|
Blind Pig IPA
|
Imperial IPA
|
5 Gallons |
1.078 |
1.014 |
8.38 |
116.6 |
6.95 °L
|
2.7K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 10:32 PM |
| Notes: |
|
|
Tripel Karmeliet 2
|
Belgian Tripel
|
20.8 Litres |
1.078 |
1.018 |
7.91 |
15.51 |
4.24 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 12/27/2022 5:42 AM |
Notes: It's been fun following this thread, which I started a few years ago. I'm onto somewhere around my 7th attempt at cloning this beer. My last try had the right flavor but the carbonation was a bit off and the mouthfeel was too thin. So I'm employing a step mash and I'm going to carb in the keg with sugar, instead of force carbing with straight CO2. I brewed this recipe yesterday. It went well, only flaw was my efficiency was low and I missed my targeted OG of 1.081. My second use of a Grain Father so I'm still figuring out how to get better efficiency. I ended up starting at 1.075.
5.5 Gallon Batch - Filtered Tap Water w/ 3 TSP Calcium Carbonate
10.5 LBs Dingmans Pilsner
2LBs Flaked Wheat
1LB Weyerman Wheat Malt
4oz Flaked Oats
4oz Oat Malt
4oz Flaked Barley
1LB Clear Candi Sugar (FO)
.5oz Styrian Goldings (90)
.5oz Styrian Goldings (45)
1oz Saaz (15)
1oz Saaz (5)
2 Star Anise (30 minutes left in boil) (by 2 I mean two stars, not ounces)
1.5oz fresh orange zest (5)
.5oz crushed coriander seeds (5)
Primary Yeast - White Labs 500
Carbing Yest - Salfale BE-256
Mash Steps:
43C Acid Rest (10 Minutes)
50C Protein Rest (15 minutes)
65C Beta Rest (30 Minutes)
70C Alpha Rest (30 Minutes)
77C Mash Out (10 Minutes)
I'm going to follow the fermentation schedule in Brew Like A Monk, 23.8 degrees for the first week. I might go a bit longer. Then I plan to secondary at 0C for three weeks before kegging (I didn't use any finings so I'm going to have to cold crash to clear it up a bit). I'll update in a few weeks when I transfer to the secondary. |
|
|
Kulmbacher (5gal BIAB)
|
Traditional Bock
|
5.5 Gallons |
1.067 |
1.015 |
6.8 |
25 |
17.64 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 9:30 PM |
| Notes: |
|
|
Maggie's Irish Red Ale
|
Irish Red Ale
|
6 Gallons |
1.048 |
1.01 |
4.94 |
21.98 |
15.82 °L
|
2.7K |
5 |
|
|
|
| Boil
Size: 7.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: 5 gallons |
Creation
Date: 1/2/2016 4:23 AM |
Notes: 2.2.29
Changed to Munich
hops addition from 5 to 15
2.7.17
Changed .5oz hop addition to 5 mins from 10 mins
increased mash temp from original recipe
it was 152 will try 154. See if we can sweeten it
Upped ferm temp 66F.
Added another .25 oz of 60min hops
Original Recipe had 8oz of carapils but i never added so i removed from grist. may try sometime.
Pitching 2 US 05 |
|
|
Linns Brown Ale
|
Northern English Brown
|
25 Litres |
1.051 |
1.013 |
4.98 |
26.2 |
17.44 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/21/2012 2:07 PM |
| Notes: Experimental Brown Ale |
|
|
Winter Honey Ale
|
Alternative Sugar Beer
|
5.5 Gallons |
1.074 |
1.017 |
7.49 |
46.93 |
26.22 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Forced carbonation |
Priming Amount: 30psi/2mi |
Creation
Date: 8/1/2016 5:18 PM |
| Notes: |
|
|
Cherry Stout
|
Sweet Stout
|
5 Gallons |
1.127 |
1.032 |
12.47 |
60.19 |
55.82 °L
|
2.7K |
2 |
|
|
Author:
|
|
Brian BrewDaddy Pinto
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/3/2011 8:12 PM |
| Notes: |
|
|
Blood Shot Bright Ale
|
Blonde Ale
|
5.5 Gallons |
1.065 |
1.014 |
6.62 |
23.9 |
4.61 °L
|
2.7K |
7 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2014 1:51 AM |
Notes: Added two cups to secondary
Added 1 quart Octavia blood orange tea added at kegging.
