|
Saison Odette
|
Saison
|
6 Gallons |
1.057 |
1.015 |
5.52 |
34.79 |
3.48 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2016 9:21 PM |
Notes: Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes. I'm still a little ambivalent about the best time to add the spelt porridge to the main mash. Some of my recent beers made with the process below have had lower head-retention than I'm used to, and I'm still trying to work out if that is from using a more modified pilsner malt, or from including the spelt porridge in the first protein rest.
Crush spelt separately to consistency of grits. For me, that means running it through my Corona mill twice on a fairly tight setting (too tight and the mill sticks).
Bring the spelt grits to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required. [NB: I often throw in a handful of crushed pilsner malt as well (yes, a handful, I don't measure it). I think the enzymes convert some of the sugars as mix passes through the conversion temperatures on its way to a boil. Sometimes I'll let it rest for ten minutes at around 150°F first.]
Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.]
Raise mash to around 145F. Keep at this temperature for 40-50 minutes.
Raise mash to around 154F. Keep at this temperature for 20 minutes.
Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil. |
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|
Porter
|
American Porter
|
5.5 Gallons |
1.053 |
1.013 |
5.25 |
29.56 |
25.69 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2020 11:10 PM |
| Notes: |
|
|
British Coffee Brown
|
British Brown Ale
|
3 Gallons |
1.058 |
1.019 |
5 |
16.3 |
13.22 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 78 |
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: 9/10/2019 12:30 AM |
| Notes: |
|
|
Easy Belgian Single Trappist
|
Trappist Single
|
21 Litres |
1.054 |
1.012 |
5.59 |
45.52 |
4.29 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 200 |
Creation
Date: 7/9/2019 8:41 AM |
| Notes: |
|
|
Drummers Golden Ale
|
British Golden Ale
|
21 Litres |
1.05 |
1.011 |
5.06 |
20.96 |
5.67 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 30 |
Boil Gravity: 1.13 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2018 12:29 PM |
| Notes: |
|
|
Chiran Summer Ale
|
British Golden Ale
|
9 Litres |
1.049 |
1.011 |
4.92 |
19.49 |
5.7 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Bottling bucket |
Priming Amount: 60g |
Creation
Date: 8/9/2017 7:59 AM |
| Notes: |
|
|
Mixed Fruit Gose
|
Experimental Beer
|
23.5 Litres |
1.045 |
1.008 |
4.93 |
0 |
7.63 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2017 7:41 PM |
Notes: ph adjusted preboilto 4.5 with citric acid.
sparge adjusted to 4 with citric acid. |
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|
California C'mon Lager
|
California Common
|
5.5 Gallons |
1.052 |
1.01 |
5.49 |
38 |
11.27 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: force carb |
Priming Amount: 25 psi for 24 hours |
Creation
Date: 6/19/2017 12:27 AM |
| Notes: ferment for 16 days at 66 degrees. cold crash to 34, then transfer to keg and carb. |
|
|
90 Mi Super-dry
|
German Pilsner (Pils)
|
44 Litres |
1.046 |
1.008 |
5.02 |
41.37 |
2.78 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 6:50 PM |
| Notes: trying to make a super-dry ale, using dextrose in the kettle and then dry-enzyme in fermenter, pilsner malt with locally grown hops (Cann RIver) |
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|
Fwuffy Paw XPA (Extra Pale Ale)
|
American Pale Ale
|
5 Gallons |
1.052 |
1.013 |
5.04 |
43.99 |
5.41 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar/Dextrose |
Priming Amount: 0.75 Cup |
Creation
Date: 1/18/2017 8:06 PM |
| Notes: |
|
|
ESB
|
Extra Special/Strong Bitter (ESB)
|
4 Gallons |
1.06 |
1.017 |
5.71 |
37.67 |
11.93 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2013 4:13 PM |
| Notes: derp |
|
|
Orange Pale Ale
|
American Pale Ale
|
5 Gallons |
1.055 |
1.014 |
5.41 |
40.85 |
10.8 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Sucrose |
Priming Amount: 4 oz |
Creation
