|
Christmas Cherry Belgian Ale
|
Belgian Specialty Ale
|
5 Gallons |
1.095 |
1.02 |
9.89 |
47.22 |
48.91 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: Bottle conditioning |
Priming Amount: 250 gr |
Creation
Date: 10/16/2018 9:20 PM |
Notes:
OG: 1.092
FG: 1.019
SRM: 48.83
IBU: 48.15
ABV: 9.58%
PRE-BOIL GRAVITY: 1.066
** YEAST STARTER **
1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
2. Allow solution to Boil for ~15 minutes.
3. Put into a mason jar or temperature proof glass vessel.
4. Apply Ice Bath until Temperature reaches ~65F.
5. Squeeze 1 packet of WLP500 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.
**Pre-BIAB Instructions**
1. Put Maris malt and flaked Oats into muslin sac or two sacs.
2. Put remaining milled ingredients into one seperate muslin sac.
3. Put hops into muslin sac.
4. Put Cherries into muslin sac.
** MASH or BIAB**
PRE-HEAT STRIKE WATER - 4 gal of 163F water
PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
(conduct Simultaneously)
Water Volume: 7 gallons for 1.5 lb/qt ratio.
1. STRIKE WATER: 163F.
2. Add UK Maris malt and Flaked Oats @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Maintain mash temp for 45 minutes.
5. Raise temp to 158F.
6. At 50 minutes into mash, add the rest of the grains.
7. Maintain temp @ 152F for the remaining 25 minutes.
8. Check Mash pH ~60 minutes into Mash.
pH: __________ (Aim for 5.2)
9. Add Salts if needed.
10. Total Mash Time: 75 minutes
11. Begin Sparge!
FINAL MASH TEMP: __________F
FINAL MASH pH: __________ (Aim for 5.2)
** SPARGE **
1. Heat 4 gal of Water to 170F. Add to Sparge Vessel.
2. Allow water to cool to 168F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge for over 25-30 minutes.
5. Measure pH of the solution coming from Mash Tun @ end of Sparge.
Sparge pH: __________
(Aim for 5.2)
**Liquid Malt & Sugar Additions**
1. Stir in Liquid Amber malt.
2. Stir in DME crystal dark malt.
3. Stir in Belgium Dark Candied Sugar.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________
2. Boil for 75 minutes or until final volume reaches 5 gallons.
3. Scoop the Poo for ~10 minutes.
4. Add Mosaic @ 45 minutes.
5. Add Mosaic @ 15 minutes.
6 a. Add dried cherries @ 15 minutes in muslin bag.
6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
6 c. Add vanilla stick @ 5 minutes in muslin bag..
7. Remove vanilla, cherries and cinnamon at the end of boil.
8. Chill wort to 65F prior to Fermentation.
9. Oxygenate Wort before and after pitching yeast.
ORIGINAL GRAVITY: ______________
** FERMENTATION **
1. Goal Starting Temp: 65F
2. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation.
3. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.
8 week / 60 days in Primary
** PRIMING **
"carbonate to approximately 2.5 volumes CO2"
1. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
4. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
5. Store some bottles for months to enjoy! |
|
|
London Pride
|
Extra Special/Strong Bitter (ESB)
|
22 Litres |
1.049 |
1.01 |
5.18 |
32.81 |
11.57 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 4:07 PM |
| Notes: |
|
|
Toaster Pastry Clone
|
American IPA
|
6 Gallons |
1.061 |
1.015 |
6 |
74.85 |
20.02 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 55 |
Mash Thickness: 1.4 |
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: 10/14/2016 9:28 PM |
| Notes: |
|
|
Brewer's Best Falconer's Flight Extra IPA
|
Imperial IPA
|
5 Gallons |
1.075 |
1.022 |
6.99 |
74.7 |
9.51 °L
|
2.4K |
1 |
|
|
Author:
|
|
miscon2
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
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: 6/19/2014 3:56 AM |
Notes: NOTE: YEAST UNKNOWN
From the Brewer's Best Recipe Sheet:
IBU: 70 - 74
ABV: 7.0% - 7.5%
OG: 1.070 - 1.074
FG: 1.016 - 1.019
Color: Medium Amber
This year’s Extra IPA recipe showcases the superior flavor and aromatic qualities of Falconer’s Flight. This proprietary hop blend was created to honor and support the legacy of Northwest Brewing legend Glen Hay Falconer. Caramel and Munich malts lend their sweetness while the special hop blend dominates the palate... a truly unique beer to celebrate a truly unique brewer. Cheers Glen! |
|
|
Base IPA - Extract
|
American IPA
|
3 Gallons |
1.065 |
1.018 |
6.17 |
62.91 |
11.61 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2014 9:27 PM |
| Notes: |
|
|
Christmas Stout
|
Foreign Extra Stout
|
19 Litres |
1.076 |
1.02 |
7.29 |
47.49 |
40 °L
|
2.4K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2014 10:31 PM |
Notes: 100g black patent cold steeped for 4 hours and added at to the boil. Two ale spicing teabags added 15 mins end of boil.
1kg of candi sugar cooked in 2 liters of boiling wort for 20 minutes until caramelisation, then added back to the boiler.
|
|
|
Swish Clone
|
American IPA
|
5.5 Gallons |
1.081 |
1.014 |
8.8 |
90.07 |
5.44 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2018 2:49 AM |
| Notes: |
|
|
Big Titty Blonde
|
Blonde Ale
|
5.25 Gallons |
1.048 |
1.011 |
4.82 |
25.51 |
3.23 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
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: 5/11/2016 1:28 AM |
Notes: Split wort into two batches: a blonde and a lawnmower pale ale.
