|
El Dorado Citra Pale Ale
|
American Pale Ale
|
23 Litres |
1.05 |
1.01 |
5.33 |
42.9 |
9.33 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2018 10:03 PM |
| Notes: |
|
|
Obelisk Black Barleywine
|
American Barleywine
|
5 Gallons |
1.12 |
1.042 |
10.21 |
48.62 |
50 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 8.62 psi |
Creation
Date: 1/24/2023 3:56 PM |
Notes: The recipe calls for a minimum of 3 hours of Boil time.
looking for 9 gals of wort. |
|
|
LRB La Fin D'Ete 2021 R1
|
Belgian Tripel
|
18 Gallons |
1.082 |
1.012 |
9.26 |
26.45 |
4.65 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 87 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2021 3:29 AM |
| Notes: Hopefully this will be similar to La Fin du Monde. |
|
|
Shop Brew Lambic
|
Lambic
|
40 Gallons |
1.057 |
1.014 |
5.76 |
1.65 |
3.83 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 41.8 Gallons |
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: 8/25/2021 7:30 AM |
Notes: Mashing Instructions:
“Simplified” Version of Cantillion Turbid Mash
Heat 6 gal of water to 140 degrees. Shoot for a strike temperature of 113F after doughing in. Rest for 10 minutes.
Add approx. 10 gal of boiling water over 5 minutes. Stir all the time. Stop when you reach 136F degrees. Your mash will be very soupy.
Remove 2 gal of soupy liquid from the mash tun and heat in a 2nd kettle to 176F degrees. Keep it there for now.
Add up to 12 more gallons of boiling water to main mash tun until it gets up to 150F degrees. It will be even soupier now. No rest needed here.
Transfer another 10 gallons from mash tun to 2nd kettle. Try and maintain temperature of 176F. The main mash will be resting at this time.
Add up to another 12 gallons of boiling water to bring mash tun to 162F degrees. Let it rest 15 minutes. It will be very thin.
Run off as much liquid as you can from mash tun into boil kettle and start boil.
Transfer enough liquid from the 2nd kettle to the mash tun to get to 167F degrees. Rest for another 15 minutes. Any remaining liquid in the 2nd kettle should be added to the boil kettle.
5 minutes into the rest in step 8, start recirculating the wort to “clarify” it. Sparge with 180 degree water until gravity falls to 1.005. You will be collecting more than 40 gallons.
Boil for somewhere from 2-4 hours until your gravity climbs up to at least 1.050.
Yeast:
Pitch with White Labs 570 (Golden Ale yeast). Fairly neutral for a Belgian. Ferment in the high 60's.
In 2 months, pitch Pediococcus Damnosus. Ferment in the 70's or 80's.
In 4 months, pitch Bret. Lambicus and Bret. Bruxellenis Ferment in the 70's or 80's/
Add fruit or additional wort if desired at 2 month mark. You can add to an oak barrel, but that barrel will never be available for any non-sour beer in the future.
Plan on aging a minimum of one year. Three years are better. |
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|
Lil Haze
|
Specialty IPA: New England IPA
|
130 Gallons |
1.047 |
1.01 |
4.91 |
35.02 |
3.04 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 150 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/30/2020 3:06 PM |
| Notes: |
|
|
Citrus Lager (Boag's St. George Clone)
|
International Pale Lager
|
21 Litres |
1.044 |
1.01 |
4.43 |
25.3 |
4.79 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 30 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 3/26/2020 5:17 AM |
Notes: Unable to find Morgans Premium Lager yeast in the list so have listed White Labs American Lager Yeast
Ferment for 2 weeks at 12°C
Dry hop at day 11 or when the beer has a couple points left before reaching FG
After 14 days or when beer has reached FG, bring temp up to 16°C for Diacetyl rest (2 - 3 days)
Cold crash to serving temp (3°C) for 2 - 3 days and then transfer to a keg to carbonate at 10psi for 2 weeks or until preferred carbonation is reached and enjoy
Alternatively, transfer to a glass carboy and "Lager" for a minimum of 6 weeks at 3°C
*Update to recipe after finishing my first batch - first batch was tasty and it has been a while since I've had a Boags but it was surely a close clone! After sitting in the keg for a couple weeks though the citrus notes dissipated so I've significantly increased the hop bill in this recipe and added a dry hop to try and account for that. I'm hoping this doesn't over do it. Will report back in a few weeks when my next batch is ready to drink. The dry hop is probably Optional when trying to clone this recipe and I'll leave that to each of you to make the decision to include or exclude it based on your own flavor palette. I've just been messing around with a NEIPA so I could be a little biased towards the stronger Hop profile, I apologize if that ruins this clone. |
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|
Suspense Hazy IPA
|
American IPA
|
8400 Litres |
1.073 |
1.021 |
6.78 |
10.99 |
4.37 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8700 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 90 |
Mash Thickness: 2.8 |
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: 6/18/2018 10:10 PM |
Notes: Dry Hop #1 Taiheke 18kg 2 days after initiation of ferment
Dry Hop #2 Taiheke 10kg & Wai-iti 10kg @ attenuation.
