|
Alesmith Speedway Stout Clone
|
Russian Imperial Stout
|
40 Litres |
1.114 |
1.037 |
10.03 |
39.31 |
50 °L
|
7.5K |
1 |
|
|
|
| Boil
Size: 49.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.092 |
Efficiency: 74 |
Mash Thickness: 2.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2016 10:11 AM |
| Notes: Add 4 oz fresh ground coffee to secondary. Use 5.687 gal water for mash. Add 1.69 gal at mashout and sparge with 3.875 gal. Should give pre-boil at 7.75 gal. Minus 2.25 g lost to evaporation during 90 min boil = 5.5 gal post-boil. About 5.25 going into fermenter after hops and trub absorption. Ferment at 65 for awhile and raise to 69 when fermentation slows. Pitch two packages of US-56 for fermentation and one for bottling. Add the yeast to fermenter or secondary, not bottling bucket. Only use 1/2 cup DME for bottling. |
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Wildflower Wheat - Honey Chamomile Wheat
|
Spice, Herb, or Vegetable Beer
|
5.25 Gallons |
1.052 |
1.013 |
5.16 |
16.29 |
3.61 °L
|
7.5K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 6/3/2012 5:16 AM |
Notes: This recipe is from Sam Calagione's book Extreme Brewing. It's called Wildflower Wheat.
The original recipe used Vanguard hops. I used a suggested alternative I had on hand at the house - Hersbrucker.
IBU's were 15 in original recipe. I used a tiny bit more because the hops, while frozen, are well over a year old.
Passed Pawn took IBUs up to about 23 in his, and used Cascade. He got good reviews on his adapted version. For my first try at this recipe, I decided to stay in the original IBU range and adapt later.
I had some Pacman recently rinsed, so I used that yeast. Passed Pawn used S-04. Sam recommended WLP320 or Wy 1010.
I use 100% RO water and build my water from there.
I use BrewVint yeast fuel as a yeast nutrient additive - it was not in the recipe.
My personal mash regimen is a first step for 15 minutes at 131, then up to sacc temp - in this case, 154. I didn't add that to recipe because most don't use a 2 step. Passed Pawn uses single infusion and has had fine success with that. |
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Alaskan Amber Clone
|
Düsseldorf Altbier
|
11 Gallons |
1.053 |
1.013 |
5.25 |
21.26 |
14.22 °L
|
7.5K |
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: |
|
|
Maple Oatmeal Stout
|
American Porter
|
5.5 Gallons |
1.051 |
1.012 |
5.11 |
31.25 |
23.74 °L
|
7.5K |
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: |
|
|
PopsGoblin (Hobgoblin Clone)
|
Extra Special/Strong Bitter (ESB)
|
22 Litres |
1.053 |
1.018 |
4.6 |
42.94 |
13.72 °L
|
7.5K |
10 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73.3 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.93 bar |
Creation
Date: 11/2/2015 2:09 AM |
Notes: Relação BU/GU - 0,7
Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.
Perfil da água objetivo para o estilo Strong Bitter:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 100-380 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 117,7
Alcalinidade Residual - 0-60 ppm - Esperado 6,5
PH 5,40 - Esperado
Relação sulfato/cloreto - 1,2 - Balanceado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
1 pacotes do fermento Lallemand London.
