Kona Big Wave Clone
|
American Pale Ale
|
4.5 Gallons |
1.059 |
1.016 |
5.54 |
40.55 |
7.07 °L
|
19.1K |
10 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 10:41 PM |
Notes: 5.0 gal Strike @ 160
1 gal grain absorption loss
1.5 gal sparge @ 170
Dry Hop 2oz @ day 14
Cold Crash Day 18 for 48 hrs
Into Keg Day 21 |
|
Delirium Tremens Clone
|
Belgian Golden Strong Ale
|
19 Litres |
1.09 |
1.022 |
8.97 |
31.75 |
5.64 °L
|
19.1K |
5 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 2.43 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: Inverted sugar |
Priming Amount: 10g/L |
Creation
Date: 2/8/2015 9:23 AM |
Notes: Recipe found on the internet, I made smaller modifications.
Cane sugar and invert sugar added after peak fermentation to primary. I used Lyle's Golden Syrup insted of invert sugar. |
|
Moktoberfest V2.8
|
Oktoberfest/Märzen
|
6 Gallons |
1.05 |
1.01 |
5.23 |
22.93 |
8.46 °L
|
19K |
14 |
|
|
Boil
Size: 7.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 7:15 PM |
Notes: Style notes:
Munich up to 50%
Pilsner and/or 2 Row to balance
Cara-Vienna up to 7%
Crystal for color up to 10%
Hallertau, Saaz, and Tettnanger hops |
|
Southern Tier Crème Brûlée Clone
|
Specialty Beer
|
5.5 Gallons |
1.096 |
1.024 |
9.48 |
52.44 |
40 °L
|
18.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 118 grams |
Creation
Date: 3/21/2012 1:34 AM |
Notes: 2 packets of Wyeast for 1L starter. Stir plate, step-up, decant and rebuild as necessary.
Steep grains in 155°F water for 30 minutes.
Turn off heat and bob grains for 10 minutes.
Bring to boil for 60 minutes adding fermentables, hops and other ingredients per schedule.
Carmelized white cane sugar - place sugar in a sauce pan over medium heat. Stir constantly until it turns to a thick liquid and becomes a medium amber color. Add to boiling wort (@ 2 minutes) immediately before it hardens.
Vanilla beans - should be split and deseeded, placed in the wort at flame-out and allowed to rest in the wort for 20 minutes. Then remove vanilla beans and add top off water.
Transfer to secondary and allow the beer to condition for one week. Bottle and then allow the beer to carbonate and age for two weeks. |
|
Aecht Schlenkerla Rauchbier Clone
|
Märzen
|
22 Litres |
1.055 |
1.012 |
5.73 |
22.94 |
23.03 °L
|
18.8K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2016 10:46 AM |
Notes: |
|
Kronenbourg Blanc Clone (Été Dans Une Verre)
|
Witbier
|
10 Gallons |
1.051 |
1.007 |
5.87 |
20 |
3.5 °L
|
18.8K |
11 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: . |
Priming Amount: N/A |
Creation
Date: 11/13/2014 7:05 PM |
Notes: |
|
Traditional Dunkelweizen
|
Dunkelweizen
|
5.25 Gallons |
1.057 |
1.014 |
5.59 |
12.13 |
15.39 °L
|
18.7K |
6 |
|
|
Boil
Size: 6.75 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: 12/18/2011 8:11 PM |
Notes: This a fabulous example of a traditional, rich Dunkelweizen. The key is using the WLP 300 yeast strain and pitching on top of a Hefeweizen yeast cake. I love brewing a Hefe and Dunkel back-to-back. |
|
Holy Water - Trappist Single
|
Trappist Single
|
21 Litres |
1.054 |
1.012 |
5.45 |
33.67 |
3.63 °L
|
18.7K |
3 |
|
|
Boil
Size: 28.6 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 5.102 |
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: 7/1/2016 9:17 PM |
Notes: Brewed using the 20L Braumeister. |
|
Citra Pale Ale Recipe
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.014 |
5.64 |
36.05 |
6.85 °L
|
18.6K |
15 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 9/18/2015 6:32 PM |
Notes: |
|
NEIPA Tropical & Juicy Braumeister 20L
|
American IPA
|
21 Litres |
1.068 |
1.018 |
6.57 |
44.4 |
4.35 °L
|
18.5K |
13 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2016 1:24 AM |
Notes: BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)
