|
Samuel Adams Winter Lager
|
Munich Dunkel
|
5 Gallons |
1.061 |
1.015 |
6.02 |
22.16 |
11.28 °L
|
5.9K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2013 9:42 PM |
| Notes: http://www.samueladams.com/craft-beers/winter-lager |
|
|
Westvleteren XII Clone Braumeister 20L
|
Belgian Dark Strong Ale
|
21 Litres |
1.084 |
1.018 |
8.64 |
44.18 |
21.38 °L
|
5.9K |
4 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 19.4 ° C |
Priming Method: Forced Carbonation |
Priming Amount: Keg with 14.89 PSI |
Creation
Date: 12/14/2015 12:43 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation at 23/25 c˚ 10 days
Cold crash "5 days" at 0c˚ |
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Dry Dessert Porter
|
American Porter
|
6 Gallons |
1.059 |
1.012 |
6.16 |
27.87 |
42.41 °L
|
5.9K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.052 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: sucrose |
Priming Amount: 6.1 oz |
Creation
Date: 12/5/2016 7:37 PM |
Notes: Dark beer since it has been years. Vanilla pod husks (like 15-20 of em), Maple Syrup, and Raw Cacao all added in whirlpool.
Fuggle in the mash + whirpool'ed Nuggets, no boiling because alpha acids are a fucking snooze-fest. |
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Bohemians Helles Bock
|
Maibock/Helles Bock
|
20.8 Litres |
1.068 |
1.019 |
6.43 |
35.55 |
5.25 °L
|
5.9K |
5 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 4/2/2015 10:16 PM |
| Notes: |
|
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1 - Helles Exportbier 2 21lt
|
German Helles Exportbier
|
21 Litres |
1.051 |
1.006 |
5.96 |
18.44 |
6.13 °L
|
5.9K |
0 |
|
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 80 |
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: 10/5/2016 2:23 PM |
| Notes: |
|
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Tripel La Trappe Clone
|
Belgian Tripel
|
22 Litres |
1.081 |
1.013 |
8.93 |
23.53 |
5.51 °L
|
5.9K |
2 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2018 9:33 AM |
| Notes: |
|
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Bakke Brygg American IPA 20 L
|
American IPA
|
20 Litres |
1.065 |
1.013 |
6.85 |
71.86 |
6.89 °L
|
5.9K |
6 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 3/14/2014 2:12 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham |
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Albino Squid Assassin Clone
|
Specialty IPA: Rye IPA
|
17.35 Litres |
1.071 |
1.012 |
7.79 |
91.53 |
22.15 °L
|
5.9K |
0 |
|
|
|
| Boil
Size: 29.12 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 162.98 |
Creation
Date: 3/26/2016 5:23 PM |
| Notes: |
|
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Industrial Arts Wrench
|
American Pale Ale
|
21 Litres |
1.065 |
1.015 |
6.61 |
0 |
4.41 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/10/2019 5:24 PM |
Notes: Industrial Arts Wrench Recipe
Grist Bill, by weight:
52% Pilsner malt
22% Malted wheat
12% Flaked oats
6% Dextrose
4% Munich malt
4% Unmalted wheat
Hops
15 IBU of high alpha hop @ beginning of boil
.4 oz/gal of Citra pellet at end of boil/wp
.33 oz/gal of Cascade flowers at end of boil/wp
.2 oz/gal Mosaic pellet at end of boil/wp
.53 oz/gal Citra pellet dry hop 1 @ 50% apparent attenuation
.67 oz/gal Mosaic pellet dry hop 2 @ end of fermentation
.1 oz/gal Citra pellet dry hop 2 @ end of fermentation
Yeast
Pitch healthy, highly viable, expressive, low-flocculating english ale yeast strain (there are several that can work for this style of beer) |
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BYO Guinness-Style Dry Stout (orig)
|
Irish Stout
|
19 Litres |
1.041 |
1.01 |
4.19 |
37.66 |
35.45 °L
|
5.8K |
0 |
|
|
|
| Boil
Size: 24.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 12:51 PM |
Notes: Guinness-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)
FG = 1.010 (2.6°P)
IBU = 41 SRM = 44 ABV = 4.1%
Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) Great Western flaked barley
14.0 oz. (397 g) Great Western roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.
Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 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).
Extract with Grains Option
Replace the British pale ale malt and flaked barley with 5.25 lb. (2.38 kg) Muntons pale ale liquid malt extract.
Partial Mash Option
The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor. |
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Brooklyn Summer Ale
|
Blonde Ale
|
5.5 Gallons |
1.056 |
1.017 |
5.11 |
18.51 |
4.64 °L
|
5.8K |
10 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 5/20/2014 7:24 PM |
Notes: Second choice for yeast 1098 British Ale
http://brooklynbrewery.com/brooklyn-beers/seasonal-brews/brooklyn-summer-ale |
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Simple First All Grain
|
American Brown Ale
|
3.5 Gallons |
1.057 |
1.014 |
5.58 |
43.15 |
18 °L
|
5.8K |
0 |
|
|
|
| Boil
Size: 4.5 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: 1/8/2012 7:13 AM |
Notes: I've been sad that I couldn't do all grain because I only have a 5 gal pot. Then I realized that I can absolutely do a smaller batch to get my feet wet until I can afford that big brew kettle. So I built the mash tun and made an immersion chiller while I was at it. I created the recipe using Brewtarget and scaled for the 4.5 gal maximum I could boil.
