Nutcase Brown
|
American Brown Ale
|
8 Gallons |
1.055 |
1.017 |
4.88 |
28.5 |
22.11 °L
|
1.6K |
3 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/27/2014 12:20 PM |
Notes: This recipe is from Great Fermentation, but I've added an extra 1/4 lb of Victory Malt. |
|
WATER BOMB 23L
|
Berliner Weisse
|
23 Litres |
10.005 |
1.952 |
4.26 |
17.96 |
4.72 °L
|
1.6K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 9.2 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2020 12:09 PM |
Notes: MASH PH 5.2-5.4
WORT PH 5.1-5.3
ADD 5G SEA SALT TO KETTLE
KETTLE SOUR WITH LACTOBACILLUS PLANTARUM CULTURE TO 3.2-3.5 PH THEN FINISH BOIL AND FERMENT WITH US-05.
ADD 3KG WATERMELON PUREE AND 2 LIME (QUARTERED)
AT THE END OF FERMENTATION. |
|
Hopping Hare Clone
|
Standard/Ordinary Bitter
|
23 Litres |
1.043 |
1.01 |
4.3 |
54.15 |
5.73 °L
|
1.6K |
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: |
|
Ipa Hoppy
|
American IPA
|
20 Litres |
1.063 |
1.01 |
6.84 |
66.91 |
8.33 °L
|
1.6K |
1 |
|
|
Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 12/10/2018 7:56 PM |
Notes: |
|
Oatmeal Raisin Cookie Ale
|
Experimental Beer
|
2.5 Gallons |
1.085 |
1.026 |
7.82 |
20.58 |
16.51 °L
|
1.6K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2017 6:58 PM |
Notes: Flaked oats: toast at 325 degrees for 25 minutes, stir every 5 minutes, cool, place in paper sack for 1 week
Raisins: 1/4 lb per 5.5 gallon batch, soaked in 1 pint Sailor Jerry spiced rum for 1 week, place in hop bag in boil 60 minutes, pull out at end of boil |
|
Ten Fidy - Direct Clone
|
Imperial Stout
|
3 Gallons |
1.142 |
1.032 |
14.52 |
70.93 |
50 °L
|
1.6K |
0 |
|
|
Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 60 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2017 10:04 PM |
Notes: Target the mash ratio to be about 1.3 quarts of water to 1 pound of grain (2.7 kg/L), or 37% malt by weight.
Be sure to add in the volume of dead space liquid that is left in the mash tun after it is drained.
Mash the grains at 152 °F (67 °C) and hold at this temperature for 60 minutes. Raise the temperature of the grain bed to mash out at 168 °F (76 °C), add the rice hulls and vorlauf until the wort runs clear, then drain all the wort in the mash tun into your kettle.
There should be about 4 gallons (15 L) in your kettle with a gravity reading around 1.086.
Add an appropriate amount of dried malt extract if your gravity is too low.
Total boil time is 60 minutes, adding hops and the Whirfloc® tablet at the times indicated in the ingredients list.
At 0 minutes, turn off the heat and give the wort a stir for at least a minute and let it settle for 10 minutes.
The total volume in the kettle should be about 3.25 gallons (12.3 L). You can add some cold tap water to correct the volume if necessary. Chill and pitch the yeast, then heavily aerate the wort.
After 12 hours, hit the wort with a second dose of oxygen if possible. Ferment at 67 °F (19 °C) until you reach target gravity.
Transfer to a secondary vessel and drop the temperature to 54 °F (21 °C) and condition for a minimum of 3 weeks.
Keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle.
If the beer was aged in secondary more than a few months, add priming yeast such as Lallemand’s CBC-1 if bottle conditioning. |
|
Porch Party Porter
|
Robust Porter
|
5.2 Gallons |
1.094 |
1.022 |
9.48 |
44.28 |
49.9 °L
|
1.6K |
0 |
|
|
Boil
Size: 5.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2016 8:36 PM |
Notes: Total mash water needed 8.43 33.7
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8
Remaining sparge water volume 3.74
Amount going into kettle 6.62 26.5
Adjusted starting boil size 6.78 27.1
Amount going into fermentor 5.2 20.8
Total: 8.43 33.7 |
|
Dark Winter I (100th Beer!)
