|
Punk IPA Clone Test 1
|
American IPA
|
23 Litres |
1.063 |
1.016 |
6.18 |
68.93 |
6.65 °L
|
6.3K |
3 |
|
|
|
| Boil
Size: 32.5 Litres |
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: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2013 9:11 PM |
Notes: http://www.brewdog.com/blog-article/403
http://norbrygg.no/forum/index.php?topic=6784.0 |
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Night Owl (Clone)
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Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.072 |
1.021 |
6.62 |
25.33 |
14.8 °L
|
6.3K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 7:41 PM |
| Notes: |
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All-Cascade IPA
|
American IPA
|
21 Litres |
1.06 |
1.011 |
6.42 |
67.97 |
8.19 °L
|
6.3K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 5/17/2016 12:42 PM |
| Notes: |
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1880 Guinness Single Stout Porter
|
Robust Porter
|
3 Gallons |
1.06 |
1.014 |
6.09 |
36.83 |
33.56 °L
|
6.3K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1.75 oz |
Creation
Date: 4/5/2013 1:33 PM |
Notes: BIAB No Chill
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Mexican Pilsner| Alternative To Corona
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Clone Beer
|
5 Gallons |
1.044 |
1.011 |
4.37 |
13.33 |
2.23 °L
|
6.3K |
5 |
|
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Author:
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dalex299
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2016 3:53 PM |
Notes: Other Yeast Options:
Liquid:
White Labs- American Pilsner Lager 840
Dry:
SafLager- S23 |
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Hop Cliff
|
No Profile Selected |
5 Gallons |
1.093 |
1.023 |
9.12 |
142.44 |
14.07 °L
|
6.3K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 3/21/2014 7:11 PM |
| Notes: |
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NE Pale Ale
|
Specialty IPA: New England IPA
|
6.5 Gallons |
1.078 |
1.021 |
7.55 |
55.9 |
5.63 °L
|
6.3K |
1 |
|
|
|
| Boil
Size: 8.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.35 |
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: 2/13/2015 12:37 AM |
| Notes: |
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Peppercorn Saison
|
Saison
|
5.5 Gallons |
1.058 |
1.009 |
6.47 |
46.81 |
5.03 °L
|
6.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 68 |
Mash Thickness: N/A |
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: 7/24/2017 4:17 PM |
| Notes: This recipe assumes a brewhouse efficiency of 68%, a yeast apparent attenuation of 82% and 10/7% AA for the hops. Please adjust recipe per your system and ingredients. |
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Belgian Blonde
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Belgian Blond Ale
|
6 Gallons |
1.063 |
1.004 |
7.71 |
28.5 |
5.07 °L
|
6.3K |
1 |
|
|
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| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/26/2017 2:51 PM |
Notes: ** YEAST STARTER **
1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP570 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.3 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 163F.
3. Prior to adding Grains, add 2mL LA into Strike Water.
4. Add Grains @ 161F.
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
9. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.041) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.041)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.063)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Sugar @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.063)
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.
** PRIMING **
"carbonate to approximately 3-4 volumes CO2" |
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Jopen Mooie Nel Clone
|
American IPA
|
23 Litres |
1.065 |
1.013 |
6.84 |
87.08 |
8.04 °L
|
6.3K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2017 2:56 PM |
Notes: met koffie Yirgacheffe(etheopië)
35 seconden gemalen 0.6 liter koffie gemaakt
100 ml op 10.7 liter toegevoegd |
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Weissbier / Erdinger
|
Weissbier
|
5.5 Gallons |
1.051 |
1.013 |
5.02 |
10.69 |
3.42 °L
|
6.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 79 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/10/2018 12:31 AM |
Notes: My research found that erdinger is made with 2 types of wheat.
And the noble hops Perle, Tettnang, and Hallertau MF. Emphasis on flavoring/aroma low bittering.