Anyway, this is what I came up with for my first all grain brew. I wanted to keep it simple and basic. We'll see how it tastes and then work on repeating it. Once I can repeat it well I will begin with simple modifications. Then I will take over the world.....or just drink beer.
So far I've learned a lot. The mash process was fun and interesting. I will be working on reducing liquid loss in the tun for sure.
Fermentation just didn't seem to be happening. The yeast packet says to just sprinkle on the wort. Instead I took about a third of the packet and stirred it in, sprinkled the rest on top. Wort was at 73*, right in the range the yeast had called for. Nothing.
By Tuesday I decided to buy another packet of yeast. Sprinkled all on top. Two more days of nothing.
Then I brought the fermenter in to the kitchen. Within 30 minutes the airlock was speaking to me. Within two hours it was speaking loudly. It seems that this yeast doesn't like the cold of the 56* beer closet. The kitchen is always either 68* or 62* (programmable thermostat for the house) and it likes this much better.
So now that I have a 10 gallon pot and grain mill on order, I know what the next area of focus will be. It's time to start thinking about temperature control. I want to do it as green a possible. Insulation. Digital temperature monitoring and control using the Arduino. Could be fun.
Update: A week after bottling we tried two of these. The beer is amazingly clear with a color that is a very dark amber, not quite brown. There is a very fruity smell. Unfortunately they both tasted like vinegar. I'm not sure the cause, maybe sanitation. Maybe too high of fermentation temp? Maybe I got overanxious and overpitched the yeast? I'm thinking that it had something to do with the point at which I added that second packet of yeast and that the vigorous fermentation could have been a clue that something went wrong. |
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Hoegaarden Wit Clone
|
Witbier
|
4.5 Gallons |
1.054 |
1.016 |
4.93 |
16.01 |
4.24 °L
|
5.8K |
4 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.01 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2015 5:25 PM |
Notes: Hoegaarden Wit Clone
Based on DeFalco's Belgian Wit recipe |
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Cream Ale
|
Cream Ale
|
20.8 Litres |
1.047 |
1.011 |
4.76 |
18.79 |
3.82 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2016 6:19 PM |
| Notes: |
|
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SUPER HORNET 23L
|
Double IPA
|
23 Litres |
18.575 |
3.523 |
8.74 |
76.18 |
7.79 °L
|
5.8K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 18.6 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2020 3:26 AM |
| Notes: |
|
|
Mosaic Hazy IPA
|
American Light Lager
|
7 Gallons |
1.086 |
1.023 |
8.24 |
198.17 |
5.33 °L
|
5.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 69 |
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: 4/11/2015 11:53 PM |
| Notes: |
|
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Rauch Porter
|
Baltic Porter
|
20 Litres |
16.848 |
4.5 |
7.1 |
19.66 |
28.95 °L
|
5.8K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 13.6 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2016 4:53 PM |
Notes: - Maple extract (?)
- Bacon (?)
- Maple flavoured Coffee 5 g/L (~100g)
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Angry Red Planet
|
Specialty IPA: Red IPA
|
2.7 Gallons |
1.06 |
1.009 |
6.76 |
102.06 |
16.49 °L
|
5.8K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 4.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 10:09 AM |
Notes: Continuously hopped, Dogfish Head style.
Vienna malt between 5 and 6. Overall color is red amber
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|
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Bourbon Vanilla Stout
|
American Stout
|
5 Gallons |
1.068 |
1.023 |
5.97 |
44.31 |
34.31 °L
|
5.8K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.136 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2015 5:04 PM |
Notes: Adding Whisky Barrel Chips
Whisky Barrel Chips must be sanitized by boiling in 1 cup of water for 5 minutes. After your chips have been sanitized, add to them to sanitized jar with bourbon and vanilla bean while beer is in primary. Before adding to secondary, remove liquid bourbon adding just the chips and bean to secondary. You may add fresh bourbon to secondary for flavor. Firmly secure your airlock on to your fermenter. Leave your beer in contact with these chips for 2 to 3 weeks. On bottling day carefully siphon your beer away from the chips and into your bottling bucket. If you do not use a secondary fermenter, then add the chips to your primary after fermentation has completed and leave for the recommended contact time. |
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|
'#1 American Pilsner
|
Classic American Pilsner
|
5.25 Gallons |
1.048 |
1.009 |
5.21 |
20.4 |
3.16 °L
|
5.8K |
4 |
|
|
Author:
|
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 3:48 PM |
| Notes: |
|
|
|
|