|
Tank 7 Clone
|
Saison
|
5.5 Gallons |
1.081 |
1.014 |
8.8 |
57.98 |
3.95 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.053 |
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: 3/3/2018 10:06 PM |
Notes: Source:
https://www.homebrewersassociation.org/homebrew-recipe/boulevard-brewing-co-tank-7/
OG: 1071 is prior to adding sugar
Mash 2-row, corn, and wheat at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort.
Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen.
One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes.
White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison (2 L starter)
Strike grains with 4.93 gal of water at 157.6 °F.
Mash at 146 °F for 60 min.
Vorlauf and lauter 3.02 gal in your first runnings.
Add 4.48 gal of sparge water at 168 °F.
Vorlauf and lauter 4.48 gal in your second runnings.
Your combined runnings should be 7.5 gal. |
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|
BS Orange Vanilla Cream Ale
|
Cream Ale
|
5 Gallons |
1.055 |
1.019 |
4.67 |
17.8 |
4.74 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2016 7:48 PM |
| Notes: |
|
|
Snabbisen
|
English Barleywine
|
19 Litres |
1.082 |
1.01 |
10.1 |
46.9 |
4.93 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.19 bar |
Creation
Date: 9/10/2017 2:04 PM |
Notes: 2 weeks in primary @ 20 c
Cold crash @ 1c 4 days
Kegg and lager cold 4 weeks
|
|
|
Spelt Malt Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.046 |
1.008 |
5.02 |
39.69 |
3.18 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/9/2017 2:34 AM |
| Notes: Sparge 5.5 gallons |
|
|
Kjeller 5 Rykende Blondine 25l
|
Specialty Smoked Beer
|
25 Litres |
1.053 |
1.009 |
5.77 |
24.47 |
4.96 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2016 4:47 PM |
| Notes: |
|
|
Cherry Vanilla Melomel
|
Other Fruit Melomel
|
4 Gallons |
1.159 |
1.04 |
15.66 |
0 |
17.43 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: N/A |
Boil Gravity: 1.159 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2013 1:19 PM |
Notes: Mead Making Overview (with Curt Stock)
http://brewingtv.com/episodes/2010/10/8/brewing-tv-episode-21-making-mead-with-curt-stock.html
Pitching Rate ~ 230B cells (make a 1L, 1.036 starter with honey and nutrients, decant as much as possible).
Aerate with one good Purge & Shake.
Make 3 gallons of mead, then add cherries (in a bag).
http://www.homebrewersassociation.org/pages/community/blog/show?title=recipe-of-the-week-cherry-mead
Use an SNA (stir/whip after each addition)
(Mix the nutrient blend into ½ cup of must and add it back to the fermenter to avoid an explosive release of CO2.)
Add ¾ tsp after pitching yeast.
Add ¾ tsp 24 hours after ferm begins.
Add ¾ tsp 48 hours after ferm begins.
Add ¾ tsp after 30% of the sugar has been depleted.
Ferment at or below 70F.
Punch down the cap 3 times every day during active fermentation.
http://www.winning-homebrew.com/melomels.html |
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|
# 25 Munich Dunkel- 9 Gal
|
Munich Dunkel
|
9 Gallons |
1.053 |
1.014 |
5.12 |
23.9 |
16.6 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 12.2672 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 73 |
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: 3/21/2011 4:34 AM |
| Notes: the 1st decoction is stepped at 154 for 20 min and then rasised to boil for 30 min- 2nd decoction is raised to boil for 15 min-had to add aa additional decoction to get the mash at the main temp- fermenting 4.5 gal on s-23 and 4.5 gal on w-34/70; Diacetyl rest= 1/16-1/18 @ 68; 1/20 laggering @ 34* |
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Trick Or Treat Caramel Apple Wheat
|
Specialty Fruit Beer
|
5 Gallons |
1.049 |
1.007 |
5.48 |
7.2 |
4.08 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Sugar |
Priming Amount: 4 oz |
Creation
Date: 9/11/2016 10:03 PM |
| Notes: |
|
|
Chocolate Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.059 |
1.014 |
5.89 |
24.52 |
29.11 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2014 3:31 PM |
| Notes: |
|
|
White Dog
|
American Wheat Beer
|
6 Gallons |
1.055 |
1.014 |
5.37 |
24.12 |
5.64 °L
|
2.7K |
9 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 5/24/2016 2:39 PM |
| Notes: |
|
|
Pelican Tsunami Stout Clone
|
Sweet Stout
|
5.5 Gallons |
1.053 |
1.013 |
5.21 |
26.14 |
31.46 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.75 |
Primary
Temp: 65 ° F |
Priming Method: Brewers Sugar |
Priming Amount: 1 cup |
Creation
Date: 2/11/2013 10:58 PM |
| Notes: |
|
|
Les Filles Du Diable
|
Belgian Golden Strong Ale
|
2 Gallons |
1.086 |
1.024 |
8.13 |
26.25 |
3.69 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 45 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: Table Sugar |
Priming Amount: 1/3rd cup |
Creation
Date: 6/13/2013 4:04 PM |
Notes: Begin heating 2 Gal H2O and add your DME and sugar.
