|
Downhome Alt Bastirt
|
Strong Scotch Ale
|
4.75 Gallons |
1.091 |
1.028 |
8.24 |
15.94 |
35.13 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 5 oz |
Creation
Date: 12/24/2012 5:20 PM |
Notes: Clone of McEwan's Scottish Ale - ABV target ~ 8% ABV
Make yeast starter at least 12 hours prior to brewing.
Brewing OG = 1.090
Ferment 7 days at 72º
Rack to secondary and add 1 oz. East Kent Goldings SG = 1.028
Ferment 35 more days at 72º
Bottle SG = 1.022 ABV = 8.8%
Make INVERT SUGAR 12 hours prior to brewing - recipe:
½ lb. pure cane sugar ("Turbinado" Sugar is best)
1/8 tsp citric acid
3/4 cup water
Dissolve sugar, add citric acid, and simmer at low heat for 20 minutes to 2 hours.
Steep/Mash grains for 30 min @ 156º Sparge @ 170º.
Add 6 lbs amber DME at boil.
Add 1 oz Kent Goldings at boil.
Add 3.3 lbs dark LME @ 30 minutes.
Add 8 oz. Invert sugar at 15 min.
Add Irish Moss at 15 min.
Add 1 oz. Styrian Goldings at 5 min.
Appearance: A blackish brown body with a slight reddish hue when viewed in front of a light and a pleasant dense tan head
Aroma: Caramelly malt with hints of cherry and spice playing softly in the background.
Taste: Big, sweet malt flavors immediately fill the mouth with dark fruit and vanilla behind it, and a slight tang coming through on the aftertaste.
Mouthfeel: Smooth, thick and almost oily (but not in a bad way!) with small tingling bubbles. You can feel a bit of heat from the alcohol.
Drinkability: This is a sipper for sure.
|
|
|
Dr. Dubs - Dunkel Rye Weizenbock
|
Weizenbock
|
5.5 Gallons |
1.07 |
1.01 |
7.96 |
15.37 |
35 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
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: 3/27/2020 2:13 PM |
Notes: 1/2 tablet Campden in Strike Water
1/2 tablet Campden in Sparge Water
1 tablespoon Salt Pre-Boil |
|
|
Soursop Colada
|
Berliner Weisse
|
150 Gallons |
17.198 |
3.105 |
7.67 |
0 |
4.52 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 150 Gallons |
Boil Time: 60 |
Boil Gravity: 17.2 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 11:58 PM |
| Notes: Biofine in fermenter |
|
|
Markd Black Coffee IPA
|
American IPA
|
5.25 Gallons |
1.076 |
1.021 |
7.21 |
38.22 |
40 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 70 |
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: 2/8/2015 8:29 PM |
Notes: actual OG was 1.073.
2 dry yeast packets pitched. |
|
|
Suicide Mission
|
Double IPA
|
6 Gallons |
1.067 |
1.01 |
7.57 |
64.98 |
4.78 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2019 9:51 PM |
Notes: For 6 US gallons (22.7 L)
MALTS
9 lb. (4.08 kg) Pilsner malt
2 lb. (0.9 kg) oats
2 lb. (0.9 kg) pale two-row malt
4 oz. (113 g) honey malt
10 oz. (283 g) dextrose in boil
HOPS
0.35 oz. (10 g) Columbus, 14% a.a. @ 60 min
1.5 oz. (42.5 g) Mosaic, 12.5% a.a. @ 10 min
3 oz. (85 g) Mosaic, 12.5% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) Columbus, 14% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) El Dorado, 14.3% a.a. @ 0 min, whirlpool 20 min
2 oz. (57 g) LupuLN2 Citra Cryo pellets, 23% a.a., dry hop 6 days
2 oz. (57 g) Mosaic, 12.5% a.a., dry hop 6 days
1 oz. (28 g) Columbus, 14% a.a., dry hop 6 days
1 oz. (28 g) LupuLN2 Mosaic Cryo pellets, 24% a.a., dry hop 6 days
YEAST
Imperial #A07 Flagship ale yeast, starter or multiple packs
WATER
Mash pH of 5.45, pre-boil pH of 5.25, flameout pH of 5.0–5.1. Add acid where needed to hit these numbers. Acidify sparge water to 5.6 pH. Target a water profile of 140 ppm Ca, 50 ppm Mg: 20 ppm Na, 300 ppm SO4 and 75 ppm Cl.
SPECIFICATIONS
Original Gravity: 1.068 (16.5° P)
Final Gravity: 1.010 (2.5° P)
ABV: 7.50%
IBU: 68
SRM: 4
DIRECTIONS
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate and pitch an adequate amount of yeast (a starter or multiple packages of yeast) according to mrmalty. com. Don’t significantly overpitch. Ferment at 67°F (19°C).
