|
Belg
|
Belgian Dark Strong Ale
|
21 Litres |
1.075 |
1.009 |
8.66 |
25.94 |
26.17 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2015 10:44 AM |
| Notes: |
|
|
9.9 Barrel Apocalypse Clone
|
American IPA
|
5 Gallons |
1.07 |
1.012 |
7.66 |
79.42 |
13.37 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 3/19/2016 1:14 AM |
| Notes: |
|
|
Never Fail Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.013 |
5.24 |
31.59 |
5.73 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/21/2014 5:49 PM |
Notes: Ferment for 7 days or until fermentation slows. Rack onto Cascade hops in secondary and dry hop for 14 days, or until fermentation stops.
Add Gelatin (optional) and cold crash for 3 days, transfer and bottle. Condition for 21 days, chill for 3 days, enjoy.
This is a beautiful Pale Ale, tons of hop nose and flavor. SUPER easy to brew, and drink! This is one of my favorite summer brews...HG |
|
|
Maris Centennial SMaSH
|
American Pale Ale
|
5.5 Gallons |
1.049 |
1.009 |
5.13 |
26.77 |
5.18 °L
|
3.2K |
6 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/5/2017 10:37 PM |
| Notes: |
|
|
Citra Saison
|
Saison
|
5.5 Gallons |
1.051 |
1.008 |
5.6 |
29.91 |
4.9 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2015 2:34 AM |
| Notes: |
|
|
Strong Golden Ale
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.078 |
1.019 |
7.67 |
26.99 |
4.23 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/4/2012 8:05 PM |
| Notes: |
|
|
Pecan Pie Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.052 |
1.012 |
5.19 |
32.95 |
15.25 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2016 2:15 PM |
| Notes: Amber Ale Base. Malt bill used to give base beer sort of pie crust flavors and then added pecan flavoring to fermenter. |
|
|
Munich Helles
|
German Helles Exportbier
|
25 Litres |
1.052 |
1.012 |
5.3 |
18.95 |
3.09 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.043 |
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: 2/6/2017 7:26 PM |
| Notes: |
|
|
Blackberry Melomel
|
Other Fruit Melomel
|
5 Gallons |
1.143 |
1.036 |
14.06 |
0 |
5.56 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7.5 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: 72 ° F |
Priming Method: honey |
Priming Amount: 1.5 lbs |
Creation
Date: 5/8/2013 3:25 AM |
Notes: Pasteurized honey with 2 gallons water at 190 for 15 mins. Added pureed blackberries and pasteurized honey mix to carboy and topped off with water to 5.5 gallons. After 1 month racked onto smashed blackberries. After another month racked into 5 Gal carboy to bulk age. Plan to bottle after approx 5 mos. total.
OG 1.112
FG 1.00 at tertiary
ABV 14.7% |
|
|
Basic Session IPA
|
American IPA
|
5.5 Gallons |
1.051 |
1.012 |
5.13 |
85.47 |
7.51 °L
|
3.2K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 5/14/2016 4:11 PM |
| Notes: |
|
|
Raison D'etre
|
Clone Beer
|
5 Gallons |
1.073 |
1.018 |
7.18 |
27.67 |
20.13 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.061 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2017 9:08 PM |
Notes: Heat 6 gallons water in brewpot to 150F, sttep grains 15 mins. Get 2 cups from brewpot and combine with raisins in blender, puree. Bring pot to boil, add DME. Boil 15 minutes, then add Warrior hops to start 60 min boil. With 10 mins left, add raisin puree and candi sugar. At end of boil, add Vanguard hops and whirlpool for 20 minutes. Cool in ice bath, rack and pitch yeast.
After 7-10 days, rack to secondary and continue to ferment for 14-20 more days. Bottle and condition for 2 weeks.
OG- 1.078
FG- 1.016
Final ABV Target- 8%
IBU's- 25 |
|
|
What Tha Helles Lager
|
Munich Helles
|
5.5 Gallons |
1.05 |
1.015 |
4.63 |
21.6 |
4.51 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2014 2:32 AM |
| Notes: |
|
|
Strawberry Melomel
|
Other Fruit Melomel
|
1 Gallons |
1.139 |
1.035 |
16.19 |
0 |
5.1 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.013 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: None |
Priming Amount: N/A |
Creation
Date: 4/23/2016 9:43 PM |
Notes: No boil.
3 lb. (1 Qt.) Honey to fermentor
3 qt. water to fermentor
2 lb. Frozen Strawberry.
