|
Drink Like A Viking
|
Sahti
|
5.5 Gallons |
1.061 |
1.011 |
6.51 |
26.5 |
4.41 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: co2 |
Priming Amount: 9.56 psi |
Creation
Date: 7/30/2019 3:41 PM |
Notes: Mash at a fairly low temperature, 148° F to allow for the drier style. 60 minute boil with the addition of 1 ounce of dried juniper berries with the 1/3 ounce of Azacca hops. The remaining hops are added at flame out.
Chill the wort to no less than 85° F. Under pitch the Omega brands Kveik yeast and maintain the temperature throughout the whole fermentation. This hot fermentation will allow for the yeast to produce esters of pineapple, mango and other citrus from being stressed and under pitched.
The beer can then be chilled and kegs in only 10 days! |
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|
Westmalle-ish Tripel
|
Belgian Tripel
|
20 Litres |
1.092 |
1.01 |
10.77 |
42.24 |
4.38 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 10:18 PM |
Notes: Ferment at 18°C. Increase to 22 °C.
Based on http://www.homebrewchef.com/WestmalleTripelConeRecipe.html |
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|
Cascade Citra IPA
|
American IPA
|
20 Litres |
1.07 |
1.016 |
7.07 |
61.66 |
7.51 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 77 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2019 10:25 AM |
Notes: First brew with my equipment Efficiency turned 77% Before boil 24l wort collected 20litres to fermenter.
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|
|
This Is A Warning
|
Tropical Stout
|
5.5 Gallons |
1.073 |
1.019 |
7.14 |
34.8 |
50 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 12:06 PM |
| Notes: |
|
|
80-Acre Clone Wheat Beer
|
Weissbier
|
11 Gallons |
1.073 |
1.019 |
7.02 |
23.83 |
6.09 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2015 1:57 AM |
| Notes: |
|
|
Bokkenrijder
|
Doppelbock
|
6 Litres |
1.083 |
1.018 |
8.45 |
27.82 |
13.75 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 9:13 AM |
| Notes: |
|
|
Chimay Red (5.25)
|
Belgian Specialty Ale
|
5.25 Gallons |
1.072 |
1.015 |
7.46 |
21.49 |
17.45 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/2/2016 3:36 PM |
| Notes: |
|
|
Chocolate Cherry Porter
|
English Porter
|
10 Gallons |
1.075 |
1.024 |
6.65 |
20.5 |
49.09 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 10/2/2017 5:38 PM |
| Notes: |
|
|
Bell's Two Hearted Clone
|
American IPA
|
5.5 Gallons |
1.069 |
1.016 |
7.01 |
76.4 |
7.1 °L
|
1.6K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2017 4:48 PM |
Notes: Amped up 2-row from 10# to 11# for my setup.
Original:
For 5 gallons (19 L)
10 lb (4.5 kg) | Briess Two-row Brewers Malt (1.8°L)
2.83 lb (1.3 kg) | Briess Pale Malt (3.5°L)
8.0 oz (227 g) | Briess Caramel (40°L)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)
3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)
White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast
SPECIFICATIONS
Original Gravity: 1.063
Final Gravity: 1.012
ABV: 6.7%
IBU: 55
SRM: 10
Boil Time: 75 minutes
Efficiency: 65%
Pre-boil Volume: 6.6 gallons
DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).
Vorlauf until clear.
Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.
Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.
Ferment warm (ale temperature). Dry hop one week into fermentation.
Allow two hearted clone to stay warm with hops for a week.
Rack beer, crash cool, and cold age for a week.
Rack beer, prime with sugar and bottle. |
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|
Chloe's Freckles
|
Blonde Ale
|
25 Litres |
1.046 |
1.01 |
4.73 |
41.09 |
6.25 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 63 |
Mash Thickness: 3 |
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: 3/10/2021 2:50 AM |
| Notes: |
|
|
Two Girls One Brew
|
American Pale Ale
|
10 Gallons |
1.069 |
1.017 |
6.75 |
67.41 |
9.21 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 11 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: 2/16/2012 8:34 PM |
Notes: Half American Pale yeast 5 gal, half Belgium Strong Yeast 5 gal. Same wort. Different carboys. American has the handle
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Rogue Ales: Honey Kölsch Clone
|
Kölsch
|
5 Gallons |
1.051 |
1.013 |
5.02 |
25.86 |
3.45 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
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: 9/24/2020 12:41 PM |
Notes: Step by Step
Mill the grains and mix with 3.5 gallons (13.25 L) of 163 °F (73 °C) strike water to reach an infusion mash temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 4 gallons (15 L) of 170 °F (72 °C) water until 7 gallons (26.5 L) of 1.035 SG wort is collected in your boil kettle. Boil for 60 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, turn off the heat and add the final hop addition and honey. Whirlpool the kettle by gently stirring with a mash paddle for 2 minutes and then let rest for an addition 13 minutes to achieve a 15-minute flameout steep. Chill the wort to 60 °F (16 °C), aerate, and pitch yeast. Ferment at 60 °F (16 °C) for the first 48 hours and then free rise up to 64 °F (18 °C) and hold at that temperature until you reach terminal gravity. Crash cool at 33 °F (1 °C) for the better part of a week and then package. Carbonate to between 2.4 and 2.6 volumes of Co2 then enjoy! |
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|
Citradelic IPA Clone (New Belgium)
|
American IPA
|
25 Litres |
1.06 |
1.013 |
6.2 |
49.09 |
8.67 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 29.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2018 7:43 PM |
Notes: From (Andy Mitchell @ NB)
Bittering: Nugget (very very small amount)
Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil
Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel
That dry hop is crazy, the largest portions are Cascade and Citra
If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out.
Cloner: Vinnie Krishan |
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|
Kolsch A Barrock
|
Kölsch
|
6 Gallons |
1.046 |
1.01 |
4.75 |
24.38 |
3.42 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 3/10/2017 12:15 AM |
| Notes: |
|
|
#101: Mint Chocolate Milk Stout
|
American Porter
|
1 Gallons |
1.08 |
1.019 |
7.97 |
65.55 |
50 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: sugar |
Priming Amount: N/A |
Creation
Date: 12/17/2016 6:22 PM |
| Notes: |
|
|
Blanche Belge XI
|
Witbier
|
24 Litres |
1.041 |
1.011 |
4.02 |
14.69 |
3.15 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 9/28/2015 8:46 PM |
| Notes: |
|
|
New Tricks Honey Brown Ale
|
American Brown Ale
|
5 Gallons |
1.06 |
1.015 |
5.84 |
36.29 |
18.66 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 12:15 AM |
| Notes: |
|
|
Rapscallion Tangerine Ginger Wit
|
American Wheat or Rye Beer
|
5 Gallons |
1.045 |
1.011 |
4.45 |
24.6 |
5.03 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2014 6:07 PM |
| Notes: |
|
|
Chur Clone
|
American Pale Ale
|
21 Litres |
1.059 |
1.013 |
6.01 |
43.99 |
7.06 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2014 9:05 AM |
Notes: Sparge 22 litres at 75.6
2 lots of yeast
Drop hop after 3 days for 7 days |
|
|
Wheat IPA
|
American IPA
|
21.5 Litres |
1.062 |
1.017 |
5.85 |
85.43 |
4.5 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 25 |
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: 10/22/2014 6:12 PM |
| Notes: |
|
|
|
|