Considerando Pitching Rate de 8 Bilhões de Celulas por grama.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P
Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia
Abaixar 4°C por dia até 0°C e manter por 2 semanas. |
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Cascade Pale Ale
|
American Pale Ale
|
21 Litres |
1.055 |
1.01 |
5.86 |
35.56 |
5.22 °L
|
7.5K |
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: |
|
|
Single Malt Single Hop
|
American Pale Ale
|
5.5 Gallons |
1.062 |
1.016 |
6.02 |
70.77 |
7.35 °L
|
7.5K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 60 |
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: 8/7/2015 11:32 PM |
| Notes: |
|
|
Ferris Sesh IPA 10 BBL 1-12-18
|
American Pale Ale
|
372 Gallons |
11.502 |
1.874 |
5.12 |
52.5 |
4.84 °L
|
7.5K |
0 |
|
|
|
| Boil
Size: 389 Gallons |
Boil Time: 90 |
Boil Gravity: 11 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2015 4:58 PM |
| Notes: |
|
|
Aurum
|
American IPA
|
5 Gallons |
1.074 |
1.014 |
7.93 |
78.8 |
6.06 °L
|
7.5K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
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: 6/10/2014 1:35 AM |
| Notes: |
|
|
Taras Boulba Clone
|
Belgian Pale Ale
|
8 Litres |
1.047 |
1.013 |
4.37 |
70.74 |
3.08 °L
|
7.5K |
2 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 70 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 2:36 PM |
Notes: OG: 1.046
FG: 1.018
ABV 3.8%
Priming sugar: 5.6g |
|
|
Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.092 |
1.012 |
10.5 |
47.28 |
31.34 °L
|
7.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 82 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 6:19 PM |
| Notes: 1st place in the Belgian/dark beer category in the Arvada on Tap competition. |
|
|
Rochefort 8 Clone
|
Belgian Dark Strong Ale
|
25 Litres |
1.084 |
1.019 |
8.51 |
22.66 |
25.98 °L
|
7.5K |
2 |
|
|
|
| Boil
Size: 28.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2016 8:36 PM |
| Notes: candi sugar in boil for 90 mins |
|
|
American Pale Ale With Orange Peel
|
American Pale Ale
|
6 Gallons |
1.06 |
1.011 |
6.43 |
41.85 |
10.61 °L
|
7.5K |
6 |
|
|
|
| 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. |
|
|
Negra Modelo Clone
|
Vienna Lager
|
5 Gallons |
1.06 |
1.015 |
5.87 |
0 |
20.96 °L
|
7.5K |
2 |
|
|
|
| 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: |
|
|
Sam Adams Summer Ale Clone
|
American Pale Ale
|
5 Gallons |
1.06 |
1.012 |
6.36 |
36.4 |
3.59 °L
|
7.5K |
13 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2017 4:23 PM |
| Notes: |
|
|
Vienna Lager
|
Vienna Lager
|
21 Litres |
1.049 |
1.013 |
4.8 |
24.83 |
16.03 °L
|
7.5K |
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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|
B8 Imperial Golden Ale
|
British Golden Ale
|
50 Litres |
1.064 |
1.015 |
6.45 |
22.83 |
3.89 °L
|
7.5K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 84 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2016 9:11 AM |
Notes: B8 #004
Meskevann 40 liter:
Kalsiumsulfat (CaSO4): 12 gram
Kalsiumkarbonat (CaCO3): 4 gram
Skyllevann 32 liter:
Kalsiumsulfat CaSO4: 4.5 gram |
|
|
Coffee Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.095 |
1.023 |
9.55 |
49.31 |
31.09 °L
|
7.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2017 5:29 PM |
| Notes: 2017 Homebrewers Jamboree Dark category Bronze medal Winner. |
|
|
Westmalle Trappist Tripel Clone
|
Belgian Tripel
|
22.7 Litres |
1.075 |
1.018 |
7.45 |
39.31 |
5 °L
|
7.5K |
5 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 12:17 AM |
Notes: Recipe Specifications:
Batch Size: 6.00 gal
Boil Size: 6.87 gal
OG: 1.080
FG: 1.012
Color: 4.4 SRM
Estimated IBU: 36.2 IBU
Boil Time: 90 Minutes
Ingredients:
Amount Item Type % or IBU
14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 %
2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Sugar 12.5 %
2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min] Hops 4.3 IBU
2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min] Hops 3.3 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min] Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter
Step Mash Schedule:
NameDescription Step Temp Step Time
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min
Notes:
Fermention temp starts at 62f degrees and warms to 72f. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast. |
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|
Arrogant Bastard Clone
|
Clone Beer
|
5.5 Gallons |
1.066 |
1.012 |
7.1 |
75 |
16.64 °L
|
7.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/2/2017 12:08 AM |
Notes: From "Can You Brew It" on The Brewing Network. 11/22/2010 episode. Tasty and Jamil's 5th attempt to clone arrogant bastard. Jamil considered it cloned, but they couldn't consider it cloned on the show because Tasty thought the special b percentage was slightly off. Jamil thought the only difference was that the original had been pasteuraized.
http://www.thebrewingnetwork.com/post1634/.
Recipe given at 28:30 mark.
I've brewed this and I also believe this is cloned. I didn't try this side by side with Arrogant bastard, but I've had a lot of Arrogant Bastard. You could have told me this clone was Arrogant Bastard and I'd have believed you. Next time I brew this I'll compare them side by side.
Tasty expects 6 gallons in boil kettle at end of boil. He racks 5.5 gallons to carboy. |
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