|
Devin's Porter
|
Robust Porter
|
1 Gallons |
1.063 |
1.018 |
5.95 |
33.31 |
27.74 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2016 1:21 AM |
Notes: Either gather 1.75 gallons of water, run it through the brita, or buy it. Tap water should be ok, but if you use tap, let it sit out over night so that it off-gasses the chlorine.
Also have on hand:
-1 cup cold water
-1 cup Hot water (boil before heating the strike water - the mash water)
-2 big bags of ice.
-Starsan or Iodophor sanitiser, properly diluted as per instructions.
Add some sanitizer to a small bucket as well as your fermentation vessel/jug.
Take your smack pack of yeast out of the fridge and, following the instructions, smack it good and hard. Put it aside to do it's thing while you brew.
Mash water needed: .75 gallons
Sparge/wash water needed: 1.5 gallons
Bring the .75 gallons up to 165 degrees.
Mash in (add the grains) and mix REALLY well.
Check temp and adjust with hot or cold water as required. A half a cup of either will be good to raise the temp a couple degrees, so add at like .5 cup at a time, mix, and check temp. You really just want to be within +/- 2 degrees of the prescribed temp, don't worry.
Let that sit for 1 hour. Check temps every so often and turn the burner on as required to keep the mash at temp. Be sure to stir when heating to make sure you don't char any of the grains.
While it is mashing, at around the 40 minute mark, start to heat up the additional 1 gallons of "sparge" water to like 190 or so.
Place your strainer on the other pot and slowly pour the mash into it to collect the grains. Do this twice or three times, pouring the wort over the grains. Here you are trying to limit the amount of grain material that is in the wort. You want it to be relatively free of "stuff".
Don't forget to grab a couple ounces, add some whiskey, and have yourself a hot scotchy!
Alternatively, you could research "BIAB" or Boil in a Bag. This will help tremendously with controlling your grains. Seriously, check it out.
Slowwwwly pour your sparge water over the grains in the strainer to collect your final volume. You should collect about 1.5 gallons of wort.
Boil that biatch. Don't use a lid. BE CAREFUL of boil over, at least at first, make sure you watch it for the rising bubbles. When you see it, just take the pot off that burner and stir a bit. Reduce the heat slightly, then put the pot back on the burner. Once you get a nice steady boil without rising bubbles, you are good to go and you can start your 60 minute timer.
Add the hops as indicated.
Bear in mind: 30 minutes indicates 30 minutes REMAINING in the boil. Same goes for 5 minutes or zero minutes. This one's easy because it's all at either 30 or 0. I just want to be clear that 0 means at the end, as you are turning off the burner, add the hops and give them a stir.
After the boil, fill the sink with cold water, place the pot in the cold water, and add the ice. Try not to get any of the ice or water in the wort as it cools.
EVERYTHING FROM THIS POINT ON MUST BE SANITIZED.
Using your sanitized thermometer, check the temperature of the wort until it drops to around 70 F.
Add the wort to the sanitized jug, top up with cold bottled water if required, and shake like the devil himself. Careful not to spill, and be sure that your hand is sanitized. Don't exceed the 1 gallon mark.
Cut the top off of the yeast pack, pitch the yeast, and add the stopper and properly prepared blow off tube.
Place in a cool area for your two week fermentation then bottle as usual. I would suggest adding 1.5 tablespoons of granulated sugar to like half a cup of water, bring to a boil for like 5 minutes to make sure it's fully mixed. Let it cool for a bit, then add to the sanitized pot you'll be using for bottling as you are racking your beer from the fermenter into the pot.
Bottle as usual.
Notes:
If you need to substitute the yeast. You can use Safale S-04. But try to get the Scottish Ale Yeast, it gives a great malt character to the beer.
If you need to, you can substitute the grains for similar ones. The brew shops should be able to help you with proper substitutions.
When you drink a beer, try to wash the bottle right after. Better yet, pour the beer into a nice glass, and wash the bottle immediately. This will make storage easier and will help ensure no nasty things grow and potentially ruin your beer in the bottles.
