Brandon's Spruce Beer
|
Winter Seasonal Beer
|
11 Gallons |
1.052 |
1.009 |
5.66 |
51.06 |
6.75 °L
|
7K |
2 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 1.5 |
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: 1/7/2017 4:14 PM |
Notes: For preparation of the spruce, I usually cut off a bunch from a tree, place them in a ziplock freezer bag. Place the ziplock freezer bag in the freezer for no less than 2 weeks. This will kill everything and anything on the spruce.
The spruce I try to pick it right off of the tree. This is just cutting small size bits off of the tree itself. When you do this take some in your hands and rub your hands together vigorously. Then smell and if it's super pungent you can adjust the amount that I add at the times I do. I weigh them out, and do an 8 oz. addition @ 15 mins, and then a 2 oz addition at 0 min/flameout. When adding the additions to the boil I just throw the whole branch/sprig in the boil, tree stem and all. People most times ask if I pull the leaves off the tree/stem but I don't. |
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MGD CLONE 3
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American Light Lager
|
5 Gallons |
1.048 |
1.008 |
5.26 |
14.1 |
2.48 °L
|
7K |
8 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2017 5:17 AM |
Notes: |
|
Firestone Walker Double Jack Clone
|
Imperial IPA
|
11 Gallons |
1.088 |
1.015 |
9.55 |
112.58 |
8.81 °L
|
7K |
2 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2014 12:30 AM |
Notes: |
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Hill Farmstead Edward Clone- Partial
|
American Pale Ale
|
2.5 Gallons |
1.068 |
1.019 |
6.46 |
95.21 |
8.25 °L
|
7K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2013 10:59 PM |
Notes: |
|
English Mild Ale
|
Mild
|
5.5 Gallons |
1.032 |
1.008 |
3.06 |
16.27 |
13.08 °L
|
7K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: priming sugar |
Priming Amount: N/A |
Creation
Date: 3/4/2015 8:53 PM |
Notes: Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat.
Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons
Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag.
After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032.
Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation. (0.9 oz of priming sugar per gallon)
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Pale Ale Speidel 50 L
|
American Pale Ale
|
50 Litres |
1.059 |
1.016 |
5.56 |
27.6 |
7.94 °L
|
7K |
2 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
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: 3/11/2014 2:46 PM |
Notes: Vannjustering etter tabell.
Gjærnæring
Protafloc
Oksygen |
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Citral Pale Ale (Midwest Supplies)
|
American Pale Ale
|
5 Gallons |
1.044 |
1.008 |
4.75 |
52.88 |
7.84 °L
|
7K |
7 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
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: 5/8/2017 11:08 PM |
Notes: Directions provided by Midwest Supply. See link.
Heat Strike Water:
Heat at least 4 gallons of water to 160–165º, depending on the temperature of your grain. Mash temperature should be 152º F.
Mash in:
Using a mash paddle, mix the crushed grain with the water. Make sure to mix it up well to avoid any dry pockets, or “dough balls”.
Once the mash is well mixed and sitting at 152º F, cover and let it rest for 60 minutes.
Sparge:
While your mash is resting, heat 5 gallons of water to 168º F. Perform a batch sparge to collect 7 gallons of wort and bring to a boil.
The Boil:
As soon as you see a rolling boil, set your timer for 60 minutes and add 0.5 oz Centennial hops.
Boil for 40 minutes then add 1 oz Cascade hops.
Boil for 10 minutes then add 1 oz Cascade hops.
Boil for 10 minutes then add 2 oz Citra hops and turn off heat. Allow to steep 10 minutes before chilling.
Cool and Aerating the Wort:
Cool the wort to below 80°F using an ice bath, adding ice made from boiled water to top off your full volume, or using a wort chiller (best method). Once your wort is below 80°F, transfer it into your primary fermentor, and take a hydrometer reading. See our FAQs for tips on taking a hydrometer reading.
Use One of These Methods for Aeration:
• Pour the cool wort between two sanitized buckets several times.
• Mix and stir vigorously for several minutes with a sanitized spoon.
• Aerate with the Midwest Supplies Aeration system for up to 10 minutes (7862).
• Add pure oxygen for 2 minutes with the Midwest
Supplies’ Oxygenation Kit 2.0 (40033).
Fermentation:
Pitch (add) your yeast and store your fermentor in a dark area with
a stable temperature of 65–72°F. Leave until primary fermentation is complete, usually between 7–14 days. If you’re unsure, take a hydrometer reading.