After a successful forced diacetyl test, cool the beer to 53°F (12°C) for two days. Dump the yeast and trub, if fermenting in a conical, then add the dry hops, back-flushing with CO2 or bubbling CO2 through the fermenter while adding the hops, if possible. Let the fermenter rise to 67°F (19°C) again during the dry hop. The large dry hop amount will likely add another few points of attenuation.
After six days, cool the fermenter to 40° F (4° C) for two days, again dumping hops and remaining yeast, if possible. Fine with 15 mL of BioFine, agitating the beer with CO2 to mix it in thoroughly. Allow the beer to settle and clarify for two days before transferring it to a keg.
Try to avoid introducing oxygen into the finished beer as much as possible (e.g. flush transfer lines with CO2 immediately before the transfer, completely seal the fermenter or keep slight positive pressure on the fermenter during the cold crash and perform a closed transfer to the keg). |
|
|
Iku-Turso (Panimo Hiisi) #AvoinOlut-clone
|
Russian Imperial Stout
|
21 Litres |
1.072 |
1.014 |
7.56 |
139.28 |
32.32 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 68 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2015 5:26 PM |
| Notes: This is a recipe from the Finnish microbrewery "Panimo Hiisi". It was kindly made public by the folks at the brewery following the #AvoinOlut-challenge ("#OpenBeer") started by the Finnish beer blogger Harri Metsäjoki (http://www.reittausblogi.info/) in late 2015. The original recipe can be found here (in Finnish): http://www.reittausblogi.info/2015/10/avoinolut-resepti-panimo-hiisi-iku.html. Note that we've made a few changes to the recipe to better suit our inventory at the time. The beer itself tastes insanely good both as homemade and in it's commercial form. If you are interested in Panimo Hiisi's awesome beers, search YouTube with "real ale craft beer hiisi" for reviews in English. |
|
|
Imperial Stout
|
Russian Imperial Stout
|
6.5 Gallons |
1.087 |
1.021 |
8.74 |
45.38 |
50 °L
|
1.8K |
0 |
|
|
Author:
|
|
Bryophyte
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 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: 12/12/2015 11:39 PM |
| Notes: |
|
|
25A - Belgian Blond Ale
|
Belgian Blond Ale
|
24 Litres |
15.52 |
2.182 |
7.2 |
27.61 |
4.8 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 14.4 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2018 9:29 PM |
Notes: Inspired by Duvel's Single Fermentation
--
- sub German pils for Belgian if that's what you have
- sub table sugar for clear candi sugar (that's what I usually do)
- fuggles can be subbed for styrian goldings
- 1388 takes a long time to clear even with gelatin so treat this like a lager and plan to enjoy 2 months from brew day. |
|
|
Russian Imperial Stout - Coop Brew K&S
|
Russian Imperial Stout
|
5.5 Gallons |
1.101 |
1.023 |
11.36 |
75.02 |
39.5 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2016 4:49 PM |
Notes: Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.08 qt of water at 135.0 F 122.0 F
30 min Saccrification Add 12.08 qt of water at 203.4 F 158.0 F
10 min Mash Out Add 10.35 qt of water at 194.4 F 168.0 F |
|
|
One Claw Clone
|
American Pale Ale
|
11.25 Gallons |
1.054 |
1.012 |
5.6 |
35.43 |
5.26 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 3/15/2021 12:38 AM |
| Notes: |
|
|
Red IPA - Dai Kide
|
Specialty IPA: Red IPA
|
12 Litres |
1.066 |
1.013 |
7.05 |
43.77 |
14.24 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 40 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: sucrose |
Priming Amount: 53.1 g |
Creation
Date: 2/25/2021 2:04 PM |
| Notes: |
|
|
Mango Maya
|
Imperial IPA
|
5 Gallons |
1.089 |
1.03 |
7.71 |
38.48 |
7.74 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 64 |
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: 3/13/2018 2:01 AM |
Notes: original notes from strawberry milkshake research :
did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work.
one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see...
strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings.
based off
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though. https://www.beeradvocate.com/community/threads/milkshake-ipa-help.497852/
some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast...
