Cream Ale - Prohibition Style
|
Cream Ale
|
5 Gallons |
1.053 |
1.015 |
4.97 |
17.92 |
3.23 °L
|
6.7K |
1 |
|
Author:
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PublicEnemy
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 5/22/2014 3:01 PM |
Notes: Add 1 ml lactic acid (88%) or use acidified malt if needed to drop ph after mash settles in.
Makes good lawn mower beer. Corn goes through funky time when aging in fridge. There will be a malt vinegar smell for 2 days, then just a malt vinegar taste for 2 days, then the taste and odors clean up nicely. Serve at 40 degees and drink out of bottle.
Highest OG I ever got is 48 using a 75 minute mash. Adding a pound of sugar (which is within style for cream ale) might do the trick to raise the O.G. 7 to 9 degrees.
2nd Place. BockBeer fest 2014. Liberty Home German American association. Hamilton, Ohio. |
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American Pale Ale With Orange Peel
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American Pale Ale
|
6 Gallons |
1.06 |
1.011 |
6.43 |
41.85 |
10.61 °L
|
6.7K |
4 |
|
|
Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 9/16/2015 6:00 PM |
Notes: The beer is much better if you let it bottle condition for at least 4 weeks, 5 weeks is even better. |
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Schneider Weisse Aventinus Weizenbock Tap6 Clone
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Weizenbock
|
19.5 Litres |
1.074 |
1.023 |
6.71 |
35.95 |
24.29 °L
|
6.7K |
2 |
|
Author:
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Brewers-Folly-Brewery
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Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 8:04 AM |
Notes: |
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Magic Hat Brewing - #9 Clone
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Specialty Beer
|
5.5 Gallons |
1.053 |
1.016 |
4.91 |
25.5 |
12.96 °L
|
6.7K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/18/2013 7:23 PM |
Notes: This is SUPER close to Magic Hat #9!
Ferment in the primary fermenter 7 days, or until fermentation slows, then siphon into the secondary fermenter and add apricot flavoring. Leave in secondary 14 days, then bottle. Bottle condition for 21 days. Will peak at 2 to 5 months. Serve in a pint glass at 45 degrees.
Yeast alternate: Wyeast 1084 (Irish Ale Yeast)
Food pairing: superb with sweet-and-sour shrimp, pork fried rice, and broccoli in a spicy garlic sauce. |
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Citra IPA - Partial Mash
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American IPA
|
5.5 Gallons |
1.074 |
1.018 |
7.43 |
68.1 |
11.7 °L
|
6.7K |
2 |
|
|
Boil
Size: 7.45004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 2/17/2012 6:12 PM |
Notes: |
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West Coast APA - Braumeister 20L
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American Pale Ale
|
21 Litres |
1.053 |
1.012 |
5.39 |
50.25 |
4.8 °L
|
6.7K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2016 10:41 PM |
Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash / Ph mash 5.3
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"
Dry Hop "5 days" 20c˚
Simcoe
Amarillo
Cold crash "5 days" at 0c˚ |
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COOP F5 Clone
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American IPA
|
5 Gallons |
1.069 |
1.019 |
6.52 |
82.56 |
11.59 °L
|
6.7K |
2 |
|
|
Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2014 5:36 PM |
Notes: 2 L starter
Ferment at 60, rack to secondary
Dry hop 1 oz Columbus, 1 oz Falconer's Flight in secondary
gelatine in secondary |
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India Red Ale
|
American IPA
|
5.5 Gallons |
1.067 |
1.016 |
6.71 |
65.56 |
15.49 °L
|
6.7K |
8 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 82 |
Mash Thickness: 1.25 |
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: 12/14/2013 10:22 PM |
Notes: This beer has been a hit and multiple medal winner for 5 years now. 3 gold medals in 3 entries in the Slurp and Burp "Northwest Style" ale specialty category. Dozens of brewers at Homebrewtalk have loved it.
A great, malty and hoppy beer. Easily tweaked recipe for your hop preferences. This is the original, medal winning recipe.
