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Lutra Kveik Pilsner
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German Pilsner (Pils)
|
5.5 Gallons |
1.052 |
1.01 |
5.59 |
39.13 |
4.4 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
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: 5/15/2022 5:12 PM |
Notes: Yeast is Lutra Kveik ferm at 70F
Minerals added to 9 gal RO (used for both mash and sparge) |
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Furry Penguin IIPA
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Imperial IPA
|
6 Gallons |
1.074 |
1.011 |
8.3 |
233.37 |
7.14 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 8:32 PM |
Notes: WLP007 - Dry English Ale yeast. Love this yeast for IPAs: it ferments clean, fast, and drops super clear, super quick. Fermented at 62F for 6 days, then raised the temp to 68F for 8 more days to help the yeast finish up.
Dry Hops:
Racked to secondary then:
4oz Amarillo/Citra/Centennial/CTZ (1oz each) for 5 days
3oz Amarillo/Citra/Simcoe (1oz each) Added day 5 for 4 more days
Rack to bottling bucket/keg on day 9 in the secondary.
The recipe for this beer started off as something close to Pliny, and evolved into the recipe above. I love using Amarillo, Simcoe, and Citra together, especially for dry hopping.
Tasting Notes: Aroma is heavy citrus and tropical fruit with lots of oily, resiny character. Taste is more of the same. A little malt sweetness up front, then boom: Hops. Finish is dry and bitter, but the bitterness isn't harsh and doesn't linger.
took first and scored a 43 at a BJCP competition |
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Imperial Brown Ale (50L)
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British Brown Ale
|
51 Litres |
1.074 |
1.017 |
7.51 |
38.24 |
17.33 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 74 |
Mash Thickness: 2.6 |
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: 7/11/2016 8:50 AM |
| Notes: Highly enjoyable. Based on Nøgne Ø's imperial Brown Ale |
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Imperial IPA - VIXNU Clone
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Imperial IPA
|
18 Litres |
1.09 |
1.02 |
9.25 |
75.32 |
10.83 °L
|
3.5K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2017 3:51 PM |
Notes: Mash-in 50° C (122° F), 20 minutes, pH of mash: 5.3 to 5.5, adjust with acid if necessary
Heat to 64° C (147° F) in 15 minutes, 1° C per minute
Saccharification 64° C (147° F), 45 minutes
Heat to 70° C (158° F) in 15 minutes, 1° C per minute
Saccharification 70° C (158° F), 15 minutes, hold at 70° C (158° F) until iodine test is
negative
Heat to 78° C (172° F) in 10 minutes, 1° C per minute
Mash-off 78° C (172° F), 15 minutes
Boil: 60 minutes
Yeast: American Ale, 15 million cells/mL
Fermentation: 72° F (22° C) |
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Vanilla Chai Milk Stout
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Sweet Stout
|
5.25 Gallons |
1.067 |
1.023 |
5.87 |
21.66 |
50 °L
|
3.5K |
2 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Dextrose |
Priming Amount: 5 oz |
Creation
Date: 5/4/2015 3:33 AM |
Notes: Original Gravity: 1.066 (1.065 @ 70°)
Final Gravity: 1.024 (1.023 @ 70°)
ABV: 5.51%
*Lactose added 5 min to flameout.
*Added 1.75 Gal. spring water to make 5.25 Gal in primary fermenter.
Chai Spice (only 12 tbsp used):
-4 tbsp cardamom
-2 tbsp allspice
-4 tbsp cinnamon
-1 tbsp cloves
-2 tbsp ginger
-1 tbsp nutmeg
Vanilla Bean Tincture:
-2 Tihitian: Soaked in 1oz Brandy |
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NZ Pilsner
|
Bohemian Pilsener
|
30 Litres |
1.046 |
1.01 |
4.63 |
21.47 |
2.89 °L
|
3.5K |
5 |
|
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| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 90 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2015 8:12 AM |
Notes: After 0 minute hop addition, let wort rest for 20 minutes. Give a good stir after and chill using wort chiller.
15C for around 48 Hours until low krausen is seen
10C leave it for 3 weeks
16C leave for 48 hours - take FG reading
Lager at 2C for 4 weeks before drinking |
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Mexican Lager
|
International Pale Lager
|
5.5 Gallons |
1.051 |
1.013 |
5.01 |
17.99 |
3.1 °L
|
3.5K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2017 10:12 PM |
| Notes: |
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Chocolate Orange Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.053 |
1.01 |
5.62 |
9.47 |
9 °L
|
3.5K |
4 |
|
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Author:
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Christopher S. Witzel
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 9/2/2011 3:13 AM |
| Notes: |
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R009/2020 NEIPA MASSACHUSETTS
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American IPA
|
16 Litres |
1.065 |
1.016 |
6.52 |
65.14 |
7.22 °L
|
3.5K |
1 |
|
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|
| Boil
Size: 23 Litres |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 101.7 g |
Creation
Date: 4/18/2020 11:00 PM |
Notes: - First dry hop charge at high krauzen (three days from day 1 to day 4).
