' #1 Irish Red Ale (killians Clone)
|
Irish Red Ale
|
5.25 Gallons |
1.049 |
1.009 |
5.2 |
17.78 |
13.91 °L
|
21.8K |
22 |
|
Author:
|
|
|
|
Boil
Size: 3 Gallons |
Boil Time: 50 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 3/11/2015 6:14 PM |
Notes: |
|
Space Dust Clone Extract
|
American IPA
|
5.5 Gallons |
1.076 |
1.013 |
8.17 |
73.12 |
8.67 °L
|
144 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2022 2:35 PM |
Notes: Water Adjusts for Distilled water:
6 grams Gypsum
3 grams Calcium Chloride
1 gram Epsom Salt
Mash Caramunich in muslin bag for 30 mins at 150-152 degrees F.
Bring to boil, turn off burner/element...stir in all LME and Sugar. Bring to boil and add hops as per schedule.
Add Yeast nutrients to help on this. FG comes in normally sweeter and 1.021-1.024 or 8-8.4%. Shooting for 8.2% ABV - 73 IBU |
|
Townsends Ginger Beer
|
Alternative Sugar Beer
|
1 Gallons |
1.031 |
1 |
4.05 |
0 |
13.57 °L
|
5.7K |
1 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2019 5:33 PM |
Notes: Add molasses and turbinado sugar to water.
Add powdered/chopped ginger.
Squeeze juice from one lemon into the mash (remove seeds). Add zest of lemon, if desired.
Heat to boiling, and boil for 10 minutes.
Strain ginger out and let cool until "blood warm" or body temperature (feels not hot or cold when touching).
Pitch the yeast.
Ferment for 12-16 hours, then bottle. Put in fridge and drink while fresh. Alternatively, ferment for a few days then bottle with a raisin or two, or a dash of turbinado or table sugar, for carbonation.
Thank you to Townsends on YouTube for this awesome ginger beer recipe! As he describes, it's based on a 1737 William Alice recipe for "Philadelphia Molasses Beer" as well as an 1811 recipe from the New Family Receipt Book. |
|
Strawberry Vanilla Milkshake IPA
|
American IPA
|
5 Gallons |
1.071 |
1.025 |
6.13 |
99.32 |
7.2 °L
|
15.8K |
8 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2017 1:43 AM |
Notes: I used two different dry malt extracts. One was a 1 lb bag of Breiss Golden Light DME. The other was a 3 lb bag of CBW Golden Light DME. I added all 4 lbs to the beginning of the boil (careful of overboil) but I have also heard of 1/2 in the beginning, 1/2 at the end. I used LME at the end instead.
Important to add LME with about 15 mins left in boil. This will avoid over-scorching which is known to give a metallic taste to the beer.
Add pureed apples (use a muslin bag) with about 10 mins left in the boil. You will not taste the apple in the brew, but the pectin in the apple adds a nice body and haze to the beer.
Add lactose sugar with 10 mins left in boil.
Freeze Strawberries and whole vanilla bean (use however much you want). When it is time to add these at day 7 of the secondary fermentation, they will be easy to crush.
I like the smell of the galaxy, cascade, and simcoe hops the best, which is why I chose to use them for the dry hop. Since most of what we taste comes from what we smell, it is important to use your favorite hops towards the end of your boil and for the dry hop. Dry hopping will increase aroma and get rid of bitterness.
Inspired by my favorite Milkshake IPA's from Tired Hands. |
|
Avg. Perfect Northeast IPA (NEIPA) 1 Gallon Conversion
|
American IPA
|
1 Gallons |
1.068 |
1.018 |
6.54 |
65.34 |
5.2 °L
|
9.6K |
14 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2017 5:46 AM |
Notes: |
|
Bodhizafa Clone
|
Specialty IPA: Belgian IPA
|
6 Gallons |
1.063 |
1.012 |
6.68 |
84.79 |
9.06 °L
|
11.5K |
6 |
|
Author:
|
|
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2017 3:08 AM |
Notes: |
|
Chocolate Peanut Butter Stout
|
Irish Stout
|
5 Gallons |
1.065 |
1.014 |
6.69 |
30.19 |
33.28 °L
|
8.5K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 5/23/2016 10:20 PM |
Notes: First batch fermented in primary almost completely in 4 days. |
|
Triple IPA
|
American IPA
|
5.5 Gallons |
1.104 |
1.02 |
11.03 |
80.96 |
12.84 °L
|
6.7K |
4 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2015 10:48 AM |
Notes: |
|
Chocolate Milk Stout (Patio 1812)
|
Sweet Stout
|
5 Gallons |
1.061 |
1.018 |
5.6 |
24.52 |
28.58 °L
|
8.5K |
15 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 6oz |
Creation
Date: 4/24/2015 8:57 PM |
Notes: Add the Cacoa nibs to the secondary and give it 2 weeks in the secondary
Bottled 1/2 then added Brewers Best Peanut butter flavoring to make a chocolate PB stout.
