Balter XPA Clone
|
American Pale Ale
|
21 Litres |
1.051 |
1.009 |
5.6 |
33.48 |
5.1 °L
|
34K |
14 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 7/24/2018 3:01 AM |
Notes: Bottled on 3rd December
OG 1.051
FG 1.008
Taste is very close to original. |
|
Sierra Nevada Pale Ale Clone
|
American IPA
|
5 Gallons |
1.056 |
1.013 |
5.57 |
34.21 |
10.33 °L
|
34K |
52 |
|
|
Boil
Size: 3 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: 1/24/2012 6:21 PM |
Notes: Steep the crystal 60 in 3 gallons of water at 153 degrees for about 30 minutes, remove add DME/LME bring to a boil and brew just as you normally would. Aroma hops added at flameout. Cool and strain to fermenter. Ferment at 68 degrees F. Carbonate to 2.4 volumes of CO2. |
|
Oatmeal Cookie Ale
|
American Brown Ale
|
3.1 Gallons |
1.056 |
1.014 |
5.53 |
20.8 |
18.8 °L
|
33.9K |
2 |
|
|
Boil
Size: 3.98 Gallons |
Boil Time: 90 |
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: 2/21/2011 8:24 PM |
Notes: Last holiday season I needed a festive beer to drink under the tannenbaum, so I moving away from any “Wassail” style of heavier bodied winter warmers with orange and clove flavors and going with a comforting favorite like oatmeal cookies which include some flavorings and spices such as: toasted oatmeal, raisins, cinnamon and vanilla.
– Toast the raw oats in the oven at 300ºF until it becomes golden brown and smells like cookies. (Takes around 1 hour)
– Use a mesh bag (aka Brew-in-a-Bag) for grist and oatmeal in the mash.
– 90 min. add Northern Brewer hops
– 15 min. add Irish moss
– 5 min. add East Kent Goldings hops
– Post boil add Raisins
Add to secondary Vanilla and cinnamon
I made homemade Dark Brown sugar made by mixing the proportions of 1 cup of cane sugar to 2 tbsp of molasses. The recipe calls for 10 oz. of dark brown sugar which is almost 2 cups loosely packed and I added 4 tbsp. of molasses plus an extra tablespoon to make it dark brown sugar.
Add raisins at the end of the boil to plump them up.
Lightly carbonated using 30.42 g. of Candi sugar at 64ºF to produce 2.0 vol of CO2
The aroma is toasty, vanilla, cinnamon and there is a big bubbled light tan head; the flavor is malty sweet, raisiny, "bourbony"; full bodied, unctuous mouthfeel; light but refreshing carbonation. |
|
Bakke Brygg Kölsch 25 L
|
Kölsch
|
25 Litres |
1.047 |
1.01 |
4.86 |
23.49 |
3.45 °L
|
33.9K |
45 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 16 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 5/2/2014 10:58 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 15 grader før pitching av gjær.
Gjæring på 16 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP011, WLP036, Safale K-97 |
|
Michelob Ultra
|
American Light Lager
|
7 Gallons |
1.033 |
1.008 |
3.32 |
10.24 |
2.34 °L
|
33.3K |
18 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 15 |
Boil Gravity: 1.029 |
Efficiency: 84 |
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: 8/28/2016 10:52 AM |
Notes: |
|
Founders All Day IPA Clone
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.55 |
42.38 |
8.14 °L
|
33.1K |
18 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 11:46 AM |
Notes: Double pitch |
|
Citra SMaSH
|
American Pale Ale
|
5 Gallons |
1.065 |
1.018 |
6.12 |
32.02 |
3.99 °L
|
32.5K |
70 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2013 6:36 PM |
Notes: |
|
Bell's Two Hearted (Official Clone Recipe)
|
American IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.91 |
70.13 |
6.81 °L
|
32.4K |
15 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2016 2:30 PM |
Notes: Amped up 2-row from 10# to 11# for my setup.
Original:
For 5 gallons (19 L)
10 lb (4.5 kg) | Briess Two-row Brewers Malt (1.8°L)
2.83 lb (1.3 kg) | Briess Pale Malt (3.5°L)
8.0 oz (227 g) | Briess Caramel (40°L)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)
3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)
White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast
SPECIFICATIONS
Original Gravity: 1.063
Final Gravity: 1.012
ABV: 6.7%
IBU: 55
SRM: 10
Boil Time: 75 minutes
Efficiency: 65%
Pre-boil Volume: 6.6 gallons
DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).
Vorlauf until clear.
Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.
Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.
Ferment warm (ale temperature). Dry hop one week into fermentation.
Allow two hearted clone to stay warm with hops for a week.
Rack beer, crash cool, and cold age for a week.
Rack beer, prime with sugar and bottle. |
|
Rebel Grapefruit IPA Clone
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.54 |
60.4 |
8.86 °L
|
32.2K |
35 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2016 10:17 PM |
Notes: |
|
Heady Topper Clone
|
Double IPA
|
5.5 Gallons |
1.076 |
1.015 |
8.03 |
123.51 |
6.04 °L
|
32.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 66 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 1:17 PM |
Notes: Made some tweaks recently to my batch #1.
Compared to 2016 Heady Topper mine was coming out slightly too dark by 1 or 2 SRM and was also slightly too candy-ish, which I attribute to both the Caramalt and the Amarillo hops %s. I reduced both in this batch. Actually subbed Comet for Amarillo. I also swapped Turbinado (Sugar in the Raw) with plain old corn sugar (Dextrose) to eliminate even more darkness/residual sweetness. Finally I upped the Columbus and lowered the Simcoe.
