|
Zombie Dust Clone
|
Blonde Ale
|
10 Litres |
1.081 |
1.018 |
8.18 |
65.87 |
11.98 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2016 1:00 PM |
| Notes: |
|
|
IMPRINT BEER CO.'S IMPERIAL MILK PORTER CLONE (modified)
|
American Porter
|
5.5 Gallons |
1.104 |
1.03 |
9.7 |
17.67 |
50 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 8.77 Gallons |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 9.09 psi |
Creation
Date: 9/13/2022 11:59 PM |
Notes: STEP BY STEP
Mill the grains and mix with 6 gallons (23 L) of 165 °F (74 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with enough water to collect 7 gallons (26.5 L) of wort, add lactose and stir to dissolve. At this point, check the gravity of the wort in the kettle. With that volume, the SG should be 1.073. Add sugar or dried malt extract if your gravity is too low (I had to add 1 cup corn sugar to hit target SG). Boil for 120 minutes, adding hops according to the ingredient list.
After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 66 °F (19 °C) for 10 days, then raise the temperature to 70 °F (21 °C) for 3-4 days. Upon completion of fermentation (check your gravity being such a "big" beer this may take longer than expected), crash the beer to 35 °F (2 °C) for 48 hours, and bottle or keg the beer and carbonate to approximately 2.25 volumes.
TIPS FOR SUCCESS:
Imprint Brewer and Co-Founder Ryan Diehl notes that in the interest of palate "mellowness," you should target about 200 ppm of chloride, adjusting as necessary with calcium chloride. Between the water chemistry and the use of lactose, this recipe allows for a chocolate-forward expression without being overly roasty. Ryan also says that this recipe sells well on its own, but also serves as a fantastic base for their coconut porter (pictured), maple porter, and coffee porters. If pursuing those options, he advises leaving out the lactose. |
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SUPER BRUT DOUBLE DIPA
|
Double IPA
|
20 Litres |
1.178 |
1.066 |
19.23 |
828.48 |
9.2 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 65 |
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: 4/10/2021 8:03 AM |
Notes: Dissolve the hop extract in strong alcohol (everclear, grain, etc - the stronger the better) in a heat proof container. Add the slurry to the boil as indicated and use the wort to rinse out any straggling extract.
Split the Dry hop over 2 days.
WLP099 is bulked up by another brew
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It Is Not The Odd Of The World (Ce N'est Pas L'étrange Du Monde)
|
Specialty IPA: Belgian IPA
|
49.26 Litres |
1.091 |
1.018 |
9.58 |
61.95 |
5.66 °L
|
1.1K |
4 |
|
|
|
| Boil
Size: 58.26 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 77 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 23 ° C |
Priming Method: dextrose |
Priming Amount: 240 g |
Creation
Date: 3/16/2021 10:48 PM |
Notes: Sugar into kettle with 20 minutes remaining on boil.
hopstand for the win.
Will be split between 2 primaries, one fermented with wyeast 3864, and the other with WLP 550.
- at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge.
Fermented from 19-24 C on a rising temperature curve peaking around 80% attenuation. In Primaries for 22 days, then dryhopped in secondaries for 5 days.
EDIT: This beer was made as a blind clone of "It is not the end of the world" by Unibroue. Blind because we live far away and couldn't get the beer so I put this clone recipe together after looking at some Fin du Monde clones to approximate the malt base, and getting the basic stats from Unibroue's website in regards to IBU/SRM/ABV/hop varieties. After trying and failing to acquire some of the commercial version for over a year, we managed to find some so we could do a side-by-side tasting with our homebrew within a month of finishing carbonation in the bottles. The homebrew easily won, though not by a huge margin, they are quite similar with the biggest difference being carbonation, then the hop aroma/flavour levels. This clone is not overcarbonated like the commercial version, and has better hop flavour/aroma that still does not disturb the balance in our opinion. |
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Red Keep Bière De Garde
|
Bière de Garde
|
5.5 Gallons |
1.071 |
1.013 |
7.55 |
24.18 |
10.02 °L
|
1.1K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 2.8 oz |
Creation
Date: 11/24/2020 3:13 PM |
| Notes: Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch a strong starter of Belgian Abbey II ale yeast and ferment at 63° F (17° C). When final gravity is reached, rack and chill beer to 48° F (9° C), and hold at that temperature for four weeks. Bottle with 3 oz (85 g) cane sugar per 5 gallons. When full carbonation is reached, cellar for at least one month. |
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Ammonium Perchlorate Hard Cider
|
No Profile Selected |
5.5 Gallons |
1.085 |
1.004 |
10.66 |
0 |
2.05 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 10/24/2020 5:19 PM |
| Notes: |
|
|
Stout
|
Imperial Stout
|
11 Litres |
1.146 |
1.034 |
14.66 |
83.48 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 180 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2018 3:58 PM |
Notes: 5 hour boil.
