|
Pica Cacao Sweet Stout
|
Sweet Stout
|
3 Gallons |
1.098 |
1.026 |
9.56 |
23.26 |
40 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 77 |
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 8:21 PM |
Notes: Use about 1/2 recomended amount of lactose.
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Wheat Braggot
|
Specialty Beer
|
21 Litres |
1.095 |
1.026 |
9.84 |
32.08 |
7.5 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2013 8:11 AM |
| Notes: Finished at 1.030. Kegging on recommendation as we all know how honey can be, potentially going to finish nicely but then ferment later on in the bottle + explode. |
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Thrust! A First Wort Late Hopped IPA
|
American IPA
|
5.5 Gallons |
1.073 |
1.017 |
7.42 |
66.21 |
5.69 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2013 11:14 AM |
| Notes: Cool wort to 180 degrees before adding the final hops addition, then cover and steep for 5 minutes before cooling the wort to fermentation temperature. |
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Lemondrop Saison
|
Saison
|
3.5 Gallons |
1.062 |
1.002 |
7.82 |
31.58 |
5.67 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.4 oz |
Creation
Date: 5/12/2018 12:41 AM |
Notes: This is a 2.8 Gal (10 Liter) recipe 1.25 qt + 10 oz per pound of grains = 8.5 qt in the mash. Sparge is 7 qt for a total of 3.875 gallons.
My post boil OG on this was 1.060 (refractometer) using this exact recipe and that's what the original recipe called for. This is a DIY clone of Northern Brewer Lemondrop Saison
Fermentation Schedule: 2 weeks in a single vessel fermenter. Started Fermentation at 65 (f) and ramped up to 70 degrees (f) over the course of the two week fermentation. With FG at 1.002 i purged carboy with CO2 and lagered for 6 weeks then bottle conditioned for another 3-4 weeks. |
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Punkin' Ale
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.064 |
1.014 |
6.56 |
15.58 |
12.43 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2015 4:36 PM |
| Notes: Libby's pumpkin (no spices added) --- Bake at 350*F for 45-60 minutes (longer if you're at high elevation) let cool before adding to mash |
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Ginger Lime Rye Ale
|
American Pale Ale
|
27 Litres |
1.054 |
1.01 |
5.78 |
31.76 |
9.06 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 21.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 12/3/2017 7:09 PM |
Notes: Aslan Brewing’s Ginger Rye Ale is based on an American pale ale and inspired by the Moscow Moose cocktail. The ginger and rye are present, but subtle. The wild card is the use of lime, which shines through on the finish. This is an adventurous beer and a staple of the brewery.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
OG: 1.054
FG: 1.010
IBUs: 39
ABV: 5.5%
MALT/GRAIN BILL
10 lb (4.5 kg) pale ale
1.5 lb (680 g) rye malt
8 oz (227 g) Crystal 40
4 oz (113 g) Carapils
HOPS & ADDITIONS SCHEDULE
1.1 g calcium sulfate in the mash
2.7 g calcium chloride in the mash
1 oz (28 g) Chinook at 60 minutes
0.5 oz (14 g) Citra at 15 minutes
4 oz (113 g) grated fresh ginger at 12 minutes
4 oz (113 g) honey at 5 minutes
Zest and juice of 1 lime at whirlpool
1 oz (28 g) Citra at dry hop
2 oz (57 g) grated fresh ginger at dry hop
Luponic No. 8
YEAST
Wyeast 1056 American Ale
DIRECTIONS
Use 1.25 quarts (1.2 l) of water per pound (454 g) of malt. Mash at 150°F (66°C) for 60 minutes. Boil for 60 minutes following the hops and additions schedule. Chill the wort, aerate, and pitch the yeast. Ferment at 68°F (20°C).
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Coffee Stout
|
American Stout
|
1 Gallons |
1.096 |
1.024 |
9.48 |
69.8 |
50 °L
|
1.9K |
4 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2015 10:03 PM |
| Notes: After fermentation, add coldbrew coffee and 2oz dry beans. |
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Jahnke's SMash Maris Otter Columbus IPA
|
American IPA
|
10 Litres |
1.063 |
1.014 |
6.49 |
44.94 |
6.12 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2016 4:28 PM |
| Notes: |
|
|
IPA Test #5
|
American IPA
|
5 Gallons |
1.066 |
1.015 |
6.7 |
85.15 |
25.42 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2016 10:30 PM |
| Notes: |
|
|
Extra Special Barleywine
|
English Barleywine
|
6 Gallons |
1.104 |
1.021 |
10.96 |
65 |
21.6 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 3/28/2016 4:41 AM |
Notes: The original version used buckwheat honey and the flavor didn't end up coming through at all so I'm not going to keep using it.
