Fuller's London Porter Clone
|
English Porter
|
23 Litres |
1.053 |
1.012 |
5.31 |
33.52 |
30.55 °L
|
9.8K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2018 3:24 AM |
Notes: Colour is lower than recipe stipulation of 100 EBC. Suggest you use darker crystal. Percentages of brown and chocolate malt both elevated compared to original recipe. Original was 76% pale, 12% brown, 10% crystal, 2% choc.
IBU target of original was 33. ABV 5.2% |
|
KONA Big Wave Clone 02.11
|
Blonde Ale
|
23 Litres |
1.048 |
1.01 |
4.96 |
23.46 |
5.16 °L
|
9.8K |
15 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: 4.4 |
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: 11/2/2015 6:38 PM |
Notes: |
|
Meantime IPA Clone
|
English IPA
|
23 Litres |
1.072 |
1.017 |
7.26 |
36.61 |
8.45 °L
|
9.8K |
5 |
|
|
Boil
Size: 29 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2012 9:22 PM |
Notes: Blend of Pale Malts, no more than 1/3rd Maris Otter
Gypsum boost
Mash 62C for 30 mins, ramp to mash out over 30mins
First wort hopping
Primary Ftn. temp 22C, 2 day diacetyl clear up
Secondary Fermentation at 7C for a few days
then down to 0C for a week
Dry hopping 50:50 up to 25g each |
|
Birra Moretti La Rossa Clone
|
Doppelbock
|
5.25 Gallons |
1.086 |
1.027 |
7.77 |
15.73 |
11.46 °L
|
9.8K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Light DME |
Priming Amount: 1.25 cup |
Creation
Date: 1/19/2015 2:34 PM |
Notes: 1. Ferment at 47-52 F for 14 days.
2. After 14 days, then raise temperature to 57-62 F for remainder of fermentation.
3. When final gravity is reached, lager for 1 month:
- Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until
a final temperature of 34 F is reached.
- Leave at 34 F for at least 2 weeks.
4. Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.
|
|
Rhys's Peanut Butter Stout
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.022 |
5.01 |
29.3 |
34.2 °L
|
9.8K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 3:23 AM |
Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast.
The flavoring additions are all added to the secondary. Below are my methods for adding these additions:
Reserve three pints or so of the wort as you rack to the secondary.
After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort.
After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary).
After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before).
After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging.
So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile. |
|
Blitz Weinhard Clone
|
Standard American Lager
|
11 Gallons |
1.042 |
1.01 |
4.23 |
9.67 |
3.21 °L
|
9.8K |
7 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: CO2 |
Priming Amount: Keg @ 10 psi |
Creation
Date: 1/8/2012 5:17 AM |
Notes: Light American Lager, brewed with Ale yeast.
The results are in on this beer! My advice go with the Wyeast 1272 American Ale II. The Safale US-05 tastes watered down and thin compared to the American Ale II. We did a little tasting party with these two. Everybody (novice and experienced drinkers alike), resoundingly preferred the batch fermented with American Ale II. Damn this is a great beer! |
|
Fruit Smoothie IPA
|
Fruit Beer
|
40 Gallons |
1.086 |
1.027 |
7.78 |
50.93 |
5.81 °L
|
9.8K |
0 |
|
|
Boil
Size: 45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 72 |
Mash Thickness: 1.15 |
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: 12/30/2016 3:53 AM |
Notes: Add 42lbs fruit puree half way through fermentation with the dry hops.
Add 8oz Pure Vanilla Extract in Brite Tank |
|
Lagunitas Little Sumpin' Sumpin' Clone
|
American IPA
|
5.25 Gallons |
1.069 |
1.022 |
6.21 |
50.47 |
5.97 °L
|
9.8K |
1 |
|
|
Boil
Size: 8.05 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2015 10:51 PM |
Notes: |
|
Mexican Calif Cerveza Lager - Pacifico
|
Light American Lager
|
5 Gallons |
1.05 |
1.013 |
4.85 |
25.96 |
2.93 °L
|
9.8K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 8:57 PM |
Notes: Add grains in bag and steep until water gets to boil
Remove grains
Add LME
Back to boil for 60 minutes
Add 1st hops
Add 2nd hops.
Cool wort to about 55 degrees.
Strain if needed when pouring to fermenter.
Add more distilled water up to the 5 gal mark.
Add yeast.
Leave to ferment 50-55 degrees in dark area,3-4 weeks
Can add 1lb of rice extract to increase alcohol, haven't tried it yet.
