|
Willamette SMaSH IPL
|
Classic American Pilsner
|
5 Gallons |
1.072 |
1.02 |
6.82 |
28.43 |
4.3 °L
|
4.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 4/14/2014 7:58 PM |
| Notes: |
|
|
Catch Her In The Rye - Rye IPA
|
American IPA
|
5 Gallons |
1.075 |
1.021 |
7.59 |
48.09 |
21.61 °L
|
4.8K |
7 |
|
|
|
| Boil
Size: 6 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2012 7:43 PM |
Notes: See description in my brew blog. Really nice darker Rye kicked IPA. One of my brew friends went nuts over this one :)
Nope no 60 min hop boil. Im going more and more to hop blast method, get the IBU you want with 15 min or less additions, preserves more hop flavor, and does not take much more hops at all.
http://jimsbrews.blogspot.com/
Cheers,
Jim |
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Munich Dunkel
|
Munich Dunkel
|
4 Gallons |
1.062 |
1.014 |
6.28 |
20.39 |
12.51 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/15/2015 12:03 AM |
Notes: Add pre-wetted rice hulls to mash tun after decoction is pulled (if a decoction mash is done)
An extra hard boil for 90-120 minutes will darken the wort and increase the malt complexity.
1st 2014 Minnesota State Fair
2nd 2014 Hoppy Halloween
1st place 2015 minnesota state fair
1st 2016 mash out as a Vienna Lager
1st 2016 Duluth brew ha ha
2nd 2021 MN State Fair as a Marzen
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Lighthouse Lager All Grain
|
Premium American Lager
|
5.5 Gallons |
1.046 |
1.008 |
5 |
16.24 |
2.78 °L
|
4.7K |
8 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2014 3:30 PM |
| Notes: Use 2 packs of 34/70 |
|
|
ESB All Grain - 3rd Revision (WLP002)
|
Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.056 |
1.014 |
5.57 |
34.8 |
12.18 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 73 |
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: 1/22/2015 2:45 AM |
Notes: Brewed successfully on 03/19/16.
Efficiency was higher probably due to the pH.
OG 14.3 brix (1.0558-1.056*). I got about 6 full gallons - aimed for 71% efficiency (got 73% reflected on recipe).
Pitched yeast @66 degrees.
Mash at 154.4 & 154.4@ 30 mins.
I saw some bubbles @ about 2.5 hours after I pitch, it's fermenting but no signs of active fermentation otherwise.
03/23/16: Gravity measured @ 7.1 brix (1.0126). Seems like this particular yeast strain likes to attenuate much higher than expected (5-7 points under this calculator [usually 3 under])
03/29/16: Gravity 7.25 brix (1.013 @5.4% - 76% attenuation**)
04/04/16: kegged @7.1 brix (1.0126 at 5.5%).
05/02/16: Tapped the keg. Poured a still-cloudy pint. Flavor was actually very malty and reminescent of the brown ale almost, it did have a hint of hop aroma, and finishes with more hops. It feels pretty thick on the tongue, so either mashing lower or using a higher attenuating yeast will be more to my liking.
Also the water profile was set for amber-malty.
Alcohol wise it's much easier on the brain.
We'll see how it mellows out.
05/03/16: I tasted today with a clean palate and overall it's a very drinkable beer. There's caramel and sweetness up front that's followed by some hop in the after-taste. Does not taste like 35 IBUs, but it does have more hop aroma than the brown ale. I can see myself brewing this again but with more attenuative yeast, and dry water profile.
Visually it's cloudy (probably because of the hop oils), and I fined it today. Foam has a slight red-hue to it. Overall not bad.
05/07/16: Tried several pours and the gelatin is starting to make it sparkly very nicely. It's pretty malty and thick, with some caramel and dark fruits, but not much toffee or nuttiness like I expected. The hops come in at the end to keep the beer balanced- you can really taste how much the Fuller's yeast enhances the malt profile. |
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Pumpkin Porter
|
Robust Porter
|
5.5 Gallons |
1.055 |
1.013 |
5.51 |
42.63 |
31.42 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 3/12/2015 4:30 AM |
| Notes: |
|
|
Passionfruit Wheat
|
Witbier
|
8 Gallons |
1.056 |
1.013 |
5.6 |
23 |
3.94 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 9.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 10.5 oz |
Creation
Date: 3/31/2016 7:34 PM |
Notes: Split beer after boil for fermentation.
Add passionfruit puree after initial fermentation completes - 3-4 days.
1/2 of beer gets 2lb peaches.
1/2 gets 1 46oz can pineapple juice and 2 20oz cans crushed pineapple.
Peach
OG 1.058
FG 1.012
ABV 6.04%
Pineapple
OG 1.06
FG 1.010
ABV 6.56%
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Dragon's Breath (Smoked Porter)
|
Other Smoked Beer
|
5.5 Gallons |
1.065 |
1.016 |
6.36 |
25.8 |
31.95 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 4/10/2013 7:29 PM |
Notes: Fire dragon
Grains of paradise
Black pepper
Jalapeno pepper smoked w/ the grains
ice dragon
grains of paradise
mint |
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|
Beowulf
|
Imperial IPA
|
4.25 Gallons |
1.105 |
1.019 |
11.29 |
230.94 |
12.27 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 27 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1 |
Primary
Temp: 64 ° F |
Priming Method: Dme |
Priming Amount: .5 cup - 4 oz |
Creation
Date: 12/31/2013 4:42 PM |
Notes: We brew this with a full boil volume of 5 gallons of spring water
1. Bring 5 gal. of water to 155 - 160 degrees and then steep 1 lb. of crystal 10L malt and 1 lb of 2-row malt for 25 minutes.
