New England Sea Hag
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.068 |
1.021 |
6.18 |
74.91 |
8.92 °L
|
1.2K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.3 oz |
Creation
Date: 2/8/2020 3:50 PM |
Notes: Based on Austin Homebrew partial mash Sea Hag clone recipe: https://www.austinhomebrew.com/New-England-Sea-Hag-IPA-14B--MINI-MASH-Homebrew-Ingredient-Kit_p_3644.html |
|
Oatmeal Coffee Stout UK Pale & DME (1 Gallon)
|
Oatmeal Stout
|
1 Gallons |
1.064 |
1.019 |
5.84 |
42.4 |
34.37 °L
|
1.2K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: .70 |
Creation
Date: 12/11/2017 9:51 PM |
Notes: Mash grains for 45-60 mins then pour hot water over BIAB to sparge off excess sugar.
Mash temp 158f. Higher levels give a less fermentable wort and a more full-bodied beer.
Roast Cocoa nibs at 300 for 10-15 minutes.
Add cocoa nibs, dark bakers chocolate and first addition of coffee at flameout. You can skip this coffee addition for a more balanced or less coffee flavored beer. Then maybe only do .5oz coarse ground coffee in secondary.
Filter off hops, coffee, cocoa into fermenter.
After ferment rack onto coarse ground coffee for 7 days. Coffee can be soaked overnight in vodka.
Coffee Must be coarse!
I boil about 1/4 gallon every 15 mins in a 4 gallon (16 quart) kettle so it took me an hour to boil off 1 gallon. I adjusted recipe to start with 2 gallons.
Head Retention: It's possible oils from the cocoa or coffee beans can reduce head retention. Choose dry beans. Or soaking them in vodka can help.
|
|
Scrooge Winter Warmer English Old Ale
|
Old Ale
|
5 Gallons |
1.069 |
1.017 |
6.78 |
48.05 |
19.69 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2014 3:20 AM |
Notes: |
|
Nigg-Witbier
|
Weizen/Weissbier
|
20 Litres |
1.054 |
1.015 |
5.12 |
6.86 |
6.72 °L
|
1.2K |
0 |
|
|
Boil
Size: 8.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 27 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2013 3:46 PM |
Notes: |
|
Belgisk Blå
|
Belgian Dark Strong Ale
|
21 Litres |
1.095 |
1.021 |
9.82 |
34.7 |
32.87 °L
|
1.2K |
1 |
|
Author:
|
|
Bengt Pettersen
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2015 10:35 AM |
Notes: Benytter 1214 Belgian Abbey WYEST gjær. 2 pakker og 2 ltr gjærstarter med antatt SG 1.040. |
|
Citra IPA
|
American IPA
|
23 Litres |
1.058 |
1.01 |
6.34 |
78.4 |
10.17 °L
|
1.2K |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 35 |
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: 4/11/2015 4:43 AM |
Notes: |
|
Guinness Clone 2
|
Dry Stout
|
20 Litres |
1.047 |
1.011 |
4.77 |
29.51 |
34.05 °L
|
1.2K |
1 |
|
Author:
|
|
Charlj
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 9:11 AM |
Notes: |
|
Cerridwen
|
Wee Heavy
|
3 Gallons |
1.103 |
1.03 |
9.61 |
19.88 |
20.77 °L
|
1.2K |
0 |
|
|
Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2016 12:07 AM |
Notes: |
|
Dagmar Mocha Porter
|
Robust Porter
|
5.5 Gallons |
1.054 |
1.014 |
5.14 |
37.2 |
35.36 °L
|
1.2K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2015 5:04 PM |
Notes: OG: 1.052 FG 1.020
Aerated with Wine Aerator.
Brewed 03.01.15
|
|
Amazing American Ale
|
American Pale Ale
|
4.5 Litres |
1.042 |
1.008 |
4.4 |
65.69 |
8.4 °L
|
1.2K |
0 |
|
|
Boil
Size: 2.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 9:50 AM |
Notes: this website states quite a high IBU for this recipe but it certainly didn't taste too bitter.
Probably the best brew i have done this year. All my mates have commented on it and can't believe its homemade. even won a blind tasting contest amongst other well known beers.
