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Author:

John Setzler

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 2/28/2011 1:03 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 66

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: 3/19/2015 10:55 AM

Notes: og 10.6
5.2

Author:

mactrombone

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 2:13 PM

Notes:

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Old 01-30-2009, 02:29 PM #1
RICLARK
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Default All-Grain - Guinness Draught Clone
Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 43
Boiling Time (Minutes): 90
Color: 24.7
Primary Fermentation (# of Days & Temp): 10 Days at 65
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 10 Days at 65
Tasting Notes: I have been working at making a clone, This is pretty much spot on.

Guiness Draught Clone 68% Eff.

8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
3.00 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
2.00 oz Goldings, East Kent [6.20 %] (60 min) Hops 43.0 IBU
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Mash: 3.75 Gal 170.5 Degrees for 45 Min
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 1
2.50 Gal 185.0 Degrees for 20 Min Batch Sparge Round 2

Cool to 65 Pitch Nottingham let ferment 10 days at 65, Rack to Secondary for 14 days at 65.

Brewers note: To get the sourness of guiness. 1 Week before brewing put 24oz of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 30 mins left in your brew put the sour guiness on the stove and boil it for 10 mins then add it to flameout on your brew.

Brewers note two: Remember when brewing this beer that you will not get the creaminess of Guiness unless you have Nitrogen Injection. However the Taste is spot on. Enjoy

Author:

drh

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

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: 5/2/2012 11:39 AM

Notes: Pepper, citrus. Ready to drink after carbonation but gets better with time.

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 11/3/2014 5:01 PM

Notes: Parti-Gyle MAsh 10 gallons and split (cold steep grains for this recipe):http://www.brewersfriend.com/homebrew/recipe/view/179273/2014-11-8-american-pale-ale-homegrown-wild-whole-hops-2014

Inspired by:
http://www.homebrewtalk.com/f12/chai-vanilla-milk-stout-371744/

http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-chai-tea-brown-ale/

http://www.homebrewersassociation.org/homebrew-recipe/yak-and-yeti-chai-milk-stout/

Cold Steep Grains At the following:
1/2 lb - Chocolate
3/4 - Belgian Biscuit
3/4 - Roast Barley
1 - 1/4 - Caramunich American 60°
steeped in 2 gallons of cold water with 1/4 camden tablet added

Used WLP023 - Burton Ale Yeast

Flavoring:
In 4 oz Vodka soak the following for a few weeks:
-2 vanilla beans
-4 cloves
-2 star anise
-1 cinnamon stick
-12 cardamom pods, split
-1 whole nutmeg
-1 tsp whole peppercorns

Author:

vednino

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 6:47 PM

Notes:

Author:

Meddo

Boil Size: 30.3 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Forced Keg

Priming Amount: N/A

Creation Date: 6/25/2016 5:51 AM

Notes: Dry hop at 14 degrees for 5 days post FG.

"To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop
profile."

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6g / liter

Creation Date: 11/22/2014 10:21 AM

Notes: Kjøl ned vørter til 17 celsius før pitching av gjær.

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

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: 1/11/2016 1:50 AM

Notes:

Author:

Papini

Boil Size: 28.83 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: co2

Priming Amount: 1.02 bar

Creation Date: 2/2/2016 2:15 PM

Notes: Relação BU/GU - 0,66

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Schwarzbier:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 80-120 ppm - Esperado 86
Alcalinidade Residual - 40-80 ppm - Esperado 16
PH 5,31 - Esperado

Relação sulfato/cloreto - 0,6 - Maltado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

Bater no liquidificador as 500g ameixas com 1 litro no mosto da fervura até obter uma calda sem pedaços e adicionar nos 5 minutos finais da fervura.

2 pacotes de Mangrove Jack M76
Starter com 2,0L e 200g DME
Esperado:1.65M cells / mL / °P

Fermentação :
12°C por 14 dias ou até atingir FG1020 (3/4 da fermentação total).
15°C por 1 dia
18°C por 2 dias ou até estabilidade da FG.

Maturação:
14°C por 1 dia
10°C por 1 dia
6°C por 1 dia
0°C por 10 dias

Não utilizei o liquidificado na ultima brassagem, somente amassados com um garfo e apesar dos problemas para escoar o mosto o resultado foi ótimo. Indicando que as ameixas influenciam pouco no aroma e sabor da cerveja.

A Cerveja ficou leve, muito fácil de beber leve maltado com aroma e sabor suave de frutas passas. Perfeito.

Amargor equilibrado.

Author:

Ornlu

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 8:06 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2018 2:30 AM

Notes: Salt added to tasted. Once priming sugar (caramel) added, 500ml of beer taken and salted added 0.5g at a time.
Possible yeast infection from stirring with an unsanitised spoon (DAMN YOU NOAH)

Author:

Trub_maker

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 8:13 PM

Notes:

Author:

vonwenger

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 80

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: 6/14/2016 9:30 PM

Notes: Ended boil with about 4.25 gallons 5/26/16
Measured at 1.763 (18.5 brix)

Pitched late on the 26th
Observed fermentation morning 27th

add pectic enzyme to keep clear

Added 12 lbs of fruit with sour mix on 6/2.

Bottled 11/19/16

Author:

welly

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 11:28 AM

Notes:

Author:

suda

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 2.6

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: 1/2/2017 4:17 PM

Notes: This recipe took first place in the Marine Category (IPA) in the 2016 Battle of the Brews held at Witch's Hat Brewery in South Lyon, Michigan.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 63

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2014 6:48 PM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

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: 6/17/2020 10:56 PM

Notes:

Author:

dpatrickv

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 4/26/2015 5:15 PM

Notes:

Author:

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2018 4:58 PM

Notes: 30 Minute hop stand