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Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 78

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: 8/15/2019 7:12 PM

Notes: From the brewer:

54 IBUs

Mash at 45-62-72-78°C. Hop pellets rather than cones, 95% of the hops used are German or Slovenian. Yvan : "Tettnanger and Saaz stand for the bulk, and beyond them, we primarily use Savinjski Golding and Hallertau Hersbrucker".

Collect wort at 21-22°C; weak beers are allowed up to 26°C to encourage esters, strong beers up to 24°C to minimise fusels. 5-6 days in fermenter and 14-15 days in secondary at 23°C

It has a wholly unique flavor: a bright lemon stiffened by minerally hard water up front, then a slow evolution into a dry herbal finish....The beer may be hop-heavy (in addition to bittering additions, Senne dry-hops Taras Boulba)....“It’s a yeast we’ve chosen carefully for the subtle, mellow esters it gives. We enhance them using very flat fermenters we designed ourselves.” He points out that the bitterness comes from the hops, not phenolics, but I’d emphasize all the heavy lifting the yeast does in other ways. Esters up front accent the lemony hopping and create the spritz that buoys this beer. In Taras Boulba, the way those esters work with the bitterness, the way their aromas harmonize with the citrusy hops, are what tie the beer together.

From Northern Brewer on Homebrewtalk.com

Author:

baronvonbier

Boil Size: 8.3 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

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: 3/6/2014 4:39 PM

Notes:

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

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: 5/22/2016 1:09 PM

Notes: Norther Brewers Caribou Slobber

Author:

ThatOldPC

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 1:44 PM

Notes:

Author:

mystikhybrid

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 85

Mash Thickness: 1.25

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: 4/3/2015 3:22 PM

Notes: Heres goes nothin.

Author:

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 14.7

Efficiency: 84

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 4:56 PM

Notes: datum vareni? kolem konce roku?
predek krasne tahle hutna cokolada, ale strasny zcezovani, nekolikrat vyndano ze scezovacky, prohrabano komplet..cca 6 hodin..nechano na balkone a chmelovar az druhy den..pri 70stupnich dosel plyn, dovareno na dvouplotne, var s temer priktytou poklici, aby byl poradny var,jinak jen male prevalovani. po osmi dnech pridavam coko beans a oak chips, chutna jemne. po ochutnani nejdrive hodne chmelove, cokolada se ztratila, po tzdnu kupodivu dobre, jemneee, prazenost lehka, cokolada...horkost pryc
+ laktoza 15 min var
vanilka jedna 10 min
coko boby trochu pripaleny . 40g. na zacatku supoer cokolada...
oak chips mesic pri 20 stupnich na sekundaru.
chut hoblin hodne citit, ale pivo hodne suche, tenke telo, prazenost az lehka nakyslost... vanilka ani cokolada ci sladkost z laktzy neni citit
24.2. bomba, jemne, chute prostoupily, kyselost je pryc, i prazenost ustoupila, krasne jemne,telo plne, vystupuje vanilka, kokos...

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2018 9:28 AM

Notes:

Author:

Mark F.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 1/30/2016 1:16 PM

Notes: This beer is my first try at a Gose style ale. I will let you know the results. My plan is to sour mash the wort overnight with the acidulated malt sprinkled on top and sealed with plastic wrap and a blanket. then boil it the usual manner adding salt and coriander to the last 15 minutes with the Irish Moss. I am planning to use the Kolsh yeast because it is winter now and my brew area stays a natural 60. I hope also that the Kolsh yeast brings a bit of fruitiness out to counter the sour and the saltiness.

Author:

Beef

Boil Size: 13 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 2:32 PM

Notes:

Author:

Tom Nuss

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 6:46 PM

Notes: Recirculate mash at 145 60min
Sparge at 170

http://byo.com/stories/issue/item/600-esb-style-profile

BEST Red X malt is specially created for brewing red-tinted beers. You can use BEST Red X for up to 100% of your grain bill – no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X the best choice for creating a broad range of new beers, such as red-tinted wheat beers.

