|
English Nut Brown Ale
|
Northern English Brown
|
5.5 Gallons |
1.051 |
1.016 |
4.62 |
29.12 |
20.38 °L
|
6.7K |
3 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 52 |
Mash Thickness: 1 |
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: 11/25/2013 7:22 PM |
Notes: Final gravity = 1.06
ABV as calculated = 6% |
|
|
Almond Joy Stout
|
American Stout
|
11 Gallons |
1.004 |
1.001 |
0.38 |
0 |
1.4 °L
|
6.7K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.004 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 11/13/2014 1:56 AM |
Notes: 5 lbs. Amber DME
1 lb. Dark DME
.5 lb. Roast Barley (American)
.25 lb. Crystal 120
.5 lb. Chocolate Malt (American)
.5 lb. Flaked Barley
.5 lb. Flaked Oats
1 lb. Lactose (Milk Sugar)
1.8 Oz. Cascade Pellets (6.2%) for 60 minutes (any hops will do as long as they come up to about 50
IBUs)
2 packages Safale 05 dry yeast, hydrated
2 oz. cocoa nibs soaked in vodka for 2 weeks (I add just enough vodka to cover the nibs and I add the
liquid and the nibs in secondary)
Natural coconut and organic almond extract (purchased at the Savory Spice Shop; I get the 4 ounce
bottle of natural coconut, the 2 ounce bottle of organic almond)
· Steep dark malts, crystal malt and flaked grains in 1.5 gallons of water at between 150-160F for
1 hour
· When steeping is complete, strain liquid and add to 4.5 gallons of water
· Add all of the DME and heat to a boil.
· Once boiling, add the hops and boil for 60 minutes
· With 15 minutes remaining, add Whirlfloc or Irish moss
· With 5 minutes remaining, add the lactose
· Upon completion of the boil, cool and pitch rehydrate yeast
· Start soaking the cocoa nibs in vodka
· Ferment at room temperature for two weeks
· Transfer to secondary and add the cocoa nib/vodka mixture; let sit for one week
· After one week in secondary, siphon into a keg and add the coconut extract to taste; I add about
an ounce, taste, add a little more etc. You want a nice blend of chocolate and coconut. I go real
light on the almond extract as it needs to be a distant third in flavor behind the chocolate and
coconut but be slightly evident in the flavor
According to the brewing software that I use (Pro Mash) these are the numbers:
· OG = 1.069
· IBUs = 50.1
· My final gravity was 1.015
· 7.15% abv |
|
|
Melbourne/Victoria Bitter Double Batch
|
Premium American Lager
|
29 Litres |
1.06 |
1.011 |
6.46 |
59.42 |
5.6 °L
|
6.7K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
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: 6/5/2015 3:10 AM |
| Notes: |
|
|
Robust Porter 3
|
American Porter
|
5 Gallons |
1.066 |
1.018 |
6.2 |
41.52 |
35.2 °L
|
6.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 12:45 AM |
Notes: 3rd place 2015 World Cup of Beer. https://www.worldcupofbeer.com/wp-content/uploads/sites/2/2015/04/2015.pdf
2nd place 2015 Alameda County Fair (Coal Porter)
http://www.beercomps.org/baboprev/BABO2015.html |
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Thunderstruck Pumpkin Ale AG
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.016 |
5.27 |
41.09 |
18.03 °L
|
6.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
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: 8/17/2012 4:39 PM |
Notes: Before Mash, apread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F.
During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons. |
|
|
Ten Pounds Brewing: Red Barbarian
|
Specialty IPA: Red IPA
|
6 Gallons |
1.061 |
1.012 |
6.48 |
72.48 |
15.41 °L
|
6.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.45 |
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: 12/8/2014 7:05 PM |
| Notes: Yeast is actually Imperial Organic Yeast "Barbarian" |
|
|
Eric And Al's Smashed Face Amber Ale Clone (3 Floyds)
|
American Amber Ale
|
2.6 Gallons |
1.052 |
1.013 |
5.1 |
59.02 |
12.55 °L
|
6.7K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 2/3/2016 8:31 PM |
| Notes: |
|
|
Founders Mosaic Promise
|
Blonde Ale
|
5.5 Gallons |
1.056 |
1.011 |
5.88 |
61.15 |
4.99 °L
|
6.7K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
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: 4/1/2016 12:45 AM |
Notes: This came out amazing! The hops are very close, for brighter hop flavors use more at flame out and dry hopping. As much as you are willing to buy!
