 AM |
| Notes: |
|
|
Regruit
|
Wood-Aged Beer
|
120 Gallons |
1.052 |
1.009 |
5.61 |
0 |
9.97 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 125 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 3/31/2016 6:36 PM |
| Notes: tea for herbs. throw in the sack at flame out. smolder the woods as a first let. |
|
|
Birch Expbeeriment Rye Saison
|
Belgian Pale Ale
|
5 Gallons |
1.069 |
1.014 |
7.2 |
16.86 |
24.59 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2015 3:22 PM |
| Notes: Heres goes nothin. |
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