|
Miami Moon
|
Belgian Specialty Ale
|
5.5 Gallons |
1.072 |
1.01 |
8.17 |
16.14 |
5.95 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: Dextrose |
Priming Amount: 6.39 oz |
Creation
Date: 7/18/2013 7:03 PM |
| Notes: Use a vegetable peeler to get the peel of 1 and a half fresh sweet oranges and 1 fresh bitter orange. Be sure not to include any pith (white part). Zest 2 fresh lemons and 1 fresh grapefruit, also taking care to not include any pith. Crush whole coriander seeds until broken in halves. Be sure to filter out all citrus and spice remnants from the wort before pitching yeast. |
|
|
Gin Barrel-Aged Saison
|
Specialty Wood-Aged Beer
|
5.5 Gallons |
1.058 |
1.007 |
6.64 |
43.55 |
4.56 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 9/30/2021 6:04 PM |
| Notes: Mashed at 152F, fermented at 65F. Added to a Gin Barrel and aged for one year. Kegged, carbonated, bottled with a beer gun. Won a silver medal at the the Happy Holidays competition in St. Louis. |
|
|
Ed's Apfelwein
|
Apple Wine
|
5.5 Gallons |
1.061 |
1.002 |
7.69 |
0 |
8.85 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.112 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2017 3:28 AM |
Notes: Weight of Apple Juice is Approximately 8.75 lb/ gal.
PPG of Apple Juice was adjusted to get to OG of ~45 where most AJ lives.
Ed's Apfelwein uses Corn Sugar, but I prefer the caramel-y additions of brown sugar. |
|
|
Fullers ESB Clone
|
Extra Special/Strong Bitter (ESB)
|
11 Gallons |
1.056 |
1.013 |
5.69 |
45.34 |
11.14 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 13.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2015 12:02 PM |
| Notes: |
|
|
Fruit Lassi Gose
|
Berliner Weisse
|
10 Litres |
1.061 |
1.015 |
6.08 |
31.11 |
4.24 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 120 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 2:06 PM |
Notes:
UK BARLEYWINE #2 NOTES
Water Modifications
CaSO4 - 10g
MgSO4 - 2g
Lactic acid - 4ml
Water requirements (no sparge)
- Water required = Target pre-boil vol. + (1.25* grain weight)
= 28 + (1.25 * 10.72)
= 28 + (13.4)
= 41.4L strike water
Strike water temp = 74-75 degC
Hops adjusted for No-chill:
- 60min addition in @ 40 min
- Flame Out in @ dry hop 5 days from end of fermentation (probably 3 weeks of primary at least).
Brew Day readings:
Pre-boil SG = 1.080
OG = 1.103 |
|
|
NOGTFT! - Old Bruin
|
Flanders Brown Ale/Oud Bruin
|
1 Gallons |
1.064 |
1.017 |
6.17 |
34.85 |
18.68 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 1.5 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: 10/10/2013 1:43 AM |
Notes: Yeast listed as Edme ale (no idea what that is) but was actually yeast / bacteria cultured from Jackie O's Chunga's Old Bruin...
Which didn't ferment. So added cultured dregs from an Orval bottle. |
|
|
Wild Saison Mud King
|
Wild Specialty Beer
|
7.25 Litres |
1.052 |
1.01 |
5.52 |
5.01 |
4.24 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 1:01 PM |
| Notes: 13.6 litres |
|
|
MyBock
|
Maibock/Helles Bock
|
5.5 Gallons |
1.076 |
1.019 |
7.5 |
15.83 |
8.45 °L
|
2.8K |
5 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
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: 3/2/2012 6:08 PM |
Notes: Sourced from Great Fermentations
Briess Pilsen Light DME
Light Munich
Briess Carapils
Muntons Crystal 60L |
|
|
Fat Tug Clone
|
American IPA
|
5.5 Gallons |
1.076 |
1.014 |
8.09 |
106.02 |
10.57 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/4/2020 11:52 PM |
| Notes: |
|
|
Cherry S-Hour
|
Berliner Weisse
|
3 Gallons |
1.069 |
1.01 |
7.65 |
10 |
7 °L
|
2.8K |
6 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2018 12:14 PM |
| Notes: |
|
|
BierMuncher's OktoberFast Ale
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.059 |
1.015 |
5.78 |
25.54 |
11.51 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 1.37 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: CO2 |
Priming Amount: 12psi |
Creation
Date: 5/3/2016 7:32 PM |
Notes: Use STC-1000+ Quick ALE PROFILE (Pr0)(14.5 Days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 70°
dh3: 60 (2.5 day ramp down)
SP4: 36°
dh4: 0 (Cold crash, fine and keg)
Substituted Honey Malt for Aromatic and 50L Chrystal for the 20L & 40L |
|
|
Spiced Saison
|
Saison
|
5.5 Gallons |
1.024 |
1.007 |
2.21 |
30.32 |
3.44 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 35 |
Mash Thickness: 1.5 |
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: 10/4/2016 3:56 PM |
Notes: Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Add pumpkin at beginning of mash or during boil and add spices to boil at 10 minutes from flameout.
