|
Aussie Blond 4
|
Imperial IPA
|
5 Gallons |
1.074 |
1.015 |
8.16 |
72.91 |
13.15 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
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: 8/27/2013 9:19 PM |
Notes: Ballbuster. A bumped up version of Aussie Blond, with 2 lbs more malt to push it over 8%, and more oz flavor hops and dry hops.
2 hour mash on a tight grind. Good conversion.
18.2 brix, 1.074 at pitch, WLP041 PacAle |
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Shake And Brew
|
Vienna Lager
|
8 Litres |
1.05 |
1.01 |
5.16 |
27.64 |
16.9 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 1.1 Litres |
Boil Time: 5 |
Boil Gravity: 1.362 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/3/2022 10:34 AM |
Notes: Using a 9L keg: Heat keg up with a boiling starsan water mix and drain. Add 1kg of either Dry spray malt extract or 1.1L of heated liquid malt extract (hot as you can get it). Add 1L of hot fresh boiling water to DSME or 2L of hot fresh boiling water to Liquid malt. Add hops, sugar and water treatment, yeast nutrient. Shake to mix. Let stand at near boiling temp for 5 mins. Longer if you want more bitterness. Top up water to 8L. Oxygenate. Allow to cool to fermenting temp. Add yeast. Seal keg. Shake, add spunding valve. Ferment as required.
You could add the hops to the boiling water prior to adding.
Ive used bottled water in this recipe.
Keg will need floating dip tube to OUT post.
ACTUAL METHOD USED.
Due to the dip tube rattling inside the keg I mixed and boiled the bottled water and malt extract in a sauce pan. First hops in the boil for 8 mins. Second hop in the keg prior to sealing at 15c. You could dry hop day 2 or 3 for biotransformation, whatever that is!!. Im nit very hopping so will go to 20psi.
Ferment, cold crash and serve from the keg as above.
7L of Carrick Glen Mineral water used.
Brewed on 20/09/22: Cooled overnight before adding final hops and yeast. Day 15 appeared to have finished fermenting. Crash cooled on 07/10/22 Day 17.
By 13/10/22 it had cleared on its own without any finings or getting, Day 23.
Excellent head, slight yellow colour. Distinctive strong Lime Aroma with Lime and sherbet type aroma. A bit sweet, slight toffee and sherbet flavour. A very nice beer for such minimum effort. Certainly will repeat.
Ive since done a shake and Brew IPA in 19L keg. Turned out 6.43% and had a very strong flavour with a slight, alcohol flavour. |
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CLONE GOOSE ISLAND MIDWAY
|
American IPA
|
20 Litres |
1.082 |
1.016 |
8.69 |
30.92 |
6.35 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 3.56 bar |
Creation
Date: 11/10/2021 1:59 PM |
| Notes: |
|
|
SchuBrew Fresh Squeezed
|
American IPA
|
5.5 Gallons |
1.066 |
1.009 |
7.42 |
69.44 |
10.48 °L
|
1.6K |
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 |
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Kahle's Blood Orange Dirty Blonde
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.007 |
5.21 |
24.91 |
5.87 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
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: 7/2/2018 8:16 PM |
| Notes: |
|
|
Mexican Chocolate Porter
|
Robust Porter
|
5.5 Gallons |
1.058 |
1.016 |
5.52 |
41.33 |
36.17 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 3/26/2018 11:03 PM |
| Notes: |
|
|
Super Session Ipa
|
American Pale Ale
|
6 Gallons |
1.049 |
1.011 |
4.97 |
44.9 |
6.86 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/2/2017 11:31 PM |
| Notes: I always raise the temp a few degrees as fermentation begins to show signs of slowing. Along with oxygenation and a starter. Temp control is key. |
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|
Winter IPA
|
Imperial IPA
|
5 Gallons |
1.076 |
1.019 |
7.5 |
72.13 |
6.78 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
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: 11/18/2016 7:20 PM |
| Notes: |
|
|
Extra Special Bitter
|
Strong Bitter
|
5.25 Gallons |
1.06 |
1.011 |
6.37 |
42.79 |
12.19 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 67 |
Mash Thickness: 2.5 |
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: 11/20/2015 3:05 AM |
Notes: Brewing our first simple, old-school ESB. Probably the most traditional beer we've ever made, actually. Single infusion for 60 minutes at 152 F.
