Atomic Pumpkin #3
|
Clone Beer
|
5.75 Gallons |
1.067 |
1.01 |
7.46 |
16.55 |
11.01 °L
|
1.2K |
1 |
|
|
Boil
Size: 6.26 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 74 |
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: 10/23/2022 3:08 PM |
Notes: Revised recipe based off of my first brew of Atomic Pumpkin.
12 tablespoons (=3lbs pumpkin) of Drybox Jarrahdale Blue Pumpkin Powder at mash.
Added 2 cut habanero peppers in bag at 20 minutes.
Add brown sugar at 15 minutes.
1 tsp Saigon Cinnamon at flame-out.
Add 2 cut habaneros tincture in spiced rum mixed with 1/3 tsp Saigon Cinnamon towards end of ferment. |
|
Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
17.2 Litres |
1.045 |
1.008 |
4.94 |
25.32 |
2.7 °L
|
1.2K |
2 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2017 11:35 AM |
Notes: |
|
Denny's Rye Smile
|
Specialty IPA: Rye IPA
|
6 Gallons |
1.075 |
1.02 |
7.19 |
61.73 |
10.77 °L
|
1.2K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2016 6:38 AM |
Notes: Subbed WLP028 for Denny's Favorite Yeast |
|
Whale Juice
|
Imperial Stout
|
5.5 Gallons |
1.113 |
1.029 |
11.11 |
74.21 |
50 °L
|
1.2K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.083 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 2:43 PM |
Notes: |
|
Fuller's Honey Dew Clone
|
British Golden Ale
|
3 Gallons |
1.052 |
1.015 |
4.99 |
17.54 |
4.1 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 6/1/2021 4:46 AM |
Notes: |
|
Jackolyte
|
Autumn Seasonal Beer
|
3 Gallons |
1.069 |
1.021 |
6.24 |
42.05 |
13.67 °L
|
1.2K |
3 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: turbinado |
Priming Amount: 2.6 oz |
Creation
Date: 8/20/2019 10:41 PM |
Notes: Bake two cans of pumpkin (spread thinly) in oven (350 F). Glaze with maple syrup or honey prior to bake. Sprinkle with nutmeg, ginger, cinnamon. Bake until browned slightly and drying has occurred slightly (looking for some water removal). Store in fridge overnight. Add pumpkin & sugars to boil with 5 min remaining on boil.
Spices (add with squash/sugars in boil):
1/8 tsp allspice
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
Add in 1 Tablespoon of vanilla bean infused vodka in fermenter after pitching yeast. |
|
Mead - Honey Malt Braggot
|
Braggot
|
2.25 Gallons |
1.047 |
1.006 |
5.42 |
28.3 |
4.19 °L
|
1.2K |
0 |
|
|
Boil
Size: 0.5 Gallons |
Boil Time: 5 |
Boil Gravity: 1.213 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2019 3:10 PM |
Notes: |
|
Belgian Dubbel DME (1 Gallon)
|
Belgian Dubbel
|
1 Gallons |
1.069 |
1.01 |
7.71 |
21.85 |
18.05 °L
|
1.2K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1.10oz |
Creation
Date: 1/24/2018 8:39 PM |
Notes: Add belgian candi syrup before the boil, taking kettle off heat.
Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker.
Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches.
If scaling to a larger batch I would try Wyeast 1214
Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 2/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner.
Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.
Lower steep/mash temp (148) should get you a lower dryer gravity
Take note of higher priming sugar. Style suggests higher volume.
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Other notes:
The wheat is added for mouth feel and head retention.
Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding
Other malts to consider Biscuit and Aromatic. |
|
Keith Sweats
|
American Wheat Beer
|
6 Gallons |
1.064 |
1.016 |
6.29 |
29.34 |
6.74 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
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: 4/13/2016 7:24 PM |
Notes: |
|
Holiday Spiced Apple Ale
|
Blonde Ale
|
25 Litres |
1.048 |
1.011 |
4.9 |
27.83 |
3.29 °L
|
1.2K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 87 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Table Sugar |
Priming Amount: 123g |
Creation
Date: 12/27/2015 6:13 AM |
Notes: Mash grains and boil wort, adding hop additions, as normal. Allow to ferment 5-7 days at 18-20°C.
