|
MC Hammered
|
American Pale Ale
|
19 Litres |
1.058 |
1.011 |
6.1 |
50.95 |
7.59 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 45 |
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: 5/3/2015 9:52 PM |
| Notes: Boiled for longer maybe another 20 mins? as the Gravity was not coming up as much as I would have liked. In the end I added 1kg of spray malt. Bottled with 115g of sugar on 15th March 2016 |
|
|
Mead Lane Dortmunder
|
Dortmunder Export
|
1.05 Gallons |
1.05 |
1.009 |
5.29 |
24.59 |
5.27 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 7:45 PM |
| Notes: |
|
|
Matt's Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.015 |
5.33 |
41.96 |
13.09 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6.23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:31 PM |
| Notes: |
|
|
Goody Topper - Heady Topper Clone
|
Imperial IPA
|
5.5 Gallons |
1.085 |
1.024 |
8.02 |
153.67 |
11.7 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2014 6:34 PM |
Notes: Sparge - Batch Sparge with 4 gallons water.
Fermenting - Primary fermenter only; no carboy.
Dry Hopping - Throw hops in without a bag. |
|
|
Simtra Mosalaxy IPA
|
American IPA
|
5 Gallons |
1.073 |
1.014 |
7.75 |
58.47 |
14.65 °L
|
2.3K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.122 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 4/3/2015 5:22 PM |
Notes: Yeast Alternatives: White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
Malt Specifics:
9.5 lbs of Maris Otter Liquid Malt Extract
8 oz Fawcett Dark Crystal Malt (120°L)
8 oz Muntons Crystal Malt (60°L)
8 oz Weyermann Caraamber Malt (28°L)
Place your crushed grains in a bag and soak in one gallon (4L) 160 °F water for 20 minutes. Rinse the grains with 2 qts (2L) hot water.
Add water until there is about 7.5 gallons in the kettle. Bring to a boil, remove the kettle from heat and stir in the malt extract.
Add the first wort hop additions and return the wort to heat. Boil for 90 minutes adding kettle hops at the times indicated.
Chill the wort to 150 °F, then add the hop stands. After 50 minutes chill to 68 °F.
Pitch the yeast, then aerate. Ferment at 68 °F.
Transfer the beer onto the dry hops in the secondary vessel. Dry hop for two weeks.
Prime to 2.5 volumes of CO2.
Recipe by Brad Robbins, Buffalo, NY
Winner 1st Place IPA at 2014 Amber Waves of Grain |
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|
Leffe Blonde
|
Belgian Blond Ale
|
11 Litres |
1.058 |
1.013 |
5.89 |
36.34 |
4.97 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 32 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 7:42 AM |
Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.
Briess Pils malt used but Extra Lite shown in recipe for higher PPG.
Minimash with 0.375kg of LME at 67 degrees for 45 mins. This high mash temp is to get mouthfeel be retaining some of the low temp sugars. Check OG after mash. Mash OG 1 point below.
2 + 1 litre ice and some chilled water required to quick chill wort.
Aerate wort with air stone for 10 minutes. Yeast enzyme in boil.
Overfilled fermenter by 0.5L and missed 1062OG.
Fresh pack of Abbaye Yeast used. Pitched at 16-17c on 30 August. Kept low for 2-3 days and then allowed to increase to 19c and then moved to warmer kitchen after 6-7 days.
Racked to secondary on 9 September.
