|
The Old Granville House
|
American Barleywine
|
325.5 Gallons |
1.082 |
1.012 |
9.16 |
101.13 |
12.25 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 341 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 83 |
Mash Thickness: 1.5 |
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: 9/5/2015 2:27 AM |
| Notes: |
|
|
Countmosis Russian Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.106 |
1.019 |
11.49 |
94.96 |
44.64 °L
|
1.5K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 88 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2019 2:05 AM |
Notes: Also mash 3 family size boxes of count chocula cereal
Added 2 ounces of cacao at boil out and 4 oz of ground coffee at boil out. |
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Galena SMASH IPA
|
American IPA
|
18.9 Litres |
1.069 |
1.013 |
7.29 |
27.85 |
9.17 °L
|
1.5K |
3 |
|
|
|
| Boil
Size: 20.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2017 7:42 AM |
| Notes: |
|
|
Coffee Pale Ale
|
Experimental Beer
|
17 Litres |
1.053 |
1.011 |
5.59 |
22.79 |
7.15 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 5.05 |
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: 3/4/2022 11:29 PM |
Notes: OG: 1.54
FG: 1.007
Estimated ABV: 6.25
25g coffee beans added 11/05/2022 |
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Citrus Lager (Boag's St. George Clone)
|
International Pale Lager
|
21 Litres |
1.044 |
1.01 |
4.43 |
25.3 |
4.79 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 30 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 3/26/2020 5:17 AM |
Notes: Unable to find Morgans Premium Lager yeast in the list so have listed White Labs American Lager Yeast
Ferment for 2 weeks at 12°C
Dry hop at day 11 or when the beer has a couple points left before reaching FG
After 14 days or when beer has reached FG, bring temp up to 16°C for Diacetyl rest (2 - 3 days)
Cold crash to serving temp (3°C) for 2 - 3 days and then transfer to a keg to carbonate at 10psi for 2 weeks or until preferred carbonation is reached and enjoy
Alternatively, transfer to a glass carboy and "Lager" for a minimum of 6 weeks at 3°C
*Update to recipe after finishing my first batch - first batch was tasty and it has been a while since I've had a Boags but it was surely a close clone! After sitting in the keg for a couple weeks though the citrus notes dissipated so I've significantly increased the hop bill in this recipe and added a dry hop to try and account for that. I'm hoping this doesn't over do it. Will report back in a few weeks when my next batch is ready to drink. The dry hop is probably Optional when trying to clone this recipe and I'll leave that to each of you to make the decision to include or exclude it based on your own flavor palette. I've just been messing around with a NEIPA so I could be a little biased towards the stronger Hop profile, I apologize if that ruins this clone. |
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St. Bernardus Abt 12
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.079 |
1.013 |
8.61 |
28.09 |
23.19 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 2/23/2020 11:25 PM |
Notes: pitch yeast at 70 let temp rise over 83f over 7 days
secondary 6-8 weeks |
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Nyaras-Deres Amerikai IPA
|
American IPA
|
15 Litres |
1.055 |
1.012 |
5.65 |
67.25 |
3.86 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.5 |
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: 2/16/2020 7:14 PM |
| Notes: |
|
|
Tank 7
|
Saison
|
25 Litres |
1.075 |
1.014 |
8 |
35.52 |
6.05 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/26/2019 6:55 AM |
Notes:
|
|
|
Scuba Suit Clone
|
American IPA
|
10.5 Gallons |
1.055 |
1.01 |
5.97 |
53.23 |
4.7 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2019 2:30 PM |
Notes: Clone from Malty National in Regina SK. Switched out bittering hops to a less expensive high AA one.
Heated 14.5 gallons of Regina municipal water treated with a campden tablet to 163 before putting in our bag and grains. Stirred until we saw no doughballs, popped the lid on, wrapped a sleeping bag over the whole thing and came back after 60 minutes. Temp went from 155-148 over the 60 minutes, may need to work on sealing the lid better.
Originally planned to boil for 60 minutes but my controller wouldn't switch my element on and off or reduce output in manual mode so we shortened the boil to 30 minutes to make sure we didn't over do it.
Pre-boil grav was 1.042. Post was 1.050. Cooled to 73F.
