|
Alaskan Smoked Porter Clone
|
Specialty Smoked Beer
|
5.5 Gallons |
1.059 |
1.01 |
6.38 |
41.91 |
37.7 °L
|
7.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2016 6:30 PM |
| Notes: |
|
|
Oatty McStouterson
|
Oatmeal Stout
|
5.5 Gallons |
1.064 |
1.016 |
6.57 |
27.06 |
32.8 °L
|
7.4K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/14/2014 5:07 PM |
| Notes: |
|
|
Coffee Blackout Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.098 |
1.024 |
9.61 |
66.7 |
40 °L
|
7.4K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/5/2012 1:45 AM |
Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.
The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle. |
|
|
White House Honey Ale
|
American Amber Ale
|
20 Litres |
1.064 |
1.018 |
6 |
35.03 |
13.25 °L
|
7.4K |
7 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Cane Sugar |
Priming Amount: 109 |
Creation
Date: 7/25/2013 6:35 AM |
| Notes: |
|
|
Red Robot
|
Specialty IPA: Red IPA
|
5 Gallons |
1.067 |
1.017 |
6.6 |
62.43 |
16.62 °L
|
7.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 3/5/2015 5:38 PM |
| Notes: |
|
|
Alchorexia - 95cal, 3g Carb Hoppy Ale
|
American Pale Ale
|
5.5 Gallons |
1.03 |
0.998 |
4.15 |
21.56 |
2.5 °L
|
7.4K |
7 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.023 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 30.78 psi |
Creation
Date: 12/5/2019 6:53 PM |
Notes: 7.5 gal Riverside CA water w/ 3g gypsum, 4g cal chloride,1g table salt and 1 campden tablet.
146-148F mash temp, 60-90min until fully converted.
Target 5.2 mash ph, add lactic acid accordingly.
Boil 60min.
Add hops, yeast nutrient and whirlfloc.
Chill to 70F.
Transfer, oxygenate for 1min, pitch yeast and Ultraferm.
Add dry hops at peak fermentation in standard FV or
3 days before packaging if you can minimize oxygen.
Ferment at 65-68f 7days.
Diacetyl rest 2 days at 70f.
Once D test is passed, close transfer to keg.
Closed transfer gelatin to chilled keg, allow 2 days to clear
Optional; backsweeten with monk fruit extract to taste.
Carbonate high at 2.7 vols |
|
|
Munich Helles - Braumeister 20L
|
Munich Helles
|
21 Litres |
1.047 |
1.01 |
4.87 |
18.55 |
4.16 °L
|
7.4K |
4 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 2/21/2016 1:55 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: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below |
|
|
Corona
|
Premium American Lager
|
23 Litres |
1.046 |
1.011 |
4.54 |
12.08 |
2.46 °L
|
7.4K |
6 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2017 9:00 AM |
Notes: Mexican Lager Yeast White Labs WLP940 2 pakker
Zest of two limes was added in the last 15 minutes of the boil
Fermented at an average temp of 14 degrees for 8 days
Conditioning for 30 days.
Racked to secondary on 8th day April 30th. Gravity measured at racking was 1.008 est with spectrometer.
Rognli's Close To Corona
OG = 1049
FG = 1012
Bryggesystem: Speidel 20l
Starter: 2 rør med WLP 940 beregnes i Mr. Malty til 24l lager. Dato settes til 120 dager før best before.. og magnetrører. OG = 1.049 Justeres til 2 rør. Resultatet multipliseres med 1.1 = lav overpitching. Eks. om Mr. Malty sier 3 liter lager jeg 3.3 liter. 330 gram lys spraymalt tilsettes kolben og kolben fylles med vann til 3.3l. 2 tsp med gjærnæring tilsettes. 1 dråpe foam Control tilsettes. Alt røres godt rundt til jeg er sikker på at ikke noe spraymalt er festet til kolben. Starteren kokes opp på gass. Legges nært vannrett, og magnetpinnen tilsettes. Koker i 15 min. Kjøles ned til 20 grader. 2 desinfiserte rør tilsettes. Står i 36 timer på 19 grader. Kjøles ned til 5 grader i 12-24t. for bunnfelling.
Malt:
2150 g Pilsnermalt
800 g Carapils
830 g Flaked Corn (Mais)
830 g Flaked Rice (Ris) Her kan f.eks. Uncle Bens hurtigris 5 min. Benyttes i stedet for.
Alt kjøres i kvern med 1.2 mm
Humle:
25 g Hallertauer Mittelfruher (4.5%) - 60 min.
20 g Hallertauer Mittelfruher (4.5%) - 10 min.
10 g Tettnanger (4.7%) - 5 min.
Vannjustering:
CaSO4 i kjele - 5 g.
CaCl i kjele - 2.5 g.
CaSO4 i skyll - 1 g.
