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Golden Ale Belgian (Duvel)
|
Belgian Golden Strong Ale
|
12 Litres |
1.065 |
1.013 |
6.86 |
30.01 |
4.82 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 14.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: sugar table |
Priming Amount: N/A |
Creation
Date: 9/26/2017 9:43 AM |
| Notes: |
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Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.06 |
1.011 |
6.39 |
29.23 |
3.46 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2023 4:14 PM |
| Notes: |
|
|
Cream Soda Seltzer
|
No Profile Selected |
17 Gallons |
1.047 |
1 |
6.22 |
0 |
0 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 17.5 Gallons |
Boil Time: 25 |
Boil Gravity: 1.046 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2022 7:19 PM |
Notes: 3 packs of Proper Seltzer yeast nutrient after flame out. Stir well
Add Cream Soda flavor when fermentation is complete and after dumping the yeast.
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Best Coast? IPA
|
American IPA
|
62 Gallons |
1.058 |
1.01 |
6.23 |
73.1 |
4.01 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 65 Gallons |
Boil Time: 30 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.33 |
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: 2/20/2021 11:05 PM |
| Notes: |
|
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Purple Haze
|
Specialty IPA: New England IPA
|
6 Gallons |
1.064 |
1.016 |
6.31 |
41.97 |
5.34 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 14.46 psi |
Creation
Date: 8/31/2020 9:39 PM |
| Notes: |
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John's Beer
|
Bière de Garde
|
3 Gallons |
1.058 |
1.012 |
6.1 |
29.18 |
9.01 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2019 4:46 PM |
| Notes: Darker strains of munich are to be done in house to approximate the crudeness of early roasting/kilning |
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Raspberry Milkshake IPA
|
Fruit Beer
|
6.1 Gallons |
1.061 |
1.015 |
6.31 |
12.46 |
3.36 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.4 |
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: 3/15/2019 2:23 PM |
Notes: 2.1kg frozen Raspberries in grain bag into FV after 4 days.
Citra Dry Hop 3 days before packaging / bottling,
14 Days total in FV.
Taken from https://www.youtube.com/watch?v=SPhfto7hGao
All Credit to Adam.
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Hazy 13 (Sabro)
|
American IPA
|
46 Gallons |
1.068 |
1.016 |
6.9 |
7.35 |
4.31 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2019 12:02 AM |
| Notes: |
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Son Of A Bastard Stout - [Master]
|
Imperial Stout
|
27 Litres |
1.081 |
1.028 |
6.89 |
20.5 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 55 |
Mash Thickness: 2.5 |
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: 12/10/2018 8:08 PM |
Notes: Son of a Bastard
I love the Bastard series of stouts from Nickelbrook in Hamilton, Ontario, so this is my tribute to it. However, I've never quite fallen in love with this recipe. I need to make it creamier-feeling. Do I need to become nitro-capable?
Malt
Basic idea here is a healthy helping of dark/black malts and dark crystal malts. Feel free to vary the actual specific malts.
It's a lot of malt! Do not overgrind the malt. I had a seriously stuck mash for STOUT03. Also, make sure the mash filter is properly clamped on. Don't fuck around!
I've set brewhouse efficiency to 55% for this recipe. That reflects results to date. It's still quite possible that the yield will be lower than expected. Have on hand at least a kilo each of DME and dextrose.
Mash
The mash pH that is calculated for this recipe is way too low. Ignore it! Stout03 came in consistently at 5.5. Eventually it dropped to 5.2. Don't leave out the acid malt!
Dough in 33L @ 168F ==> 153F strike temperature //set to 2.5L/Kg grist ratio to avoid troubles with overly thick mash Stout03
Add 10L to HLT after dough-in and fit HERMS
Let sit 60-90 minutes at 153F (with a gently drop over time)
Use HERMS to raise temp to 158F, hold 10 minutes
Use HERMS to raise temp to 170F and start to run off
Be gentle with the HERMS recirc to avoid a stuck mash
Consider using rice hulls for same reason.
Chocolate
Use cacao nibs roasted according to this schedule:
- 350 °F (177 °C) for 10 minutes
- 325 °F (163 °C) for 5 minutes
- 300 °F (150 °C) for 5 minutes
- 275 °F (135 °C) for 5-10 minutes or until done.
