|
Polaris
|
American IPA
|
20 Litres |
1.059 |
1.011 |
6.34 |
55.83 |
9.93 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Force Carb |
Priming Amount: 1 Bar |
Creation
Date: 6/17/2014 8:04 PM |
Notes: 4-5 dager primær gjæring / 4-5 Primary Fermentation
1 uke kjølig med tørrhumling / 1 week dry hopping
-Brewed this beer 5-6 times, with small variations, found this to be my favorite thus far. Turns out good every time.
Force carb or use 80-100g sugar for priming.
|
|
|
Vanilla Brown Ale - Madura Clone
|
Mild
|
5 Gallons |
1.059 |
1.02 |
5.15 |
27.74 |
17.31 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 11/26/2014 3:03 PM |
| Notes: Steep 2 vanilla beans in scotch for 3-4 weeks. Add to secondary and sit for 3 weeks. |
|
|
Bryan Buono's Recipe 2
|
Russian Imperial Stout
|
4.5 Gallons |
1.155 |
1.039 |
15.23 |
145.96 |
87.37 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2011 12:09 AM |
| Notes: Kiss Destroyer Stout... Getting better as it ages... Thought it was a little stronger.. but it's good... Will post previous recipe later |
|
|
Vanilla Porter
|
Robust Porter
|
5 Gallons |
1.062 |
1.02 |
5.41 |
33.39 |
32.94 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 1:36 AM |
| Notes: |
|
|
Štajerc #1
|
Best Bitter
|
27 Litres |
1.046 |
1.012 |
4.53 |
26.5 |
3.24 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.104 |
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: 11/23/2015 9:08 PM |
| Notes: |
|
|
Dundalk Irish Heavy
|
British Strong Ale
|
5 Gallons |
1.062 |
1.015 |
6.37 |
48.03 |
17.53 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 5.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2016 12:47 PM |
Notes: Official NORTHERN BREWER Instructional Document
Built from the foundation of our legendary
Irish Red, Dundalk boasts a deep garnet
hue and more robust malt backbone than
the traditional Irish session ale. Subtle notes
of orange marmalade offered by UK Target
hops complement the earthy, woody-herbal
character of classic Fuggle. A complex
profile of toasted biscuit, crusty bread,
gentle roastiness and faintly sweet caramel
flavors melds perfectly into this smooth,
balanced sipper.
O.G. 1.062 READY: 6 WEEKS
Suggested fermentation schedule:
- 2 weeks primary; 2 weeks secondary;
2 weeks bottle conditioning
MASH INGREDIENTS
- 9.25 lbs. Warminster Floor Malted Maris Otter
- 0.5 lbs Simpsons Caramalt
- 0.25 lbs English Roasted Barley
BOIL ADDITIONS & TIMES
- 1 oz Target (60 min)
- 1 oz Fuggle (10 min)
- 1 lb Corn Sugar (0 min)
YEAST
- Safale S-04. Optimum temperature: 64°-75°F
- Wyeast 1968 London ESB Ale Yeast.
Optimum temperature: 64°-72°F
- White Labs WLP002 English Ale Yeast.
Optimum temperature: 65°-68°F.
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 150° F for 60 minutes
Mashout: 170° F for 5 minutes
BOIL ADDITIONS & TIMES
1 oz Target (60 min)
1 oz Fuggle (10 min)
1 lb Corn Sugar (0 min)
YEAST
Safale S-04. Optimum temperature: 64°-75°F
Wyeast 1968 London ESB Ale Yeast.
Optimum temperature: 64°-72°F
White Labs WLP002 English Ale Yeast.
Optimum temperature: 65°-68°F.
DUNDALK IRISH HEAVY (All Grain) |
|
|
PivceZaZivce
|
International Amber Lager
|
22 Litres |
1.047 |
1.009 |
4.97 |
23.87 |
7.23 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 30 |
Boil Gravity: 1.059 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2016 8:25 AM |
| Notes: |
|
|
Saison D'Hiver
|
Saison
|
12.5 Gallons |
1.067 |
1.015 |
6.79 |
19.75 |
28.54 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 14.92 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 9/4/2021 7:08 AM |
Notes: Mashing Instructions:
128 F 10 minutes Strike 9 Gallons
131 F 15 minutes Direct
145 F 30 minutes Strike
154 F 30 minutes Strike
Special Instructions / Notes:
Mash schedule based upon some typical belgian regimes.
Vanilla bean and cinnamon stick were added at knockout.
Beer will be fermented warm (aka upper 70s).
