|
Amarillo DIPA
|
Double IPA
|
23 Litres |
1.072 |
1.013 |
7.7 |
77.24 |
8.74 °L
|
367 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 3.5 |
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: 5/8/2020 10:51 AM |
| Notes: |
|
|
Vinnie Cilurzo’s Strong Golden Ale
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.072 |
1.013 |
7.76 |
26.35 |
3.69 °L
|
367 |
2 |
|
|
|
| Boil
Size: 6.43 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 149 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/14/2024 5:26 AM |
| Notes: |
|
|
Werf Stout
|
Robust Porter
|
1000 Litres |
1.079 |
1.02 |
7.78 |
31.58 |
45.72 °L
|
367 |
0 |
|
|
|
| Boil
Size: 1100 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2023 11:24 AM |
| Notes: |
|
|
Mike's Double NEIPA
|
Specialty IPA: New England IPA
|
6 Gallons |
1.077 |
1.017 |
7.98 |
62.08 |
6.88 °L
|
367 |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2022 1:26 PM |
| Notes: |
|
|
Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.092 |
1.03 |
8.21 |
29.57 |
36.31 °L
|
367 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 8.2 oz |
Creation
Date: 1/10/2022 12:17 AM |
| Notes: |
|
|
Wee Heavy
|
Wee Heavy
|
12 Litres |
1.076 |
1.018 |
7.67 |
25 |
21.91 °L
|
367 |
0 |
|
|
|
| Boil
Size: 16.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 7/18/2021 11:43 PM |
| Notes: |
|
|
Belgian Tripel - Brave Noise Collab
|
Belgian Tripel
|
3.1 Gallons |
1.079 |
1.016 |
8.21 |
19.55 |
6.64 °L
|
367 |
0 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.075 |
Efficiency: 66 |
Mash Thickness: 1.5 |
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: 7/4/2021 11:57 AM |
| Notes: |
|
|
Heady Topper Clone
|
American IPA
|
5 Gallons |
1.083 |
1.02 |
8.25 |
67.73 |
6.19 °L
|
367 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/10/2021 7:42 PM |
| Notes: |
|
|
Cabin Fever (Winter Ale)
|
American Amber Ale
|
5.5 Gallons |
1.076 |
1.018 |
7.68 |
37.66 |
23.17 °L
|
367 |
2 |
|
|
|
| Boil
Size: 6.93 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/13/2020 2:52 AM |
| Notes: |
|
|
Yakkin’ On A Bone
|
Imperial Stout
|
5.5 Gallons |
1.098 |
1.034 |
8.39 |
0 |
40 °L
|
367 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 8/10/2020 7:13 PM |
| Notes: Add Cacao nibs and vanilla bean to Secondary. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Keep vanilla bean in while aging. |
|
|
Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.082 |
1.02 |
8.06 |
22.09 |
8.21 °L
|
367 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 11/20/2015 7:58 PM |
| Notes: |
|
|
Awesome Recipe
|
No Profile Selected |
5.5 Gallons |
1.074 |
1.013 |
7.99 |
85.63 |
4.3 °L
|
367 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 10/29/2019 5:22 PM |
| Notes: |
|
|
Espelid's Breakfast Stout
|
American Stout
|
21 Litres |
1.086 |
1.022 |
8.41 |
78.64 |
42.7 °L
|
367 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/19/2019 12:13 PM |
Notes: Add
650g Lactose (15 min at 15 min left of boil - stir in with som of the vort before adding)
50 g Cocoa nibs (In fermentor, soak With 1 dl of Whisky before use
4 dl dark strong coffee (end of boil)
4 dl dark strong coffee (in fermentor) |
|
|
Tradisjonsøl
|
No Profile Selected |
25 Litres |
1.075 |
1.014 |
8.09 |
18.83 |
5.84 °L
|
367 |
0 |
|
|
|
| Boil
Size: 29.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 7/8/2019 8:25 PM |
| Notes: |
|
|
ABA 양조7기 Group 2-2 벨지안 트리펠
|
Belgian Tripel
|
18.9 Litres |
1.079 |
1.017 |
8.15 |
25.84 |
5.51 °L
|
367 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 68 |
Mash Thickness: 3.1 |
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: 1/13/2019 7:58 AM |
| Notes: |
|
|
Kyle's Belgium
|
American Light Lager
|
18 Litres |
1.082 |
1.02 |
8.03 |
0 |
15.62 °L
|
367 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 10/17/2018 2:53 PM |
| Notes: |
|
|
SMaSHaO
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.009 |
7.98 |
44.7 |
4.33 °L
|
367 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2018 12:43 AM |
| Notes: |
|
|
Max OG 22l
|
American Light Lager
|
17 Litres |
1.082 |
1.02 |
8.05 |
0 |
4.68 °L
|
367 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 7/8/2018 1:20 PM |
| Notes: |
|
|
CUP OF JOE
|
American Stout
|
5.5 Gallons |
1.079 |
1.02 |
7.73 |
30.27 |
38.18 °L
|
367 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: BOTTLING |
Priming Amount: 3.0 |
Creation
Date: 7/8/2018 12:15 AM |
| Notes: |
|
|
2 Jokers Double Wit Sour Ale Clone
|
Clone Beer
|
5.5 Gallons |
1.076 |
1.016 |
7.88 |
16.26 |
3.5 °L
|
367 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.139 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2018 9:47 PM |
Notes: Two Jokers Double-Wit
I used the grain bill above for a partial mash, and the end product was VERY close to Boulevard's original (and now discontinued) 2 Jokers. Even with a kettle sour step, I ended up adding some lactic acid to the secondary to approximate brewhouse results. All-grain instructions follow.
Malt:
Pale Malt – 50%
Wheat – 21%
Malted Wheat – 24%
Flaked Oats – 5%
Mash Schedule:
50 C – 31 minutes
63 C – 60 minutes
73 C – 15 minutes
Mash off at 78 C
Here’s where things get interesting. To create the acidity in Two Jokers, we brewhouse/kettle sour the wort. We lauter off the grain like normal, but then cool the wort down to 35 C and pitch with lactobacillus in a CO2 purged vessel on the brewhouse. We allow the wort to acidify over the weekend and come in and boil it like normal after we’ve confirmed we’ve dropped to the desired pH (3.7). Since we’re brewing multiple batches into the same fermenter, we’ll sour 25% of the total volume of the tank and treat the other brews like normal. If we were brewing into a 600 bbl tank, 1 150 bbl batch would be sour while the remain 3 would be normal.
We’re targeting a beginning of boil gravity of 16 Plato and are looking for 17.3 at the end of our 70 minute boil. We see an increase of .8 Plato from an addition of dextrose midway through the boil.
Hops:
Magnum – 8.1 IBUs at 10 minutes after beginning of boil
Perle – 4.9 IBUs 55 minutes after beginning of boil
Spices:
The following are added to the kettle with 5 minutes left in the boil:
Coriander – 25 g/hl
Orange Peel – 50 g/hl
Peppercorn – 4.9 g/hl
Cardamom - .2 g/hl
Lavender is added during whirlpooling at the rate of 4.9 g/hl
We cool the wort to 19 C and pitch with our house Belgian strain. I’d suggest going with a high gravity Trappist strain to closely approximate the yeast strain we’re using. We ferment at 21 C until we reach 7 Plato at which point we temp up to 23 C for the remainder of fermentation. Final gravity should be 3.8.
Specs:
ABV – 8
IBU – 15
EBC – 15.8
#4JeremyDanner, Nov 19, 2014
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