|
Simple Smash
|
American IPA
|
12 Litres |
1.065 |
1.013 |
6.81 |
55.29 |
6.8 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 5/16/2016 1:35 AM |
| Notes: |
|
|
NEIPA New England + Windsor
|
Specialty IPA: New England IPA
|
25 Litres |
1.074 |
1.027 |
6.15 |
16.85 |
4.88 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 45 |
Boil Gravity: 1.068 |
Efficiency: 71 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.88 bar |
Creation
Date: 8/31/2021 11:40 PM |
| Notes: |
|
|
Citra Ass Down Hazy
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.072 |
1.018 |
7 |
0 |
4.68 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 3/23/2021 12:53 AM |
| Notes: |
|
|
People's Porter
|
Baltic Porter
|
6 Gallons |
1.079 |
1.018 |
8.05 |
34.77 |
31.52 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 81 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 61 ° F |
Priming Method: co2 |
Priming Amount: 10.2 psi |
Creation
Date: 4/6/2020 4:14 AM |
Notes: * This is a somewhat aggressive boil off, if doing this on an electric system, you'll need ~2200w to achieve this rate.
* More recently, I've been using L17 Harvest instead of 2124 for the yeast. Both options provide excellent results.
1st Place - Operation Fermentation 2019
1st Place - Lunar Rendezbrew 2019
2nd Place - Lunar Rendezbrew 2021 |
|
|
Rauch Bock
|
Classic Style Smoked Beer
|
5.5 Gallons |
1.066 |
1.017 |
6.44 |
25.97 |
17.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/29/2020 4:31 PM |
| Notes: |
|
|
American IPA #1: Amarillo/Chinook/Simcoe
|
Double IPA
|
5.5 Gallons |
1.072 |
1.013 |
7.78 |
66.37 |
6.24 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/26/2019 7:54 PM |
Notes: Created a 2L starter of OYL-057 and separated into (6) 120 ml jars and (3) 400 ml jars. Used (2) 120 ml jars for this recipe, no starter (each jar had a very thin layer of yeast at the bottom; didn't create a starter due to the research which stated this yeast works better when underpitched and stressed).
Whirlpool schedule:
-Cool wort to 150F and add whirlpool hops.
-Whirlpool for 20 minutes then continue cooling to desired temp.
Fermentation schedule:
-Cool wort to 80F and hold fermentation at 80F until terminal gravity is reached.
-Added first dry hop to fermenter prior to pitching yeast.
-Dry hop a second time after active fermentation slows. |
|
|
BrewDog - Mr.Miyagi's Wasabi Stout
|
Foreign Extra Stout
|
20 Litres |
1.072 |
1.015 |
7.5 |
90 |
102 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
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: 9/1/2011 12:00 AM |
Notes: First Brewed 09/2011
Invented by and brewed by Dan Bloxham, no matter what anyone else says. A medium bodied, bitter, US style stout, with a wasabi warmth, a subtle earthiness and a hint of soy sauce. During mashing in use only pale malts, add flaked oats during the second half of the mashing process. If you can't get real wasabi, substitute for some horseradish to get the peppery heat in the beer.