|
|
|
New England Pilsner Pale Ale - Citra/Mosaic
|
American IPA
|
6 Gallons |
1.053 |
1.014 |
5.15 |
64.21 |
4.63 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2016 4:28 PM |
| Notes: Homebrewers de PR 2016, 1st American IPA |
|
|
Second Step-mash Lager
|
No Profile Selected |
5.5 Gallons |
1.055 |
1.009 |
5.98 |
130.43 |
9.56 °L
|
2.7K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/24/2021 3:50 PM |
| Notes: |
|
|
BM Belgian White Clone (5.5gal)
|
Witbier
|
5.5 Gallons |
1.051 |
1.012 |
5.23 |
22.75 |
3.83 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 6/10/2017 9:28 PM |
| Notes: |
|
|
White IPA
|
Witbier
|
22 Litres |
14.643 |
7.653 |
3.83 |
44.07 |
4.51 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 11.6 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2015 10:03 PM |
| Notes: |
|
|
Ska Mexican Logger Clone
|
International Pale Lager
|
5.5 Gallons |
1.047 |
1.01 |
4.87 |
16.85 |
4.31 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2019 1:36 AM |
Notes: Ferment at 68F day one to kick off fermentation and drive off sulfur.
Crash down to 50F for remainder of fermentation
68F diacetyl rest for two days
Lager at 40 for 2-3 weeks |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
6 Gallons |
1.072 |
1.017 |
7.31 |
55.21 |
38.58 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: cane sugar |
Priming Amount: 3/4 cup or more |
Creation
Date: 7/21/2013 2:56 AM |
Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Secondary fermentation is for 2 weeks.
Honey syrup is added on day one of secondary fermentation.
Cold crash carboy for 5 days.
Rack to keg.
|
|
|
Country Lager
|
International Pale Lager
|
5.65 Gallons |
1.046 |
1.008 |
4.97 |
25.87 |
5.86 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 6.41 Gallons |
Boil Time: 45 |
Boil Gravity: 1.04 |
Efficiency: 70.2 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/4/2015 4:52 PM |
| Notes: |
|
|
Rye Sour
|
Wild Specialty Beer
|
6 Gallons |
1.054 |
1.007 |
6.09 |
28.77 |
11.46 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2017 8:51 PM |
| Notes: kettle soured for 3 days with WLP672 Lacto Brevis |
|
|
Mocktoberfest
|
Oktoberfest/Märzen
|
11 Gallons |
1.059 |
1.016 |
5.56 |
20.67 |
13.45 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: Forced |
Priming Amount: 12 |
Creation
Date: 7/2/2013 1:14 PM |
| Notes: |
|
|
MiniMash IPA
|
American IPA
|
3.5 Gallons |
1.059 |
1.013 |
6.08 |
512.97 |
5.67 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 5/14/2014 4:19 PM |
Notes: 90 minute hop stand
(Note: Efficiency calculation dropped to 70 to account for wort lost to hops.)
|
|
|
Panhead Rat Rod All Grain
|
Specialty IPA: New England IPA
|
23 Litres |
1.067 |
1.014 |
6.95 |
47.46 |
5.47 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 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: 9/30/2019 11:35 PM |
Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.
https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa
Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops
This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.
I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride
No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient
It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU
So total IBU = 55.38
Dry Hop after 5 days with 35 grams of each hop
Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast |
|
|
Wild Ipa
|
Wild Specialty Beer
|
6 Gallons |
1.054 |
1.007 |
6.1 |
61.9 |
8.18 °L
|
2.7K |
0 |
|
|
Author:
|
|
octopussy
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 3/28/2016 6:59 PM |
| Notes: |
|
|
|
|
