American Garage Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.051 |
1.013 |
5 |
42.52 |
10.71 °L
|
4.1K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 6/20/2013 6:34 PM |
Notes: |
|
Black Tooth Grin
|
Sweet Stout
|
5.25 Gallons |
1.055 |
1.015 |
5.29 |
27.78 |
44.92 °L
|
4.1K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2014 9:24 PM |
Notes: Steep roast barley seperate from the main mash, in 2L R/O water at 160F for 30min with 1/4tsp each chalk and baking soda. Filter and add to last 10 min of the boil. |
|
Italian Grape Ale
|
Fruit Beer
|
5.5 Gallons |
1.067 |
1.016 |
6.68 |
25.98 |
4.33 °L
|
4.1K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.25 psi |
Creation
Date: 2/22/2022 9:39 PM |
Notes: |
|
Belgian Dubbel
|
Belgian Specialty Ale
|
17 Litres |
1.065 |
1.012 |
6.93 |
23.69 |
14.03 °L
|
4.1K |
1 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 78 |
Mash Thickness: 4.8 |
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: 12/29/2013 12:11 PM |
Notes: |
|
Sugar Cane Beer
|
Spice, Herb, or Vegetable Beer
|
21 Litres |
1.058 |
1.007 |
6.71 |
37.88 |
13.59 °L
|
4.1K |
0 |
|
Author:
|
|
|
|
Boil
Size: 21 Litres |
Boil Time: 15 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2018 1:56 PM |
Notes: |
|
Woosa And Poser 10 Year Celebration Lager
|
German Pilsner (Pils)
|
10.5 Gallons |
1.054 |
1.015 |
5.08 |
38.98 |
3.43 °L
|
4.1K |
0 |
|
|
Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/17/2012 3:44 AM |
Notes: Over night drain off mash
Strike 170F
Fathers day brew
160f Mash, lets see how this goes
Sparge 170F |
|
Sour Cherry Ale
|
Spice, Herb, or Vegetable Beer
|
15.75 Gallons |
1.078 |
1.022 |
7.45 |
34.4 |
10.02 °L
|
4.1K |
3 |
|
|
Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 3:42 PM |
Notes: |
|
Sierra Nevada Pale Ale
|
American IPA
|
40 Litres |
1.053 |
1.01 |
5.72 |
71.12 |
9.9 °L
|
4.1K |
4 |
|
Author:
|
|
Mall
|
|
Boil
Size: 48.54 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 9/8/2014 4:48 AM |
Notes: |
|
Who's In The Garden Grand Cru
|
Belgian Golden Strong Ale
|
4.5 Litres |
1.058 |
1.014 |
5.83 |
24.08 |
3.37 °L
|
4.1K |
0 |
|
|
Boil
Size: 6.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: sugar for bottling |
Priming Amount: 175ml |
Creation
Date: 4/24/2015 2:32 PM |
Notes: >malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey
Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume
Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the flavor hops, ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried). |
|
Firestone Union Jack Clone - Braumeister 20l
|
American IPA
|
21 Litres |
1.07 |
1.015 |
7.21 |
64.95 |
6.27 °L
|
4.1K |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 12/13/2015 5:24 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
26l to mash- Mash PH 5.3
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚After 5 days add the first dry hop addition "Centennial and Cascade" After 7 days add the second dry hop addiction "Citra, Amarillo, Chinook and Simcoe" for 5 days.
Cold crash "5 days" at 0c˚ |
|
Kellerbier
|
Kellerbier: Amber Kellerbier
|
22 Litres |
12.809 |
3.144 |
5.18 |
34.98 |
14.96 °L
|
4.1K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 9.5 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2016 10:24 AM |
Notes: |
|
Taddy Porter
|
Brown Porter
|
2.5 Gallons |
1.046 |
1.013 |
4.28 |
37.48 |
24.51 °L
|
4.1K |
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: |
|
Belgian Raspberry Stout
|
Fruit Beer
|
21 Litres |
1.071 |
1.021 |
6.6 |
17.01 |
50 °L
|
4.1K |
2 |
|
|
Boil
Size: 30.3 Litres |
Boil Time: 120 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: Brown sugar |
Priming Amount: 108g |
Creation
Date: 4/12/2014 3:33 PM |
Notes: Frozen raspberries added to secondary. Racked beer on top. Recommend a blow-off tube. Let beer sit for 2 weeks with raspberries, then bottled. |
|
Deer Camp Blonde
|
Belgian Blond Ale
|
5.5 Gallons |
1.073 |
1.016 |
7.46 |
15.83 |
5.8 °L
|
4.1K |
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. |
|
I-IPA (Mosaic/Amarillo/Cascade/Citra)
|
Imperial IPA
|
23 Litres |
1.082 |
1.014 |
8.91 |
64.94 |
12.54 °L
|
4.1K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
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: 7/1/2015 5:05 PM |
Notes: |
|
Chocolate Coconut Porter
|
Robust Porter
|
46 Litres |
1.069 |
1.014 |
7.23 |
48.77 |
41.64 °L
|
4.1K |
2 |
|
|
Boil
Size: 55.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 8/27/2016 10:03 PM |
Notes: This was delicious. I got delayed during secondary, which meant that it sat on the coconut chips for a total of 41 days before bottling! I think this was the secret to the intense smootheness. |
|
Brian's O-Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.059 |
1.017 |
5.56 |
26.16 |
41.28 °L
|
4.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.35 |
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: 2/22/2012 7:46 PM |
Notes: |
|
Mixed Fermentation Cranberry Sour Beer
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.009 |
6.08 |
7.31 |
4.22 °L
|
4.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 11/16/2017 10:44 PM |
Notes: Done as a kettle sour. Perform mash, sparge and lauter as usual. Once desired volume is in kettle, perform quick 10 minute boil to kill any bacteria. Chill to 95*F and add lactic acid to drop pH to 4.0-4.4. Add Omega OYL-605 and let sour until pH 3.2 is reached (or desired sourness).
After kettle souring is complete, move to boil and proceed as usual. Use 2 packs of US-05 yeast for fermentation due to sour level being unfavorable for yeast.
After primary fermentation complete, mash up cranberries and rack beer into secondary fermenter on top of the cranberries. 7 days is my standard for this one but adjust as desired. |
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Louisville Slugger Bourbon Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.066 |
1.018 |
6.27 |
16.95 |
6.56 °L
|
4.1K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2014 9:27 PM |
Notes: Soak toasted oak in bourbon for a while before adding to secondary. Leave them in there for about a week, then bottle. |
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Sweet Cailín Hazelnut Brown Ale
|
Northern English Brown
|
5 Gallons |
1.05 |
1.014 |
4.75 |
23.07 |
19.05 °L
|
4.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 95 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2013 2:39 AM |
Notes: Lightly toast flaked oats (Don't mill the oats!) |
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