|
Foster's 3 Gal Clone, Try 1
|
California Common Beer
|
3 Gallons |
1.054 |
1.012 |
5.55 |
24.38 |
6.52 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2015 10:45 PM |
| Notes: |
|
|
GoldPils
|
German Pils
|
20 Gallons |
1.052 |
1.015 |
4.8 |
50.81 |
5.67 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: co2 |
Priming Amount: 9.7 psi |
Creation
Date: 7/3/2020 1:35 PM |
| Notes: |
|
|
Zappa SMaSH IPA
|
American IPA
|
10 Gallons |
1.062 |
1.012 |
6.56 |
47.46 |
3.95 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 11.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/13/2019 5:00 PM |
| Notes: |
|
|
Shipyard Pumpkin Ale Clone Recipe
|
Autumn Seasonal Beer
|
5 Gallons |
1.054 |
1.013 |
5.28 |
21.12 |
6.86 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
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: 10/12/2018 6:43 PM |
| Notes: |
|
|
NEIPA Chinook Amarillo Citra Mosaic
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.32 |
66.5 |
8.23 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2018 4:41 PM |
| Notes: |
|
|
Mango Witbier
|
Witbier
|
20 Litres |
1.051 |
1.015 |
4.75 |
15.32 |
3.58 °L
|
1.7K |
1 |
|
|
Author:
|
|
ChivoBrewingCo.
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 203 g |
Creation
Date: 3/15/2017 5:45 PM |
| Notes: |
|
|
Garage
|
Blonde Ale
|
5.5 Gallons |
1.055 |
1.011 |
5.7 |
19.34 |
4.56 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 5/27/2016 1:46 PM |
| Notes: |
|
|
Zombie Smash
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.22 |
37.5 |
5.38 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2016 7:23 PM |
| Notes: |
|
|
Darkness Pale Ale
|
American Pale Ale
|
25 Litres |
1.052 |
1.014 |
5.08 |
36.35 |
12.8 °L
|
1.7K |
2 |
|
|
Author:
|
|
ConImp
|
|
| Boil
Size: 35 Litres |
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: 2/23/2012 12:07 PM |
| Notes: Tørrhumle fra dag fem. |
|
|
Basic B Porter
|
Robust Porter
|
5.25 Gallons |
1.052 |
1.013 |
5.11 |
39.94 |
29.5 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2014 7:43 PM |
| Notes: |
|
|
New Shoes
|
Imperial IPA
|
6.5 Gallons |
1.076 |
1.015 |
8 |
123.31 |
8.77 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 8/5/2014 6:10 PM |
| Notes: Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 170F. 90 minute boil. 0 Minute hopstand hops get added at flameout and stand for 45 minutes. 0 min Aroma hops get added at 160F during chilling. Pitch and ferment 68F-72F (basically room temp). Primary for a total of 14 days so that everything clears up nicely, cold crash for 2 days at or below 40F, then rack to secondary and bring back to ferm temps. Add first dry hop, 2 days later add second dry hop and filter and bottle at the end of day 4. Bottle and condition for 21 days at 70F. |
|
|
Nutcase Brown
|
American Brown Ale
|
8 Gallons |
1.055 |
1.017 |
4.88 |
28.5 |
22.11 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2014 12:20 PM |
| Notes: This recipe is from Great Fermentation, but I've added an extra 1/4 lb of Victory Malt. |
|
|
Mu Joose
|
Specialty IPA: New England IPA
|
50 Litres |
1.074 |
1.018 |
7.27 |
32.12 |
5.66 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 8/14/2020 1:57 AM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, add the second dry-hop addition for another 3 days.
Dump sediment before 2nd dry hop and after cold crash.
Package at 2.6 volumes of CO2 and consume fresh. |
|
|
(Extract) Big Dumb Belgian Ale
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.077 |
1.017 |
7.87 |
27.1 |
28.18 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2013 5:18 PM |
| Notes: |
|
|
MentalMan
|
American Pale Ale
|
26 Litres |
1.045 |
1.013 |
4.22 |
54.04 |
12.94 °L
|
1.7K |
3 |
|
|
Author:
|
|
NewBier
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 1/28/2013 10:00 PM |
| Notes: |
|
|
Black & Barley Stout
|
American Stout
|
3 Gallons |
1.052 |
1.013 |
5.16 |
44.05 |
35.01 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 65 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 11/5/2012 5:08 PM |
| Notes: |
|
|
Will's Good Eye V3.1
|
Wee Heavy
|
5.5 Gallons |
1.101 |
1.025 |
9.91 |
19.12 |
20.1 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 7.08 Gallons |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 80 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2020 6:22 PM |
Notes: 2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring.
I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good.
Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?)
Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4.
Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach.
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster
Starter:
342 g Briess Pils DME
2L distilled water
one ball of CaCl2
pinch of Ca2SO4
pinch of NaCl (table)
pinch of yeast nutrient
1 Pack of WLP028
7 pellets of EKG
Boiled then cooled to 70ºF with ice water bath in sink
~18 hours @ room temp (~60-70ºF)
Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor. |
|
|
Kifoda K1
|
American Pale Ale
|
10 Litres |
1.048 |
1.011 |
4.88 |
31.58 |
7.39 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2015 12:11 AM |
| Notes: |
|
|
Indian River IPA
|
Imperial IPA
|
10 Gallons |
1.076 |
1.019 |
7.48 |
140.76 |
6.85 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 12.93 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2013 5:46 PM |
Notes: Primary 7 days at 67, secondary 7 days at 65
Dry hop in secondary |
|
|
Kate The Russian Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.107 |
1.022 |
11.19 |
69.89 |
40 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 63 |
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: 7/5/2012 5:27 PM |
| Notes: |
|
|
|
|