11/21/15: Brew day for this. Just finished our mash and now collecting. Pretty much hit target gravity. |
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Ron's Best Bitter 2
|
Special/Best/Premium Bitter
|
11 Gallons |
1.063 |
1.016 |
6.14 |
45.48 |
13.64 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 5/22/2015 3:19 PM |
| Notes: |
|
|
Bakke Brygg Dobbel IPA 50 L
|
Imperial IPA
|
50 Litres |
1.076 |
1.01 |
8.7 |
122.11 |
7.48 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2015 1:05 PM |
Notes: Kjøl ned til 17 grader før pitching av gjær.
Tørrhumle etter stormgjæring, i to omganger:
160 g siste 10 dager før tapping
80 g siste 5 dager før tapping. |
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She Loves Me - Hoppy Red Rye
|
No Profile Selected |
5.25 Gallons |
1.091 |
1.023 |
8.92 |
116.03 |
22.54 °L
|
1.6K |
0 |
|
|
Author:
|
|
Jeremiah Assrocket
|
|
| Boil
Size: 7.5 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: 5/25/2011 11:51 PM |
| Notes: |
|
|
Royal Flush Saison
|
Saison
|
1 Gallons |
1.063 |
1.012 |
6.78 |
34.66 |
5.76 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2014 7:48 PM |
| Notes: |
|
|
Vanilla Cream Stout
|
Sweet Stout
|
6 Gallons |
1.055 |
1.016 |
5.1 |
23.58 |
42.35 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 4:41 AM |
| Notes: |
|
|
English Ale
|
British Brown Ale
|
5 Gallons |
1.052 |
1.013 |
5.11 |
27.45 |
13.14 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 5/28/2016 4:17 PM |
| Notes: |
|
|
#0011 Call Me! Blonde Ale Jamil
|
Blonde Ale
|
5.5 Gallons |
1.052 |
1.014 |
5.07 |
30.31 |
4.76 °L
|
1.6K |
1 |
|
|
Author:
|
|
SirMontalbon
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 4:52 PM |
Notes: May 3, 2015
Mashed got a little hot, like up to 165 for the last 30min or so. Was at 154 by the end of the mash hour. |
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Oktoberferst
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.051 |
1.013 |
5.05 |
25.29 |
7.13 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2014 2:12 PM |
| Notes: |
|
|
Good Eats Amber
|
American Amber Ale
|
5 Gallons |
1.05 |
1.014 |
4.74 |
33.01 |
12.43 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2014 5:59 PM |
Notes: Based on Alton Brown's Good Eats recipe. Only change: Substituted Amber LME for the Light LME that original called for.
Made for a very hoppy beer. |
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Guri Pale Ale
|
American Pale Ale
|
21 Litres |
1.053 |
1.015 |
5.01 |
37.81 |
6.59 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 130g |
Creation
Date: 10/10/2012 6:49 PM |
| Notes: I have this now brewed and bottled. I'll add a final note when it's properly conditioned and tasted. |
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|
Pilsner Urquell
|
German Pilsner (Pils)
|
23 Litres |
1.042 |
1.011 |
4.08 |
20.64 |
3.98 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 12/3/2024 12:23 AM |
Notes: Step by Step
The traditional Pilsner Urquell utilizes an undermodified Pilsner malt that is malted by the brewery. The mash is subsequently triple decocted to help break down the protein matrix that is still present in the undermodified malts. For three reasons we have decided to change up the classic recipe. First homebrewers don’t often have access to undermodified Pilsner malts these days. Second, a triple decoction means a long and rigorous brew day for the brewer. Finally adding in a protein rest could be detrimental to the beer’s body and head retention. So we’ve simplified the mash procedure and added some malts to help adjust the color and add a slight toasted character that the triple decoction should otherwise add to the beer’s profile.
Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash.
The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest.
Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast.
Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual. |
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