Have fun and remember the homebrew slogan:
RDWHAHB
Relax, Don't worry, Have a Home Brew.
|
|
|
Hazy IPA
|
American IPA
|
279 Gallons |
15.602 |
3.256 |
6.69 |
30.45 |
4.69 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 294 Gallons |
Boil Time: 90 |
Boil Gravity: 14.8 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2021 10:46 PM |
| Notes: |
|
|
Rauchbier Urbock
|
Specialty Smoked Beer
|
5.5 Gallons |
1.06 |
1.014 |
6.04 |
33.08 |
30.38 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 77 |
Mash Thickness: 2.03 |
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: 8/26/2020 9:02 PM |
| Notes: 60 minutes at 151. Pitched at 77 and put into refrigerator to drop temp down to 58. After active signs of fermenting then day 1, 59 day 2, 60 day 3, 62 day 4, 65 day 5 68 day 6, 70 to finish. |
|
|
FBI English Porter #2
|
English Porter
|
5.5 Gallons |
1.049 |
1.009 |
5.22 |
30.58 |
28.91 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 81 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/3/2020 6:07 PM |
| Notes: |
|
|
Lou's Best ESB
|
Strong Bitter
|
5.5 Gallons |
1.054 |
1.017 |
4.8 |
28.94 |
13.78 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 4/2/2020 7:46 PM |
Notes: Mash at 150° F (66° C) for 60 minutes or until conversion is complete. Vorlauf for 10 minutes or until wort is clear, collect wort. Batch sparge with volume of water to achieve 7.5 gal of preboil volume (Vorlauf and transfer clear wort). Boil for 60 minutes following hop schedule.
Cool wort to 66° F (19° C), pitch London ESB yeast, and ferment at the same temperature for 10 to 14 days. Transfer to secondary and rest at 66° F (19° C) for 14 days. Cold crash to 34° F (1° C) for 2 days, transfer to keg, and force carbonate at 30 psi for 2 days. |
|
|
400 Ragin' Bitch
|
Specialty IPA: Belgian IPA
|
6 Gallons |
1.074 |
1.017 |
7.4 |
67.68 |
9.62 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 6/5/2017 1:50 PM |
Notes: Secondary Choice WLP 410
Tertiary Choice WYEAST 3944 |
|
|
An Easy Day
|
Dark Mild
|
6 Gallons |
1.037 |
1.011 |
3.38 |
16.45 |
20.13 °L
|
1.5K |
0 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/11/2017 2:58 AM |
Notes: Took 2nd Place At The Cascade Cup in May 2017.
http://competition.cascadebrewersguild.com
Try to find Fawcett Crystal and Chocolate. Gordon Strong suggests this is the key to the recipe.
I could not track down Fawcett, so went with Hugh-Bairds Crystal and Chocolate.