Apples pureed with organic apple juice (listed as orange juice in recipe), pasteurized, and cooled before being added to secondary fermenter. Beer racked directly on top and allowed to begin secondary fermantation for at least 2 weeks at 18-20°C. |
|
Honey Boo Boo's Murrica Wheat Ale
|
American Wheat or Rye Beer
|
5 Gallons |
1.041 |
1.01 |
4.09 |
15.71 |
6.59 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 60 |
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: 3/31/2013 11:24 PM |
Notes: -Do not rack into a secondary as it will remove the cloudiness brought on by the addition of flaked wheat
-Add 1 lb. of unpasteurized honey at peak of fermentation |
|
Helle's Yeah! Helle's Bock
|
Maibock/Helles Bock
|
5.5 Gallons |
1.067 |
1.017 |
6.53 |
30.16 |
7.67 °L
|
1.2K |
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: 0.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2015 3:21 PM |
Notes: |
|
R & C California Common
|
California Common Beer
|
5.5 Gallons |
1.055 |
1.01 |
6.05 |
35.86 |
12.22 °L
|
1.2K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 3:49 PM |
Notes: Also changed to using 34/70 for yeast and replaced maris otter with american 2row.
Changed hops schedule because I read that is how they do it at Anchor.
Also changed from 60 to 80 on the crystal.
Added a half ounce dry hop after fermentation because I have read many people who have toured brewery and Anchor says they dry hop with Northern Brewer.
Refer here for brewers notes on water: http://www.homebrewtalk.com/showthread.php?t=54301&page=19
|
|
Sorachi Saison
|
Saison
|
5 Gallons |
1.051 |
1.01 |
5.5 |
21.77 |
7.04 °L
|
1.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2015 9:15 PM |
Notes: |
|
Amber LME Conversion
|
No Profile Selected |
5 Gallons |
1.025 |
1.006 |
2.49 |
0 |
6.07 °L
|
1.2K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.051 |
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: 5/4/2015 4:32 PM |
Notes: |
|
Galaxy SMaSH
|
American IPA
|
1.3 Gallons |
1.057 |
1.014 |
5.62 |
65.08 |
6.56 °L
|
1.2K |
2 |
|
|
Boil
Size: 2.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 6:58 PM |
Notes: |
|
Red IPA
|
American IPA
|
25 Litres |
1.05 |
1.01 |
5.34 |
40.91 |
16.72 °L
|
1.2K |
0 |
|
Author:
|
|
dazzla
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 12:42 PM |
Notes: |
|
Simply Great Hefeweizen
|
No Profile Selected |
5 Gallons |
1.051 |
1.013 |
4.96 |
15.86 |
3.93 °L
|
1.2K |
1 |
|
Author:
|
|
Jonathan Portinga
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 6/6/2011 4:51 PM |
Notes: Simply Good Hefeweizen. Simply delicious beer recipe |
|
Lexi & Marley Summer Blonde(s)
|
Blonde Ale
|
5.5 Gallons |
10.94 |
2.587 |
4.44 |
25.21 |
3.8 °L
|
1.2K |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 6.8 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2014 12:57 AM |
Notes: |
|
Broken Bat Blond
|
Blonde Ale
|
5 Gallons |
1.046 |
1.013 |
4.35 |
19.41 |
4.43 °L
|
1.2K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 44 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2013 6:13 PM |
Notes: This is a relatively simple blond ale recipe very similar to a Slovenian blond, but with one small twist: use chips from broken bat, along with some standard maple chips. The chips, and/or tea made from them, should be added after primary fermentation has ended. Rinse wood chips to remove excess debris, then place in microwave-safe container, add water to cover the chips, then add lemon juice and zest and boil to sanitize. Allow this to sit for 10-15 to create a tea, then add entire mix to fermenter. |
|
|
|