25l to mash / Mash ph 5.4
2l to sparge/ PH 5.5
Boil ph 5.2
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19 to 22c˚"7/10 days"
Dry Hop "3 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
50g Citra
50g El dorado
30g Galaxy
Second dry Hop " 22c˚ *2nd Dry Hop at Stable Gravity
50g Galaxy
50g Simcoe
30g Galaxy
|
|
Clone - Firestone Wookey Jack - Black Rye IPA
|
Specialty IPA: Black IPA
|
10 Gallons |
1.085 |
1.027 |
7.62 |
73.29 |
39.95 °L
|
18.5K |
12 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
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: 2/1/2013 12:20 AM |
Notes: http://www.homebrewtalk.com/f12/firestone-walker-wookey-jack-clone-attempt-333436/
|
|
Russian Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.097 |
1.024 |
9.58 |
74.52 |
50 °L
|
18.3K |
27 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
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: 6/26/2015 11:56 PM |
Notes: |
|
Indian Summer Pale Ale
|
American Pale Ale
|
25 Litres |
1.06 |
1.017 |
5.69 |
12.96 |
9.27 °L
|
18.2K |
27 |
|
Author:
|
|
LaOnda70
|
|
Boil
Size: 7 Litres |
Boil Time: 70 |
Boil Gravity: 1.215 |
Efficiency: 56 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2014 8:56 AM |
Notes: OG 1062 FG1010 |
|
Focal Banger Clone
|
American IPA
|
5.5 Gallons |
1.066 |
1.013 |
6.98 |
105.36 |
6.75 °L
|
18.1K |
12 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 66 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 11/27/2015 1:50 AM |
Notes: Split the dry hop into two stages: 1) Add the first dry hops after primary fermentation is just about complete (about 1 week). Let this first dry hop addition sit for three days then; 2) Add the second dry hop addition to the primary fermenter for four days (so seven days exposure for the first round of dry hops). Bottle or package immediately on the seventh day. Try to minimize oxygen exposure for best aroma retention. For example, if kegging, purge the keg with CO2 before transferring the wort.
Also, I used this forum from HomeBrewTalk.com on Heady Topper for some direction: http://www.homebrewtalk.com/showthread.php?t=390082
Basically the malt profile is very similar to Heady only scaled down to 7% ABV. The hop profile used HopShot for the 60 minute edition and a Citra/Mosaic combo for all other editions. This is very different from Heady, but is pretty well known to be the hop combo in Focal Banger. |
|
Basic Amber
|
American Amber Ale
|
5.25 Gallons |
1.053 |
1.015 |
4.97 |
35.4 |
11.11 °L
|
18K |
33 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Suger |
Priming Amount: 5oz |
Creation
Date: 4/2/2012 8:33 PM |
Notes: |
|
Bitburger Clone
|
German Pilsner (Pils)
|
6 Gallons |
1.054 |
1.013 |
5.45 |
37.53 |
3.35 °L
|
18K |
5 |
|
Author:
|
|
Bigbeavk
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2014 6:13 PM |
Notes: Ferments for about 3 weeks @50°F then do a Diacytl rest for 3 or 4 days @63°F. No additional yeast required for bottling as it will carb up with 4.5oz corn sugar in about 10 days. Store in fridge to lager for a month or so if you can keep out of it. Or keg it and allow the same time for lagering. I've made this 6 times and there is not much difference between using german pils or american pils. This is a very good Pilsner that I constantly brew!
I upped the Perle by a half once and scaled up to 6 gal from the original recipe found on HBT. |
|
Oaked Acerglyn (Maple Mead)
|
Dry Mead
|
5 Gallons |
1.108 |
1.001 |
15.38 |
0 |
16.08 °L
|
18K |
1 |
|
Author:
|
|
|
|
Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.108 |
Efficiency: 100 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: None |
Priming Amount: N/A |
Creation
Date: 9/9/2017 2:23 PM |
Notes: Oaked Acerglyn (Sparkling?)
