|
Tailgater's Fizzy Yellow Beer- Extract
|
Blonde Ale
|
5 Gallons |
1.045 |
1.012 |
4.31 |
23.43 |
4.78 °L
|
4.4K |
4 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2017 7:28 PM |
| Notes: Ferment at 65 degrees, and then the beer can be kegged (or bottled) once it drops clear in about 10 days. |
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Saison
|
Saison
|
10 Gallons |
1.064 |
1.016 |
6.27 |
22.05 |
7.75 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
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: 6/26/2013 2:03 AM |
| Notes: Michigan sour cherries in secondary, sanitized, frozen, then crushed. Primary - 1 week. Secondary - 2 weeks. |
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Yuengling
|
English Porter
|
5 Gallons |
1.054 |
1.009 |
5.86 |
24.81 |
7.51 °L
|
4.4K |
4 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 11/20/2014 4:17 AM |
| Notes: |
|
|
La Polaca
|
Piwo Grodziskie
|
20 Litres |
1.029 |
1.004 |
3.27 |
23.33 |
3.01 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 10:20 AM |
| Notes: |
|
|
Bakke Brygg Bayer 25 L
|
Munich Dunkel
|
25 Litres |
1.053 |
1.014 |
5.14 |
23.75 |
19.92 °L
|
4.4K |
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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Fergus Redmead's Pumpkin Pie Mead
|
Sweet Mead
|
5 Gallons |
1.013 |
1.003 |
1.3 |
0 |
0 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 2 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: 3/27/2011 8:24 PM |
| Notes: |
|
|
Paulaner (kopi)
|
Weizen/Weissbier
|
25 Litres |
1.057 |
1.013 |
5.72 |
14.53 |
7.59 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 11:48 AM |
| Notes: |
|
|
Mosaic Citra Simcoe Neipa
|
Specialty IPA: New England IPA
|
17.75 Gallons |
1.061 |
1.014 |
6.17 |
60.98 |
3.85 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/8/2017 6:16 PM |
| Notes: Add dry hops on 2nd day of active fermentation. |
|
|
Allt Home Fire
|
Best Bitter
|
20 Litres |
1.043 |
1.009 |
4.47 |
36.77 |
13.62 °L
|
4.4K |
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: |
|
|
Honey Malt Blonde
|
Blonde Ale
|
24 Litres |
1.048 |
1.011 |
4.81 |
23.77 |
8.24 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2016 1:54 PM |
| Notes: |
|
|
Taddy Porter
|
Brown Porter
|
2.5 Gallons |
1.046 |
1.013 |
4.28 |
37.48 |
24.51 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 3.84 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 60 |
Mash Thickness: 1.4 |
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: 4/28/2015 12:33 AM |
| Notes: |
|
|
#56 Scottish Export 80/-
|
Scottish Export
|
30 Litres |
1.06 |
1.019 |
5.4 |
25.15 |
15.75 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 2:52 PM |
Notes: CaCl2 - 10g
Hops for no longer than 45min (to completely avoid astringency).
Otherwise use any top quality pale ale malt augmented for color by 0.5 pounds (approximately 225 grams or about 2 cups) of Briess Victory at 25–30 °L or Weyermann CaraAmber at 23–31 °L.
These malts will also contribute a touch of bready, biscuity flavor to the brew
de-husked Weyermann Carafa Special Type III at 488–563 °L) for color and flavor. Crisp’s roasted and caramel malts are also good choices. Scottish ales are invariably opaque.
lots of yeast slurry but keep the temp low (preferably 13C)
Ale fermentation at this low temperature (10C) keeps the level of esters, higher alcohols and other byproducts of yeast metabolism low, which accounts for the beer’s clean taste
Yeasts used in Scottish ales must also be fairly low attenuators and efficient flocculators so that the fermentation stops at a relatively early stage and some residual sweetness is preserved after the first racking
Heat-exchange immediately to 55 °F (10 °C), aerate and pitch the two packages of yeast (or a starter).
I got 35L of wort at 1.051. Eff = 80%. 28L cooled to 12C, inoculated with plenty of yeast. The rest boiled down to 2L and added on fifth day of fermentation. |
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Mystic Mama Clone
|
American IPA
|
8 Gallons |
1.066 |
1.019 |
6.28 |
61.2 |
8.14 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 59 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2014 12:19 PM |
Notes: 1 1/2 tsp Irish moss to boil at 15 min.
1/4 tsp yeast nutrient at 15 min.
Pitch half on WLP 007
Pitch half on US 05 |
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Everard's Tiger Clone
|
Special/Best/Premium Bitter
|
19 Litres |
1.04 |
1.009 |
4.07 |
33.52 |
11.12 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 70 |
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: 4/17/2015 1:14 PM |
| Notes: |
|
|
31 - Red Wheat IPA - 20-12-15
|
Specialty IPA: Red IPA
|
21.5 Litres |
1.056 |
1.014 |
5.57 |
74.72 |
7.43 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 11/18/2015 8:22 PM |
| Notes: |
|
|
Braumeister IPA 50L 25L Batch
|
American IPA
|
25 Litres |
1.052 |
1.01 |
5.5 |
68.62 |
6.35 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 80 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/12/2015 7:24 PM |
| Notes: |
|
|
Cherry Stout
|
Russian Imperial Stout
|
6.5 Gallons |
1.091 |
1.019 |
9.46 |
52.7 |
50 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 66 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2014 3:28 PM |
Notes: Added rum cubes for the last two weeks in the secondary. Aged the beer for 2 months before serving.
After drinking I added 1 lb of Munich and would age the stout for an additional month on the rum cubes. |
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EXTRA LATE SPRING BREW DAY
|
Saison
|
45 Gallons |
1.066 |
1.019 |
6.27 |
28.41 |
3.95 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 85 |
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: 6/20/2014 11:03 PM |
Notes: Covert Hops Society summer group brew.
This recipe has won first, second or third numerous times at numerous competitions in the last 5 years. |
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Tangerine Cream
|
Cream Ale
|
5.75 Gallons |
1.048 |
1.008 |
5.22 |
13.32 |
4.35 °L
|
4.4K |
1 |
|
|
Author:
|
|
JB2332
|
|
| Boil
Size: 7.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 79 |
Mash Thickness: 1.4 |
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: 3/9/2017 12:58 PM |
| Notes: |
|
|
Voss Kveik Sour Ale
|
Wild Specialty Beer
|
22.5 Litres |
1.058 |
1.012 |
6.03 |
0 |
5.33 °L
|
4.4K |
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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