Bring to a boil and add 3/4 oz of Sterling Hops and begin 60 min. clock
With 10 min left on the clock add your 1/4 tsp of Coriander and 1/4 tsp of Sweet Orange Peel.
Remove from heat and cool the wort to 65*-70*F and pitch the yeast. (no need for a starter)
Ferment for 2-3 weeks and bottle condition w/ 1/3rd cup sugar for 3 weeks.
Chill and enjoy |
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|
Cathy's Yellow Beer
|
Cream Ale
|
10.25 Gallons |
1.049 |
1.007 |
5.45 |
16.27 |
3.6 °L
|
2.7K |
1 |
|
|
Author:
|
|
BowAholic
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: about 3.5 oz |
Creation
Date: 5/26/2015 2:15 AM |
| Notes: US-05 or US Pale Ale from UK |
|
|
Stone Mountain IPA
|
American IPA
|
5.5 Gallons |
1.056 |
1.01 |
5.96 |
74.88 |
8.12 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:36 PM |
| Notes: |
|
|
Timo’s Hazy Little Thing
|
Specialty IPA: New England IPA
|
12 Gallons |
1.064 |
1.013 |
6.79 |
43.45 |
7.66 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: 1.52 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/25/2019 6:33 AM |
Notes: Pitch at 70F, free rise up to 80-90F. Hold at 85.
Sierra Nevada website says:
Malts:
Two-row Pale, Munich, Oats, Wheat
Hops:
Citra, Comet, El Dorado, Magnum, Mosaic, Simcoe
Yeast:
Ale Yeast
6.7% ABV, 35 IBU, 16.3 deg O.G., 3.5 deg F.G.
1.063 O.G. |
|
|
Mint Chocolate 1 Gallon Test
|
Foreign Extra Stout
|
1 Gallons |
1.069 |
1.025 |
5.76 |
40.88 |
50 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 5:49 PM |
| Notes: |
|
|
Ned Flanders Lefty Red
|
Flanders Red Ale
|
5.5 Gallons |
1.057 |
1.011 |
5.96 |
10.15 |
13.98 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: corn sugar |
Priming Amount: 4oz |
Creation
Date: 7/14/2014 5:34 PM |
| Notes: |
|
|
Rusty's 30th Birthday Cake Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.097 |
1.021 |
9.96 |
57.27 |
50 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.178 |
Efficiency: 65 |
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: 6/5/2015 1:31 PM |
Notes: Recipe modified from "Celebrate with Cake" article in Beer Advocate #100.
Changed out 2row with DME.
Thinking of adding lactose along the way to sweeten it up a little, since there is so much dark specialty grain.
Thinking of splitting up the batch in secondary and doing 1 gal on oak, 1 gal on raspberries. Hbt thread suggests less than 3 lbs frozen per 5 gals...others say to use 1lb per gal...
Could also use vanilla bean in the base beer or separately...
After second glance im not sure where this recipe comes from. The cake idea was from the magazine but this recipe does not resemble the original recipe posted in the mag. This appears to be some combination of some RIS recipe, combined with my VBS recipe, and who knows what else....
originally had this as an extract beer but i have an extra 1 lb of 2row sitting around and plus i will need to do some level of mashing in order to incorporate the cake! |
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|
Lazy Mans Guiness Clone
|
Dry Stout
|
15 Litres |
1.043 |
1.008 |
4.59 |
42.25 |
34.76 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: 2.9 |
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: 4/3/2015 7:45 PM |
Notes: Total mash water needed 21.1
Strike water volume 9
Remaining sparge water volume 12.1
Grain absorption losses -3.1
Amount going into kettle 18
Boil off losses -3
Amount in kettle at end of boil 15
Kettle dead space -2
Hops absorption losses -0.1
Estimated amount in fermentor 12.9
Total: 21.1 |
|
|
Wild Rosey
|
American Stout
|
2 Gallons |
1.068 |
1.019 |
6.45 |
39.94 |
32.45 °L
|
2.7K |
6 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 2/7/2012 11:44 PM |
Notes:
Pre-Heat hot liquor temp at 165 F
Primary Ferment: 65 F 1 week
Secondary: 65 F 2 weeks
1 quart of water preheated to 170 degrees for every pound of grain being mashed. After adding the grains to the warm water, the temperature should equalize out between 150-152 degrees and then held for about one hour. |
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