Bakke Brygg Belgisk Blond 25 L
|
Belgian Blond Ale
|
25 Litres |
1.062 |
1.012 |
6.52 |
18.54 |
4.35 °L
|
7.2K |
11 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 7,5 g sukker/L |
Creation
Date: 2/22/2014 1:09 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 14,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
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 17 grader før pitching av gjær.
Gjæring på 18 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: WLP500, WLP530, WLP550, WLP570 |
|
Coffee Blackout Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.098 |
1.024 |
9.61 |
66.7 |
40 °L
|
7.2K |
6 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
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: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/5/2012 1:45 AM |
Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.
The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle. |
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Rowdy
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.064 |
1.016 |
6.26 |
50.45 |
16.45 °L
|
7.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 6:27 PM |
Notes: This is a home brew version of Atlas Brew Works' Rowdy, an American rye ale, prepared by Head Brewer Will Durgin. Rowdy was originally adapted from a home brew recipe by Justin Cox. Full circle. Note that we do not use 1056, but it's close enough without giving away all our secrets. Please enjoy and let me know how it turns out if you try it! will@atlasbrewworks.com
p.s. No awards yet but any day now... |
|
Cascade Cream Ale
|
Cream Ale
|
5 Gallons |
1.055 |
1.01 |
5.83 |
21.65 |
6.84 °L
|
7.2K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 1/13/2017 3:20 AM |
Notes: |
|
Easy One Gallon Stout
|
American Stout
|
1 Gallons |
1.05 |
1.012 |
5.08 |
43.59 |
36.12 °L
|
7.2K |
0 |
|
|
Boil
Size: 1.4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.036 |
Efficiency: 35 |
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: 8/11/2015 1:51 PM |
Notes: Steep grains in grain bag and 3/4 qt H2O @150 degrees for 30 min, remove bag, add dme, and sparge the grains with 168 degree water to bring total pot volume to 1.4 gal, bring to boil add hops and boil for 45 minutes. When cooled to 72 degrees, add half pack of Nottingham. Ferment, bottle w/20g corn sugar after 10/14days |
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Hill Farmstead Edward Clone- Partial
|
American Pale Ale
|
2.5 Gallons |
1.068 |
1.019 |
6.46 |
95.21 |
8.25 °L
|
7.2K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2013 10:59 PM |
Notes: |
|
Citral Pale Ale (Midwest Supplies)
|
American Pale Ale
|
5 Gallons |
1.044 |
1.008 |
4.75 |
52.88 |
7.84 °L
|
7.2K |
7 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 5/8/2017 11:08 PM |
Notes: Directions provided by Midwest Supply. See link.
Heat Strike Water:
Heat at least 4 gallons of water to 160–165º, depending on the temperature of your grain. Mash temperature should be 152º F.
Mash in:
Using a mash paddle, mix the crushed grain with the water. Make sure to mix it up well to avoid any dry pockets, or “dough balls”.
Once the mash is well mixed and sitting at 152º F, cover and let it rest for 60 minutes.
Sparge:
While your mash is resting, heat 5 gallons of water to 168º F. Perform a batch sparge to collect 7 gallons of wort and bring to a boil.
The Boil:
As soon as you see a rolling boil, set your timer for 60 minutes and add 0.5 oz Centennial hops.
Boil for 40 minutes then add 1 oz Cascade hops.
Boil for 10 minutes then add 1 oz Cascade hops.
Boil for 10 minutes then add 2 oz Citra hops and turn off heat. Allow to steep 10 minutes before chilling.
Cool and Aerating the Wort:
Cool the wort to below 80°F using an ice bath, adding ice made from boiled water to top off your full volume, or using a wort chiller (best method). Once your wort is below 80°F, transfer it into your primary fermentor, and take a hydrometer reading. See our FAQs for tips on taking a hydrometer reading.
Use One of These Methods for Aeration:
• Pour the cool wort between two sanitized buckets several times.
• Mix and stir vigorously for several minutes with a sanitized spoon.
• Aerate with the Midwest Supplies Aeration system for up to 10 minutes (7862).
• Add pure oxygen for 2 minutes with the Midwest
Supplies’ Oxygenation Kit 2.0 (40033).
Fermentation:
Pitch (add) your yeast and store your fermentor in a dark area with
a stable temperature of 65–72°F. Leave until primary fermentation is complete, usually between 7–14 days. If you’re unsure, take a hydrometer reading.
Optional, but highly recommended: Rack to a 5 gallon carboy for secondary fermentation and aging. Midwest recommends a 3 week secondary fermentation for this kit.
Dry Hops:
5-10 days before packaging the beer add 1 oz Citra and 1 oz
Cascade to the fermenter.
