|
Rye IPA
|
American IPA
|
5.5 Gallons |
1.071 |
1.02 |
6.72 |
72.15 |
5.45 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 6/23/2012 1:19 PM |
| Notes: |
|
|
Pook's Porter
|
Baltic Porter
|
5.5 Gallons |
1.065 |
1.019 |
6.01 |
46.25 |
40 °L
|
2K |
1 |
|
|
|
| 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: CO2 |
Priming Amount: 5lb |
Creation
Date: 6/23/2012 5:09 PM |
Notes: 1/2 gal starter
Alternate yeast - Safale S-04
Pitch yeast at 65, maintain temp until final gravity is reached. Boil oak cubes in Port Wine and cool. Add to secondary fermenter and rack beer. Secondary fermentation at 65 for 14 days, then bottle condition 2 weeks.
|
|
|
Ron's Imperial IPA
|
Imperial IPA
|
5 Gallons |
1.081 |
1.02 |
8 |
57.13 |
16.61 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: Bottling |
Priming Amount: 3/4 cup sugar |
Creation
Date: 2/22/2013 11:39 PM |
| Notes: You can also use Citra instead of the Hallertau for dry hopping. I prefer the Hallertau because it embodies a rounder citrus flavor. |
|
|
First Grainfather Brew
|
Belgian Blond Ale
|
6.5 Gallons |
1.073 |
1.023 |
6.59 |
25.65 |
4.35 °L
|
2K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 5/9/2016 3:36 AM |
| Notes: Honey added after fermentation |
|
|
The Best Stag
|
Best Bitter
|
5 Gallons |
1.048 |
1.013 |
4.59 |
45.93 |
11.33 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2023 12:03 AM |
| Notes: |
|
|
Simcoe (Cryo), Michigan Copper, Amarillo, Citra (Cryo) IPA
|
Specialty IPA: New England IPA
|
18 Gallons |
1.064 |
1.014 |
6.65 |
39.36 |
3.89 °L
|
2K |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 3/20/2018 12:28 AM |
| Notes: |
|
|
Strawberry Lime Gose
|
Fruit Beer
|
5.5 Gallons |
1.052 |
1.014 |
5.04 |
0 |
3.87 °L
|
2K |
0 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 10 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2017 1:09 PM |
Notes: Brew Date 7/1/17:
Collect 1L of wort for a lacto starter - pitch 5 pills of lacto p into starter and spin on stir plate for 24 hours.
Pitch slurry of 1318 from a previous pale ale to begin fermentation. After 24 hours pitch lacto starter.
After fermentation rack onto strawberry and lime puree. Goal is to make a low abv "strawberry margarita"
The beer didn't get very tart, possibly from residual hops in the 1318. Blended in ~2g of tart berliner weisse on 7/13/17.
Added about 6# of pureed pasteurized strawberry on 7/12/17.
Added the juice of 4 limes plus the skins of 2 of them.
Added a Tbsp or so of Pink Himalayan Sea Salt dissolved in with the strawberry puree as well. |
|
|
Dead Pony (Stronger)
|
American IPA
|
20 Litres |
1.053 |
1.013 |
5.25 |
43.49 |
6.47 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2016 7:37 PM |
| Notes: |
|
|
Winter Wonderland Ale
|
Specialty Beer
|
5.5 Gallons |
1.053 |
1.018 |
4.63 |
28.23 |
24.61 °L
|
2K |
0 |
|
|
Author:
|
|
Twisted Branch Brewing Co.
