|
Bloo Moo Chug Fu (Blue Moon Clone)
|
American Wheat Beer
|
5.5 Gallons |
1.066 |
1.013 |
6.98 |
17.37 |
4.43 °L
|
910 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 3.1 oz |
Creation
Date: 8/16/2020 5:20 PM |
Notes: Found a forum discussing the OG recipe I'm replacing the hops with some american ones however just what I have in the freezer becauseeeeeeeee reasons.
https://www.homebrewtalk.com/threads/blue-moon-clone.65328/
The amounts of grains we used are roughly:
50% 2 row pale malt. (The first couple of batches were made with Great Western)
40% white wheat malt
10% flaked oats.
Hallertauer Mittelfrueh hops were added for a 90 minute boil. Bittering should be around 17.5 IBU. Only one addition.
Blue Moon has always used pre-ground corriander and Valencia orange peel. Keith did not want the bitterness of Curacao oranges. He preferred the sweetness of the ground Valencia.
Try 1.25 tsp of ground corriander added to the kettle 10 minutes before the end of boil. This is for a 5-6 gallon batch.
Add 0.33tsp of ground Valencia orange peel 5 minutes before the end of boil.
The Chico strain would work well in this recipe. You want a neutral taste from the yeast. Keith has said that the flavors that should come through are the orange peel and corriander, not the yeast.
Be careful when lautering. I have made this recipe and some variations of it in three different pubs, with three different systems. I usually have trouble and end up sticking the mash. Run off very slowly. |
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|
Biergarten Dunkel
|
Munich Dunkel
|
2.75 Gallons |
1.046 |
1.011 |
4.7 |
27.37 |
15.15 °L
|
910 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 28.82 psi |
Creation
Date: 10/8/2022 2:56 PM |
| Notes: |
|
|
Adroit Triptych Saison
|
Saison
|
4.25 Gallons |
1.076 |
1.006 |
9.18 |
30.43 |
5.09 °L
|
910 |
1 |
|
|
|
| Boil
Size: 5.39 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/5/2022 3:50 PM |
Notes: 176g of "cane sugar" is accounting for the listed sugar in 2 cans of 20 oz. Rambutan. Just dump both cans, liquid and all, near the end of boil.
Primary fermenter "open" - sanitize aluminum foil and place over keg opening. place keg lid at 90 degrees from normal on foil to hold it down. This is to hopefully avoid the saison "stall".
Had to add 5.5ml of lactic acid to get pH down to 5.4 prior to sparging and 5.2 after sparging.
Original recipe had 10.2 lbs of pilsner malt but my LHBS shorted me so I added 3.2 oz more Munich to make it up. This is shown in the recipe above. |
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Spruce Beer
|
Spice, Herb, or Vegetable Beer
|
23 Litres |
1.055 |
1.01 |
5.94 |
32.79 |
4.73 °L
|
910 |
0 |
|
|
|
| Boil
Size: 26.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 5/24/2022 6:24 PM |
| Notes: |
|
|
Greenie Best Bitter
|
Best Bitter
|
4 Gallons |
1.045 |
1.013 |
4.25 |
31.34 |
8.84 °L
|
910 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.89 psi |
Creation
Date: 1/25/2022 3:09 AM |
| Notes: |
|
|
Chaqana Honey Saison
|
Saison
|
80 Litres |
1.073 |
1.006 |
8.91 |
17.17 |
10.01 °L
|
910 |
0 |
|
|
|
| Boil
Size: 85.87 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: sucrose |
Priming Amount: 520 |
Creation
Date: 11/6/2021 5:59 PM |
| Notes: |
|
|
Little Ghost Saison
|
Saison
|
5.5 Gallons |
1.053 |
1.009 |
5.69 |
37.15 |
6 °L
|
910 |
0 |
|
|
|
| Boil
Size: 7.84 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
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: 8/31/2021 5:54 AM |
Notes: Yeast:
Fantome Yeast (2 bottles)
Special Instructions / Notes:
Yeast was used to brew the Big Ghost |
|
|
Guinness Draught Stout - Clone Series
|
Dry Stout
|
11 Gallons |
1.038 |
1.006 |
4.17 |
39.67 |
40 °L
|
910 |
0 |
|
|
Author:
|
|
Piwi Esko
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2021 6:20 PM |
Notes: According to BYO's 250 Classic Clone Recipe, American Guinness has a little bit less Roasted Barley (12 oz vs 1 lb in 5 gal) and 30 IBUs. This recipe is already based on their Guinnes Draught Clone.
