|
SchuBrew Wee Heavy
|
Wee Heavy
|
5.5 Gallons |
1.096 |
1.024 |
9.42 |
28.83 |
24.8 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2016 9:22 PM |
| Notes: |
|
|
Gluten Free
|
Alternative Sugar Beer
|
1.5 Gallons |
1.06 |
1.012 |
6.26 |
17.36 |
14.91 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2017 1:11 PM |
| Notes: |
|
|
Colab 2026
|
Blonde Ale
|
45 Litres |
1.052 |
1.011 |
5.46 |
21.4 |
3.41 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 58.45 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2021 2:24 AM |
| Notes: |
|
|
Festbier
|
Festbier
|
6.5 Gallons |
1.055 |
1.011 |
5.75 |
19.54 |
4.87 °L
|
1.9K |
0 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2019 8:34 PM |
| Notes: |
|
|
Orange Creamsicle
|
Cream Ale
|
5 Gallons |
1.078 |
1.022 |
7.47 |
11 |
4.82 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.7 |
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: 8/24/2018 6:51 PM |
Notes: Vanilla Beans, split and soaked in enough vodka to cover, for
2 weeks before bottling or kegging. Pour vanilla beans and
vodka through a strainer into the bottling bucket or keg.
Alternately, you can add the split vanilla beans directly to
the fermenter 4 days before bottling or kegging.
Brewer’s Notes: This recipe is from Jeremy Railey, who won first place at the
Indiana Brewer’s Cup in the Specialty category with this beer! Jeremy prefers
to zest the skin of an orange or two and freeze it overnight before brew day.
When he brews this beer, he will zest the skin of another orange directly into
the boil at 30 minutes left in the boil, then split the orange open and drop it
directly in the wort for the rest of the boil. He will put the frozen zest in at the
end of the boil. We have included sweet orange peel as an alternative to this,
but if you would like, you can try to brew it his way! He also uses Mexican
vanilla beans, as they give a smooth vanilla cream character to the beer. He
will soak the split beans in enough vodka to cover them for 2 weeks prior to
bottling or kegging, then strain the beans from the vodka extract directly into
the keg or bottling bucket. This is a delicious beer with a lot of fun variables
that can be brewed again and again |
|
|
Blue Sunset Kolsch
|
Kölsch
|
5.5 Gallons |
1.049 |
1.012 |
4.8 |
20.39 |
5.69 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2018 1:20 AM |
| Notes: Pitched at 82F. Will give a 10-14 day primary before kegging and lagering for 4 weeks. Ended up with closer to 5 gallons in fermenter. |
|
|
Reddit Raspberry Haze
|
Fruit Beer
|
5 Gallons |
1.061 |
1.018 |
5.67 |
31.21 |
3.97 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2018 12:22 AM |
Notes: https://www.themanual.com/food-and-drink/most-remote-brewery-mahina-brewery-easter-island/
Not sure what to call this one, made it like a NEIPA but without dry hopping and adding about 4 lbs of raspberries for a week before kegging. Turned out ridiculous.
4 lb American White Wheat
4 lb American Pale 2-Row
1 lb Flaked Wheat
1 lb Flaked Barley
1 lb Flaked Oats
10 oz Maltodextrin
1 oz Willamette (60 mins)
1 oz Cascade (15 mins)
4 lb Frozen Organic Raspberries
1000 ML yeast starter with Wyeast 1010
Single infusion mash at 152 F for 60 mins, mashout, sparge, boil....etc. My OG was 1.049 and I hit 1.011 after about a week and a half. Transferred to a secondary on top of the raspberries and let that sit for a week.
Just forced carbed it, it looks and tastes amazing. |
|
|
Deschutes Clone - Bachelor Bitter
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.054 |
1.016 |
5.03 |
39.39 |
15.91 °L
|
1.9K |
1 |
|
|
Author:
|
|
Therealmccoy3
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 5:23 AM |
Notes: This is a traditional-style English pub bitter that is only available on tap at the Bend brewpub. Features notes of caramel and is very earthy.
Pitch at 61 and ferment at 63 |
|
|
Jahnke's SMash Maris Otter Columbus IPA
|
American IPA
|
10 Litres |
1.063 |
1.014 |
6.49 |
44.94 |
6.12 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2016 4:28 PM |
| Notes: |
|
|
Bakke Brygg American IPA 20 L Tropisk (Mosaic, Nelson, Amarillo)
|
American IPA
|
20 Litres |
1.066 |
1.012 |
7.09 |
62.84 |
7.2 °L
|
1.9K |
1 |
|
|
Author:
|
|
Vegard Vesterheim
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/l |
Creation
Date: 5/2/2015 6:41 AM |
Notes: Kjøl ned vørter til 17 grader før pitching av gjær.
