Dank IPA
|
Double IPA
|
5.5 Gallons |
1.083 |
1.014 |
9.07 |
74.65 |
10.3 °L
|
6.9K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 12/7/2013 9:03 PM |
Notes: |
|
The Substance|Bissell Brothers, (approximation) Braumeister 20L
|
American IPA
|
21 Litres |
1.068 |
1.018 |
6.62 |
58.02 |
5.37 °L
|
6.9K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 7:02 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total Water: 27l.
(Hoppy NEIPA Juice, its a cloudy beer)
27l to mash / Mash ph 5.4/5.5
no Sparge
Boil Ph 5.2
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"
Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
20g Summit
30g Chinook
*2nd Dry Hop at Stable Gravity
50g Apollo
70g Falconer's Flight |
|
Delirium Tremens Clone
|
Belgian Golden Strong Ale
|
32 Litres |
1.081 |
1.014 |
8.78 |
33.92 |
4.99 °L
|
6.9K |
0 |
|
|
Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: Sukker |
Priming Amount: 7 |
Creation
Date: 1/27/2016 11:10 AM |
Notes: Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\
3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader.
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.
|
|
All-Grain - Blood Orange Belgian Wit
|
Witbier
|
5.5 Gallons |
1.053 |
1.013 |
5.31 |
36.36 |
3.93 °L
|
6.9K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 4/13/2016 8:36 PM |
Notes: 10 Blood oranges (or whatever you have)
Mash in 1.25 qts per pound of grain. 60 minutes at 151DG. Recirculate until wort runs clear. fly sparge for 30 minutes. boil 60 minutes adding hops at intervals as noted.
prepare blood oranges by slicing and scooping out the insides. Use a potato peeler to remove as much skin as possible. boil 1 qt water. cool to 180dg, add oranges, peel, and juice. prepare a hop bag. add orange pieces, and peel. Pour all this into the fermenter. Ferment for 14 days. the WPL-400 will produce a very active fermentation
cold crash for 2 days, keg, and carbonate to 3.5-4 volumes.
I just put this in the kegerator. Drinking it at day 22. i filtered this, most witts are unfiltered.
Smells slightly sour, but taste is not sour. very slight bittering, tapers to smoothness that slides right down the throat. nice mouth feel, nice creamy head
this is a wonderful beer. it will be a staple. |
|
Light Ale
|
Blonde Ale
|
5 Gallons |
1.041 |
1.01 |
4.09 |
16.76 |
3.66 °L
|
6.9K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/14/2012 9:54 PM |
Notes: |
|
Apple Strudel Tripel
|
Belgian Specialty Ale
|
5.5 Gallons |
1.113 |
1.032 |
10.63 |
1.41 |
10.31 °L
|
6.9K |
6 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 40 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3.2 oz |
Creation
Date: 3/5/2012 4:04 PM |
Notes: A little under a gallon boiled off, and I topped off the batch with apple juice instead of water.
The spices, honey, and apple juice were added after the wort had been cooled.
|
|
Brugze Zot Clone
|
Belgian Blond Ale
|
20 Litres |
1.062 |
1.011 |
6.62 |
22.05 |
6 °L
|
6.9K |
2 |
|
|
Boil
Size: 24.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2018 8:39 AM |
Notes: Yeast has been cultivated from a bottle of "Brugse Zot"
Starter OG: ~1.040 ; 2L
So
|
|
Julie's Blonde Ale (Vanilla-Coffee Blonde)
|
Blonde Ale
|
5.75 Gallons |
1.049 |
1.015 |
4.48 |
22.85 |
5.19 °L
|
6.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2016 3:48 AM |
Notes: Mash in with with 3.6 gallons and add mineral adjustments to mash water (3 g calcium chloride and 1.5 epsom salts). Mash at 154 for 60 minutes. Batch sparge with 5.25 gallons (4.3 grams calcium chloride and 2.1 grams epsom salts) at 185 for 30 minutes. Collect around 7.25 Gallons in Kettle and boil for 60 minutes. Add hops accordingly. Add whirlfloc and wyeast yeast nurtient at 10 minutes left. Chill to 70 with chiller, put in kegerator and chill to 64-66. Oxygenate and pitch yeast and place in water bath to hold temp around 66-68. Wait about 10-14 days (but as little as 7 is OK).
Add 2 split vanilla beans and 3.8 oz organic coffee beans for 36 hours directly to fermentor.
Rack to keg and carbonate to 2.8 volumes. |
|
Jake's Smithwicks Clone
|
Irish Red Ale
|
5.5 Gallons |
1.06 |
1.017 |
5.68 |
19.27 |
23.77 °L
|
6.9K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 10/16/2016 2:39 PM |
Notes: Smithwicks is an ale with a carbonation level of 2.4 volumes.
Requires CO2 @ 12 PSIG @ 38F or @ 25 PSIG @ 66F.
