Kevin (Jamil's) Vienna Lager
|
Märzen
|
12 Gallons |
1.049 |
1.011 |
4.93 |
25.59 |
10.75 °L
|
7.8K |
1 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2015 3:11 PM |
Notes: Won 1st :) and 2nd
http://www.stlbrews.org/competition/2016MicrofestWinners.html
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|
Caramel Amber Ale
|
American Amber Ale
|
19 Litres |
1.045 |
1.008 |
4.94 |
39.61 |
16.1 °L
|
7.8K |
0 |
|
|
Boil
Size: 23.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2015 1:20 AM |
Notes: http://www.homebrewtalk.com/showthread.php?t=167880
Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.
*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/showthread.php?t=114837
But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer.
The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.
Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water
Below is an alternative syrup.
Sugar #5
This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar. |
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Mosaic IPL
|
No Profile Selected |
5.5 Gallons |
1.063 |
1.016 |
6.16 |
65.99 |
7.67 °L
|
7.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2013 5:37 PM |
Notes: This is a simple IPA recipe but fermented with lager yeast at lager temps..Primary for 14 days @ 48-50*F..D. rest for 48 hours @ 65*F..Lager at 35*F for 2 months..Dry hop last week of lagering before racking to serving vessel
mash volume 4 gallons
batch sparge volume 5 gallons
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Prima Pils Clone
|
German Pils
|
6.08 Gallons |
1.053 |
1.014 |
5.17 |
46.25 |
3.28 °L
|
7.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2017 4:23 AM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/victory-prima-pils-clone/ |
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Hard Root Beer
|
Specialty Beer
|
5.5 Gallons |
1.076 |
1.022 |
7.04 |
0 |
20.37 °L
|
7.8K |
5 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2015 1:11 PM |
Notes: |
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Chinook/Cascade IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.011 |
7.13 |
66.41 |
6.8 °L
|
7.8K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2016 5:08 PM |
Notes: |
|
003
|
American Pale Ale
|
24 Litres |
1.048 |
1.012 |
4.82 |
49.63 |
5.74 °L
|
7.8K |
0 |
|
Author:
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Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 3/23/2015 10:34 AM |
Notes: og 12 |
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Bruhaha - THC (Cannabis) Beer
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Belgian Tripel
|
4 Gallons |
1.075 |
1.01 |
8.62 |
43.26 |
6.03 °L
|
7.8K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 2.9 oz |
Creation
Date: 12/6/2019 8:07 PM |
Notes: This was originally taken from a Belgian Blonde Strong Ale recipe. As this is a THC infused beer I decided to go with a more estery yeast, a small amount of biscuit malt for body and color, and some coriander and additional IBU to cut the grassy flavor of the tincture, which makes it a bastardized tripel. The small batch and higher alcohol reflects this is a beer intended to be savored and aged.
Also, the starting gravity was 1.049 with a 5.5 gallon start. OG is accurate.
Added 0.5 oz of crushed coriander at 10 min along with the Saaz hops.
The Candi Sugar was added to the wort at 100 degrees.
The honey was added at 75 degrees, just prior to pitching the yeast.
Fermented at 65 degrees 2 days and raised to 68 degrees for 5 days. Transferred to secondary after one week. Gravity was 1.012 at transfer. Secondary for two weeks at 68 degrees. Beer began lightly carbonating which is why the priming sugar is fairly modest.
The THC tincture was made with decarboxylated trim leaves and very small buds soaked in rectified spirits (diluted to 60% abv - 120 proof). Tincture was warmed in a mason jar to 120 degrees for 2 hours, then stored 2 months, shaking once per week.
It was tested for a metered 1.8tsp (0.3oz) per 12 ounces to get a regular user pretty high. The THC tincture was added directly to the bottles with syringe (~8ml) for an additional 1.5% abv (12 oz/0.3oz= 40; 60abv/40=1.5).
One was bottled in a clear glass to observe the setting and final color. All other bottles were brown as we were unsure if the chlorophyll will impact the beer. The first image is the beer two hours after bottling and the remaining tincture, which was roughly 10ml per 12 oz.
We saved a six pack of base beer for aging. In hindsight, it would have been best to add the tincture to a tertiary fermentation for 1-2 weeks to allow for some of the green to settle out. the second picture is 10 days of settling. |
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American Light Lager
|
Light American Lager
|
5 Gallons |
1.035 |
1.006 |
3.78 |
17.77 |
2.28 °L
|
7.8K |
2 |
|
Author:
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dalex299
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Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2016 4:44 PM |
Notes: Liquid Yeast Options:
White Labs- American Pilsner Lager 840
OR
Wyeast- American Lager 2035
Bring Water to Boil (according to your kettle volume) If you are able to boil the entire batch you will get better hop utilization.
Turn off burner , add extracts stir until dissolved.
Return to heat bring to boil.
Once boil is controlled, start 60 minute timer and add .75 oz of Mount Hood Hops.
Last 10 minute to Submerge wort chiller to sanitize.
