Galaxy/Mosaic IPA
|
American IPA
|
3 Gallons |
1.065 |
1.015 |
6.53 |
62.3 |
7.24 °L
|
2.7K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 8:24 AM |
Notes: My first recipe. To be made with Maillard Malts Organic Light LME, Briess Organic Light DME and Briess Organic Caramel 20. Primary for two weeks, dry hop in carboy for 5 days, keg condition for two weeks. |
|
Hard Seltzer
|
Experimental Beer
|
5 Litres |
1.042 |
1 |
5.54 |
0 |
0.87 °L
|
2.7K |
0 |
|
|
Boil
Size: 5 Litres |
Boil Time: 10 |
Boil Gravity: 1.042 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2018 1:38 PM |
Notes: |
|
Fat Tire Clone
|
American Amber Ale
|
5 Gallons |
1.054 |
1.014 |
5.25 |
14.63 |
10.61 °L
|
2.7K |
3 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 35 |
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: 4 |
Creation
Date: 5/25/2016 5:22 PM |
Notes: |
|
Orange Vanilla Carmel Cream Ale
|
Cream Ale
|
5.25 Gallons |
1.064 |
1.014 |
6.54 |
16.64 |
6.95 °L
|
2.7K |
1 |
|
|
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: N/A |
Priming Amount: N/A |
Creation
Date: 8/29/2012 4:31 PM |
Notes: |
|
Vanilla Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.05 |
1.014 |
4.73 |
17.75 |
4.42 °L
|
2.7K |
4 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 6/2/2013 7:07 PM |
Notes: |
|
Old Jock Clone
|
Scottish Export 80/-
|
5.25 Gallons |
1.069 |
1.02 |
6.41 |
28.95 |
13.9 °L
|
2.7K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Extra Light DME |
Priming Amount: 1.25 cups |
Creation
Date: 1/19/2015 6:01 PM |
Notes: |
|
Munich Dunkel
|
Munich Dunkel
|
5 Gallons |
1.056 |
1.014 |
5.53 |
23.31 |
22.75 °L
|
2.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 1:47 PM |
Notes: 1. Add crushed grains to 155F water
2. Add malt
3. Boil for 60 minutes and add hops per schedule
4. Cool as quickly to 55F and pitch yeast starter
5. Hold at 55F for 14 days.
6. Raise temperature to 62F for 2-3 days
7. Transfer to secondary
8. Slowly lower temperature to as cold as possible without freezing. Hold at this temperature for 60 days.
|
|
Bridge Across Brewery Filtered Waters
|
Kölsch
|
5.5 Gallons |
1.054 |
1.013 |
5.27 |
21.64 |
4.63 °L
|
2.7K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 40 ° F |
Priming Method: Bottle conditioning |
Priming Amount: 3.5 oz |
Creation
Date: 5/13/2015 4:01 AM |
Notes: Fermented in primary for 10 days at room temp.
Transferred into secondary and placed in ice water bath..
Over the course of 5 days lowered temp to 40 F
Held @ 40 for 4 weeks
Bottled with 3.5 oz priming sugar into 2C water boiled for 10 min. |
|
Roggenbier
|
Roggenbier (German Rye Beer)
|
5 Gallons |
1.052 |
1.014 |
4.95 |
14.61 |
16.21 °L
|
2.7K |
6 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 5:22 PM |
Notes: |
|
Frank's Southern Cross Clone
|
Australian Sparkling Ale
|
22 Litres |
1.05 |
1.01 |
5.36 |
42.9 |
5.84 °L
|
2.7K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 2:01 PM |
Notes: |
|
Ali's Gingerbread Tiger
|
Winter Seasonal Beer
|
5 Gallons |
1.049 |
1.025 |
3.18 |
14.31 |
25.3 °L
|
2.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: Ground Cinnamon |
Priming Amount: N/A |
Creation
Date: 12/11/2015 4:21 PM |
Notes: |
|
Grimbergen Dubbel
|
California Common Beer
|
5.5 Gallons |
1.065 |
1.016 |
6.44 |
35.51 |
11.08 °L
|
2.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2015 4:53 PM |
Notes: |
|
Achel Bruin Extra Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.09 |
1.017 |
9.67 |
27.43 |
31.5 °L
|
2.7K |
11 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2015 8:23 PM |
Notes: |
|
Cherry Vanilla Stout
|
American Stout
|
5 Gallons |
1.065 |
1.018 |
6.18 |
18.47 |
35.94 °L
|
2.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2012 6:13 PM |
Notes: I found this recipe online (http://beersmithrecipes.com/viewrecipe/189/cherry-vanilla-stout) originally. I modified it to fit what my home brew shop had. I also replaced the DME with LME and it worked great. Strong cherry aroma, subtle cherry flavor and the vanilla is not noticeable. A week in primary, two weeks in secondary, cold crashed a week, and keg conditioned for a week.