Tørrhumle etter stormgjæring, 7-10 dager. |
|
|
Hop Rocket
|
American IPA
|
23 Litres |
1.056 |
1.016 |
5.34 |
55.9 |
4.58 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: 100 |
Creation
Date: 1/19/2014 7:39 PM |
| Notes: Possibly Insane experiment in hops |
|
|
Fruit Beer - Coco Pom Blonde
|
Blonde Ale
|
5.5 Gallons |
1.049 |
1.012 |
4.96 |
13.69 |
4.68 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 11/23/2013 1:04 AM |
| Notes: |
|
|
Stone Levitation Clone
|
American Amber Ale
|
18.9 Litres |
1.049 |
1.017 |
4.2 |
30.29 |
18.78 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 30.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2015 1:28 AM |
Notes: Stone Levitation Amber Ale
5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)
8 pounds, 8.0 ounces crushed North American two-row pale malt
14.4 ounces crushed 75L crystal malt
8.3 ounces crushed 150L crystal malt
1.3 ounces crushed black malt
About 8 gallons plus 12 cups water
0.28 ounce Columbus hops (12.9% alpha acid)
½ teaspoon Irish moss
0.90 ounce Amarillo hops (8.5% alpha acid)
0.90 ounce Crystal hops (3.5% alpha acid)
0.26 ounce Simcoe hops (13.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
0.77 ounce Amarillo hops (8.5% alpha acid)
1 cup plus 3 tablespoons light dried malt extract
I can’t stress it enough: clean and sanitize everything.
Mashing
In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes.
Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F.
Lautering and Sparging
Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging.
The Boil
For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.
At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly.
Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato).
Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation.
Dry Hopping
Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F.
After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target.
Bottling
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling.
Advanced Recipe:
85.0% crushed North American two-row pale malt
9.0% crushed 75L crystal malt
5.2% crushed 150L crystal malt
0.8% crushed black malt
Conversion temperature 157°F [10 minutes]
Mash out 165°F
0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes]
0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes]
0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes]
0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes]
White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
Pitch rate 12
0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days]
Starting gravity 1.048 (12 Plato)
Final gravity 1.013 (3.2 Plato)
Ferment at 72°F |
|
|
Belgian Witbier 10G
|
Witbier
|
10.25 Gallons |
1.049 |
1.014 |
4.67 |
12.9 |
3.58 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 65 |
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: 6/22/2013 2:12 PM |
Notes: * Brewed 6/22/13
* American Wheat = Wheat malt
* Do not crush flaked wheat and oats.
* Kegged 7/13 |
|
|
Milk Stout (Mama's Milk Stout)
|
Sweet Stout
|
6.25 Gallons |
1.057 |
1.023 |
4.53 |
21.08 |
34.05 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/12/2017 7:53 PM |
Notes: ** YEAST STARTER **
1. 1 Day prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP002 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.2 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 164F.
3. Add Grains @ 162F.
4. Allow Temperature to fall to 152F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.
pH: __________
6. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
7. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
8. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times (or until clear running's) prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75 gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.042) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.042)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.5 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.059)
5. Add Kent Golding Hops @ 60 minutes.
6. Add Lactose @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.059)
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 70F. Leave at 70F for the duration of Fermentation
3. After diacetyl has cleaned up, cold crash beer to 40F for 2-3 Days prior to transferring to Keg.
** carbonate to approximately 1.5-2 volumes CO2 ** |
|
|
Dunkel
|
Dunkelweizen
|
8.75 Litres |
1.053 |
1.015 |
5.02 |
13.4 |
19.13 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2014 1:29 PM |
| Notes: |
|
|
Vanilla Milk Stout
|
Sweet Stout
|
5.25 Gallons |
1.038 |
1.011 |
3.6 |
16.82 |
40 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2014 10:25 PM |
| Notes: |
|
|
Kilkenny
|
Irish Red Ale
|
20 Litres |
12.181 |
3.221 |
4.79 |
23.57 |
15.86 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 26.32 Litres |
Boil Time: 60 |
Boil Gravity: 10 |
Efficiency: 68 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1 bar |
Creation
Date: 10/29/2018 1:05 PM |
| Notes: |
|
|
Hopping Hare Clone
|
Standard/Ordinary Bitter
|
23 Litres |
1.043 |
1.01 |
4.3 |
54.15 |
5.73 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2019 9:47 AM |
| Notes: |
|
|
Pilsner Tettnang Saaz
|
Czech Premium Pale Lager
|
21 Litres |
1.052 |
1.015 |
4.92 |
41.6 |
3.3 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 13.5 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 2/5/2021 2:36 PM |
| Notes: |
|
|
|
|