Bottling:
Remember to clean and sanitize all of your bottling gear. Mix priming
sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling bucket. Rack your beer on top of the priming solution, making sure it gets mixed in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for 1–2 weeks to carbonate.
Enjoy with friends and family! |
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Sosus/King Sue
|
American IPA
|
5.5 Gallons |
1.084 |
1.017 |
8.86 |
105.48 |
7.63 °L
|
7.2K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 8/17/2018 7:56 PM |
Notes: |
|
Hard Seltzer
|
Other Specialty Cider or Perry
|
11 Gallons |
1.038 |
1 |
5.01 |
0 |
0.87 °L
|
7.2K |
4 |
|
Author:
|
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Bitwise Brewing
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/20/2020 5:38 PM |
Notes: 24 hours after pitching the yeast, dissolve the contents of 2
yeast nutrient packet in a small amount of water and bring to
a brief boil in the microwave. Cover, allow to cool and add
directly to the fermentor.
48 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor.
72 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor
If you chose a citrus flavoring, add the crystallized citrus
packet to 1 cup of water until dissolved. Heat to boiling
briefly. Gently stir half into the primed seltzer. Taste, and add
additional flavoring solution according to your preference of
flavor intensity. If you did not opt for the citrus flavoring, you
can either create a straight hard seltzer or add your own fruit
juice/puree for something unique. |
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The Saison That Was Promised (Hallertau Blanc Saison)
|
Saison
|
5.3 Gallons |
1.054 |
1.006 |
6.24 |
37.05 |
3.99 °L
|
7.2K |
1 |
|
|
Boil
Size: 6.3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.66 |
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: 4/25/2018 5:56 PM |
Notes: Use rice hulls in the mash.
First place in first round, NHC 2019, Kansas City, Category 20: Saison
|
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Farmhouse Ale
|
Belgian Specialty Ale
|
5.5 Gallons |
1.056 |
1.012 |
5.74 |
23.52 |
4.6 °L
|
7.1K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2016 5:31 PM |
Notes: |
|
Ode To Sleep - Coffee Cream Ale
|
Cream Ale
|
6 Gallons |
1.063 |
1.011 |
6.75 |
48.24 |
7.44 °L
|
7.1K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 81 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2015 3:01 PM |
Notes: |
|
Nice Little Porter
|
Brown Porter
|
5 Gallons |
1.052 |
1.012 |
5.25 |
28.93 |
22.69 °L
|
7.1K |
10 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/11/2012 9:04 PM |
Notes: |
|
Alaskan Amber Clone
|
Düsseldorf Altbier
|
11 Gallons |
1.053 |
1.013 |
5.25 |
21.26 |
14.22 °L
|
7.1K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/11/2014 11:29 PM |
Notes: |
|
Toasted Coconut Porter
|
Robust Porter
|
5.5 Gallons |
1.061 |
1.016 |
5.99 |
44.3 |
33.97 °L
|
7.1K |
3 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.75oz |
Creation
Date: 5/15/2013 2:06 PM |
Notes: OG 1.067
FG 1.021
ABV 6.04%
OG 1.062
FG 1.020
ABV 5.76% |
|
Coconut Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.045 |
1.014 |
4.05 |
0 |
5.67 °L
|
7.1K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 6/24/2016 9:19 PM |
Notes: |
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SMaSH APA
|
American Pale Ale
|
10 Litres |
1.054 |
1.009 |
5.88 |
43.93 |
5.84 °L
|
7.1K |
20 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 8:56 AM |
Notes: |
|
Standard English Pub Ale
|
Standard/Ordinary Bitter
|
6 Gallons |
1.051 |
1.01 |
5.4 |
31.8 |
5.89 °L
|
7.1K |
2 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2015 11:59 PM |
Notes: very nice and very drinkable, love this stuff |
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Vienna Lager
|
Vienna Lager
|
21 Litres |
1.049 |
1.013 |
4.8 |
24.83 |
16.03 °L
|
7.1K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2017 1:52 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
26l to mash / Ph Mash 5.3
Black malt add in the last 40 minutes
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment 15/20 days at 10˚C /
2 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below.
Forced CO2 to carbonate (2.5 vol.). |
|
Lambic Clone
|
Belgian Specialty Ale
|
5.25 Gallons |
1.049 |
1.009 |
5.37 |
14.39 |
3.37 °L
|
7.1K |
2 |
|
Author:
|
|
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 2/20/2017 2:12 AM |
Notes: Heat 13 quarts water to 163° F. Crush whole grains and add, with flaked wheat, to liquor. Hold mash at 152° F for 75 minutes. Runoff and sparge with 16 quarts water at 170° F. Add DME, stir well, bring to a boil. Add hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons.
Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F. Serve at 40° F in either a heavy glass tumbler or a champagne-style flute.
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