Blue Moon Belgian White
|
Witbier
|
21 Litres |
1.052 |
1.012 |
5.25 |
17.41 |
3.82 °L
|
1.1K |
2 |
|
|
Boil
Size: 36.2 Litres |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: 3.1 |
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: 4/3/2018 1:56 PM |
Notes: |
|
Cosmic Punch
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.013 |
7.47 |
55.93 |
4.44 °L
|
1.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 30 |
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: co2 |
Priming Amount: N/A |
Creation
Date: 5/20/2022 1:02 AM |
Notes: |
|
Turkey Tail Mushroom Pale Ale
|
American Pale Ale
|
4 Litres |
1.061 |
1.015 |
6.04 |
30.01 |
3.63 °L
|
1.1K |
1 |
|
|
Boil
Size: 3 Litres |
Boil Time: 30 |
Boil Gravity: 1.122 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 32.7 g |
Creation
Date: 4/8/2021 9:46 AM |
Notes: |
|
Jötunn Saison
|
Saison
|
5.5 Gallons |
1.055 |
1.006 |
6.46 |
29.54 |
4.19 °L
|
1.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/30/2020 10:31 PM |
Notes: We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester. |
|
Kevin's Folly
|
Eisbock
|
3.5 Gallons |
1.095 |
1.024 |
10.25 |
35.65 |
31.46 °L
|
1.1K |
1 |
|
|
Boil
Size: 4.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2020 3:18 PM |
Notes: |
|
Raspberry Imperial Stout
|
Imperial Stout
|
18 Gallons |
1.1 |
1.021 |
10.35 |
100.91 |
50 °L
|
1.1K |
0 |
|
|
Boil
Size: 21 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 60 |
Mash Thickness: 1.1 |
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: 10/11/2018 10:07 PM |
Notes: 1.2 lb/gal Raspberries |
|
49 Mangata IPA
|
American IPA
|
11 Litres |
1.063 |
1.011 |
6.78 |
42.15 |
7.88 °L
|
1.1K |
3 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2018 2:36 AM |
Notes: |
|
Rye On Rye Clone
|
English Barleywine
|
5.25 Gallons |
1.108 |
1.028 |
11.88 |
37.55 |
21.66 °L
|
1.1K |
0 |
|
|
Boil
Size: 6.15 Gallons |
Boil Time: 70 |
Boil Gravity: 1.067 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 61 ° F |
Priming Method: forced |
Priming Amount: N/A |
Creation
Date: 7/23/2018 10:16 PM |
Notes: |
|
Treehouse Julius (Great Fermentations Clone)
|
American IPA
|
5.5 Gallons |
1.068 |
1.018 |
6.51 |
153.05 |
6.7 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2018 4:03 PM |
Notes: |
|
Tropical Haze
|
Double IPA
|
19 Litres |
1.07 |
1.014 |
7.69 |
98.7 |
7.18 °L
|
1.1K |
0 |
|
Author:
|
|
zhooker
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Corn Sugar (Dextrose) |
Priming Amount: 117g |
Creation
Date: 5/7/2018 3:53 AM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/tropical-haze-new-england-ipa/
Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate. Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost! |
|
Mike's Irish Stout
|
Sweet Stout
|
5 Gallons |
1.057 |
1.016 |
5.34 |
35.77 |
37.48 °L
|
1.1K |
0 |
|
Author:
|
|
mikesbrew
|
|
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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2013 1:11 AM |
Notes: |
|
Tennessee No7 Strong Ale
|
American Porter
|
5.5 Gallons |
1.071 |
1.016 |
7.28 |
49.9117 |
19.59 °L
|
1.1K |
5 |
|
|
Boil
Size: 6.33 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/20/2017 2:43 PM |
Notes: Begin soaking 2 cups of Jack Daniels wood chips in Jack when beginning starter. Keep soaking until primary fermentation is complete.
Add wood chips to secondary and soak chopped vanilla bean pod in leftover liquid.
