|
Devin's Porter
|
Robust Porter
|
1 Gallons |
1.063 |
1.018 |
5.95 |
33.31 |
27.74 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2016 1:21 AM |
Notes: Either gather 1.75 gallons of water, run it through the brita, or buy it. Tap water should be ok, but if you use tap, let it sit out over night so that it off-gasses the chlorine.
Also have on hand:
-1 cup cold water
-1 cup Hot water (boil before heating the strike water - the mash water)
-2 big bags of ice.
-Starsan or Iodophor sanitiser, properly diluted as per instructions.
Add some sanitizer to a small bucket as well as your fermentation vessel/jug.
Take your smack pack of yeast out of the fridge and, following the instructions, smack it good and hard. Put it aside to do it's thing while you brew.
Mash water needed: .75 gallons
Sparge/wash water needed: 1.5 gallons
Bring the .75 gallons up to 165 degrees.
Mash in (add the grains) and mix REALLY well.
Check temp and adjust with hot or cold water as required. A half a cup of either will be good to raise the temp a couple degrees, so add at like .5 cup at a time, mix, and check temp. You really just want to be within +/- 2 degrees of the prescribed temp, don't worry.
Let that sit for 1 hour. Check temps every so often and turn the burner on as required to keep the mash at temp. Be sure to stir when heating to make sure you don't char any of the grains.
While it is mashing, at around the 40 minute mark, start to heat up the additional 1 gallons of "sparge" water to like 190 or so.
Place your strainer on the other pot and slowly pour the mash into it to collect the grains. Do this twice or three times, pouring the wort over the grains. Here you are trying to limit the amount of grain material that is in the wort. You want it to be relatively free of "stuff".
Don't forget to grab a couple ounces, add some whiskey, and have yourself a hot scotchy!
Alternatively, you could research "BIAB" or Boil in a Bag. This will help tremendously with controlling your grains. Seriously, check it out.
Slowwwwly pour your sparge water over the grains in the strainer to collect your final volume. You should collect about 1.5 gallons of wort.
Boil that biatch. Don't use a lid. BE CAREFUL of boil over, at least at first, make sure you watch it for the rising bubbles. When you see it, just take the pot off that burner and stir a bit. Reduce the heat slightly, then put the pot back on the burner. Once you get a nice steady boil without rising bubbles, you are good to go and you can start your 60 minute timer.
Add the hops as indicated.
Bear in mind: 30 minutes indicates 30 minutes REMAINING in the boil. Same goes for 5 minutes or zero minutes. This one's easy because it's all at either 30 or 0. I just want to be clear that 0 means at the end, as you are turning off the burner, add the hops and give them a stir.
After the boil, fill the sink with cold water, place the pot in the cold water, and add the ice. Try not to get any of the ice or water in the wort as it cools.
EVERYTHING FROM THIS POINT ON MUST BE SANITIZED.
Using your sanitized thermometer, check the temperature of the wort until it drops to around 70 F.
Add the wort to the sanitized jug, top up with cold bottled water if required, and shake like the devil himself. Careful not to spill, and be sure that your hand is sanitized. Don't exceed the 1 gallon mark.
Cut the top off of the yeast pack, pitch the yeast, and add the stopper and properly prepared blow off tube.
Place in a cool area for your two week fermentation then bottle as usual. I would suggest adding 1.5 tablespoons of granulated sugar to like half a cup of water, bring to a boil for like 5 minutes to make sure it's fully mixed. Let it cool for a bit, then add to the sanitized pot you'll be using for bottling as you are racking your beer from the fermenter into the pot.
Bottle as usual.
Notes:
If you need to substitute the yeast. You can use Safale S-04. But try to get the Scottish Ale Yeast, it gives a great malt character to the beer.
If you need to, you can substitute the grains for similar ones. The brew shops should be able to help you with proper substitutions.
When you drink a beer, try to wash the bottle right after. Better yet, pour the beer into a nice glass, and wash the bottle immediately. This will make storage easier and will help ensure no nasty things grow and potentially ruin your beer in the bottles.