Vann i Kjele = 26l
Skyll = 5l
Meskeskjema:
Innmesk 52 grader
Step 1: 5 min 57
Step 2: 30 min 60
Step 3: 40 min 66
Step 4: 10 min 72
Step 5: 5 min 78
Kok:
90 min på 101 grader + 2 drpåer foam Control
Tilsettinger:
Whirfloc tablett, 1 stk. på -15 min.
Kjøles raskt til 8 grader. Tappes i desinfisert kar. O₂ tilsettes til 18 PPM. Gjær (som er dekantert og temperert til ca. 9 grader) tilsettes.
Gjæring:
6 dager på 9 grader
2 dager på 13 grader
20 dager på 9 grader
10 ml Isinglass tilsettes fat sammen med ølet. Karboneres naturlig eller kunstig.
Modning:
2 mnd. på 2-4 grader
Nyt! (med en dråpe lime ;) ) |
|
|
Munich Madness (Oktoberfest/Marzen)
|
Oktoberfest/Märzen
|
13 Litres |
1.059 |
1.018 |
5.46 |
36 |
11.23 °L
|
7.4K |
1 |
|
|
|
| Boil
Size: 18.85 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2020 10:59 PM |
Notes: Using http://brulosophy.com/methods/lager-method/
Starting at 12 c
Will ramp up to 19 c slowly after roughly 50% attenuation
Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc. |
|
|
Alaskan Amber Clone
|
Düsseldorf Altbier
|
11 Gallons |
1.053 |
1.013 |
5.25 |
21.26 |
14.22 °L
|
7.4K |
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: |
|
|
Hard Seltzer
|
Other Specialty Cider or Perry
|
11 Gallons |
1.038 |
1 |
5.01 |
0 |
0.87 °L
|
7.4K |
4 |
|
|
Author:
|
|
Bitwise Brewing
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2020 5:38 PM |
Notes: 24 hours after pitching the yeast, dissolve the contents of 2
yeast nutrient packet in a small amount of water and bring to
a brief boil in the microwave. Cover, allow to cool and add
directly to the fermentor.
48 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor.
72 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor
If you chose a citrus flavoring, add the crystallized citrus
packet to 1 cup of water until dissolved. Heat to boiling
briefly. Gently stir half into the primed seltzer. Taste, and add
additional flavoring solution according to your preference of
flavor intensity. If you did not opt for the citrus flavoring, you
can either create a straight hard seltzer or add your own fruit
juice/puree for something unique. |
|
|
Downtown Brown Ale 2.0
|
American Brown Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.57 |
29.96 |
22.89 °L
|
7.4K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2014 3:13 PM |
| Notes: |
|
|
COOP F5 Clone
|
American IPA
|
5 Gallons |
1.069 |
1.019 |
6.52 |
82.56 |
11.59 °L
|
7.4K |
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 |
|
|
Vienna Lager
|
Vienna Lager
|
21 Litres |
1.049 |
1.013 |
4.8 |
24.83 |
16.03 °L
|
7.4K |
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.). |
|
|
Christmas Cookie Ale
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.067 |
1.02 |
6.13 |
22.41 |
20.53 °L
|
7.4K |
7 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2017 3:14 PM |
| Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175 |
|
|
Robinson's Old Tom Clone
|
Old Ale
|
12 Litres |
1.082 |
1.019 |
8.3 |
30.29 |
20.79 °L
|
7.4K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 8:12 PM |
| Notes: Final grav target should be 1016. |
|
|
Maple Oatmeal Stout
|
American Porter
|
5.5 Gallons |
1.051 |
1.012 |
5.11 |
31.25 |
23.74 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 100 g |
Creation
Date: 3/28/2014 1:11 PM |
| Notes: |
|
|
' #1 Big Cock Bock Of Texas
|
Traditional Bock
|
5.25 Gallons |
1.066 |
1.012 |
7.11 |
21.2 |
15.03 °L
|
7.3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 8:11 PM |
| Notes: |
|
|
Irish Blonde Ale (NB)
|
Scottish Light
|
5 Gallons |
1.051 |
1.014 |
4.95 |
37.82 |
6.03 °L
|
7.3K |
1 |
|
|
|
| Boil
Size: 5.97 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 62 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2022 5:34 PM |
Notes: https://www.northernbrewer.com/collections/beer-recipe-kits/products/irish-blonde-all-grain-kit
Additional information
SKU: 0224, 0223
Beer Color: Light
Original Gravity: 1.059
Total Time to Make: 6 weeks
Regional Style: British
Alcohol Content: Medium
Yield: 5 Gallons
Beer Style: Blonde Ale,Irish and Scottish Ales
Fermentation Type: Ale
90 degrees and very humid on day of cook (June 16, 2018) |
|
|
Extract Blonde
|
Blonde Ale
|
5 Gallons |
1.042 |
1.011 |
4.13 |
16.22 |
3.86 °L
|
7.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/15/2012 12:27 PM |
| Notes: |
|
|
|
|