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The Devil Is In The Details (Duvel Clone)
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Belgian Golden Strong Ale
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11 Gallons |
1.073 |
1.007 |
8.61 |
27.87 |
3.27 °L
|
1.8K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: Force Carb |
Priming Amount: 12 PSI |
Creation
Date: 1/4/2014 5:41 AM |
Notes: Duvel Clone
Use a 3L starter (1.5L per container)
Pitch starter @ 60F and allow temp to rise to 80F over 1 week
Add 5 pds sugar and packet of S04 to primary @ high krausen to achieve 90% attenuation
After fermentation, cold crash for 24 hours, rack to keg with gelatin for crystal clear beer and allow to cold condition for 10 weeks
Force carb @ 12 psi. |
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Mill St Tankhouse Ale Clone
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American Pale Ale
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11 Gallons |
1.055 |
1.009 |
5.98 |
47.59 |
14.77 °L
|
1.8K |
1 |
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| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 12/31/2018 3:03 PM |
Notes:
Primary 2 weeks
Secondary 1 week
Dry hop in primary when fermentation slows/stops |
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Reddit Raspberry Haze
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Fruit Beer
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5 Gallons |
1.061 |
1.018 |
5.67 |
31.21 |
3.97 °L
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1.8K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2018 12:22 AM |
Notes: https://www.themanual.com/food-and-drink/most-remote-brewery-mahina-brewery-easter-island/
Not sure what to call this one, made it like a NEIPA but without dry hopping and adding about 4 lbs of raspberries for a week before kegging. Turned out ridiculous.
4 lb American White Wheat
4 lb American Pale 2-Row
1 lb Flaked Wheat
1 lb Flaked Barley
1 lb Flaked Oats
10 oz Maltodextrin
1 oz Willamette (60 mins)
1 oz Cascade (15 mins)
4 lb Frozen Organic Raspberries
1000 ML yeast starter with Wyeast 1010
Single infusion mash at 152 F for 60 mins, mashout, sparge, boil....etc. My OG was 1.049 and I hit 1.011 after about a week and a half. Transferred to a secondary on top of the raspberries and let that sit for a week.
Just forced carbed it, it looks and tastes amazing. |
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Gulating APA
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American Pale Ale
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25 Litres |
1.058 |
1.013 |
5.98 |
19.88 |
11.19 °L
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1.8K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 80 |
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: 3/6/2017 1:39 PM |
Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.
Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.
Avkjøles til 25 grader før overføring til gjæringskar.
Anbefalt gjæringstempratur 18 grader
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Orpheo Roja (Chimay Red Clone)
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Belgian Dubbel
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5 Gallons |
1.069 |
1.017 |
6.8 |
25.01 |
14.68 °L
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1.8K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
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: 2/12/2017 4:43 AM |
| Notes: IBU is fairly high for style, will consider adjusting before brew day. |
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Afterburner Chipotle Ale
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American Amber Ale
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5.5 Gallons |
1.059 |
1.017 |
5.6 |
37.93 |
18.29 °L
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1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 4:32 AM |
| Notes: Batch sparge with 3.5 gallons of 168 degrees water |
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White Water Wit
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Witbier
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5 Gallons |
1.054 |
1.014 |
5.27 |
10.76 |
5.06 °L
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1.8K |
0 |
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Author:
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Nyght
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.136 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 1/24/2015 4:55 PM |
| Notes: Recipe derived from Brewer's Connection in Tempe, Arizona. |
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War Pig
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Imperial IPA
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5.5 Gallons |
1.08 |
1.014 |
8.63 |
65.14 |
4.54 °L
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1.8K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 12:47 AM |
| Notes: |
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Hop Fruity
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Fruit Beer
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5 Gallons |
1.088 |
1.023 |
8.51 |
54.97 |
10.54 °L
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1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2014 5:29 PM |
| Notes: |
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Nutella
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American Brown Ale
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5 Gallons |
1.046 |
1.013 |
4.37 |
52.31 |
28.69 °L
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1.8K |
0 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2014 5:52 PM |
| Notes: Chocolate malt with hazelnut extract |
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Assclown Honeybrown
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American Brown Ale
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4.75 Gallons |
1.062 |
1.009 |
6.92 |
34.07 |
26.03 °L
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1.8K |
0 |
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 45 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.2 oz. |
Creation
Date: 9/26/2017 9:18 PM |
Notes: Batch Series #10NMP01
-American Brown Ale brewed with American malts and golden honey with a sharp bite from a carefully chosen selection of hops: MAGNUM for bittering and homegrown whole leaf CASCADE for a grapefruit flavor and aroma.
