Mothers Towhead Clone
|
Blonde Ale
|
6 Gallons |
1.051 |
1.012 |
5.16 |
20.1 |
3.84 °L
|
1.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2014 6:35 PM |
Notes: very nice light bodied blond ale, compares to a lager without the spice, let it age 30 days before it tastes like toehead and you will be reworded |
|
Irish Red Ale
|
Irish Red Ale
|
6 Gallons |
1.058 |
1.015 |
5.55 |
17.26 |
17.44 °L
|
1.9K |
1 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2014 9:37 PM |
Notes: |
|
Peach Wheat
|
Weizen/Weissbier
|
5 Gallons |
1.049 |
1.011 |
4.96 |
16.02 |
6.42 °L
|
1.9K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Sugar |
Priming Amount: 5 oz |
Creation
Date: 4/19/2015 2:04 PM |
Notes: |
|
Garage Winter Ale
|
American Amber Ale
|
24 Litres |
1.078 |
1.018 |
7.86 |
25.66 |
6.44 °L
|
1.9K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
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: 11/27/2015 9:28 AM |
Notes: |
|
West Coast IPA Feb 27
|
American IPA
|
5.2 Gallons |
1.064 |
1.013 |
6.75 |
69.92 |
6.39 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 50 |
Boil Gravity: 1.057 |
Efficiency: 69 |
Mash Thickness: 1.875 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/14/2019 12:44 AM |
Notes: US 04 yeast
fast ferment48 hours and slowing down after
low mash temp 149-146 end
|
|
Citra Slam Pale Ale
|
American Pale Ale
|
3 Gallons |
1.057 |
1.011 |
6.12 |
48.61 |
6.31 °L
|
1.9K |
3 |
|
|
Boil
Size: 4.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 8/24/2017 12:23 AM |
Notes: |
|
KBS - 1 Gallon
|
Imperial Stout
|
1 Gallons |
1.094 |
1.025 |
9.14 |
66.45 |
50 °L
|
1.9K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2018 1:19 AM |
Notes: |
|
Strawberry Blonde
|
Fruit Beer
|
5.5 Gallons |
1.049 |
1.009 |
5.18 |
27.95 |
6.99 °L
|
1.9K |
5 |
|
|
Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 8/21/2021 10:57 AM |
Notes: 11/2023 - Batch 4: Last time the amount of fruit was 4.5 lb in about 5 gallons, frozen, pureed with lots of pectinase added. Adding pectinase to the ingredients. Used about 1/3 of the bottle from BSG (28g total) or about 9-10 grams.
The first two batches, I tried to put in 10 lb, but it was a struggle to fit and made it quite difficult to work with. 5 lb or 1 lb/gallon seemed to work, but the berries I'm using are very flavorful. Regular store-bought ones would likely need more lbs/gallon or boosting with extract.
added pectinase, 1 oz/28g Barbe Rouge, and 5 lb strawberry puree (frozen + food processor) on day 5. Delay due to illness. I think 2 days would have been perfectly post-krausen.
3/2023
Sticking with Barbe Rouge. Newest batch is smaller, putting 5 lbs/5 gallons. This was possibly the best batch I've made.
Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630). Tried Zamba as dry hop and worked. Shifting to Barbe Rouge to accent red fruit.
Added hibiscus tea to attempt 2 (Zamba) to give a more acidic note and also a little bit more color. Turned out very nicely.
Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde
Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5
let it ferment for 14 days and keg to 3vol. |
|
140 IPA
|
American IPA
|
5 Gallons |
1.083 |
1.025 |
7.69 |
73.1 |
6.07 °L
|
1.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 2 |
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: 1/22/2015 6:59 AM |
Notes: Whirlpool for 10mins then let steep for 30mins. Chill to fermenter. Dry hop 44g cascade for 3 days & 44g centennial. Transfer/rack then dry hop the rest for 3 days. Keg after fining.
