|
DeKoninck Clone
|
Belgian Pale Ale
|
6 Gallons |
1.049 |
1.012 |
4.78 |
28.71 |
8.89 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 82 |
Mash Thickness: 1.25 |
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: 3/10/2017 6:48 PM |
| Notes: |
|
|
Imperial Pilsner
|
Classic American Pilsner
|
5 Gallons |
1.09 |
1.015 |
9.76 |
29.05 |
5.38 °L
|
5.4K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2018 12:57 AM |
| Notes: Won third place in the Iron Mash competition in 2014 |
|
|
La Chouffe
|
Belgian Golden Strong Ale
|
15 Litres |
1.068 |
1.009 |
7.74 |
21.31 |
3.92 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: force carb |
Priming Amount: 19 psi @ 50f |
Creation
Date: 8/1/2015 6:59 PM |
Notes: WYEAST 3522-Belgian Ardennes
*** start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth
Let it condition for 1 mth for optimal results
Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation
*** CHECK DATE ON YEAST PACK AND CALCULATE STARTER |
|
|
Brooklyn Lager
|
Vienna Lager
|
5 Gallons |
1.053 |
1.015 |
5.04 |
29.22 |
8.23 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.036 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2013 10:11 AM |
Notes: This is based on the recipe released by Brooklyn brewery on their blog:
http://brooklynbrewery.com/blog/ask-a-brewer/ask-a-brewer-mar-6/
Grain weights have been scaled down to give an ABV after bottling (including priming) of 5.2%, which is the ABV of bottled Brooklyn lager. Hops have been scaled to give 30 IBUs. |
|
|
Southern Tier 2X IPA Clone
|
American IPA
|
5 Gallons |
1.088 |
1.021 |
8.74 |
88.31 |
7.01 °L
|
5.4K |
7 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 11:11 PM |
| Notes: First initial taste, slight more citrus and not as dry finish as 2X out of the bottle. But a damn good beer!! This keg went quick. I have a small amount of frozen wet hops and this is the first beer I put a hop bag in the keg. Flavor slowly built over a week in the keg with a pleasant fresh flavor to the beer. I am saving my fresh hops from now on to finish my IPAs!! |
|
|
Juicy Bits NEIPA
|
Specialty IPA: New England IPA
|
64 Litres |
1.067 |
1.012 |
7.29 |
65.19 |
6.44 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 69 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/11/2016 1:28 PM |
Notes: Ferment at 19C for 2-3 days, then allow to slowly rise to 23C by the end of fermentation.
Add the 8-days dry hop when SG is at 1.020-1.022.
Alternate yeast1: WLP066 London Fog Ale, 3 packs/25L or big starter.
Alternate yeast2: WLP007 Dry English Ale, 3 packs/25L or big starter. |
|
|
UK IPA
|
English IPA
|
23 Litres |
1.066 |
1.015 |
6.67 |
57.97 |
11.55 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 32.6 Litres |
Boil Time: 120 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2015 12:31 AM |
| Notes: Ideally wanted Thames Valley 1275 yeast: 77% avg attenuation. |
|
|
Catharina Sour - Mango
|
Berliner Weisse
|
23 Litres |
1.04 |
1.007 |
4.38 |
7.73 |
2.77 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2018 2:00 PM |
Notes: Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.
Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.
Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.
|
|
|
Dogfish Head 90 Minute IPA Clone
|
Imperial IPA
|
5.5 Gallons |
1.088 |
1.02 |
8.95 |
121.19 |
5.61 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: Light DME |
Priming Amount: 7.2 oz |
Creation
Date: 6/28/2015 3:27 AM |
Notes: This Dogfish Head 90 Minute IPA Clone is created with a single infusion mash at 150°F (66°C) for 60 minutes.
Boil for 90 minutes. Combine all of your kettle hops into one bowl, weigh out 0.2 ounces (5.6 grams) of the hop mixture and add to the boil every five minutes for the duration of the boil.
Ferment at 72°F (22°C) until gravity reaches terminal. Rack into secondary and add dry hops for at least one week. Package and serve. |
|
|
DHS Trooper (Robinsons)
|
British Strong Ale
|
21 Litres |
1.051 |
1.012 |
5.18 |
57.05 |
13.58 °L
|
5.4K |
4 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2017 9:02 PM |
| Notes: |
|
|
Chimay Blue
|
Belgian Dark Strong Ale
|
10 Litres |
1.086 |
1.021 |
8.42 |
20.54 |
30.45 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 1:54 PM |
| Notes: |
|
|
Summer Ale Clone (Fremont Brewery)
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.96 |
41.7 |
3.7 °L
|
5.4K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2016 4:25 AM |
Notes: Notes: Mashed at 152°F. Was short 1/2 Gal and used 120°F Tap water.
Pitched Yeast on 5/19/14
OG = 1.055
FG = 1.014
Tasting Notes: 5/29/14 - Tastes very similar right out of the fermenter.
Basically, this is a clone of the infamous Fremont Brewery, Seattle, WA - Summer Ale (aka Summer Solstice) |
|
|
Dunkel
|
Munich Dunkel
|
5 Gallons |
1.047 |
1.013 |
4.48 |
22.21 |
17.8 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 60 |
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: 1/13/2017 7:01 PM |
| Notes: |
|
|
Port O' Palmer
|
Robust Porter
|
5 Gallons |
1.049 |
1.012 |
4.89 |
51.41 |
30.15 °L
|
5.4K |
2 |
|
|
Author:
|
|
SimenK
|
|
| Boil
Size: 5.5 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: 1/14/2013 7:40 PM |
Notes: This is the recipe John Palmer listed in his book "How To Brew".
|
|
|
Pat's Celebrator
|
Doppelbock
|
6.5 Gallons |
1.081 |
1.019 |
8.23 |
21.37 |
22.31 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 120 |
Boil Gravity: 1.053 |
Efficiency: 72 |
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: 1/15/2017 4:37 PM |
| Notes: |
|
|
Winter Ale
|
Belgian Specialty Ale
|
5 Gallons |
1.074 |
1.018 |
7.27 |
29.57 |
11.55 °L
|
5.4K |
4 |
|
|
|
| Boil
Size: 4 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: 1/6/2012 11:40 PM |
| Notes: |
|
|
Goose Island IPA Clone
|
English IPA
|
20.8 Litres |
1.065 |
1.015 |
6.61 |
51.95 |
9.47 °L
|
5.4K |
3 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 8/18/2016 4:54 PM |
| Notes: this beer is filtered and very clear from the bottle. in order to brew it just like the bottle you will need to double the hops after 30 and filter with a 3 micron filter |
|
|
Jubelale Clone
|
Belgian Specialty Ale
|
5 Gallons |
1.062 |
1.016 |
5.96 |
89.89 |
26.35 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 47 |
Mash Thickness: 1.5 |
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: 10/10/2015 9:52 PM |
| Notes: |
|
|
Bakke Brygg Tysk Pilsner 50 L
|
German Pils
|
50 Litres |
1.047 |
1.011 |
4.8 |
30.99 |
3.32 °L
|
5.4K |
3 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
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: 6/20/2014 8:33 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 40 l meskevann og 26,6 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, WLP838, WLP850, Saflager 34/70, Saflager S-189 |
|
|
Jamil's Evil Twin
|
American IPA
|
11 Gallons |
1.065 |
1.018 |
6.12 |
67.42 |
19.56 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2013 6:30 PM |
| Notes: |
|
|
|
|