Redone Virgin - Bottom Shelf 21
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Belgian Blond Ale
|
24 Litres |
16.967 |
4.431 |
6.85 |
17.67 |
5.11 °L
|
866 |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 13.7 |
Efficiency: 55 |
Mash Thickness: 2.631 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2015 7:29 AM |
Notes: |
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UPZS Mexican Lager
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International Pale Lager
|
5.5 Gallons |
1.047 |
1.008 |
5.13 |
18.96 |
4.05 °L
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866 |
0 |
|
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Boil
Size: 7.06 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2021 5:04 PM |
Notes: Add ___ lbs prickly pear cactus at secondary
Add ___ Pepper Tincture |
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German Pilsner
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German Pils
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9 Gallons |
1.058 |
1.013 |
5.85 |
36.57 |
4.19 °L
|
866 |
0 |
|
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Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 82 |
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: 1/18/2020 5:58 PM |
Notes: This recipe is scaled to make 9 gallons of beer in a 10 gallon pot. I start with 9.5 gallons, boil it down to 8.5 gallons. I ferment in two 5 gallon corny kegs. Each Corny keg already has 1.25 gallons of preboiled, treated, chilled water. I brew the beer above gravity, bitterness, etc. knowing I will dilute it back down when I add it to the fermenter that already contains water. This allows me to brew 9 gallons of finished beer from one brew session. I usually only use this strategy when making lagers as it is nice to finish with more beer from the longer process and I can also fit 4 corny kegs in my fermentation freezer.
* I point this out because the volumes and amounts will likely look strange if you are trying to brew it. I would recommend going off of the percentages and scaling it to your system/volumes. |
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Modelo Negra Clone
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International Dark Lager
|
3 Gallons |
1.056 |
1.014 |
5.55 |
22.61 |
21.33 °L
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866 |
0 |
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Author:
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Gold-Coyne
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Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2019 9:00 PM |
Notes: |
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Sapwood
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Russian Imperial Stout
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5.75 Gallons |
1.09 |
1.022 |
8.85 |
79.55 |
48.68 °L
|
866 |
0 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 70 |
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: 10/1/2019 5:33 PM |
Notes: Single infusion mash at 152 degrees.
cocoa nibs in mash.
3 cups maple syrup at 25 minutes.
3 cups bourbon barrel aged maple syrup in secondary
2 oz course ground coffee and cocoa nibs in bag in secondary
Age in bourbon barrel for 12 months (if available)
2 tsp calcium chloride
1 tsp gypsum
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Modelo Negra Clone- All Grain
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International Pale Lager
|
5.5 Gallons |
1.046 |
1.013 |
4.36 |
15 |
3.89 °L
|
866 |
0 |
|
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Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2018 3:12 AM |
Notes: Strike grains with 4.21 gal of water at 156.9 °F.
Mash at 148 °F for 60 min.
Mash out with 0.7 gal of water at 212 °F.
Vorlauf and lauter 3.43 gal in your first runnings.
Add 3.82 gal of sparge water at 168 °F.
Vorlauf and lauter 3.82 gal in your second runnings.
Your combined runnings should be 7.25 gal. |
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Brewdog Punk IPA Clone
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American IPA
|
46 Litres |
13.876 |
2.606 |
6.05 |
66.08 |
5.51 °L
|
866 |
1 |
|
Author:
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Hellsteam Brewing
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Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 12.1 |
Efficiency: 74 |
Mash Thickness: 3.2 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Force carb |
Priming Amount: N/A |
Creation
Date: 7/9/2017 8:50 AM |
Notes: Malzmühle auf 2. kleinste Einstellung gesetzt;
Batch Sparging; |
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Cherry Sour
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Flanders Red Ale
|
245 Gallons |
10.018 |
2.567 |
3.95 |
20.61 |
8.28 °L
|
866 |
0 |
|
|
Boil
Size: 275 Gallons |
Boil Time: 60 |
Boil Gravity: 9 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2016 1:45 AM |
Notes: |
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Byggmästarpilsner
|
German Pils
|
26 Litres |
1.046 |
1.009 |
4.85 |
43.57 |
2.85 °L
|
866 |
2 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: sugar |
Priming Amount: 8g/l |
Creation
Date: 2/9/2016 10:11 AM |
Notes: |
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American Century Fuller's ESB Homage
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Ordinary Bitter
|
11 Gallons |
1.059 |
1.018 |
5.35 |
35.92 |
11.63 °L
|
866 |
0 |
|
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Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 12/7/2015 5:53 PM |
Notes: |
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Citranook IIPA
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Imperial IPA
|
11 Gallons |
1.082 |
1.019 |
8.26 |
105.5 |
12.96 °L
|
866 |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 70 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2013 12:15 AM |
Notes: |
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1st Go Berliner Weisse
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Berliner Weisse
|
6.5 Gallons |
1.037 |
1.009 |
3.78 |
3.2 |
3.1 °L
|
866 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.037 |
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: 10/20/2015 7:42 PM |
Notes: |
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West Coast Blaster - JZ Article
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American Amber Ale
|
5.5 Gallons |
1.072 |
1.017 |
7.23 |
58.46 |
16.47 °L
|
866 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 4:36 PM |
Notes: Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152° F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.052 (12.9 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 12 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5-liter starter.
Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes |
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Medio
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Semi-Sweet Mead
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21 Litres |
1.104 |
1.026 |
10.27 |
0 |
4.48 °L
|
866 |
0 |
|
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Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 8/16/2015 8:00 PM |
Notes: 2 galls en la olla
aforamos a 5.5 galls
5.5 gals
og 1.09 |
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Sea King Pale Ale
|
American Amber Ale
|
21 Litres |
1.058 |
1.017 |
5.45 |
30 |
6.32 °L
|
866 |
0 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 6/8/2015 2:59 PM |
Notes: |
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#2
|
American IPA
|
25 Litres |
1.043 |
1.007 |
4.69 |
57.22 |
5.31 °L
|
866 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Sugar in bottle |
Priming Amount: 5g |
Creation
Date: 4/11/2015 9:42 PM |
Notes: |
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ORo Pale Ale/BugtelagsPale M/hylleblomst.
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Extra Special/Strong Bitter (ESB)
|
133 Litres |
1.055 |
1.017 |
5 |
25.16 |
5.44 °L
|
866 |
0 |
|
|
Boil
Size: 150 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 79 |
Mash Thickness: 2.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Hvitt sukker |
Priming Amount: 6 g/liter |
Creation
Date: 3/31/2015 8:07 AM |
Notes: Mesker inn på 67 gr.C. Hever til 68 gr.C. Mesker i 60 min.
Delt i 2 batcher ;
97 liter / 6,5 pakker US-05. Tilsatt rett i gjæringskaret. Oksygen 1 l/min. i 4 min.
33 liter m/52g hylleblomst. 1,5 pakker US-05. Tilsatt rett i gjæringskaret. Oksygen 1 l/min. i 1 min.
Tilsatte gjær v/20cg.C. Holdt der under stormgjæring, 2-4 dager. Avsluttet på 23gr.C. Total gjæringstid 14 dager.
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Spite Row Perle Porter
|
Brown Porter
|
24 Litres |
12.923 |
3.421 |
5.1 |
30.47 |
28.59 °L
|
866 |
0 |
|
|
Boil
Size: 31.5 Litres |
Boil Time: 75 |
Boil Gravity: 9.9 |
Efficiency: 74 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2015 11:14 AM |
Notes: Pilsner was used merely to make up the pale malt grain bill as there was not enough maris otter.
26/4/15 Have brewed this once (22/4/15) and it appears to have just missed target ABV by 0.5. So, not bad.
Aroma so far is roasty and coffeeish, maybe with a bit of chocolate. Still very green and a little harsh. Bottling in a week's time and giving four weeks conditioning. |
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Communist Manifesto Red
|
Irish Red Ale
|
1 Gallons |
1.058 |
1.014 |
5.66 |
32.43 |
12.72 °L
|
866 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
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: 2/13/2015 8:03 PM |
Notes: |
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Bourbon Style Eise Beer
|
Old Ale
|
8 Gallons |
1.06 |
1.014 |
5.97 |
0 |
8.32 °L
|
866 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 100 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 6:17 PM |
Notes: If you like whiskey, bourbon etc., this strong ale is for you. I typically throw in a few spare hops for Anesthetic purposes, but not for flavor since I'm replicating whiskey. When done correctly, this beer is phenomenal.
This software assumes you are using brewers malt. Distillers malt is different: it is 45 PPG with very high Diastatic power (220). Should get 1.1 OG and 1.05-1015 FG for a very dry strong beer. ABV should be 10.50%. Make sure you use a yeast calculator so that there is Enough volume and add plenty of O2 and nutrients.
Upon completion of fermentation, freeze and drain off remaining alcohol and beer. Should be around 12 to 18% ABV. A 2nd freeze will increase the ABV depending on the cold temp of your fridge/freezer. You should end up with 20-30% of original volume.
For more details, see my blog:
http://brewboobs.blogspot.com/ |
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