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My Easy Bock
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Eisbock
|
13 Litres |
1.083 |
1.019 |
8.35 |
25.21 |
19.31 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2017 1:23 PM |
| Notes: |
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OJ Simpson
|
American IPA
|
4.5 Gallons |
1.068 |
1.017 |
6.77 |
72.82 |
6.59 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2016 6:17 PM |
Notes:
Add 1/4 lb flour to mash? |
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Basic Whiskey
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American Light Lager
|
6 Gallons |
1.086 |
1.02 |
8.7 |
0 |
4.11 °L
|
1.8K |
0 |
|
|
Author:
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|
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| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.074 |
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: 11/5/2016 2:18 AM |
| Notes: |
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London Pride Clone
|
Best Bitter
|
25 Litres |
1.043 |
1.011 |
4.22 |
33.67 |
10.1 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/31/2023 2:19 PM |
Notes: This recipe has been derived from an actual brew log from Fullers Griffin Brewery in Chiswick, London in 2018 and which I have had the pleasure to have done the brewery tour on many occasions! The original brew log had a grain bill of over 15000kg and hop bill of over 90kg and I have scaled them down to produce this recipe with a finished volume of 25 litres. The original brew log ingredients were Simpsons Pale Malt, Light Crystal malt, chocolate malt, Target hop pellets, Nothdown, Challenger and EKG hop pellets, but fullers don’t stick to the same malts each time, but whatever makes are available. If you want a really authentic clone, then use the Wyeast 1968 ESB yeast and don’t let the temperature get too high or you’ll get too much fruit. Fullers start the ferment at 16°c, then let the temperature rise naturally to max 20°c. If you want to keg and keep at fridge temperatures then don’t go below 6°c or you will loose the delicate flavours. Also don’t over carbonate. Leave the brew in the keg at a low carbonation level of around 0.5 to 1 psi and then use CO2 to push the beer out if needed. If you carbonate it too much you will again loose the delicate malt and hop flavours.
This brew was cold crashed for 3 days then kegged and fined with gelatin. Served at 6/7°c from my Keggerator. Works just as well if not better at cellar temperature, but it’s a matter of choice.
Standard Burtinisation for the brew liquor
These are my last tasting notes for this brew:
Just kegged the brew and drew off a sample to try. Lovely amber colour, floral hops on the nose and full bodied and malty, with a soft mouthfeel and lovely floral green hop flavour, just like London Pride! Bitterness is prefect and clean and lingers a while due to those Target bittering hops. Slightly more fruitiness than LP, but that will be due to the fermentation temperature as it rose to 21°c. Brew is about 98% clear already which is due to the excellent ESB yeast which is very flocculant and clears down quickly.
My mates, all Brits and lovers of London Pride, were blown away by this brew. They struggled to believe that I’d made it in my kitchen at home!
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Peroni
|
Bohemian Pilsener
|
30 Litres |
1.05 |
1.01 |
5.24 |
12.84 |
4.55 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2020 4:59 PM |
| Notes: Start gjæringen på 18 grader og la synke til 11-12 grader når stormgjæringen er startet ca 1 time etter lokket er satt på dunken. |
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Let The Beat Drop
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Oatmeal Stout
|
6.5 Gallons |
1.068 |
1.018 |
6.49 |
38.89 |
34.83 °L
|
1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 73 |
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: 9/23/2019 12:38 AM |
| Notes: |
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Ale: Keeper: NEIPA
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Specialty IPA: New England IPA
|
11 Gallons |
1.071 |
1.019 |
6.89 |
67.07 |
5.63 °L
|
1.8K |
0 |
|
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 8/30/2018 3:27 PM |
Notes: 10/29/2019
This beer was delicious. It got better with a little bit of age on it, like the 3rd week it was pineapple and citrus goodness.
Acid malt was originally 1 lb but pH went down to 5.13 so adjusted down to .75lbs. 9/4/2018
9/16/2018
Originally included a .5 ounce simcoe charge for bittering at 30 minutes, about 10 IBU plus 1.3oz Simcoe in the whirlpool. Removed because the resulting beers was more resin-bitter than I wanted. I think lowering the IBUs from 80 to 60 and removing that pine-resin flavor will improve the beer significantly
2/21/2019
Removed Maris Otter, made all canadian 2-row and flaked oats. |
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UK Pale Ale
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Standard/Ordinary Bitter
|
20 Litres |
1.047 |
1.011 |
4.76 |
26.54 |
5.28 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2018 8:23 PM |
| Notes: |
|
|
MadredeDeus#47 - Strong Golden Ale
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Belgian Golden Strong Ale
|
60 Litres |
1.078 |
1.01 |
8.83 |
25.32 |
4.65 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 50 Litres |
Boil Time: 120 |
Boil Gravity: 1.055 |
Efficiency: 60 |
Mash Thickness: 4.28 |
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: 3/7/2018 3:26 AM |
Notes: 3 pacotes de safale t-58.
