|
Ginger Wheat
|
Old Ale
|
5.5 Gallons |
1.076 |
1.011 |
8.63 |
30.48 |
24.48 °L
|
5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 15 |
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: 7/7/2014 8:49 PM |
| Notes: |
|
|
Dark Lager
|
Munich Dunkel
|
5 Gallons |
1.061 |
1.01 |
6.62 |
32.17 |
22.91 °L
|
5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2015 5:54 PM |
| Notes: |
|
|
Banana Beer
|
Dunkles Weissbier
|
5.5 Gallons |
1.055 |
1.012 |
5.58 |
13.08 |
16.38 °L
|
5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/8/2015 8:46 PM |
Notes: Under Pitch Yeast and ferment at 70-72 to produce banana esters
Decoction Mashing:
Pull 13 Pints and boil for first step
Pull 4 Pints and boil for second step |
|
|
Milkshake IPA
|
American IPA
|
25 Litres |
1.06 |
1.012 |
6.35 |
47.45 |
4.87 °L
|
5K |
0 |
|
|
|
| Boil
Size: 29.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 7:19 AM |
| Notes: |
|
|
New World Pils
|
Classic American Pilsner
|
90 Litres |
1.05 |
1.009 |
5.42 |
30.11 |
3.02 °L
|
5K |
0 |
|
|
Author:
|
|
Brewing_with_Bruce
|
|
| Boil
Size: 100 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2014 11:45 AM |
| Notes: |
|
|
Red Headed Stranger
|
Flanders Red Ale
|
5.5 Gallons |
1.07 |
1.017 |
6.88 |
17.59 |
18.29 °L
|
5K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2014 7:09 PM |
Notes: Gold medal winner at NHC 2014 (see Zymurgy Sept/Oct 2014 page 70)
I entered the fermentables and then back-calculated the efficiency to match the reported OG. Doing this, I arrived at 65%
The fermentation schedule goes like this:
1. Primary fermentation with 1056 at 67F for 7 days
2. Transfer to secondary and pitch lambic blend, ferment either 90 days or 1 year (the recipe contradicts itself here) between 62-78F
3. Transfer to tertiary fermentor on top of eight 14.5oz cans of Oregon tart cherries. Age three months until clear (temperature not specified).
4. Pitch champagne yeast to bottle condition (gravity should be about 1.008 at this point) |
|
|
ROBUST PORTER
|
Robust Porter
|
20 Litres |
1.055 |
1.017 |
4.96 |
36.73 |
34.98 °L
|
5K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2019 6:27 PM |
Notes: Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo al Mash, pero son a toda el agua. No se como cambiar esta opción en Brewers Friend. Las adiciones de ácidos son correctas y se realizan tal como figura en la receta. Y esto siempre que utilicemos las maltas exactas descritas en la receta y el Agua de partida Font Agudes. Si no, se deben realizar nuevos cálculos.
Aquí tenéis los cálculos realizados en la adecuación del agua. Utilizando como agua base el Agua Font Agudes (se puede comprar en el Mercadona) :
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SYFKHKY
Esperamos que os salga bien, si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos.
Salud y buena cerveza!
|
|
|
Blackberry Wheat Ale
|
Fruit Beer
|
6 Gallons |
1.061 |
1.015 |
6.03 |
14.61 |
9.62 °L
|
4.9K |
5 |
|
|
|
| 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: CO2 |
Priming Amount: N/A |
Creation
Date: 10/5/2012 2:59 PM |
Notes: This recipe calls for a total of 4.5 lbs of blackberries. Separate and freeze all of them beforehand.
For the primary fermenter, GENTLY boil 1/2 of the blackberries in water, basically making a syrup. Let it cool and then add to the primary before closing and pitching. Make sure to use a blow-off tube, as the fermentation can be extremely vigorous.
For the secondary fermenter, add the other 1/2 of the blackberries directly when transferring.
The final result is a very smooth, crisp, and light beer. The blackberries provide a strong flavor as an aftertaste, but the beer isn't sweet. It almost tastes like a cider. |
|
|
Raspberry Chocolate Milk Stout
|
Sweet Stout
|
20 Litres |
1.076 |
1.031 |
5.95 |
35.36 |
50 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
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: 6/13/2017 8:49 AM |
Notes: After primary fermentation add 100gr defrosted raspberries per liter for a secondary fermentation.
After secondary fermentation cold crash to let the fruit drop.
Bottling options (individual bottles):
- bottle with cold brew coffee (guideline: 3% of volume)
- bottle with vodka based chili tincture (depends on tincture strength)
Cold brew coffee:
- use 500gr coarse milled beans with 2ltr water (1:4).