AROMA
Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
APPEARANCE
Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
FLAVOR
Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
MOUTH FEEL
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
IMPRESSION
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
INGREDIENTS
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
EXAMPLES
Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale
VITAL
OG:1.044-1.060 FG:1.010-1.014 IBU:17-28 SRM:9.0-18.0 ABV:4.0-6.0% |
|
Imperial Rum/Coconut Stout
|
Russian Imperial Stout
|
6.5 Gallons |
1.099 |
1.029 |
9.22 |
59.99 |
50 °L
|
6.9K |
0 |
|
Author:
|
|
Jon B
|
|
Boil
Size: 7 Gallons |
Boil Time: 5 |
Boil Gravity: 1.092 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2015 4:34 AM |
Notes: |
|
Hazy NEIPA V3
|
American IPA
|
5.5 Gallons |
1.074 |
1.018 |
7.35 |
44.48 |
5.61 °L
|
6.9K |
2 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 11 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2018 8:05 PM |
Notes: |
|
Christmas Cookie Ale
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.067 |
1.02 |
6.13 |
22.41 |
20.53 °L
|
6.9K |
7 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 8/25/2017 3:14 PM |
Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175 |
|
Strongbow Cider Clone
|
English Cider
|
5.5 Gallons |
1.064 |
1.016 |
6.26 |
0 |
5.98 °L
|
6.9K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 2/26/2017 5:44 PM |
Notes: 2.5 Teaspoon Pectin Enzyme @ 0 minutes
2 Tablet Campden Tablet @ 0 minutes
2.5 Teaspoon Acid Blend @ 0 minutes
5 Gallon New England Apple Cider @ 0 minutes
Aerate 4.5 gallons of cider, add campden tablet, acid blend, and pectin enzyme. Wait 24 hours.
Pitch Cote des Blancs yeast.
Rack after 7 days. Add half gallon of cider.
Add 6 oz. Apple wine extract at bottling.
Prime with 4 oz. corn sugar. |
|
Vitus Clone
|
Weizenbock
|
19.5 Litres |
1.064 |
1.017 |
6.23 |
15.44 |
8.55 °L
|
6.9K |
1 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 43.5 |
Mash Thickness: 3 |
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: 4/7/2015 6:58 PM |
Notes: Lúpulos - Citra / Galaxy / Magnum
Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo
Weizenbock Helles
Densidade Original: 1.078 (ou um pouco menos)
Densidade Final: 1.020 (ou menos)
IBU: 17-19
Álcool provável: 7,6% Volume
Água
3g de Epsom (MgSO4)
4g de Cloreto de Cálcio (CaCl2)
3g de Chalk (CaCO3)
2g de Bicarbonato de Sódio (NaHCO3)
1. Ir acrescentando o malte quando a água ficar a 50 graus
2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos
3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos
4. Aumentar a temperatura a 72ºC e manter durante 15 minutos
5. Aumentar a temperatura a 78ºC e manter durante 15 minutos
Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso.
O off flavor de banana se consegue mediante umas das 3 variaveis:
pouco fermento
alta temperatura de fermentação (> 25C)
pouco oxigenio
Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C.
Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo.
Maturar bem pouco para não perder o aroma
Carbonatação de 7g/L |
|
2024 ALL MOSAIC Recipe
|
American IPA
|
22 Litres |
1.064 |
1.011 |
6.88 |
42.39 |
13.36 °L
|
6.9K |
0 |
|
|
Boil
Size: 25.87 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2016 10:56 PM |
Notes:
|
|
Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.092 |
1.012 |
10.5 |
47.28 |
31.34 °L
|
6.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 82 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 6:19 PM |
Notes: 1st place in the Belgian/dark beer category in the Arvada on Tap competition. |
|
2015 Belgian Pale
|
Belgian Pale Ale
|
6.5 Gallons |
1.055 |
1.012 |
5.63 |
28.72 |
8.12 °L
|
6.9K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 6:43 PM |
Notes: |
|
Robinson's Old Tom Clone
|
Old Ale
|
12 Litres |
1.082 |
1.019 |
8.3 |
30.29 |
20.79 °L
|
6.9K |
0 |
|
|
Boil
Size: 14 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 8:12 PM |
Notes: Final grav target should be 1016. |
|
Ghost Ship Clone
|
American Pale Ale
|
23 Litres |
1.041 |
1.007 |
4.53 |
13.13 |
6.23 °L
|
6.9K |
8 |
|
|
Boil
Size: 36.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2018 7:55 PM |
Notes: |
|
Mikkeller Beer Geek Breakfast Clone
|
American Light Lager
|
22 Litres |
1.07 |
1.013 |
7.5 |
104.71 |
49.31 °L
|
6.9K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 66 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2017 10:13 AM |
Notes: Boil Gravity 61pts |
|
|
|