Date: 3/2/2016 4:31 PM |
| Notes: |
|
|
Cosmic Cream Ale
|
Cream Ale
|
4.5 Gallons |
1.044 |
1.008 |
4.71 |
26.3 |
3.45 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: corn sugar |
Priming Amount: 5oz |
Creation
Date: 2/13/2016 3:43 PM |
Notes: OG: 1047
FG: 1009
Added 1 tsp of pure vanilla extract
Beer notes:
(2 weeks after bottling)
-the beer still has a semi strong corny smell
*boil for 75 minutes to get rid of
excess DMS on next brew
-Head retention is lacking. Carbonation is good
*Add a bit of Carapils for head
retention on next brew
!*I enjoy the slight "grain" taste which has been smoothed over with the vanilla. Ensure to boil for 75 minutes to decrease DMS and get rid of the corn aroma. Otherwise, a decent cream ale that would be a good summertime staple. |
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Brown Suger Rye Porter2
|
Robust Porter
|
10 Gallons |
1.065 |
1.019 |
6.01 |
49.56 |
24.7 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/17/2015 6:02 PM |
| Notes: Started with Salted Carmel Porter Recipe by Yellow_Boots from brewtoad.com and made some changes to make brown sugar rye porter. |
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|
Cows Go Moo
|
American Wheat or Rye Beer
|
10 Gallons |
1.068 |
1.022 |
6.03 |
17.03 |
3.54 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 10:33 PM |
| Notes: Split into 5 gal fermentors. Bottled one fermentor and then I am going to added pineapple concentrate juice to a secondary fermentor. |
|
|
Fjord & Fjell Hoppy Blonde (Simcoe, Celeia, Galena)
|
Blonde Ale
|
37 Litres |
14.322 |
3.397 |
5.89 |
59.68 |
4.25 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 50.7 Litres |
Boil Time: 90 |
Boil Gravity: 10.6 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2015 4:45 PM |
Notes: Starter: 1.5l at 9P (150g DME) / stirplate 1-2 days
50% Rahr 2-Row, 50% German Pils. 148F Mash temp. 2g Calcium Sulfate, 5g Calcium Chloride, Whirlfloc at 20 minutes, 2 tabelets of servomyces at 10 minutes. 4oz. Legacy hop back. WLP029 Koelsch Re-pitch from slurry231ml Pitched at 58F. 1.048-1.010, 5.00%, 50 IBU |
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|
Ben's Brohemian Pilsner
|
Bohemian Pilsener
|
5.5 Gallons |
1.057 |
1.014 |
5.58 |
40.36 |
3.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2015 5:02 AM |
Notes: Brewed on March 22, 2015
Mash: Did a single Decoction Mash (30min Protein Rest, pulled 12 loads of grain with Pyrex cup and heated and Boiled for 10 minutes. Then returned to kettle (BIAB)), then rose to proper temps with burner.
Boil: Did a 15 min hop stand.
Ferment: Split Batch in 2: One with Wyeast 2124 (with a starter of 1 cup DME and 2 pints of water for 5 days), then other with Safale US 05 (1 packet). Both were pitched at 48F. |
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|
Citra Ipa
|
American IPA
|
22 Litres |
1.058 |
1.017 |
5.33 |
60.21 |
10.56 °L
|
1.2K |
0 |
|
|
Author:
|
|
nicboily12@gmail.com
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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: 1/16/2015 1:08 PM |
| Notes: |
|
|
22 Wisconsin Belgian Red
|
Fruit Beer
|
2.63 Gallons |
1.048 |
1.012 |
4.66 |
9.13 |
5.88 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 3.15 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: 3.49 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2014 3:11 PM |
Notes: Knudson "Just Tart" Cherry Juice (original) or Trader Joe's
Goal is to have 2 gal in secondary to which 0.5 gal cherry juice is added. Hence 2.125 target into fermenter. 75 minute boil provides enough wiggle room to adjust in order to get that target.
OG = 1.057
FG = 1.007 - 1.012
IBUs = 8.6 |
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Shue's Brews Aint Your Uncle's Dunkle
|
Dunkelweizen
|
5 Gallons |
1.057 |
1.014 |
5.63 |
16.37 |
19.44 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/18/2012 7:32 AM |
| Notes: My entry for the 4/20 Wheat Beer Competition, presented by the Rimrock Brewers Guild. It took second place overall. |
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