BrewUnited English IPA
|
English IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.58 |
51.08 |
12.48 °L
|
2.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 74 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2016 5:29 AM |
Notes: |
|
Harp Lager Clone
|
International Pale Lager
|
5.25 Gallons |
1.052 |
1.013 |
5.18 |
39.96 |
3.89 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
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: 1/20/2022 2:30 PM |
Notes: |
|
Leffe Blond Clone
|
Belgian Specialty Ale
|
15 Litres |
1.053 |
1.017 |
4.72 |
31.34 |
5.57 °L
|
2.9K |
1 |
|
|
Boil
Size: 18.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2015 8:28 AM |
Notes: |
|
Smoked Helles
|
Munich Helles
|
5.5 Gallons |
1.051 |
1.013 |
5.03 |
20.62 |
4.83 °L
|
2.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 64 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2016 6:24 PM |
Notes: |
|
El Dorado American Lager
|
American Lager
|
5.7 Gallons |
1.052 |
1.013 |
5.15 |
18.68 |
3.44 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 11/3/2023 7:16 PM |
Notes: Multiple award winner
2nd place 2024 NHC Indianapolis regionals, pale American beer category https://www.homebrewersassociation.org/national-homebrew-competition/winners/
1st place Bluegrass Homebrew Competition (2023) in the Standard American Beer category, 2nd place BOS
https://bluegrasscup.brewcomp.com/
2nd place Midwinter Homebrew Competition (2023) in Pale Lager category.
https://midwinterhbc.com/competition/
1st place America's Finest City (QUAFF) 2023 in the Standard American Beer category
https://quaff.org/AFC-2023/index.php?msg=5
1st place War of the Worts (2023) in the Light Lager category
http://www.keystonehops.com/waroftheworts2023/
2nd place KCBM (2023) in the Light Lager category
https://kcbmcomp.com/?mibextid=Zxz2cZ
1st place IBU Open (2023) Pale American Beer category
https://ibuopen.brewcompetition.com/
1st place Bluebonnet Brew-Off (2023) in the Pale Lager category
https://bcoem.bluebonnetbrewoff.org/
1st Place Pale Lager category, St. Louis Microfest Competition 2023
https://stlbrews.brewcompetition.com/
1st Place American Lager category, Lagerpalooza 2023
https://lagerpalooza-proam.com/
1st place "pale malty crispy bois" Dogg Dayzz 2023
https://doggdayzz.brewingcompetitions.com/
3rd place Light Lager category Brixtoberfest 2023
https://brixtoberfest.brixiesbrewers.com/
HM Merrimack in the Standard American/International Lager category
https://competition.mvhbc.com/
2nd place Best of Show (397 entries) and 1st place Industrial Beer category SNERHC
https://snerhc.com/
3rd place Pale American Beer category at the 2023 Indiana Brewer's Cup
https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2023_INBrewersCup_HBResults_Final.pdf
3rd place Standard American Beer NERHBC 2023
https://nerhbc.brewingcompetitions.com/
3rd place Standard American Beer Oregon Brew Crew Fall Classic 2023
https://fallclassic.brewingcompetitions.com/
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Full volume, no sparge
Target 16-18 IBU at 60 min and 1-2 IBU at 10min. Hops loose in kettle.
Check pH at end of boil (target 5.1-5.2), Add 1 mL lactic acid near end of boil as needed.
Chill immediately at end of 75 min boil.
Allow to sit covered x 1 hr prior to draining to FV
OXYGENATE prior to yeast pitch.
Ferment at 50F x 7 days, then raise 1-2F every 1 day until 64F or terminal gravity.
Once SG has stabilized, cold crash x 7 days adding gelatin on day 4.
Biofine 5 mL in the keg. |
|
Creemore Lager Clone
|
International Amber Lager
|
6 Gallons |
1.049 |
1.015 |
4.47 |
22.41 |
10.33 °L
|
2.9K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72.3 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2019 10:07 PM |
Notes: If Wyeast 2112 not available, use WLP810 San Fran Lager
Ferment at 58-60 (no lower than 58) for min 2 weeks.
Diacetyl Rest at approx. 1.014 for 2 days at 68
Lager 2 weeks, fine, then keg and condition for 2-3 weeks before serving. |
|
Boston Ale Clone
|
American Pale Ale
|
5 Gallons |
1.047 |
1.013 |
4.46 |
30.04 |
6.63 °L
|
2.9K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/4 cup |
Creation
Date: 4/29/2012 12:05 AM |
Notes: |
|
Highland Rogue
|
Irish Red Ale
|
1 Gallons |
1.048 |
1.013 |
4.67 |
23.18 |
24.67 °L
|
2.9K |
3 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.036 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 2:37 PM |
Notes: |
|
Kveik SMaSH!
|
Double IPA
|
5.6 Gallons |
1.083 |
1.016 |
8.85 |
61.67 |
7.06 °L
|
2.9K |
5 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2019 7:05 PM |
Notes: |
|
Philly Sour Yeast Raspberry Sour - David Heath
|
Berliner Weisse
|
6 Gallons |
1.031 |
1.01 |
2.73 |
9.31 |
2.96 °L
|
2.9K |
2 |
|
Author:
|
|
canorado@icloud,com
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: 1.7 |
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: 1/16/2021 12:51 PM |
Notes: |
|
YOUNGS SPECIAL BITTER 1318
|
Special/Best/Premium Bitter
|
20 Litres |
1.045 |
1.012 |
4.31 |
35.1 |
6.65 °L
|
2.9K |
2 |
|
|
Boil
Size: 23 Litres |
Boil Time: 90 |
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: 6/2/2012 4:10 AM |
Notes: |
|
Milk Stout
|
Sweet Stout
|
50 Litres |
1.055 |
1.016 |
5.04 |
28.29 |
40 °L
|
2.9K |
1 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2014 9:45 PM |
Notes: Lactoza - boil for 30 min.
