Tempest Long White Cloud Clone Test
|
American Pale Ale
|
20 Litres |
1.051 |
1.008 |
5.58 |
35.94 |
4.81 °L
|
2.7K |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/9/2016 12:04 AM |
Notes: |
|
Belgian Dubbel
|
Belgian Dubbel
|
6 Gallons |
1.066 |
1.012 |
7.12 |
22.51 |
21.47 °L
|
2.7K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/19/2016 10:07 PM |
Notes: ** YEAST STARTER **
1. The day before Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1-2 packet(s) of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.5 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 163F.
3. Add Grains @ 161F.
4. Allow Temperature to fall to 150F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 90 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.3gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.046) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.046)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.066)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Candi Syrup @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler via Hop Cylinder with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.066)
** FERMENTATION **
1. Beginning Fermentation Temp: 66F.
2. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 72F-73F. |
|
Labatt 50
|
American Pale Ale
|
19 Litres |
1.05 |
1.009 |
5.43 |
22.93 |
3.2 °L
|
2.7K |
2 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 2/8/2021 8:48 PM |
Notes: |
|
Bayer
|
Munich Dunkel
|
25 Litres |
1.054 |
1.012 |
5.57 |
26.08 |
17.28 °L
|
2.7K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2015 3:08 PM |
Notes: |
|
Magic Hat #9 Clone
|
Fruit Beer
|
5.5 Gallons |
1.059 |
1.016 |
5.6 |
24.01 |
26.28 °L
|
2.7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Cane Sugar |
Priming Amount: 5oz |
Creation
Date: 6/23/2017 1:30 AM |
Notes: https://beerrecipes.org/Recipe/3025/magic-hat-9-clone-1-1.html
|
|
Burton Ale
|
Old Ale
|
21 Litres |
1.07 |
1.014 |
7.32 |
53.91 |
14.14 °L
|
2.7K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 74 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Table sugar |
Priming Amount: 7,5 gr/L |
Creation
Date: 2/25/2016 1:01 PM |
Notes: |
|
Poor Richards G
|
London Brown Ale
|
5.25 Gallons |
1.057 |
1.014 |
5.65 |
28.2 |
16.09 °L
|
2.7K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.7 |
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: 12/3/2016 6:55 PM |
Notes: |
|
22gal Basic Pils May 30 2025
|
American Light Lager
|
22 Gallons |
1.032 |
1.001 |
4.04 |
12.93 |
2.87 °L
|
2.7K |
2 |
|
|
Boil
Size: 24.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 72 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2018 3:28 PM |
Notes: |
|
Blueberry Surprise (AG)
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.05 |
1.012 |
5.02 |
16.58 |
5.62 °L
|
2.7K |
3 |
|
|
Boil
Size: 7 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: N/A |
Priming Method: Bottle |
Priming Amount: 4.5 Volumes |
Creation
Date: 4/11/2012 1:23 AM |
Notes: Lower Protein rest should result in lower head retention. This is planned as it will be highly carbed and may have problems pouring with high head retention.
Higher mash temps to give it a bigger body to balance out the acidity of the blueberries. You can alter the temps to fit the blueberries you can get.
The higher carbonation gave it an almost champagne-like feeling. Very spritzy and delicious. |
|
Sacch Trois Sour IPA
|
American IPA
|
5.4 Gallons |
1.051 |
1.008 |
5.69 |
59.98 |
5.87 °L
|
2.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 2:06 AM |
Notes: |
|
Huj
|
Irish Stout
|
30 Litres |
11.378 |
1.95 |
5.01 |
0 |
4.51 °L
|
2.7K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 9.8 |
Efficiency: 70 |
Mash Thickness: 3.2 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2015 12:58 PM |
Notes: gówno na cicho, bo drożdze jedzo guwno |
|
Honey + Orange Imperial Witbier
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.086 |
1.021 |
9.34 |
25.2 |
5.45 °L
|
2.7K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: Honey |
Priming Amount: 8.5 oz |
Creation
Date: 12/30/2016 11:28 PM |
Notes: Honey Blood Orange Imperial Wit: Witbier for citrus season!
Aged on full citrus for 10 days after primary, priming sugar will be a citrus oleo saccharum. Using low alpha and high alpha hops that both have good floral elements (saaz contributing darker earthy florals, pekko giving brighter minty florals). |
|
Gordon Strong Burton Ale Pre WW1
|
Burton Ale
|
5 Gallons |
1.085 |
1.023 |
8.1 |
47.85 |
20.64 °L
|
2.7K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
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: N/A |
Creation
Date: 12/18/2019 1:11 PM |
Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash.
Mash the two base malts for 60 minutes at 154 °F (68 °C). Add dark and crystal malts, recirculate for 15 minutes. Then sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.
Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate. |
|
Winter Warmer Pumpkin Ale
|
Old Ale
|
5.5 Gallons |
1.083 |
1.021 |
8.2 |
30.35 |
21.99 °L
|
2.7K |
2 |
|
Author:
|
|
phillipsrx@hotmail.com
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
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: 11/27/2012 5:09 AM |
Notes: Pumpkin 5 lb (shallow baking pan with little water @325 x 1hr or @300 x 2hr)
either steep with grains @ 150-155 degrees for 1 hr & sparge
* or add to boil for more flavor & body
If adding pumpkin to boil, steep grains for only 30 min @ 150-155.
Spring water 3.5 gal initial boil. Sanitize fermenter/carboy with Saniclean. Save sanitizer for hydrometer, spatula, & air lock.
Steep grains for 30 min at 155-160F (158).
Add bittering hops (not in bag), bring to boil, & boil for 30 min.
After 30 min boil, add pumpkin (not in bag), flavoring hops (not in bag), & boil 30 min.
With 10 min left in boil, add irish moss & yeast nutrient (if using).
With 5 min left, add spices & strainer (to sanitize).
End of boil add vanilla.
Cool wort with ice (3 10lb bags) in garden tub stirring ice 1 way & wort counter. Add frozen spring water (1 gal in 2 small amounts from 2 plastic containers that were sanitized prior to water being added). After cooling to 60F, aerate well then pour into fermenter through sanitized strainer & QS to 5 gal with refrigerated / room temp spring water dropping temp to 65F.
Check OG with SANITIZED hydrometer & pitch yeast. Dry yeast should be suspended in 100ml of water @ ~85F for 15 min.
Leave in garden tub with water in closet at 66F (or minimal recommended fermentation temp), after 48 hr active fermentation with temp @ 66F, slowly let temp increase to 72F max (or max 3 degrees less than recommended fermentation temp). After 10-14 days, transfer to 2nd fermenter or keg. Have blow out tube ready @36 hr. Total fermentation/lager time 4 weeks.
|
|
Fjord & Fjell Sticke Alt
|
Altbier
|
25 Litres |
13.466 |
3.311 |
5.46 |
48.93 |
12.5 °L
|
2.7K |
3 |
|
|
Boil
Size: 35.1 Litres |
Boil Time: 70 |
Boil Gravity: 9.6 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: 150 g |
Creation
Date: 2/7/2016 1:24 PM |
Notes: Starter: 1.5l at 9P (150 g DME) / stirplate 1 day |
|
Doppelbock
|
Doppelbock
|
6.4 Gallons |
1.094 |
1.025 |
9.14 |
25.5 |
25.97 °L
|
2.7K |
2 |
|
|
Boil
Size: 8.65 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/9/2019 3:30 AM |
Notes: Scored 44 and made it to Mini Best of Show, 2020 Bluebonnet Brewoff |
|
Cinnamon Toast Crunch Stout
|
Sweet Stout
|
5 Gallons |
1.083 |
1.02 |
8.19 |
34.61 |
32.58 °L
|
2.7K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.8 |
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: 1/3/2020 2:08 PM |
Notes: |
|
Madrian Guava IPA
|
American IPA
|
6.5 Gallons |
1.058 |
1.014 |
5.84 |
41.8 |
3.84 °L
|
2.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2017 9:37 PM |
Notes: In secondary added 6 (15oz cans of Mandarin Oranges blended), half gallon Kerns Guava juice, half gallon organic guava juice, 2 (12oz frozen) Guava Passion Orange juice concentrate
5g CaCl2 and 1 tsp gypsum to mash water half RO half tap. |
|
Swish Hitter #1
|
Common Cider
|
1 Gallons |
1.044 |
1.004 |
5.2 |
0 |
7.24 °L
|
2.7K |
0 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/13/2013 6:10 PM |
Notes: One gallon of treetop juice, add the turbinado and hops. Shake like crazy till its all dissolved. Pitch the yeast, stop it up with airlock wat ten days, then secondary for three weeks. Bottle and condition for three weeks. Enjoy! |
|
IPA Orange
|
Specialty IPA: Belgian IPA
|
25 Litres |
1.068 |
1.014 |
7.05 |
76.61 |
6.76 °L
|
2.7K |
1 |
|
|
Boil
Size: 32 Litres |
Boil Time: 80 |
Boil Gravity: 1.054 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2018 12:00 PM |
Notes: Candied orange and lemon: 4 oranges and 1 lemon peeled with a peeler that take as much as possible the Orange colored peel. Blanchir, put on the fire with cold water and coil when it cooks. Then boil again with a bit of sugar. After 10 minutes, cool and put the liquid in your beer after three days and after the first tank transfer. The Orange and lemon zests together with the dry-hops also in the beer. SG was 1020 at that moment. So the temperature was lowered to 18°C. Remove everything after 6 days. Then lowered temperature till 12°C. |
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