|
Andy142 Baltic Porter
|
Baltic Porter
|
20 Gallons |
1.087 |
1.017 |
9.12 |
19.55 |
45.76 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/12/2019 1:40 AM |
Notes: 37 gallon mash turn
Kettle #1:
1. add 1 lb lactose to boil
2. fill 2 - 6.5 gallon fermenting pales (K1a & K1b)
3. save 4 quarts of wort after cooling for keg priming
Kettle #2:
1. Fill 2 - 6.5 Gallons fermenting pales (K2a & K2b)
2. save 4 quarts of wort after cooling for keg priming
All:
Rack from pales to glass carboys in 4 days rack from carboys
into 4 kegs in 7 day prime each keg with 2 quarts of saved wort and age for 2 weeks |
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|
Westvleteren 12o – Single Malt Clone
|
Belgian Dark Strong Ale
|
23.5 Litres |
1.101 |
1.023 |
10.31 |
43.15 |
33.95 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2016 5:27 PM |
Notes: 90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months |
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|
Kölsch (Northern Brewer)
|
Kölsch
|
5.5 Gallons |
1.047 |
1.009 |
5.01 |
28.08 |
2.89 °L
|
1.9K |
5 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2016 7:17 PM |
| Notes: |
|
|
CLone Star #1
|
American Lager
|
5.5 Gallons |
1.046 |
1.009 |
4.97 |
18.59 |
5.05 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 76 |
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: 7/17/2016 1:59 AM |
Notes: Brewed as a "steam" lager version with S-23.
Also want to try US-05 for more peach/fruit yeast profile and may try WLP860 Helles yeast slurry.
If more of the actual Lone Star flavor profile is desired, corn may be better adjunct to get the sweetness and hops might need to be Willamette for bitter or maybe smaller additions to slightly lower IBUs. As is, this hop profile is subtle but definitely present and the Saphir adds a little light fruit/citrus and the Hallertau Blanc adds a little dry white wine to the finish.
Used Blackland Pale Moon 2-row for this recipe and it's extremely malty in flavor. Much richer flavor than American beers and more like European commercial lagers.
In a glass out of the keg or poured from the bottle it's pretty great. Drunk straight from the bottle, it loses its malt character. |
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|
Peach Sour
|
Gose
|
6 Gallons |
1.046 |
1.012 |
4.5 |
0 |
3.36 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 9/10/2016 5:35 PM |
Notes: 1)Brew base beer
2)Pitch East Coast for primary fermentation
3)Once Primary appears finished (x7days or so) rack to secondary on top of fruit, pitch White labs sour blend plus bottle dregs of choice.
4)Place at rooms temp (70's-80's) for at least 6 months. |
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|
Northern Brewer Dry Irish Stout
|
Dry Stout
|
5 Gallons |
1.048 |
1.012 |
4.7 |
41.64 |
38.75 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/8/2019 6:31 PM |
| Notes: |
|
|
Peche
|
Fruit Lambic
|
5.5 Gallons |
1.065 |
1.003 |
8.07 |
14.1 |
3.75 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
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: 6/6/2014 12:53 AM |
Notes: Under pitch cal ale and ferment cool ~65 F. At 7 days, rack to glass fermentor and add bugs. Ferment 18 mos. prepare fruit by freezing, then Blanch to pasturize. Add fruit to 2nd and ferment 3-6 mos.
Oak chips can be added to 2nd. Oak can be added to subsequent batches to inoculate. |
|
|
Wyeast 3068 Hefe
|
Weissbier
|
5.5 Gallons |
1.051 |
1.012 |
5.11 |
11.81 |
3.42 °L
|
1.9K |
3 |
|
|
|
| Boil
Size: 7.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2017 2:41 PM |
| Notes: |
|
|
Spicy Red Ale
|
Irish Red Ale
|
20 Litres |
1.064 |
1.016 |
6.26 |
23.43 |
10.97 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 3.5 |
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: 9/14/2018 5:37 PM |
| Notes: |
|
|
Pumpkin Spice Ale V1.4
|
American Brown Ale
|
6 Gallons |
1.062 |
1.012 |
6.54 |
21.35 |
32.91 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2016 9:57 PM |
| Notes: Spread pumpkin in a thin pan and baked for at least 60 minutes at 350°F. |
|
|
Andy’s Shandy
|
American Wheat Beer
|
5 Gallons |
1.048 |
1.009 |
5.2 |
18.29 |
3.43 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10 psi |
Creation
Date: 9/19/2020 5:31 PM |
| Notes: |
|
|
Rye Lager
|
Roggenbier (German Rye Beer)
|
46 Gallons |
1.058 |
1.013 |
5.89 |
22.94 |
4.52 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 48 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 1/20/2020 6:27 PM |
| Notes: |
|
|
Pillow Talk Pale Ale
|
American Pale Ale
|
10.5 Gallons |
1.051 |
1.013 |
5.06 |
19.79 |
4.24 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12.82 psi |
Creation
Date: 10/4/2019 7:27 PM |
| Notes: |
|
|
Raspberry Vanilla Milkshake IPA
|
American IPA
|
10 Litres |
1.061 |
1.022 |
5.18 |
60.38 |
3.66 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2018 7:17 PM |
| Notes: |
|
|
#4 West Coast Belgian Rye IPA
|
Specialty IPA: Belgian IPA
|
25 Litres |
16.353 |
5.102 |
6.15 |
107.7 |
8.16 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 14.2 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 9:54 PM |
| Notes: |
|
|
Rarin Red Irish Ale
|
Irish Red Ale
|
5.5 Gallons |
1.042 |
1.011 |
4.18 |
24.69 |
15.29 °L
|
1.9K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 74 |
Mash Thickness: 1.47 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: kegging |
Priming Amount: N/A |
Creation
Date: 2/8/2015 1:50 PM |
| Notes: |
|
|
Wit Humle
|
Specialty IPA: White IPA
|
21 Litres |
1.072 |
1.017 |
7.15 |
31.75 |
4.98 °L
|
1.9K |
5 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Corn Sugar |
Priming Amount: 100 |
Creation
Date: 12/16/2014 5:05 AM |
| Notes: |
|
|
Pomegranate Saison /Colab
|
Saison
|
5 Gallons |
1.064 |
1.014 |
6.52 |
25.3 |
8.37 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 7/3/2014 2:42 PM |
| Notes: |
|
|
Pomegranate Sour
|
Berliner Weisse
|
5.2 Gallons |
1.037 |
1.008 |
3.77 |
9.65 |
3.24 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 5.6 Gallons |
Boil Time: 15 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 12/5/2020 5:01 PM |
Notes: Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level (should be sharply sour). See “The Art of Tart” for more information.
Boil for 15 minutes, adding hops at the start of the boil.
Chill, pitch the Wyeast 1007, and ferment at 65°F (18°C). After completing fermentation, package to 3.5 volumes of CO2.
add pomegranate juice after high Krausen. Add 8 points to Gravity making it 1.045 when it’s all said and done. |
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|
Bells Smitten Golden Rye Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.013 |
5.04 |
26.86 |
8.62 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2017 8:17 PM |
| Notes: |
|
|
|
|