|
Hazy Citrus IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.58 |
81.36 |
4.31 °L
|
6.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
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: 4/28/2016 10:15 PM |
| Notes: |
|
|
Pumpkin Cider
|
Common Cider
|
2.8 Gallons |
1.055 |
1.014 |
5.46 |
0 |
1.06 °L
|
6.4K |
3 |
|
|
|
| Boil
Size: 0.7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.222 |
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: 9/14/2016 1:00 PM |
Notes: Yeast is Brewer's Best Cider House Select (1/2 package).
Boil Pumpkin, Honey and any additional sugars with spice and fining for 30 minutes. Cool to 70 degrees and mix with room temperature sweet cider.
Note: Sugar content includes the sweet cider and pumpkin. I added about 1/2 pound of cane sugar to hit OG 1.055. |
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|
Double Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.053 |
1.017 |
4.75 |
17.47 |
35.67 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/6/2012 5:54 PM |
| Notes: clean and drinkable but according to judges, is a little thin compared to style. Recommend adding an additional pound of DME and maybe a little carafoam to add body and mouthfeel. Many stout junkies at local home brew shop very much enjoyed this one, didn't recommend any changes unless I was to enter it in competition. |
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|
Kona Big Wave Clone
|
Blonde Ale
|
5.5 Gallons |
1.045 |
1.009 |
4.76 |
29.74 |
6.16 °L
|
6.4K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
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: 6/8/2016 1:34 AM |
| Notes: |
|
|
HellaNutella Imperial Milk Stout
|
Russian Imperial Stout
|
10 Gallons |
1.089 |
1.021 |
8.98 |
51.22 |
40 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 6.6oz to 1 cup water |
Creation
Date: 10/14/2012 5:04 PM |
Notes: • 8oz Roasted Cocoa Nibs will be added to secondary fermenter a la dry hopping.
• 3oz Belgian Cocoa Powder will be dissolved in 1 cup boiling water, cooled and added along with 2oz Hazelnut Extract at bottling.
• Priming with 6.6 to 7.2oz corn sugar in 1.5 cup water for 2.1 to 2.2 volumes CO2 (style is between 1.7—2.3... I like a little more carb than most). |
|
|
Juicy Black IPA
|
Specialty IPA: Black IPA
|
5 Gallons |
1.091 |
1.015 |
9.95 |
66.09 |
35.64 °L
|
6.4K |
5 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 75 |
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: 12/30/2017 3:56 AM |
| Notes: |
|
|
2025 Cherry Sour Rev2
|
Berliner Weisse
|
21 Litres |
1.031 |
1.008 |
3.09 |
7.04 |
2.68 °L
|
6.4K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 70 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 7/11/2016 2:40 AM |
Notes:
|
|
|
Westmalle Dubbel
|
Belgian Dubbel
|
10.4 Litres |
1.064 |
1.015 |
6.36 |
29.33 |
26.03 °L
|
6.4K |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 67 |
Mash Thickness: 3.5 |
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: 6/10/2016 12:27 PM |
| Notes: |
|
|
Carolus Christmas Clone
|
Holiday/Winter Special Spiced Beer
|
2.5 Gallons |
1.11 |
1.016 |
12.35 |
34.73 |
50 °L
|
6.4K |
1 |
|
|
|
| Boil
Size: 4.12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2018 6:24 AM |
Notes: A Winter Seasonal Belgian Strong Dark Ale
Brew in a Bag (BIAB) Calculator
-------------------------------------------
Recipe Parameters (2.5 Gallon)
Grain Bill: 7 Pounds
Grain Temp: 82 Fahrenheit
Batch Size: 2.5 Gallons
Mash Temp: 153 Fahrenheit
Boil Time: 90 Minutes
System Variables
Kettle Size: 5.5 Gallons
Trub: 0.125 Gallons
BoilOff Rate: 1.00 Gallons/Hour
Grain Absorption: 0.045 Gallons/Pounds of grain
Output
Total Water Needed: 4.44 Gallons
Strike Water Temp: 159 Fahrenheit
Total Mash Volume: 5.00 Gallons
PreBoil Wort: 4.12 Gallons
PostBoil Wort: 2.62 Gallons
Into Fermenter: 2.50 Gallons
-------------------------------------------
OG: 1.110
FG: 1.016
ABV: 12.36%
IBU: 45.88
-------------------------------------------
--------------------------------------------
Brewing in Anvil 5.5 gal kettle.
-Hops & spices added to a hops bag to lessen the trub.
-Add 4 oz maltodextrin during last 10 minutes of boil with remaining hops & spices.
-Add Flavorings (Vanilla extract) prior to adding yeast for primary fermentation.
-Primary fermentation in the kettle or 3 Gallon BrewDemon for 14 days.
Optional: Rack to secondary fermenter for 14 days to add spices and to clear a bit. Racking should stir up those lazy yeasties.
For this batch I will use Mangrove Jack - Belgian Ale Yeast M41 (This yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, with spicy and phenolic tones. The high attenuation and alcohol tolerance of this strain allows you to brew a huge range of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.)