(Maple Mead)
Ingredients
5 gal water
10 lbs Honey
2 packet Red Star Cote des Blancs Yeast
1 Medium Toast American Oak Spiral in secondary
2 x 32 oz Grade A Vermont Maple Syrup
Directions
In a large brew pot, simmer 3 gallons of water.
Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast warm water set aside
Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast when temperature is under 100F
Take OG reading. Mine was: 1.082 g/ml
Seal fermenter with airlock and store in a dark place at a temperature of about 70 degrees.
After 3 days, add 1 tsp yeast nutrient or not and aerate do this again after another 3 days.
After another week, add the remaining 32 oz of maple syrup and aerate.
Wait another week, then with a siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral at this point
After another 3 weeks, re-rack, then let age for 2 months, with sampling suggested
Bottle still – move totally fermented mead into a sanitized bottling bucket and bottle as you would beer but without the bottling sugar. Cap and store for 4 months in a temperature controlled place. Kitchen is ideal.
Sparkling - Dissolve the corn sugar in 2 cup warm water, add to carboy, and stir lightly.
Fill sanitized bottles and let age for 4 months, storing in the same manner.
Original Recipe: http://meadist.com/making-mead/mead-recipes/sparkling-oaked-acerglyn-maple-mead-recipe/
My Experience:
Heated 3 gallons of water on the stove to 140F added 10 lbs of honey and found that my pot was full and if I went to rapid boil I would have overflowed. I sanitized and poured the stock pots contents into the bucked, added 32 oz of Maple Syrup stirred and waited for cool down. At or around 92F I took a gravity reading which turned out to be 1.084 give or take a bit. Adjusting for temperature, I was not getting the gravity I was looking for I added enough water to make 5 gallons in the bucket and then waited. I pitched the waiting yeast, I used two yeast packets due to messing up with too warm water for the first starter, thought I may have killed some yeast in the too warm water of the flask. Turned out fine however. Bubbling started less than 24 hours later and bubbled strongly for 8 days. I checked gravity again and after 8 days of fermenting at 66-67 degrees the gravity was 1.100??? Obviously my OG was off by some points. I was supposed to be at 1.108 and I think that was probably more like the OG than I calculated it to be. Then I added yeast energizer 2.5 teaspoons and the rest of the maple syrup (another 32 oz) and stirred vigorously.
Pre-new-syrup 1 bubble/18-20 seconds, 24 hours after 1 bubble/6 seconds.
Back on track.
December 5th 1 bubble/5 seconds
Sniffer detects -- the butterscotch is less but a sweet maple smell is clearly there. :)
The Maple mead has been racked off into the secondary with a French Oak curl to continue fermentation. Rate of fermentation has slowed dramatically in the past week from 1 bubble/32 second to twice that now but still she ferments and will likely continue at temperatures of 62 -65F.
Original Gravity: 1.108 g/ml
Current gravity 1.010 at week 5 under fermentation (Dec 29th)
Calculated current gravity= 14.22%
(Projected 15.3 -15.8% ABV)
The rack off date 12/30/2917
I will let the Oak stay on the mead for 6 weeks, then check flavor on approximate date: 1/13/2018.
This is taking a lot longer than the recipe called for.
The third and final racking should happen on 1/13/18 into the glass 5 gallon carboy for clarifying. I have to be very careful and not push this last step. I am thinking maybe two weeks and and bottling the end of January. Allocating most of the batch for still mead and some for carbonation.
Sampled with new wine thief. Tastes of oak and and honey and a hint of maple. Slightly carbonated. Nice balance. Not too acidic as before. Mellowing is a good thing. Tastes like Chardonnay it really does and therefore I decided to halt the fermentation at 15.5% ABV and keep the residual sugars
5 Gallons plus a half gallon went into the carboy on 1/13/2018
FG 1.00
15.5% ABV
Added yeast stabilizer 1/2 teaspoon per gallon to arrest fermentation (Potassium Sorbate)
General color was foggy light yellow.
