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No Li Big Juicy Clone
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No Profile Selected |
5.25 Gallons |
1.065 |
1.013 |
6.87 |
64.2 |
9.27 °L
|
1.8K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 6/19/2019 7:43 PM |
| Notes: |
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Marzen Rauchbier (Simple)
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.057 |
1.016 |
5.28 |
25.47 |
11.19 °L
|
1.8K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2015 3:34 PM |
| Notes: Self cold smoke 20-40% of grain bill. |
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Classic Saison
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Saison
|
27 Litres |
1.051 |
1.011 |
5.35 |
25.09 |
9.07 °L
|
1.8K |
0 |
|
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| Boil
Size: 27.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 4/28/2016 12:59 AM |
Notes: Eu encontro o Belle Saison na Malte e Cia.
O Styrian Goldings é usado para aroma e possui tons cítricos, fruta verde e chá.
O East Kent Goldings é um lúpulo com características cítricas e picantes frequentemente utilizada como aroma/amargor.
O Saaz possui aroma floral, cítrico, picante e herbal, frequentemente usado como aroma. |
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Dr. Dubs - Dunkel Rye Weizenbock
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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 |
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Tangerine Dream - NEIPA
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Specialty IPA: New England IPA
|
20 Litres |
1.065 |
1.016 |
6.5 |
49.18 |
6.01 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 188 g |
Creation
Date: 2/4/2020 12:54 PM |
Notes: - 30g (~1oz) tangerine peel (outer orange layer only, no white pith) at flameout for 30 minutes and include in fermenter
- replace orange juice with tangerine juice (500ml) |
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Strawberries & Cream Berliner Weiss
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Berliner Weisse
|
5.5 Gallons |
1.048 |
1.011 |
4.9 |
3.69 |
3.75 °L
|
1.8K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2019 3:45 PM |
| Notes: |
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House Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.12 |
1.025 |
12.51 |
61.18 |
50 °L
|
1.8K |
3 |
|
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| Boil
Size: 8.36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 57 |
Mash Thickness: 1.57 |
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: 12/22/2018 3:46 PM |
Notes: This is an attempt at Sierra Nevada Narwhal. I'll bottle it and drink some fresh and oak/bourbon some for aging.
From the Sierra Nevada Web Site:
Alcohol Content 10.2% by volume
Beginning gravity 24.2° plato (1.102)
Ending Gravity 6.6° plato (1.026)
Bitterness Units 60 |
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Carolina Reaper
|
Open Category Mead
|
5.5 Gallons |
1.091 |
1 |
11.91 |
0 |
3.68 °L
|
1.8K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
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: 10/3/2017 2:19 AM |
| Notes: |
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Vanilla Bourbon Chocolate Imperial Stout
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Imperial Stout
|
42 Litres |
1.115 |
1.028 |
11.49 |
85.18 |
40.3 °L
|
1.8K |
0 |
|
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| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.081 |
Efficiency: 93 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 2/18/2017 9:03 AM |
| Notes: |
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Riuku
|
American IPA
|
18 Litres |
1.058 |
1.015 |
5.7 |
64.53 |
4.27 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3.6 |
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: 1/2/2017 6:18 PM |
| Notes: blue berries 150 g and black currant 100 g |
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Lilac Blonde Ale
|
Belgian Pale Ale
|
42 Litres |
1.062 |
1.019 |
5.68 |
36.22 |
6.31 °L
|
1.8K |
0 |
|
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| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2016 1:28 PM |
| Notes: |
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IPA
|
American IPA
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22 Litres |
1.057 |
1.014 |
5.69 |
59.18 |
9.54 °L
|
1.8K |
0 |
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Author:
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Triskelion2
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| Boil
Size: 30 Litres |
Boil Time: 80 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2014 8:08 PM |
| Notes: |
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Citra SMaSH IPA
|
American IPA
|
2.5 Gallons |
1.084 |
1.021 |
8.27 |
247.96 |
4.38 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 5:33 PM |
| Notes: |
|
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Blueberry Coffee Porter
|
Robust Porter
|
5.5 Gallons |
1.068 |
1.02 |
6.32 |
16.61 |
29.61 °L
|
1.8K |
1 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 4:47 PM |
| Notes: Blueberry in Secondary. Coffee at kegging. |
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Santa's Beard Crumbs / Rum Raisin Barleywine
|
American Barleywine
|
10 Gallons |
1.118 |
1.022 |
12.52 |
24.77 |
15.92 °L
|
1.8K |
0 |
|
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| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 75 |
