4 Pines Pale Ale
|
American IPA
|
19 Litres |
1.058 |
1.013 |
5.9 |
62.6 |
11.29 °L
|
1.4K |
2 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2018 9:09 PM |
Notes: |
|
Simple Wheat Beer
|
Weissbier
|
1 Gallons |
1.05 |
1.013 |
4.96 |
12.43 |
3.59 °L
|
1.4K |
0 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 5:41 PM |
Notes: |
|
Black Watch Cascadian Dark Ale
|
Specialty Beer
|
1 Gallons |
1.072 |
1.014 |
8.1 |
69 |
38.09 °L
|
1.4K |
2 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2015 8:57 PM |
Notes: |
|
Three Floyds Gumbalhead Clone
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.05 |
1.01 |
5.35 |
35.03 |
4.06 °L
|
1.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Keg |
Priming Amount: 11 psi @ 40 F |
Creation
Date: 6/9/2015 2:36 AM |
Notes: This recipe is a clone of the Three Floyds Gumbalhead American pale wheat ale.
Adjusted hop schedule to:
0.5 oz 60 minutes
0.5 oz 30 minutes
0.5 oz 15 minutes
0.5 oz 0 minutes
1.0 oz dry hop
Set boil size to 3 gallons. For a 3 gallon boil, use 2 lb LME wheat for boil, in addition to steeping grains, to achieve 35 IBU for Gumbalhead. Add remaining LME after boil to keep SRM in 3-6 range. |
|
Briess Pineaple IPA
|
Double IPA
|
5.5 Gallons |
1.069 |
1.019 |
6.58 |
103.08 |
4.84 °L
|
1.4K |
0 |
|
Author:
|
|
Professor Zymie
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2017 12:52 AM |
Notes: Make sure the Pineapple Juice is refrigerated (38F)
Light DME should be Pale Ale DME; add at End Of Boil
BRY-97 can be used if dried yeast works better for you. |
|
Seinni Hópur C - Hveitibjór
|
Weissbier
|
50 Litres |
12.286 |
1.476 |
5.75 |
16.43 |
3.35 °L
|
1.4K |
2 |
|
|
Boil
Size: 65 Litres |
Boil Time: 70 |
Boil Gravity: 9.5 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2021 10:17 PM |
Notes: Vildu nota Wyeast 3068 (Weienstephan / LeoBavaricus - TUM 68) mest notaða hveitigerstofn í heimi, (90% af þýzkum hveitibjór). Við eigum hann því miður ekki til þannig að við notum Safbrew WB-06 í staðinn. |
|
Patrona
|
Specialty Beer
|
5 Gallons |
1.071 |
1.018 |
6.87 |
0.55 |
3.51 °L
|
1.4K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 7/4/2012 3:37 PM |
Notes: Ferment for 2 weeks in a primary and 2 weeks in Secondary w/Agave Nectar. Agave Nectar was Worted w/2 Qrts of water as a 1to1 ratio, cooled over ice bath then pitched in the secondary. MAKE SURE YOU SANITIZE. This recipe gets close to the same flavor as Corona w/shot of Patron. (I still added a shot of Patron though.) Forget the Agave Nectar and you will have a Great Kegged Corona Clone Just dont use a secondary, go 4 weeks in the primary. Great beer for the keg.
Use pure Oxy to airate for 20 Sec. |
|
Sour/Bretty/Hoppy Saison By Francois Bernier
|
Saison
|
5.5 Gallons |
1.06 |
1.009 |
6.64 |
72.9 |
3.6 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 76 |
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: 12/31/2018 8:31 PM |
Notes: Brett strains used in this recipe:
White Labs Brett Brux WLP650
White Labs Brett Claussenii WLP645
1- Sour wort with probiotics (went with Plantarum).
2- Ferment with Saison yeast.
3- Pitch brett + Oak Cubes. I went with dregs from http://www.ratebeer.com/beer/les-trois-mousquetaires-hors-serie-saison-brett/251922/ and a few others.
4- After around 3-4 months, make a big dry hop.
5- Keg and/or bottle.
Real FG was 1.000 which makes and real ABV was more ~7%
|
|
22D1. Wheatwine
|
Wheatwine
|
5.5 Gallons |
1.129 |
1.029 |
13.14 |
40 |
10.77 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2017 12:08 AM |
Notes: Overall Impression:
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheat flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.
Aroma:
Hop aroma is mild and can represent just about any late hop aromatic. Moderate to moderately-strong bready, wheat malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may be noted. Low to medium fruity notes may be apparent. Very low levels of diacetyl are acceptable but not required. Weizen yeast character (banana/clove) is inappropriate.
Appearance:
Color ranges from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor:
Moderate to moderately-high wheat malt flavor, dominant in the flavor balance over any hop character. Low to moderate bready, toasty, caramel, or honey malt notes are a welcome complexity note, although not required. Hop flavor is low to medium, and can reflect any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Hop bitterness may range from low to moderate; balance therefore ranges from malty to evenly balanced. Should not be syrupy and under-attenuated. Some oxidative or vinous flavors may be present, as are light alcohol notes that are clean and smooth but complex. A complementary, supportive oak character is welcome, but not required.
Mouthfeel:
Medium-full to full bodied and chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warming may also be present.
Comments:
Dark malts should be used with restraint. Much of the color arises from a lengthy boil. Some commercial examples may be larger than the Vital Statistics, and some may not be brewed every year.
