Equinox/Mosaic IPA
|
American IPA
|
5.5 Gallons |
1.078 |
1.02 |
7.73 |
72.3 |
4.5 °L
|
2.2K |
0 |
|
Author:
|
|
Jon B
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 1/23/2015 5:23 AM |
Notes: |
|
The Great New Start
|
Imperial Stout
|
20 Litres |
1.09 |
1.021 |
8.99 |
47.72 |
43.79 °L
|
2.2K |
2 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 2/21/2016 5:51 PM |
Notes: Nochill |
|
Duvel Clone
|
Belgian Blond Ale
|
19 Litres |
1.072 |
1.02 |
6.83 |
29.63 |
6.55 °L
|
2.2K |
2 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.3 |
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: 9/13/2015 8:14 PM |
Notes: Duvel clone
Author: BYO Staff
Issue: May/Jun 2005
Duvel clone
(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.006
IBU = 30 SRM = 5 ABV = 8.5%
Duvel is the classic Belgian golden ale. Although it is very strong (8.5% ABV), the beer is extremely light in color and dry in taste. The dense, white head that sits above the beer lasts until the beer is done. In the US, bottles of Duvel often show some oxidation in the aroma. Brewing it fresh at home gives you a glimpse of what it tastes like in Belgium. The yeast will not have an easy job here; they are dealing with a high-gravity, high-adjunct wort. Help them (and yourself) out by making a big yeast starter for a high cell count at pitching.
Ingredients
1.8 lbs. (0.82 kg) Coopers Extra Light dried malt extract
3.5 lbs. (1.6 kg) Coopers Light liquid malt extract (late addition)
3.0 lbs. (1.4 kg) Pilsner malt
1 lb. 11 oz. (0.77 kg) corn sugar (kettle)
11 oz. (0.31 g) corn sugar (dosage)
6 AAU Styrian Goldings hops (60 mins) (1.2 oz./34 g of 5% alpha acids)
3.75 AAU Saaz hops (15 mins) (0.93 oz./27 g of 4% alpha acids)
0.75 oz. (21 g) Saaz hops (0 mins)
1/4 tsp yeast nutrients (kettle)
1/16 tsp ("a pinch") yeast nutrients (dosage)
1 tsp Irish moss
Wyeast 1388 (Belgian Strong Ale) or White Labs WLP570 (Belgian Golden Ale) yeast (3 qt./3 L yeast starter)
1 cup corn sugar (for priming)
Step by Step
In a large soup pot, heat 4.5 quarts (4.3 L) of water to 161 °F (72 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 150 °F (66 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minute boil. With 15 minutes left in boil, add kettle sugar, hops and Irish moss, then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, add last charge of hops, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary and add dosage sugar. Bottle when beer falls clear.
All-grain option:
Replace grains and extracts with 10.5 lbs. (4.8 kg) Pilsner malt, 8.5 oz. (0.24 kg) CaraPils malt, 1 lb. 11 oz. (0.77 kg) corn sugar (kettle) and 11 oz. (0.31 g) corn sugar (dosage). In your kettle, mash in to 131 °F (55 °C) and heat the mash slowly, over 15 minutes, to 140 °F (60 °C). Add boiling water to raise temperature to 148 °F (64 °C) and hold for 60 minutes. Mash out to 168 °F (76 °C). Boil for 90 minutes, following remaining instruction in extract recipe. |
|
Sunshine City Saison
|
Saison
|
6 Gallons |
1.039 |
1.009 |
4 |
31.62 |
6.77 °L
|
2.2K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: CO2 |
Priming Amount: 12 lbs @ 40° |
Creation
Date: 4/18/2012 1:25 AM |
Notes: This beer is meant to be a sessionable Saison in the classic spirit. Just a little Acidulated Malt mimics the lacto goodness that would have resulted from using an open fermenter.
I brewed this beer to serve on a Sunny May afternoon at the Grand Central Beer Festival in beautiful St. Petersburg, Florida.
