Big Bastard
|
American Strong Ale
|
17 Gallons |
1.07 |
1.013 |
7.53 |
61.37 |
14.22 °L
|
3K |
0 |
|
|
Boil
Size: 20 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 65 |
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: 6/26/2015 11:42 PM |
Notes: Base for a partigyle Imperial stout and California common. speciality grain's will be add to first running's to adjust color an flavor. |
|
Castle Red
|
Old Ale
|
25 Litres |
1.065 |
1.015 |
6.63 |
38.96 |
11.15 °L
|
3K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 10/23/2015 4:34 PM |
Notes: litri assorbiti dai grani da recuperare : 14
evaporazione : 1l
assorbimento luppolo:1
perdite di sistema : 4litri
riduzione: 1l
acqua totale da utilizzare: 21+22.5=44litri
litri pre boil: 21+1+1+1+4=28 litri+4 fondo fermentatore: 32litri
sparge =14 litri
Potremmo sostituire il cara red con 1kg di xzucchero di canna o estratto di malto ma occorre calcolare la densità.
lievito: american ale sarebbe meglio o alcuni ceppi irish
scelto:liberty bell mangrove jack
priming: 100gr |
|
Beach Blonde Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.062 |
1.011 |
6.61 |
20.59 |
6.86 °L
|
3K |
1 |
|
|
Boil
Size: 7.5 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: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2013 6:09 AM |
Notes: Never wanting to start a recipe by saying "hey, what hops do I have in the fridge?", I wrote this recipe to attempt to fit within BJCP style guidelines. |
|
21B - Brut IPA
|
Belgian Blond Ale
|
24 Litres |
15.99 |
2.692 |
7.2 |
29.92 |
3.26 °L
|
3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 12 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2018 3:29 PM |
Notes: pros use an amylase enzyme to further break down the sugars, per this article:
http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-ipa-from-san-francisco-is-it-the-next-big-thing-how-to-make-it
But a local brewery used champagne yeast to get the super dry finish and it was quite delicious. And did it as a pils/galaxy SMaSH.
I could see treating it as a BSG by adding some sugar, maybe 10% or so, try to hit 0P with champagne yeast, and dry hop the shit out of it.
Start with standard S-04, then pitch some dry champagne yeast after a week.
* Fermentis has a new yeast out: HA-18 which is a combination of high gravity ale yeast and glucoamylase. I'll use that first if I can find it.
BJCP 2021 guidelines have included Brut IPA:
https://www.bjcp.org/style/2021/21/21B/specialty-ipa-brut-ipa/ |
|
Standard 3 Gal APA
|
American Pale Ale
|
3 Gallons |
1.052 |
1.009 |
5.57 |
39.82 |
5.9 °L
|
3K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2016 1:42 AM |
Notes: |
|
Schwarzbier
|
Schwarzbier
|
12 Gallons |
1.046 |
1.008 |
5.03 |
28.54 |
23.56 °L
|
3K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 6/13/2016 11:25 PM |
Notes: |
|
Triple NEipa
|
Specialty IPA: New England IPA
|
23 Litres |
1.096 |
1.023 |
9.59 |
66.18 |
6.6 °L
|
3K |
0 |
|
|
Boil
Size: 28.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2021 9:24 AM |
Notes: |
|
Gingerbread Cream Stout
|
American Stout
|
5 Gallons |
1.056 |
1.013 |
5.65 |
27.73 |
40 °L
|
3K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 12/31/2011 10:13 PM |
Notes: used 4 or 5 cinnamon sticks and a loose cup of sliced ginger root for flavoring. 1 lb of maltodextrine sugar for thickening and head retention in 60 min boil. Would recommend about half the ginger root if not big ginger fan. |
|
Yeast Starter Wort - All Grain (14 L)
|
Alternative Grain Beer
|
14 Litres |
1.037 |
1.008 |
3.78 |
4.95 |
2.98 °L
|
3K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 15 |
Boil Gravity: 1.035 |
Efficiency: 80 |
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: 10/21/2016 11:10 AM |
Notes: Use BIAB and you will hit the 80% mark.
If you overshoot, just dilute your boiled wort with boiled water until you reach 1.036.
Cool it down and use right away, or store it in sterilized containers.
Shelf life is very long!
