Mexican Calif Cerveza Lager - Pacifico
|
Light American Lager
|
5 Gallons |
1.05 |
1.013 |
4.85 |
25.96 |
2.93 °L
|
9.8K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 8:57 PM |
Notes: Add grains in bag and steep until water gets to boil
Remove grains
Add LME
Back to boil for 60 minutes
Add 1st hops
Add 2nd hops.
Cool wort to about 55 degrees.
Strain if needed when pouring to fermenter.
Add more distilled water up to the 5 gal mark.
Add yeast.
Leave to ferment 50-55 degrees in dark area,3-4 weeks
Can add 1lb of rice extract to increase alcohol, haven't tried it yet.
*********************************
I was told from taste testers this one tastes like Pacifico. |
|
Orange Blossom Cream Ale
|
Cream Ale
|
5 Gallons |
1.056 |
1.017 |
5.06 |
11.98 |
4.98 °L
|
9.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 1/6/2013 2:13 AM |
Notes: 1. Remove crushed grains from package and put in muslin bag.Place in 2.5 gallon cold water and add 1/2 tsp amylase enzyme to water.Slowly bring to approx. 150 deg., and another 1/2 tsp amylase 30 minutes in, hold temp for 60 min. Discard grain.
2. Place grain bag in a separate pot of 1 gallon 170f water for about 10 minutes. Take bag out and place in a strainer above the main kettle, slowly pour the 1 gallon water over the grains, spreading it evenly.
3. Take off heat then add 1/2 of the Malt extract, stir well to dissolve. Bring to a boil then add bittering hops,
and continue boil for 50 min. Add aroma hops, and boil for 5 minutes. Add
Honey and Sweet Orange Peel, Boil for 5 minutes. Remove from heat then add remainder of dme
4. Place kettle in ice bath for about 10 minutes until it reaches 100f
5. Pour 1 gallon ice cold water into fermenter then pour unfermented beer (wort) slowly into fermentation vessel, top off with cold water to 5 gallons.
6. Let temperature drop to approx. 80 degrees. Take hydrometer reading,close the lid and shake fermenter vigourously for about 5 minutes. Next, “pitch” yeast on top, close lid and give it a nice swirl. Stabilize temp. at approx. 67 – 70 degrees. Keep in primary for 3 weeks then take gravity reading.
7. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, ADD Orange Cream Extract to bottling
bucket, then siphon beer into the same bucket. Fill bottles to 1 “ from top of bottle and cap.
8. Store beer at 67 – 70 degrees for 7 – 10 days minimum.
|
|
Honey Nut Cheerio
|
Northern English Brown
|
5 Gallons |
1.053 |
1.013 |
5.21 |
29.54 |
9.8 °L
|
9.7K |
0 |
|
Author:
|
|
Christopher Miller
|
|
Boil
Size: 5 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: 9/14/2011 4:35 PM |
Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops.
Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.)
The wort should ferment for 15 to 20 days. Bottle when bubbling stops. |
|
Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone
|
Brown Porter
|
5.5 Gallons |
1.057 |
1.018 |
5.13 |
59.6 |
34.11 °L
|
9.2K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/16/2014 12:55 AM |
Notes: Ferment at 62 for two weeks, transfer to secondary and condition cool at 50-55 for 3-4 weeks.
Bottle and age at 50 degrees for 3 weeks.
This beer has been considered to be the best Porter in the United States...now you can brew it yourself. |
|
Oatmeal Porter
|
Robust Porter
|
5 Gallons |
1.053 |
1.015 |
5.04 |
35.5 |
24.9 °L
|
9.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 9/1/2013 1:51 AM |
Notes: This is a mash-up (haha) of two midwest brews: Oatmeal Stout and Honey Porter. The idea is to make a robust Oatmeal Porter w/ hints of Honey similar to Highlands Oatmeal Porter. The hop modifications are set to resemble the Highlands recipe. |
|
Block Party Amber Ale
|
American Amber Ale
|
5 Gallons |
1.045 |
1.01 |
4.65 |
17.82 |
15.82 °L
|
8.9K |
5 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 3:00 PM |
Notes: |
|
Spotted Cow "Clone"
|
Cream Ale
|
5 Gallons |
1.049 |
1.013 |
4.7 |
22.9 |
4.2 °L
|
8.6K |
13 |
|
|
Boil
Size: 5.72003 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: 4/2/2011 3:39 PM |
Notes: |
|
Bavarian Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.05 |
1.011 |
5.05 |
13.19 |
3.7 °L
|
8.2K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 6.1 oz |
Creation
Date: 1/22/2016 6:06 PM |
Notes: |
|
Madd Vanilla Coffee Porter
|
Robust Porter
|
5 Gallons |
1.074 |
1.019 |
7.14 |
39.19 |
31.79 °L
|
8.1K |
15 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Priming sugar |
Priming Amount: .75 cup in 2 cup water |
Creation
Date: 7/27/2015 6:15 PM |
Notes: vanilla beans cut lengthwise, then into 1 inch pieces and soaked x1 week in 5oz Capt. Morgan Spiced Rum.
