|
Breathless Blonde
|
Belgian Blond Ale
|
20 Litres |
1.069 |
1.016 |
6.93 |
21.26 |
7.38 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 58 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2014 5:58 PM |
| Notes: |
|
|
North Coast Old Stock Ale Clone
|
American Strong Ale
|
1.25 Gallons |
1.12 |
1.03 |
11.78 |
63.72 |
13.2 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 180 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/5/2021 8:01 AM |
| Notes: |
|
|
#AlapIPA
|
American IPA
|
20 Litres |
1.058 |
1.01 |
6.19 |
47.43 |
7.32 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 121 g |
Creation
Date: 10/15/2018 10:46 AM |
| Notes: |
|
|
Ozark's New Favorite Black IPA
|
Specialty IPA: Black IPA
|
10.5 Gallons |
1.069 |
1.012 |
7.49 |
61.35 |
29.89 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 0.75 |
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: 10/25/2017 8:24 PM |
| Notes: |
|
|
Midnight Belgian Hop Bomb
|
Belgian Specialty Ale
|
5.5 Gallons |
1.061 |
1.016 |
5.9 |
95 |
37.21 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 85 |
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: 1/14/2013 2:27 PM |
| Notes: |
|
|
White Christmas
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.06 |
1.015 |
5.94 |
8.44 |
6.14 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: Bottling - Corn Sugar |
Priming Amount: .75 cup |
Creation
Date: 11/22/2013 7:12 PM |
Notes: -Starter 750 mL with .5 cup Light DME. Made approx 15 hours prior to pitching
-Once turned off heat on boil, whirlpool for a minute and let settle out for 15 minutes before chilling wort |
|
|
Pig & Goose Brown Ale
|
American Brown Ale
|
22 Litres |
1.06 |
1.017 |
5.69 |
29.76 |
24.81 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 11/4/2014 5:09 AM |
| Notes: Rehydrate the yeast and leave for 30mins or so. Oxygenate the wort for 30mins then add yeast and ferment around 18.5C. Dry hop after 7 to 10 days of good fermentation for another 5 to 7 days what ever you prefer. Chill to 2c for a few days then rack to keg. Carb at your personal prefrence, I usually aim for 2.5 for american style brews. Leave for a week and then consume to your delight. Should not be to bitter with plenty of malt flavour, nutty, bready and a good balnace of aroma and flavouring hops. A good recipe to tinker with. Water profile makes a big difference here, keep the PH down. |
|
|
Pilsner New Big Brewery
|
German Pilsner (Pils)
|
2200 Litres |
12.449 |
2.19 |
5.48 |
21.29 |
3.13 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 2200 Litres |
Boil Time: 90 |
Boil Gravity: 12.4 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 12:29 PM |
Notes: Попробовать 14 pilsner
2 Vienna 12,5 kg carafoam
На дай хопинг 2кг сааз 1 кг citra
|
|
|
High Tide
|
American IPA
|
1240 Gallons |
13.591 |
1.846 |
6.29 |
52.2 |
3.23 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 1085 Gallons |
Boil Time: 90 |
Boil Gravity: 15.4 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2015 9:54 PM |
| Notes: |
|
|
Stone Levitation Clone
|
American Amber Ale
|
18.9 Litres |
1.049 |
1.017 |
4.2 |
30.29 |
18.78 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 30.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2015 1:28 AM |
Notes: Stone Levitation Amber Ale
5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)
8 pounds, 8.0 ounces crushed North American two-row pale malt
14.4 ounces crushed 75L crystal malt
8.3 ounces crushed 150L crystal malt
1.3 ounces crushed black malt
About 8 gallons plus 12 cups water
0.28 ounce Columbus hops (12.9% alpha acid)
½ teaspoon Irish moss
0.90 ounce Amarillo hops (8.5% alpha acid)
0.90 ounce Crystal hops (3.5% alpha acid)
0.26 ounce Simcoe hops (13.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
0.77 ounce Amarillo hops (8.5% alpha acid)
1 cup plus 3 tablespoons light dried malt extract
I can’t stress it enough: clean and sanitize everything.
Mashing
In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes.
Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F.
Lautering and Sparging
Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging.
The Boil
For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.
At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly.
Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato).
Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation.
Dry Hopping
Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F.
After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target.
Bottling
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling.
Advanced Recipe:
85.0% crushed North American two-row pale malt
9.0% crushed 75L crystal malt
5.2% crushed 150L crystal malt
0.8% crushed black malt
Conversion temperature 157°F [10 minutes]
Mash out 165°F
0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes]
0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes]
0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes]
0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes]
White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
Pitch rate 12
0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days]
Starting gravity 1.048 (12 Plato)
Final gravity 1.013 (3.2 Plato)
Ferment at 72°F |
|
|
APA
|
American Pale Ale
|
14 Litres |
13.376 |
2.635 |
5.76 |
32.83 |
6.45 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 11.8 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 8:21 PM |
| Notes: |
|
|
Peanut Butter Milk Stout Experiment
|
Sweet Stout
|
15 Litres |
1.055 |
1.021 |
4.47 |
18.86 |
44.44 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 6/5/2018 10:18 AM |
| Notes: |
|
|
Russian Imperial Stout
|
Russian Imperial Stout
|
5 Gallons |
1.119 |
1.028 |
11.94 |
63.12 |
50 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2016 7:06 PM |
| Notes: |
|
|
Coconut Porter
|
American Porter
|
5.5 Gallons |
1.055 |
1.012 |
5.67 |
31.06 |
31.27 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2017 7:42 PM |
| Notes: |
|
|
Idaho 7 Neipa
|
Specialty IPA: New England IPA
|
20.8 Litres |
1.052 |
1.013 |
5.09 |
7.32 |
3.51 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/19/2021 10:45 AM |
| Notes: |
|
|
Old British IPA
|
English IPA
|
5.5 Gallons |
1.07 |
1.02 |
6.62 |
40.07 |
10.62 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 2/26/2017 5:23 PM |
| Notes: |
|
|
Pater Porter
|
Pre-Prohibition Porter
|
5 Gallons |
1.075 |
1.023 |
6.73 |
60.7 |
31.59 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2016 3:47 AM |
| Notes: |
|
|
Mosiac/Cascade Double IPA
|
Double IPA
|
5.5 Gallons |
1.084 |
1.02 |
8.43 |
105.06 |
9.1 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2016 6:27 PM |
| Notes: |
|
|
SchuBrew Dunkelweizen
|
Dunkelweizen
|
5.5 Gallons |
1.063 |
1.017 |
6.04 |
13.94 |
15.33 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2013 8:54 PM |
| Notes: |
|
|
Bakke Brygg Irish Red Ale 50 L
|
Irish Red Ale
|
50 Litres |
1.045 |
1.012 |
4.29 |
26.84 |
14.71 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 1/17/2015 11:49 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 26,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP007, WLP028, Danstar Nottingham |
|
|
|
|