Sabrotage Clone
|
American IPA
|
5.5 Gallons |
1.056 |
1.001 |
7.31 |
28.29 |
6.89 °L
|
1.4K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 8/24/2021 12:18 PM |
Notes: |
|
B_128_BiereDeGarde
|
No Profile Selected |
26 Litres |
1.059 |
1.009 |
6.55 |
20.96 |
6.93 °L
|
1.4K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 222.4 g |
Creation
Date: 11/25/2019 6:26 PM |
Notes: |
|
Belgian Single/NEIPA Split Batch
|
Specialty IPA: New England IPA
|
10 Gallons |
1.059 |
1.015 |
5.76 |
20.75 |
4.33 °L
|
1.4K |
0 |
|
|
Boil
Size: 12.41 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2019 5:43 PM |
Notes:
|
|
29. Grandpa Frosty Russian Imperial
|
Imperial Stout
|
5.5 Gallons |
1.089 |
1.02 |
9.09 |
68.29 |
44.79 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 79 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2014 5:19 AM |
Notes: |
|
Weizenbier
|
No Profile Selected |
5 Gallons |
1.048 |
1.012 |
4.67 |
28.19 |
0 °L
|
1.4K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2011 2:31 AM |
Notes: |
|
Hazy Chai Milk Tea IPA
|
American IPA
|
6 Gallons |
1.065 |
1.015 |
6.52 |
178.97 |
4.36 °L
|
1.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 10/2/2018 7:24 PM |
Notes: Mash all grain 60 minutes @154,
Fly sparge until 7.0 in boil kettle.
Boil, add warrior, 20 minute hop stand with 6 oz hops and 3oz Chai
Lactose @ 10 minutes
Rack to fermenter.
Pitch Yeast
When krausen begins to fall add dry hops.
Dry Hop 3 days
Transfer to Secondary for 1 week.
Split Vanilla beans and add everything to Secondary with 2oz Chai Tea.
Cold Crash 2 days.
Bottle or rack to keg. |
|
Satsuma Dreamsicle IPA
|
American IPA
|
5.5 Gallons |
1.064 |
1.019 |
5.88 |
62.27 |
7.76 °L
|
1.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/14/2017 11:58 PM |
Notes: I made tinctures of both the vanilla beans and the satsuma zest. I taste the satsuma, but the vanilla is undetectable. To remedy I bought some Madagascar vanilla extract and added an extra ounce. After that It was perfect! |
|
Session Saison (Homework Series Batch 7)
|
Saison
|
5 Gallons |
1.04 |
1.011 |
3.79 |
17.12 |
4.62 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 11/19/2016 9:14 PM |
Notes: Fermentation notes: Knock out at 68 degrees F and free rise during fermentation to a max temperature of 88 degrees for 14 days. |
|
300 Blackout (double)
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.112 |
1.029 |
10.83 |
144.78 |
40 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 8/20/2016 5:44 PM |
Notes: |
|
Beata Brown Ale 60L
|
Southern English Brown
|
60 Litres |
1.053 |
1.009 |
5.85 |
23.06 |
27.94 °L
|
1.4K |
1 |
|
|
Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 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: 8/3/2015 10:53 AM |
Notes: |
|
Finger Lime IPA
|
American IPA
|
21 Litres |
1.05 |
1.01 |
5.29 |
38.31 |
5.54 °L
|
1.4K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2019 1:32 AM |
Notes: Batch #1- 26/5/19 - Eff. 54% - Vol. 21L
Finger lime IPA, based on a Session IPA (4.6%) but upped ABV to around 5%
Substitutes;
- Gladfield Light Crystal for Caramalt
- Didn't get Mand. Bav. hops, Magnum was sent instead.
5/6/19 - SG: 1013, dry hopped.
9/6/19 - Added 120g of frozen/thawed finger lime pearls, looks very juicy and cloudy, SG: 1013.
12/6/19 - Cold crashed.
