|
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
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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 |
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Greystone Grisette
|
Belgian Pale Ale
|
5 Gallons |
1.04 |
1.008 |
4.18 |
25.22 |
3.29 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 5.88 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 72.9 |
Mash Thickness: 2.05 |
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: 1/18/2018 10:30 PM |
Notes: Brewed on Robobrew
Pitch at 68 F
Raise 2 degrees per day for first 3, to 74 F
Primary for 5 days at free temp
Bring it down to 66F for 5 days
Dry hopping on day 5-6
Remove hops after 5 days |
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SchuBrew Cranberry Gose
|
Gose
|
5.5 Gallons |
1.043 |
1.008 |
4.63 |
1.11 |
3.25 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2017 7:17 PM |
Notes: Mash like normal
Do a quick boil for 15 minutes mainly to sanitize immersion chiller
Hops are optional
Cool down to 120 and transfer to fermenter - add lactic acid to pre acidify wort to a pH under 5.0
Pitch Omega Lacto and hold temp at 100 until desired pH is reached 3.2 - 3.5
Drop wort to 68 and pitch Belle Saison and ferment out
Transfer to keg and blend Old Orchard Cranberry frozen concentrate |
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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: |
|
|
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 |
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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: |
|
|
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 |
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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 |
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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 |
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|
Double Rye IPA
|
Double IPA
|
5.5 Gallons |
1.085 |
1.017 |
8.83 |
87.79 |
8.84 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 11/9/2016 7:55 PM |
| Notes: |
|
|
White House Honey Ale (Official Recipe)
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.017 |
5.63 |
19.5 |
8.87 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 50 |
Boil Gravity: N/A |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 3/4 Cup |
Creation
Date: 9/20/2012 1:56 PM |
Notes: Add 2 tsp of Gypsum to water, based off starting with DC water.
The recipe released from the White House has an error, they mention 1.5 oz of Fuggle in the list of ingredients, but then only 0.5 oz in the instructions. I went with 1.5 oz here.
The instructions are also a little weird in terms of the boil times. They say 'add the honey and boil for 5 more minutes'. So, actually it is a 50 minute boil, not a 45 minute boil.
Other than that, it is a straight forward extract batch.
To get it to qualify as an Amber Ale, had to set the IBU equation to Rager, and the SRM equation to Daniels. I'm open to suggestions on the style (haven't tasted it). |
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Midtbrygg Roggenbier
|
Roggenbier
|
25 Litres |
1.053 |
1.014 |
5.1 |
15.56 |
14.29 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3.3 |
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: 12/14/2016 4:14 PM |
| Notes: |
|
|
Jack Black
|
Imperial Stout
|
27 Litres |
1.099 |
1.016 |
11.91 |
73.5 |
50 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 34.7 Litres |
Boil Time: 120 |
Boil Gravity: 1.077 |
Efficiency: 60 |
Mash Thickness: 3.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Muntons Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 3/11/2016 6:25 PM |
Notes: (Updated after first attempt which ended in extended usage of malt extract to get up to an acceptable OG.)
- No sparge, just drip off for 20 minutes
- Oak chips soaked in Bourbon for 11 days
- 6 packags of yeast sprinkled directly onto wort
- Primary fermentation: 12 days at ca 20*C
- Then added oak chips incl. bourbon marinade
- Secondary fermentation: 9 days at ca 20*C |
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Bourbon Barrel Aged Vanilla Bean Coffee Stout
|
Imperial Stout
|
5.5 Gallons |
1.11 |
1.029 |
10.68 |
23.2 |
43.44 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 8/21/2017 2:57 PM |
| Notes: |
|
|
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
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|
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 |
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|
Orange Belgian Strong Ale
|
Belgian Dubbel
|
6 Gallons |
1.065 |
1.015 |
6.49 |
21.96 |
9.54 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 2:37 PM |
| Notes: Add the zest of 4 oranges and 0.5 oz of ginger at 15 mins. |
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Papa Doc IPA
|
American IPA
|
5.5 Gallons |
1.064 |
1.012 |
6.75 |
90 |
12.59 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 10/21/2014 10:31 PM |
Notes: First place in Dexter's Pub/Lakefront brewery Madison Craft Beer Week Homebrew contest.
First place in American IPA
and Best overall American Style in the Wisconsin State Fair Homebrew Competition. |
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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: |
|
|
|
|