|
Saison
|
25 Litres |
1.073 |
1.003 |
9.22 |
22.75 |
28.51 °L
|
1.6K |
0 |
|
|
Boil
Size: 38 Litres |
Boil Time: 100 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 12:56 PM |
Notes: Page 336 of ASB's
* 300g Raisins blackened in non stick pan
* De-glazed with red wine and pureed
* Then add at 0 mins
* Recirculate for 30 minutes
* Mash at 53°C for 20 minutes
* Raise to 67°C for 90 minutes
* Mash out at 75°C
* Ferment at 26°C
* When Primary is complete: Rack onto 1.5g/Lt of Port soaked French oak cubes and age
|
|
American Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.049 |
1.011 |
4.95 |
20.63 |
3.81 °L
|
1.6K |
3 |
|
|
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: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2015 4:38 PM |
Notes: |
|
Hefeweizen
|
Weizen/Weissbier
|
315 Gallons |
13.422 |
6.763 |
3.62 |
7.91 |
6.47 °L
|
1.6K |
1 |
|
|
Boil
Size: 346.5 Gallons |
Boil Time: 90 |
Boil Gravity: 12.3 |
Efficiency: 85 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2015 9:41 PM |
Notes: |
|
Ten Pounds Brewing: Spring Pale Ale
|
American Pale Ale
|
6 Gallons |
1.054 |
1.014 |
5.33 |
36.41 |
7.07 °L
|
1.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2015 5:03 PM |
Notes: More character malt than normally found in an APA. Built to occupy the space between APA and ESB. Spring in the PNW is unpredictable, just like this beer.
Dry Hops are hopped in the keg. |
|
Rye Kolsch
|
Kölsch
|
5.1 Gallons |
1.049 |
1.01 |
5.16 |
25.82 |
4.55 °L
|
1.5K |
1 |
|
|
Boil
Size: 5.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: N/A |
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: 2/19/2016 2:35 PM |
Notes: Use 1 L starter (3.5 oz DME) for 5 gal batch. |
|
Northern English Nutty Brown Ale
|
British Brown Ale
|
1 Gallons |
1.05 |
1.012 |
4.88 |
28.22 |
22.32 °L
|
1.5K |
1 |
|
|
Boil
Size: 1.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 12:48 PM |
Notes: |
|
Smoked Cherry Belgian
|
Belgian Specialty Ale
|
5 Gallons |
1.065 |
1.016 |
6.36 |
27.25 |
26.08 °L
|
1.5K |
3 |
|
|
Boil
Size: 6 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: 3/15/2011 12:12 AM |
Notes: |
|
Pango IPA Clone (30 L)
|
American IPA
|
32 Litres |
1.055 |
1.01 |
5.93 |
49.33 |
4 °L
|
1.5K |
0 |
|
|
Boil
Size: 39.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 150 g |
Creation
Date: 7/3/2017 8:08 AM |
Notes: |
|
01B1a. Mexican Lager
|
American Lager
|
5.5 Gallons |
1.049 |
1.012 |
4.86 |
5.2 |
2.78 °L
|
1.5K |
0 |
|
|
Boil
Size: 6.66 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: 4.8 oz |
Creation
Date: 8/21/2017 12:59 AM |
Notes: Overall Impression:
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
Aroma:
Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.
Appearance:
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Flavor:
Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel:
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments:
Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.
History:
Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients:
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Style Comparison:
Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics:
OG: 1.040 – 1.050
FG: 1.004 – 1.010
ABV: 4.2 – 5.3%
IBUs: 8 – 18
SRM: 2 – 4
Commercial Examples:
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export
Tags:
standard-strength, pale-color, bottom-fermented, lagered, north-America, traditional-style, pale-lager-family, balanced |
|
Barleywine For Red Barrel
|
American Barleywine
|
55 Gallons |
1.084 |
1.013 |
9.33 |
98.5 |
11.93 °L
|
1.5K |
0 |
|
|
Boil
Size: 63 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2014 7:09 AM |
Notes: |
|
River Widow Stout
|
Oatmeal Stout
|
20.8 Litres |
1.083 |
1.02 |
8.3 |
29 |
40 °L
|
1.5K |
2 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2014 11:00 PM |
Notes: |
|
Summit EPA
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.051 |
1.015 |
4.72 |
46.44 |
11.17 °L
|
1.5K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2014 8:39 PM |
Notes: |
|
Zoigl
|
Märzen
|
5 Gallons |
1.051 |
1.009 |
5.61 |
21.26 |
9.43 °L
|
1.5K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/29/2022 10:08 PM |
Notes: |
|
|
|