Irish Moss - boil 15 min.
30 gr. Cascade in primary.
NO CHILL
Primary Fermentation - The hops are missing as bitterness - add 1.5 kg.(+1.3-1.4% abv) brewing sugar in 5 l. of water and 15 g. of Cascade hops boil for 15 min. put in primary.
Dry hop with 15 g. cascade in secondary.
The expected abv is 6.5%.
American - Pale 2-Row is BG Malt.
German Wheat Malt is instead of flaked oats.
Third hop addition is after boil( in primary) there was a lack of bitterness so I added a bit. |
|
Belgian Moon Clone
|
Witbier
|
1 Gallons |
1.057 |
1.016 |
5.37 |
16.46 |
3.89 °L
|
2.9K |
2 |
|
|
Boil
Size: 1.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/17/2021 1:27 PM |
Notes: Based off of this Belgian Moon clone:
https://www.brewersfriend.com/homebrew/recipe/view/223529/blue-moon-belgian-white |
|
Single Hop Idaho 7 Imperial IPA
|
Imperial IPA
|
6 Gallons |
1.071 |
1.012 |
7.8 |
119.15 |
7.85 °L
|
2.9K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
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: 3/18/2017 2:53 AM |
Notes: |
|
!Quadruple Vanilla Chocolate Stout!
|
Imperial Stout
|
5.5 Gallons |
1.083 |
1.025 |
8.18 |
40.34 |
50 °L
|
2.9K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.152 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 4/8/2017 8:00 PM |
Notes: If not using GigaYeast or a straight pitchable yeast, create a starter and aim for 200+B yeast cells. (Standard Starter)
Mash the crushed grains in 1.5 gallons of water at 155F for 45 minutes. Strain the grains and sparge with 1.5 gallons of water at 170F. Mix in malt extract and lactose sugar.
Bring wort to a boil. Add hops and adjuncts as scheduled. Whirlpool, chill, and transfer to a clean, sanitized fermenter.
Mix in enough clean, sanitized water to make five gallons. Pitch yeast at 70F and ferment at 65-70F for ten days. Pitch to Secondary Fermenter and ferment for ten more days. Bottle or keg as normal, except mix in 1 tbsp of vanilla extract with the priming sugar. |
|
Jamil's Belgian Quad Original
|
Belgian Dark Strong Ale
|
23 Litres |
1.102 |
1.023 |
10.4 |
21.56 |
18.52 °L
|
2.9K |
1 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
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: 7/16/2019 9:10 AM |
Notes: |
|
Bishops Finger Clone Take 1
|
Best Bitter
|
5 Gallons |
1.057 |
1.019 |
5 |
35.33 |
8.57 °L
|
2.9K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2016 2:07 AM |
Notes: |
|
El Dorado IPA
|
American Pale Ale
|
22 Litres |
1.051 |
1.009 |
5.48 |
53.28 |
4.96 °L
|
2.9K |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Keg |
Priming Amount: 20L |
Creation
Date: 6/15/2015 3:15 PM |
Notes: Wed 17th June 2015 - Strike Water = 70.5oC. Mash Temp = 65.6oC. Added 3 mL 80% Lactic Acid added (predicted was 4.25 mL). Mash pH = 5.4 (measured a cooled sample after 15 mins).
Stirred mash after 20 mins. 64oC. Added 1.25 mL to sparge water. pH = 5.2. Added 2L extra sparge water so ended up with a 27L preboil volume. Preboil SG = 1.042, pH = 5.5.
OG = 1.050. pH = 5.6. 19L. pH of starter = 3.8 and a lactic twang to it. Had done a lacto starter the day before but did wash with PBW / Starsan... and boil the starter wort for 15 mins! Might be a sour IPA...
Mon 22nd June 2015 (Day 5) - 1.012 / 5% ABV. Yeast has dropped. Clear beer like last time with WLP090. Clean malty smell. Hop bitterness in the taste.
Wed 24th June (Day 7) - Dry Hop 1 (3.4 g/L) added in primary.
Sat 27th June (Day 10) - Dry Hop 2 (3.4 g/L) added to hop filter in oxygen purged keg and beer racked into keg. Keg placed in keezer at 0oC. FG = 1.011. 5.25% ABV. Lots of hop character but maybe a bit grassy / citric... May not even need the second DH. Nice firm bitterness, hint of diacetyl(?).
Sun 28th June (Day 11) - Keg has chilled overnight. Added 1 teaspoon gelatine in about 80 mL water, then warmed in the microwave till gelatine was dissolved. Added gelatine solution and then added CO2 line at 1.2 bar. |
|
Amber Ale (gluten Free)
|
American Amber Ale
|
5.25 Gallons |
1.049 |
1.011 |
5.01 |
26.99 |
15.41 °L
|
2.9K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2013 8:04 PM |
Notes: |
|
Ginger Peach Saison
|
Fruit and Spice Beer
|
5.5 Gallons |
1.056 |
1.01 |
6.06 |
30.9 |
10.76 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 9/1/2016 7:01 PM |
Notes: Flavor balance between fruit and spice in this beer is good, neither the ginger, nor the peach is overpowering.
I used frozen peaches, thawed before adding to boil. I once added to secondary, and peach flavor was too strong. |
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