Primary fermentation at 70° F (21° C).
Forced CO2 to carbonate.
Original Gravity: 1.08 |
|
|
Sabro SMaSH - Half Batch
|
American Pale Ale
|
15 Litres |
1.054 |
1.015 |
5.15 |
35.08 |
5.57 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 18.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2020 4:26 AM |
| Notes: |
|
|
Half Dark Pivo
|
Czech Amber Lager
|
6 Gallons |
1.055 |
1.013 |
5.53 |
30.72 |
11.91 °L
|
2.8K |
9 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2018 4:59 PM |
Notes: Note our brewhouse Efficiency, Scale to fit!
Ferment:
14-Days @ 50F
7-Days @ 68F
Lager:
7-14 Days @ 45F
Cold crash:
2 Days @ 38F
Keg:
36Hr @ 38F/30PSI
Bottle:
Target 2.4 volumes CO2
03/05/2019
2019 Lancaster Iron Brewer VII
~2nd Place Lager Category
~BJCP Category 3C combined average score of 39.5
~Was recommended to increase malt character and mash lower for higher attenuation and add 5-10 IBU's of bittering hops
https://reggiebeer.com/ReggieWeb.php?Web=1000418
03/13/2019
Changed Malt Bill-
Removed Black Patent
Added Melanoidin, Chocolate Rye, De-bittered Black
Changed Hop Schedule-
Decreased 60min Perle
Added 60/30min Saaz
05/26/19
Changed Yeast to WLP802 CZECH BUDEJOVICE
01/14/2020
Changed hop schedule added Styrian Holdings
03/08/2020
2020 Lancaster Iron Brewer
3b Czech Amber Lager, BJCP official score 42/50
-1st Place Lagers
-1st Place Best of Show
-2020 Brewer's Choice Award
~Feedback: less roasty malt & a touch more ibu's
https://reggiebeer.com/ReggieWeb.php?Web=1000526 |
|
|
Green Flash Clone
|
American IPA
|
5.5 Gallons |
1.075 |
1.013 |
8.08 |
113.75 |
8.4 °L
|
2.8K |
4 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
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: 8/27/2022 10:44 PM |
| Notes: |
|
|
Belgian Pine Citra Abbey Ale
|
Belgian Pale Ale
|
18 Litres |
1.045 |
1.011 |
4.39 |
14.44 |
5.3 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 50 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/2/2017 10:10 AM |
| Notes: |
|
|
Ben's Porter.
|
American Porter
|
21 Litres |
1.056 |
1.01 |
6.04 |
33.72 |
27.22 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2017 8:31 AM |
Notes: The Brown malt in this recipe is home roasted brown malt so the lovibond is really Unknown.
The crystal 120 is home roasted lovibond unknown.
Planning on decocting this grist after 20min sac rest and boiling till mash out is Finnished to add melanoidin and body to beer. |
|
|
Charlie's Apple Ale
|
Fruit Beer
|
1 Gallons |
1.103 |
1.021 |
10.71 |
31.86 |
28.65 °L
|
2.8K |
8 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2015 5:20 PM |
| Notes: Make 1 gallon BIAB using items above. After boil and cooling, add to fermenter with 4 gallons of Apple juice and yeast. Ferment for 2 weeks |
|
|
Ozarks IIPA
|
Imperial IPA
|
6.5 Gallons |
1.071 |
1.015 |
7.36 |
116.94 |
8.06 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2015 8:02 PM |
Notes: This is my all time favorite beer, have fun with it
whirlpool at 0 until the temp drops to 170 then chill, I used a -30 degree freezer on this one and it slowly chilled after 4 hours to 60F, ferment for 5 to 7 days then add the first dry hop to the fermenter in a bag, wait 5 to 7 days then pull into a keg and dry hop the second for another 3 to 5 days under Co2 then cold crash at 34 for 3 days and pull the beer off into a serving keg to carbonate, wait a week and you will love it!!
the picture below on the left is after using gelatin, otherwise it will not clear at all like the one on the right
just a recap on hop amounts it takes
4 Ounces Amarillo
4.25 Ounces Centennial
5 Ounces CTZ
8 Ounces Simcoe
|
|
|
Lemon Hefeweizen
|
Weissbier
|
4.75 Gallons |
1.034 |
1.009 |
3.28 |
137.24 |
7.59 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 12:22 AM |
| Notes: |
|
|
|
|