NEIPA
|
American IPA
|
5.5 Gallons |
1.071 |
1.017 |
7 |
53.38 |
6.05 °L
|
1.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2018 5:45 PM |
Notes: |
|
Alison (Triple)
|
Belgian Tripel
|
25 Litres |
1.082 |
1.02 |
8.14 |
33.21 |
3.61 °L
|
1.9K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 8:24 AM |
Notes: Just a transcription of the recipe from the book. |
|
HEAVY WEE ANGUS
|
Scottish Light
|
500 Litres |
1.084 |
1.024 |
7.84 |
26.05 |
25.72 °L
|
1.9K |
0 |
|
|
Boil
Size: 600 Litres |
Boil Time: 75 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2016 9:49 AM |
Notes: |
|
Claire's Vanilla Bourbon Stout
|
Dry Stout
|
13 Litres |
1.05 |
1.01 |
5.35 |
40.07 |
26.33 °L
|
1.9K |
1 |
|
|
Boil
Size: 15 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 68.9 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/30/2021 12:13 PM |
Notes: 15 weeks conditioning at 12C |
|
Rare Vos Clone
|
Belgian Pale Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.9 |
16.81 |
11.63 °L
|
1.9K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 115 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2018 6:06 AM |
Notes: |
|
Blue Moon (Clone)
|
American Wheat Beer
|
21 Litres |
1.06 |
1.018 |
5.46 |
19.66 |
7.6 °L
|
1.9K |
4 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 3/24/2017 12:38 PM |
Notes: |
|
D's Winter Ale AKA Jingle Bells Ale
|
Scottish Light
|
5.5 Gallons |
1.058 |
1.015 |
5.72 |
7.56 |
10.09 °L
|
1.9K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2016 10:03 PM |
Notes: Brew day 11/19/16
Added DME 12 minutes into the boil.
Used previously used S-04 in Quart jar. poured straight in.
OG was high, 1.073, FG 1.011 8.14%ABV
adding 1/2oz vanilla extract at 10 days.
Cold Crashed 11/30/16
Gelatin 12/1
keg'd 12/6 |
|
Dead Ringer IPA (All Grain)
|
American IPA
|
5.5 Gallons |
1.06 |
1.011 |
6.49 |
69.44 |
7.67 °L
|
1.9K |
1 |
|
Author:
|
|
thunderwagn
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2016 2:03 PM |
Notes: Northern Brewers Dead Ringer Ipa. This is for a 5.5 gallon batch BIAB style, 75% efficiency. |
|
Completion Imperial IPA
|
Imperial IPA
|
10 Gallons |
1.085 |
1.017 |
8.87 |
116.44 |
7.21 °L
|
1.9K |
0 |
|
|
Boil
Size: 12.7 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: 9/5/2012 10:27 PM |
Notes: Look for 1.067 pre-boil gravity. |
|
Fresh Riwaka
|
American Pale Ale
|
22.5 Litres |
1.043 |
1.007 |
4.66 |
36.33 |
5.62 °L
|
1.9K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 59 |
Mash Thickness: 3.39 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 30 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/30/2015 3:10 AM |
Notes: |
|
Belgian Blonde ALe
|
Belgian Blond Ale
|
5.5 Gallons |
1.07 |
1.018 |
6.84 |
27.92 |
7.26 °L
|
1.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 81 |
Mash Thickness: 1.5 |
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: 5/19/2015 10:55 PM |
Notes: |
|
Rye Pale Ale
|
Roggenbier (German Rye Beer)
|
15 Litres |
1.056 |
1.013 |
5.57 |
15.76 |
17.38 °L
|
1.9K |
2 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 2.9 |
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: 4/3/2015 8:27 PM |
Notes: Mash all grains for 1 hour at 67 degrees.
Sparge at 76 degrees.
One hour boil with hop regimen above.
Ferment at 17-20 degrees.
Rack to keg or secondary and age for 4-5 weeks. Add dry hops for the last 7 days.
|
|
Ladon's Best IPA ~ Citra (BIAB)
|
Imperial IPA
|
4 Gallons |
1.076 |
1.013 |
8.29 |
113.05 |
15.35 °L
|
1.9K |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 3/13/2015 10:30 AM |
Notes: |
|
Frankie's Cream Ale
|
Cream Ale
|
5 Gallons |
1.053 |
1.013 |
5.4 |
18.52 |
3.54 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Krausen |
Priming Amount: N/A |
Creation
Date: 5/5/2014 8:02 PM |
Notes: |
|
Misty Mountain Hop IPA
|
American IPA
|
24 Litres |
1.07 |
1.016 |
7.07 |
59.29 |
10.38 °L
|
1.9K |
1 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2014 1:34 PM |
Notes: |
|
Vanilla Caramel Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.048 |
1.012 |
4.72 |
19.8 |
9.08 °L
|
1.9K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2016 6:17 PM |
Notes: EDIT 2/20/07: Please do not PM me with questions on this recipe. Post them to this thread. I get way too many questions that are already answered within this long thread, so consider reading the entire thing (or using the Search function) prior to posting.
Here's the final recipe that I'm brewing RIGHT NOW.
Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast
Wyeast German Ale
Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract
Priming
>1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME
I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.
Notes: 11/4/05
So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose. Pictures won't do it justice, but here's one anyways
|
|
Hoppy Wheat #1 (Citra/Amarillo)
|
American Wheat Beer
|
6 Gallons |
1.053 |
1.01 |
5.58 |
39.49 |
4.84 °L
|
1.9K |
0 |
|
|
Boil
Size: 7.13 Gallons |
Boil Time: 45 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2015 4:54 PM |
Notes: Water additions: 4mL acid, 6g gypsum, 2g CaCl2
Total Water Needed 7.66 Gallons
Strike Water Temp 160 Fahrenheit
Total Mash Volume 8.52 Gallons
PreBoil Wort 7.13 Gallons
PostBoil Wort 6.00 Gallons
Into Fermenter 6.00 Gallons
Use 5mL hopshot instead of bittering hops
Split the dry hops 50/50 between fermenter and keg |
|
American Kolsch
|
Kölsch
|
5.5 Gallons |
1.05 |
1.01 |
5.17 |
22.32 |
4.9 °L
|
1.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
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: 7/16/2017 5:28 AM |
Notes: It is a hot summer in Phoenix, so why not make a decidedly American spin on a Kolsch. Not really a true Kolsch, more a Kolsch Style Ale with the idea being inspired by the KSA from Fort Point.
Fermented at room temps and cold crashed for a few weeks. San Diego Super Yeast ferments clean (and fast), allowing the malt and hops to be the star. |
|
Nectarous Clone
|
Mixed-Fermentation Sour Beer
|
6 Gallons |
1.05 |
1.008 |
5.52 |
15.76 |
3.33 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2017 9:47 PM |
Notes: Make batch 1 without hops.
Ferment 3 days @ 50 degrees Celsius with lacto
Make batch 2 with whirlpool hops and pitch on top of batch 1 with WLP644. Ferment warm. Dry hop when fermentation is done
|
|
Tonka Porter
|
American Porter
|
17 Litres |
1.055 |
1.014 |
5.59 |
33.94 |
39.56 °L
|
1.9K |
0 |
|
Author:
|
|
Brasserie La Collegiale
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 4/28/2018 2:38 PM |
Notes: |
|
|
|