This turned out to be a very full flavored beer that most people enjoyed and many called one of the best at the show. The hop profile is perfect and the seasonings are just subtle nuance. |
|
Stygian IPA
|
Specialty IPA: Black IPA
|
25 Litres |
1.07 |
1.019 |
6.69 |
44.54 |
20.46 °L
|
2.2K |
4 |
|
|
Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2013 1:59 PM |
Notes: |
|
Denny's Rye IPA
|
American IPA
|
6 Gallons |
1.07 |
1.017 |
6.87 |
60.31 |
10.8 °L
|
2.2K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 1/17/2014 3:38 PM |
Notes: Alternate Yeast: Wyeast 1272 American Ale II
1800ml Starter
FROM BREW 365
Denny Conn's Rye IPA
Hop and Spicy!
This is another recipe created by Denny Conn and made popular around the various internet forums. It is a hoppy, refreshing, West-coast style IPA with the added spicy layer of Rye.
It is quite light in color and has an easy-drinking, medium body. The hops provide a flavorful hop base while not being too biting.
The Beer
This IPA starts with a somewhat standard bill of 2 Row and some 60L Crystal for color and a bit of caramel and sweetness. Interesting, Flaked wheat is added for a bit of texture and, along with CaraPils, helps head retention. What makes this beer somewhat unique is the addition of 3 pounds of Rye. Rye adds a spicy, somewhat crisp, and perhaps peppery flavor to this IPA.
The hop treatment is US West Coast with Columbus and Mt. Hood hops providing the clean, citrus, refreshing bitterness. The First Wort Hopping technique is supposed to impart a smooth aroma/taste addition that is comparable to about a 20 min. addition.
The hopping schedule is finished off with a dry hopping addition of Columbus hops to give this beer a refreshing taste and aroma. |
|
Parti-Gyle Nut Brown Ale
|
American Brown Ale
|
11 Gallons |
1.072 |
1.02 |
6.84 |
0 |
28.32 °L
|
2.2K |
1 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 71 |
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: 10/1/2012 7:33 PM |
Notes: Use this Parti-Gyle for Autumn's Bounty Imperial Maple Nut Brown Ale and Autumn's Bounty Maple Nut Brown Ale. |
|
Andygator Clone
|
Helles Bock
|
5.5 Gallons |
1.068 |
1.011 |
7.51 |
23.55 |
3.79 °L
|
2.2K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2017 12:54 AM |
Notes: |
|
Mystic Cat - Imperial English Barleywine
|
English Barleywine
|
5.5 Gallons |
1.2 |
1.042 |
20.74 |
83.81 |
22.05 °L
|
2.2K |
1 |
|
|
Boil
Size: 8.73 Gallons |
Boil Time: 120 |
Boil Gravity: 1.126 |
Efficiency: 52 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Dextrose |
Priming Amount: 3.5 |
Creation
Date: 6/9/2016 6:04 PM |
Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.
Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.
Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!
Note the 2-hour boil time.
The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.
If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.
*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*
Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.
After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).
*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*
After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.
Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!
Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)
If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099.
Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.
Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)
Happy Brewing and Cheers! |
|
Dad's Neapolitan Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.071 |
1.025 |
6.12 |
36.86 |
42.1 °L
|
2.2K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 11/20/2015 9:02 PM |
Notes: |
|
Bakke Brygg Scottish Export 20 L
|
Scottish Export 80/-
|
20 Litres |
1.051 |
1.014 |
4.88 |
26.41 |
16.46 °L
|
2.2K |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5 g sukker/l |
Creation
Date: 5/7/2015 2:35 PM |
Notes: Pitch gjær på 18 grader.
Gjæring på 19 grader til stormgjæring roer seg, 20-21 grader resten av gjæringsperioden. 14 dager totalt. |
|
Du It Like Duvel
|
Belgian Golden Strong Ale
|
4.6 Litres |
1.087 |
1.017 |
9.12 |
32.62 |
4.87 °L
|
2.2K |
2 |
|
|
Boil
Size: 6.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2015 11:18 AM |
Notes: Styled after Duvel: Slightly fruity, dry aroma, well-hopped beer and with a slightly bitter aftertaste
Recipe inspired by a Duvel clone partial mash from a magazine.
Duvel website describes hops used are Saaz & Styrian Golding.
>Make a big yeast starter (3L for 5gal batch).
>Option: alternate yeast is White Labs WLP570 (Belgian Golden ale)
-->used dry trappist yeast this time
>In steeping pot, heat mash water to 72C.