This is the best milk stout that I have ever tasted. Both the Chocolate and the Chocolate & Peanut Butter versions were loved by all that enjoy a good Porter/Stout. Could have improved the PB version with a little less Peanut Butter flavor (will only add 4 ounces/5 gallons in any future batches)
I had to take this one out of the rotation - only because I am lactose intolerant and even if I take a lactose digestive supplement i can't drink more than one without having issues. |
|
Tangerine Ipa
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.14 |
42.13 |
10.25 °L
|
6.2K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2015 5:44 PM |
Notes: |
|
Sierra Nevada Pale Ale Clone
|
American IPA
|
5 Gallons |
1.056 |
1.013 |
5.57 |
34.21 |
10.33 °L
|
32.3K |
50 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2012 6:21 PM |
Notes: Steep the crystal 60 in 3 gallons of water at 153 degrees for about 30 minutes, remove add DME/LME bring to a boil and brew just as you normally would. Aroma hops added at flameout. Cool and strain to fermenter. Ferment at 68 degrees F. Carbonate to 2.4 volumes of CO2. |
|
Four Pines Pale Ale
|
American Pale Ale
|
21 Litres |
1.053 |
1.015 |
4.97 |
35.03 |
10.29 °L
|
22.3K |
13 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2015 11:18 AM |
Notes: Based on the recipe outline on the Four Pines web site
http://www.4pinesbeer.com.au/beers/pale-ale |
|
La Fin Du Monde Clone
|
Belgian Tripel
|
5.25 Gallons |
1.088 |
1.02 |
8.91 |
13.42 |
5.22 °L
|
11.6K |
10 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 11:21 PM |
Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them. |
|
Bud Light Clone
|
Light American Lager
|
5 Gallons |
1.04 |
1.007 |
4.38 |
10.77 |
2.1 °L
|
41.9K |
53 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 50 |
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: 1/7/2014 9:13 PM |
Notes: |
|
"Beginner's Luck" OneHop Pale Ale
|
American Pale Ale
|
5 Gallons |
1.049 |
1.014 |
4.6 |
49.49 |
10.5 °L
|
8.9K |
10 |
|
Author:
|
|
Krimbos
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/2/2013 10:34 PM |
Notes: This is a "test" beer for beginners to perfect their procedures. |
|
Highlander Chocolate Coffee Porter
|
Robust Porter
|
22 Gallons |
1.057 |
1.016 |
5.41 |
19.33 |
39 °L
|
10.5K |
1 |
|
Author:
|
|
Highlander
|
|
Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: None/Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 4/30/2012 5:27 AM |
Notes: Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out.
Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste.
Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.
|
|
The Great Pumpkin....Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.06 |
1.017 |
5.7 |
22.42 |
13.41 °L
|
10.3K |
22 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/6/2012 12:23 AM |
Notes: Campden Tablet prior to steeping.
Irish Moss, Whirlfloc @ 15 min.
Yeast Nutrient @ 10 min.
Carbonation volume = 2.3 |
|
Amarillo Pale Ale
|
American Pale Ale
|
5 Gallons |
1.055 |
1.014 |
5.42 |
68.05 |
10.41 °L
|
13.2K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2012 12:54 AM |
Notes: Not sure about the Yeast... will need to update later.
This was my first beer for home brew... loved it!! |
|
Caribou Slobber
|
American Brown Ale
|
5 Gallons |
1.051 |
1.014 |
4.8 |
18.1 |
25.1 °L
|
14.5K |
21 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2012 6:17 PM |
Notes: |
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.048 |
1.012 |
4.76 |
11.24 |
3.17 °L
|
11.8K |
12 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2012 6:37 PM |
Notes: |
|
|
|