Aromipesä DIPA
|
Double IPA
|
19 Litres |
1.069 |
1.014 |
7.22 |
117.15 |
7.38 °L
|
971 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 69 |
Mash Thickness: 2.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2016 1:29 PM |
Notes: Source: https://byo.com/mead/item/2808-hop-stands
->Over the Topper DIPA
"Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout.
Boil for a grand total of 75 minutes.
Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process.
The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen.
Pitch a healthy dose of yeast when wort hits 65 °F (18 °C).
After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops & yeast cake either into a keg or secondary fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process." |
|
Dark Art (3 Bean Clone)
|
Imperial Stout
|
20.5 Litres |
1.08 |
1.017 |
8.35 |
72.43 |
40.71 °L
|
971 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2022 10:08 PM |
Notes: |
|
B40
|
Specialty IPA: New England IPA
|
25 Litres |
1.059 |
1.015 |
5.8 |
57.83 |
5.27 °L
|
971 |
1 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 8/20/2018 3:09 AM |
Notes: |
|
California Steam Beer Midwest Supplies - All Grain
|
California Common Beer
|
5.5 Gallons |
1.049 |
1.014 |
4.65 |
52.64 |
5.55 °L
|
971 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2018 2:20 AM |
Notes: Amarillo added 20 min (not in orig recipe)
Also added corn sugar at 5 min and a Whirlfloc tablet - color a bit light for this kit. |
|
John Palmer's Amber Ale ("Belgiumified")
|
California Common Beer
|
18 Litres |
1.048 |
1.009 |
5.13 |
38.59 |
13.73 °L
|
971 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2017 6:52 PM |
Notes: |
|
Napoleon's Revenge Imperial French Ale
|
Bière de Garde
|
5 Gallons |
1.091 |
1.017 |
9.74 |
10.58 |
13.96 °L
|
971 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.151 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2017 6:31 PM |
Notes: |
|
Cashmere DIPA
|
Double IPA
|
5.5 Gallons |
1.075 |
1.012 |
8.31 |
65.28 |
4.39 °L
|
971 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
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: 3/8/2017 5:18 PM |
Notes: |
|
Old Sheep Humper
|
American Barleywine
|
5.5 Gallons |
1.11 |
1.027 |
10.85 |
57.65 |
13.36 °L
|
971 |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.075 |
Efficiency: 58 |
Mash Thickness: 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: 2/20/2017 7:24 AM |
Notes: Added 1# dme to get gravity, was at 1.095. Boil gravity was right on at 1.074, boiled off 2.5 g . Not sure why final was low. |
|
Noisy Neighbor (extract)
|
Weissbier
|
16 Litres |
1.055 |
1.014 |
5.39 |
14.02 |
4.31 °L
|
971 |
3 |
|
Author:
|
|
Darep
|
|
Boil
Size: 14 Litres |
Boil Time: 30 |
Boil Gravity: 1.031 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: Table sugar |
Priming Amount: 7.5 g/l |
Creation
Date: 2/9/2017 9:52 AM |
Notes: ~40 billion cells from a Wyeast 3068 Smart-Pack (full pack, max. 89 days old)
Brewferm LME cans usually contain a bit more than 1.5kg so measure the weight if you want to be exact with the recipe. |
|
Zombie Dad Redux Stout
|
Sweet Stout
|
5.5 Gallons |
1.065 |
1.025 |
5.19 |
26.75 |
42.55 °L
|
971 |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
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: 12/11/2016 9:02 PM |
Notes: Awarded 1st Place in Dark British Beers, 2017 Winters Warmers Homebrew competition hosted by Philly Homebrew Club. |
|
Life Changing Bri-PA
|
American IPA
|
6.5 Gallons |
1.067 |
1.017 |
6.62 |
90.5 |
11.57 °L
|
971 |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2013 4:53 AM |
Notes: This is hands down the best IPA I have ever tasted. The fragrence hits you in the face like a birthday cake! The first sip across the pallet brings out a smooth crisp semi-sweet light bodied ale followed by a delicous blend of grapefruit and passion fruit notes and then ends with a light kick in the teeth of bitterness. Perfectly ballenced. I have brewed this three times and the last two times were by request. Enjoy
The OG was slightly high coming in at 1.070 which is what I was counting on to drop the IBUs just a bit. First taste right on course for an amazing trilogy.