>Add crushed grains in grain bag
>Steep grains at 66C for 45mins
>Prepare brewpot boiling water
>When steep over, add subset of brewpot water (~32% of original steeping volume) to the grain tea in steeping pot, then pour all through the mash grains via colander into brewpot.
>Heat brewpot to boil
>Stir in dried malt extract
>Add hops & begin 60min boil
>With 15 mins left in boil, add kettle candi sugar, hops and Irish moss, then turn off heat and stir in light dried malt extract (substituted for original liquid malt extract)
>Stir well to dissolve extract, then resume heating (keep boil clock running while you stir)
>At end of the boil, add last charge of hops, cool wort and transfer to fermenter.
>Aerate wort and pitch yeast
>Ferment at 20C
>Option:The brewers of duvel pitch at 16C and let the temperature rise to as high as 29C during primary fermentation.
>When primary fermentation is complete, rack to secondary and add dosage candi sugar dissolved in hot water held at 71C for 15 minutes.
>Bottle when beer falls clear |
|
Milk Shake Ipa
|
American IPA
|
20 Litres |
1.096 |
1.032 |
8.41 |
67.79 |
11.34 °L
|
2.2K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2016 9:35 PM |
Notes: |
|
Vanilla Porter
|
Robust Porter
|
5 Gallons |
1.063 |
1.018 |
5.94 |
0 |
33.73 °L
|
2.2K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 12/19/2012 7:29 PM |
Notes: |
|
Inveralmond - Ossian
|
American Light Lager
|
19 Litres |
1.041 |
1.01 |
4.1 |
23.16 |
5.1 °L
|
2.2K |
0 |
|
Author:
|
|
Brewstore
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 5/22/2017 3:21 PM |
Notes: |
|
Fast-Flanders Red 2
|
Flanders Red Ale
|
13 Litres |
1.052 |
1.004 |
6.21 |
10.47 |
11.67 °L
|
2.2K |
0 |
|
|
Boil
Size: 19.83 Litres |
Boil Time: 105 |
Boil Gravity: 1.034 |
Efficiency: 86 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 2.6g/33cl |
Creation
Date: 6/26/2018 2:00 AM |
Notes: MASH
--------
0.0) Mash in Wheat at 40ºC
0.1) Slowly raise to 68ºC
0.2) Add the rest of the grain
0.3) Follow mash instructions
KETTLE SOUR:
-------------------
1) Boil 15' with chiller -> sanitize
2) PH down to 4.5-5 (7.5ml 88% Lactic Acid) -> avoid uncontrolled infection
3) Kettle sour 12-18h @35ºC until ph ~3.8
-> 10 billion cells/10L batch (1g Lallelamand WILDBREW SOUR PITCH)
FERMENTATION:
----------------------
1) Pitch yeast + dregs + (pre-boiled) oak chips at 20ºC
2) Raise 1ºC/day to 22ºC
3) Keep it at 22ºC for 1 week
4) Raise 1ºC / day to 24ºC
5) Keep it at 24ºC until 8th week.
6) Bring back to 21ºC and bottle.
7) Condition for at least 2 months |
|
SchuBrew Gose
|
Gose
|
5.5 Gallons |
1.045 |
1.008 |
4.88 |
7.06 |
3.59 °L
|
2.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2015 12:16 AM |
Notes: |
|
Smoked Saison
|
Saison
|
5.5 Gallons |
1.057 |
1.013 |
5.9 |
28.16 |
4.65 °L
|
2.2K |
1 |
|
Author:
|
|
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.6 |
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: 12/10/2015 9:39 PM |
Notes: Using really old yeast slurry from mystery jars in back of fridge, most likely either wyeast 3944 wit bier yeast or possibly belgian ardennes |
|
Hash Stash IPA
|
American IPA
|
5 Gallons |
1.079 |
1.021 |
7.66 |
137.38 |
7.7 °L
|
2.2K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2016 6:39 PM |
Notes: |
|
New England IPA Wedding 2017
|
American IPA
|
23 Litres |
1.068 |
1.015 |
6.99 |
50.28 |
5.77 °L
|
2.2K |
2 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2017 7:49 PM |
Notes: |
|
|
|