Low alkalinity water, but separately steeped Roasted Barley.
Water profile based of the Electric Brewery.
Aim for about 20 AAUs @60 minutes Boil. |
|
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Sabroneckron Ipa
|
Specialty IPA: New England IPA
|
23 Litres |
1.056 |
1.01 |
5.97 |
33.38 |
5.14 °L
|
910 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/29/2021 8:04 PM |
| Notes: |
|
|
Modern Times Orderville
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.058 |
1.014 |
5.76 |
45.25 |
4.19 °L
|
910 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 1/17/2021 8:08 PM |
| Notes: |
|
|
Bombay Light II
|
English IPA
|
24 Litres |
1.061 |
1.017 |
5.74 |
42.56 |
11.21 °L
|
910 |
0 |
|
|
Author:
|
|
Athenian
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2014 8:40 PM |
| Notes: |
|
|
So Juicy M8
|
No Profile Selected |
5 Gallons |
1.096 |
1.023 |
9.55 |
41.52 |
5.32 °L
|
910 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
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: 5/19/2020 11:20 PM |
| Notes: |
|
|
Duvel Clone
|
Belgian Golden Strong Ale
|
19 Litres |
1.081 |
1.015 |
8.72 |
32.47 |
3.77 °L
|
910 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 3.14 |
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: 12/10/2019 9:29 PM |
| Notes: |
|
|
Dipa Citra / Vic Secret / Galaxy
|
Specialty IPA: New England IPA
|
19 Litres |
1.072 |
1.018 |
7.08 |
89.33 |
5.02 °L
|
910 |
1 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 95.5 g |
Creation
Date: 9/1/2019 8:31 PM |
Notes: Dh au jour 14 1.019
Emb jour 16
amelioration comparé à la derniere fois:
ratio de houblon en dh plus bas de 15g selon le grain
sulfate 1 peu plus bas, chloride 1 peu plus haut
PROCESS
MASH:mettre leau a 75 au lieu de 72 avant quon mette le grain pour finir a 66 degrés et ne pas oublier de brasser chaque 15 minutes, a la fin au dern 15, prendre 1 sampler tiedir a 21 et regarder la OG
SPARGE:avoir leau a 79 au lieu de 77 au chaudron comme ca le temps de mesurer dans la tasse on va etre au bon degré.
FERM:avoir une piece plus fraiche.. genre 18 et apres 36 h etre attentif..avoir 1 blow off ready
DH: preparer 1 dispositif plus rapide et donner 2 swirl
EMB: un peu plus haut et moins brasser entre chaque, filtrer a fond..
Ibu whirlpoo a 10%
Efficiancy a 69%
Attenuation a 74
mash a 66 pour meill eff et moins de sucre
Mashthickness initial a 3.42 sipa
21,5l/7,24kg=2.96l/k
Doit etre entre 2.5 a 3.2 (plus cest liquide plus on a de conversion mais moins de sparge donc besoin de boil plus long)
Plus epais, meilleure qualite des proteines et augmente le gout sucré de la biere
Trop de sparge va aigmenté le ph car le sucre qui sort nest pas assez concentré a la fin
Pour augmenter le ration on pourrait ne le fera pas. .5l transféré au mash fu sparge et pour avoir moins un gout sucré
Grain absorption:
5.5 l pour 5.25kg sipa= 1.04 l perdu/kg
7.24kg x 1.04=7,52 l perdu sur 31,5=24l, on va p-e fermenter 18,5 au lieu de 19..
