|
RPA
|
American IPA
|
5.5 Gallons |
1.057 |
1.014 |
5.61 |
62.36 |
8.65 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Force Carbonate |
Priming Amount: 10 PSI @ 38F |
Creation
Date: 2/17/2015 2:36 PM |
| Notes: 2 packets of rehydrated s-04 |
|
|
Ball-A-Holic Hefe
|
Weissbier
|
6.5 Gallons |
1.06 |
1.013 |
6.22 |
23.06 |
4.22 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8.83 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
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: 9/4/2021 6:31 AM |
Notes: Single Decoction Mash; Mash-in, 120 f Protein Rest.
Take approx 1/3 of the total mash to decoct, run the decoction through the 120 f, 140 f, and 150 f, rests for 20 mins each, then bring to a boil and boil for 30 mins adding liquor as needed. Dump the decoction back into the main mash and adjust as necessary to hit;
140 f - Hefe Rest, 20 mins
Heat to;
150 f - Sac Rest, 90 mins
Heat to;
168 f - Mash-out, 20 mins
Special Instructions / Notes:
Used RO water from a machine in Burbank. This beer should be served young, I bottled this beer from the primary after 8 days of fermentation and those bottles won Best of Show at the Mayfaire Competition in 2010. |
|
|
SchuBrew Fresh Squeezed
|
American IPA
|
5.5 Gallons |
1.066 |
1.009 |
7.42 |
69.44 |
10.48 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 6.76 psi |
Creation
Date: 4/19/2020 2:26 AM |
| Notes: 1st place Kansas City Bier Meisters 2016 - 24 Entries |
|
|
Four Winds IPA Clone - Winner
|
American IPA
|
23 Litres |
1.071 |
1.017 |
7.04 |
88.74 |
10.82 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2019 1:32 AM |
| Notes: |
|
|
Pliny The Elder
|
American IPA
|
6 Gallons |
1.086 |
1.019 |
8.77 |
285.81 |
7.03 °L
|
1.8K |
6 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2018 9:15 PM |
| Notes: |
|
|
SchuBrew Barrel Aged EIS Quad
|
Belgian Dark Strong Ale
|
8 Gallons |
1.089 |
1.014 |
9.78 |
24.92 |
20.79 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2017 3:17 PM |
| Notes: Once done fermenting. EIS in keg. Transfer to a glass carboy age with bourbon soaked oak chips until flavor is reached |
|
|
Cosmic Beers Of Liverpool Gamma Ray Clone V1
|
American Amber Ale
|
21 Litres |
1.056 |
1.014 |
5.59 |
56.3 |
8.67 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2016 12:58 PM |
| Notes: Based on a Beavertown clone recipe, this has been scaled up for a larger batch. |
|
|
New Fat Mike
|
Double IPA
|
5 Gallons |
1.081 |
1.018 |
8.29 |
86.08 |
11.74 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/6/2016 9:21 PM |
| Notes: |
|
|
American Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.062 |
1.011 |
6.74 |
40.67 |
6.48 °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: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2015 3:32 PM |
| Notes: |
|
|
Arnold Palemer
|
Specialty Fruit Beer
|
4 Gallons |
1.057 |
1.014 |
5.71 |
23.98 |
10.99 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 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: 1.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 5:06 AM |
Notes: Mash/Lauter into keg.
Kettle sour for 1 day at 100 degrees with WLP Lactobacillus D.
Siphon into kettle.
Boil 60 minutes, adding hops in the last 15 minutes, with a fining agent.
Add in lemon (for flavor/sour) and lactose (for sweetness).
Primary fermentation
In secondary, add tea leaves in a muslin bag and lemon zest in a separate muslin bag.
Take lemon zest out in two weeks.
Take tea out in four weeks.
Tea may be Rooibos, Black, or Green.
|
|
|
Edmund Fitzgerald Porter
|
Robust Porter
|
11 Gallons |
1.066 |
1.02 |
6.02 |
40.73 |
42.97 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 1.4 |
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: 12/10/2016 11:49 PM |
Notes: For 11 gal/ 41.64 liter batch mash notes:
Mash schedule: single
Infusion, medium body,
Batch sparge
Total grain weight 25 lbs
Step time name description step temp
60min mash in add 31.25 qt of water at 166.9 F 154.0 F
Notes (for 11 gal/ 41.64 liters):
Dough-in with 7.75 gallons of 167 F water
Double batch sparge with 5 gallons of 170 F water per sparge
Collect 13.69 gallons of wort in kettle for boil
30 psi for 2 days, gently stir - then 30 psi for another 12 hours, then serve.
