|
Belgian Pale
|
Belgian Blond Ale
|
5.5 Gallons |
1.061 |
1.015 |
6.07 |
40.72 |
7.52 °L
|
4.3K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 73 |
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: 2/11/2013 1:45 AM |
| Notes: Won 2nd place of 12 in 2013 Hop Blossom festival 18A, score 42.5 |
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|
Patjesbier
|
Belgian Pale Ale
|
6 Gallons |
1.051 |
1.008 |
5.64 |
41.38 |
4.09 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 11/21/2015 9:45 PM |
Notes: Alternate yeast Wyeast 3787
Mash at 147 degrees for 75 minutes
Pitch at 68 degrees, temp can rise to 82-84.
Cellar at 50 degrees for four weeks following primary fermentation
Recipe moified 12/3/16 per notes from "Brew like a Monk" |
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Anchor California Lager Clone
|
Standard American Lager
|
5.5 Gallons |
1.048 |
1.015 |
4.38 |
26.14 |
3.81 °L
|
4.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 5:16 PM |
| Notes: |
|
|
Milk Stout
|
Sweet Stout
|
5 Gallons |
1.066 |
1.023 |
5.69 |
22.83 |
40 °L
|
4.3K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
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: 2/28/2013 11:09 PM |
| Notes: 3rd place in category in 20th Annual Peach State Brew Off |
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|
NZ Pale Ale
|
Australian Sparkling Ale
|
23 Litres |
1.041 |
1.007 |
4.5 |
36.44 |
4.66 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 5/27/2015 5:39 AM |
| Notes: |
|
|
Voss Kveik Sour Ale
|
Wild Specialty Beer
|
22.5 Litres |
1.058 |
1.012 |
6.03 |
0 |
5.33 °L
|
4.3K |
1 |
|
|
Author:
|
|
Brewstore
|
|
| Boil
Size: 25 Litres |
Boil Time: 30 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2018 10:38 AM |
Notes: TYB Voss Kviek and WLP Lacto Brevis co-pitch at 31C. Heat belt and insulation applied to hold temperature. Pitch at slightly lower than whatever temperature you will be holding at.
Test PH and gravity after 1 week. It should reach 3.3-3.7 by this point. If not then allow to sour for longer or pitch additional lactobaccillus starter. Slow/no souring will occur if hops are used in this recipe.
Brewed 19/01/2018
Dry hopped 11/2/2018
Kegged 16/2/2018 PH 3.62
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Gold Medal IPA
|
American IPA
|
5 Gallons |
1.073 |
1.017 |
7.27 |
100.15 |
7.24 °L
|
4.3K |
3 |
|
|
Author:
|
|
hardwarehank
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 2:06 AM |
| Notes: This IPA won gold in the IBU challenge at the IBU Open in Iowa earlier this year and gold at 8 Seconds of Froth. |
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Oud Bruin
|
Flanders Brown Ale/Oud Bruin
|
6 Gallons |
1.063 |
1.013 |
6.65 |
11.15 |
16.37 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
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: 1/26/2015 5:09 PM |
| Notes: |
|
|
Hempnotic Weizenbock
|
Weizenbock
|
5 Gallons |
1.076 |
1.019 |
7.53 |
18.14 |
20.83 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2017 6:51 PM |
Notes: Gold medal at 2017 Maui Brewer's Festival in Weizenbock catagory.
Bronze medal a 2017 Maui Brewer's Festival in Herb/spice/veg category. |
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Founders Brewing Co. - Breakfast Stout Clone
|
Foreign Extra Stout
|
5.5 Gallons |
1.071 |
1.018 |
7.03 |
59.39 |
40 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/28/2014 2:19 PM |
| Notes: Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks. |
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Black Sheep Ale Clone
|
Ordinary Bitter
|
23 Litres |
1.039 |
1.01 |
3.93 |
26.25 |
18.62 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 68 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2019 11:38 PM |
Notes: From Beer and Brewer issue 47 Summer 2018
Target pH = 5.4 (I always adjust w/ acid malt)
Wyeast 1469 - west yorkshire ale @ 18C
Slowly bump to 20C as fermentation finishes
Expected Values
OG=1.039
FG=1.010
ABV=3.9%
IBU=25
Vol=23L
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|
Bakke Brygg Bayer 25 L
|
Munich Dunkel
|
25 Litres |
1.053 |
1.014 |
5.14 |
23.75 |
19.92 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 10/8/2014 12:54 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14,1 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP838, Saflager 34/70 |
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Bakke Brygg JuleAle 2014 Speidel 50 L
|
Old Ale
|
50 Litres |
1.074 |
1.018 |
7.37 |
46.9 |
30.02 °L
|
4.3K |
1 |
|
|
|
| Boil
Size: 62.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 6/27/2014 11:35 AM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. Øk gjæringstemperatur til 20 grader etter en uke gjæring. |
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Swish Clone
|
American IPA
|
5 Gallons |
1.053 |
1.01 |
5.61 |
48.49 |
7.19 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
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: 4/19/2017 3:24 PM |
| Notes: |
|
|
Deer Camp Blonde
|
Belgian Blond Ale
|
5.5 Gallons |
1.073 |
1.016 |
7.46 |
15.83 |
5.8 °L
|
4.3K |
2 |
|
|
Author:
|
|
igbadwolf
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2014 1:00 AM |
| Notes: Would require 2 / 11.5 gram packets of Safale us-05 yeast, rehydrated with starter. |
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Allt Home Fire
|
Best Bitter
|
20 Litres |
1.043 |
1.009 |
4.47 |
36.77 |
13.62 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 62 |
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: 11/30/2015 4:25 PM |
| Notes: |
|
|
Jimbo's Beerbos - Fear The Walking Dead - Jim Brauer's Recipe
|
Blonde Ale
|
24 Litres |
1.051 |
1.014 |
4.78 |
23.4 |
3.91 °L
|
4.3K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
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: 10/3/2018 2:00 PM |
| Notes: |
|
|
Gingerbread Porter
|
Brown Porter
|
10 Gallons |
1.061 |
1.02 |
5.33 |
18.77 |
35.8 °L
|
4.3K |
2 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.35 |
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: 11/10/2014 9:04 PM |
| Notes: 1.063 OG |
|
|
'Merican IPA
|
American IPA
|
30 Litres |
1.061 |
1.01 |
6.67 |
66.4 |
10.46 °L
|
4.3K |
7 |
|
|
|
| Boil
Size: 38 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 58 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2015 11:27 PM |
Notes: Total mash water needed 45.9
Strike water volume at mash thickness of 3 L/kg 30.4
WARNING: Mash tun capacity exceeded.
Volume required: 37 L. Reduce mash thickness
Remaining sparge water volume 15.5
Grain absorption losses -10.1
Amount going into kettle 35.8
Boil off losses -3
Kettle dead space -2
Hops absorption losses -0.8
Amount going into fermentor 30 |
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Strawberry Wit
|
Witbier
|
2 Gallons |
1.051 |
1.012 |
5.09 |
17.83 |
3.37 °L
|
4.3K |
6 |
|
|
Author:
|
|
bonobrews
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2013 4:25 AM |
| Notes: This beer will hopefully provide a nice wit base for my strawberry wit, kiwi wit, and other fruit adjunct beer testing. Originally scaled down to 2 gallons for test batches. Efficiency at 80% only for smaller batches for sparging. Frozen strawberries used for simplification in sanitation (already pasteurized), maybe wash in vodka for 30min before adding. |
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