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Vienna Lager
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Vienna Lager
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5.5 Gallons |
1.056 |
1.016 |
5.3 |
22.73 |
9.6 °L
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6.9K |
4 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2014 3:10 PM |
Notes: Ingredients: Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn't add significant aroma and flavor and dark malts shouldn't provide any roasted character.
Vital Statistics:
OG: 1.046 - 1.052
IBUs: 18 - 30
FG: 1.010 - 1.014
SRM: 10 - 16
ABV: 4.5 - 5.7%
Commercial Examples: Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Gösser Dark, Noche Buena, Negra Modelo, Samuel Adams Vienna Style Lager, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber
Wyeast Strains:
2124 - Bohemian Lager™
2278 - Czech Pils™
2308 - Munich Lager™
2633 - Octoberfest Lager Blend™
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Coopers Best Extra Stout
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American Stout
|
20 Litres |
1.065 |
1.015 |
6.54 |
33.53 |
39.15 °L
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6.9K |
2 |
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Author:
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Mall
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| Boil
Size: 27.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 4/14/2015 5:03 AM |
| Notes: |
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Chimay Bleue Style Trappist Reserve
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Belgian Dark Strong Ale
|
28 Litres |
20.597 |
3.197 |
9.6 |
34.96 |
19.26 °L
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6.9K |
3 |
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Author:
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Cockfighter
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 13.6 |
Efficiency: 90 |
Mash Thickness: 2.8 |
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: 8/1/2016 3:59 PM |
| Notes: |
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Nutella Imperial Milk Stout
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Sweet Stout
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5.5 Gallons |
1.092 |
1.019 |
9.55 |
21.78 |
40 °L
|
6.9K |
2 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 5/22/2012 4:17 AM |
| Notes: |
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Goose Island County Bourbon Stout Clone
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American Stout
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5.5 Gallons |
1.125 |
1.021 |
13.67 |
66.84 |
43.44 °L
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6.9K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2016 4:18 AM |
Notes: 2 packages of Safale American (US-05) Dry Yeast
Mash Schedule:
• Saccharification Rest: 150°F for 75 minutes
• Do not mash out (chances are, you won’t have much space to work with).
• NOTE: This is a lot of malt for a 10 gallon mash/lauter tun. Don’t worry about hitting volume of strike water. Add as much water as your mash tun will hold while still being able to close your lid. If you miss your preboil gravity, compensate by adding more light dry malt extract.
Sparge with 170°F water to achieve a preboil volume of 7.5 gallons.
Boil:
Follow the hop/fining schedule outlined above for a 120-minute boil. Add the light malt extract before you start the boil. Be extra careful for the hot break. There are a lot of sugars in the wort and will try to boil over. Once the hot break subsides, start your boil counter for 120 minutes.
Cool wort down to 70 degrees. While wort is cooling, rehydrate dry yeast. Once you have reached 70 degrees either aerate or oxygenate your wort. Pitch the rehydrated yeast.
Ferment at 65-67° for 21-28 days.
After sampling, transfer the beer to the barrel of your choosing.
Let sit in the barrel for a minimum of 6 months. Do periodic sampling to check how the flavor develops over time. You may need to purge oxygen from the barrel with a couple quick bursts of CO2. Once the desired level of wood/spirit flavor is achieved, siphon the beer into kegs and enjoy!
Primary fermenter 21 days 65-67°
Secondary 14 days with oak chips 65-67°
Transfer to glass carboy with oak cylinders, age for 3-6 months at 55 degrees. Taste after 3 months.
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Negra Modelo Clone - Mexico - 20 L
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Dark American Lager
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20 Litres |
1.051 |
1.008 |
5.6 |
25.46 |
18.12 °L
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6.9K |
1 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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: 9/8/2015 8:20 PM |
Notes: Pronto para beber assim que carbonatada
Pico enter 3 e 7 meses
Fermentar por 7 dias.
Maturação:Iniciar com 7 ºC e diminuir gradualmente até 1ºC em um período de 2 semanas.
Três dias antes do engarrafamento trazer para 15ºC
Carbonatação por 2 semanas. |
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Blood Orange Mead
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Sweet Mead
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3 Gallons |
1.098 |
1.001 |
12.7 |
0 |
4.29 °L
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6.9K |
2 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 6/1/2016 8:16 PM |
Notes: Was going to use Wyeast Sweet Mead, but could not get it any fermentation or action showing fermentation from my starter. Ended up using Vintner's Harvest CY17 which was probably a blessing as the Mead came out wonderful.
Also used Orange Blossom Honey and mixed with spring water. I pasteurized the honey as this was native honey from the hive.
Did the Yeast Nutrients and Yeast Energizer in 3 separate steps. At the beginning, when the Mead was at 1.060 and then again at 1.030.