This beer won 2nd place in spiced/vegetable ale in the First Coast Cup in Jacksonville Florida. |
|
|
Yuengling Chocolate Porter Clone
|
American Porter
|
5 Gallons |
1.05 |
1.008 |
5.44 |
35.46 |
24.43 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 53 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/25/2023 8:25 PM |
| Notes: Pitch yeast at 53 degrees. Ferment at 53 degrees for 2 weeks. Soak the 4oz of cocoa nibs in vodka while in the primary stage . Then transfer into secondary and add the 4oz of cocoa nibs to the fermenter. Ferment at 53 degrees for 3 months. Cold crash for the last week near 32 degrees. After racking into the keg add the bottle of Hershey's chocolate syrup. |
|
|
Bull's Eye Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.054 |
1.014 |
5.28 |
17.57 |
13.23 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 2.5 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: 3/18/2012 9:02 PM |
| Notes: Substituted Wyeast 1469 W. Yorkshire for 1098 |
|
|
Sierra Nevada Nooner
|
German Pils
|
5.5 Gallons |
1.047 |
1.013 |
4.48 |
36.75 |
3.63 °L
|
2.4K |
1 |
|
|
Author:
|
|
mschneidt
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: Keg |
Priming Amount: 13.4psi @ 40F |
Creation
Date: 12/13/2017 1:26 PM |
Notes: 1. Make a starter or use two cans of yeast.
2. Final gravity should be closer to 1.007 SG or 1.9d Plato to get 5% abv.
3. Can use Imperial L13, instead or any German lager yeast.
4. May substitute Saaz or Crystal for Strisselspalt, if it's not available.
|
|
|
Bad Mango
|
American IPA
|
44 Litres |
1.077 |
1.03 |
6.21 |
63.45 |
5.18 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 51.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 1:00 PM |
Notes: 30HL - Bad Mango - IPA 7.5% -
OG18.7P (17.6P uten sukker) 1.077
FG 5.4P 1.021
Meskes på 68c
275kg Pale Malt - 28.9%-
275kg Pilsner Malt - 28.9% -
150kg Flaked Barley -15.8%-
125kg Wheat Malt - 13.2% -
75kg Oat Malt - 7.9% -
50kg Flaked Wheat - 5.3% -
50kg Lactose
Vannjustering
CaCL2 - 300g
Caso4 - 300g
10kg Mosaic. 1 min før Whirpool.
Gjæres med WLP002. Kjøles til 16c, free rise til 20c.
100kg Mango tilsettes i fermenter. |
|
|
Hazelnut Brown Nectar
|
American Brown Ale
|
12 Litres |
1.06 |
1.014 |
6.13 |
31.28 |
30.61 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 12/9/2015 9:49 AM |
Notes: Mäskäys 62 C, 75 C huuhteluvettä 13 L.
0 62, 15 62, 30 62, 45 62, 60 62, 75 62, 90 61
OG 1.060
FG 1.020
Kakkoseen 8.1.
Pullotus 15.1, sokeria 90 g, mak. ainetta |
|
|
Festbier
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.058 |
1.014 |
5.67 |
31.82 |
8.75 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: 2 |
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: 1/27/2013 7:01 PM |
| Notes: |
|
|
Take Me To Birch V1.10 -26
|
No Profile Selected |
32 Litres |
1.047 |
1.002 |
5.92 |
25.83 |
3.09 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 85 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 100 g |
Creation
Date: 11/11/2013 6:08 PM |
| Notes: Add leaves after flameout and after cooling to about 80C and let it rest for 30-45min before continuing the cooling. |
|
|
Eureka Citra
|
American Pale Ale
|
45 Litres |
1.044 |
1.012 |
4.28 |
25.09 |
4.76 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 6:08 AM |
Notes:
Mash temp: 153 for 60 minutes
Mash pH: 5.42
Finished pH of beer: 4.35
Ferment cool, around 62 degrees, and slow rise to 67 as you reach full attenuation. |
|
|
Ommegang Three Philosophers Extract
|
Belgian Specialty Ale
|
5 Gallons |
1.094 |
1.023 |
9.39 |
17.02 |
15.63 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.157 |
Efficiency: 35 |
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: 6/28/2015 4:37 PM |
| Notes: |
|
|
New England IPA
|
American IPA
|
5 Gallons |
1.081 |
1.023 |
7.6 |
84.14 |
3.85 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2018 10:17 PM |
| Notes: |
|
|
Old Dog
|
Old Ale
|
5.5 Gallons |
1.087 |
1.029 |
7.61 |
44.96 |
14.04 °L
|
2.4K |
1 |
|
|
Author:
|
|
lester1965
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2014 1:15 AM |
Notes: Dupont mash:
Mash in at 113 raise 1 degree every 2 minutes to 165 pause at 158 for 15 minutes |
|
|
Paulaner Clone
|
Weissbier
|
28 Litres |
1.048 |
1.012 |
4.64 |
10.29 |
5.67 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 39.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 58 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 121.8 g |
Creation
Date: 9/19/2021 6:52 PM |
| Notes: |
|
|
|
|