- Second dry hop charge near the end of fermentation, but while fermentation is still active (7 days from day 7 to day 14).
S-04 is good, but if you can get VOSS Kveik, it is highly recommend.
If you do use the VOSS, ferment around 28-29C. You will dry hop 24 hours after pitch, and again 48 hours after pitch, VOSS works super fast.
It is suggested to reverse Chloride to Sulfate ratio, chlorides around 100, and sulfates around 50 will add to the haze you are looking for in a NEIPA. |
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Surly Furious Clone
|
American IPA
|
6 Gallons |
1.054 |
1.014 |
5.28 |
113.98 |
17.2 °L
|
3.5K |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2017 5:53 PM |
| Notes: |
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Belgo-American DIPA
|
Specialty IPA: Belgian IPA
|
2 Gallons |
1.095 |
1.024 |
9.44 |
74.78 |
15.89 °L
|
3.5K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 63 |
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: 6/11/2014 11:27 PM |
| Notes: |
|
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Grab A Donut Breakfast Stout
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American Stout
|
5.5 Gallons |
1.071 |
1.017 |
7.03 |
54.47 |
49.11 °L
|
3.5K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 11/19/2016 5:44 PM |
Notes: Collect 6.5 gallons wort
Cold Brew the Kona for addition to secondary. Condition 1 week in secondary before bottling.
2L 1.036 starter with one yeast bottle.
Original was Wyeast 1056 |
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Honey Wheat
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Weissbier
|
5.5 Gallons |
1.043 |
1.008 |
4.58 |
26.67 |
4.83 °L
|
3.5K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2017 11:44 PM |
| Notes: |
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Red Dog Ale
|
American Amber Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.44 |
53.65 |
17.31 °L
|
3.5K |
1 |
|
|
Author:
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cameronrcompton@gmail.com
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.29 |
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: 2/16/2015 12:38 AM |
| Notes: |
|
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Frothy Rectal Juice
|
Belgian Dubbel
|
45 Gallons |
1.082 |
1.019 |
8.29 |
24.53 |
17.09 °L
|
3.5K |
1 |
|
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|
| Boil
Size: 48 Gallons |
Boil Time: 75 |
Boil Gravity: 1.077 |
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: 12/9/2013 10:05 PM |
Notes: Silver Medal 2014 Suwanee Beer Fest.
Silver Medal 2014 Macon Beer Fest.
Silver Medal 2014 Summer Suds in Savannah
Silver Medal 2015 Suwanee Beer Fest. |
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TBM Iron Maiden Wheat
|
American Pale Ale
|
22 Gallons |
1.052 |
1.01 |
5.46 |
42.96 |
8.54 °L
|
3.5K |
1 |
|
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|
| Boil
Size: 25 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: 9/11/2012 1:11 AM |
| Notes: |
|
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Purple Pineapple Sour
|
Mixed-Fermentation Sour Beer
|
14 Gallons |
1.056 |
1.014 |
5.52 |
4.66 |
4.98 °L
|
3.5K |
0 |
|
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|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 8:23 PM |
| Notes: |
|
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Gluten Free Oktoberfest
|
Märzen
|
1 Gallons |
1.06 |
1.013 |
6.07 |
18.18 |
11.65 °L
|
3.5K |
4 |
|
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| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 7:51 PM |
| Notes: Grits are buckwheat. |
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FULL NELSON HAZY DIPA 23L
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Specialty IPA: New England IPA
|
23 Litres |
17.134 |
3.604 |
7.75 |
37.57 |
6.29 °L
|
3.5K |
1 |
|
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 17.1 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 4/29/2020 2:47 PM |
| Notes: |
|
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Pleasing Pumpkin Pale Ale
|
American Pale Ale
|
4 Gallons |
1.048 |
1.01 |
5.06 |
31.52 |
9.04 °L
|
3.5K |
2 |
|
|
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| Boil
Size: 5.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Unfiltered Cane Sugar |
Priming Amount: 3.22 |
Creation
Date: 8/31/2016 3:08 PM |
Notes: This came out awesome; has received rave reviews.
Original source is here: http://www.brewersfriend.com/homebrew/recipe/view/300542/2016-pumpkin-ale.
Differences are:
1) Mine was a BIAB.
2) No mash out; just mashed in at 156 Deg (grains dropped temp by about 3 deg.)
3) I didn't adjust the water profile (I used Deer Park Spring Water.)
4) I scaled it down to a batch size of 4.0 gallons.
5) Higher fermentation temp.
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