|
Belma Farmhouse
|
Saison
|
5.5 Gallons |
1.068 |
1.016 |
6.78 |
31.25 |
8.77 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
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: 3/19/2013 2:00 PM |
| Notes: |
|
|
Landschaft Helles
|
Munich Helles
|
21 Litres |
1.044 |
1.009 |
4.56 |
20.06 |
5.47 °L
|
2K |
4 |
|
|
|
| Boil
Size: 23.75 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2018 7:57 PM |
| Notes: This is crunks helles recipie tweeked for my system without carahell addition so grain bill has been altered. Mash temps have been changed a little as well. |
|
|
Kitchen Sink Lager
|
Kellerbier: Amber Kellerbier
|
5.5 Gallons |
1.049 |
1.014 |
4.62 |
31.42 |
9.62 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 2:13 PM |
| Notes: |
|
|
Pumpkin Spice Ale V1.4
|
American Brown Ale
|
6 Gallons |
1.062 |
1.012 |
6.54 |
21.35 |
32.91 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2016 9:57 PM |
| Notes: Spread pumpkin in a thin pan and baked for at least 60 minutes at 350°F. |
|
|
Beginners IPA
|
American IPA
|
70 Litres |
1.047 |
1.008 |
5.14 |
21.37 |
7.53 °L
|
2K |
0 |
|
|
|
| Boil
Size: 80 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 6/29/2016 11:19 AM |
| Notes: |
|
|
Honningporter 25l Dan
|
Clone Beer
|
25 Litres |
1.061 |
1.015 |
6.13 |
38.56 |
30.04 °L
|
2K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 2/3/2016 2:06 PM |
| Notes: |
|
|
Hopping Mad IPA
|
American IPA
|
21 Litres |
1.053 |
1.01 |
5.71 |
38.95 |
7.51 °L
|
2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 74 |
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: 11/9/2015 2:36 AM |
| Notes: |
|
|
Summer IPA
|
American IPA
|
50 Litres |
1.06 |
1.01 |
6.56 |
57.61 |
11.78 °L
|
2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 2.75 |
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: 7/6/2015 9:54 PM |
| Notes: |
|
|
Hop Cilice
|
Imperial IPA
|
6.5 Gallons |
1.083 |
1.019 |
8.3 |
175.97 |
7.62 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.75 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: Corn Sugar |
Priming Amount: 3.0 oz for 21 days |
Creation
Date: 11/30/2012 5:41 PM |
Notes: Mash at 148F
Kill the flame, add the 0 min aroma hops, then run downstairs and chill quickly!
Drop the temp Pitch and Ferment at 66F for 10 days, then raise the temp to 70F (if you can) for the last 4-7 days.
Cold Crash to 44F for 2 days before racking to secondary to knock the yeast down. Rack to secondary and raise temp to 68F, then add dry hop.
First three days: 2oz dry hop
Second three days: 3oz dry hop addition
FYI these hops offer the highest percentage of cohumulone levels by weight. . .zowie! |
|
|
#12 Amberium
|
American Amber Ale
|
11 Litres |
1.066 |
1.013 |
6.94 |
45.09 |
12.17 °L
|
2K |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2015 5:44 AM |
Notes: Brewdate: 30.04.2015
Dryhopped: 07.05.2015 - SG: 1.014 |
|
|
Berry Monk #27
|
Belgian Dubbel
|
5 Gallons |
1.066 |
1.011 |
7.31 |
27.89 |
22.55 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: 3.3 oz |
Creation
Date: 12/30/2014 3:31 PM |
Notes: -added candi sugar (80L) with berries. Boil and reduce to simmer; add muddled berries for 30 minuets; cool; added at secondary.
Yeast WL500 Abbey Monastery |
|
|
Mole'volence (Grainfather)
|
Imperial Stout
|
5 Gallons |
1.11 |
1.033 |
10.12 |
51.03 |
50 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 8/31/2016 2:04 AM |
Notes: Dissolve DME in wort outside of kettle to avoid scorching. Add preboil to make sure hop utilization is correct.
In secondary, add vodka soaked:
4oz cacoa nibs
1 vanilla bean, chopped
1 cinammon stick, broken (2-4g)
2 dried ancho peppers, deseeded
2 pasilla peppers, deseeded
1 Guajillo pepper
Replaced Chocolate Rye Malt with same quantity of Chocolate Wheat.
