British Golden Ale
|
British Golden Ale
|
21 Litres |
1.045 |
1.009 |
4.69 |
33.74 |
3.43 °L
|
7.2K |
4 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2016 1:53 AM |
Notes: |
|
Hard Root Beer
|
Specialty Beer
|
5.5 Gallons |
1.076 |
1.022 |
7.04 |
0 |
20.37 °L
|
7.2K |
5 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2015 1:11 PM |
Notes: |
|
BYO Beamish-Style Dry Stout (orig)
|
Irish Stout
|
19 Litres |
1.041 |
1.009 |
4.13 |
40.58 |
40.19 °L
|
7.2K |
0 |
|
|
Boil
Size: 24.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 1:05 PM |
Notes: Beamish-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.2 °P)
FG = 1.009 (2.4 °P)
IBU = 40 SRM = 50 ABV = 4.1%
Ingredients
6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter
1.75 lb. (794 g) Great Western flaked barley
17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed)
7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.)
2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C). |
|
Redneck Rye Wine
|
American Barleywine
|
7 Gallons |
1.117 |
1.024 |
12.2 |
29.46 |
22.47 °L
|
7.2K |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 6/26/2013 7:10 PM |
Notes: |
|
1796 Spruce Beer (Gluten Free)
|
Specialty Beer
|
1 Gallons |
1.04 |
1.009 |
4.08 |
28.94 |
6.21 °L
|
7.2K |
1 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Dextrose |
Priming Amount: 1oz |
Creation
Date: 10/9/2013 6:13 PM |
Notes: From "American Cookery" in 1796, by Amelia Simmons (an American orphan).
Please note: This is an adaptation of the Spruce Beer recipe from American Cookery. This recipe was written mentioning "molasses," however this is what we would call light molasses/golden syrup today...not dark molasses or blackstrap molasses. Dark or blackstrap molasses darkens the color of the brew and changes the flavor characteristics (the 1oz addition of molasses is in fact dark/blackstrap molasses - for color mostly). Ensure that you use golden syrup (like Lyle's) or corn syrup, NOT dark or blackstrap molasses for the 1lb addition.
-------------------------------------------
Directions:
Start with 1.25 gallon of water. When boiling, add molasses (not corn syrup/golden syrup), spruce tips, and hops according to schedule, and boil for 30 minutes total.
Strain hops and spruce tips out of mixture into another pot, remove from heat.
Add 1lb golden syrup or corn syrup. One bottle of Lyle's Golden Syrup is about 1lb. If you don't have fresh spruce tips, you can substitute 1 teaspoon of spruce essence. Stir until dissolved.
Cool to approximately 70-80 degrees, transfer to a 1 gallon jug, and pitch 1/2 packet of Gluten Free yeast like a Danstar variety (Nottingham preferred). Ferment about 2 weeks, then bottle.
Use 1oz of dextrose or 0.9oz table sugar at bottling for carbonation.
-------------------------------------------
"American Cookery" was the first American-written cookbook published in America. Previous efforts were adapted from English cookbooks, written by men. This cookbook focuses on new world ingredients and was written by a woman, Amelia Simmons - who is mentioned to be an American orphan on the original edition of this book. Not much is known about Amelia, but this is her recipe for spruce beer. The cookbook is actually a very interesting read about a multitude of cooking subjects from a colonial American's perspective.
The full, free and free to distribute ebook version of this cookbook can be found here:
http://www.gutenberg.org/etext/12815
This "spruce beer" recipe can be found towards the end of the book.
At around 4.5 - 5% ABV, this is a small beer. These were common in colonial America as the alcohol and boiling helped make the water safer to drink.
Interesting to note that there is no grain in this recipe, so technically it is probably not really a "beer." It only contains hops, molasses, water, and spruce essence. Using Danstar yeast (all Danstar yeasts are gluten free) and thoroughly cleaned/sterilized utensils will make this a gluten free beer.
I add spruce tips when they're in season and fresh. These are the bright green bushy new growth that pop out of spruce trees in the spring.
With a nice balance of hops to spruce (and perhaps fresh spruce tips instead of the essence), one might also consider this to be a "faux pale ale."