Have fun and remember the homebrew slogan:
RDWHAHB
Relax, Don't worry, Have a Home Brew.
|
|
|
Jumpin Juniper IPA
|
American IPA
|
5 Gallons |
1.074 |
1.016 |
7.58 |
63.05 |
11.85 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 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: 23.72 psi |
Creation
Date: 2/27/2021 10:40 AM |
| Notes: |
|
|
Citra Casc IPA 2
|
American IPA
|
11 Litres |
1.056 |
1.011 |
5.92 |
52.16 |
5.27 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 71.5 g |
Creation
Date: 4/30/2019 2:12 PM |
Notes: 1. Heat 8 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
2. Pour in HALF the pale malt and flaked barley while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
3. Check temp is 65-70: preferably 65-67C - adjust if necessary with cold water or add heat.
4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 65c- after half an hour. Stir. Add heat or cold water if not.
5. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.
6. Use another 7 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 13 litres, which will reduce when boiled for an hour.
Take pre-boil gravity following sparge and measure how much wort collected.
7. Dispose of grains, add all wort to pan and bring to boil. Boil for 40 mins then add 15g MAGNUM hops.
8. Boil for a further 10 mins then add 10g CITRA and 20g CASCADE hops.
9. Boil for a further 5 mins then add 10g CITRA and 20g CASCADE hops for final 5 mins of boil.
10. FLAMEOUT AT 60 MINS. When wort has cooled to 80C; add 20g CASCADE and 10g CITRA.
11. Pour wort into sterilised FV to cool (NO CHILL). Cover with lid. Once it has sufficiently cooled, add to a second sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19c in brew fridge. |
|
|
Tropical Amber 10 Gallon
|
American Amber Ale
|
12 Gallons |
1.058 |
1.008 |
6.66 |
31.75 |
10.45 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 84 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2018 3:12 PM |
| Notes: |
|
|
Lost Abbey Red Barn Ale Clone
|
Saison
|
3 Gallons |
1.051 |
1.007 |
5.84 |
33.28 |
3.66 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 1/29/2018 1:58 AM |
Notes: http://www.craftedpours.com/homebrew-recipe/the-lost-abbey-red-barn-ale-clone-homebrew-recipe
Mash all grains for 1 hour at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above. Stir in dextrose sugar at 30 minutes.
Stir in orange peel and spices five minutes before flameout.
Ferment warm at 70F.
Rack to keg or secondary and age for 5 weeks. |
|
|
Birarzu Pump King Ale
|
Spice, Herb, or Vegetable Beer
|
19 Litres |
1.053 |
1.009 |
5.83 |
22.51 |
6.42 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 66 |
Mash Thickness: 4 |
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: 6/23/2016 8:42 AM |
| Notes: |
|
|
Summertime Session Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.062 |
1.012 |
6.45 |
67.52 |
4.76 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2016 6:28 PM |
| Notes: |
|
|
Stout 2019
|
Oatmeal Stout
|
50 Litres |
14.658 |
3.317 |
6.12 |
30.32 |
29.41 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 62 Litres |
Boil Time: 60 |
Boil Gravity: 13.3 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: sucrose |
Priming Amount: 205 g |
Creation
Date: 5/9/2016 1:03 PM |
| Notes: |
|
|
Chocolate Chipotle Stout
|
Dry Stout
|
3 Gallons |
1.066 |
1.013 |
7.05 |
4.08 |
35.83 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.199 |
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: 4/15/2016 6:27 PM |
| Notes: |
|
|
A Very Stout Cherry
|
Foreign Extra Stout
|
13.7 Litres |
17.211 |
4.155 |
7.14 |
55.27 |
40.17 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 15.4 Litres |
Boil Time: 60 |
Boil Gravity: 15.4 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: glucose |
Priming Amount: N/A |
Creation
Date: 3/14/2016 1:04 PM |
| Notes: Add dried plums and/or other dried fruits. |
|
|
Everyones Fav Amer. Wheat
|
American Wheat or Rye Beer
|
5 Gallons |
1.059 |
1.014 |
5.87 |
27.11 |
4.12 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 2/18/2012 9:00 PM |
| Notes: Make sure you use orange blossom honey, its worth the hassle. Great summer beer that everyone seems to love, and its simple to make. |
|
|
Emory Fist City Clone Pale Ale Partial Mash
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.015 |
5.88 |
40.09 |
6.76 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Bottle Conditioning |
Priming Amount: 4.8 oz Corn Sugar |
Creation
Date: 11/26/2015 5:20 PM |
Notes: My son sent me a pic of this beer he enjoyed in Chicago. Asked if I could duplicate. BA has it at 91 which is pretty respectable. I'm going to give it a go to get it really close and impress the neighbors. this version is using extract and partial mash. I will work up an all grain once I get my 2-row in.