1 Month primary
Rack off of fruit and lees.
Add additional 2 lb Frozen Strawberry.
1 Month Secondary
Rack of Fruit and lees
After 3 months, taste test.
|
|
|
Efes Pilsen Klōn
|
International Pale Lager
|
5.25 Gallons |
1.05 |
1.012 |
4.99 |
24.06 |
4.63 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
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: 3/8/2022 6:49 PM |
Notes: Suggested yeast:
WY2278 Czech Pils Yeast - Wyeast
WY2124 Bohemian Lager Yeast - Wyeast |
|
|
Pliny The Elder Tribute
|
Imperial IPA
|
5.5 Gallons |
1.081 |
1.019 |
8.13 |
246.62 |
6.66 °L
|
3.2K |
3 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
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: 8/31/2012 2:09 AM |
Notes: It's not nearly as bitter as the IBUs suggest. Rich hop taste, but feels more like a 75-80 IBU beer. Very smooth, not overly aromatic- I spent so much on hops, I didn't spend any more to dry hop. Has some buiscuit and bread beginnings that quickly transition to such intense hop flavor, I can't really define it. It does leave a distinct hop bite at the back of the throat that lingers, but not aversive or overpowering. My FG was 1.008.
And I added two vials of yeast, not one- I didn't have time for a yeast starter. |
|
|
American Standard Amber Ale
|
American Amber Ale
|
5 Gallons |
1.058 |
1.014 |
5.79 |
34.59 |
11.93 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: corn sugar |
Priming Amount: 1 cup |
Creation
Date: 4/21/2014 1:15 AM |
Notes: steeping grains in one grain bag. add to 3 gal water, bring to 170. remove grain bag. bring to a boil.
add DME.
add Cascade Hops
add Willamette hops at 50 min mark
1 week primary fermenter
1 week secondary fermenter
bottle and age for minimum 2 weeks
?? batch in progress |
|
|
American Pale Ale - Citra
|
American Pale Ale
|
25 Litres |
1.056 |
1.01 |
6.12 |
38.07 |
10.74 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
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: 6/21/2017 8:27 PM |
Notes: BU/GU para American Pale Ale é 0,71
Pela receita está dando 38,6 / 54 = 0,71
(IBU / OG)
CARACTERÍSTICAS BJCP 2015:
OG: 1.045 – 1.060
FG: 1.010 – 1.015
IBUs: 30 – 50
SRM: 5 – 10
ABV: 4.5 – 6.2%
Referencias densimetros (Esperado na receita):
OG - Corrected:
13.40 -> 1.054
OG - Corrected:
13.40 Pº, 1.054
FG - Corrected:
2.28 °P, 1.009
Alcohol By Volume:
6.09% |
|
|
Timbo Pils Clone
|
No Profile Selected |
9 Gallons |
1.071 |
1.011 |
7.89 |
42.97 |
4.72 °L
|
3.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 11.59 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 56 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 1/28/2022 5:07 PM |
Notes: Target OG: 1.055.
Brewing concentrated batch so we have 9 gallons of 1.070 wort. Adding 2.5 gallons of cold filtered water at flame out. This will drop the temp to 180F-ish and get wort out of range where DMS could be an issue. It will also minimize bitterness pick up from whirlpool hops.
Ferment at 56F for three days, then diacetyl rest on day at 65F.
5.35 Mash pH (8ml)
5.00 Knockout pH |
|
|
Milk Stout
|
Sweet Stout
|
50 Litres |
1.055 |
1.016 |
5.04 |
28.29 |
40 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2014 9:45 PM |
Notes: Lactoza - boil for 30 min.
Irish Moss - boil 15 min.
30 gr. Cascade in primary.
NO CHILL
Primary Fermentation - The hops are missing as bitterness - add 1.5 kg.(+1.3-1.4% abv) brewing sugar in 5 l. of water and 15 g. of Cascade hops boil for 15 min. put in primary.
Dry hop with 15 g. cascade in secondary.
The expected abv is 6.5%.
American - Pale 2-Row is BG Malt.
German Wheat Malt is instead of flaked oats.
Third hop addition is after boil( in primary) there was a lack of bitterness so I added a bit. |
|
|
Fruity Blonde
|
Blonde Ale
|
5.5 Gallons |
1.046 |
1.009 |
4.91 |
27.23 |
5.79 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 1/9/2021 1:38 PM |
Notes: Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630).
Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde
Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5
let it ferment for 14 days and keg to 3vol. |
|
|
|
|