Bass Clone BYO
|
Strong Bitter
|
5 Gallons |
1.048 |
1.011 |
4.83 |
35.93 |
10.83 °L
|
243 |
0 |
|
|
Boil
Size: 6.52 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 0.5 oz |
Creation
Date: 8/11/2020 7:38 PM |
Notes: |
|
Flat-cap Bitter
|
Best Bitter
|
3 Gallons |
1.039 |
1.01 |
3.81 |
35.38 |
6.81 °L
|
243 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 11.89 psi |
Creation
Date: 2/11/2023 4:35 PM |
Notes: |
|
Breslin Bitter
|
Strong Bitter
|
5.5 Gallons |
1.049 |
1.011 |
4.95 |
36.68 |
12.17 °L
|
243 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2022 12:11 AM |
Notes: |
|
Heavy Vienna Amber SMaSH
|
Vienna Lager
|
1 Gallons |
1.063 |
1.016 |
6.23 |
24.33 |
6.42 °L
|
243 |
1 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 20 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 1 oz |
Creation
Date: 1/25/2022 3:14 AM |
Notes: |
|
Winter Dunkelweizen
|
Dunkles Weissbier
|
3 Gallons |
1.044 |
1.01 |
4.46 |
11.99 |
16.03 °L
|
243 |
0 |
|
|
Boil
Size: 3.85 Gallons |
Boil Time: 35 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2021 10:25 PM |
Notes: |
|
Brown Ale
|
British Brown Ale
|
20 Litres |
1.058 |
1.013 |
5.83 |
26.6 |
19.21 °L
|
243 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2021 1:01 AM |
Notes: |
|
Dark Mild
|
Dark Mild
|
5.5 Gallons |
1.047 |
1.014 |
4.33 |
21.3 |
17.2 °L
|
243 |
0 |
|
|
Boil
Size: 6.86 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2021 5:35 AM |
Notes: |
|
Schwarzbier
|
Schwarzbier
|
12.5 Gallons |
1.046 |
1.008 |
4.98 |
28.95 |
29.49 °L
|
243 |
1 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2021 1:55 PM |
Notes: |
|
Double Bitter - Total Batch
|
Ordinary Bitter
|
44 Litres |
1.039 |
1.01 |
3.85 |
29.74 |
2.69 °L
|
243 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/28/2020 7:15 PM |
Notes: BASE MALT: obviously, I should be using MO, but I don't have it to hand, so I'm adding ~2% vienna and ~2% munich to the pilsner base to increase complexity. I also have torrified wheat and oats that I need to use up. I'll put equal amounts in.
SPECIALITY MALT: My situation is that I need to use up a bunch of mixed malts. I am planning to split the base wort in two and, having separately steeped and boiled two different speciality malt bills, add these to two different fermenters. To maximise the difference between the two resultant beers, one will be on the light side the other on the dark...
I developed a very simple formula using the average colour of the speciality malts. It is based around a BYO article on English bitter, that containing three principles:
1) Speciality malts can have a colour of 40-150L.
2) These should not exceed 10% of the grist.
3) The higher the colour, the lower the percentage of grist: "A bitter with 10% 150 °L crystal malt may not be cloying, but it can be too intense a flavor for this style."
For a starting point, I decided that a 150L malt cannot exceed 7.5% of grist. Then just took a linear scale based on that.
Speciality Malt grist 1:
0.15kg Crisp Crystal 100
0.65kg Dingemans Aromatic
|
|
White Rabbit Dark Ale
|
Munich Dunkel
|
27 Litres |
1.047 |
1.012 |
4.68 |
26.74 |
21.93 °L
|
243 |
0 |
|
|
Boil
Size: 34.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18.3 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/19/2020 11:50 PM |
Notes: |
|
MM-Juice Box Hero V.1.1 (2018)
|
Weissbier
|
5 Gallons |
1.064 |
1.017 |
6.18 |
21.74 |
6.54 °L
|
243 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 3/5/2018 7:17 PM |
Notes: Brewed: 3/10/18
1:05 PM heat for Mash
2:50 Boil
3:50 Flame out
4:20 Transfer to Fermentation Bucket
5:30 Pitch Yeast at 70
5 Gal target for fermentor. 5.5 gal in primary for 3 weeks. 5.0 gal in secondary. 4.9 gal after fruit infusion.
2ndery: added frozen organic fruit by puréeing it first-- mixed berry (blackberry, raspberry & 1/3 mulberry from my yard).
1 lb of Mulberry + 4 lbs of mixed berry in secondary for 21 days.
Bottled on 4/29/18
Total to bottle - 4.8 gal
Bottles: 33 x 16 oz.
Bottled with 3.3 oz Table Sugar
Primary: 4 weeks
Secondary: 3 weeks on fruit
|
|
Bass Clone
|
Best Bitter
|
2 Gallons |
1.049 |
1.012 |
4.83 |
35.75 |
11 °L
|
243 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/27/2020 8:39 PM |
Notes: |
|
Doppelbock
|
Doppelbock
|
22 Litres |
1.09 |
1.022 |
8.95 |
23.78 |
19.09 °L
|
243 |
1 |
|
|
Boil
Size: 27.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 67.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2020 6:56 AM |
Notes: |
|
Mor'du
|
Scottish Export
|
21 Litres |
1.048 |
1.012 |
4.69 |
25.93 |
15 °L
|
243 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19.5 ° C |
Priming Method: sucrose |
Priming Amount: 15.9 g |
Creation
Date: 6/14/2020 10:19 PM |
Notes: |
|
Beamish 2 Gal
|
Irish Stout
|
2.5 Gallons |
1.043 |
1.011 |
4.2 |
40.65 |
48.83 °L
|
243 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2020 7:09 PM |
Notes: ****(Converted to extract from the original recipe)****
Beamish-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.2 °P)
FG = 1.009 (2.4 °P)
IBU = 40 SRM = 50 ABV = 4.1%
Ingredients
6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter
1.75 lb. (794 g) Great Western flaked barley
17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed)
7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.)
2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C). |
|
Lockdown Bitter
|
Ordinary Bitter
|
3 Gallons |
1.05 |
1.01 |
5.29 |
42.53 |
13.1 °L
|
243 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2020 4:42 PM |
Notes: |
|
A Pub Ale For Dad
|
Ordinary Bitter
|
5 Gallons |
1.014 |
1.004 |
1.36 |
38.02 |
20.87 °L
|
243 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 |
Creation
Date: 9/9/2019 9:20 PM |
Notes: |
|
Happy Amber (Red?) Clone
|
Strong Bitter
|
5.5 Gallons |
1.053 |
1.009 |
5.74 |
50.21 |
10.36 °L
|
243 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2019 2:56 AM |
Notes: |
|
Just Bitter
|
Best Bitter
|
5 Gallons |
1.047 |
1.011 |
4.78 |
57.31 |
6 °L
|
243 |
0 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 68 |
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: 12/28/2018 1:19 PM |
Notes: |
|
Awesome Recipe
|
Weissbier
|
19 Litres |
1.043 |
1.005 |
5 |
15.18 |
4.41 °L
|
243 |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2018 10:42 PM |
Notes: |
|
|
|