For the Malt Bill use the following brands:
Thomas Fawcett Pearl Malt
Thomas Fawcett CaraMalt
Canada Malting White Wheat Malt
Primary fermentation target 68*ambient. Allow to rise to the low 70s as primary fermentation nears completion.
"Conan" yeast is essential for this recipe to turn out correctly. I use the Yeast Bay's "Vermont Ale." There are a few other brands that are based on the Conan strain. Harvesting Conan from cans of Heady Topper would be best. If you can't get Conan, you could try English strains Wyeast 1968, White Labs 007, or Safale US-04, but they may not attenuate low enough and could result in too much sweetness.
For the bittering hop addition use 10 ml of HopShot at 90 minutes (boil). This should add 117 IBUs.
Allow wort to cool to around 180 degrees and add whirlpool hop addition.
Split the Dry Hop into 2 additions over 8 days (4 days each.
Note: Shooting for 130 IBUs total, mostly from the hopshot. The very late additions should not have noticeable utilization (maybe 10%).
http://www.homebrewtalk.com/showthread.php?t=390082&page=295 |
|
Blue Moon Belgian White
|
Witbier
|
11 Gallons |
1.052 |
1.013 |
5.17 |
12.18 |
3.87 °L
|
31.9K |
40 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 65 |
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: 3/9/2015 3:11 PM |
Notes: |
|
Founders Porter Clone
|
Robust Porter
|
5.5 Gallons |
1.062 |
1.015 |
6.06 |
34.91 |
40 °L
|
31.8K |
16 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 12/26/2012 5:24 PM |
Notes: |
|
Corona Clone?
|
International Pale Lager
|
50 Litres |
1.05 |
1.014 |
4.67 |
19.6 |
4.15 °L
|
31.6K |
9 |
|
|
Boil
Size: 57.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2016 5:33 AM |
Notes: sparge with 5 gallons water |
|
Coors Light Clone
|
Light American Lager
|
5.5 Gallons |
1.036 |
1.008 |
3.7 |
23.57 |
2.83 °L
|
31.6K |
9 |
|
|
Boil
Size: 3 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: 10/11/2012 4:11 PM |
Notes: This is a recipe that I came up with for a clone of something like coors light. This beer does have a little bit more body than a regular can of coors light but all of my friends who don't like the IPAs or darker beers love it and keep asking for more! |
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Guinness Clone
|
Dry Stout
|
5.5 Gallons |
1.046 |
1.011 |
4.7 |
34.6 |
42.11 °L
|
31.3K |
16 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 1/29/2015 2:49 AM |
Notes: |
|
Belgian Strong Pale - La Chouffe
|
Belgian Golden Strong Ale
|
5 Gallons |
1.07 |
1.008 |
8.14 |
24.96 |
4.28 °L
|
31.2K |
23 |
|
|
Boil
Size: 6.86 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: force carb |
Priming Amount: 19 psi @ 50f |
Creation
Date: 10/26/2013 6:56 PM |
Notes: WYEAST 3522-Belgian Ardennes
*** start ferment at 68 for a day or two, then slowly let it rise use ~ 2 degrees per day until it hits 82 is optimum. Let it sit on the yeast cake for 1 mth
Let it condition for 1 mth for optimal results
Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation
*** CHECK DATE ON YEAST PACK AND CALCULATE STARTER |
|
VGB Paulaner Hefe-Weissbier Clone
|
Weissbier
|
40 Litres |
1.057 |
1.012 |
5.82 |
14.7 |
7.68 °L
|
30.7K |
23 |
|
|
Boil
Size: 47.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 4/23/2016 10:22 PM |
Notes: |
|
Tripel Karmeliet Clone
|
Belgian Tripel
|
5.5 Gallons |
1.08 |
1.01 |
9.17 |
24.66 |
4.06 °L
|
29.4K |
18 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2016 12:03 AM |
Notes: |
|
Leffe Blonde Clone
|
Belgian Blond Ale
|
5.5 Gallons |
1.066 |
1.013 |
6.88 |
17.39 |
6.58 °L
|
29K |
11 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2016 6:06 PM |
Notes: I didn't realize how low the alpha acids were on the hops. I combined and added FWH. It only took 12 minutes to the boil. |
|
Milkshake Style IPA Clone
|
American IPA
|
6 Gallons |
1.078 |
1.025 |
7.05 |
56.68 |
7.06 °L
|
28.8K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 1/5/2017 6:37 PM |
Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
2. Use around a 1:2 sulfate to chloride water profile.
3. Add green apple puree towards the beginning of the boil. This adds pectin to create haze and body.
4. Add flour with 20 minutes left in the boil. See note below.
5. Add the lactose sugar with 10 minutes left in the boil.
6. Do not add fining.
7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
8. Ferment in the warm range
9. Add half of dry hops in 2-3 days, when the krausen is still high.
10. 4-6 days later, when fermentation is mostly done, rack into a secondary on top of vanilla bean and fruit puree.
11. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
12. Cold crash and package 4-7 days later.
Target fermeter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit etc. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.
Flour in the boil tends can make sticky dough balls. Wondra Flour dissolves better than regular flour. Use a sifter if you have one and add slowly.
Tired Hands Milkshakes only use Citra and Mosaic hops. Consider adding Simcoe for dankness. Consider substituting Galaxy or Azzaca for the Citra for a more mango candy sweet, less citrus hop profile.
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