Degased and transfered 3 separate times for clarity. Ended up with 2.75 gallons before bottling. |
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Ginger! [IPA]
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American IPA
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5 Gallons |
1.061 |
1.015 |
5.97 |
75.12 |
11.89 °L
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6.8K |
2 |
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| Boil
Size: 6.66 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 7/24/2011 9:12 PM |
| Notes: Ginger boiled for 45 minutes |
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Brooklyn Lager Clone BYO
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Vienna Lager
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50 Litres |
1.057 |
1.017 |
5.31 |
35.74 |
9.08 °L
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6.8K |
1 |
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Author:
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Ølbrygger
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| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: Sugar |
Priming Amount: 6g/l |
Creation
Date: 1/29/2016 8:37 PM |
Notes: NB! Fast increase in mash temp from 57 to 69. Consider adding hot water to speed up this step.
Pitch yeast at 13C.
Reduce to 11C after 24 hrs.
Increase temp to 16C for 48 hrs at end of fermentation.
When fermentation finishes, lager at 2.2C
After one week of 2.2C, add dry hop for 10 days before bottling.
(Recipe from BYO. Replace pilsner malt for 2-row pale which is not available here.) |
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Kolsch With A Kick !!!
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Kölsch
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5 Gallons |
1.051 |
1.012 |
5.11 |
33.91 |
4.28 °L
|
6.8K |
10 |
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| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 4/21/2012 4:09 PM |
| Notes: Mash 148 for 90 |
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American Strong Ale
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American Strong Ale
|
5 Gallons |
1.083 |
1.021 |
8.1 |
63.86 |
12.67 °L
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6.8K |
2 |
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| Boil
Size: 8.26 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/26/2016 4:14 AM |
| Notes: |
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The Dude Abides White Russian Imperial Stout
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Russian Imperial Stout
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1 Gallons |
1.114 |
1.029 |
11.25 |
67.19 |
40 °L
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6.8K |
2 |
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| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 7:07 AM |
| Notes: An experiment to produce an oat soda that The Dude would approve of. |
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Huell Melon Pale Ale
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American Pale Ale
|
23 Litres |
1.057 |
1.013 |
5.74 |
35.29 |
7.31 °L
|
6.8K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 1/27/2016 1:19 PM |
| Notes: |
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2026 Rauchbier
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Rauchbier
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21 Litres |
1.051 |
1.01 |
5.32 |
22.57 |
13.14 °L
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6.8K |
1 |
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| Boil
Size: 22.16 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2016 3:18 AM |
Notes:
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Hoegaarden Witbier Clone
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Witbier
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6 Gallons |
1.044 |
1.012 |
4.12 |
13.64 |
3.88 °L
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6.8K |
3 |
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| Boil
Size: 8.27 Gallons |
Boil Time: 75 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 7/30/2015 8:25 PM |
| Notes: |
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Smoked Dark Chocolate Stout
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American Stout
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5 Gallons |
1.062 |
1.019 |
5.54 |
50.61 |
39.73 °L
|
6.8K |
1 |
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| Boil
Size: 7 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: 5/30/2012 4:01 PM |
| Notes: |
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Spiced Pear Mead
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Semi-Sweet Mead
|
1 Gallons |
1.105 |
1.001 |
13.61 |
0 |
4.5 °L
|
6.8K |
0 |
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| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.21 |
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: 11/24/2017 9:17 PM |
Notes: 1. Boil 2.5 Cups of chopped pear
2. Drop temperature to 160 degrees and add honey.
3. Add 1 tsp of ground cinnamon
4. Add 1 tsp of whole cloves
5. Keep at 160 F for 10 minutes.
6. Chill in Fridge
7. Wait untill temperature is around 80 F
8. Add to primary with yeast, go ferm, and additional water |
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House American Wheat Ale
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American Wheat Beer
|
6.5 Gallons |
1.055 |
1.006 |
6.5 |
13.63 |
3.61 °L
|
6.8K |
4 |
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| Boil
Size: 9.13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 88 |
Mash Thickness: 1.3 |
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: 2/17/2019 3:50 PM |
| Notes: https://www.homebrewersassociation.org/homebrew-recipe/uberbrew-white-noise-american-wheat-ale/ |
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Simplória Ale
|
American Pale Ale
|
10 Litres |
1.05 |
1.01 |
5.21 |
42.03 |
6.66 °L
|
6.8K |
2 |
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| Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 1:12 AM |
| Notes: |
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Mill Town Maibock
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Maibock/Helles Bock
|
14 Gallons |
16.574 |
4.324 |
6.68 |
30.44 |
6.67 °L
|
6.8K |
0 |
|
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| Boil
Size: 13.8 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: Forced Carbonation |
Priming Amount: 2.7 volumes |
Creation
Date: 2/15/2013 12:42 AM |
| Notes: Got third place in the first round of the 2013 NHC in St. Paul with an average score of 37.5. |
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