Use Maris Otter if you can not get Simpsons Golden, it's very good too!
BIAB style
I mashed the 8lbs of grains in 4 gallons for 75 min in a bag at 152 degrees. Then drained grains and poured 1 gallon of 170 degree water through them.
I did a 20 min hop stand during and before cooling.
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|
|
Chocolate Stout
|
No Profile Selected |
80 Litres |
1.053 |
1.01 |
5.71 |
35 |
41.98 °L
|
6.7K |
2 |
|
|
|
| Boil
Size: 100 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2016 2:33 AM |
| Notes: |
|
|
1 Gallon Imperial Stout
|
Russian Imperial Stout
|
1 Gallons |
1.104 |
1.019 |
11.09 |
84.83 |
50 °L
|
6.7K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/25/2019 5:46 PM |
| Notes: |
|
|
Flemish Blueberry Sour
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.049 |
1.009 |
5.24 |
14.45 |
3.57 °L
|
6.7K |
4 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 6/26/2016 1:46 PM |
| Notes: |
|
|
Peaches And Cream 5 Gal
|
Cream Ale
|
6.5 Gallons |
1.048 |
1.011 |
4.9 |
28.03 |
3.73 °L
|
6.7K |
1 |
|
|
Author:
|
|
Amapola Ales
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.5 |
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: 7/1/2016 4:59 AM |
Notes: mesh back for peaches, after boil freeze for 2ndary. week 2.
lager at 55 after 2 week for 2 more. |
|
|
Summit EPA Clone V1.4
|
American Pale Ale
|
6 Gallons |
1.049 |
1.009 |
5.3 |
42.22 |
8.67 °L
|
6.7K |
1 |
|
|
|
| Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 3:55 PM |
Notes:
|
|
|
Dry Dock Paragon Apricot Blonde
|
Blonde Ale
|
5.5 Gallons |
1.057 |
1.014 |
5.67 |
23.1 |
5.62 °L
|
6.7K |
8 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: 133.0 g |
Creation
Date: 2/27/2016 4:55 PM |
| Notes: http://www.northernbrewer.com/documentation/allgrain/AG-ParagonApricotBlonde_Pro_DryDock.pdf |
|
|
India Pale Lager
|
Premium American Lager
|
6 Gallons |
1.051 |
1.013 |
5.05 |
53.1 |
7.16 °L
|
6.7K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 9:22 PM |
| Notes: Primary at 54* & raise temp by 1 degree per day until 60* |
|
|
Elysian Space Dust IPA Clone - Rye
|
American IPA
|
11 Gallons |
1.063 |
1.019 |
5.82 |
61.48 |
5.65 °L
|
6.6K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 95 |
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: 9/16/2016 8:11 PM |
| Notes: |
|
|
Strong SMASH Lager
|
Czech Premium Pale Lager
|
22 Litres |
1.061 |
1.01 |
6.69 |
35.49 |
3.62 °L
|
6.6K |
3 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 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: 9/3/2016 6:53 AM |
| Notes: |
|
|
Blueberry Stout
|
Sweet Stout
|
5.5 Gallons |
1.096 |
1.022 |
9.73 |
77.57 |
50 °L
|
6.6K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2017 6:12 PM |
Notes: After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean.
https://beerandbrewing.com/chocolate-achromatic-stout-recipe/ |
|
|
Imperial Rye IPA
|
Imperial IPA
|
5.5 Gallons |
1.082 |
1.021 |
8.09 |
95.46 |
10.97 °L
|
6.6K |
1 |
|
|
Author:
|
|
tdbc2011
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 4/28/2013 3:16 AM |
| Notes: I want this to be red. Next time will adjust the two row with something to get the color I want. |
|
|
Heretic Evil Twin / Approximation - Braumeister 20L
|
Specialty IPA: Red IPA
|
21 Litres |
1.062 |
1.013 |
6.37 |
40.18 |
19.01 °L
|
6.6K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2015 10:16 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
25l to mash
4l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"
Dry Hop "7 days" 20c˚
Columbus
Citra
Second dry hopping
Citra "7 days" 20c to 0C˚,
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