Cascade SMaSH
|
American IPA
|
5 Gallons |
1.053 |
1.012 |
5.33 |
53.07 |
3.52 °L
|
7.4K |
3 |
|
|
Boil
Size: 6.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.6 |
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: 7/9/2016 12:17 PM |
Notes: |
|
West Coast IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.012 |
6.95 |
79.38 |
6.07 °L
|
7.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2017 5:06 AM |
Notes: |
|
Chinook/Cascade/Centennial/Columbus IIPA
|
American IPA
|
5 Gallons |
1.078 |
1.01 |
8.94 |
121.14 |
8.2 °L
|
7.4K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 71 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 6:47 PM |
Notes:
Total Water Volume Needed = 10.5 gal
Mash Water = 5.25 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes
Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 5 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil
Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast
Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible. |
|
Abbay Tripel Syndicate
|
Belgian Tripel
|
1050 Litres |
20.538 |
3.919 |
9.19 |
20.13 |
4.82 °L
|
7.3K |
1 |
|
|
Boil
Size: 1150 Litres |
Boil Time: 90 |
Boil Gravity: 18.9 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2016 9:49 AM |
Notes: |
|
Pomegranate IPA
|
American IPA
|
5 Gallons |
1.065 |
1.017 |
6.3 |
77.32 |
14.63 °L
|
7.3K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2015 4:46 PM |
Notes: |
|
Orange Honey Wheat Ale
|
American Wheat Beer
|
5.5 Gallons |
1.058 |
1.015 |
5.65 |
35.35 |
6.71 °L
|
7.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 0.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 9:08 AM |
Notes: |
|
Cascade Single Hop IPA
|
American IPA
|
15 Litres |
1.066 |
1.011 |
7.15 |
70.36 |
10.75 °L
|
7.3K |
3 |
|
|
Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 52 |
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: 3/13/2016 7:19 PM |
Notes: |
|
Zombie Dust Clone
|
American IPA
|
40 Litres |
1.055 |
1.011 |
5.84 |
67.22 |
6.06 °L
|
7.3K |
3 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 4/28/2015 10:44 AM |
Notes:
OG:
FG: |
|
Dirty Blonde Ale
|
Blonde Ale
|
5 Gallons |
1.063 |
1.016 |
6.16 |
26.79 |
6.99 °L
|
7.3K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
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: 1/27/2012 9:27 PM |
Notes: Mash with 4.25 gal, 1/2 tsp Chalk, 1/2 tsp Calcium Chloride, 1/2 tsp Epsom Salt
bottled on 2/26, FG: 1.009 |
|
Sour Cherry Saison
|
Saison
|
5.5 Gallons |
1.065 |
1.013 |
6.82 |
34.61 |
12.19 °L
|
7.3K |
4 |
|
Author:
|
|
kahunna
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6 oz |
Creation
Date: 6/17/2012 6:40 PM |
Notes: |
|
Peach Saison
|
Saison
|
5.5 Gallons |
1.061 |
1.017 |
5.76 |
27.73 |
3.98 °L
|
7.3K |
0 |
|
|
Boil
Size: 7.85 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/8/2017 9:27 PM |
Notes: |
|
Treehouse Julius Clone
|
Specialty IPA: New England IPA
|
5 Gallons |
1.065 |
1.008 |
7.49 |
89.57 |
6.83 °L
|
7.3K |
0 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/24/2021 8:10 PM |
Notes: The following beer recipe is featured in the July/August 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
AHA member Marshall Bishop loves Tree House Julius so much that he has devoted untold hours to developing a faithful homebrew clone, the recipe for which he has kindly shared with us. Marshall offers helpful advice for brewing this recipe.
Water chemistry, a specific combination of yeasts, plus acids and essential oils from the hops combine to give this beer its hazy appearance. Tree House doesn’t use flaked grains.
Minimizing calcium in the brewing water contributes a soft mouthfeel. Hard water ions such as magnesium and calcium can contribute chalky, thick sensations – if you want softness in a beer, start with soft water. Using canning salt (sodium chloride) provides chloride without adding calcium.
The long whirlpool at 108°F (42°C) extracts and retains volatile hop flavor and aroma compounds that would otherwise evaporate at higher temperatures. You can replace the whirlpool with a hop stand to maximize contact between hops and wort, but you will get the best utilization from constantly stirring during whirlpool.
Dried yeast has sufficient sterols for healthy fermentation, so there’s no need to aerate or oxygenate. You want to stress the yeast enough to encourage ester production. Esters and other complex fruity, yeast-derived flavors match perfectly with the hop-derived fruity flavors and aromas. Resist the temptation to round up the specified quantities of WB-06 and T-58 if you can’t measure less than one gram, as these will dominate the clean strain and add too much farmhouse character.