12 Gallons was split into 2 6 gallon batches (half fermented by Drew, half by Jim K.). The last .5 gallons was placed into a gallon growler and pitched with the Wit yeast and will be cared for by Cullen. |
|
|
Northern Brewer Chocolate Milk Stout
|
Sweet Stout
|
5 Gallons |
1.057 |
1.02 |
4.87 |
26.36 |
40.95 °L
|
2.2K |
1 |
|
|
Author:
|
|
Majawat
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 51 ° F |
Priming Method: co2 |
Priming Amount: 31.57 psi |
Creation
Date: 1/11/2021 1:26 AM |
| Notes: |
|
|
Neomexicanus Chama Pale Ale
|
American IPA
|
6 Gallons |
1.046 |
1.008 |
4.9 |
45.45 |
7.61 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2015 1:48 AM |
| Notes: Recipe from: http://www.fivebladesbrewing.com/neomexicanus-hop-review-chama/ |
|
|
Simple Sir Dark Mild
|
Mild
|
3 Gallons |
1.037 |
1.009 |
3.7 |
20.08 |
25.85 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 9:24 PM |
Notes: A pretty strait forward ale and a great beer to use to build a yeast cake to pitch a huge stout onto. This beer is traditionally cask conditioned but very clear so S-04 would also be a great choice for yeast.
Like some of my other recipes feel free to use my label here. You can use my brewery logo or add your own. I've posted both with and without.
http://i.imgur.com/xE2rOTw.jpg
http://i.imgur.com/wSvEjvd.jpg |
|
|
Smithwick's Irish Ale
|
Irish Red Ale
|
25 Litres |
1.053 |
1.013 |
5.18 |
25.51 |
20.67 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 5/26/2015 8:56 AM |
| Notes: This is the version exported to the U.S. Have a Smithwick's! |
|
|
Oatmeal Raisin Cookie Brown Ale
|
American Brown Ale
|
5 Gallons |
1.1 |
1.023 |
10.02 |
41.81 |
44.43 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 10/15/2017 11:32 PM |
| Notes: |
|
|
Roundtripper Raspberry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.059 |
1.018 |
5.33 |
17.63 |
9.38 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2014 12:09 AM |
Notes: Steep malts and oats for 30 min @ 150 degrees in 2-3 gallons of water. Remove grains from wort and bring to boil.
Cool to around 75 degrees and place into fermenter.
Pitch yeast and allow to ferment for 7 days.
Add 6 pounds (96 oz) of raspberry puree Let ferment/flavor for an additional 7 days. Rack to another carboy to separate the berry solids. |
|
|
French Saison
|
Saison
|
21 Litres |
1.053 |
1.006 |
6.26 |
23.41 |
5.2 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2018 7:45 PM |
| Notes: |
|
|
Rose Hips Weizenbier
|
Weizen/Weissbier
|
5.5 Gallons |
1.066 |
1.017 |
6.54 |
15.24 |
9.49 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2014 12:57 PM |
| Notes: |
|
|
Imperial IPA
|
Imperial IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.27 |
80.05 |
8.16 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2014 12:09 AM |
| Notes: |
|
|
Simple Starter Lambic - Mad Fermentationist/American Sour Beers
|
Lambic
|
5 Gallons |
1.057 |
1.007 |
6.62 |
3.94 |
3.76 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
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: 11/25/2015 2:56 PM |
Notes: A starter lambic for me, I didn't have aged hops or existing culture.
Will throw in dregs from a Cuvee Rene and a Tilquin Oude Gueze a L'ancienne.
4/18/2016. grav: 1.018. smell is kind of sulfurous, mildly reminds me of rotten eggs. taste is moderately sour, flavored like a lemon. might do well with some kind of citrusy dry hopping.
9/10/2016. grav : 1.016, smells kind of musty, with a tad of funk. not as sour as other 2 beers, taste has some funk and a straight forward mild acidity, no longer picking up much lemon.
12/22/2016: grav: 1.015, very buttery, kinda sour. no sulfur. |
|
|
Sierra Nevada Pale Ale Experiment
|
American Pale Ale
|
7.5 Gallons |
1.055 |
1.012 |
5.69 |
37.8 |
6.58 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2015 10:39 AM |
Notes: Like always I do a whirlpool from the end of the boil till the temp reaches 170, this can take a while but its worth it
you could go as far as to use 1 ounce at 2 then dry hop 1.5 ounces, I chose not to dry hop this time and it worked worked only because I have a whirlpool pump now and its automatic
this turned out perfect, yes you use a lot of cascade, but I had a pound in the fridge and decided to try this, I couldn't be happier, follow the recipe exactly, scale it to your size and you will be happy, enjoy |
|
|
My Grapefruit IPA
|
American IPA
|
22 Litres |
1.033 |
1.006 |
3.51 |
84.98 |
22.93 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2017 9:02 AM |
Notes: Mashing:
22L strike water at 68 degrees C - 75 minutes (Iodine test at 60 minutes first)
10L sparging water at 78-80 degrees C for 20-30 minutes (better 30)
1 tea spoon of irish moss 10 minutes before boil end |
|
|
|
|