- Mix, steep for 24-48 hrs in fridge, strain, store refrigerated upto 2-4 weeks. |
|
|
Kjeller 5 Tysk Pilsner 25 L
|
German Pilsner (Pils)
|
25 Litres |
1.048 |
1.01 |
4.97 |
35.02 |
3.03 °L
|
4.9K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 10:32 AM |
| Notes: |
|
|
Blueberry Porter
|
Robust Porter
|
5.5 Gallons |
1.065 |
1.015 |
6.46 |
27.74 |
50 °L
|
4.9K |
4 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 8/11/2015 8:52 PM |
| Notes: |
|
|
Tad Heavy Scotch Ale
|
Strong Scotch Ale
|
5.5 Gallons |
1.089 |
1.026 |
8.27 |
33.91 |
20.47 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/11/2013 8:57 PM |
| Notes: Ferment for 7 days, transfer to secondary and leave until fermentation stops. Add Gelatin (optional) and cold crash for 3 days prior to bottling. Add priming sugar, bottle, and condition 21 days at 72 degrees. Chill 3 days, open, and love it!! |
|
|
Bohemian Pilsner - One Gallon
|
Bohemian Pilsener
|
1 Gallons |
1.048 |
1.008 |
5.33 |
28.02 |
4.41 °L
|
4.9K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 55 |
Mash Thickness: 1.5 |
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: 3/26/2015 5:06 PM |
| Notes: |
|
|
Tanglefoot
|
Strong Bitter
|
77 Litres |
1.044 |
1.01 |
4.43 |
28.08 |
6.34 °L
|
4.9K |
0 |
|
|
Author:
|
|
M3
|
|
| Boil
Size: 94 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: 2.5 |
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: 3/23/2018 1:55 PM |
Notes: OG 1.042
FG 1.010
ABV 4.2%
|
|
|
Avocado Cream Ale #1
|
Cream Ale
|
1 Gallons |
1.049 |
1.009 |
5.23 |
19.97 |
3.25 °L
|
4.9K |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2015 1:54 AM |
| Notes: |
|
|
Mystic Cat - Imperial English Barleywine (2.75 Gallon)
|
English Barleywine
|
2.75 Gallons |
1.199 |
1.042 |
20.61 |
83.8 |
27.33 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 5.1 Gallons |
Boil Time: 90 |
Boil Gravity: 1.107 |
Efficiency: 52 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Dextrose |
Priming Amount: 1.75 |
Creation
Date: 7/7/2016 10:01 PM |
Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.
Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.
Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!
Note the 2-hour boil time.
The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.
If this is your first time brewing this, you'll want to make two 1 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.
*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*
Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.
After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).
*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*
After primary fermentation starts to slow down a bit, melt 2 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.
Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!
Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)
If you're bottling, use a priming solution made of 1.75 oz of priming sugar for a 2.75 gallon batch. Pitch this solution along with another 1/4 package of WLP099.
Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.
Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)
Happy Brewing and Cheers! |
|
|
John's Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
20 Gallons |
1.095 |
1.013 |
10.75 |
28.81 |
31.33 °L
|
4.9K |
0 |
|
|
|
| Boil
Size: 23.34 Gallons |
Boil Time: 120 |
Boil Gravity: 1.082 |
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: 8/31/2021 1:41 AM |
Notes: Mashing Instructions:
Dough malt into 120 degree water. Pull 35% of grist and decoct. Decoction should rest 15 minutes at 147 degrees and boil for 20 minutes. Add decoct to main mash and let rest for 1 hour at 150 degrees. Raise temperature to 160 and mash out.
Extra Ingredients:
Invert and concentrate sugar the week before. Stir constantly and lower heat. Sugar will become thin caramel.
Water should be very hard; similar to Dortmund or Burton-on-trent. High level of Sulfates, Carbonates, and Salts
Yeast:
Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away
Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3
Slurry from bottle of Westvleteren 8 added three weeks into fermentation when gravity falls below 1.025.
Fermentation started at 65 degrees. Temperature raised 2 degrees a day until it reached 85 degrees. Massive starters or starter beers used in all cases. |
|
|
Vienna Lager
|
Vienna Lager
|
25 Litres |
1.057 |
1.015 |
5.41 |
29.16 |
13.14 °L
|
4.9K |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2015 7:12 PM |
Notes: Mash at 67°C) for 90 minutes. Boil for a total of 90 minutes. Cool and pitch yeast at 7°C; let the temperature rise and ferment at 10°C
Found at http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-vienna-lager/ |
|
|
Pils Urquell Clone
|
Bohemian Pilsener
|
5.5 Gallons |
1.05 |
1.012 |
5.07 |
36.89 |
3.37 °L
|
4.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2013 11:26 PM |
| Notes: |
|
|
Southern Tier Unearthly Imperial IPA Clone
|
Imperial IPA
|
5 Gallons |
1.113 |
1.015 |
12.82 |
100.23 |
8.41 °L
|
4.9K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/28/2015 2:01 AM |
| Notes: |
|
|
|
|