Pitching warm and then cooling the fermentation encourages ester production while retaining volatile aromatic compounds. You still want some yeast activity when adding the dry hops, more to prevent oxidation than for any biotransformation mumbo jumbo.
Dry hopping in a mesh bag is not recommended. You’ll get better wort contact by letting the pellet hops dissolve and float free in the primary. Cold crashing won’t clear the beer of hop/polyphenol haze, but it will settle yeast.
Learn more about Marshall’s process at trinitybrewers.com.
Directions:
Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.
|
|
Verdant Pulp Clone
|
American IPA
|
21 Litres |
1.066 |
1.011 |
7.17 |
181.16 |
6.68 °L
|
7.3K |
3 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2018 9:54 AM |
Notes: OG on the day 1066 |
|
003
|
American Pale Ale
|
24 Litres |
1.048 |
1.012 |
4.82 |
49.63 |
5.74 °L
|
7.3K |
0 |
|
Author:
|
|
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 3/23/2015 10:34 AM |
Notes: og 12 |
|
American Light Lager
|
Light American Lager
|
5 Gallons |
1.035 |
1.006 |
3.78 |
17.77 |
2.28 °L
|
7.3K |
2 |
|
Author:
|
|
dalex299
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2016 4:44 PM |
Notes: Liquid Yeast Options:
White Labs- American Pilsner Lager 840
OR
Wyeast- American Lager 2035
Bring Water to Boil (according to your kettle volume) If you are able to boil the entire batch you will get better hop utilization.
Turn off burner , add extracts stir until dissolved.
Return to heat bring to boil.
Once boil is controlled, start 60 minute timer and add .75 oz of Mount Hood Hops.
Last 10 minute to Submerge wort chiller to sanitize.
Last 5 minutes add .25 Mount Hood Pellet Hops
Cool below 80 deg aerate well and pitch yeast.
Maintain Fermentation Temp of 68 degrees.
Follow you normal practice of racking to secondary, some people do, some people do not. This recipe would be safe to leave in primary until ready for packaging.
OG: 1.034
FG: 1.005
|
|
07: German Hefeweizen
|
Weizen/Weissbier
|
5.5 Gallons |
1.05 |
1.012 |
4.96 |
15.23 |
3.39 °L
|
7.3K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2015 4:16 AM |
Notes: Mash rest at 122F, 1qt/lb at 132F
Next rest at 150F with 6qt boiling water
Mash out with 6qt boiling
Batch sparge with 6qt 175F
Lauter very slowly, took 1.5 hours start to finish
First runnings exactly 12 Brix
First runnings all in kettle 12.8 Brix (1.052)
Second runnings 7.5 Brix (1.030)
Third runnings 5.9 Brix (1.030)
Preboil OG was 11 Brix (1.044) out of kettle valve
90 min boil
Maybe 1 gal water left behind with grains
Lots of boil off. Added 2qts hot water at 18 minutes. Bad idea, diluted everything
Original gravity 12 Brix (1.048)
Pitching temp was 68-70F
Fermented in boil kettle with cold water at 60-62F for 9 days then added to temp fridge at 68F. SG when added to fridge was 1.010.
Beer is darker than expected. Will let sit at 68F for 2 days then crash cool in boil kettle with ice before bottling. |
|
Kevin (Jamil's) Vienna Lager
|
Märzen
|
12 Gallons |
1.049 |
1.011 |
4.93 |
25.59 |
10.75 °L
|
7.3K |
1 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2015 3:11 PM |
Notes: Won 1st :) and 2nd
http://www.stlbrews.org/competition/2016MicrofestWinners.html
|
|
Juicy Fruit IPA
|
Double IPA
|
3 Gallons |
1.085 |
1.028 |
7.52 |
0 |
7.07 °L
|
7.3K |
0 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 1.15 |
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: 4/13/2017 3:30 PM |
Notes: |
|
West Coast IPA Clone
|
American IPA
|
5.5 Gallons |
1.071 |
1.017 |
7.07 |
109.92 |
8.38 °L
|
7.3K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 5/20/2016 7:51 PM |
Notes: |
|
Ægir IPA Clone
|
American IPA
|
21 Litres |
1.071 |
1.02 |
6.78 |
55.04 |
11.75 °L
|
7.3K |
3 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/7/2013 7:22 PM |
Notes: Sitat Evan Lewis:
Når det gjelder malt, så er det berre Pale Ale Malt og litt Karamell malt. Hugs ikkje prosentene på ståande fot. Mesking på 66-67C. White Labs 051 gjær.
Vi bruker Galena og Centennial humle, med tilsetning fleire gonger under kokninga. Totalt er det ca. 55 IBU. Vi tørrhumle med rikeleg mengder Centennial. Har du ikkje desse humlesorter, så kan Columbus, Cascade, m.f. gjere susen.
Lykke til og happy brewing! |
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