Citrus Wheat
|
Witbier
|
5.5 Gallons |
1.049 |
1.013 |
4.79 |
20.81 |
5.95 °L
|
1.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2016 6:32 PM |
Notes: Sparge to 7 gallons boil for 90 minutes after boil let it rest for 30 minutes then start the chill
|
|
Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
23 Litres |
1.069 |
1.017 |
6.76 |
28.86 |
11.13 °L
|
1.1K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 11/8/2021 6:27 AM |
Notes: |
|
Hazy Session IPA 2024
|
American Pale Ale
|
20 Litres |
1.044 |
1.01 |
4.54 |
35.52 |
3.35 °L
|
1.1K |
0 |
|
|
Boil
Size: 23.33 Litres |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 67 |
Mash Thickness: 4.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 36 ° C |
Priming Method: dextrose |
Priming Amount: 120 |
Creation
Date: 8/13/2020 7:39 PM |
Notes: |
|
Eisbock
|
Eisbock
|
6 Gallons |
1.092 |
1.021 |
9.37 |
20.53 |
14.69 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2018 4:00 AM |
Notes: |
|
Russian Imperial Stout (scalable)
|
Imperial Stout
|
11.5 Litres |
1.101 |
1.018 |
10.82 |
82.38 |
46.6 °L
|
1.1K |
0 |
|
|
Boil
Size: 2.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 6/21/2018 4:51 PM |
Notes: Boil extract separately, use remainder for yeast starters.
Mash grains with 0.5g alpha-amylaze powder.
When fermentation is finished, steep 15g oak chips in 100ml bourbon for 1 week, then combine in secondary for additional week with gelatin. |
|
Apricot NEIPA #1
|
American IPA
|
19 Litres |
1.061 |
1.015 |
6 |
65.92 |
9.13 °L
|
1.1K |
0 |
|
|
Boil
Size: 25.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 50 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2018 1:35 PM |
Notes: Sparge Water: 10L
First Dry Hop Addition: 1 day after fermentation start
Second Dry Hop Addition: 4 days after fermentation start (remove first dry hop addition then), add the apricot juice with it
Apricot Juice: If possible, use pasteurized, pure juice, with no other additions |
|
DELIRIUM TREMENS
|
Belgian Blond Ale
|
17 Litres |
1.081 |
1.017 |
8.41 |
32.42 |
4.07 °L
|
1.1K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2017 11:38 AM |
Notes: |
|
11C1. Strong Bitter
|
Strong Bitter
|
5.5 Gallons |
1.055 |
1.015 |
5.22 |
46.46 |
13.02 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2017 12:39 AM |
Notes: Overall Impression:
An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
Aroma:
Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally, no diacetyl, although very low levels are allowed.
Appearance:
Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.
Flavor:
Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally, no diacetyl, although very low levels are allowed.
Mouthfeel:
Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.
Comments:
In England, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.
History:
See comments in category introduction. Strong bitters is a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.
Characteristic Ingredients:
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.
Style Comparison:
More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British strong ales, although strong bitters will tend to be paler and bitterer. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.
Vital Statistics:
OG: 1.048 – 1.060
FG: 1.010 – 1.016
ABV: 4.6 – 6.2%
IBUs: 30 – 50
SRM: 8 – 18
Commercial Examples:
Bass Ale, Highland Orkney Blast, Samuel Smith’s Old Brewery Pale Ale, Shepherd Neame Bishop's Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter’s Healer, Whitbread Pale Ale, Young’s Ram Rod
Tags:
session-strength, amber-color, top-fermented, British-isles, traditional-style, amber-ale-family, bitter |
|
Pumpkin Pie Ale
|
British Brown Ale
|
372 Gallons |
16.856 |
5.619 |
6.17 |
23.55 |
12.01 °L
|
1.1K |
1 |
|
Author:
|
|
LaLaLogan1
|
|
Boil
Size: 410 Gallons |
Boil Time: 60 |
Boil Gravity: 15.4 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/23/2017 3:14 PM |
Notes: |
|
Double IPA
|
Double IPA
|
5.5 Gallons |
1.072 |
1.012 |
7.9 |
229.65 |
8.49 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2016 10:38 PM |
Notes: |
|
Robtoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.055 |
1.018 |
4.93 |
36.09 |
7.32 °L
|
1.1K |
2 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2014 3:06 PM |
Notes: Recipe modified from an all-grain recipe found on the Brewtoad website, published by nickgrein.
https://www.brewtoad.com/recipes/spaten-oktoberfest-1
The motivation is to clone the Spaten Oktoberfest, one of my first favorite beers almost 20 yrs ago, in the incipient phase of my beer obsession.
This is my first lager. |
|
Biere De Garde
|
Bière de Garde
|
6.5 Gallons |
1.074 |
1.022 |
7.31 |
26.27 |
16.79 °L
|
1.1K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/15/2016 6:55 AM |
Notes: |
|
Dr. Rudi X
|
American Pale Ale
|
5.5 Gallons |
1.045 |
1.01 |
4.53 |
30.34 |
3.25 °L
|
1.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2016 7:12 PM |
Notes: |
|
Black Ale
|
Mixed-Style Beer
|
6 Gallons |
1.066 |
1.014 |
6.83 |
54.82 |
45.3 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 2/4/2016 2:35 AM |
Notes: Pitch/ferment 65 degrees, warm to 70 degrees after 3 days. |
|
Obama's Winter Wonderland
|
American Brown Ale
|
5.5 Gallons |
1.083 |
1.02 |
8.25 |
33.15 |
39.72 °L
|
1.1K |
0 |
|
Author:
|
|
PI_Brewing
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/11/2015 12:01 AM |
Notes: |
|
Lys Ale Rud
|
American IPA
|
25 Litres |
1.072 |
1.014 |
7.64 |
25.99 |
12.26 °L
|
1.1K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 11:36 AM |
Notes: |
|
Pumpkin Ale
|
Wood-Aged Beer
|
9 Gallons |
1.066 |
1.016 |
6.57 |
15.41 |
15.13 °L
|
1.1K |
0 |
|
|
Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 8:59 PM |
Notes: |
|
Clayton's Doubley Delicious Belgian
|
Belgian Dubbel
|
5 Gallons |
1.07 |
1.016 |
7.09 |
15.13 |
14.56 °L
|
1.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 1:28 PM |
Notes: Used two packages Wyeast 1214 in Starter 24 hrs prior to fermentation; Belgian Candi Sugar-Amber/Brown is actually Date Sugar and this gets added, dissolved in one cup sterile water, after fermentation slows, not during the boil. |
|
Red Ale (5am Style)
|
Irish Red Ale
|
9 Litres |
1.055 |
1.014 |
5.45 |
38.71 |
20.93 °L
|
1.1K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
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: 2/15/2015 10:09 AM |
Notes: |
|
There Will Be Blood Orange Hefe
|
Weizen/Weissbier
|
5 Gallons |
1.075 |
1.019 |
7.34 |
18.54 |
9.3 °L
|
1.1K |
1 |
|
|
Boil
Size: 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: 1/27/2012 11:55 PM |
Notes: Saw this and had to try it with our hefe. Blood oranges are such a great add and the tast before fermentation was pretty incredible. Can't wait to try |
|
|
|