When the roasting is right, there will an aroma of brownies. You could go longer too for deeper more complex flavors. I did not do that with STOUT02.
Cacao nibs are added to the mash.
Yeast
I'm going to go with SAFALE S-04, my new favorite. No need to rehydrate it. Sprinkle two packs on the wort and stand back.
Hops
Not a lot of hops. Most straight-up stout recipes use a bunch more, but I want little noticeable hop flavor, so the chocolate and coffee flavors can shine.
- 240 alpha pts 60 minutes
- 75 alpha pts 30 minutes
- 75 alpha pts 0 minutes (stay close to 1/2 ounce)
Coffee
Prepare cold-brew coffee at a rate of 60g coarse coffee per cup. (Make at least 6 cups. You won't need that much, but anything left over makes nice iced coffee.)
Default rate is STOUT 4 (equivalent) 3/8 cup to a glass carboy. Go with that or perform taste tests with the cold brew coffee.
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Frostcapped Citrus
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Specialty IPA: New England IPA
|
3.5 Gallons |
1.067 |
1.013 |
7.12 |
26.59 |
6.72 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2018 11:07 PM |
| Notes: |
|
|
Kiwi Light IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.2 |
50.96 |
3.98 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
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: 1/16/2015 9:36 PM |
| Notes: |
|
|
ORXATA PYRUS. MILKSHAKE NEIPA.
|
English IPA
|
48 Litres |
1.065 |
1.019 |
6.11 |
54.65 |
6.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 56 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: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2017 5:59 PM |
Notes: - Add grined chufa to the mash.
- Add honey, peer puree and lactose in the last 15 minutes of the boil.
- Dry hopping starts on 2nd day.
- No hops stay longer than 3 days in contact with the beer.
- 1 stick of cinnamon for each 3-5 liters.
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Barrell Belgian Whit
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Witbier
|
10 Gallons |
1.071 |
1.02 |
6.69 |
29.16 |
6.11 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 3/30/2017 3:36 AM |
Notes: corriander 0.5 oz cracked in hop bag in keg
navel orange 2-zested and 1/2 of 1 juiced added to keg
double and add to boil and fermenter/barrel |
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ZS-Harpoon IPA
|
American IPA
|
20 Litres |
1.062 |
1.014 |
6.28 |
49.22 |
7.65 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 63 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2017 5:46 PM |
| Notes: |
|
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Ipa Wedding
|
Specialty IPA: White IPA
|
15 Gallons |
1.067 |
1.015 |
6.78 |
112.49 |
4.48 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2017 8:32 AM |
| Notes: |
|
|
I M P Al A
|
American IPA
|
15.7 Litres |
1.065 |
1.015 |
6.61 |
69.01 |
10.07 °L
|
1.1K |
0 |
|
|
Author:
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|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2016 11:52 AM |
Notes: Brewed 2016.07.14
Bottled 09-08-2016
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Porter
|
Robust Porter
|
250 Litres |
1.062 |
1.016 |
6.07 |
17.82 |
45.86 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 340 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 5/14/2016 4:21 PM |
| Notes: |
|
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Monocacy Breakfast Stout
|
American Stout
|
5.5 Gallons |
1.073 |
1.022 |
6.68 |
52.7 |
50 °L
|
1.1K |
2 |
|
|
Author:
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|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2015 1:47 PM |
Notes: Add the hops and Irish moss as per the schedule. Add the first coffee and two chocolate varieties at the end of the boil. Allow the beer to cool to 68 ºF (20 ºC). Aerate aggressively transferring to primary. Hold at that temperature until fermentation is complete. Add the remaining coffee and condition for one week, then bottle or keg.
To improve mouthfeel, raising Mash to 158 from 155. Rounded up some fermentable quantities to simplify/add a little more fermentable sugars. |
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Jana´s Beer
|
Belgian Blond Ale
|
35 Litres |
1.071 |
1.021 |
7 |
21.92 |
5.22 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: inverted sugar |
Priming Amount: 6 g/L |
Creation
Date: 4/1/2015 1:24 PM |
| Notes: |
|
|
Ignatius J. Reilly
|
American Brown Ale
|
5 Gallons |
1.061 |
1.015 |
6.02 |
29.01 |
21.08 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 3:57 PM |
| Notes: |
|
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|
|