|
American Saison
|
Specialty Beer
|
12 Gallons |
1.059 |
1.007 |
6.8 |
22.55 |
3.48 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 85 |
Mash Thickness: N/A |
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: 9/25/2012 11:56 PM |
Notes: Ferment 10-14 days.Transfer to secondary.
WLP650 in secondary for two weeks @ 60 deg.
|
|
|
Mango Imperial IPA
|
Double IPA
|
1 Gallons |
1.087 |
1.019 |
9.01 |
96.3 |
5.27 °L
|
3.1K |
5 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2018 3:12 PM |
| Notes: |
|
|
Olicana Pale
|
American IPA
|
23 Litres |
1.051 |
1.009 |
5.47 |
62.43 |
7 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 70 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 5/2/2016 2:05 PM |
| Notes: First try of this brew and turned out pretty well. The Olicana hops give it a nice citrus flavour but it was quite subtle so for 2nd batch I have upped the amount of dry hops to 70g. |
|
|
FB Cider
|
Apple Wine
|
5 Gallons |
1.085 |
1.008 |
10.01 |
0 |
4.8 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Force |
Priming Amount: 15 lbs |
Creation
Date: 7/7/2013 4:49 PM |
| Notes: |
|
|
Amber Ale (gluten Free)
|
American Amber Ale
|
5.25 Gallons |
1.049 |
1.011 |
5.01 |
26.99 |
15.41 °L
|
3.1K |
4 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2013 8:04 PM |
| Notes: |
|
|
Focal Banger Clone
|
American IPA
|
6 Gallons |
1.064 |
1.016 |
6.36 |
92.49 |
6.47 °L
|
3.1K |
0 |
|
|
Author:
|
|
MFer Brewery
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2015 7:21 PM |
| Notes: |
|
|
Sierra Nevada Brewing Co. - Bigfoot Clone
|
American Barleywine
|
5.5 Gallons |
1.096 |
1.024 |
9.48 |
80 |
10.44 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.151 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: DME |
Priming Amount: 3/4 Cup |
Creation
Date: 4/8/2014 8:45 PM |
Notes: Boil malts 30 minutes before starting hop schedule. At 30 min mark, add all hops and boil for 90 more minutes.
Ferment at 68 for 2 weeks. Transfer to secondary and dry hop and add champagne yeast.
Condition cool (50-55) for 6 to 8 weeks.
Prime, bottle, and age 45-50 for 8 months...
WORTH THE WAIT!! I PROMISE...:) |
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New England IPA Gordon Strong
|
Specialty IPA: White IPA
|
6.5 Gallons |
1.063 |
1.016 |
6.1 |
55.94 |
3.88 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2018 3:16 AM |
| Notes: |
|
|
Australian Hopped Double IPA
|
Imperial IPA
|
4.75 Gallons |
1.091 |
1.023 |
9.85 |
87.11 |
8.72 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 73 |
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: 1/18/2015 8:12 PM |
Notes: 11/17/18: Originally created this recipe like five years ago and we never got around to it. Well, we sucked at IPAs for a while but we have slightly more confidence with them now.
This has been adapted for compatibility with our crazy amount of grains from Valley Malt's Community Supported Brewing program, hence the inclusion of local 2-row, honey malt and Warthog Wheat.
It's also not intended to be a modern NE style IPA. In fact, the hope is that we can make this one a bit more "old-school" with a modern flavor. We'll be using Whirlfloc and a clean yeast to try to achieve this goal. *crosses fingers*
Update: About 10% lower efficiency than we wanted, but okay. Ended up collection 4.75-4.8 gallons. Slightly different IBU due to messing around with hops to get things back on track, but not a huge deal. Threw a bunch of Super Pride in at whirlpool temp to make up some of those lost IBUs. Everything else seems to have gone well. Added one Whirlfloc tab and 4 tsp of yeast nutrient at 15 min. |
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|
Roggenbier
|
Roggenbier
|
12 Litres |
1.044 |
1.008 |
4.71 |
17.8 |
8.2 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2016 5:49 AM |
| Notes: |
|
|
Saison 26
|
Saison
|
21 Litres |
1.044 |
1.002 |
5.62 |
22.51 |
3.01 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 5 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/21/2018 5:51 AM |
Notes: Gypsum:
4
Calcium Chloride (dihydrate):
2
4g syra
ph5,4
inmäskningen på 68c var för varm. fick köra isbitar tills den kom ner till 65.
