Passionfruit And Mango IPA
|
American IPA
|
20 Litres |
1.062 |
1.01 |
6.75 |
45.19 |
3.88 °L
|
1.3K |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 62.7 g |
Creation
Date: 7/29/2019 8:41 AM |
Notes: |
|
Belgian Pale Ale
|
Belgian Pale Ale
|
20 Litres |
12.035 |
2.855 |
4.9 |
53.45 |
6.3 °L
|
1.3K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 65 |
Boil Gravity: 11 |
Efficiency: 77 |
Mash Thickness: 3.75 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 12:15 PM |
Notes: |
|
Tropical Milkshake IPA
|
Specialty IPA: New England IPA
|
10 Gallons |
1.071 |
1.021 |
6.58 |
26.99 |
4.53 °L
|
1.3K |
0 |
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 68 |
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: 2/18/2019 1:37 AM |
Notes: 2 pureed apples into mash for pectin/haze
Dry Hop #1 approx 24 hours after pitch at high krausen |
|
Hop Fest
|
English IPA
|
22 Litres |
1.054 |
1.014 |
5.23 |
22.02 |
4.29 °L
|
1.3K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2017 11:50 AM |
Notes: |
|
Mikkeller Porter
|
Robust Porter
|
20 Litres |
1.082 |
1.028 |
7.15 |
58.71 |
50 °L
|
1.3K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: Corn sugar |
Priming Amount: 50 g |
Creation
Date: 5/29/2018 4:37 PM |
Notes: Scaled down recipe from book by Mikkel Borg Bjergsø and Pernille Pang (in Danish). |
|
2nd Row Amy
|
Specialty IPA: Black IPA
|
6.5 Gallons |
1.083 |
1.019 |
8.45 |
88.1 |
47.01 °L
|
1.3K |
2 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.068 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2018 10:06 PM |
Notes: |
|
WBB Frisco
|
California Common
|
47 Litres |
1.047 |
1.008 |
5.14 |
39.9 |
11.18 °L
|
1.3K |
5 |
|
|
Boil
Size: 58.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: 0.82 bar |
Creation
Date: 10/20/2021 3:18 PM |
Notes: |
|
No Way GOSE Clone (Margarita GOSE)
|
Gose
|
21 Litres |
1.039 |
1.005 |
4.5 |
8.05 |
2.99 °L
|
1.3K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 45 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 1/6/2021 9:37 PM |
Notes: Make a bitter lemon peel and lime peel tincture using tequila and add this in the secondary fermentation or prior to bottling / racking to a keg. |
|
Simple Vienna Lager
|
Vienna Lager
|
6 Gallons |
1.05 |
1.011 |
5.09 |
25.51 |
9.91 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10.04 psi |
Creation
Date: 6/25/2019 1:25 PM |
Notes: |
|
Kiwi Kveik Milkshake
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.066 |
1.02 |
6.03 |
70.59 |
3.94 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2019 3:36 PM |
Notes: Add dry hops at 36 hours.
Add Lactose @ 10 min.
|
|
Simcoe Single Hop IPA (Mangrove Jack)
|
American IPA
|
23 Litres |
1.062 |
1.012 |
6.56 |
0 |
8.03 °L
|
1.3K |
2 |
|
|
Boil
Size: 23 Litres |
Boil Time: N/A |
Boil Gravity: 1.062 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2019 7:55 PM |
Notes: The liquid malt extract - Amber is actually the beer kit from Mangrove Jacks. It is a hopped extract.
The Kit requires either 1.2 kg LME or 1 kg dextrose.
LHBS recommended the Black Rock LME, 1.7 kg. |
|
Chocolate Blonde
|
Blonde Ale
|
5.25 Gallons |
1.049 |
1.009 |
5.23 |
39.1 |
3.95 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2018 5:35 PM |
Notes: 1g Calcium Chloride
6+ml Lactic Acid
2g Gypsum
Adding chocolate extract to keg to taste, probably 2-3oz
Also soaking 4oz toasted cacao nibs in fermenter for 36hr at end of ferment |
|
Old Shatterhand
|
Robust Porter
|
20 Litres |
1.083 |
1.019 |
8.39 |
40.92 |
26.74 °L
|
1.3K |
1 |
|
Author:
|
|
zolakoma
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 12/11/2012 6:27 PM |
Notes: |
|
Oregon Coffee Oatmeal Stout
|
Oatmeal Stout
|
1 Gallons |
1.059 |
1.015 |
5.81 |
34.03 |
50 °L
|
1.3K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
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: 10/23/2016 12:52 AM |
Notes: |
|
Founders Breakfast Stout
|
Sweet Stout
|
5 Gallons |
1.088 |
1.023 |
8.53 |
42.9 |
50 °L
|
1.3K |
1 |
|
|
Boil
Size: 6.32 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2015 7:03 PM |
Notes: |
|
Beach Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.053 |
1.009 |
5.71 |
34.64 |
4.66 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 12/5/2015 2:31 AM |
Notes: add candi sugar with 15 minutes to go in boil |
|
Russian River Pliny The Elder
|
Imperial IPA
|
12 Gallons |
1.078 |
1.018 |
7.78 |
111.33 |
6.55 °L
|
1.3K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
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: 3/11/2015 6:18 PM |
Notes: Recipe provided by Vinnie Cilurzo
where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.
Ingredients:
for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast
Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7
Directions:
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort
URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.
Extract Substitution:
Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer
|
|
Maine Cream Ale
|
Cream Ale
|
10 Gallons |
1.051 |
1.013 |
4.98 |
17.51 |
3.07 °L
|
1.3K |
0 |
|
|
Boil
Size: 11.9 Gallons |
Boil Time: 80 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Dextrose |
Priming Amount: Based on Final Vol. |
Creation
Date: 4/17/2014 6:39 PM |
Notes: Using a basic cream ale this will include wild maine blueberries and also spruce tips. To aid in counteracting the acidic blueberries the mash temp has been raised slightly.
Yeast Starter: Req. 0.6L, but Make 1.1 for extra.
"""BJCP Style 6A""" |
|
All Grain #1
|
American IPA
|
2 Gallons |
1.062 |
1.015 |
6.21 |
60.99 |
6.61 °L
|
1.3K |
3 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2014 1:23 AM |
Notes: |
|
TB2
|
American Pale Ale
|
4.7 Litres |
1.072 |
1.019 |
6.95 |
44.18 |
9.64 °L
|
1.3K |
1 |
|
|
Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2013 10:04 PM |
Notes: Add habanero to boil, mango and jalapeno to secondary 1 day left of fermentation, stay for 5 days before bottling. Mango needs to be frozen to break cell walls (releases fruit juices better). |
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