|
Szakksör
|
American IPA
|
18 Litres |
1.058 |
1.012 |
6.13 |
49.52 |
16.14 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2013 9:21 PM |
| Notes: |
|
|
Rauch Rumble
|
Classic Rauchbier
|
23 Litres |
1.054 |
1.013 |
5.5 |
20.22 |
14.45 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
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: 6/27/2015 1:31 PM |
| Notes: |
|
|
Hop Test Beer
|
American Pale Ale
|
21 Litres |
1.046 |
1.008 |
4.96 |
28.29 |
8.42 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 26.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2017 1:52 AM |
| Notes: |
|
|
Hefeweizen
|
Weizen/Weissbier
|
12 Gallons |
1.05 |
1.013 |
4.86 |
12.44 |
3.17 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 14.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2014 4:16 AM |
Notes: Boil for 90 mins
Ferment at 62.
Mash: 8.75g
Sparge: 6.15g
|
|
|
#16 Vienna Lager
|
Vienna Lager
|
19.5 Litres |
1.048 |
1.012 |
4.72 |
24.19 |
8.89 °L
|
2.1K |
3 |
|
|
Author:
|
|
Kjetil
|
|
| Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2014 12:42 PM |
Notes: Kokt 28. januar 2015
Mesket litt over en time på 66 grader, deretter resirkulering. Til slutt skylling med 7 liter vann på 78 grader.
OG ble 1048
SG dag 11: 1017 tanken sier 10-11 grader, men med kvikksølvtermometer målte jeg den til 8 grader.
SG dag 16: 1015. Tanken sier 13 grader, kvikksølvet sier 10.
SG dag 21: 1015. Temp 13/10,5. Satte tanken varmere over natta.
FG 4. Mars: 1015 |
|
|
Penumbra - Imperial Oatmeal Coffee Stout
|
Russian Imperial Stout
|
5 Gallons |
1.088 |
1.017 |
9.4 |
62.9 |
42.6 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 6.52004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 12/2/2011 11:39 PM |
| Notes: I brewed this batch with Kopi Luwak (civet) coffee, but any robust coffee will work. Cold brew it to reduce acidity and add it late in the secondary to retain aroma and avoid any astringency. |
|
|
Belgian Tripel
|
Belgian Tripel
|
5 Gallons |
1.08 |
1.02 |
8.39 |
11.75 |
6.93 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.159 |
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: 3/26/2015 6:19 PM |
| Notes: |
|
|
California Common Anchor Steam
|
Dark American Lager
|
2.5 Gallons |
1.069 |
1.022 |
6.18 |
39.19 |
14.07 °L
|
2.1K |
5 |
|
|
Author:
|
|
Tbrewer444
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 27.18 psi |
Creation
Date: 5/27/2019 7:41 PM |
| Notes: |
|
|
Stone Ruination Clone - Extract
|
California Common Beer
|
5 Gallons |
1.078 |
1.015 |
8.3 |
118.39 |
6.48 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 4:05 PM |
Notes: Recipe Type: All Grain
Yeast: Pacman
Yeast Starter: Absolutely
Batch Size (Gallons): 5.00
Original Gravity: 1.077
Final Gravity: 1.013
IBU: 103+
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 14 days at 62
Additional Fermentation: Time in the keg
Secondary Fermentation (# of Days & Temp): 1 week at 65 (dryhopping)
Tasting Notes: Very much like Stone Ruination, and it turned out really good!
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 93.33 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.67 %
1.75 oz Magnum [14.00 %] (60 min) Hops 73.2 IBU
1.00 oz Centennial [9.60 %] (30 min) Hops 22.1 IBU
1.00 oz Centennial [9.60 %] (10 min) Hops 10.4 IBU
1.00 oz Centennial [9.60 %] (1 min) Hops 1.2 IBU
2.00 oz Centennial [9.60 %] (Dry Hop 7 days) Hops -
1 Pkgs Pacman Yeast (Wyeast) [Starter 50 ml] [Cultured] Yeast-Ale
You could use any well-attenuating clean ale yeast. WLP001, or Wyeast 1056 come to mind, or S05 for dry.
Mash at 152.
My beers seem to attenuate really well- so use a lower mash temp if you've have attenuation problems in the past. I got about 82% attenuation with the pacman yeast.
For extract, a full boil would be the same but use 8 pounds light or extra light DME.
For an extract batch with a 2.5 gallon boil, do this:
4 pounds DME
1 pound crystal 20
4 pounds DME (added at flame out)
Hopping the same. |
|
|
At My Wits End
|
Witbier
|
5.5 Gallons |
1.056 |
1.014 |
5.57 |
16.84 |
5.75 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 8/12/2015 3:58 PM |
| Notes: |
|
|
Prickly Pear IPA Experiment
|
American IPA
|
5.25 Gallons |
1.064 |
1.011 |
6.9 |
61.25 |
8.23 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2019 7:13 PM |
Notes: Adding Prickly Pear puree direct to Primary. Add fruit just as Fermentation is slowing down, usually 3-5 days after pitching yeast.