heres another recipe reference supposedly closer to the tired hands version :
https://www.brewersfriend.com/homebrew/recipe/view/392896/ipa-tired-hands-milkshake
thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut :
https://www.homebrewtalk.com/forum/threads/coconut-ipa.445732/
1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary
update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily : http://www.greatfermentations.com/downloads/instructions/beerkits/ShakeitGoodMIPAAG.pdf
END STRAWBERRY MILKSHAKE NOTES
START MANGO COCONUT MILKSHAKE NOTES :
Update for mango maya: bumping warrior from .5 to .75 - RR was not bitter at all but all sweet and smooth. When dry hop wears pff its missing some bitter balance. Should prolly do 1 whole oz. But non ipa guests might like it more if less bitter.
unclear on how much coconut. this guy used 0.5 lb for 1-3 days in dry hop (but he also used another 1lb during boil and another 0.5 lb in keg). seems like not a lot but he insists not to overdo it. he says it imparts flavor fast.
https://www.homebrewtalk.com/forum/threads/coconut-ipa.586566/
some other recipes im seeing are using a pound or more total. a lot of people have been adding some to boil, which as of this writing it is too late to consider. cant decide if i want to add 1/2 or a whole pound...
Went with 8oz flaked unsweetend coconut for 3 days and it is really coconutty! But not too much. |
|
|
Hip Hops II
|
Specialty IPA: New England IPA
|
25 Litres |
1.066 |
1.016 |
6.54 |
62.34 |
5.12 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
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: 3/29/2017 10:23 AM |
| Notes: |
|
|
Oaked Bourbon Vanilla Porter
|
Dry Stout
|
6.5 Gallons |
1.081 |
1.02 |
8.02 |
41.06 |
40.62 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 12:22 AM |
Notes: • Use 2 packs of yeast.
• Cut up and soak vanilla beans in 1 cup bourbon during primary.
• Add vanilla beans during secondary, keep bourbon.
• Add bourbon and sanitized oak spiral to keg before kegging. To sanitize oak spiral, place in boiling water for 10 minutes. |
|
|
Edmund Fitzgerald Porter
|
Robust Porter
|
11 Gallons |
1.066 |
1.02 |
6.02 |
40.73 |
42.97 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 1.4 |
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: 12/10/2016 11:49 PM |
Notes: For 11 gal/ 41.64 liter batch mash notes:
Mash schedule: single
Infusion, medium body,
Batch sparge
Total grain weight 25 lbs
Step time name description step temp
60min mash in add 31.25 qt of water at 166.9 F 154.0 F
Notes (for 11 gal/ 41.64 liters):
Dough-in with 7.75 gallons of 167 F water
Double batch sparge with 5 gallons of 170 F water per sparge
Collect 13.69 gallons of wort in kettle for boil
30 psi for 2 days, gently stir - then 30 psi for another 12 hours, then serve.
12/31/25 - increased pale malt by 3 lbs. |
|
|
Fortunate Islands Clone
|
American Wheat Beer
|
3 Gallons |
1.043 |
1.008 |
4.65 |
31.51 |
4.39 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 4.43 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 3:20 PM |
| Notes: |
|
|
Amber Ale
|
American Amber Ale
|
25 Litres |
1.052 |
1.01 |
5.46 |
38.85 |
14.56 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2015 6:21 AM |
Notes: Basert på 7 fjell Kjuagutt.
|
|
|
Cerulean Satellite II AG
|
Witbier
|
5 Gallons |
1.041 |
1.01 |
4.07 |
22.24 |
4.28 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
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: 11/22/2011 4:21 AM |
Notes: Brew
- Mash w/ 4 gal, strike at 166, w/ 1tsp Epsom Salt & 1tsp Calcium Chloride
- collect 2.5 gal
- batch sparge w/ 2gal at 201F to bring mash to 170F
- collect 2 gal for 4.5 gal total
- boil 60 mins to 3.5 gal
- add orange peel 15 min before flame out
- add crushed coriander 5 min before flame out
- add 1.5 gal for 5 gal total
Notes:
- efficiency way lower than expected at 50% (most likely due to oats and wheat absorbing too much)
- only collected 2 gal on first running and 1.75 gal on batch sparge, so added .75 gal up to 4.5 gal before boil
- down to 4 gal before starting boil, yielding 3.25 gallons
- added to 1.5 gallons in primary for 4.75 gallons total |
|
|
Epoch - RED ALErt (Communist Era)
|
Irish Red Ale
|
25 Litres |
1.055 |
1.01 |
5.84 |
24.19 |
15.24 °L
|
1.8K |
1 |
|
|
Author:
|
|
Blyzz
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2014 6:54 AM |
| Notes: |
|
|
Perle Necklace
|
American IPA
|
5.5 Gallons |
1.048 |
1.012 |
4.74 |
69.07 |
4.43 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2013 5:13 PM |
| Notes: |
|
|
|
|