Starter de 24h com 1,1L
18ºC por 18h. Sobe para 20ºC até bater 1.025 e sobe para 23ºC até atenuar.
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Piney The Alder
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Double IPA
|
5 Gallons |
1.081 |
1.015 |
8.66 |
105.6 |
7.6 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 40 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 5:12 PM |
Notes: No sparge. 5 L mash out. 180 F
Flame out hops:
add at end of boil. mix hops in well with Immersion Chiller. Chill wort down to 170 F. Let stand at 170 for 15 min. Chill to pitching temp.
Dry Hops:
first DH goes into primary at end of fermentation.
2nd DH into modified (shortened dip tube) and oxygen free keg.
Jump (bev port to bev port) finished beer into another keg following DH |
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IPA CiGaAp
|
American IPA
|
5 Litres |
1.066 |
1.016 |
6.46 |
59.03 |
6.4 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 85 |
Mash Thickness: 2.75 |
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: 8/11/2013 10:45 PM |
| Notes: |
|
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Scullin Wild Beer
|
Wild Specialty Beer
|
6 Litres |
1.05 |
1.01 |
5.22 |
12.71 |
5.55 °L
|
1.8K |
0 |
|
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Author:
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stretch
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| Boil
Size: 8 Litres |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 4/3/2016 5:12 AM |
Notes: Wild Scullin yeast collected by putting gauze covered starter out overnight under cherry tree in early March 2016 (Autumn). Very cloudy mash (turbid). brewed 3 April 16. into 5.5l flagon, racked Tues 19 April.
18 June 15 - Added 2 oak chips whittled from a french oak stave - maybe 5g. |
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Ale Lalas
|
Irish Red Ale
|
14 Litres |
1.061 |
1.015 |
6 |
34.47 |
20.97 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 46.5 |
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: 5/2/2014 6:02 PM |
Notes:
18 SRM
28 IBU
Melanoidina (Victory Malt)
Metade de Munique
A outra metade de Pilsen
Caramel só pra dar uma corzinha ou até mesmo mel (cerca de 130g)
Fermento: British ou American ou Irish Ale |
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Nicoles Party Pale/IPA
|
American Pale Ale
|
5.75 Gallons |
1.062 |
1.011 |
6.66 |
42.85 |
8.37 °L
|
1.8K |
0 |
|
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| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.45 |
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: 2/13/2014 5:40 PM |
| Notes: Brewed on 2/17/14. Strike water was 170F. Hit about 153 and recirculated about 2 gallons. Left the lid open and it dropped down to 152F. Didn't take a pH because I didn't feel like it. 87% kettle efficiency into the boil, pre-boil gravity was 1.050.Got about about 5.75 gallons from the boil. 2/18/14 Yeast are slow to start but that might be because they were thermally shocked on accident. I think the rehydration water was about 80F. Currently there's some activity and it's sitting at 65F. 2/19/14 beer has been about 68/69F. 2/20/14 temp is about 68F, previous evening I iced it a bit because I thought it would climb up in temp. 3/9/14 biofined with about 1.5 tbls. Dry hopped 3/10/14. Dunno how the biofining will impact the DH as I biofined prematurely. Kegged on 3/19/14. |
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Shane's Pale Ale 377 5%
|
American Pale Ale
|
162 Gallons |
1.051 |
1.013 |
4.96 |
52.8 |
3.68 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 164 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 82 |
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: 3/18/2016 5:14 PM |
| Notes: Highlights Cascade hops, super drinkable golden ale. This yeast attenuated to 82% on my batch. |
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High Noon Session IPA
|
American IPA
|
5 Gallons |
1.047 |
1.008 |
5.03 |
47.11 |
7.34 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 63 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 9:40 PM |
Notes: Base malt is Avangard Pale Ale Munich malt is Avangard brand too. Pitch two packets of yeast.
Recipe Pulled from Experimentalbrewing.com |
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English Dark Mild Ale (w/ Spices)
|
Dark Mild
|
4.8 Gallons |
1.042 |
1.016 |
3.38 |
12.23 |
17.59 °L
|
1.8K |
1 |
|
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|
| Boil
Size: 5.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2015 5:08 PM |
| Notes: |
|
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Winter Wheat Lager 2
|
Czech Dark Lager
|
5 Gallons |
1.058 |
1.013 |
6.06 |
32.57 |
46.18 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 1.75 |
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: 5/17/2015 9:00 PM |
| Notes: |
|
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19A. American Amber Ale
|
American Amber Ale
|
20 Litres |
1.052 |
1.01 |
5.51 |
35.94 |
13.73 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2018 12:47 PM |
| Notes: |
|
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Belgium Wit
|
Witbier
|
21 Litres |
1.05 |
1.013 |
4.75 |
15.25 |
3.18 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: 0.245 |
Creation
Date: 9/23/2014 11:51 PM |
| Notes: |
|
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|
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