2. Bring pot to a boil and then turn off heat and add 6 lb. of Extra Pale DME and 6 lb. of Amber LME. Stir constantly and once dissolved, return heat.
=======================
60 minute boil
=======================
1. Add 1 oz. of Mosaic hops (pellets) and 3.5 oz. of Centennial hops (pellets) at 60 minutes.
2. Add 1 oz. of Magnum hops (pellets) at 45 minutes.
3. Add 1 oz. of Citra hops (whole leaf) and 1 oz. of Cascade hops (whole leaf) at 15 minutes.
4. Once 60 minute has completed, remove from stove and cool wort to 70 - 75 degrees. Take a hydrometer reading. Your target OG should be 1.089. Experience tells us that about 1 gallon of liquid will burn off, so you OG might be 1.11. Add 1 gallon of spring water and you should reach your target OG.
5. Pour into primary fermentator.
6. Aerate/Stir the wort.
7. Add yeast starter or enough yeast vials to hit target of 404 billion cells. Target attenuation should be 75% before you siphon into secondary fermentation. Aim for 9 to 11 days in primary fermentation. Be very prepared for blowoffs!
8. Siphon into secondary fermentater for 8 to 10 days. Take another gravity reading.
9. After secondary is complete, you are ready for bottling. We are aiming for 1.6 vols of CO2, so we will add 1/4 cup of dme into a saucepan with 2 and 1/2 cups of water and bring to a boil. Let mixture cool and then pour into a bottling bucket.
10. Siphon beer from secondary fermentator into bottling bucket.
11. Pour into bottles.
12. Let bottles sit at room temp for 10 days. Next, move bottles into fridge and let them sit for 10 days.
13. Enjoy.
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Kasteel Rouge Clone
|
Belgian Dark Strong Ale
|
6.5 Gallons |
1.062 |
1.009 |
6.94 |
10.95 |
21.33 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 12/9/2019 1:25 AM |
| Notes: |
|
|
Pils Braumeister 20L
|
Bohemian Pilsener
|
40 Litres |
1.037 |
1.009 |
3.61 |
26.18 |
3.43 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 120 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 2/20/2016 11:19 PM |
Notes: My recipes are all elaborated for my kettle
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 9˚C - 5 days to diacetyl rest at 18˚C.
Rack to secondary and lager for at least five weeks at (4. °C) or below.
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Dark Chocolate Porter
|
Brown Porter
|
5 Gallons |
1.051 |
1.012 |
5.15 |
23.86 |
33.84 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 10/28/2015 6:13 PM |
| Notes: |
|
|
Lemon Blueberry Sour - LB
|
Gose
|
23 Litres |
1.044 |
1.008 |
4.83 |
0 |
3.13 °L
|
4.7K |
3 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: N/A |
Boil Gravity: 1.255 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: 220g |
Creation
Date: 1/1/2019 9:57 AM |
| Notes: |
|
|
Kolsch - Brulosophy
|
Kölsch
|
5.5 Gallons |
1.047 |
1.009 |
4.95 |
26.3 |
3.27 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2018 4:22 PM |
| Notes: |
|
|
Dead Guy Clone Rogue - Maibock
|
Helles Bock
|
6 Gallons |
1.066 |
1.016 |
6.63 |
34.69 |
7.28 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 4:02 PM |
| Notes: |
|
|
Chimay Grande Reserve (Blue)
|
Belgian Dark Strong Ale
|
6 Gallons |
1.082 |
1.012 |
9.13 |
33.13 |
17.73 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 120 |
Boil Gravity: 1.049 |
Efficiency: 50 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: honey |
Priming Amount: 32g/gallon |
Creation
Date: 4/27/2017 4:58 AM |
Notes: Adapted from
http://www.candisyrup.com/uploads/6/0/3/5/6035776/chimay_grande_reserve_-_041.pdf
changelog
2017-apr-28 added .25 orange peel, .25 tsp grains paradise, .25 oz coriander, .25# date sugar, amber sugar, pale chocolate and special B based on another recipe, adjusted water chemistry, scaled to 50% effeciency and 6 gallons to fermentor, 120 minute boil
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Czech Pilsner
|
German Pilsner (Pils)
|
3 Gallons |
1.052 |
1.015 |
4.96 |
50.91 |
3.26 °L
|
4.7K |
5 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 1:00 AM |
| Notes: |
|
|
Deathtrap!
|
Kentucky Common
|
5 Gallons |
1.053 |
1.015 |
4.97 |
12.74 |
21.14 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 8/21/2016 7:53 PM |
Notes: Original Source: https://www.homebrewtalk.com/forum/threads/kiss-yer-cousin-rye-kentucky-common-ale.290419/
Late addition possible for dark malt, add after 1st runnings, steep for 15 - 20 mins
S05 good for fermentation,
Otherwise a lager yeast at room temp (ala California Common)
Woodchips at secondary or after high krauzen
Original Recipe is all 6 row / no 2 row (substitution based on availability)
Grits need a cereal mash: |
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American Amber Lager
|
American Amber Ale
|
5 Gallons |
1.053 |
1.011 |
5.51 |
34.42 |
9.39 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2018 6:13 PM |
| Notes: |
|
|
Coconut-Key Lime Ale
|
Fruit and Spice Beer
|
5.5 Gallons |
1.052 |
1.011 |
5.4 |
21.25 |
3.79 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 11/8/2017 4:22 PM |
| Notes: |
|
|
|
|