16/6/19 - Kegged, added 120g of frozen/thawed finger lime pearls. Tasting slightly of lime and very clean.
17/6/19 - Force carbed at 30psi for 2min 45 sec, pretty full keg with limited head space.
2/6/19 - Tastes of bitter lime, especially on the back, not too strong but next time I'll use more in season finger limes for a sweeter finish. This is quite well received and should do again.
|
|
Old Man Winter
|
Old Ale
|
5 Gallons |
1.08 |
1.02 |
7.83 |
63.95 |
25.3 °L
|
1.4K |
2 |
|
Author:
|
|
TipsyTroglodyte
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 10:15 PM |
Notes: Use new Simpsons DRC (Double-Roasted Crystal) Malts for the 2 lb of crystal malts. Use 2 packets of the yeast to ensure proper attenuation.
I filled a 22oz cup with fresh-picked, dried spruce needles (new growth needles). During the boil, I filled a muslin grain bag with the full 22 ozs of needles and steeped like tea at the end of the boil. Several needles will slip out, but they float, so I scooped them up with a sanitized mesh hand strainer before transferring to carboy.
Ferment in primary for 3 weeks, then transfer to a secondary and add .75 ozs of Chinook for a dry hop addition. At this time, add 1 TBSP of cinnamon, 1 tsp of allspice, and 5 drops of vanilla extract into the secondary fermentor.
Let sit in secondary for 2 weeks, then cold crash (I just put mine outside overnight on a 30F night). Transfer to keg, pressurize, pour, and enjoy. |
|
KtG Klone
|
Russian Imperial Stout
|
6.5 Gallons |
1.105 |
1.026 |
11.52 |
71.86 |
40 °L
|
1.4K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2013 3:58 PM |
Notes: This recipe was taken from an interview with Tod Mott - the creator of Kate the Great.
"I will give you #s for a full mash and a partial mash, since it is pretty much impossible to brew Kate with an all extract recipe.
When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).
Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.
Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.
Good luck. Hope this helps Cheers!
Tod Mott"
|
|
SchuBrew Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.048 |
1.009 |
5.21 |
32.95 |
3.1 °L
|
1.4K |
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: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 8:51 PM |
Notes: |
|
Imperial Chili
|
Imperial IPA
|
3 Gallons |
1.113 |
1.032 |
10.71 |
50.88 |
16.98 °L
|
1.4K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2015 2:17 PM |
Notes: |
|
LOF 2015 2XIPA
|
Imperial IPA
|
10 Gallons |
1.086 |
1.022 |
8.47 |
47.31 |
10.28 °L
|
1.4K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/24/2015 7:22 PM |
Notes: |
|
11 West Coast PA
|
American Pale Ale
|
24 Litres |
12.508 |
3.363 |
4.9 |
39.48 |
6.3 °L
|
1.4K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 10.8 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 11/16/2014 10:53 PM |
Notes: Pale Ale Clear Choice |
|
Redo IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.015 |
5.86 |
52.51 |
9.13 °L
|
1.4K |
4 |
|
|
Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 3/7/2014 12:42 AM |
Notes: carbonate to 2.5 volumes.
yeast starter used. (4 liters pre boil, 1 packet. pitched too early, temp too high. Added to fridge to + floc. night before brew)
Add pH balance to Mash water.
add yeast nutrient when adding chiller.
|
|
Dominator
|
Imperial IPA
|
21 Litres |
1.101 |
1.028 |
9.59 |
97.27 |
10.3 °L
|
1.4K |
0 |
|
|
Boil
Size: 24.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2013 6:16 PM |
Notes: 14 day primary, 10 day dry hop. Bottle conditioned
Whirlfloc at flame out.
Gelatine fine before racking to bottling bucket
|
|
30th Birthday Barleywine
|
American Barleywine
|
5.5 Gallons |
1.124 |
1.019 |
13.88 |
149.89 |
12.82 °L
|
1.4K |
1 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.6 |
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: 8/1/2013 5:09 PM |
Notes: |
|
|
|