Yeast: Sept. 11, 2018 Lot#1061919 QC cell count: 2.77e9 cells/ml
Gypsum used to add sulfate "crispness" to the hop bitterness.
-Targeted Mash temperatures in the range of 152°F to 156°F to create a wort with a balance of fermentable and non-fermentable sugars.
-Re-circulate (vorlauf) until wort is fairly clear (15-20 minutes)
-Golden honey addition at flameout.
-All test equipment calibrated prior to use, samples temperature adjusted, FG measured with a precision hydrometer.
-BU:GU (Bitterness to starting gravity ratio): (IBU [34.07] divided by OG (62) = [.55]. (Note: 0.5 to 0.7 for a balanced amber brew).
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Half Wild Mead
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Dry Mead
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5.5 Gallons |
1.122 |
1.006 |
15.23 |
0 |
11.35 °L
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1.8K |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 15 |
Boil Gravity: 1.224 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2014 11:39 PM |
Notes: Bring 3 gallons water to boil, add malt extract, chalk and Irish Moss, boil 15 min, remove from heat, add honey, steep, cool, aerate and pitch yeast.
Brewed 4-22-2005
OG 1.120
FG 1.022 |
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Gose (Cherry + Apricot + Philly Sour)
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Gose
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5.5 Gallons |
1.047 |
1.006 |
5.26 |
11.12 |
3.45 °L
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1.8K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.04 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 86 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2022 9:48 PM |
Notes: Cherries added 3 days after pitching yeast
Using mining room to hold at 86F firm
Pitched cherries at 48hr mark - totally blended and warmed in hot water
dry hopped @ cold crash for 48 hours with 18 grams of citra |
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Westbound & Down Spirit Of The West
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American IPA
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5.5 Gallons |
1.058 |
1.01 |
6.36 |
64.96 |
3.38 °L
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1.8K |
0 |
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| 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. |
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Pumpkin Ale
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No Profile Selected |
5.5 Gallons |
1.048 |
1.013 |
4.62 |
22.91 |
17.06 °L
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1.8K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
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: 8/15/2014 1:45 AM |
Notes: Add Molasses and Pumpkin spice at flame out. Prior to transferring to the secondary fermenter check taste and add 1 additional tsp of pumpkin spice in needed.
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Motueka Wheat Beer
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Witbier
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23 Litres |
1.058 |
1.015 |
5.63 |
13.65 |
3.93 °L
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1.8K |
2 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2016 3:48 PM |
| Notes: |
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Pirate Session IPA Idaho 7
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American Pale Ale
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23 Litres |
1.04 |
1.01 |
4.04 |
48.14 |
4.88 °L
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1.8K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 11:38 PM |
| Notes: |
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Beeftown Mild
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Mild
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20 Litres |
8.875 |
2.357 |
3.44 |
22.95 |
17.1 °L
|
1.8K |
1 |
|
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| Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2013 5:48 PM |
| Notes: |
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Premium American Lager
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American Lager
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5.5 Gallons |
1.052 |
1.012 |
5.25 |
10.2 |
2.96 °L
|
1.8K |
5 |
|
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/11/2020 1:47 PM |
| Notes: 1.5 liter starter - fermented at 52 until barely bubbling in the blow off. 2 weeks at a minimum. Raise temperature to 68 for minimum of 3 days for diacytl rest. Transfer to secondary and cold crash to 34 degrees for minimum of 90 days. This is a light very easy drinking lager that goes down very well. Hard to guess its 5.9%! |
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Maiden Exportbier
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German Helles Exportbier
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5.5 Gallons |
1.051 |
1.008 |
5.62 |
25.39 |
5 °L
|
1.8K |
2 |
|
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| Boil
Size: 7.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 11.73 psi |
Creation
Date: 1/7/2024 6:33 PM |
| Notes: |
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