|
Vudu Munki
|
Belgian Tripel
|
5.5 Gallons |
1.088 |
1.015 |
9.51 |
44.99 |
7.83 °L
|
989 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 68 |
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: 7/19/2016 12:45 PM |
| Notes: |
|
|
Hopped Strawberry Lemonade Cider
|
New England Cider
|
2 Gallons |
1.092 |
1.01 |
10.72 |
0 |
6.48 °L
|
989 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: N/A |
Boil Gravity: 1.092 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2023 12:25 AM |
| Notes: |
|
|
Tears In My Stout (Tiramisu Pastry Stout)
|
Sweet Stout
|
20 Litres |
1.099 |
1.031 |
8.92 |
31.88 |
39.66 °L
|
989 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 9.5 psi |
Creation
Date: 8/27/2021 12:48 PM |
| Notes: |
|
|
Extra Chocolatey Coffee Stout
|
Dry Stout
|
5 Gallons |
1.089 |
1.023 |
8.72 |
18.16 |
32.42 °L
|
989 |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.149 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2020 10:16 PM |
| Notes: |
|
|
Brett Bière De Garde
|
Bière de Garde
|
19 Litres |
1.076 |
1.013 |
8.22 |
20.68 |
10.29 °L
|
989 |
0 |
|
|
Author:
|
|
zhooker
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: 111.8 g |
Creation
Date: 8/3/2020 5:13 AM |
Notes: https://byo.com/recipe/biere-de-garde-2/
Bière de Garde
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.011
IBU = 24 SRM = 12 ABV = 8.5%
Ingredients
10 lbs. (4.5 kg) continental Pilsner malt (2 °L)
2.9 lbs. (1.3 kg) Munich malt (8 °L)
1.1 lbs. (0.5 kg) cane or beet sugar (0 °L)
10.6 oz. (0.3 kg) caramel Vienne malt (20 °L)
1.4 oz. (40 g) black malt (500 °L)
5.5 AAU Kent Goldings hops (60 min.) (1.1 oz./31 g at 5% alpha acids)
Irish moss (15 min.)
White Labs WLP072 (French Ale) or White Labs WLP011 (European Ale)
Priming sugar (if bottling)
Step by Step
I currently use Best Malz Pilsen and Munich, but feel free to substitute any high quality malt of the same type and color from a different sup-plier. The black malt and caramel Vienne I use is from Briess. I use the cheapest granular white sugar I can find at the store, sometimes it is cane sugar and sometimes it is beet sugar. My hops are in pellet form and come from Hop Union, Crosby Hop Farm, or Hopsteiner depending on the variety.
Mill the grains and then 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 147 °F (64 °C). Hold the mash at 147 °F (64 °C) until enzymatic conversion is complete. With the low mash temperature, you may need to lengthen the rest time to 90 minutes or more to get full conversion. 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 1.058.
The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methionine (SMM) present in the lightly kilned Pilsner malt and results in less Dimethyl Sulfide (DMS) in the finished beer. Add the hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 66 °F (19 °C) and aerate thoroughly. The proper pitch rate is around 260 billion cells, which is approximately 2–3 packages of liquid yeast or one package of liquid yeast in a 0.9 gallon (3.4 L) starter.
Start fermentation around 66 °F (19 °C) and then raise the temperature a few degrees more (70 °F/21 °C) several days into active fermentation. Let the beer ferment until the yeast drops to the bottom and forms a layer. With healthy yeast, this should be complete in ten days or less, but there is no need to rush it. 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.
If you decide to add Brettanomyces or other critters, you might want to do it in a secondary fermenter and then package the beer after it has developed the character you desire. At that point, you can rack to a keg and force carbonate or you can add priming sugar and a fresh dose of yeast to carbonate in the bottle. Be careful if you bottle directly from the primary fermenter with Brettanomyces, there could still be significant sugars present and could result in bottle bombs. |
|
|
Barleywine
|
American Barleywine
|
1.4 Gallons |
1.088 |
1.015 |
9.52 |
70.13 |
16.25 °L
|
989 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 66 |
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: 11/15/2019 4:34 PM |
Notes: brown sugar added last 10 of boil.
20.6 refract reading - OG
One week in a 3L barrel
|
|
|
DIPA
|
Double IPA
|
19 Litres |
1.083 |
1.018 |
8.64 |
78.66 |
5.37 °L
|
989 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
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: 2/2/2017 7:26 AM |
| Notes: |
|
|
Khaki N Grog Ale
|
American Brown Ale
|
5.5 Gallons |
1.086 |
1.021 |
8.46 |
111.89 |
11.68 °L
|
989 |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2012 4:13 AM |
| Notes: This is my Stone brewery Arrogant bastard clone. Great flavor and the bitterness is amazing. I have also tried to use 3 oz of the Chinook with this recipe and it turned out very well. |
|
|
Some Few Habaneros
|
Foreign Extra Stout
|
3.1 Gallons |
1.106 |
1.015 |
12.04 |
48.35 |
40.17 °L
|
989 |
0 |
|
|
|
| Boil
Size: 4.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2016 6:53 PM |
| Notes: |
|
|
Old Knobbly
|
English Barleywine
|
15 Litres |
1.099 |
1.027 |
9.38 |
50.91 |
23.28 °L
|
989 |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 23 Litres |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2015 4:13 PM |
Notes: Muscovado sugar cooked in wort for 45 minutes and added back to main batch at 15 minutes to the end of the boil.
