|
Pinkus Munster Alt Clone
|
American Wheat or Rye Beer
|
5 Gallons |
1.047 |
1.015 |
4.23 |
16.07 |
3.94 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 11:09 PM |
| Notes: Peaks in 1-3 months |
|
|
Unicorn Blood IPA 2 Gallon
|
Specialty IPA: Red IPA
|
2 Gallons |
1.06 |
1.016 |
5.84 |
45.33 |
10.81 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2018 3:38 AM |
Notes: ***GRAIN BILL IS A GUESS***
https://brooklynbrewshop.com/pages/instructions-unicorn-ipa
Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!
Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.
Additional Ingredients Needed:
3 Tablespoons Honey
Ice
1/3 cup of shredded beets
1: The Mash
During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal.
Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).
2: The Sparge
If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash.
Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.)
Set up your “lauter tun” (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
This liquid is called “wort” (pronounced “wert”). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
Re-circulate wort through grain once.
3: The Boil
The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end.
In a pot, heat wort until it boils. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops when you start to heat the wort.
Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.)
Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:
At 55 minutes, add 1/3 cups shredded beet to the boil.
At 60 minutes, turn off heat. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops.
Reserve the remaining hops.
Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step.
4: Fermentation
This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.
Place brew pot in an ice bath until it cools to 70°F (21°C).
Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
“Pitch” yeast. (Toss the whole packet in.)
Shake aggressively. You’re basically waking up the yeast and getting more air into the wort.
Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape.
Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock.
Open your fermenter and drop 1/2 remaining Amarillo Hops and 1/2 remaining Mosaic Hops into your beer. This is called dry hopping and will give your beer intense hop flavor.
Sanitize, then re-assemble airlock, filling up to line with sanitizer.
Insert airlock into hole in stopper.
1 week later drop remaining hops to your fermenter as a second dry hop
Keep in a dark place at room temperature for two weeks after you added the yeast without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.)
In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead.
5: Bottling (2 Weeks Later)
Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.
Thoroughly rinse bottles with water, removing any sediment.
Mix remaining sanitizer with water.
Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.
Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.
Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.
Siphon beer from pot into bottles, pinching tube clamp to stop ow after each bottle.
Close bottles.
Store in a dark place for 2 weeks.
6: Enjoy (Two Weeks Later)
You did it! You made beer.
Put beers in the fridge the night before you drink them.
Pour your beer in a glass and add sprinkles on top of the fluffy head for a fun Unicorn look and flavor.
Drink. Share with friends if you’re the sharing type. |
|
|
Pale Ale Brett C.
|
Brett Beer
|
15 Litres |
1.051 |
1.006 |
5.88 |
59.42 |
3.49 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 1:11 AM |
| Notes: |
|
|
Bakke Brygg Pale Ale Ekstrakt 10 L
|
American Pale Ale
|
10 Litres |
1.053 |
1.012 |
5.31 |
37.34 |
5.01 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/l |
Creation
Date: 12/17/2014 2:50 PM |
Notes: Sett boksen(e) med maltekstrakt i varmt vann, slik at ekstrakten blir enklest mulig å få ut av boksen. Fyll opp kjelen med alt vannet og varm opp til ca 80 grader. Hell i maltekstrakten mens du rører godt. Pass på at all ekstrakten løses i vannet og at ingenting legger seg i bunnen av kjelen og svir seg. Kok opp, og kok i en time, tilsett humletilsetninger underveis.
Kjøl ned vørter til 17 grader før pitching av gjær.
Gjæres ved 18 grader under stormgjæring, økes til 20 grader etter stormgjæring.
Rist godt på gjæringsbøtten i 5-10 minutter etter at vørteren er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring. |
|
|
Lucha Libre -MEXICAN LUTRA LAGER
|
American Lager
|
5 Gallons |
1.049 |
1.011 |
5 |
17.01 |
4.82 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 7.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 61.2 |
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: 11/7/2020 2:12 PM |
| Notes: Note I think that using corn brought my abv % to a 65% efficiency. |
|
|
Alpine Duet
|
American IPA
|
2.7 Gallons |
1.063 |
1.011 |
6.79 |
41.76 |
6.48 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 3.8 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: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2015 9:42 PM |
| Notes: http://meekbrewingco.blogspot.ca/2014/01/brewing-alpine-duet-clone-version-20.html |
|
|
Ye Olde Schindee Ale
|
Old Ale
|
2.35 Gallons |
1.091 |
1.027 |
8.51 |
54.83 |
18.1 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 3.35 Gallons |
Boil Time: 100 |
Boil Gravity: 1.064 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Corn sugar |
Priming Amount: 1.28 oz |
Creation
Date: 11/9/2015 8:50 PM |
Notes: Use treacle instead of molasses (they don't have treacle as a drop down ingredient); it has 100L color vs 80L listed for molasses, so similar...