Was made as a lighter version of Sierra Nevada's celebration ale - which also came out wonderfully- i had a lot of cascade and centennial left so just knocked this up as a lighter session ale.
its very citrusy and floral when young - but ages beautifully and was best after 2 months when the hops had mellowed out. |
|
Take Your Pils
|
German Pils
|
5 Gallons |
1.05 |
1.014 |
4.7 |
26.64 |
3.93 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 6:46 PM |
Notes: |
|
Vintage Black Magic IPA
|
Specialty IPA: Black IPA
|
10.5 Litres |
1.072 |
1.016 |
7.35 |
109.51 |
36.05 °L
|
1.2K |
0 |
|
|
Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/25/2016 11:40 PM |
Notes: First time brewed 27.01.17. Intended for a 12 litre batch, but ended up with 10.5 litres. OG 1.072, FG 1.010. The M44 did its job well, but didn't get going until the temperature was ramped to 20 degrees Celsius. Total lag time was app 30 hours. Note to next time: higher pitching temperature and higher fermentation temperature. |
|
Domino IPA II
|
American IPA
|
23 Litres |
1.065 |
1.018 |
6.12 |
84.93 |
13.17 °L
|
1.2K |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2013 6:14 AM |
Notes: |
|
15 Minute Pale Ale
|
American Pale Ale
|
3 Gallons |
1.055 |
1.01 |
5.86 |
32.71 |
9.56 °L
|
1.2K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 4:35 PM |
Notes: |
|
DIPA
|
Imperial IPA
|
5 Gallons |
1.091 |
1.021 |
9.2 |
86.75 |
9.86 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.151 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 9:13 PM |
Notes: |
|
Walton's NZ Red Ale
|
Scottish Heavy 70/-
|
21 Litres |
1.089 |
1.022 |
8.73 |
73.12 |
5.77 °L
|
1.2K |
0 |
|
Author:
|
|
Brew Master Walton
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2015 11:41 PM |
Notes: |
|
Root Down Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.052 |
1.018 |
4.57 |
31.54 |
37.4 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2015 10:39 PM |
Notes: add root beer extract in keg to taste |
|
Pecan Stout
|
American Stout
|
12 Gallons |
1.052 |
1.011 |
5.45 |
0 |
34.25 °L
|
1.2K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2018 6:09 PM |
Notes: |
|
NEIPA (North East IPA) - White
|
Specialty IPA: White IPA
|
15 Litres |
1.07 |
1.011 |
7.75 |
47.36 |
6.55 °L
|
1.2K |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2017 3:38 PM |
Notes:
Gypse: 3 g
Epson: 2 g
Sel: 2 g
MgCl: 1g
Le blé (400 g d'équivalent-Malt) provient de 340 g de farine biologique Annita's
Le houblon Mozaic a été mis dans le moût (avant l'ajout de levure) dont la température était d'environ 30-35 'C
Densité du moût: 1,070 = 7,8 % ABV
22 août: transfert en tourie: la bière n'est pas amère (ou comme une Ale) et a un goût marquée d'abricot. Le corps est équilibré.
25 Août: j'ajoute 10 grammes de Chinook ayant bouillis 5 MIN dans 100 ml de Triple Sec. L'infusion a été filtrée avant l'ajout à la tourie ET de 1/4 de gramme de poivre long (!!!)
30 sept: Embouteillage. 14 litres de bière -MOINS-1 litre bu pendant l'opération. J'ai ajouté 1 litre d'eau de source à la bière car elle me semblait trop alcoolisée.
HOUBLON VERT: AJOUT de HOUBLON VERT -AVANT l'embouteillage. J'ai ajouté une infusion provenant d'une (1) cocotte de CHINOOK de mon balcon (Home Made) -presque pas mûr- ayant bouillis 10 min dans de l'eau de source. Cette opération à donner du «mordant» à la bière qui n'avait rien d'une IPA et avait un goût plutôt douceâtre.
7 sept. bien qu'étant encore un peu sucré, la bière n'en est pas moins TRÈS BONNE!!!! |
|
TigerBlood Red Ale
|
American Amber Ale
|
5 Gallons |
1.051 |
1.013 |
5.02 |
33.66 |
15.47 °L
|
1.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2011 7:52 AM |
Notes: The recipe is a modified version of "Raucous Red Ale" from The Brew-Master's Bible. It now includes partial mashing and a malt substitution to include leftover ingredients.
I decided to shy away from the traditional American ingredients (Crystal, Carapils, etc.) and use Belgian specialty malts to provide the caramel flavoring base. The Gold LME will be split between two additions to keep the color as light as possible. The Belgian Special B and Aromatic malts will provide the dark amber color. The balanced blend of malts and hops should create a robust final product. |
|
|
|