History: A relatively recent American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Often a winter seasonal, vintage, or one-off release. Breweries frequently experiment with this style, leading to a range of interpretations.
Characteristic Ingredients:
Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Any variety of hops may be used. May be oak-aged.
Style Comparison:
More than simply a wheat-based barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat styles, so should not have any German weizen yeast character.
Vital Statistics:
OG: 1.080 – 1.120
FG: 1.016 – 1.030
IBUs: 30 – 60
SRM: 8 – 15
ABV: 8.0 – 12.0%
Commercial Examples:
Rubicon Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine, Smuttynose Wheat Wine, Portsmouth Wheat Wine
Tags:
very-high-strength, amber-color, top-fermented, north-America, craft-style, strong-ale-family, wheat-beer-family, balanced, hoppy |
|
377 Skin Walker IPA
|
American IPA
|
180 Gallons |
1.091 |
1.015 |
9.95 |
184.78 |
7.41 °L
|
1.4K |
0 |
|
|
Boil
Size: 182 Gallons |
Boil Time: 90 |
Boil Gravity: 1.088 |
Efficiency: 75 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2017 7:53 PM |
Notes: |
|
Yogurt Sour Ale
|
Berliner Weisse
|
1 Gallons |
1.042 |
1.009 |
4.3 |
5.38 |
3.69 °L
|
1.4K |
1 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 6:21 PM |
Notes: After boiling the DME and honey in roughly 1 gallon water, cooled to about 100 F, added a whole cup of light greek yogurt (with strawberries). Put into warmed oven. Left it there for 2 days. The pH dropped from 4 to 3. Boiled wort with hops for ten minutes. Cooled wort and poured onto red wine yeast cake. |
|
Rye Session West Coast IPA
|
American IPA
|
30 Litres |
1.038 |
1.007 |
4.04 |
68.99 |
5.46 °L
|
1.4K |
0 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 3/14/2017 6:42 PM |
Notes: |
|
#0011 Call Me! Blonde Ale Jamil
|
Blonde Ale
|
5.5 Gallons |
1.052 |
1.014 |
5.07 |
30.31 |
4.76 °L
|
1.4K |
1 |
|
Author:
|
|
SirMontalbon
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 4:52 PM |
Notes: May 3, 2015
Mashed got a little hot, like up to 165 for the last 30min or so. Was at 154 by the end of the mash hour. |
|
Lanky Dog Creamsicle Ale
|
Cream Ale
|
5.5 Gallons |
1.06 |
1.016 |
5.72 |
15.76 |
5.94 °L
|
1.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 9:52 PM |
Notes: Also:
2 oranges - no peels at 10 min boil
orange zest from 2 oranges in 6 oz vodka - steep at boil day, add just before bottling.
2 vanilla beans, chopped, in 6 oz vodka - steep at boil day, add just before bottling.
Measured OG: 1.067 |
|
O
|
Oatmeal Stout
|
3500 Litres |
13.029 |
3.584 |
5.08 |
31.82 |
31.36 °L
|
1.4K |
0 |
|
|
Boil
Size: 3660 Litres |
Boil Time: 75 |
Boil Gravity: 12.5 |
Efficiency: 87 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2015 10:49 AM |
Notes: Ciemne słody dajemy na ostatnią przerwę !!! |
|
William Newborg's Recipe
|
Russian Imperial Stout
|
5 Gallons |
1.114 |
1.029 |
11.21 |
140.28 |
53.8 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/23/2011 4:49 AM |
Notes: this is my extract version of an imperial stout. it was pretty tasty. |
|
Alec's Blond Ale
|
Witbier
|
21 Litres |
1.047 |
1.012 |
4.59 |
13.9 |
4.6 °L
|
1.4K |
0 |
|
Author:
|
|
Hepner
|
|
Boil
Size: 11 Litres |
Boil Time: 90 |
Boil Gravity: 1.09 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2014 1:10 AM |
Notes: |
|
108 LMSS IPA (Columbus+Summit)
|
American IPA
|
6 Gallons |
1.065 |
1.013 |
6.78 |
96.17 |
9.01 °L
|
1.4K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: Keg with 8.09 PSI |
Creation
Date: 11/28/2013 1:11 PM |
Notes: Half the grain was double milled. Adjusted calculated mash/sparge volumes down - 18 qts instead of 19.3 for sparge. Mashed overnight started 157.5 at 10:30 pm ended 147 at 6 am. Ran out of MO, so added 2-row, generally this recipe works great with a 50/50 split of MO + 2-row or pilsner...
OG 16.4 brix. Lots of troub in fermentor - transfered too quickly, didn't let it settle, working fast...!
FG 7.8 brix - 1.013. Kegged with 1 oz Citra cones
Terrific IPA, new house beer! |
|
Hopped To Summit, 6&2 Hops For "U" IPA
|
American IPA
|
11 Gallons |
1.054 |
1.015 |
5.14 |
127.32 |
6.82 °L
|
1.4K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 9/1/2013 12:24 PM |
Notes: 172F Strike
6.5 Gallons
Home hops mix of Summit, Chinook, Columbus
Poly Clear Secondary Ferment |
|
U.B. Irish, William Flanagan's Irish Stout 3.0
|
Dry Stout
|
6 Gallons |
1.049 |
1.011 |
4.97 |
36.35 |
40 °L
|
1.4K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2013 3:39 AM |
Notes: |
|
|
|