12/31/25 - increased pale malt by 3 lbs. |
|
|
DUVEL CLONE
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.061 |
1.016 |
5.94 |
35.27 |
4.33 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 12/21/2016 9:05 PM |
| Notes: |
|
|
Who's Your Taddy Porter
|
English Porter
|
3.5 Gallons |
1.052 |
1.013 |
5.19 |
27.05 |
27.41 °L
|
1.8K |
2 |
|
|
Author:
|
|
WOBrewer
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 12:03 AM |
| Notes: After primary, bottle half and secondary other half on raspberries |
|
|
BYO's Blanche Oreiller
|
Witbier
|
5.5 Gallons |
1.051 |
1.013 |
4.94 |
15.49 |
4.11 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
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: 3/8/2016 9:27 PM |
| Notes: |
|
|
Oktoberfest - Dogtoberfest
|
Märzen
|
5.5 Gallons |
1.058 |
1.016 |
5.47 |
26.66 |
10.96 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.58 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: Forced Carbonations |
Priming Amount: 30psi |
Creation
Date: 7/21/2018 5:47 PM |
| Notes: |
|
|
Hefewiezen 2013 Ninkasi Gold Winner
|
Weissbier
|
10.5 Gallons |
1.059 |
1.015 |
5.84 |
10.38 |
5.08 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 1.33 |
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: 1/22/2016 10:44 PM |
Notes: 2015
“El Hefe”
Weizen/Weissbier
Ingredients for 5.5 U.S. gallons (20.82 L)
3.65 lb (1.65 kg) German Pilsner malt
5.6 lb (2.54 kg) German wheat malt
0.8 oz (23 g) Hallertauer Mittelfruh pellets, 3.4% a.a. (60 min)
Wyeast 3068 Weihenstephan Weizen ale yeast, 1 quart
Original Specific Gravity: 1.052
Final Specific Gravity: 1.012
Boiling Time: 90 minutes
IBU: 8.3
SRM: 3
ABV: 5.3%
Primary Fermentation: 9 days at 62° F (17° C).
Directions:
Start with RO water, add 2.2 g calcium chloride to mash, add 2.7 g calcium chloride to sparge. Use a double decoction mash schedule with the following rests. Acid rest: 113° F (45° C) for 15 minutes. Protein rest: 126° F (52° C) for 15 minutes. Mash at 146° F (63° C) for 20 minutes, then 158° F (70° C) for 20 minutes. Mash out at 167° F (75° C) for 10 minutes.
Links:
List of winners
http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html
2013 Gold Winner
http://wiki.homebrewersassociation.org/ElHefeDB
This was the original recipe for this fork.
NHC 2009 Winner
http://wiki.homebrewersassociation.org/ElHefe
https://www.homebrewersassociation.org/homebrew-recipe/el-hefe-3/
This variation uses more wheat than pilsner grain and Sterling whole hops
https://www.brewtoad.com/recipes/gordon-strong-el-hefe-hefeweizen
Uses acidulated malt and has very specific mash steps |
|
|
Milkshake IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.063 |
1.022 |
5.38 |
57.38 |
6.35 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2019 9:32 PM |
| Notes: |
|
|
*2G Mr. Beer - Pennsylvania Traditional Lager (CZ)
|
American Lager
|
2.25 Gallons |
1.04 |
1.009 |
4.1 |
6.31 |
7.06 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.182 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2019 6:17 PM |
| Notes: |
|
|
Le Petit Prince
|
Saison
|
16 Gallons |
1.023 |
1.001 |
2.81 |
19.7 |
2.14 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 60 |
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: 6/12/2019 6:20 PM |
| Notes: |
|
|
Noble Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.049 |
1.012 |
4.82 |
33.7 |
4.56 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2014 5:36 PM |
Notes: Pitched 2nd generation washed yeast 2042
@75 degrees.
Immediately set fermentor in 52 degrees cooler.
D-Rest 3 days at 60 degrees when primary fermentation is near complete.
Transfer to secondary after D-Rest
Lager at 34 degrees for 4 weeks before bottling or kegging |
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|
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