SRM between 15 and 18 depending on grains used and how hard and long the boil is. Ends up a beautiful deep red color.
I now do 1 oz each of the dry hops. |
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Simcoe Pale Ale
|
American Pale Ale
|
23 Litres |
1.053 |
1.011 |
5.6 |
74.42 |
5.96 °L
|
6.7K |
4 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 2.7 |
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: 10/13/2016 2:20 PM |
Notes: |
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Wheat Pale Ale
|
American Wheat or Rye Beer
|
6 Gallons |
1.053 |
1.013 |
5.25 |
30.24 |
6.32 °L
|
6.7K |
2 |
|
Author:
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Griffin's Roost
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Boil
Size: 7.5 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: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2012 9:19 PM |
Notes: This recipe is not "in style" because of the high IBUs. It is more of a wheat pale ale.
I tasted the sample I pulled for testing the gravity when transferring to secondary. Tasted a nice combination of sweetness and hops flavor. This is going to be a great summer seasonal.
I am brewing the same recipe as well with the addition of peaches and apricots in the secondary for a couple of weeks.
I will update the notes upon tasting. |
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[BYOBRA] Theakston Old Peculiar Clone - 22L
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Old Ale
|
22 Litres |
1.055 |
1.013 |
5.48 |
36.35 |
18.86 °L
|
6.7K |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2019 7:20 AM |
Notes: Recipes target fg 1015.
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Farmhouse Ale
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Belgian Specialty Ale
|
5.5 Gallons |
1.056 |
1.012 |
5.74 |
23.52 |
4.6 °L
|
6.7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2016 5:31 PM |
Notes: |
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Standard English Pub Ale
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Standard/Ordinary Bitter
|
6 Gallons |
1.051 |
1.01 |
5.4 |
31.8 |
5.89 °L
|
6.7K |
2 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2015 11:59 PM |
Notes: very nice and very drinkable, love this stuff |
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The Substance|Bissell Brothers, (approximation) Braumeister 20L
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American IPA
|
21 Litres |
1.068 |
1.018 |
6.62 |
58.02 |
5.37 °L
|
6.7K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 7:02 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total Water: 27l.
(Hoppy NEIPA Juice, its a cloudy beer)
27l to mash / Mash ph 5.4/5.5
no Sparge
Boil Ph 5.2
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"
Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
20g Summit
30g Chinook
*2nd Dry Hop at Stable Gravity
50g Apollo
70g Falconer's Flight |
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Black Ipa
|
American IPA
|
5.5 Gallons |
1.006 |
1.002 |
0.62 |
145.71 |
40 °L
|
6.6K |
8 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
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: 6/18/2012 3:23 AM |
Notes: |
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Orfy's Hobgoblin Clone
|
Burton Ale
|
21 Litres |
1.05 |
1.011 |
5.08 |
45 |
16.03 °L
|
6.6K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 11/1/2018 8:59 PM |
Notes: |
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Kettle Sour Pale
|
Mixed-Fermentation Sour Beer
|
12 Gallons |
1.052 |
1.007 |
5.9 |
25.6 |
5.78 °L
|
6.6K |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 85 |
Mash Thickness: 1.58 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2016 12:33 PM |
Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day.
Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3.
After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7.
Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation.
NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point. |
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Nut Brown Ale Extract
|
American Brown Ale
|
5.5 Gallons |
1.056 |
1.011 |
5.99 |
22.15 |
25.14 °L
|
6.6K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2013 8:02 PM |
Notes: awesome beer, love it just love it!
I got this down to 1012 and is very clean and drinkable |
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Negra Modelo Clone
|
Vienna Lager
|
5 Gallons |
1.06 |
1.015 |
5.87 |
0 |
20.96 °L
|
6.6K |
1 |
|
|
Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 9/16/2016 2:56 AM |
Notes: |
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British Strong
|
British Strong Ale
|
5.5 Gallons |
1.075 |
1.022 |
7.45 |
49.63 |
17.85 °L
|
6.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2015 9:02 PM |
Notes: |
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