taken from the Revolution Brewing description of the beer:
Fist City, a crushable Chicago pale ale named after the Loretta Lynn tune. It is brewed with lots of 2 row and red wheat with a little specialty malt for a beautiful golden hue. A blend of Centennial, Citra, Chinook, Cascade and Crystal hops give the beer its flavor and aroma. This beer is meant to be a supremely drinkable brew for those who love hops. Magnificent California hop aromas play in perfect harmony with this brew’s extremely satisfying finish.
ABV: 5.5% IBU: 40 SRM unknown; this recipe is from one I found on the web and have no comments as to its closeness to the beer. My son is visiting for Christmas and will bring some home to compare with this batch I plan to brew. certainly a complex hops schedule. |
|
|
DBL RyePA
|
Imperial IPA
|
5 Gallons |
1.082 |
1.019 |
8.34 |
86.56 |
7.44 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 7/16/2015 1:47 AM |
| Notes: |
|
|
Ben's Dubbel
|
Belgian Dubbel
|
5.5 Gallons |
1.072 |
1.017 |
7.25 |
28.5 |
26.7 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 7:52 AM |
| Notes: Fermentation: Fermented cool. Bottled 3 gallons and threw remaining 2 gallons onto 1oz Hungarian Medium Oak Cubes which were boiled for 5 minutes. |
|
|
Joshua Magnuson's Rye Me A River
|
Saison
|
5 Gallons |
1.066 |
1.016 |
6.46 |
31.13 |
5.21 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 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: 11/16/2013 7:26 AM |
| Notes: |
|
|
THE NO1 IPA
|
American IPA
|
15 Litres |
1.066 |
1.017 |
6.39 |
83.82 |
15.19 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 18.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 66 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2014 5:35 PM |
| Notes: |
|
|
Montana Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.066 |
1.019 |
6.18 |
30.42 |
29.63 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 4/14/2014 4:16 PM |
| Notes: |
|
|
Warrior Falcon
|
American IPA
|
5.5 Gallons |
1.061 |
1.008 |
6.94 |
65.63 |
15.25 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 77 |
Mash Thickness: N/A |
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: 3/10/2013 2:44 AM |
Notes: Widmer Brother's Falconer's IPA Notes:
Flavor Points
· Significant but smooth bitterness
· Caramel malty sweetness helps balance the palate
· Bright fruit aromas such as citrus, peaches and apricots
Ingredients
Malts: 2-Row Pale, Caramel 40L, Honey Malt
Hops: Bittering – Alchemy
Aroma – Falconer’s Flight™
Profile
Original Gravity: 15P
Apparent Extract: 2P
IBU: 65
Color: 16 SRM
Alcohol by Volume: 7% |
|
|
Rob's Ripoff #3
|
American Pale Ale
|
5.5 Gallons |
1.059 |
1.014 |
5.92 |
38.1 |
11.46 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/6/2013 3:17 PM |
| Notes: |
|
|
4H
|
American IPA
|
21 Litres |
1.074 |
1.017 |
7.4 |
66.22 |
11.12 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 45 |
Boil Gravity: N/A |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 120g |
Creation
Date: 3/19/2012 7:27 PM |
Notes: Mesk på 66 i 4 L vann i liten gryte, strike: 75
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