Yeast pitch: make 8L starter add 1vial of yeast, rack off wort after 24hr then pitch slurry
379 billion yeast cells needed |
|
JuleBrygg
|
Holiday/Winter Special Spiced Beer
|
21 Litres |
1.06 |
1.014 |
6.06 |
81.99 |
22.96 °L
|
1.9K |
1 |
|
Author:
|
|
Ekangersmuget
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 10/4/2012 10:57 AM |
Notes: gjærer på ca 20 .. skal tilsettes 3,66g brunt sukker for karbon. |
|
Fort ISO
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.068 |
1.016 |
6.81 |
56.43 |
5.24 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/27/2019 5:46 PM |
Notes: After boil, add immersion cooler and cool to ~180 +/- 5 degrees and proceed to a 20 minute whirlpool/hopstand. Use spoon to stir every ~5 minutes a bit.
DH1 @ Mid-Fermentation (~Day 2.5 @ 1.024-1.028)
DH2 @ Tail-End of Fermentation (Day 7)
Notes:
Great Western 2-row
Bob's Red Milled Rolled Oats
Walla Walla White Wheat (1#) + BW White Wheat (.5#) |
|
NZ Hazy
|
Specialty IPA: New England IPA
|
22 Litres |
1.058 |
1.011 |
6.21 |
21 |
7.57 °L
|
1.9K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 6/13/2019 5:04 AM |
Notes: |
|
#5 Australian Pale Ale
|
American Pale Ale
|
10 Litres |
1.047 |
1.01 |
4.84 |
48.32 |
11.42 °L
|
1.9K |
1 |
|
|
Boil
Size: 12.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2017 12:24 AM |
Notes: |
|
7 Deadly Cs V2
|
American IPA
|
10 Gallons |
1.084 |
1.021 |
8.22 |
70.26 |
7.93 °L
|
1.9K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 1/16/2020 7:03 PM |
Notes: |
|
Hazy Ipa African Queen
|
American IPA
|
5 Gallons |
1.062 |
1.015 |
6.14 |
40.77 |
7.63 °L
|
1.9K |
0 |
|
|
Boil
Size: 7 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: 68 ° F |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 1/6/2020 11:40 PM |
Notes: Instructions:
Start with 7 Gallons of RO water
mash the grains at 154 F for 60 minutes. After grains have mashed strain the bag out and sparge some hot water to extract any remaining sugars. Should have about 6.5 Gallons after mash.
Boil for one hour and add the hops. After boil is done chill down to 70 F and transfer to fermenter and pitch the yeast. ferment for about 3 weeks and add dry hops as recipe says. (NOTE: I used A38 Juice i had to let it sit and ferment for 3 weeks tasted too young at 2 weeks) after fermentation is done bottle with 5 oz of corn sugar and let sit for another 2 weeks at 68 F.
Refrigerate and enjoy!
Side note: Remember to sanitize everything so you don't get any contamination! |
|
FUGGLES ALE
|
Ordinary Bitter
|
21 Litres |
1.042 |
1.01 |
4.19 |
24.76 |
6.24 °L
|
1.9K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2017 8:40 PM |
Notes: OG 1.042
FG 1.010 |
|
T-B Pilsner
|
German Pils
|
20 Litres |
1.046 |
1.008 |
4.98 |
30.91 |
3.58 °L
|
1.9K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 8:25 AM |
Notes: |
|
Dry Irish Stout
|
Dry Stout
|
5 Gallons |
1.038 |
1.009 |
3.83 |
20.26 |
35.94 °L
|
1.9K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 5/2/2015 1:31 AM |
Notes: OG: 1.042 due to over dilution of wort when filling primary fermenter. This ended up giving the beer a thin, watered down taste and mouth feel. |
|
Spring Pale IPA Ale
|
American Pale Ale
|
24 Litres |
1.062 |
1.017 |
5.83 |
20.63 |
8.61 °L
|
1.9K |
1 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2013 2:04 PM |
Notes: |
|
American Stout - Single Hop Centennial
|
American Stout
|
18 Litres |
1.072 |
1.017 |
7.21 |
55.31 |
38.44 °L
|
1.9K |
1 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2015 12:12 PM |
Notes: |
|
|
|