Optional, but highly recommended: Rack to a 5 gallon carboy for secondary fermentation and aging. Midwest recommends a 3 week secondary fermentation for this kit.
Dry Hops:
5-10 days before packaging the beer add 1 oz Citra and 1 oz
Cascade to the fermenter.
Bottling:
Remember to clean and sanitize all of your bottling gear. Mix priming
sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling bucket. Rack your beer on top of the priming solution, making sure it gets mixed in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for 1–2 weeks to carbonate.
Enjoy with friends and family! |
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Full Moon (Blue Moon Clone)
|
Witbier
|
5 Gallons |
1.042 |
1.01 |
4.21 |
16.59 |
4.56 °L
|
7K |
3 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 20 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 12/20/2016 7:49 PM |
Notes: |
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Purple Haze Clone
|
Fruit Beer
|
5.5 Gallons |
1.039 |
1.006 |
4.3 |
12.56 |
2.62 °L
|
7K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2017 10:56 PM |
Notes: Frozen Raspberries in Secondary |
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Cascade Pale Ale
|
American Pale Ale
|
21 Litres |
1.055 |
1.01 |
5.86 |
35.56 |
5.22 °L
|
7K |
1 |
|
|
Boil
Size: 19 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 79 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 5:29 PM |
Notes: |
|
Vienna Lager
|
Vienna Lager
|
21 Litres |
1.049 |
1.013 |
4.8 |
24.83 |
16.03 °L
|
6.9K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2017 1:52 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
26l to mash / Ph Mash 5.3
Black malt add in the last 40 minutes
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment 15/20 days at 10˚C /
2 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below.
Forced CO2 to carbonate (2.5 vol.). |
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Drink Near The Sun
|
American Wheat Beer
|
21 Litres |
1.027 |
1.005 |
2.99 |
27.4 |
4.7 °L
|
6.9K |
0 |
|
Author:
|
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droneale@gmail.com
|
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Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2016 7:44 PM |
Notes: |
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Voodoo Ranger Juicy Haze Clone
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.072 |
1.016 |
7.34 |
37.25 |
7.31 °L
|
6.9K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: sucrose |
Priming Amount: 4.4 oz |
Creation
Date: 7/22/2018 12:21 AM |
Notes: |
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Congress Street IPA Clone
|
American IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.82 |
75.04 |
5.75 °L
|
6.9K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2015 4:09 AM |
Notes: |
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Tangelo Lemongrass IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.26 |
73.79 |
6.5 °L
|
6.9K |
1 |
|
|
Boil
Size: 7 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: Keg |
Priming Amount: N/A |
Creation
Date: 3/15/2012 2:20 PM |
Notes: Lemongrass prep- only use the inner white part of the stalks, approx 3 oz
Tasting Notes- Huge Citrus nose, lots of the tangelo comes through. We ended up adding more tangelo zest to the secondary, but I would leave it out in the future (not on the ingredients list currently). Our version gives you an aftertaste that dries out the lips, but it is a great taste overall, will brew again without tangelo in the secondary. |
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Cucumber Gose
|
Gose
|
5.5 Gallons |
1.044 |
1.011 |
4.35 |
28.56 |
3.56 °L
|
6.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 65 |
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: 7/2/2017 9:47 PM |
Notes: |
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Alaskan Amber Clone
|
Düsseldorf Altbier
|
11 Gallons |
1.053 |
1.013 |
5.25 |
21.26 |
14.22 °L
|
6.9K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 2/11/2014 11:29 PM |
Notes: |
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Honey Nut Cheerio Ale
|
Specialty Beer
|
5.5 Gallons |
1.044 |
1.012 |
4.14 |
10.33 |
5.08 °L
|
6.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 77 |
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: 7/9/2012 1:28 AM |
Notes: |
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Lost Coast Tangerine Wheat AG
|
Fruit Beer
|
5.25 Gallons |
1.056 |
1.012 |
5.77 |
30.5 |
4.88 °L
|
6.9K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 9/12/2017 5:23 PM |
Notes: |
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Orange/Cinnamon/Vanilla Metheglin
|
Metheglin
|
5 Gallons |
1.134 |
1.034 |
13.23 |
0 |
5.33 °L
|
6.9K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 10 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 3/13/2012 1:44 PM |
Notes: Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.
Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.
Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling). |
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