To get authentic old/aged character, add oak cubes and/or Brett and/or Lacto (or blend slightly with some sour wood-aged beer). |
|
|
New England IPA
|
American IPA
|
5.2 Gallons |
1.067 |
1.017 |
6.58 |
45.24 |
6.18 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 5/3/2017 1:01 AM |
| Notes: |
|
|
Vanilla Lactose Mead
|
Sweet Stout
|
20 Litres |
1.079 |
1.01 |
9.08 |
9.01 |
3.56 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 6/13/2017 9:44 AM |
Notes: Burn / simmer the 1kg of honey for about 30 mins until burnt in colour.
|
|
|
Pecan Pie Brown Ale
|
British Brown Ale
|
5 Gallons |
1.075 |
1.021 |
7.07 |
31.28 |
26.55 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: 12.9 oz |
Creation
Date: 9/10/2021 2:48 PM |
Notes: Roast 1-lb organic pecans until aromatics are released; grind coarsely and add to mash. *
Use light or medium unsulphured molasses at 5-minutes left at the end of the boil. Do not use blackstrap. Approximate usage 0.5lbs or 2/3 cups of molasses.
Scrape interior of (1-2) Grade B Madagascar Vanilla bean into bottom of secondary fermentation vessel and rack beer on top of vanilla for 7-14 days or until desired flavor is achieved.
* Pecan Prep
Pecans are oily and that can have an effect on head retention, texture etc. so it is crucial to remove as much oil from the pecans as possible prior to brewing with them. Crush pecans and cook at 315F for 10-15 minutes. A food processor works really well for the crushing. To squeeze out oils, place in paper bags and let them soak or place under paper towels and place weight on them. Repeat this process as many times as necessary.
Alternate: Use 4oz. of Brewer's Best Pecan All-natural flavoring
|
|
|
Johnny Bitter Blond
|
Kölsch
|
25 Litres |
1.053 |
1.009 |
5.78 |
30.04 |
4.37 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2015 6:56 PM |
Notes: Ferment at low temperature for a dry and crisp finish.
5 days at 16-17C, then raise to 19-20. |
|
|
Steamy Bohemian
|
Czech Premium Pale Lager
|
7.75 Gallons |
1.053 |
1.014 |
5.12 |
32.75 |
3.09 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 3:36 AM |
Notes: Split into 2 batches:
4.75gal California Lager 2112. FG:1.014
3gal Bohemian Lager 2124. FG:1.014
Brew 2/24
Keg 3/11
|
|
|
Guava Catharina Sour
|
Wild Specialty Beer
|
19 Litres |
1.05 |
1.01 |
5.23 |
0 |
3.37 °L
|
2.5K |
3 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2018 3:52 PM |
Notes: Rehydrate lacto in warm water.
Co-pitch lacto and sacc into fermenter
Dry hop at 3.6 ph / desired sourness
2019 Scottish Craft Brewers Competition
Winner - People's Choice
2021 Scottish National Homebrew Competition
2nd Place - Fruit Spice and Vegetable Beers (with Coconut and Pineapple instead of Guava)
|
|
|
Andygator Clone
|
Helles Bock
|
5.5 Gallons |
1.068 |
1.011 |
7.51 |
23.55 |
3.79 °L
|
2.5K |
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: |
|
|
Citra Pilsener
|
Czech Pale Lager
|
100 Litres |
1.052 |
1.011 |
5.32 |
30.86 |
2.93 °L
|
2.5K |
1 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 82 |
Mash Thickness: 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: 5/9/2018 3:09 PM |
Notes: 1 Pky yeast
Ferment at 20 C |
|
|
Orange IPA
|
American IPA
|
5.15 Gallons |
1.067 |
1.019 |
6.31 |
97.25 |
6.63 °L
|
2.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2017 10:11 PM |
| Notes: Using WLP095 Burlington Ale yeast |
|
|
Pecan Nut Brown Ale
|
American Brown Ale
|
21 Litres |
1.062 |
1.016 |
6.04 |
50.36 |
25.32 °L
|
2.5K |
1 |
|
|
Author:
|
|
Zaphod Brewblebrox
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 6/12/2015 12:10 PM |
Notes: Brewed 07.07.15
Roasted pecan nuts in oven for ca 10 mins, right before they scorched.
Mashed in at 70deg C and let sit for 60mins, no heat or water added beyond first infusion.
Collected 25l of wort at ca 1.041.
OG : 1.06
Chilled to 20 deg and pitched yeast including starter.
Fridge set to 18 deg ambient.
Let rise to 20 over 2 days
Keep at 20 for 6-7 days.
Rise to 22 for 20-35 hrs.
Cooled down to 8 deg for 5 days, then racked to secondary.
FG 1.013 -> Abv = ca 6.2%
Added 15g of Summit pellets for dry hopping.
Let rise to 22 deg for next week.
Bottled on the 26th. |
|
|
Furphy Pale Ale
|
American Pale Ale
|
45 Litres |
1.048 |
1.009 |
5.12 |
21.79 |
7.03 °L
|
2.5K |
3 |
|
|
Author:
|
|
Brewers Choice Home Brewing
|
|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 58 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2018 1:04 AM |
| Notes: |
|
|
Svartskurden
|
Dark Mild
|
22 Litres |
1.037 |
1.008 |
3.75 |
20.38 |
14.7 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 70 |
Boil Gravity: 1.102 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2015 12:49 PM |
| Notes: |
|
|
Kingsland Ale
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.049 |
1.013 |
4.77 |
34.23 |
10.08 °L
|
2.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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 2:12 AM |
| Notes: 3rd in the DT series, Kingsland Ale or Ka for short. |
|
|
|
|