Dry Hop #3 Wai-iti 10kg + Riwaka 10kg 2 days after cooling on @ 2degC. |
|
|
Broken Bat Blond
|
Blonde Ale
|
5 Gallons |
1.046 |
1.013 |
4.35 |
19.41 |
4.43 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 44 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2013 6:13 PM |
| Notes: This is a relatively simple blond ale recipe very similar to a Slovenian blond, but with one small twist: use chips from broken bat, along with some standard maple chips. The chips, and/or tea made from them, should be added after primary fermentation has ended. Rinse wood chips to remove excess debris, then place in microwave-safe container, add water to cover the chips, then add lemon juice and zest and boil to sanitize. Allow this to sit for 10-15 to create a tea, then add entire mix to fermenter. |
|
|
"Holy Hop Grenade" Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.015 |
5.35 |
40.22 |
5.71 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/2/2018 6:41 PM |
Notes: Original brix: 14.7. Og: 1.06. Wort correction 1.0
Final Brix: 7.3 ABV: 6.44%
|
|
|
Mosaic SMASH
|
American IPA
|
21 Litres |
1.048 |
1.013 |
4.66 |
61.61 |
5.08 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 9:18 PM |
| Notes: |
|
|
Kit N Kilo
|
American Pale Ale
|
22 Litres |
1.051 |
1.013 |
4.99 |
7.93 |
4.03 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 12 |
Boil Gravity: 1.051 |
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: 6/4/2016 6:17 AM |
| Notes: 1.7kg was black rock pale ale can (hopped) |
|
|
Saison Dupont
|
Saison
|
5.5 Gallons |
1.06 |
1.017 |
5.63 |
22.03 |
5.91 °L
|
1.4K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2016 2:55 AM |
Notes: Mash at 1 quart per lb of grain. Heat water to 160 before adding grain.
ferment for 10 days then move to secondary till all signs of fermentation are gone (about 2 weeks). |
|
|
Zombie Dust
|
American Pale Ale
|
20 Litres |
1.074 |
1.019 |
7.2 |
70.12 |
10.41 °L
|
1.4K |
1 |
|
|
Author:
|
|
Gummi Ben - Norðan 2
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 1:47 PM |
| Notes: |
|
|
Ginger's Brew
|
Saison
|
5.25 Gallons |
1.057 |
1.013 |
5.88 |
25.33 |
9.5 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Priming Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 1/24/2015 5:14 AM |
| Notes: Almost no ginger flavor. Next boil ginger root (2 oz.) in 2 cups of water, cool, and add to secondary. |
|
|
CREMA DI ZUCCA ALE
|
California Common Beer
|
5 Gallons |
1.072 |
1.026 |
6.01 |
7.73 |
11.16 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: sugar destrose |
Priming Amount: 5 oz. |
Creation
Date: 9/24/2014 1:31 PM |
Notes: SE LE ANADIO WHIRFLOC, 1 CAPSULA, 1 LB. LACTOSA, 1 OZ GINGER, 1/2 CRDA PUMPKING SPICE
3 tsp Pumpkin pie spice @ 5 min of boil.
2 large cans of Pumpkin Puree to the primary.
For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves
Add 1/2 tsp of vanilla extract to the cooled priming mixture.
After the mixture has cooled, add it to the bottling bucket(before racking!)
Bottle and condition for 2 weeks |
|
|
SMaSH Saison
|
Saison
|
4 Gallons |
1.059 |
1.013 |
5.97 |
33.61 |
3.45 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 2/14/2018 12:01 AM |
Notes: K1V-1116 wine yeast (it's not in the list). The sparge temperature is so low because I want to try using warm water from the kitchen tap to save some time.
Brewed 2/17/2018. Fermented in poorly-heated basement for about a month at 59 to 60°. Fermentation was vigorous at first, but took forever to finish. I raised the temperature to 72 for a week before bottling.
The beer turned out awesome. There was a slight skunkiness when the beer was young even tho' it had never been exposed to light, but that went away after a couple more weeks in the bottle. Maybe it was just my imagination because I was looking for faults. Or some other faint funky smell and the yeast cleaned it up.
I will brew this again, but ferment a little warmer next time so it won't take so long. |
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|
#41 McChouff-inspired Belgian Quad
|
Belgian Dark Strong Ale
|
12 Litres |
1.113 |
1.027 |
11.19 |
27.03 |
29.24 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 2.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 71 |
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: 11/8/2018 3:07 PM |
Notes:
Originally intended 200g flaked rye, but couldn't get it on time.
Step mash:
58C 90min
70C 30min
Add 10g-12g crushed coriander seeds at flameout. Also, 5-8g crushed grains of paradise.
Cool to 16C and pitch T-58. Aerate at:
pitch
pitch+1h
pitch+12h
pitch+24h
Keep rousing yeast by swirling, as often as possible.
Counting time from pitch, raise temperature by 0.8C every 12h, stop raising at 29C.
When raising to ~21C, pitch WLP099 from a large decanted starter.
After reaching 29C, keep at 29C until fermentation ends. WLP099 is slow!
|
|
|
Goosey Gander
|
Irish Red Ale
|
22 Litres |
1.047 |
1.015 |
4.21 |
33.96 |
15.7 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2015 2:36 PM |
| Notes: |
|
|
Yucatan Pipefish (Tomatillo Pilsner)
|
Cream Ale
|
1 Gallons |
1.047 |
1.009 |
4.98 |
14.45 |
3.75 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.023 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2021 2:25 AM |
Notes: Pureed tomatillos. Boil 5-10 min to sanitize. Add to primary after 7-10 days and leave for 3-5 days. Bottle
BREWED 9/11/2021 |
|
|
Jet Black Heart (Brewdog Clone)
|
Sweet Stout
|
20 Litres |
1.053 |
1.018 |
4.6 |
28.26 |
38.44 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2022 11:54 AM |
| Notes: |
|
|
|
|