fick stå i en halvtimme på 65 utan värme. sen satte jag på programmet och körde i en timme.,
kokade i fem min.
rörde sen tills tempen gick ner till 95 och sen hopstand med omröring då och då med sabro.
kylde ner med full hastighet. 30c i fermonstern. blev ca 21 liter med og 1044. tog under 10 min.
blev en sista liter som jag sparar i en plastbunke att tillföra då kreusen börjar gå ner.
hällde av allt utom det sista på vitalitystartern. (og 1010 på den. 48timmar. börjat klarna.) pitchade.
började bubbla inom en timma. Tror det blir extremt pigg jäst med den metoden.
sätter på värmeplatta och fleece.. ca 30c jästemp.
kreausen börjar formas 4 timmar eftrer pitch
skruvade loss locket för tryckfri jäsning.
mån kväll skruvade på locket
tis ca 42 timmar efter kreusen bildades: 1004, skarp otrevlig smak |
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|
32. Parti - Safbrew BE 256 -Abbaye Ale
|
American Strong Ale
|
17 Litres |
1.067 |
1.012 |
7.2 |
71.98 |
5.76 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 23 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: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 10:24 AM |
| Notes: |
|
|
Wild Women India Pale Ale
|
American IPA
|
19 Litres |
1.049 |
1.011 |
4.97 |
70.83 |
5.32 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 2:15 PM |
Notes: Use English or American Ale yeast.
O.G. 1.053
F.G. 1.014
ABV: 5.2%
Place crushed malt in 7.5L water at 68C and steep for 30min. Strain, rinse with 3L hot water. Boil the remaining ~9.5L liquid with malt extract and boiling hops for 60mins.
Ferment at 21C
After ~1week or when fermentation shows signs of stopping, rack to secondary and add dry hopping pellets.
If possible, cellar beer at 12.5C for ~1 week. |
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|
Guinness Clone
|
Dry Stout
|
210 Litres |
1.055 |
1.012 |
5.57 |
33.25 |
39.92 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 240 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 84 |
Mash Thickness: 3.65 |
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: 3/3/2015 11:59 AM |
| Notes: |
|
|
Brewers Best Double IPA
|
Imperial IPA
|
5.5 Gallons |
1.08 |
1.022 |
7.55 |
65 |
8.54 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/3/2014 1:56 PM |
Notes: This is a "clone" recipe of the Brewer's Best Double IPA recipe. I did reduce the amount of IBUs from 100 to around 65 to make it more drinkable..:)
You will need 3 packets of dry yeast to ferment this properly. |
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|
Chocholate Peanut Butter Porter
|
Robust Porter
|
5.5 Gallons |
1.058 |
1.013 |
5.9 |
29.45 |
28.53 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 8/15/2015 8:05 PM |
| Notes: |
|
|
Raison D'etre
|
Clone Beer
|
5 Gallons |
1.073 |
1.018 |
7.18 |
27.67 |
20.13 °L
|
3.1K |
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 |
|
|
3 Herremenn Weissbier
|
Dunkelweizen
|
50 Litres |
1.061 |
1.016 |
5.95 |
15.06 |
4.87 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 11/1/2014 11:51 AM |
| Notes: |
|
|
Tonybaga Red-Mod 5 (Cigar City Tocabaga Red Clone)
|
American IPA
|
11 Gallons |
1.077 |
1.021 |
7.24 |
77.63 |
15.46 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: Forced Carbonation |
Priming Amount: 12 |
Creation
Date: 8/9/2013 1:50 PM |
Notes: Changed hop addition order and times...added a few pounds 2 row to adjust for efficiency, set mash temp lower to get rid of some of the sweetness.
Similiar version took 2nd place (Specialty Category) at the 2013 Best Florida Beer Championships. |
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|
AIH Summer Shandy
|
Blonde Ale
|
5.25 Gallons |
1.048 |
1.009 |
5.09 |
15.64 |
3.54 °L
|
3.1K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2016 4:24 AM |
| Notes: |
|
|
|
|