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 11/2/2015 1:42 PM |
| Notes: |
|
|
They Call Me Red
|
American Amber Ale
|
21 Litres |
1.054 |
1.015 |
5.07 |
38.09 |
12.38 °L
|
2K |
6 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2014 11:36 PM |
| Notes: |
|
|
Flat Tire Clone
|
Belgian Pale Ale
|
5 Gallons |
1.051 |
1.013 |
5.06 |
19.63 |
15.11 °L
|
2K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
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: 8/12/2014 5:35 PM |
Notes: Steep crushed grains for 10-30 minutes at 155 degrees F
Add malt extract while brew pot is off the burner
Bring to a boil and add 1oz Northern Brewer bittering hops. (60 Minutes)
Add 1oz Saaz flavor hops for the last 2-5 minutes (I like 3.5 min)
Cool and add yeast
Primary 1-3 weeks
Secondary 2-3 weeks
OG: 1.046-1.050
FG: 1.011-1.014 |
|
|
Black IPA
|
American IPA
|
4.75 Gallons |
1.087 |
1.027 |
7.88 |
81.99 |
30.82 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 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: 63 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 1/16/2013 5:04 PM |
| Notes: |
|
|
Avery's Out Of Bounds Stout
|
American Stout
|
5 Gallons |
1.068 |
1.016 |
6.85 |
67.58 |
37.79 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 9:10 PM |
Notes: Out of Bounds Stout
OG: 1.065
AE: 1.015
Grist:
Pale 2-Row – 80.0%
Roasted Barley – 7.2%
Black Malt – 3.6%
Cara-Pils – 3.6%
C-120 – 3.6%
Pale Wheat – 2.0%
Hops:
60 min – Bullion (7.6% AA) – 1.66 oz
30 min – Bullion (7.6% AA) – 0.45 oz
0 min – Bullion (7.6% AA) – 0.26 oz
Yeast – California
Ferm Temp – 68F
- See more at: http://averybrewing.com/brewery/recipes-for-homebrewers/#sthash.hTcnI8sT.dpuf |
|
|
Neanderthal
|
North German Altbier
|
16 Gallons |
1.059 |
1.018 |
5.41 |
36.9 |
19.76 °L
|
2K |
0 |
|
|
|
| Boil
Size: 17.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 3/19/2015 10:16 PM |
| Notes: http://byo.com/stories/issue/item/582-dusseldorf-altbier-style-profile |
|
|
Black Coffee Stout
|
Imperial Stout
|
5 Gallons |
1.099 |
1.026 |
9.58 |
60.62 |
50 °L
|
2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
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: 1/17/2016 2:56 PM |
| Notes: |
|
|
BF Cider
|
English Cider
|
5 Gallons |
1.075 |
1.021 |
7.1 |
0 |
7.97 °L
|
2K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Dextrose |
Priming Amount: 3oz |
Creation
Date: 7/7/2013 4:57 PM |
| Notes: |
|
|
Mint Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.061 |
1.016 |
5.8 |
25.27 |
40 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/3/2013 6:18 AM |
Notes: Original creator says mint could be increased to .75 or even 1 oz, it was spearmint
- Use .75 oz, from comments
Hershey's cocoa powder added at 5 min, pre-mixed with hot water
Primary ferment for 4 weeks, then move to secondary for one week, on top of mint soaked in vodka.
combined recipe from
http://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/
and
http://www.homebrewtalk.com/f36/biab-brewing-pics-233289/ |
|
|
Gard Og Hallvors Irish Red
|
Irish Red Ale
|
18 Litres |
1.061 |
1.017 |
5.73 |
3.41 |
26.22 °L
|
2K |
1 |
|
|
Author:
|
|
gardv@megacandy.net
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2012 10:35 PM |
| Notes: |
|
|
Fruit Sour
|
No Profile Selected |
5.5 Gallons |
1.044 |
1.006 |
4.93 |
10.38 |
3.17 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2015 5:17 PM |
| Notes: |
|
|
Austmann Coffe Porter
|
Brown Porter
|
25 Litres |
1.047 |
1.012 |
4.55 |
20.06 |
32.54 °L
|
2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 3 |
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: 3/26/2017 7:19 PM |
Notes: Boil time: 60 mins
Cool down to 19 degrees before adding yeast.
Fermentation: 7 days 20C - 7 days 18C
NOTE:
Cold infuse 180 grams of coarse ground dark roast coffee for three days, add prior to bottling.
Additions:
Water adjustment - before mash in. Ph 5,2
Yeast Nutrient - end of boil
Whirlfloc (Irish Moss) - 15 min boil |
|
|
|
|