Left in secondary for only 2 days. Was enough to give some nice heat. If I did it again, might leave in for 3.
|
|
|
Low Alcohol Lager V1
|
International Pale Lager
|
20 Litres |
1.01 |
1.002 |
1.09 |
5.13 |
1.66 °L
|
2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 10:53 AM |
| Notes: |
|
|
Summit EPA
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.051 |
1.015 |
4.72 |
46.44 |
11.17 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 2/12/2014 8:39 PM |
| Notes: |
|
|
"the Dementor Imperial Stout"
|
Imperial Stout
|
5 Gallons |
1.106 |
1.02 |
11.29 |
82.48 |
50 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 57 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2018 12:33 AM |
| Notes: |
|
|
Fuller's Honey Dew Clone
|
British Golden Ale
|
3 Gallons |
1.052 |
1.015 |
4.99 |
17.54 |
4.1 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2021 4:46 AM |
| Notes: |
|
|
Westbound & Down Spirit Of The West
|
American IPA
|
5.5 Gallons |
1.058 |
1.01 |
6.36 |
64.96 |
3.38 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2023 8:14 PM |
Notes: DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 30 minutes, going for a liquor-to-grist ratio of 1.25 quarts/lb (2.6 liters/kg). Recirculate until the runnings are clear, then run off into the kettle, adding the first-wort hops. (Stop the runnings if the wort drops below 1.010 or rises to 5.7 pH.) Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate.
Boil for 90 minutes, adding dextrose according to the schedule.
After the boil, do a whirlpool step: Stir or recirculate to create a vortex, adding hops when the wort has cooled to 195°F (91°C); steep 10 minutes.
Chill to 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 66°F (19°C) for 24 hours, then at 68°F (20°C).
When primary fermentation is complete and gravity has stabilized—typically Day 6—drop the yeast or rack to secondary, add the first dry hops, and raise the temperature to 70°F (21°C). Rouse the hops on Day 7. On Day 8, drop the yeast/trub and add the second dry hops. Drop the trub again after 2 more days. Once the beer has passed a forced diacetyl test for two days (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 30°F (–1°C), add Biofine, and package 1–2 days later, carbonating to 2.75 volumes of CO2.
BREWER’S NOTES
Water profile: Target 100 ppm calcium and a 2:1 sulfate-to-calcium ratio.
pH: We target 5.2 pH in the mash, 5.05 post boil, and below 4.4 post fermentation.
Aeration: We oxygenate to 9 ppm; over-aeration can negatively impact the beer’s longevity.
Yeast pitch: We pitch 800,000 cells per ml/°P/barrel of healthy yeast. Homebrewers will want to make a healthy yeast starter.
IBUs: It’s worth noting that our software massively overestimates IBU calculations, so we adjust accordingly. This recipe shows up as 125 IBUs on our software, but the numbers above reflect what we’ve found by testing the beer. Ultimately, each brewer’s taste buds should lead them to get those IBUs up—or get their beer tested!
Rousing hops: A day after each dry-hop addition, we bubble the tank with 50 psi bursts of CO2, 3 times for 30 seconds each. |
|
|
Hepne Brygg #13
|
Imperial IPA
|
23 Litres |
1.074 |
1.015 |
8.17 |
93.59 |
9.46 °L
|
2K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2014 9:17 AM |
Notes: 3 ts CaSo4 (gypsum). 5 liter starter med 2 pakker gjær, eventuelt 2 pakker US-05.
Gjæres totalt 21 dager. Start gjæring på 18 grader, hev til 19 etter stormgjæring og videre til 20 etter 14 dager. Tørrhumles etter ca. 1 uke. Legg til ny humle med 5 dager igjen av gjæringen. Etter 21 dager senkes temperaturen til 2-4 grader i 2 døgn før det tappes på flasker. |
|
|
Imperial Brown
|
American Barleywine
|
5 Gallons |
1.087 |
1.024 |
8.23 |
70.9 |
27.44 °L
|
2K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2014 2:18 AM |
Notes: Based on
"The Kings Nutz Imperial Nut Brown Ale" from
http://www.homebrewtalk.com/f67/kings-nutz-imperial-nut-brown-ale-134818/
but with a bit more kick. |
|
|
Hop Slam IPA
|
American IPA
|
21 Litres |
1.058 |
1.018 |
5.19 |
0 |
6.48 °L
|
2K |
0 |
|
|
Author:
|
|
LaOnda70
|
|
| Boil
Size: 7 Litres |
Boil Time: N/A |
Boil Gravity: 1.174 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2014 5:27 PM |
| Notes: 1,7 kg Thomas Coopers Selection IPA |
|
|
|
|