Bottled 19 September 2015. |
|
|
Pangoklon IPA
|
American IPA
|
25 Litres |
1.054 |
1.01 |
5.77 |
45.13 |
4.24 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Carbonation drops |
Priming Amount: 160g |
Creation
Date: 2/16/2017 2:06 PM |
| Notes: |
|
|
Ahtanum IPA
|
American IPA
|
11 Gallons |
1.072 |
1.015 |
7.41 |
120.68 |
12.79 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 52 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 6:10 PM |
| Notes: |
|
|
Seaweed Base
|
Alternative Sugar Beer
|
21 Litres |
1.05 |
1.015 |
4.6 |
21.1 |
10.44 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2019 11:18 AM |
| Notes: |
|
|
SMaSH-Amber Original
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.016 |
5.85 |
35.91 |
13.73 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/16/2017 3:28 PM |
| Notes: |
|
|
American Smoked Wheat
|
American Wheat Beer
|
32 Litres |
13.192 |
2.336 |
5.81 |
23.4 |
7.23 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 38 Litres |
Boil Time: 60 |
Boil Gravity: 11.2 |
Efficiency: 90 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2017 8:31 PM |
| Notes: |
|
|
Blonde Ale Centennial Blonde
|
Blonde Ale
|
5.5 Gallons |
1.043 |
1.009 |
4.52 |
23.08 |
3.73 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 7/13/2016 6:26 PM |
Notes:
Can use US-05
http://www.homebrewtalk.com/showthread.php?t=42841 |
|
|
Spring Saison
|
Saison
|
25 Litres |
1.057 |
1.012 |
5.97 |
28.26 |
10.16 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
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: 3/20/2016 11:26 AM |
| Notes: |
|
|
Hepne Brygg #33
|
German Helles Exportbier
|
20 Litres |
1.051 |
1.009 |
5.62 |
19.02 |
7.06 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 64 |
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: 8/7/2016 12:52 PM |
| Notes: |
|
|
Vanilla Milk Stout
|
American Stout
|
5.5 Gallons |
1.061 |
1.022 |
5.16 |
42.32 |
37.12 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2017 7:16 PM |
| Notes: |
|
|
Blue Moon Clone
|
Witbier
|
5 Gallons |
1.032 |
1.008 |
3.22 |
19.1 |
6.12 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6.52 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 35 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2016 1:00 AM |
| Notes: |
|
|
Columbus IPA
|
American Pale Ale
|
5.5 Gallons |
1.032 |
1.01 |
2.79 |
97.5 |
6.22 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 35 |
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: 10/5/2015 9:16 PM |
| Notes: |
|
|
Amarillo/Mosaic Session IPA
|
American IPA
|
46.2 Litres |
1.053 |
1.015 |
5.04 |
71.91 |
5.02 °L
|
2.3K |
3 |
|
|
Author:
|
|
steve_lmnop
|
|
| Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 11/7/2014 10:39 PM |
Notes: Simple grain bill to showcase the citrusy hop taste.
Depending on the final taste of this recipe, I will likely refocus the late additions of hops to a hop stand/whirlpool rather than during the boil to see how that changes the taste.
Brew notes:
-very light in colour
-light body
-dry finish (FG 1.008)
-aroma is AMAZING |
|
|
The Tail Of A Whale Clone
|
Mixed-Style Beer
|
20 Litres |
1.052 |
1.015 |
4.94 |
18.27 |
8.29 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2020 7:34 PM |
| Notes: Add rice hulls to mash |
|
|
Pineapple Sour (by Philly Sour Yeast)
|
Berliner Weisse
|
27 Litres |
1.031 |
1.006 |
3.31 |
7.85 |
2.51 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 75 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 4.55 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 1.82 bar |
Creation
Date: 4/13/2021 7:15 AM |
Notes: Mash in and Mashing @ 70'C 11:31 12:17 46 mins
(7.99 Plato, PH 5.15)
Raise 82'C 12:17 12:24 7 mins
recirrculate 12:24 12:36 12 mins
Fly Sparge: 85'C 12:36 12:57 21 Mins
(sparge total: 10.6 liters) off shoot because of low convesion
12:36 (3 litres)<br /> 12:42 (2.8 litres)<br /> 12:45 (2.8 litres)<br /> 12:49 (2 litres)<br /> ------ 12:57
pre Boil to 100'C 12:57 13:13 15mins
Boil 75mins 13:13 14:28 75mins
galaxy 4g (45mins) 13:44 <br />
delta floc (15mins) 14:13
galaxy 4g (5 mins) 14:22
wort chill 14:30 15:10 40mins
Cast out (7.89 plato) PH5.11 @26liter @ 29Celcius 15:15 15:25 10mins
1/7/2021 Brewday (day 1) :
pitched Lallamand Phylli sour 11.5g @18'C
3/7/2021 start ferment (Day 3):
change ferementation temp @ 24'C
13/2/2021dump trub (Day 13)
dump trub + split to 2 kegs
keg 1 15liter beer added in 1kg blueberry puree
keg 2 7 liter beer add in 1 liter del monte pineapple juice and 0.5kg pineapple purees
GPC : 1.92 ABV plato 3.86 PH3.32
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