Waiting for the wine to clarify.
Projected bottling date 1/21/2018
Actual bottling day 2/10/18
"Assuming you are using classic corks, prepare them with a brief soaking in water before insertion if they have been stored for a long time, three months for example, in an open container. Opinions vary about the benefit of adding a bit of standard sulfite solution (two ounces potassium metabisulfite in a gallon of water). Diluting the standard solution to a ratio of about five to one with water softens the corks and eliminates the risk of contamination. In any case soak all corks, even those ordered directly from suppliers. Do not substitute chlorine for sulfite solution; it might lend itself to cork off-flavors. Soaking for an hour or less should suffice. Incidentally, use only new corks that are grade "extra first" or at least the equivalent. Extra first is considered medium grade. There are a lot of inferior corks out there, and these can ruin the wine’s flavor. It is worth the cost to use corks that will protect the wine and allow it to age under ideal conditions."
"After filling, leave the bottles standing cork up for three to five days. This allows the inside pressure to equalize down to normal, so wine won’t push or leak when placed on its side. It also lets the corks dry from the pre-bottling soak and breathe off any residual sulfite. Then store the bottles on their sides or upside down in the coolness of your cellar. After 30 days (okay, we all stretch that a little!), try one bottle to assure yourself all went well. After that, it is up to you when you drink the wine. Almost all wines benefit from three to six months in bottle, some for much longer.
Remember that wine ages in two ways: aerobically, while it is fermenting, being pressed, racked, and prepared for bottling, and anaerobically after bottling, when the myriad subtle chemical changes occur away from the air (other than what is dissolved in the wine at bottling) and produce true bouquet and complexities of flavor. When the wine is best is up to the winemaker, but a little patience is well worthwhile.
If you can creatively bend the rules and develop a method you can live with, by all means do it. Cleanliness is next to Dionysusness!"
I used a carboy siphon for the first time ever and wow this is the total way to go. I have been making beer since 2003 and avoided due to cost and stubbornness this device. Man!
I had to buy corks a case of empty wine bottles, and a corker.
Yield in bottles
17 Wine bottles
3 1/2 Wine bottles
6 Grolsch bottles
1 Bombardier 32 oz
1 12 oz beer bottle full
Wine makers cut maybe 12-14 oz
Usually I go for the stats but here I want to focus on how it tastes.
Being the first Acerglyn and the second ever wine making experiment, I want to savor the flavor and pat myself on the back for making THE oldest beverage in the world, plus a bit of Adirondack Maple Syrup.
Tasting notes:
Color: Light Amber
Clarity: Clear as a bell
Mouthfeel: Good body with ever so slightly effervescence.
Taste: Semi-sweet to dry with Maple and Honey flavors and a bit of tannin.
Finish: Clean, crisp not cloying and with a hint of citrus.
Final ABV: 15%
A new record for me.
|
|
Newcastle Brown Ale Clone
|
Northern English Brown
|
6 Gallons |
1.051 |
1.012 |
5.08 |
27.79 |
15.04 °L
|
17.9K |
12 |
|
Author:
|
|
jeffpn
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.3 |
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: 10/17/2016 9:07 PM |
Notes: |
|
Speedway Stout Clone
|
Russian Imperial Stout
|
3.75 Gallons |
1.124 |
1.024 |
13.24 |
54.32 |
40 °L
|
17.9K |
6 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 80.1 |
Mash Thickness: 1.5 |
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: 2/12/2015 9:09 PM |
Notes: Add 4oz at flame out of Coffee.
Add 1.5 vanilla beans after 2 months of conditioning.
Add 4oz of cold brewed coffee again at bottling with priming sugar |
|
New Belgium Fat Tire Clone Recipe
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.017 |
5.71 |
19.33 |
10.44 °L
|
17.8K |
8 |
|
Author:
|
|
Professor Zymie
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2016 8:05 PM |
Notes: 6 qts. @ boiling to increase to 170 |
|
|
|