Grasshopper Hefewizen
|
Weizen/Weissbier
|
10.5 Gallons |
1.052 |
1.012 |
5.19 |
12.39 |
4.31 °L
|
2.6K |
2 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: kegged (forced carb) |
Priming Amount: 10 gal |
Creation
Date: 5/25/2012 11:38 AM |
Notes: Cut Canadian Honey Malt in half for less malt sweetness (I have found this to be a nice match with this yeast) |
|
Hefeweizen 23 Litres
|
Weissbier
|
23 Litres |
1.051 |
1.013 |
4.97 |
15.27 |
3.86 °L
|
2.6K |
1 |
|
Author:
|
|
McBrewer99
|
|
Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 62 |
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: 8/13/2016 8:43 AM |
Notes: |
|
American Brown Ale
|
American Brown Ale
|
5.75 Gallons |
1.056 |
1.014 |
5.49 |
43.61 |
18.63 °L
|
2.6K |
2 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2013 9:21 AM |
Notes: Brewed on 9/1/2013. Strike water was 174 and hit right about 155F. Left for 10min and then recirculated about a gallon through to distribute evenly with preheated pyrex glass. The temp dropped it down to about 152F so I topped off with half gallon of boiling water which brought it to 153F. Stopped there because I didn't want to thin out the mash even more. I will have to figure out a way to prevent heat loss when recirculating. pH was 5.3 with the slightly thinned mash. Boil Kettle efficiency was 80%. Brew house efficiency was down this time. I am not sure why that would be but maybe it's because I had some wort left over in the kettle and thus didn't boil off enough. I did get my full wort volume without having to top off. I wonder if I should boil 8.25 gal in the future? Some hose water also got into the brew because I wasn't paying attention well enough to my hose attachments. Yeast took off within 8 hours. I looked at it and krausen has formed about 8 hours after. Temp was about 73F so I cooled it down to 68 as quickly as I could. It was about the same temp in the morning. I dropped some of the ice blocks in there in the middle of the night. At about mid afternoon on 9/2 it was at 66F. By the evening time it had climbed back up to 71F so I put some more ice packs in there and cooled it back down to 67F. I got a new tub insulator cover but I am not sure if it is actually doing all that much. I am hoping it isn't getting too crazy because of the temp fluctuation. Morning of 9/3 the beer had risen back up to 70F. I iced it back down to 68. I am wondering if the insulation is keeping the heat in too. Evening of 9/3 it had risen back up to 70F. Iced it down to about 67/68. 9/4 by morning the brew had creeped up to 70F again. I chilled it down to 68F. By evening it was back up to 70F so I dropped it to 67F. 9/5 let the temp go and by 9/7 it was up about 74F. Dry Hopped 9/8/2013. I realized that I swapped the yeast vials and used wlp001 instead of wlp051. Gravity reading on 9/16 put it at 1.014. Racked to keg on 9/18/13 after cold crashing for 2 days. |
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Skinny Dippin' At The Ledges (Long Trail Ale Clone)
|
Düsseldorf Altbier
|
5.5 Gallons |
1.06 |
1.015 |
5.88 |
50.11 |
17.77 °L
|
2.6K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.18 |
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: 4/6/2014 2:02 PM |
Notes: Boil for Total 70 Minutes: 10 minutes boil, prior to hop addition, for protein coagulation.
FG after 2 weeks fermentation: 1.010.
Note: use this recipe with a 6 gallon fermentor. It did voraciously ferment that lead to explosion within 4 hours! |
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Old Chub Clone
|
Scottish Export
|
5.5 Gallons |
1.079 |
1.022 |
7.55 |
30.45 |
24.54 °L
|
2.6K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 5/26/2016 6:18 PM |
Notes: |
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American Wheat #1
|
American Wheat or Rye Beer
|
1 Gallons |
1.045 |
1.009 |
4.78 |
22.42 |
3.59 °L
|
2.6K |
4 |
|
|
Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 60 |
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: 9/6/2015 12:40 AM |
Notes: |
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Barkshack Sparkling Gingermead
|
Dry Mead
|
1 Gallons |
1.085 |
1.021 |
8.35 |
0 |
3.42 °L
|
2.6K |
1 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.085 |
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: 5/13/2015 10:00 PM |
Notes: Using Red Star Cote des Blancs dehydrated Champaigne yeast.
I am also using an extra lb of honey (Charlie calss for 7 lbs). |
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2 Boilhemian Pilsner 2\15\12
|
Bohemian Pilsener
|
5.5 Gallons |
1.053 |
1.013 |
5.18 |
39.96 |
4.53 °L
|
2.6K |
1 |
|
|
Boil
Size: 7 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: corn sugar |
Priming Amount: 3/4 cup |
Creation
Date: 3/5/2012 3:43 AM |
Notes: 60 min. boil, then chilled to 70 deg. OH SHIT!! Somethings not right. I forgot to add the whirlfloc, Back to the burner for a 2nd time. Boiling again, got another hot break, and skimmed it off. Whirlfloc in for 10 min. then chilled to 70 again. (Hence the name) 2001 Wyeast Pilsner Urquell lager yeast in a 1 ltr. starter pitched at 70 degrees,air lock bubbling good @ 3 hrs, then to 50 deg. for 21 days. Raised to 60deg. for 24hr. diacetyl rest. Then 14 days @33 degrees SG 1.060 - FG 1.016 ABV 5.7 Waiting on the finished product for taste test.