351g en dh au lieu de 367 les ratios
sulfate est 1 poeu plus bas et chloride 1 peu plus haut
on va conserver 2,15 de carb..va enlever 1 peu de texture sucré
1/demi camden
########################
9 A 10, MESURER LEAU LES GRAIN LE STOCK A EAU VERSER LE GRAIN
finalement a 75 on est arrivé a 70.5 donc..o-e mieux 73,5
mASH STARTER A 68.8 SUR LES BORD
69,5 DANS LE MILIEU
#15 MIN ON EST A 68 AU CENTRE
#30 MIN
#45 MIN 66.5
#60 MIN
Refroidi en 20 mi
Transfer 1 bon 45
1,072
Mis plus de liquide dans le ferme teur genre 20 au lieu de 19
Jai eu le temps de penser a ca 1 peu, voici ce quon va amélioré:
-On a mash trop haut, besoin dmettre leau plus basse, aussi
Danger de sortir d tannins au debut pcq on a brasser les grains du mash, surement pour ca quon a pas botre og de 1.080 pcq on sort du sucre non fermentable.. danger que la fermentation soit stallee
-Plus lent sparge est ncessaire pour sortir le sucre
- p-e Pas bouilli assez longtemps pour fg
-Pas bouilli assez a decouvert pour evaporation pour fg
-si la couleur est pas belle On va avoir transferer trop de broue, se fier a la hauteur de la tourie pour arreter.. reste a voir quand ca va sedimenter, on a arreter dans le chaudrons a la ligne noir du autosiphon
###ferm 24 toguidou mais 30h mousse en fou blowoff dans la nuit, besoin de mettre 1 blow off pour les premiers 72 h ou 24 a 72h pour que le c02 sorte
### 6e jour temp tourie 19 bulle aux 20-24 sec, moins dun cm de pouce tres leger
Jour 15 dh:1.019 et bubble au 10-15 sec le jour apres
Emb: fg=1.018 un peu en bas
Attenuation =72
Quantite au bottling=16,5, bottle 16 restait .5 dune 500ml
Quantite carb=2.05
Quantite dextrose=77,5
Carb 8 jours
Sedimenter pas mal |
|
|
ArmaDNEIPA
|
Specialty IPA: New England IPA
|
25 Litres |
1.073 |
1.006 |
8.81 |
32.8 |
5.5 °L
|
910 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 64 |
Mash Thickness: 2.6 |
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: 7/13/2018 6:32 AM |
| Notes: |
|
|
Manic TITANic
|
Spice, Herb, or Vegetable Beer
|
24 Litres |
1.058 |
1.01 |
6.38 |
83.7 |
4.19 °L
|
910 |
0 |
|
|
Author:
|
|
paul.eriksson@gmail.com
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2017 11:02 PM |
| Notes: |
|
|
Lola Saison
|
Belgian Blond Ale
|
5.5 Gallons |
1.084 |
1.019 |
8.48 |
18.44 |
11.11 °L
|
910 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2016 11:31 PM |
| Notes: |
|
|
Spiced Saturnian Ale MMXVI (3)
|
Winter Seasonal Beer
|
5.5 Gallons |
1.097 |
1.02 |
10.21 |
30.59 |
19.8 °L
|
910 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2016 3:39 AM |
| Notes: |
|
|
June Bug Saison
|
Saison
|
5 Gallons |
1.063 |
1.017 |
6.06 |
33.83 |
4.92 °L
|
910 |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
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: 4/15/2016 1:25 AM |
| Notes: |
|
|
Wohldbräu Clone
|
Berliner Weisse
|
3 Gallons |
1.035 |
1.008 |
3.55 |
2.68 |
2.29 °L
|
910 |
0 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 10 |
Boil Gravity: 1.033 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 6:16 PM |
| Notes: |
|
|
|
|