MACC IPA
|
American IPA
|
6 Gallons |
1.068 |
1.013 |
7.24 |
112.23 |
7.39 °L
|
1.9K |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2019 11:49 PM |
Notes: |
|
American Pie
|
Fruit and Spice Beer
|
2 Gallons |
1.034 |
1.008 |
3.32 |
0 |
7.85 °L
|
1.9K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/24/2016 6:54 AM |
Notes: Apple juice and apple juice concentrate will increase ABV, ballpark estimate is 8%. |
|
SMASH Kveik
|
American Pale Ale
|
25 Litres |
1.059 |
1.015 |
5.8 |
34.84 |
4.3 °L
|
1.9K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
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: 4/2/2016 10:53 AM |
Notes: |
|
Modelo Clone
|
International Pale Lager
|
5.5 Gallons |
1.051 |
1.016 |
4.58 |
13.4 |
4.14 °L
|
1.9K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 9.56 psi |
Creation
Date: 1/9/2023 8:31 PM |
Notes: |
|
Hazy 6-14-19
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.085 |
1.022 |
8.32 |
123 |
6.31 °L
|
1.9K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2018 12:50 PM |
Notes: 10.64 OG
5.2 MASH PH |
|
Space Dust Clone
|
American IPA
|
5 Gallons |
1.064 |
1.02 |
5.82 |
70.19 |
8.3 °L
|
1.9K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2018 8:10 PM |
Notes: |
|
BCBS Clone
|
Russian Imperial Stout
|
5 Gallons |
1.126 |
1.037 |
11.59 |
81.74 |
50 °L
|
1.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2017 11:53 AM |
Notes: Starter - do a 1.5L starter. Then decant, split and do two secondary 1.5L starters. Pitch it all .
Use Oxygen/stone to aerate pre-pitch.
Oxygenate again after 12 hours.
This is supposed to be the actual grain bill from goose island:
64% 2 Row
21% Bolander Munich Malt
4% Chocolate Malt
4% Caramel 60
4% Roasted barley
3% Debittered Black Malt
60 IBU |
|
Strand Single Hop IPA TOPAZ
|
American IPA
|
25 Litres |
1.057 |
1.014 |
5.67 |
40.58 |
8.08 °L
|
1.9K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2017 3:28 PM |
Notes: |
|
The Virgin Porter
|
Robust Porter
|
5 Gallons |
1.063 |
1.017 |
6.05 |
34.12 |
40 °L
|
1.9K |
2 |
|
|
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: 3/6/2012 7:55 PM |
Notes: |
|
Grisebokk
|
Doppelbock
|
29 Litres |
1.079 |
1.02 |
7.79 |
20.88 |
20.55 °L
|
1.9K |
0 |
|
|
Boil
Size: 34 Litres |
Boil Time: 120 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2015 10:57 PM |
Notes: |
|
Diy Stout
|
Dry Stout
|
18.93 Litres |
1.047 |
1.013 |
4.43 |
37.23 |
31.22 °L
|
1.9K |
3 |
|
|
Boil
Size: 26.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Table Sugar |
Priming Amount: 2.2 |
Creation
Date: 9/23/2013 5:31 PM |
Notes: Tremper les malt torréfiés 10 mn dans deux fois leur poids en eau préalablement bouillie et refroidie à 74°.
Filtrer avec un chinois pour récupérer la crème de malt (miam), et le faire refroidir à 22 °
Incorporer cet extrait de malt torréfié dans le fermenteur au début de la fermentation. |
|
Citrus Witbier
|
Witbier
|
5 Gallons |
1.051 |
1.013 |
5.03 |
12.86 |
4.98 °L
|
1.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/10/2016 11:31 PM |
Notes: |
|
Baldys Bitter Orange Porter
|
Robust Porter
|
23 Litres |
1.065 |
1.016 |
6.38 |
37.71 |
32.82 °L
|
1.9K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2015 3:33 PM |
Notes: |
|
Pilsner Marqell
|
Czech Premium Pale Lager
|
2.75 Gallons |
1.051 |
1.01 |
5.32 |
51.52 |
5.15 °L
|
1.9K |
1 |
|
Author:
|
|
counterbrewrecipes
|
|
Boil
Size: 3.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2016 5:53 PM |
Notes: MA - you will need reverse osmosis water for this recipe. incredibly soft water is the only way to make a true czech pilsner. Your water bottle will become your fermenter. You only add 1/8th of a teaspoon of gypsum.
