|
Stewart Island Stout
|
American Stout
|
22 Litres |
1.067 |
1.015 |
6.84 |
66.47 |
37.28 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 3.75 |
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: 6/16/2016 8:54 AM |
| Notes: |
|
|
Belgian Golden Strong Ale
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.079 |
1.019 |
7.88 |
22.63 |
4.03 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 10/25/2012 6:19 PM |
| Notes: Pitch at 62. Raise to 72. Ferment until FG reached, transfer to secondary. Secondary ferment for 2 weeks, rack to keg, carbonate, sit at 32 for at least 2 days |
|
|
Imperial Smoke Monster
|
Imperial Stout
|
12 Litres |
1.166 |
1.024 |
18.66 |
90.19 |
50 °L
|
2.1K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2016 10:00 PM |
Notes: Servomyces1 added at pitching.
Servomyces2 added at 24 hours along with 1KG of boiled demerara and aeration.
Another KG of boiled demerara added at 7 days along with aeration.
|
|
|
Glass Of Amber
|
American Amber Ale
|
3.7 Gallons |
1.052 |
1.011 |
5.46 |
31.53 |
13.53 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 4.05 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12.79 psi |
Creation
Date: 12/22/2021 5:07 PM |
Notes: Recipe from The Brew Mentor.
Brewer's Friend Q1 2022 Community Recipe. |
|
|
Northern NH Brown
|
Northern English Brown
|
5 Gallons |
1.053 |
1.012 |
5.41 |
22.51 |
19.72 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 5 oz |
Creation
Date: 11/8/2017 1:09 AM |
Notes:
Brewer's Edge mash/boil
after draining grain bed- collect 1 gallon @170f of wort and pour back over grain bed.
once drained start sparging 170 1 gallon at a time till 5.5 gallons collected
still missed this target about .75gallon short
.75*strike volume is wrong use 1X strike volume for sparge
so efficiency will slip..
measured SG at 1.053 @ 60f despite missing sparge volume
boil 1 hour
follow hops, wifflock, burton salts, and brown sugar schedule
add 6 oz brown sugar last 5 minutes of boil
use EU cooling method
re-hydrate yeast and pitch at 70f or less
|
|
|
Dark Saison
|
Saison
|
5.5 Gallons |
1.052 |
1.005 |
6.19 |
30.12 |
27.8 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2016 5:34 AM |
| Notes: |
|
|
Malt Miller Erdinger Clone
|
Weissbier
|
20 Litres |
1.054 |
1.013 |
5.29 |
10 |
4.89 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3.65 |
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: 4/23/2016 5:14 PM |
Notes: .
Split batch and dry hop 3 x 5 litre demijohns with 14g Centiennial, 14g Simcoe or 14g Mosaic. |
|
|
Southern Style Pilz
|
Festbier
|
25 Litres |
1.054 |
1.008 |
6.02 |
34.48 |
6.15 °L
|
2.1K |
0 |
|
|
Author:
|
|
paul.eriksson@gmail.com
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 3:39 PM |
| Notes: |
|
|
Vienna Cascade SMaSH
|
American IPA
|
5.5 Gallons |
1.057 |
1.01 |
6.14 |
56.95 |
6.97 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 4:08 PM |
| Notes: |
|
|
Chocolate Orange Porter
|
Brown Porter
|
5 Gallons |
1.057 |
1.017 |
5.24 |
62.23 |
25.62 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 6/30/2015 5:29 PM |
Notes: 14 Days Primary
7 Days Secondary
|
|
|
Trappist Single
|
Belgian Specialty Ale
|
5 Gallons |
1.043 |
1.01 |
4.26 |
40.9 |
2.74 °L
|
2.1K |
0 |
|
|
Author:
|
|
ryeguy88
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/20/2015 6:36 PM |
| Notes: |
|
|
Bakke Brygg ESB Ekstrakt 20 L
|
Extra Special/Strong Bitter (ESB)
|
20 Litres |
1.053 |
1.013 |
5.18 |
34.47 |
10.72 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2014 2:22 PM |
| Notes: |
|
|
St Patty's Blarney Beer
|
Irish Red Ale
|
10 Gallons |
1.051 |
1.014 |
4.81 |
21.16 |
14.87 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: kegged |
Priming Amount: 12# |
Creation
Date: 1/30/2014 9:30 PM |
| Notes: |
|
|
Kjeller 5 Tsjekkisk Pilsner Speciál 20 L
|
Bohemian Pilsener
|
20 Litres |
1.06 |
1.016 |
5.8 |
36.83 |
3.57 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: 6 g sukker/l |
Creation
Date: 9/21/2015 10:30 AM |
Notes: Kjøl ned vørter til 10 grader før pitching av gjær.
Gjæring på 10 grader i ca 10 dager, eller til 2/3 av FG er nådd. Øk så temperaturen gradvis opp til 16-18 grader, ca 1 grad pr. dag. La stå på denne temperaturen i to-tre døgn. Dette kalles en diacetylrest, og gjøres for å hjelpe gjæra å felle ut et stoff som heter diacetyl som produseres under gjæringa. Etter to-tre dager, senk temperaturen gradvis ned til 10-12 grader igjen før tapping. |
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|
German Helles
|
German Helles Exportbier
|
20 Litres |
1.053 |
1.013 |
5.21 |
13.44 |
3.48 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2016 6:39 PM |
| Notes: |
|
|
Sierra Nevada Pale Ale
|
American Pale Ale
|
21 Litres |
1.032 |
1.005 |
3.5 |
49.41 |
8.9 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 5/26/2015 3:46 AM |
| Notes: Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear. |
|
|
Vanilla Bourbon Winter Ale
|
American Amber Ale
|
5 Gallons |
1.045 |
1.011 |
4.42 |
17.68 |
18.68 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/18/2015 6:26 PM |
| Notes: |
|
|
Fuggles
|
British Golden Ale
|
33 Litres |
1.038 |
1.005 |
4.33 |
32.25 |
7.04 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 58 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2016 9:47 AM |
Notes: OG 1.038 Efficiency adjusted to 58%
|
|
|
Ozarks Red
|
Doppelbock
|
12 Gallons |
1.05 |
1.01 |
5.26 |
53.33 |
16.44 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2018 4:17 PM |
| Notes: I toasted 2 pounds of Vienna on 2 large sheets on different racks, one medium one low then switched after 15 minutes, the taste of the toasted grain was noticeable in the first 2 weeks then blended in nicely, I left the roasted barley in the entire mash, it was noticeable as well but blended nicely, I recirculated the entire mash, after fermentation I lagered at 34 for 2 weeks while carbing slow. I can't put this beer down, I'm calling this my Ozarks Red |
|
|
Cereale Killer 3.0
|
American Pale Ale
|
6.5 Gallons |
1.051 |
1.013 |
4.9 |
35.44 |
4.94 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Corn sugar |
Priming Amount: 2.75oz, 21 days |
Creation
Date: 3/25/2013 3:17 PM |
Notes: Don't be skeered.
Beta gluc rest at 105F for 20-30 min. Sacch rest at 150F for 60 min. Add the 0 min hops, swirl and cover for 30 minutes. Drop the temp quickly, pitch at 68F, raise to 70F at peak of fermentation, and let sit in primary for a total of 14 days. Cold crash for 2 days to 40F, rack to secondary and then bring back to 70F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 70F. |
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