As with all BEST malts, BEST Red X is produced using a special malting procedure exclusively from two-rowed summer brewing barley from recognized and thoroughly tested barley varieties.

Use: Basemalt for all red beers.

Perfectly suited for amber beer, wheat beer, altbier, ale, dark beer as well as for other beers.

Color:28-32 EBC / 11-13 L

Author:

dododo

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2014 11:30 PM

Notes:

Author:

AndyBlackwood

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: Corn Sugar

Priming Amount: to taste

Creation Date: 3/10/2014 2:07 AM

Notes:

Author:

LittleMonstersBrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.25

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: 11/22/2015 7:31 AM

Notes: Mash @ 4.5gal 166/170 depending on setup
Rest @ 151F for 70min

Mash out or Fly sparge with roughly 4.5gal @ 175F for an 45min-1hr

Collect 7.5gal of wort

Boil for 60min or until target 1.090ish is reached.

1600ml final volume Starter. 12hr (minimum) before brew day. Refrigerate over night. Pull out at start of brew day and decant to 400ml. Allow starter to warm up during the brew day. Should be at 68-70F at Pitch time. Rock bucket or Carboy for 5min to air rate.

Author:

robertaalexander

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 10/31/2012 12:31 AM

Notes:

Author:

MrBIP

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2014 11:01 AM

Notes: Note:
Mash only base malt, special b and c40.
Steep roasted barely, chocolate malt and midnight wheat in wort at 150-155 for 30 minutes prior to starting the boil.

1st Place, Frankfort Beer Week / Stormcloud Brewing, 2015.

https://untappd.com/b/stormcloud-brewing-company-priddle-s-porter/1489846

Author:

brunsy70

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 9/26/2016 10:32 PM

Notes:

Author:

counterbrewrecipes

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2016 1:23 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

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: 2/9/2017 5:02 PM

Notes: references :

byo brewing with honey :
https://byo.com/mead/item/322-brewing-with-honey

oat and honey ale template : http://www.homebrewtalk.com/showthread.php?t=197840

belgian oat ale :
http://www.craftedpours.com/homebrew-recipe/belgian-style-oatmeal-blonde-ale-recipe

Author:

RBakkert

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 3.75

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: 1/23/2019 7:45 AM

Notes: Put 25,5Liters of water in the kettle,

Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.

Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.

Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).

After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.

Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.

Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.

Now siphon your wort to the second keg/bucket. Let it rest for another week.

Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.

Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.

Cheers!

Author:

simpig

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 2/26/2013 5:09 PM

Notes: Something is not right with the IBUs, I've added the ingredients incorrectly - IBUs are about 10x expected. If I divide all the hop quantities by 10 then things look good...help would be appreciated.

***assuming hops are 80% water, quantities below should be reduced by 80%.

‘Wet Hopping’
Amsterdam brewer Iain Mcoustra (@_murdoch) and Toronto Brewing owner, Zach (@torontobrewing) accepted the challenge to make a wet hop beer with Zach’s fresh Nugget Hop harvest.

Amsterdam/Toronto Brewing ‘Wet Hop” Beer Recipe

Malts
Rahr 2-row – 18 kg
Weyermann Carafoam – 1 kg
Weyermann Cara Munich type three – 450 g
Weyermann Acidulated – 200 g
Hops
Simcoe @14%aa (leaf) – at boil addition – 140 g
Nugget Wet Hops – First Wort – 50 g
Nugget Wet Hops – 20 minutes – 900 g
Nugget Wet Hops – Whirlpool – 900 g
Nugget Wet Hops – Hop Blocker – 50 g
Added 55g of calcium chloride at mash in
Mashed into 53 L of water for a one hour rest at 66 C
Brought up to 76 C before vorlaufing
Ran off to 90 L and 13 P pre-boil.
Boiled vigorously for 60 minutes.
Cast out volume was 78 L at 14.8 P. Wet hops will absorb a significant volume of wort.