I have bumped up the hops, I am assuming you'll probably go to the lab to purchase the extra stuff you need. the hops there are never fully potent because they are exposed to oxygen. taste before you dry hop and decide how much to add.
You have to use saflager 34/70 because it can ferment at 65 F no problem, so you can ferment this thing in your closet.
this is a decoction that starts with 3 gallons of water, then pull 3 quarts thick, and decoct. then repeat, then repeat... then sparge with up to a gallon to get to volume. |
|
B2D Bass Pale Ale ▼ 04.10.15
|
Belgian Pale Ale
|
5 Gallons |
1.059 |
1.016 |
5.71 |
283.94 |
35.36 °L
|
1.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2015 2:17 AM |
Notes: BREW DATES:
Brewing Notes: 04.10.15
Pre-boil OG 1.048 add water to 7 gallons got a pre-boil OG 1.040.
Boiled 30 of 90 minutes. Added 60 hops.
Check height of water at end of boil. Only 4 gal
Added coil, Whirlfoc, and 15 min hops @ 15 mins.
Check measuring stick again. Stick said 5 gal SS bucket said 4 gallons.
Pitched yeast 04.11.15 9PM Fermenting in office.
Keg date 04.24.15 purged air. Forced Carb 04.25.15 keep at 20 psi 4 days.
DRINKABILITY
Can't drink the shit. Off flavor. Maybe it's oxidized. Need to take a sample to Jim's house to discuss this 5 gallons of shit.
Standard Brewing Notes:
Create 7 gallons sparge water.
Chill keg 24 hours before carbonation.
Whirlfloc last 15 minutes
Yeast Nutrient last 10 minutes
Drafted Dan's House
Step by Step: Make 13 gallons (49 L) of brewing liquor with 100–150 ppm Ca2+ and a slightly lower level of carbonates. If you start with very soft, distilled or reverse osmosis (RO) water, use 5 teaspoons of gypsum and 4 teaspoons of chalk for your 13 gallons (49 L). (Yes, Burton-on-Trent's water is harder than this, but you don't need "extra chunky" water for a great clone.) Heat 12.5 quarts (11.8 L) 3.125 Gallons) of water to 163 °F (73 °C). Mash in grains and maize to 152 °F (67 °C) and rest for 1 hour.
DRINKABILITY:
04.25.15 First taste was bitter. Under aged. Stronger after taste.
Collect around 5.5 gallons (21 L) of wort, add brewing liquor to make 6.5 gallons (25 L) and boil for 90 minutes. Add hops, Irish moss and yeast nutrients at times indicated. Cool wort, aerate well and pitch yeast. Ferment at 68 °F (20 °C).
A trip to Bass's web site led to the inclusion of this clone in this collection. On their site, they mention a "light burnt roast aroma" to Bass. Michael Jackson claims that Bass uses a single addition of Challenger and North-down hops. He's probably right, but I think two Northern Brewer additions capture the minty flavor and aroma of Bass's hop presence in a homebrew clone.
|
|
English IPA
|
English IPA
|
21 Litres |
1.056 |
1.016 |
5.28 |
50.28 |
10.02 °L
|
1.9K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 3:55 PM |
Notes: |
|
Brown Foeder Base
|
Oud Bruin
|
98 Gallons |
1.052 |
1.004 |
6.29 |
9.02 |
18.1 °L
|
1.9K |
0 |
|
|
Boil
Size: 110 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 1.33 |
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: 1/23/2014 3:20 AM |
Notes: |
|
Whole Lotta Zappa (Hop The Wall IPA)
|
American IPA
|
7 Gallons |
1.061 |
1.016 |
5.93 |
57.32 |
4.95 °L
|
1.9K |
1 |
|
|
Boil
Size: 8.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2019 6:59 PM |
Notes: |
|
Blanche De Franche
|
Witbier
|
5.5 Gallons |
1.05 |
1.012 |
5.02 |
13.42 |
3.69 °L
|
1.9K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
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: 3/26/2013 9:17 PM |
Notes: Have 0.5 gallon of water boiling in brew pot to stop enzyme action as wort is added. |
|
Colin's Bavarian Wheat Beer
|
Weizen/Weissbier
|
6.5 Gallons |
1.054 |
1.014 |
5.14 |
13.94 |
7.08 °L
|
1.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2013 1:33 AM |
Notes: This beer is best consumed about 3 weeks after brewed. The flavor is fresh, mostly clove, and some light fruity notes. |
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