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: 8/21/2015 3:22 PM |
Notes: Unlike many recipes that seem to be a collection of leftover malts and remainder hops this Barleywine is very specific in its ingredient list, exact weights and method. It is not a difficult recipe but it is time consuming to do properly. First, we're after an OG of 1.104 and an ABV of 11.03%. Here we go! Bring 6.5 gallons of water just to a boil and dissolve in 1 Tbsp of Five Star 5.2 Ph stabilizer. Preheat your mash tun with 1 gallon of boiling water and drain it after 10 minutes. Always add grain to water, not the reverse. Calculate the grain temp and volume for a mash conversion at 148F. The strike temp will likely be in the range of 160F-168F, (but you must calculate this exactly). Convert for 60 minutes at 148F. Now calculate a second step infusion temp for at 152F by adding 1.75 gallons for 30 minutes. Drain 6.0 - 6.25 gallons of wort. Your OG at this stage will be about 1.080 - 1.085. Remove 2 gallons to a smaller stainless pot and gently boil-off 33% of the volume leaving 1.33 gallons. This will caramelize the wort as wll as increase the OG. Pour the 1.33 gallons of caramelized wort back into the main boil. This will be a 60 minute boil. Bring main wort pot to a boil. After first heat break add 2 oz fresh Nugget hops to a hops bag and boil for 60 minutes. At the last 20 minutes of the boil add Irish Moss. At the last 7 minutes add the Cascade hops, (in a hops bag). At boils end remove hops and squeeze wort as much as possible with a sterile spoon/spatula. You should have approximately 4.25 gallons of high gravity wort, (very close to 1.104). Cool wort quickly down to 65F-70F via coil or chill plate. Oxygenate wort well for 60-90 seconds using an oxygen kit and wand. Now comes a very important part unlike many fermentation methods. Do not pitch yeast. You will pitch the 4.25 gallons onto a yeast cake of US-05 of a previous fermentation or prepared culture not more than 7 days old. US-05 will complement the Barleywine's character and final gravity. After 5 days oxygenate again and make a prepared cream of one packet (11 grams), of Nottingham yeast and pitch again. Let ferment in primary for 9 additional days then decant to glass or stainless for secondary fermentation for 6 weeks. Priming to bottles required additional considerations. First, bottling will require less priming sugar. Use about half what you normally use, (22g DME/gal or 12g Dextrose/gal). Also, when preparing the priming sugar, cool to 75F and add 15-20 grams, (2-3 Tbsp), of live krausening yeast from your fermentation bucket. Slurry well the priming solution then decant from your secondary onto this slurry in the bottling bucket. Fill bottle to 1" inch from the top on long-necks and cap with oxygen absorbing caps. This Barleywine is best after 12 months of bottled fermentation. It is creamy with a very subtle fruit finish and a rich, satisfying mouth-feel. The hops are perfectly balanced with the first run barley richness. I brew this twice yearly with great anticipation each time. It will yield only 4 cases so brew often and let me know if you have found a way to improve it.
Based on recipe: http://beerrecipes.org/showrecipe.php?recipeid=1206#sthash.9vpZJhmf.nVk855bj.dpuf |
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Yooper's House Pale Ale
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American Pale Ale
|
20 Litres |
1.058 |
1.011 |
6.08 |
54.28 |
11.92 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16.6 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 4:26 AM |
| Notes: |
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Heady Topper (bobbrews)
|
Imperial IPA
|
5 Gallons |
1.074 |
1.011 |
8.22 |
166.81 |
6.17 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/4/2015 2:56 PM |
Notes: Ferment Conan @ 63 F, then ramp up to 68-70 F after ferm slows down/completes.
Hopstand/Whirlpool for at least 45 minutes at 155-170 F. Proceed to quickly cool to 60 F after the hopstand is complete.
Dryhop is split into two, 4 day schedules. Add half then remove 4 days later. Proceed with the remaining half for another 4 days and then remove, cold crash, bottle. |
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Soursop Colada
|
Berliner Weisse
|
150 Gallons |
17.198 |
3.105 |
7.67 |
0 |
4.52 °L
|
1.8K |
1 |
|
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|
| 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 |
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Victor's Special Bitter
|
Special/Best/Premium Bitter
|
110 Litres |
11.013 |
3.166 |
4.18 |
36.84 |
5.86 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 130 Litres |
Boil Time: 90 |
Boil Gravity: 9.4 |
Efficiency: 86 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2014 9:18 AM |
| Notes: |
|
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Praise The Sun IPA V4
|
American IPA
|
16 Gallons |
1.057 |
1.016 |
5.58 |
62.95 |
6.14 °L
|
1.8K |
0 |
|
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Author:
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Eviljay
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|
| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 7/11/2014 1:18 AM |
Notes: Dry Hopped half with 3 oz CTZ (Charlie would use CTZ and Mosaic next time)
Dry Hopped Jay's half with 2oz citra, 2oz mosaic.
Fermented at 65 ambient (Fruitiness from 05 was well received)
Jay's half won the Homebrew Club IPA II comp out of 15 (I think) IPA's.
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