Dbl decoction method used . My process is too much to enter steps in mash guidelines. Simplified for other viewers.
https://edelstoffquest.files.wordpress.com/2014/05/img_2331.jpg |
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Pilsner #2
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Czech Premium Pale Lager
|
19 Litres |
12.092 |
2.478 |
5.13 |
30.68 |
3.03 °L
|
6.3K |
1 |
|
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Author:
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Fokinski1
|
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2015 8:07 PM |
| Notes: |
|
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Peach Saison
|
Saison
|
1 Gallons |
1.055 |
1.012 |
5.65 |
27.55 |
9.94 °L
|
6.3K |
2 |
|
|
|
| Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2013 1:52 AM |
| Notes: Based on Jalapeño Saison, but minus the jalapeño, and adding 2 lbs of peaches in the secondary. Hoping for a Festina Peche taste-alike... |
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RyePA
|
Specialty IPA: Rye IPA
|
18 Litres |
1.068 |
1.015 |
6.96 |
54.01 |
5.03 °L
|
6.3K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 10:37 AM |
| Notes: |
|
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Csupor Homebrew 1.
|
Specialty IPA: New England IPA
|
20 Litres |
1.062 |
1.015 |
6.16 |
45.59 |
5.48 °L
|
6.3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2018 9:59 AM |
Notes: A Lalbrew NE élesztő helyett az Olasznál kapható Brewartech NE élesztőt ajánlom, csak az nem volt a programban benne.
23C fokon sok észter képződik, ami fontos a NE IPA karakteréhez.
Az első hidegkomlózást, mint az ajánlott napnál látni, az erjesztőbe, erjedés előtt rakjátok bele, így az erjedés is egész más aromák képződését segíti elő. (https://byo.com/article/advanced-dry-hopping-techniques/)
A második hidegkomlózást nyomás alatt ajánlom, ha meg tudjátok oldani, ugyan is a sörben lévő CO2 nagyon sok aromát fog meg.
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Theakston Old Peculier
|
Northern English Brown
|
24 Litres |
1.052 |
1.012 |
5.14 |
21.98 |
14.09 °L
|
6.3K |
3 |
|
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Author:
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Chricoo
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|
| Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2015 6:24 AM |
| Notes: |
|
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Dunkel
|
Munich Dunkel
|
5 Gallons |
1.056 |
1.015 |
5.4 |
22.84 |
22.81 °L
|
6.3K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2015 9:38 PM |
Notes: Original recipe earned a Silver Certificate at the 2016 National Homebrewing Competition (37 points, one short of Gold), in spite of low carbonation.
1st place 2020 Amador County Fair.
Variations to consider:
Malt: Use only Munich for base malt (no Vienna) or replace Vienna with Pilsner. Use some midnight wheat (replace some carafa). Small amount of or caravienne or even smaller amount of melanoidin.
Hops: Additional flavor hops.
Yeast: WLP 833, Wyeast 2308, or Saflager S-23 or W34/70. |
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Autumn's Bounty Imperial Maple Nut Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.091 |
1.025 |
8.56 |
46.5 |
31.66 °L
|
6.3K |
2 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 71 |
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: 10/1/2012 9:20 PM |
| Notes: |
|
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The Rare Barrel Golden Sour
|
Straight (Unblended) Lambic
|
19 Litres |
1.049 |
1.006 |
5.7 |
1.31 |
5.74 °L
|
6.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2017 11:15 PM |
Notes: Notes taken directly from original source...
Yeast/Fermentation:
Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend
"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging." |
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Heady Topper Clone
|
American IPA
|
6 Gallons |
1.072 |
1.013 |
7.76 |
127.34 |
5.47 °L
|
6.3K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2014 8:06 PM |
Notes: you can use any yeast, they say use Conan Yeast but you can't buy it so any British style yeast will do
you will need 400 billion cells of yeast so 4 packets dry or 2 with a good 1.071 starter
Split dry hop in half and add half on day 14 and day 21. Carb on day 25.
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