Beer was the best I have made yet. My buddy who has always been a store buying, American mega brewery beer fool, had to be run out of my fridge. He is now on the craft beer train.
Pulled another bottle or three out and partook while watching football yestiddy. This brew started great, and just keeps getting better and better. DAYUM!! I think I'm turning Germanese, I think I'm turning Germanese, I really think so. |
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The Brew Formerly Known As St. Patrick's Galaxy IIPA
|
Imperial IPA
|
5.1 Gallons |
1.062 |
1.009 |
6.95 |
139.8 |
11.26 °L
|
2.6K |
2 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.018 |
Efficiency: 37 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Force Carbonation |
Priming Amount: 10 PSI @ 38 F |
Creation
Date: 7/10/2014 2:29 PM |
Notes: The 75 min. Boil time takes into account the boiling during sparging.
2 L starter made with 400 mL of thin slurry. Target: 452 B. Starter: 578 B
Day 0:
Ferment in Keezer at 65 F for 3 days.
Day 3:
Increase temperature to 70 F.
Week 3:
Cold crash at 38 F for 1 week.
Week 5:
Transfer to sanitized carboy. Add Dry Hop addition and rest in cold room. (hopefully around 70 F)
Week 6:
Rack to keg and carbonate at 10 PSI under 38 F for 2 weeks in keezer to achieve 2.38 Volumes of CO2
Week 8:
Sample first brew! |
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Newcastle Brown Clone
|
Northern English Brown
|
19 Litres |
1.05 |
1.013 |
4.97 |
32.4 |
12.9 °L
|
2.6K |
2 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2015 11:19 PM |
Notes: Best at 1-3 months.
Alternate yeast wy1028.
|
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06: Black Cherry Wheat #2
|
Belgian Specialty Ale
|
5.5 Gallons |
1.051 |
1.009 |
5.51 |
15.97 |
26.91 °L
|
2.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 1/18/2015 10:48 PM |
Notes: Brew Day 1/19/15
Made Belgian yeast starter night before. Sat for 20 hrs before pitching.
Will split batch this beer into 2 carboys. 1 will be 2.5g of wort on top of 1 quart of pure black cherry juice. The other carboy will have no juice. |
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Blackberry Saison
|
Saison
|
5 Gallons |
1.062 |
1.013 |
6.43 |
30.32 |
4.05 °L
|
2.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 8/1/2016 8:36 AM |
Notes: |
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2014 Munich Dunkel
|
Dark American Lager
|
7.5 Gallons |
1.046 |
1.013 |
4.39 |
16.07 |
19.7 °L
|
2.6K |
1 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2013 3:54 PM |
Notes: 2014 AHA Nat'l Homebrew Big Brew.
Substitute Willamette for EKGs.
Rainwater without conditioning. |
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Reuben's Triple Crush Clone
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.093 |
1.016 |
10.01 |
0 |
5.04 °L
|
2.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 7/15/2020 10:16 PM |
Notes: From Craft Beer & Brewing Magazine, Aug-Sep 2020
This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.
Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate. |
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Wit Bier
|
Witbier
|
10.5 Gallons |
1.05 |
1.011 |
5.06 |
10.99 |
4.11 °L
|
2.6K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 74 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/16/2016 4:46 PM |
Notes: |
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White IPA: Citra & Azacca
|
Specialty IPA: White IPA
|
23 Litres |
1.05 |
1.011 |
5.12 |
27.79 |
3.59 °L
|
2.6K |
1 |
|
Author:
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|
royger
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: Priming Sugar |
Priming Amount: 116 gr |
Creation
Date: 4/28/2019 2:46 PM |
Notes: Whirlpool starting at 80ºC down to 60ºC |
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Agave Mead
|
Semi-Sweet Mead
|
3 Gallons |
1.14 |
1.035 |
13.78 |
0 |
6.21 °L
|
2.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
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: 9/4/2021 7:50 PM |
Notes: Special Instructions / Notes:
Heat 2 Gallons Water to 140 deg F.
Mix honey and nectar into water. Heat to 180 deg F.
Cool slowly
Transfer to the carboy. Top to 3 gallons and pitch. |
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Hoppy Saison
|
Saison
|
41 Litres |
1.066 |
1.013 |
6.91 |
49.16 |
9.03 °L
|
2.6K |
1 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 85 |
Mash Thickness: 63 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2014 10:09 PM |
Notes: |
|
Big Bav. Heffe
|
Wood-Aged Beer
|
5.5 Gallons |
1.073 |
1.02 |
6.99 |
25.1 |
11.16 °L
|
2.6K |
2 |
|
Author:
|
|
kahunna
|
|
Boil
Size: 7 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: corn sugar |
Priming Amount: 6oz |
Creation
Date: 4/25/2012 3:23 PM |
Notes: heat french oak up to a boil for 10 min add to secondary for 10 days |
|
Alpine Nelson Clone
|
American IPA
|
3 Gallons |
1.071 |
1.013 |
7.63 |
44.17 |
5.43 °L
|
2.6K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 65 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 11:27 PM |
Notes: http://www.homebrewtalk.com/f12/alpine-nelson-clone-attempt-346412/index7.html#post6675995 |
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