22 l mäskvatten
11 l lakvatten |
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|
VETERANS DAY
|
Imperial IPA
|
16.8 Litres |
1.076 |
1.017 |
7.8 |
172.95 |
9.54 °L
|
1.1K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 67 |
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: 9/10/2017 11:15 AM |
Notes: Brewdate 10.09.2017
Bottled 02.10.2017 |
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|
American Hopped Red
|
Experimental Beer
|
5.5 Gallons |
1.074 |
1.011 |
8.31 |
40.27 |
22.86 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2017 1:01 PM |
| Notes: |
|
|
I Love You More Than Lemons Saison
|
Saison
|
5.5 Gallons |
1.072 |
1.013 |
7.66 |
10 |
6.24 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/12/2017 1:18 PM |
| Notes: |
|
|
Needs Named
|
Belgian Dubbel
|
260 Gallons |
18.787 |
4.239 |
8 |
15.57 |
17.94 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 290 Gallons |
Boil Time: 90 |
Boil Gravity: 17 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2013 10:29 PM |
| Notes: |
|
|
Younger's No 3 (1868 Recipe) 30l
|
English Barleywine
|
23 Litres |
1.084 |
1.019 |
8.57 |
100.36 |
7.66 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 120 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2016 10:56 AM |
Notes: This is a transcript from Kristen England's blogpost.
Another very short explanation. What the Youngers logs have in extraordinary details for their brewing, all of the beers are very very simple. So, on to this awesome double IPA thing. A wee heavy little beastie indeed!
Ingredients
Grist – I haven’t used Golden Promise in quite a long time so I decided it was about time. You can absolutely use Maris Otter or really any other wonderful Englishy malt you’d like. I have come to really like two very different types of pale malts. My very favorite is the MFB pale malt. I’ve found that if you had to have one single malt to do really absolutely anything in the realm of beer, this would be more than adequate. Bitter, IPA, Pils, etc. On the other end of the spectrum, my other favorite malt for different reasons (mostly cost and its ability to play second fiddle extremely well) is Great Western pale malt. You’ll find a massive amount of American breweries use it for everything. I think it is very nice and does a great job, just not as good at everything that the MFB pale malt.
Hops – This beer, as can be seen, is about 3:1 or 4:1 Czech: English hops. The English ones can really be anything but I’d stay with a low alpha variety for the amount of greenery you need to add in. As for the Czech, I used 100% Saaz. Czech Saaz at that. Pivní Filosof, Evan Rail, Alistair Reece and I had a great conversation just a week or so ago about the ability to make a big hoppy beer using 100% Czech Saaz. This is pretty much that beer. The thought is/was that one can’t do it. You just can’t get that bitterness. This, is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer (all low AA% hop IPAs even) simply due to the fact of the vast amount of hop that goes in. More essential oils and such. If you need another reason to make this beer, do so for that fact. A big, crisp, dry IPA thingy with a butte tonne of low alpha hops.
Yeast – I really like the dry Nottingham for this beer. It dries out extremely well. Finishes quick. Its cheap! That being said, use what you like. A yeast cake would be good for those of you that don’t do starters well. Its very important you get enough yeast into this bugger to dry it out. |
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Parambulating Octopus
|
American IPA
|
5.5 Gallons |
1.082 |
1.021 |
7.92 |
91.07 |
16 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2016 10:20 PM |
| Notes: |
|
|
P'stir Special Red Killer
|
English Barleywine
|
12 Litres |
1.094 |
1.022 |
9.46 |
53.63 |
15.3 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 3/7/2016 3:22 PM |
| Notes: |
|
|
My Stout 377
|
Oatmeal Stout
|
162 Gallons |
1.072 |
1.013 |
7.65 |
62.96 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 164 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 75 |
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: 1/23/2016 9:45 PM |
| Notes: |
|
|
GF Pale Ale
|
American Pale Ale
|
5 Gallons |
1.067 |
1.011 |
7.29 |
41.97 |
8.06 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 11/2/2015 4:27 PM |
Notes: STARTER:
1.2 L Starter with 5oz Light DME and 2pkg SafeAle-05 for 48 Hours
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|
Daves Bitter 7
|
California Common Beer
|
10 Litres |
1.066 |
1.013 |
7.05 |
37.75 |
13.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 74 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18.9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2015 1:31 AM |
| Notes: |
|
|
Jay's Double
|
Imperial IPA
|
10 Gallons |
1.078 |
1.019 |
7.64 |
100.95 |
8.19 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 2/20/2015 8:44 PM |
| Notes: |
|
|
Candi
|
Belgian Tripel
|
15 Litres |
1.097 |
1.024 |
9.55 |
29.35 |
7.14 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2015 12:41 PM |
| Notes: |
|
|
May Day IPA
|
American IPA
|
5.5 Gallons |
1.075 |
1.019 |
7.29 |
74 |
5.4 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.84528 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 5/1/2011 6:02 PM |
| Notes: |
|
|
|
|