Wow. The Mosaic Hops add a new Element to this IPA. Delicous Grapefruit flavers with all the bitterness of big IPA. |
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Munich Dunkel
|
Munich Dunkel
|
6.13 Gallons |
1.053 |
1.013 |
5.23 |
25.56 |
14.15 °L
|
971 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 2:17 AM |
Notes: |
|
Heather
|
Belgian Pale Ale
|
5 Gallons |
1.044 |
1.01 |
4.44 |
28.33 |
6.09 °L
|
971 |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 7:22 PM |
Notes: |
|
Peachy Keen Farmhouse Ale
|
Saison
|
5 Gallons |
1.058 |
1.017 |
5.42 |
32.42 |
3.79 °L
|
971 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 10:41 PM |
Notes: Strike water heated too 163 and then malt added
After primary fermentation, add 2 cans (49 oz each) to the scondary fermentation and let sit for a week.
|
|
Centennial Oat Ipa
|
American IPA
|
5.8 Gallons |
1.062 |
1.008 |
7.12 |
82.79 |
9.5 °L
|
971 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 1:59 AM |
Notes: |
|
Suffolk & Gratest 2015
|
Russian Imperial Stout
|
11 Gallons |
1.1 |
1.024 |
9.97 |
93.91 |
35.19 °L
|
971 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2015 11:56 PM |
Notes: OAK Aged with toasted OAK for 6 weeks. |
|
Saison Finale
|
Saison
|
5 Gallons |
1.065 |
1.01 |
7.28 |
27.29 |
9.76 °L
|
971 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2015 1:44 PM |
Notes: Rehydrate yeast & pitch - no starter.
Don't forget the Whirlfloc tab!
Let ferment at 60 for 48hr, then bring up to 70-80F. Should finish in a week. 87F max for yeast. May leave it in garage if not too hot.
No more than 2-4g of GOP, possibly replace pepper.
Re-examine coriander. |
|
Voodoo Black Ale
|
Russian Imperial Stout
|
18 Litres |
1.092 |
1.015 |
10.09 |
50.27 |
32.1 °L
|
971 |
0 |
|
|
Boil
Size: 25.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Bottle Priming |
Priming Amount: N/A |
Creation
Date: 3/19/2015 8:43 PM |
Notes: |
|
Alt-Tima
|
Düsseldorf Altbier
|
5.25 Gallons |
1.041 |
1.01 |
4.02 |
48.35 |
20.42 °L
|
971 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 1/21/2015 3:28 AM |
Notes: |
|
Chupacabra's Revenge (Mole Porter)
|
Robust Porter
|
5.5 Gallons |
1.058 |
1.016 |
5.44 |
25.09 |
40 °L
|
971 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Kegging |
Priming Amount: N/A |
Creation
Date: 12/26/2014 2:44 AM |
Notes: 1. Heat 8-9 quarts of Campden treated water to 175 degrees.
2. Steep grains for 40 minutes. Keep grain temperature between 145-160 degrees by turning off and on.
3. With heat off, remove grain bag and stir in 6.6 lbs of LME plus 1 lb of DME until dissolved.
4. Add as much Campden treated water to pot as you can to get either 6.5 gallons or to within 2-3 inches from the top.
5. Boil and wait for hot break.
6. After hot break set timer for 60 minutes and add 1 ounce of Fuggle Hops.
7. 15 minutes add other 1 ounce of Fuggles.
8. 10 minutes add whirfloc tab
9. 5 minutes add .5 ounces of Fuggle hops.
10. Chill wort to 65 degrees.
11. Siphon wort to fermentor, add make-up water to get 5 1/2 gallons and take OG.
12. Ferment at 66-72 degrees for 5 days, then add Cacao Nibs.
13. Let sit for 14-16 more days.
14. Day of bottling or kegging, add extracts to taste.
Ancho Chile Extract:
2 cup high quality vodka
3 Ancho Chiles (cut and turned inside out)
Let it sit in a cool dark place, shaking every,other day for four weeks.)
Cinnamon Extract:
2 cup,high quality vodka.
6 ceylon cinnamon sticks.
Let it sit in a cool dark place, shaking every,other day for four weeks.
Bought Organic Vanilla Extract. |
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