Added 1 servomyces capsule and teaspoon of irish moss at 10 minutes to the end of boil. 2015-07-20 |
|
|
Black Wizard/Black Two
|
Russian Imperial Stout
|
5.2 Gallons |
1.1 |
1.027 |
10.64 |
96.16 |
50 °L
|
989 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 68 |
Mash Thickness: 1.57 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 6:51 PM |
Notes: 26qts
absorp: 7qts
first run 19 qts
sparge 9 qts
boil 28 qts
Mash: 152-150
BV: 7gal
Pitch at 77 decrease to 68 overnight, ferm started at 74, strongat 70, blew top at 68,
FG: 1.028 |
|
|
Simcoe Session Ale
|
American Pale Ale
|
5.5 Gallons |
1.039 |
1.008 |
4.11 |
41.51 |
6.96 °L
|
988 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 3.8 |
Creation
Date: 4/1/2016 12:25 PM |
Notes: https://www.thebeerbug.com/main/index.php?id=20000c2a690a00c7
Warminster floor malted Maris Otter
|
|
|
Grain Connect Royal Red Bitter
|
Best Bitter
|
23 Litres |
1.045 |
1.013 |
4.2 |
39.47 |
12.71 °L
|
988 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: |
Priming Amount: |
Creation
Date: 1/10/2016 2:10 AM |
| Notes: This is a simple Stella Artrose Clone. |
|
|
Ralof's Lament
|
Saison
|
6 Gallons |
1.049 |
1.015 |
4.46 |
10.8 |
6.05 °L
|
988 |
2 |
|
|
Author:
|
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
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: 8/31/2015 8:29 PM |
| Notes: |
|
|
Boobie Juice (Blueberry Hefeweissen)
|
Weizen/Weissbier
|
6 Gallons |
1.046 |
1.011 |
4.49 |
11.24 |
3.97 °L
|
988 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 11/3/2017 11:22 PM |
Notes: 11/3 at 8pm.
1.046 OG. Added whirlfloc, irish moss, 2 tsp yeast nuetrient.
11/5 at 10am. Pitched yeast and submerged in temp control. 65 degrees.
11/7 at 10am. 1.32 gravity.
11/10 Cold crash began
11/11 kegged added 2 oz blueberry extract.
11/12 - delicious! |
|
|
08032018 Inter PALE Lager IPL 12°
|
International Pale Lager
|
32 Litres |
1.044 |
1.011 |
4.43 |
35.93 |
4.43 °L
|
988 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2019 11:42 AM |
| Notes: 3rd places to lokal slovak hombrew competition |
|
|
Bodingtons Bitter Clone
|
Standard/Ordinary Bitter
|
20 Litres |
1.038 |
1.009 |
3.81 |
25.64 |
9.38 °L
|
988 |
2 |
|
|
Author:
|
|
Charlj
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2015 9:48 AM |
| Notes: |
|
|
Hall Of Floaters In The Sky
|
Berliner Weisse
|
5.5 Gallons |
1.037 |
1.022 |
1.98 |
7.94 |
3.69 °L
|
988 |
1 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/16/2019 6:01 PM |
Notes: Heat 3 gallons of water to 166 F. Mash-in grain, mash for 60 minutes at 154 F. Sparge with 3.5 gallons for pre-boil volume.
Collect wort and boil for 15 minutes. Chill to 95 F, purge kettle headspace with C02 and pitch the lactobacillus. Wrap the kettle in blanket and let the temp drop on its own. Sour until the pH drops to 3.3-3.7. After the desired pH is reached, bring the wort to a boil, add hops and boils for 15 mins.
Add hops for 15 mins
Chill wort to 75-90 F, pour into fermenter and pitch the yeast
My Sour Mashing variant:
Mash for 60 mins as above with 4.5 gallons of water, pitch Lactobacillus into mash, purge headspace and maintain temp between 113-120 until pH drops to 3.3-3.7.
Drain to boil pot, boil for 15 mins, add hops for 15 mins |
|
|
Cream Ale Eh
|
Cream Ale
|
5 Gallons |
1.043 |
1.009 |
4.41 |
16.69 |
4.68 °L
|
988 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
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: 7/2/2015 8:08 PM |
| Notes: |
|
|
Old Bastage Pilsner
|
Bohemian Pilsener
|
5 Gallons |
1.043 |
1.011 |
4.22 |
69.23 |
13.4 °L
|
988 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 8/20/2011 8:01 AM |
| Notes: Darker, red / amber color compared to standard Pils. Unusual bittering hop for a Pils. Actual yeast used was Wyeast 2252 (Rasenmaher Lager). The DME was actually 'Briess Ultra Light', but probably still 4L. I did nothing with the hard Indy water. Probably not even considered a Pils, just for the water alone! Hence the 'Old Bastage' name. I was too lazy to measure actual gravities, etc. Picture of glass of beer is after 22 days lagered. Beer developed better head and flavor after two more weeks in the bottle. This beer had a unique, complex flavor, It didn't last long once it was done lagering. |
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|
|
|