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New Belgium Brewing - Fat Tire Clone
|
Belgian Specialty Ale
|
5.5 Gallons |
1.056 |
1.01 |
5.96 |
28.46 |
19.22 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: DME |
Priming Amount: 4 oz. |
Creation
Date: 12/13/2013 1:56 PM |
Notes: Ferment at 65F for 2 weeks, the transfer to secondary fermenter and condition cool (50-55F) for 3-4 weeks. Add Gelatin 3 days prior to bottling (optional if needed to clarify), bottle with DME and condition at 55-60F for 3 weeks. Enjoy!
Yeast Option: Recultured Fat Tire yeast
|
|
|
Dortmunder
|
Dortmunder Export
|
5.5 Gallons |
1.056 |
1.015 |
5.32 |
38.83 |
5.65 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: CO2 |
Priming Amount: 15lbs |
Creation
Date: 10/27/2013 5:36 PM |
Notes: Boiled 6qt wort to 5qt, added to boil
Fermented at 50 to 1.020, then allowed temp to free rise to 60 for diacetyl rest. |
|
|
Mocktoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.062 |
1.019 |
5.58 |
42.99 |
9.25 °L
|
6.4K |
1 |
|
|
Author:
|
|
LarryBrewer
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Keg |
Priming Amount: 10psi |
Creation
Date: 3/16/2012 9:19 PM |
Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.
The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me.
*** NOTE: Not as good as using lager yeast. Won't be trying a 'mocktoberfest' again.
The flavor profile reminds me of a porter or stout. I think this yeast would do much better in a brown ale. The complex notes the hops are supposed to impart are being overridden too much by a harsh roasted maltiness. I don't think that is coming from the grain bill. Drinkable, powerful tasting beer, but not what I was hoping for.
In summary, screw Mocktoberfest, stick with Oktoberfest and larger it. |
|
|
Berliner Weisse
|
Berliner Weisse
|
12 Gallons |
1.031 |
1.006 |
3.26 |
8.59 |
3.22 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 15 |
Boil Gravity: 1.028 |
Efficiency: 60 |
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: 5/16/2014 6:17 PM |
Notes: After mash is complete add lactic acid until Wort P.H = 4.2
Sour Wort @ 120 deg. until Ph drops to 3.4
Boil for 15 minutes
Ferment @ 63deg for 5days, finish @ 169deg
Age on White Labs - Saccharomyces "Bruxellensis" Trois for 4-6 months
|
|
|
PopsAbadia (Leffe Brune Clone)
|
Belgian Dubbel
|
22 Litres |
1.063 |
1.014 |
6.54 |
24.33 |
14.75 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sugar Cane Bottling |
Priming Amount: 9 g/l |
Creation
Date: 2/12/2016 3:57 PM |
Notes: Add the Candy Sugar in the final 5 minutes of the boil.
Primary Fermentation for 6 days at 19°C and 4 days at 22°C.
Keep the secondary fermentation for 4 weeks at 0°C.
|
|
|
Beaver Double White IPA
|
Specialty IPA: Belgian IPA
|
40 Litres |
1.076 |
1.017 |
7.74 |
19.11 |
6.42 °L
|
6.4K |
0 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 68 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2015 7:16 PM |
| Notes: Mash: 63'c@90min + 72'c@15min |
|
|
Bakke Brygg Irish Red Ale 25 L
|
Irish Red Ale
|
25 Litres |
1.045 |
1.012 |
4.29 |
26.46 |
14.71 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/L |
Creation
Date: 5/13/2014 11:42 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,1 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP007, WLP028, Danstar Nottingham |
|
|
Hazy IPA New Grain Bill
|
American IPA
|
6 Gallons |
1.073 |
1.019 |
7.1 |
82.39 |
5.89 °L
|
6.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2018 1:53 PM |
| Notes: |
|
|
Smoked Red Ale
|
Belgian Specialty Ale
|
5.5 Gallons |
1.065 |
1.017 |
6.25 |
18.07 |
14.58 °L
|
6.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 3/4/2014 1:01 AM |
Notes: the original recipe called for 6 oz of pale chocolate but substituted 3oz carafe 1 instead of the chocolate and it turned into a brown instead of red but was good nun the less, smokey flavor was there and after getting used to it, turned into a great evening sipper
I had to use a 5 micron filter with this beer because of syrupy sediment but this beer turned out very high alcohol and a very good flavor, I can't believe how quick this gets to you |
|
|
London Pride Clone
|
Best Bitter
|
5 Gallons |
1.053 |
1.017 |
4.82 |
38.31 |
12.51 °L
|
6.4K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2017 12:33 PM |
| Notes: |
|
|
Punk Ipa
|
American IPA
|
25 Litres |
1.063 |
1.013 |
6.59 |
54.72 |
6.35 °L
|
6.4K |
4 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.6 |
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: 1/14/2015 9:39 AM |
Notes: optional dryhop with
28g nelson sauvin
14g simcoe
28g chinnock
28g ahtanam
4 days |
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|
|