https://www.brewdog.com/beers/diy-dog |
|
|
Berry Wheat
|
American Wheat Beer
|
5 Gallons |
1.066 |
1.008 |
7.93 |
27.7 |
5.53 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 1 |
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: 1/13/2017 3:14 AM |
Notes: Dry hops frozen berries
Similar to this as well: https://www.brewtoad.com/recipes/grapefruit-zesty-hef
From Home:
Hops
Flaked Oats
Berries,grapefruit
Love2Brew Ordering:
Yeast: Safbrew WB-06, DY005, $4
10lb: White Wheat, CRUSHED, WG027E, $17.50
2lb: 2-Row Pale, CRUSHED, WG019D, $3.40
Total Cost: $24.90
Brewday: Need 7.8 gallons to start, that is just under six inches of water in the pot. |
|
|
Brown - Maple Pecan
|
American Brown Ale
|
5 Gallons |
1.069 |
1.015 |
7.15 |
28.43 |
26.2 °L
|
1.2K |
0 |
|
|
Author:
|
|
DaleCarroll@cox.net
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 1/3 cup |
Creation
Date: 11/16/2016 2:15 AM |
Notes: 1 lb. Maple syrup at secondary fermentation
4 oz. Pecan flavoring at cold crash
1 Cup Maple Syrup for natural carbonation at kegging |
|
|
Weizenboch
|
Weizenbock
|
32 Gallons |
1.08 |
1.019 |
8.02 |
24.52 |
16.41 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 44 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 72 |
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: 9/11/2016 5:56 PM |
| Notes: |
|
|
Winter Wolf Warmer
|
Russian Imperial Stout
|
4.5 Gallons |
1.098 |
1.022 |
9.89 |
35.68 |
39.71 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 10/13/2012 1:04 AM |
| Notes: |
|
|
Gold Rush Steam Beer
|
California Common Beer
|
6.25 Gallons |
1.071 |
1.018 |
6.98 |
42.11 |
8 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
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: 4/30/2016 5:41 PM |
Notes: Brew date May 7, 2016
Mash time 75 minutes:
Dough in at 117 degrees for 10 minutes
1st step at 140 degrees for 20 minutes
2nd step at 145 degrees for 15 minutes
3rd step at 150 degrees for 15 minutes
4th step at 156 degrees for 15 minutes
9:30 am 1.033 and 5.5 pH
10:15 am 1.054 and 5.3 pH
10:45 am 1.058 and 5.3 pH
Post boil = 6.5 gallons, 1.064 and 5.4 pH
5.7.2016 Initial fermentation temp set at 65 degrees
5.14.2016 gravity 1.015 and 4.75 pH
5.14.2016 - turned fermentor down to 60 degrees
5.28.2016 - gravity 1.012 crashed to 38 degrees
NOTE: we did have some trouble with the Glycol and the temperature so this beer fermented warmer for longer, which I guess is appropriate for a steam beer. |
|
|
Windowlicker
|
American IPA
|
5.5 Gallons |
1.071 |
1.018 |
7.35 |
55.23 |
7.47 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 9:35 PM |
| Notes: |
|
|
Bourbon Barrel Porter
|
Foreign Extra Stout
|
5.25 Gallons |
1.066 |
1.017 |
6.41 |
51.13 |
45.47 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2016 6:35 PM |
Notes: 2 oz.Medium-plus toast American oak cubes
16 oz. Bourbon (not included in kit)
4-Week Secondary |
|
|
36 - Super Steamy - 06-02-2016
|
American IPA
|
21 Litres |
1.065 |
1.019 |
5.97 |
68.93 |
8.09 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2015 6:34 AM |
| Notes: |
|
|
The Noble IPA
|
Belgian Specialty Ale
|
19 Litres |
1.072 |
1.016 |
7.42 |
61.08 |
3.56 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 7:24 PM |
| Notes: |
|
|
Rogue Dead Guy
|
American IPA
|
5.5 Gallons |
1.067 |
1.016 |
6.69 |
41.3 |
12.73 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 9:19 PM |
| Notes: |
|
|
Stone Enjoy By IPA
|
Imperial IPA
|
6 Gallons |
1.081 |
1.009 |
9.42 |
140.68 |
4.9 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 6:44 PM |
Notes: Target 20AAU for the 90min HopShot addition, so if you can't find any hop extract, just add the appropriate amount of a clean bittering hop. (e.g. 1.18oz of Warrior @ 17% AA)
I am choosing to hold the hopstand/whirlpool hops for double the time, when the wort reaches 160 F, which is below the point of isomerization. This way, more of the aromatic hop compounds are retained and not boiled/driven off.
Lab tested IBUs will be lower than the recipe target IBUs, e.g. 88 vs. 140.
Dryhop is split into two, four day schedules. Add 1.5 oz. of each Nelson Sauvin & Galaxy, then remove four days later and repeat with another 1.5 oz. of each hop for another 4 days.
WLP001 or WLP090 is reported to make a very similar beer, which was preferred by the brewer to WLP007 due to better attenuation.
Start fermenation 62-64 F for 8 days, then nudge it up to 68 F for another 8 days, including dryhop.
Clear beer with gelatin to finish.
Carb to 2.4vol or so. |
|
|
Copper Back
|
Maibock/Helles Bock
|
5.5 Gallons |
1.075 |
1.013 |
8.12 |
29.75 |
17.09 °L
|
1.2K |
0 |
|
|
Author:
|
|
octopussy
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 2/13/2015 5:30 AM |
| Notes: |
|
|
India Pindia
|
American IPA
|
20 Litres |
1.068 |
1.016 |
6.81 |
69.78 |
6.68 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2014 11:40 AM |
| Notes: |
|
|
|
|