Add liquid to beer at kegging
Primary Fermentation: 68'F -approx. 2 weeks Secondary Fermentation: 72' F (room temp) -approx. 2 weeks Cold crash: 38' F approx. 2 days Keg storage: 40'F at 12 psi
Third Place winner in Strong Ale Category Star City Homebrew Throwdown November 2017 -small changes made to recipe every year to match local home brew store ingredient availability |
|
Munich Magnum SMASH
|
Märzen
|
5.5 Gallons |
1.056 |
1.01 |
6.01 |
20.27 |
8.2 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 7/18/2017 3:01 AM |
Notes: |
|
Export India Porter (Kernel)
|
English Porter
|
20 Litres |
1.068 |
1.019 |
6.42 |
22.39 |
45.69 °L
|
1.1K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 84 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2017 9:58 AM |
Notes: |
|
Amber Lager
|
Altbier
|
10.6 Gallons |
1.054 |
1.01 |
5.78 |
20.32 |
14.51 °L
|
1.1K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 10:48 PM |
Notes: |
|
Oatmeal Milk Stout V2
|
Sweet Stout
|
6 Gallons |
1.068 |
1.029 |
5.15 |
14.09 |
43.86 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.96 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 11/22/2016 12:42 AM |
Notes: |
|
Tempe Closet Kriek
|
Lambic
|
5.5 Gallons |
12.593 |
3.25 |
5.01 |
9.3 |
3.37 °L
|
1.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 10 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2016 9:50 PM |
Notes: Performing a Turbid Mash
Here’s a simple turbid mash schedule for preparing a basic lambic wort from a grist containing about 30 to 40 percent unmalted raw wheat. The process assumes you’re making a 5-gallon batch.
PROTEIN REST
Mash in at 113°F (45°C), aiming for a water-to-grist ratio of 0.25 to 0.30 quart (236 to 284 milliliters) per pound. This is a very thick mash, but you will thin it with hot-water infusions to raise the temperature. Hold at this temperature for 10–20 minutes.
GELATINIZATION REST FOR RAW WHEAT
Add enough boiling water to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes.
FIRST TURBID DRAW
Push your stuykmanden (colander) down into the grain bed and allow liquid to flow into it. The liquid will be cloudy but should be mostly particle-free. Draw off about a quart (946 ml) of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there. This high temperature halts enzymatic activity in the turbid portion and prevents further conversion.
MAIN MASH BETA AMYLASE REST
Add more boiling water to the main mash to raise the temperature to 150°F (66°C) and hold for half an hour.
SECOND TURBID DRAW
After half an hour, repeat the colander procedure and draw about 4 quarts (3.8 liters) of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion.
MAIN MASH ALPHA AMYLASE REST
Back at the main mash, add enough boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour.
MASH OUT
Raise the temperature of the turbid wort to 185°F (85°C) and return it to the main mash. This should raise the temperature of the mash to your normal sparging temperature of about 168°F (76°C)—add more boiling water if necessary. This will halt enzymatic activity. Hold at this temperature for 5–10 minutes before lautering and sparging.
After the mash is complete, vorlauf, lauter, and sparge as you normally would, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual.
The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze. |
|
Black APA
|
American Pale Ale
|
20 Litres |
1.047 |
1.009 |
4.99 |
31.21 |
6.24 °L
|
1.1K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2016 7:10 PM |
Notes: |
|
Saisson
|
Saison
|
10.5 Litres |
1.057 |
1.008 |
6.52 |
20.62 |
5.03 °L
|
1.1K |
0 |
|
|
Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2016 11:24 AM |
Notes: |
|
Front Porch - Dark Belgian 2
|
Belgian Specialty Ale
|
5.5 Gallons |
1.074 |
1.019 |
7.17 |
42.86 |
18.52 °L
|
1.1K |
0 |
|
Author:
|
|
mossz
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2013 9:58 PM |
Notes: |
|
|
|