The key to this brew is finding the amount of spruce essence that is not overpowering for you, and marries well with the hops. Adjust the spruce essence, spruce tips, and hops variety as you see fit. Go very light until you reach the ratio that you enjoy.
*Original recipe (about 19 gallons) follows:
Take four ounces of hops, let them boil half an hour in one gallon of water, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolved in one quart of water, put it in a clean cask, then shake it well together, add half a pint of emptins (see below), then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle.
"Emptins" are a yeast starter. Here is the recipe for that, which immediately follows the Spruce Beer recipe:
Take a handful of hops and about three quarts of water, let it boil about fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little emptins to work them, they will keep well cork'd in a bottle five or six weeks. |
|
Redd's Apple Ale Clone
|
Clone Beer
|
4.5 Gallons |
1.039 |
1.005 |
4.45 |
0 |
2.4 °L
|
7.2K |
9 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2017 4:54 PM |
Notes: |
|
Moose Drool Clone
|
American Brown Ale
|
5.5 Gallons |
1.046 |
1.011 |
4.54 |
29.8 |
13.64 °L
|
7.2K |
5 |
|
|
Boil
Size: 6.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/13/2015 2:01 PM |
Notes: |
|
Bruhaha - THC (Cannabis) Beer
|
Belgian Tripel
|
4 Gallons |
1.075 |
1.01 |
8.62 |
43.26 |
6.03 °L
|
7.2K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 2.9 oz |
Creation
Date: 12/6/2019 8:07 PM |
Notes: This was originally taken from a Belgian Blonde Strong Ale recipe. As this is a THC infused beer I decided to go with a more estery yeast, a small amount of biscuit malt for body and color, and some coriander and additional IBU to cut the grassy flavor of the tincture, which makes it a bastardized tripel. The small batch and higher alcohol reflects this is a beer intended to be savored and aged.
Also, the starting gravity was 1.049 with a 5.5 gallon start. OG is accurate.
Added 0.5 oz of crushed coriander at 10 min along with the Saaz hops.
The Candi Sugar was added to the wort at 100 degrees.
The honey was added at 75 degrees, just prior to pitching the yeast.
Fermented at 65 degrees 2 days and raised to 68 degrees for 5 days. Transferred to secondary after one week. Gravity was 1.012 at transfer. Secondary for two weeks at 68 degrees. Beer began lightly carbonating which is why the priming sugar is fairly modest.
The THC tincture was made with decarboxylated trim leaves and very small buds soaked in rectified spirits (diluted to 60% abv - 120 proof). Tincture was warmed in a mason jar to 120 degrees for 2 hours, then stored 2 months, shaking once per week.
It was tested for a metered 1.8tsp (0.3oz) per 12 ounces to get a regular user pretty high. The THC tincture was added directly to the bottles with syringe (~8ml) for an additional 1.5% abv (12 oz/0.3oz= 40; 60abv/40=1.5).
One was bottled in a clear glass to observe the setting and final color. All other bottles were brown as we were unsure if the chlorophyll will impact the beer. The first image is the beer two hours after bottling and the remaining tincture, which was roughly 10ml per 12 oz.
We saved a six pack of base beer for aging. In hindsight, it would have been best to add the tincture to a tertiary fermentation for 1-2 weeks to allow for some of the green to settle out. the second picture is 10 days of settling. |
|
Three Floyds Gumball Head Clone
|
American Pale Ale
|
1 Gallons |
1.056 |
1.016 |
5.28 |
34.67 |
5.5 °L
|
7.2K |
2 |
|
|
Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2014 8:09 PM |
Notes: Source: http://goo.gl/526mR
Strike rains at 159 degress.
Turn off kettle and cover.
Monitor so temp is 152-154 degrees for 60 mins.