Adding hops is optional. You can use any hop you like as long as you don't use more than 7 grams per liter. |
|
Budweiser Ale Style
|
Blonde Ale
|
5 Gallons |
1.046 |
1.009 |
4.94 |
13.04 |
2.87 °L
|
3K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 4/28/2016 11:20 PM |
Notes: Wyeast 1056 (American ale)
Step by Step:
Bring 2.5 gal. water to boil. Remove from heat and add dry malt, honey. Return to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more. Add Whirlfloc and boil for 10 min. more. Turn off heat, add 0.5 oz. Cascade hops, and steep for 2 min. Strain. Pour some water in the fermenter, the pour wort into fermenter and top up with cold water. When cooled below 70° F pitch yeast.
Ferment 7 to 10 days in primary at 70° F or below until gravity is about 1.010
*******×**
My results :
Og:1.045
Fg: 1.008
Ferment temp 70 degrees for 7 days.
Kegged
Lagered for:2 weeks (not necessary) it's my preference.
Carbonates at 17psi for 7 days
|
|
Orange Strudel Wit Saison # ****
|
Saison
|
5 Gallons |
1.063 |
1.018 |
5.93 |
22.47 |
5.65 °L
|
3K |
0 |
|
|
Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 0.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 7:29 PM |
Notes: 30 grams orange peel whirlpool
10 grams dried lemon grass 7 min
Pre boil gravity 1.058
Final Gravity 1.068
This turned out great.
Slow to ferment but worth it :)
|
|
Experimental Brewing Whirlpool Ale
|
American Pale Ale
|
24 Litres |
1.06 |
1.015 |
5.88 |
52.74 |
7.26 °L
|
3K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Force Carb Keg |
Priming Amount: N/A |
Creation
Date: 1/8/2016 8:31 PM |
Notes: Recipe changes:
Maris Otter subbed for American 2-row
Columbus used for bittering instead of Magnum
Galaxy used in the whirlpool instead of Cascade
WY1318 used instead of Chico yeast.
Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation).
Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use).
Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in.
Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75.
15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45.
30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40.
45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41.
60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40.
"Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag.
Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052.
Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins.
Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins.
Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC).
OG = 1.058. Post boil pH = 5.3. Each batch approx 12L.
Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room.
Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.
|
|
Wee Heavy Alvaro Cambre
|
Wee Heavy
|
20 Litres |
1.082 |
1.02 |
8.04 |
0 |
16.42 °L
|
3K |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 68 |
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: 9/1/2016 7:14 PM |
Notes: |
|
Black Coffee BIPA 3.0
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.064 |
1.015 |
6.42 |
64.84 |
34.93 °L
|
3K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 2/15/2017 11:26 PM |
Notes: |
|
Hazelnut Milk Stout
|
Sweet Stout
|
7 Litres |
1.072 |
1.022 |
6.58 |
30.51 |
40 °L
|
3K |
1 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 78 |
Mash Thickness: 2.5 |
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: 2/17/2015 2:28 AM |
Notes: |
|
FW 805 Clone
|
Blonde Ale
|
5 Gallons |
1.048 |
1.011 |
4.8 |
22 |
6.36 °L
|
3K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2018 2:57 PM |
Notes: 1.046 -> 1.011
19 IBU
5 SRM
4.7% ABV
WLP002 / WY1968.. or WLP001 maybe for less english? Or just ferment with WLP002 but cooler.
7g calc chl with RO water - target 100 ppm calcium
|
|
BCS Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.65 |
17.64 |
4.58 °L
|
3K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 5/23/2014 3:29 PM |
Notes: Adjusting to 2.25 from 2.5 for CO2 level after first batch results. |
|
Old Northwest IPA
|
American IPA
|
5 Gallons |
1.072 |
1.017 |
7.17 |
74.43 |
8.52 °L
|
3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
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: 8/25/2015 7:13 PM |
Notes: |
|
C. C. Rider - Chocolate Coffe Milk-stout
|
American Stout
|
39 Litres |
1.056 |
1.017 |
5.08 |
36.02 |
36.34 °L
|
3K |
0 |
|
|
Boil
Size: 42 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 189.9 g |
Creation
Date: 10/9/2019 9:51 AM |
Notes: másodlagos erjesztés: 16 fokon
10 g tonkabab, 30g kávé és 50 g kakaóbab 10 percre forralás végén
30 g kávé, 50 g kakaóbab és 5 g tonkababot másodlagosba 5 napra(tinktúrában).
A kávébabot, kakaóbabot és tonkababot frissen törjük össze mozsárban.
Laktózt becukrozásnál adjuk hozzá.
0,25 vagy 0,5 kg-ot. |
|
Coconut Chocolate Stout #1
|
American Stout
|
1 Gallons |
1.066 |
1.011 |
7.24 |
26.01 |
42.81 °L
|
3K |
1 |
|
|
Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 11/21/2015 11:37 PM |
Notes: |
|
|
|