|
Chocolate Coffee Vanilla Stout
|
American Stout
|
6 Gallons |
1.071 |
1.023 |
6.3 |
49.3 |
43.83 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 76 |
Mash Thickness: 1.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2014 2:44 PM |
Notes:
|
|
|
Lady Lavender
|
Belgian Specialty Ale
|
1 Gallons |
1.064 |
1.016 |
6.24 |
16.91 |
5.19 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 1.1 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: 2/12/2012 11:48 PM |
| Notes: |
|
|
Bakke Brygg Munich Helles 25 L
|
Munich Helles
|
25 Litres |
1.047 |
1.01 |
4.78 |
21.08 |
3.99 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 12/19/2013 3:25 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 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP820, WLP830, WLP835, WLP838, WLP860 |
|
|
Bakke Brygg Bock 20 L
|
Dunkles Bock
|
20 Litres |
1.068 |
1.017 |
6.72 |
23.86 |
18.52 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 5/2/2014 9:31 AM |
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 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP838, Saflager 34/70 |
|
|
Paulaner Oktoberfest Weisn Clone
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.054 |
1.008 |
5.93 |
21.54 |
7.82 °L
|
4.2K |
5 |
|
|
|
| Boil
Size: 6.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 1.4 |
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: 11/3/2020 3:29 PM |
| Notes: |
|
|
Grapefruit IPA (Sculpin Clone)
|
American IPA
|
10 Gallons |
1.071 |
1.016 |
7.24 |
50.95 |
6.04 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 4/5/2016 8:26 PM |
| Notes: |
|
|
Dark Session Lager (czech Tmave)
|
Bohemian Pilsener
|
11.5 Gallons |
1.045 |
1.011 |
4.46 |
29.61 |
20.81 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 3/16/2012 2:42 PM |
Notes: 9 gallons strike at 164 to rest at 151
Raise temp to 158 and let sit
11 gallons sparge at 170
pitch yeast, aerate and ferment at lager temp. |
|
|
Vanilla Porter
|
Robust Porter
|
6 Gallons |
1.06 |
1.012 |
6.29 |
24.57 |
33.13 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2015 3:33 PM |
| Notes: |
|
|
Second Runnings Stout
|
Dry Stout
|
5.75 Gallons |
1.045 |
1.013 |
4.23 |
54.23 |
40 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 13 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 5/3/2012 5:22 AM |
| Notes: This was a second runnings batch that I decided to make from the left over grains of the Russian Imperial Stout Barrel Project. Boiled for 75min because I topped off a gallon of water which had the additional sugars in it and that was too much water. Efficiency is low to simply match the OG I got. |
|
|
Anchor California Lager Clone
|
Standard American Lager
|
5.5 Gallons |
1.048 |
1.015 |
4.38 |
26.14 |
3.81 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 5:16 PM |
| Notes: |
|
|
119 BrewDog Hazy Jane IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.015 |
7.19 |
11.06 |
7.1 °L
|
4.2K |
2 |
|
|
Author:
|
|
BrouHaHa
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
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: 2/14/2019 5:32 PM |
| Notes: |
|
|
Bakke Brygg Berliner Weisse 22L
|
Berliner Weisse
|
15 Litres |
1.051 |
1.01 |
5.47 |
8.01 |
3.88 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukker |
Priming Amount: 8,5 g / liter |
Creation
Date: 10/4/2017 4:41 PM |
Notes: Inspirert av Designing Brewing Berliner Weisse på sourbeerblog.com.
VIKTIG!!! Les hele artikkelen før du prøver deg på denne oppskriften!!!
http://sourbeerblog.com/designing-brewing-berliner-weisse/
FREMGANGSMÅTE:
- Mesk på vanlig vis, følg meskeskjema, og pass på at du får en BG på 1,051
- Kok opp og la vørteren koke i 15 minutter før du kjøler den ned til 35 grader!
- Tilsett melkesyre til du når en pH på 4,5.
- Tilsett 0,5 liter Biola eller annen egnet melkesyrekultur, og la det stå til ønsket pH er nådd. 3,5 er et fint utgangspunkt. VIKTIG: pass på å hold kjelen på rundt 35 grader under hele prosessen, og minimer tilgang på oksygen under syrningen! Kle kjelen stramt med plastfolie eller lignende.
- Etter at ønsket pH er nådd, koker du opp og følger vanlig kokeskjema med humletilsetning etc.
- Når kokingen er ferdig tilsetter du nok vann til at du får en OG på 1.035 (ca 6,5 liter hvis du har 15 liter med SG på 1.051).
- Gjæres på 18 grader i 10-14 dager.
- Hvis alt har gått etter planen skal du nå få en FG på ca 1,006 og ca 3,8% ABV. Slutt-pH bør nå ligge rundt 3,3. |
|
|
Trillium Style NEIPA Clone
|
Double IPA
|
5.5 Gallons |
1.072 |
1.018 |
7.46 |
33.19 |
5.37 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2018 5:59 PM |
| Notes: |
|
|
Foothills Jade Clone
|
American IPA
|
5.5 Gallons |
1.07 |
1.019 |
6.63 |
147.48 |
6.59 °L
|
4.2K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2015 1:41 PM |
| Notes: |
|
|
Lemongrass Wit Bier
|
Witbier
|
5.5 Gallons |
1.041 |
1.01 |
4.08 |
23.85 |
3.25 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 63 |
Mash Thickness: 1.3 |
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: 5/17/2015 6:29 PM |
| Notes: Recipe adapted from the Rob Tod (of Allagash) Belgian Wit recipe in Extreme Home Brewing. |
|
|
Spring Citrus Citra Saison
|
Saison
|
5.5 Gallons |
1.061 |
1.011 |
6.55 |
31.88 |
10.83 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 56 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2016 5:20 PM |
| Notes: |
|
|
Lime Cream Ale
|
Cream Ale
|
6 Gallons |
1.044 |
1.009 |
4.58 |
33.16 |
3.12 °L
|
4.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
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: 4/15/2016 8:17 PM |
| Notes: |
|
|
"SMASH" Hallertau Blanc
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.059 |
1.013 |
6.07 |
62.42 |
7.77 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2016 5:46 AM |
| Notes: |
|
|
KBS Clone
|
Russian Imperial Stout
|
5 Gallons |
1.092 |
1.023 |
9.02 |
61.6 |
53.1 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 6.31025 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: 3/3/2011 5:02 PM |
Notes: Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F.
Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days.
Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator.
Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos. |
|
|
Epic Pale Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.014 |
6.04 |
46.3 |
8.68 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 4:00 PM |
Notes: Mash at 152.
Cool to 64, pitch yeast and let rise to 68.
First Dry hop is at ferment temp.
Second Dry hop is at cold crash temp
(Farmhouse brew supply has malts) |
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