1 tsp of Irish Moss added at last 15 minutes of boil to enhance clarity. |
|
Zwickel Lager
|
Kellerbier: Pale Kellerbier
|
3 Gallons |
1.047 |
1.008 |
5.23 |
19.61 |
4.24 °L
|
7.2K |
0 |
|
|
Boil
Size: 4.1 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.34 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2016 5:04 AM |
Notes: http://urbanchestnut.com/our-beers/zwickel-2/
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=32557
http://www.stlbrews.org/forum/viewtopic.php?t=4300
http://homebrewingfun.blogspot.com/2014/06/i-hate-this-place-kellerpils-recipe.html
Around 12.2 - 12 Brix OG |
|
Aurum
|
American IPA
|
5 Gallons |
1.074 |
1.014 |
7.93 |
78.8 |
6.06 °L
|
7.2K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2014 1:35 AM |
Notes: |
|
Naboo NEIPA Aka Jedi Juice Clone
|
Specialty IPA: New England IPA
|
21 Litres |
1.07 |
1.017 |
7.01 |
35.89 |
4.75 °L
|
7.2K |
2 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 10/8/2019 11:12 PM |
Notes: Also add campden tablets |
|
Better Watch Out Christmas Stout
|
Winter Seasonal Beer
|
5.25 Gallons |
1.073 |
1.021 |
6.81 |
31.47 |
36.44 °L
|
7.2K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 7/8/2016 7:05 PM |
Notes: |
|
Clone, Goose Island Sophie
|
Saison
|
5.5 Gallons |
1.061 |
1.013 |
6.23 |
26.84 |
3.84 °L
|
7.1K |
2 |
|
Author:
|
|
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 12:26 AM |
Notes: YEAST
*Make a starter: use 2 vials of Wyeast 3724 pitched into 2 L of media (containing 205 g of DME)
*Start 24 hours ahead of pitch into Wort
MASHING
*grain bill is 12 lbs, so estimate 1.5 quarts H20 per pound of grain = 18 quarts (4.5 gallon)
MASHING STEPS
1) Add the 18 quarts of water (164*F) to mash tun
2) Allow to sit 60 minutes (151*F)
3) Drain out 1-2 quarts of the wort
4) Pour back into top of mash tun GENTLY as to not disturb the grain bed - this is part of the "vorlauf" step in which you force the grain to become its own blockage/filter for the sweet wort to go through (stop any large pieces)
5) Drain 1-2 quarts and repeat until there are no large grain pieces coming through (3-4 times)
6) Drain the mash tun completely; note volume for future reference. Set aside this wort (will not re-add)
7) Now add half sparge water (1.5 gallons at 170*F) & stir gently to get the grain bed sugars and enzymes back into solution
8) Allow to sit 10 minutes
9) Repeat Vorlauf until runnings are clear, alternate with the other half of the sparge water
10) Drain all into your kettle, this is your WORT :) |
|
Extract - Coffee Stout
|
American Stout
|
5.5 Gallons |
1.061 |
1.013 |
6.41 |
31.85 |
34.18 °L
|
7.1K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2016 2:52 PM |
Notes: Steep the remaining grains in 160°F (71°C) water for half an hour. Strain, rinse grains, add extract and dissolve thoroughly.
|
|
Red Beard's Delight
|
Irish Red Ale
|
4.75 Gallons |
1.054 |
1.011 |
5.72 |
24.35 |
17.67 °L
|
7.1K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
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: 12/31/2011 8:46 PM |
Notes: |
|
Hofbräu Dunkel
|
Munich Dunkel
|
45 Litres |
1.055 |
1.008 |
6.13 |
5.04 |
15.47 °L
|
7.1K |
7 |
|
|
Boil
Size: 53.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.202 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 12:58 AM |
Notes: |
|
The Eld - Elderberry Wheat Beer
|
American Wheat or Rye Beer
|
5 Gallons |
1.055 |
1.014 |
5.45 |
23.86 |
6.35 °L
|
7.1K |
0 |
|
|
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: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 1:41 AM |
Notes: 1st in my three beer series inspired by Stephen Kings The Dark Tower.
Elderberries should turn this beer purple. I'll let you know. |
|
Strawberry Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.045 |
1.011 |
4.51 |
36.71 |
4.3 °L
|
7.1K |
13 |
|
|
Boil
Size: 6.5 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2015 2:06 PM |
Notes: |
|
Golden Stout
|
Tropical Stout
|
3.25 Gallons |
1.06 |
1.018 |
5.57 |
30.45 |
7.41 °L
|
7.1K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 4/16/2016 8:29 PM |
Notes: |
|
|
|