Last 5 minutes add .25 Mount Hood Pellet Hops
Cool below 80 deg aerate well and pitch yeast.
Maintain Fermentation Temp of 68 degrees.
Follow you normal practice of racking to secondary, some people do, some people do not. This recipe would be safe to leave in primary until ready for packaging.
OG: 1.034
FG: 1.005
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Raspberry Tart
|
Fruit Beer
|
5.5 Gallons |
1.061 |
1.015 |
6.03 |
16.86 |
8 °L
|
7.8K |
6 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 2/20/2013 3:22 AM |
Notes: Let ferment for a week or until the fermentation settles down. Transfer to another large fermentor on top of the raspberries (also the orange peel, lemon and lime). You will need head space because the sugars from the fruit will restart the fermentation. You can put the fruit into a muslin bag to help separate the beer later on.
After about two weeks on the fruit transfer to another fermentor. This fermentor should be smaller since there will not be another fermentation.
If there isn't enough lemon/lime taste add more before transferring to the final fermentor or bottling/kegging. |
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Railgun's Basic Braggot
|
Braggot
|
2 Gallons |
1.085 |
1.021 |
8.37 |
0 |
12.43 °L
|
7.8K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2015 5:58 PM |
Notes: Sanitize your gear, duh! Bring at least a half gallon of water to boil, remove from heat. Add DME's and stir to dissolve. Add honey and stir until combined. Some folks suggest boiling the scum out of the honey once combined, but I've had good luck otherwise. Cool the wort. While cooling, load your fermenter with a gallon of room temperature bottled spring or purified water. When cooled, add wort to fermenter, prep and pitch your yeast.
Secure an airlock and let ferment in cool dark place for 2 to 3 weeks. Next you have a choice; bottle unprimed for a still/ slightly carbonated braggot, or prime bottles with 1 tsp of honey or sugar per bottle to get a sparkling braggot. Once bottled, I suggest letting it age for a month. After aging, sparkling should be cold conditioned for 2 weeks minimum. Still braggot can be chilled or serve room temperature.
Enjoy! |
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Sour Ale - IPA Kettle Sour
|
Fruit Lambic
|
5.5 Gallons |
1.057 |
1.008 |
6.32 |
6.3 |
4.13 °L
|
7.8K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 11/23/2015 9:00 PM |
Notes: Gypsum: 6g
Epsom salt: 1g
Calcium chloride: 2g
HALF TO MASH... HALF To SPARGE
http://www.themadfermentationist.com/2013/04/nanus-naardensis-and-custersianus-three.html |
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Hofbräu Dunkel
|
Munich Dunkel
|
45 Litres |
1.049 |
1.007 |
5.48 |
21.02 |
18.28 °L
|
7.8K |
8 |
|
|
Boil
Size: 53.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 12:58 AM |
Notes: |
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Orange Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.069 |
1.026 |
5.64 |
10.32 |
5.07 °L
|
7.8K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 6/27/2015 5:39 PM |
Notes: |
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Dirty Blonde Ale
|
Blonde Ale
|
5 Gallons |
1.063 |
1.016 |
6.16 |
26.79 |
6.99 °L
|
7.8K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 1/27/2012 9:27 PM |
Notes: Mash with 4.25 gal, 1/2 tsp Chalk, 1/2 tsp Calcium Chloride, 1/2 tsp Epsom Salt
bottled on 2/26, FG: 1.009 |
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Passion Fruit IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.62 |
72.67 |
10.71 °L
|
7.7K |
8 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2018 8:05 PM |
Notes: |
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Bakke Brygg Dunkelweizen 25 L
|
Dunkelweizen
|
25 Litres |
1.047 |
1.01 |
4.85 |
14.05 |
17.74 °L
|
7.7K |
7 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Sukkerlake |
Priming Amount: 8,5 g sukker/L |
Creation
Date: 9/6/2014 1:40 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å gjøre:
Innmesk på 37 grader
45 grader i 10 min (ferulsyresteg)
50 grader i 10 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 16 grader før pitching av gjær.
Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP351, WLP380, Safbrew WB-06 |
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'Murican Braggot
|
Braggot
|
5 Gallons |
1.081 |
1.025 |
7.47 |
19.98 |
11.51 °L
|
7.7K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 73 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2013 8:54 AM |
Notes: USE LIGHT HONEY.
LATE ADD RETAINS SOME LEMONY HONEY FLAVOR. |
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Juicy Fruit IPA
|
Double IPA
|
3 Gallons |
1.085 |
1.028 |
7.52 |
0 |
7.07 °L
|
7.7K |
0 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 1.15 |
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: 4/13/2017 3:30 PM |
Notes: |
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Peach Saison
|
Saison
|
5.5 Gallons |
1.061 |
1.017 |
5.76 |
27.73 |
3.98 °L
|
7.7K |
0 |
|
|
Boil
Size: 7.85 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
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: 6/8/2017 9:27 PM |
Notes: |
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