The last one used all MO for the base malt and it came out too bready. In the next one I'm going to split the base malt between MO and Golden Promise. That might reduce the breadiness some. People have reviewed Golden Promise as tasting a little more sweet and a little less bready so hopefully that change will get me where I'm hoping to be.
I didn't really taste or smell the typical English Yeast character so I'm going to use Windsor and Nottingham in the next one. Try to get some ester production out of Windsor before I pitch Nottingham in there to dry it out some.
Adding special b and pale chocolate should darken it and add some interesting flavor. I use that combo in my dark mild and I really like it a lot in that beer, hopefully it has the same affect in a barleywine.
I plan on skipping the simple sugars in the next one. I'm finding that over 11% abv is just not pleasant for me to drink. I can get between 10 and 11 on my gear so there's no reason to add the sugar to push it higher than that. It works better in a belgian quad or RIS, but I don't think it adds anything to an english barleywine. It's not supposed to be an aggressive beer, but a satisfying and comforting beer to drink by the fire when it's cold.
I might separate some of it out after fermentation to experiment some spices/oak/fruit etc...
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Skåpsrens
|
American Pale Ale
|
18 Litres |
1.5 |
1.083 |
54.72 |
3.75 |
50 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 75 |
Boil Gravity: 1.5 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2017 10:59 AM |
| Notes: Efter 1 v, torrhumla och byt kärl, efter 5 dagar, byt kärl igen. Tappa på flaska efter ca 2 veckor. |
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Raspberry Ipa
|
American IPA
|
5.5 Gallons |
1.063 |
1.016 |
6.2 |
48.83 |
5.78 °L
|
1.9K |
4 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
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: 9/14/2016 10:45 PM |
| Notes: |
|
|
PUNGE Clone
|
Double IPA
|
6 Gallons |
1.084 |
1.021 |
8.32 |
59.35 |
5.39 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2016 8:13 PM |
Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
2. Do a low temperature mash. You may need to mash for 90 minutes.
3. Use around a 1:2 sulfate to chloride water profile.
4. Do not add fining.
5. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
6. Ferment in the warm range.
7. Add half of dry hops in 2-3 days, when the krausen is still high.
8. Add the rest of the dry hops 4-6 days later.
9. Cold crash and package 4-8 days later.
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Tmave Specialni Pivo
|
Czech Dark Lager
|
23 Litres |
1.056 |
1.011 |
5.89 |
21.52 |
24.51 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2016 10:55 AM |
| Notes: |
|
|
Darkson - Sour Black IPA
|
Specialty IPA: Black IPA
|
13 Litres |
1.065 |
1.014 |
6.67 |
80.08 |
50 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 17.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 55 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.58 bar |
Creation
Date: 1/25/2021 7:24 AM |
Notes: Experimental dark sour inspired by https://untappd.com/b/capital-brewing-co-hello-darkness-black-forest-black-ipa-sour/3162992
The 10ml Lactic Acid addition is added after the bash/boil to pre-acidify the wort. It probably isn't enough to get it down to the recommended 4.5 ph but I didn't want to over do it (I don't have a PH meter)
First time trying Brewtan
Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast
References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf
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Dad's Rootbeer
|
Experimental Beer
|
3 Gallons |
1.109 |
1.063 |
6 |
8.66 |
5.04 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 5.9 Gallons |
Boil Time: 30 |
Boil Gravity: 1.031 |
Efficiency: 60 |
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: 11/5/2016 3:27 AM |
| Notes: |
|
|
Oregano Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.047 |
1.011 |
4.69 |
32.41 |
11.91 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2016 10:33 PM |
Notes: Toasted Malt:
"For Amber Malt (est. 35 L) that is Nutty, Malty, and lightly toasty roast your base malt for 30 minutes at 350 degrees F."
http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/ |
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Light My Fire - Winter Red Ale
|
American Amber Ale
|
5.5 Gallons |
1.074 |
1.014 |
7.82 |
67.48 |
16.91 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 78 |
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: 9/21/2015 11:42 PM |
| Notes: |
|
|
Lagunitas IPA Clone
|
American IPA
|
5.49 Gallons |
1.056 |
1.019 |
4.92 |
54.84 |
9.54 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 1/16/2015 5:24 PM |
| Notes: |
|
|
Tiny Tim's Elixer
|
Belgian Dark Strong Ale
|
7 Gallons |
1.107 |
1.026 |
10.68 |
33.84 |
20.49 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 9 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: 11/18/2012 5:06 AM |
| Notes: Made some significant changes to the original recipe - my goal is to keg 5 gallons & then bottle several to age and possibly give as gifts... |
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