|
|
Hoppin' Fresh Pale Ale
|
American Pale Ale
|
6 Gallons |
1.054 |
1.014 |
5.23 |
47.02 |
8 °L
|
2.7K |
3 |
|
|
Boil
Size: 4.2 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: dextrose |
Priming Amount: 1 cup |
Creation
Date: 7/7/2012 6:48 PM |
Notes: Brew as normal. Primary fermenter for 2 weeks, dry-hop in secondary fermerter for 1 week.
Was a bit worried that I added too many hops and it would transform to an IPA, but that definitely did not happen.
Slight hop aroma, but is nice. Distinctive bitterness, though not overwhelming. Smooth, dry, with a nice creamy head. The color is a dark gold and cloudy, especially when chilled. Refreshing, especially on a hot day. Overall a delicious, easy to drink, summer beer. A nice American pale ale with bursts of hop flavor. |
|
Belgian Abbey Ale
|
Belgian Dubbel
|
5 Gallons |
1.06 |
1.013 |
6.08 |
23.9 |
13.81 °L
|
2.7K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 2/3 C. |
Creation
Date: 2/10/2015 7:27 AM |
Notes: Chimay (Red) Style per Beer and Wine Makers of America
Brew Notes
-Used two vials of White Labs yeast instead of making a starter
Directions
Place grains in a grain bag. Put grain bag into 1 gallon of water. Heat to 155° F and steep for 30 minutes. Remove grain bag and drain into the brewpot.
You can rinse the grain bag with hot water but do not squeeze the bag. After removing the grains add water to bring the total to 6 gallons.
Add the malt extracts (DME&WME) and bring to a boil. Add the Hallertauer and Fuggles hops and boil for 30 minutes. Add the Servormyces and continue boiling for another 30 minutes. Add the Clear Candi Syrup and boil for 2 more minutes.
Add 1 oz of Hallertauer Hops at the end of the boil. Cool as quickly as possible.
Add the yeast and aerate thoroughly when temperature drops below 68° F.
Start the fermentation around 68° F and then allow temperature to rise during the primary fermentation to 75° F. When fermentation is complete rack to the secondary fermenter and cool as much as possible, 32° for 3 days is ideal. Then bottle or keg the beer.
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|
Mosaic Single Hop Dry Hop Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.016 |
4.66 |
39.5 |
4.98 °L
|
2.7K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.172 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2013 7:05 PM |
Notes: This was a crazy-tasty beer. Simple and quick for the beginner but a truly delicious beer. I found that my friends and family all loved it from the beer-snobs to the light beer drinkers. A real crowd pleaser!
Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160°F water for 30 minutes. Remove and sparge into the boil kettle. With the heat off, add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil has been achieved, add hops according to the schedule and any other additives when listed. After the boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller help to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80°F, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. (also consider Wyeast 1056 American Ale, 1450 Denny's Favorite Ale Yeast or Dry Fermentis Safale US 05) ***Add 1 oz Dry Hop Mosaic*** Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition again and enjoy!
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Jamil's Chocolate Hazelnut Porter
|
Brown Porter
|
5 Gallons |
1.074 |
1.023 |
6.7 |
32.77 |
40 °L
|
2.7K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2014 7:09 AM |
Notes: 8 oz of cocoa nibs added to secondary fermentation for 1-3 weeks
25ml hazelnut flavoring added at bottling |
|
Rockdale Pale Ale
|
American Pale Ale
|
5 Gallons |
1.053 |
1.015 |
5 |
38.27 |
5.13 °L
|
2.7K |
1 |
|
Author:
|
|
Lone Crow
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2016 7:58 PM |
Notes: |
|
Avant Garde Clone
|
Bière de Garde
|
5 Gallons |
1.074 |
1.017 |
7.42 |
24.36 |
6.86 °L
|
2.7K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 2:30 AM |
Notes: toast pale 2-row malt at 300 F for 35 minutes, shaking every few minutes |
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