*********************************
I was told from taste testers this one tastes like Pacifico. |
|
Supertubos
|
Light American Lager
|
23 Litres |
11.347 |
2.774 |
4.57 |
24.9 |
3.23 °L
|
9.8K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 10 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.95 bar |
Creation
Date: 2/1/2015 8:51 AM |
Notes: 0.75L slurry to 2L starter |
|
Gose To 11
|
Gose
|
5.5 Gallons |
1.045 |
1.01 |
4.58 |
8.96 |
4 °L
|
9.8K |
3 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Keg/CO2 |
Priming Amount: N/A |
Creation
Date: 4/19/2016 2:35 PM |
Notes: Finish fermentation with Wyeast 1007.
Hop alternatives: santiam, saaz |
|
Hoppy Lager
|
International Pale Lager
|
5.75 Gallons |
1.05 |
1.014 |
4.82 |
40.62 |
3.85 °L
|
9.8K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2017 4:51 PM |
Notes: |
|
Orange Blossom Cream Ale
|
Cream Ale
|
5 Gallons |
1.056 |
1.017 |
5.06 |
11.98 |
4.98 °L
|
9.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 1/6/2013 2:13 AM |
Notes: 1. Remove crushed grains from package and put in muslin bag.Place in 2.5 gallon cold water and add 1/2 tsp amylase enzyme to water.Slowly bring to approx. 150 deg., and another 1/2 tsp amylase 30 minutes in, hold temp for 60 min. Discard grain.
2. Place grain bag in a separate pot of 1 gallon 170f water for about 10 minutes. Take bag out and place in a strainer above the main kettle, slowly pour the 1 gallon water over the grains, spreading it evenly.
3. Take off heat then add 1/2 of the Malt extract, stir well to dissolve. Bring to a boil then add bittering hops,
and continue boil for 50 min. Add aroma hops, and boil for 5 minutes. Add
Honey and Sweet Orange Peel, Boil for 5 minutes. Remove from heat then add remainder of dme
4. Place kettle in ice bath for about 10 minutes until it reaches 100f
5. Pour 1 gallon ice cold water into fermenter then pour unfermented beer (wort) slowly into fermentation vessel, top off with cold water to 5 gallons.
6. Let temperature drop to approx. 80 degrees. Take hydrometer reading,close the lid and shake fermenter vigourously for about 5 minutes. Next, “pitch” yeast on top, close lid and give it a nice swirl. Stabilize temp. at approx. 67 – 70 degrees. Keep in primary for 3 weeks then take gravity reading.
7. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, ADD Orange Cream Extract to bottling
bucket, then siphon beer into the same bucket. Fill bottles to 1 “ from top of bottle and cap.
8. Store beer at 67 – 70 degrees for 7 – 10 days minimum.
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|
Bud Clone
|
American Lager
|
6 Gallons |
1.05 |
1.011 |
5.07 |
12.26 |
2.91 °L
|
9.7K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 8/27/2016 11:47 AM |
Notes: |
|
Honey Nut Cheerio
|
Northern English Brown
|
5 Gallons |
1.053 |
1.013 |
5.21 |
29.54 |
9.8 °L
|
9.7K |
0 |
|
Author:
|
|
Christopher Miller
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 9/14/2011 4:35 PM |
Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops.
Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.)
The wort should ferment for 15 to 20 days. Bottle when bubbling stops. |
|
Surly Furious
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.05 |
110.23 |
15.64 °L
|
9.7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2014 8:47 PM |
Notes: |
|
Sam Adams Winter Lager Clone
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.06 |
1.015 |
5.87 |
17.86 |
13.85 °L
|
9.7K |
2 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 52.5 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3/4 Cup |
Creation
Date: 8/13/2015 4:51 PM |
Notes: Steep the grains in 2.5 gallons of water at 150º F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil.
Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50º to 55º F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving. |
|
VB Clone
|
Australian Sparkling Ale
|
21 Litres |
1.054 |
1.013 |
5.4 |
28.23 |
5.55 °L
|
9.7K |
2 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 2/19/2017 3:07 PM |
Notes: |
|
Sierra Nevada Tropical IPA
|
American IPA
|
1 Gallons |
1.061 |
1.01 |
6.63 |
52.53 |
6.61 °L
|
9.7K |
7 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/30/2016 7:41 PM |
Notes: |
|
Chinook IPA Northern Brewer
|
American IPA
|
5 Gallons |
1.05 |
1.01 |
5.36 |
43.79 |
3.02 °L
|
9.7K |
9 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
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: 10/8/2015 3:17 PM |
Notes: Pure NB kit. No steeping grains. Dry pitched yeast with aeration. |
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