|
BJCP Championship IPA !!!! Grain 2nd Version
|
American IPA
|
11 Gallons |
1.062 |
1.017 |
5.88 |
126.91 |
10.85 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 0.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2014 2:36 AM |
| Notes: 168 - 170 Sparge temp |
|
|
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 |
|
|
Lay It Down Klown Double IPA
|
American Barleywine
|
5 Gallons |
1.086 |
1.016 |
9.25 |
84.56 |
15.8 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 1/4/2015 10:32 PM |
| Notes: |
|
|
Fruit Shake
|
American IPA
|
25 Litres |
1.069 |
1.022 |
6.08 |
50.79 |
5.09 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 85 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2016 7:04 AM |
| Notes: |
|
|
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
|
|
|
Stu's Ultimate Eisbock
|
Eisbock
|
5.5 Gallons |
1.171 |
1.043 |
16.83 |
32.52 |
18.97 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.118 |
Efficiency: 85 |
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: 9/21/2016 5:51 PM |
| Notes: |
|
|
Stout St. James Gate
|
Dry Stout
|
5 Gallons |
1.051 |
1.014 |
4.93 |
40.02 |
40 °L
|
2.8K |
2 |
|
|
Author:
|
|
MJ
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar (Bottle) |
Priming Amount: 3/4 cup |
Creation
Date: 11/25/2012 1:32 AM |
Notes: Strong and full of body similar to Guinness
Actual Ingredients:
6.6 Lbs MountMellick Malt Extract or use British Light Malt Extract
14oz (Thomas Fawcett) Roasted Barley
4oz Medium British Crystal Malt
2oz Black Barley
2oz of Bullion or Northern Brewer
Wyeast 1084 Irish Ale or British 1098 |
|
|
Strawberry Blonde
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.009 |
5.06 |
28.19 |
6.6 °L
|
2.8K |
6 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 8/21/2021 10:57 AM |
Notes: 2/2025 Batch 6 - 6 lbs frozen puree var Zara. 10 bags of hibiscus tea (Republic of Tea Hibiscus Superflower Tea in 2 cups boiling water).
11/2023 - Batch 4: Last time the amount of fruit was 4.5 lb in about 5 gallons, frozen, pureed with lots of pectinase added. Adding pectinase to the ingredients. Used about 1/3 of the bottle from BSG (28g total) or about 9-10 grams.
The first two batches, I tried to put in 10 lb, but it was a struggle to fit and made it quite difficult to work with. 5 lb or 1 lb/gallon seemed to work, but the berries I'm using are very flavorful. Regular store-bought ones would likely need more lbs/gallon or boosting with extract.
added pectinase, 1 oz/28g Barbe Rouge, and 5 lb strawberry puree (frozen + food processor) on day 5. Delay due to illness. I think 2 days would have been perfectly post-krausen.
3/2023
Sticking with Barbe Rouge. Newest batch is smaller, putting 5 lbs/5 gallons. This was possibly the best batch I've made.
Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630). Tried Zamba as dry hop and worked. Shifting to Barbe Rouge to accent red fruit.
Added hibiscus tea to attempt 2 (Zamba) to give a more acidic note and also a little bit more color. Turned out very nicely.
Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde
Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5
let it ferment for 14 days and keg to 3vol. |
|
|
Belgian Session Ale
|
Belgian Specialty Ale
|
3 Gallons |
1.041 |
1.01 |
4.01 |
19.19 |
4.98 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 1.6 |
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: 4/8/2015 12:59 AM |
| 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: |
|
|
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: |
|
|
Baklava Brown
|
American Brown Ale
|
5 Gallons |
1.058 |
1.01 |
6.19 |
31.18 |
22.03 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 7/11/2013 3:17 PM |
| Notes: Add the flameout additions later than usual...like while it's cooling...down to maybe around 100* |
|
|
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. |
|
|
Misty Knight
|
Roggenbier
|
11.5 Gallons |
1.05 |
1.013 |
4.91 |
19.53 |
22.76 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 8:45 PM |
Notes: Angelo and Kellys First Beer @ Brewlab
|
|
|
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 |
|
|
Strawberry Blonde
|
Blonde Ale
|
5.5 Gallons |
1.046 |
1.011 |
4.51 |
19.93 |
4.49 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: Batch |
Priming Amount: 4 oz |
Creation
Date: 2/18/2015 4:02 AM |
| Notes: |
|
|
IPAN-II
|
American IPA
|
8 Litres |
1.063 |
1.019 |
6 |
64.27 |
3.84 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 2/14/2015 1:08 PM |
| Notes: |
|
|
Kettle Sour Experiment Probiotic
|
Berliner Weisse
|
5.5 Gallons |
1.068 |
1.014 |
7.01 |
18.04 |
4.59 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 7:57 PM |
| Notes: |
|
|
Castle Clone
|
Light American Lager
|
19.5 Litres |
1.037 |
1.006 |
4.1 |
8.96 |
4.13 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 55 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 21 ° C |
Priming Method: Suger |
Priming Amount: 2 cups |
Creation
Date: 7/9/2017 8:29 AM |
| Notes: |
|
|
Kostritzer Clonie
|
Schwarzbier
|
6 Gallons |
1.048 |
1.008 |
5.21 |
26.81 |
35.55 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 1/13/2021 3:12 AM |
| Notes: |
|
|
|
|