I peel the Prickly Pear and puree in a blender sanitized with StarSan. Picked between Oct to Jan, using the bright maroon to purple Prickly Pear that grows all over central Texas. After pureeing, I store the puree in ziplock bags in the freezer.
Love the Blood Orange IPA clone recipe from Ray M with hints from Flying Dog. It has become a go-to for me. Tried to make Prickly Pear recipes before; but, they ended up tasting like Bud with Prickly Pear added. Wanted to start with a known good base. Total experiment. |
|
|
Cyser (1) 28-09-15
|
English Cider
|
66.5 Litres |
1.061 |
1.006 |
7.2 |
0 |
1.28 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 66.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 11:15 AM |
Notes: Apple Juice - 52L (+4.5 topping up)
Pear Juice - 10L
Gooseberries - 3kg
Honey - 3.178kg(tesco's clear)454g x7
Asorbic Acid - 4 teasp
Sulphite - 1/2 teasp
Tannin - 12 teasp
Pectolase - 24 teasp
Glycerol - 12 desertsp
Nutrient - 14 teasp
Yeast - Lalvin EC-1118 (5g)
- Vivace (8g) |
|
|
Orange Chocolate Porter
|
Robust Porter
|
20 Litres |
1.064 |
1.017 |
6.29 |
42.43 |
26.94 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3.2 |
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: 1/8/2016 12:08 PM |
| Notes: |
|
|
(2016-04-21) Czech Lager
|
Czech Premium Pale Lager
|
6 Gallons |
13.42 |
3.566 |
5.3 |
51.39 |
3.67 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 9.6 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2016 2:40 PM |
Notes: 1.5L 3 day decanted starter with 1 can L11 + 1 can L11 pitched on brew day. Total ~500B cells
Double Hochkurz decoction with 5 minute mashout rests and 30 minute boils. Both thick
2nd Place - 2016 Indiana State Fair Brewers Cup (34 entries in Category)
http://cdn.indianastatefair.com/wp-content/uploads/2016/01/Brewers_Cup_Homebrew_Results_2016.pdf
Originally intended as a Czech Premium, but it presented more like a Czech Pale, so it was entered in the above competition as a regular Czech Pils, not Premium. Dyno-mite beer. |
|
|
(2016-04-25) EZ Action Lager
|
American Lager
|
6 Gallons |
11.147 |
2.68 |
4.51 |
16.81 |
3.06 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 8 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 4:25 PM |
Notes: + 2oz Acid Malt
2nd Place - 2016 Indiana Brewers Cup (21 Entries)
Hands down, the best American Lager I've ever made. I don't think anything needs to be tweaked.
9 days @ 50*
4 days @ 60*
6 days @ 35*
Kegged on Day 20 w/ gelatin & stored cold for 7 weeks before force carb |
|
|
Vanilla Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.16 |
19.31 |
4.98 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7.74 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 11.21 psi |
Creation
Date: 4/19/2021 10:34 PM |
Notes: 1600 ml. starter at 1.04
Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05
attenuation better than expected
finished at 1.011 about 5.3 ABV
carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing
tasty summer beer,easy drinking.
A great beer for the female in your life.
I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.
Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).
Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.
I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-
12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.
Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.
batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.
-Cheers-
|
|
|
Jenewein's München Dunkel 6.5 Gal
|
Munich Dunkel
|
6.5 Gallons |
1.052 |
1.01 |
5.52 |
18.25 |
21.35 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2017 4:09 AM |
| Notes: Fairly close match, with variation in malts, to "Old Dark Bear" (Munich Dunkel) from "Brewing Classic Styles" - Jamil Zainasheff & John Palmer, with some changes of malts pg 77. |
|
|
Humle Helvete
|
Imperial IPA
|
23 Litres |
1.07 |
1.018 |
6.9 |
208.68 |
10.93 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 65 |
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: 10/5/2015 8:57 AM |
Notes: 2 pk med tørrgjær.
Mye malt så mesket først 2,2 kg malt og resten etterpå.
OG 1070
FG 1010
8 %
228 cal pr 355 ml.
20 liter på flasker. |
|
|
Divertimento
|
Vienna Lager
|
5.25 Gallons |
1.05 |
1.013 |
4.93 |
27.22 |
11.59 °L
|
2.1K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 1:14 AM |
| Notes: 1st place at 2019 Amador County Fair. |
|
|
Batemans Dark Mild Clone
|
Mild
|
4 Gallons |
1.038 |
1.01 |
3.65 |
23.9 |
20.19 °L
|
2.1K |
0 |
|
|
Author:
|
|
ryeguy88
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 4/1/2015 9:56 PM |
| Notes: |
|
|
|
|