Other hop options: Kent Goldings, Goldings, Fuggle. |
|
|
Bachelor Bitter Clone
|
Ordinary Bitter
|
5 Gallons |
1.059 |
1.018 |
5.4 |
38.24 |
13.39 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: Turbinado sugar |
Priming Amount: 1.5oz |
Creation
Date: 12/29/2016 1:48 AM |
| Notes: |
|
|
Melon Ale
|
Blonde Ale
|
21 Litres |
1.051 |
1.01 |
5.37 |
109.59 |
5.62 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2016 1:23 AM |
| Notes: |
|
|
Fruity Pale Ale
|
American Pale Ale
|
6 Gallons |
1.055 |
1.013 |
5.46 |
45.25 |
7.89 °L
|
1.5K |
3 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.6 |
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: 7/20/2016 2:49 PM |
| Notes: |
|
|
That's A Bingo! IIPA
|
Imperial IPA
|
5.4 Gallons |
1.096 |
1.023 |
9.67 |
177.8 |
9.57 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.94 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: 1/7/2013 6:27 PM |
| Notes: |
|
|
Yoopers Rogue Dead Guy Ale
|
American Light Lager
|
5.5 Gallons |
1.029 |
1.009 |
2.66 |
49.52 |
14.18 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2016 1:41 AM |
| Notes: |
|
|
Smoky Maple Rum Amber - Barrel Aged
|
Clone Beer
|
11 Gallons |
1.092 |
1.017 |
9.8 |
24.7 |
17.26 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.084 |
Efficiency: 78 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 10:42 PM |
| Notes: NOTE Smoked malt is Briess Cherrywood Smoked Malt. NOTE 2 lb Maple Syrup and 1 lb Turbinado added to boil at 30 min. 2 lb Maple Syrup added to secondary fermentation. Then place in 10 Gal Oak Rum Barrel for 3 months. NOTE If using fresh Sugar Maple sap for All waters then omit the 2 lbs Maple syrup in the boil. (Recipe by Farmhouse Brewing Supply) |
|
|
Heady Topper Clone
|
American IPA
|
5.5 Gallons |
1.073 |
1.014 |
7.71 |
113.11 |
8.73 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2015 4:43 PM |
Notes: 2L starter
Start at 62. Raise to 72 after 4 days. |
|
|
Twilight Nightro Milk Stout
|
American Stout
|
16 Gallons |
1.069 |
1.024 |
5.94 |
32.17 |
47.55 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 10:16 PM |
| Notes: http://byo.com/stories/issue/item/2788-sweet-stout-style-profile |
|
|
Ordinary Bitter
|
Standard/Ordinary Bitter
|
5.5 Gallons |
1.039 |
1.012 |
3.51 |
30.13 |
6.94 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 3/17/2015 11:59 PM |
| Notes: Brewing Network Session Podcast 09-15-14, 1hr:44min into episode |
|
|
Classic Styles
|
Dry Stout
|
1 Gallons |
1.046 |
1.013 |
4.3 |
40 |
37.36 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 1/22/2015 9:15 PM |
Notes: Black Roasted Barley (500 °L)
Mash at 120° F (49° C) for 15 minutes, then raise the temperature to 150° F (64° C) for 60 minutes.
Use 8 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). Slowly raise the temperature during the final third 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). |
|
|
No Quarter Smoked Porter
|
Other Smoked Beer
|
5 Gallons |
1.098 |
1.024 |
9.64 |
121.78 |
40 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.065 |
Efficiency: 70 |
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: 1/21/2015 5:47 PM |
Notes: Mash in at 154° F (68° C) for 30 minutes. Raise temperature to 168° F (78° C) for 30 minutes. Boil for 75 minutes. Use one (1) Whirlfloc tablet for 10 minutes.
Primary fermentation at 65° F to 70° F (18-21° C).
Secondary fermentation at 68° F (20° C).
Nathan Zorich’s No Quarter Smoked Porter recipe isn’t for the faint hearted. At a tantalizing 100+ IBUs, this beer will test your taste buds – and you’re spirit – but don’t let that deter you.
The Chinook hops, with their high alpha acid percentage, will give this smoked porter a blow-your-taste-buds-off approach. But, don’t be frightened so easily. The Cascade hops should give the beer a subtle fragrant, floral aroma and citrus-floral hop character, while the steeping Willamette hops should provide some spicy, woody aromas to an already smokey beer.
This beer stands up to its name, showing no mercy on your taste buds. But, in the end, it’s up to you. Do you think you can handle it? |
|
|
Bubble Tea Ale
|
Special/Best/Premium Bitter
|
5.81 Litres |
1.048 |
1.012 |
4.69 |
26.43 |
12.44 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.49999 Litres |
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: 6/12/2012 8:52 AM |
| Notes: |
|
|
Dortmunder Export
|
Dortmunder Export
|
38 Litres |
1.053 |
1.009 |
5.71 |
26.7 |
5.01 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 2.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2016 4:23 PM |
| Notes: |
|
|
|
|