Each fermenter had 5.5gal go in with ~1-1.5gal trub left, so we could have boiled slightly longer. Pitched dry packet of US-05 into each fermenter. Airlock showed activity just slightly over 24 hours later. Total time to brew was around 3.5 hours. |
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BV'S NEIPA #8 1313
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.06 |
1.013 |
6.17 |
57.5 |
4.26 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/20/2018 3:18 AM |
| Notes: |
|
|
Lemon Lavender Ale
|
American Pale Ale
|
5.5 Gallons |
1.063 |
1.017 |
6.06 |
54.32 |
5.29 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 60 |
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: 7/18/2018 9:50 PM |
| Notes: |
|
|
State Of Jefferson Double IPA
|
Imperial IPA
|
5.5 Gallons |
1.095 |
1.029 |
8.56 |
103.72 |
11.14 °L
|
1.5K |
2 |
|
|
Author:
|
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.173 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2014 2:22 AM |
| Notes: |
|
|
Battre L'oie Saison (25B)
|
Saison
|
5 Gallons |
1.059 |
1.01 |
6.47 |
31.2 |
3.4 °L
|
1.5K |
1 |
|
|
Author:
|
|
mschneidt
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: Keg |
Priming Amount: 11.2 psi @ 40F |
Creation
Date: 4/21/2017 10:44 AM |
Notes: Battre L’oie Saison is one of three Big Brew 2017 official homebrew recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage. You can also view the extract version of this homebrew recipe.
The following is an excerpt from John Palmer’s newly updated book How to Brew:
“The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.” |
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Megan's Medicine
|
Common Cider
|
2 Gallons |
1.054 |
1.01 |
5.79 |
0 |
11.24 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: N/A |
Boil Gravity: 1.009 |
Efficiency: 100 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1.1 oz |
Creation
Date: 12/27/2016 2:08 PM |
Notes: Mixed 2 gal cider with brown sugar
Took gravity reading (1.054)
Added Pectic Enzyme
Smacked yeast pack (doh!...waited 3 hours)
Pitched yeast with nutrient
Primary 2 weeks
Secondary 4 weeks (0.980)
RED CAPS: Back sweetened to taste (1.010-1.011) with brown sugar around 3 tsp per bottle
BLACK CAPS: Back sweetened to taste with stevia around 4.5 tsp per bottle
Primed to 1.7-1.8 vols using priming sugar (1.1 oz)
Bottle condition 2 weeks
***Tasting***
I (and everyone else) preferred the brown sugar to the stevia. Aroma was less than desirable. Extract to correct aroma? Next time back sweeten with concentrate. |
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DAGSI II Apple-Pear-Ginger Cider
|
Common Cider
|
5.5 Gallons |
1.065 |
1.016 |
6.52 |
0 |
10.07 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.019 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: brown sugar |
Priming Amount: N/A |
Creation
Date: 7/23/2016 7:16 PM |
Notes: Heat 5 can frozen apple concentrate with 1 gal water to 180 deg and maintain temp for 10 minutes. Add All spice and honey. Cool and add to fermenter.
Add apple cider and pear juice to fermenter. Pitch yeast and yeast nutrients when cool.
Brewed: 23 Jul 16
O.G.: 1.061
1A stage Fermentation: 31 Jul 16
Heat 5 add'l cans frozen apple concentrate with 1/2 gal water to 180 deg and maintain temp for 10 minutes. Add to fermenter once cool.
Grate 4 oz ginger and added to 3 cups water; boil for 10 minutes. When cool, pour ginger solution through a cloth sieve into fermenter; tie ginger gratings in the cloth sieve and drop in fermenter.
2nd Stage: 6 Aug 16
Bottled: 21 Aug 16
FG: 0.098 |
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Why Kellerbier? Why F..... Not!!!
|
Kellerbier: Amber Kellerbier
|
80 Litres |
1.048 |
1.011 |
4.83 |
37.32 |
10.92 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 85 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 3.71 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: CO2 Tank |
Priming Amount: N/A |
Creation
Date: 3/24/2016 3:47 PM |
| Notes: |
|
|
British IPA
|
English IPA
|
90 Litres |
1.058 |
1.013 |
5.9 |
52.86 |
11.25 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 95 Litres |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2015 9:52 AM |
| Notes: |
|
|
Bakke Brygg Doppelbock 25 L
|
Doppelbock
|
25 Litres |
1.079 |
1.02 |
7.74 |
23.44 |
22.07 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2015 3:44 PM |
| Notes: |
|
|
Bells Two Hearted Clone
|
American IPA
|
3 Gallons |
1.066 |
1.016 |
6.6 |
60.72 |
7.02 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 4.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 4:21 AM |
Notes: if can't get Munich light 10 lovibond or less go with Vienna or lower to crystal 20-30.
maybe do some in whirlpool and decide if you want more when sample at dry hop time)
Alternate yeast wlp051 or wlp001
Ramp to 71 from days 4-7 then dry hop
4.78 ga mash will be 5.5 ga volume mash |
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Doug's Green Beer
|
No Profile Selected |
5 Gallons |
1.056 |
1.014 |
5.6 |
20.4 |
1 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
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: 3/6/2011 11:20 PM |
Notes: This is for my friend who wants to dye this beer green for St. Patricks day. No real style that we went for, just brewed our pants off :)
Partial-extract that went very well for our brewing session.
Came out darker than expected. When transfered to Secondary.
Dying green worked out well, anyone who has this beer will be surprised by the green color! 2 drops per bottle at bottling time. |
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