10 oz cold brew coffee, made with 6oz course ground light roast coffee, 16oz water in French press x24 hours in refrigerator. |
|
Irish Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.3 |
21.84 |
17.72 °L
|
8K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2017 5:50 PM |
Notes: |
|
Samuel Smith Nut Brown Ale
|
Northern English Brown
|
5.5 Gallons |
1.057 |
1.017 |
5.29 |
0 |
17.05 °L
|
7.9K |
5 |
|
|
Boil
Size: 3 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: 9/28/2012 4:00 AM |
Notes: |
|
Irish Death Clone
|
Sweet Stout
|
5.5 Gallons |
1.105 |
1.026 |
10.3 |
42.47 |
40 °L
|
7.9K |
4 |
|
|
Boil
Size: 6.5 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: 11/4/2012 3:27 AM |
Notes: This turned out better then I had expected. Very close to Irish death. Perfection. I think the lactose gave it a smooth taste and creamy feel. |
|
Bruhaha - THC (Cannabis) Beer
|
Belgian Tripel
|
4 Gallons |
1.075 |
1.01 |
8.62 |
43.26 |
6.03 °L
|
7.8K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 2.9 oz |
Creation
Date: 12/6/2019 8:07 PM |
Notes: This was originally taken from a Belgian Blonde Strong Ale recipe. As this is a THC infused beer I decided to go with a more estery yeast, a small amount of biscuit malt for body and color, and some coriander and additional IBU to cut the grassy flavor of the tincture, which makes it a bastardized tripel. The small batch and higher alcohol reflects this is a beer intended to be savored and aged.
Also, the starting gravity was 1.049 with a 5.5 gallon start. OG is accurate.
Added 0.5 oz of crushed coriander at 10 min along with the Saaz hops.
The Candi Sugar was added to the wort at 100 degrees.
The honey was added at 75 degrees, just prior to pitching the yeast.
Fermented at 65 degrees 2 days and raised to 68 degrees for 5 days. Transferred to secondary after one week. Gravity was 1.012 at transfer. Secondary for two weeks at 68 degrees. Beer began lightly carbonating which is why the priming sugar is fairly modest.
The THC tincture was made with decarboxylated trim leaves and very small buds soaked in rectified spirits (diluted to 60% abv - 120 proof). Tincture was warmed in a mason jar to 120 degrees for 2 hours, then stored 2 months, shaking once per week.
It was tested for a metered 1.8tsp (0.3oz) per 12 ounces to get a regular user pretty high. The THC tincture was added directly to the bottles with syringe (~8ml) for an additional 1.5% abv (12 oz/0.3oz= 40; 60abv/40=1.5).
One was bottled in a clear glass to observe the setting and final color. All other bottles were brown as we were unsure if the chlorophyll will impact the beer. The first image is the beer two hours after bottling and the remaining tincture, which was roughly 10ml per 12 oz.
We saved a six pack of base beer for aging. In hindsight, it would have been best to add the tincture to a tertiary fermentation for 1-2 weeks to allow for some of the green to settle out. the second picture is 10 days of settling. |
|
Julebryg - Xmas Brew
|
Holiday/Winter Special Spiced Beer
|
21 Litres |
1.059 |
1.016 |
5.56 |
5.9 |
10.82 °L
|
7.2K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 30 |
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: Drops |
Priming Amount: 2/750ml Bottles |
Creation
Date: 11/13/2012 10:43 AM |
Notes: Old Xmas Spiced Brew - traditional Viking winter brew. To be brewed traditionally on the first day in November (J-Day)...
Mini Mash : Grains & Saaz pellets steeped for 30mins @ between 150-170F for 30 mins. Sparged (rinsed) once only in bag with recently kettle boiled water. Liquid added to boil.
Boil : Mini Mash + 4-5lt of water + Liquid Malt Extract + dry ingredients + spices, rolling boil for 30mins.
Ferment : 10lt water + Boil + Top-up to 21lt.
Yeast : 2 x Safale S-04. IE: 23g. One 3 year old packet. Pitched next morning once cooled to 23c.
Liquid Malt Extract was 1.7kg Muntons Amber Ale & 1.7kg Coopers Draught cans (supermarket special).
Drink it next November!! |
|
Hill Farmstead Edward Clone- Partial
|
American Pale Ale
|
2.5 Gallons |
1.068 |
1.019 |
6.46 |
95.21 |
8.25 °L
|
7.2K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2013 10:59 PM |
Notes: |
|
Easy One Gallon Stout
|
American Stout
|
1 Gallons |
1.05 |
1.012 |
5.08 |
43.59 |
36.12 °L
|
7.2K |
0 |
|
|
Boil
Size: 1.4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.036 |
Efficiency: 35 |
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: 8/11/2015 1:51 PM |
Notes: Steep grains in grain bag and 3/4 qt H2O @150 degrees for 30 min, remove bag, add dme, and sparge the grains with 168 degree water to bring total pot volume to 1.4 gal, bring to boil add hops and boil for 45 minutes. When cooled to 72 degrees, add half pack of Nottingham. Ferment, bottle w/20g corn sugar after 10/14days |
|
Magic Hat Brewing - #9 Clone
|
Specialty Beer
|
5.5 Gallons |
1.053 |
1.016 |
4.91 |
25.5 |
12.96 °L
|
7K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/18/2013 7:23 PM |
Notes: This is SUPER close to Magic Hat #9!
Ferment in the primary fermenter 7 days, or until fermentation slows, then siphon into the secondary fermenter and add apricot flavoring. Leave in secondary 14 days, then bottle. Bottle condition for 21 days. Will peak at 2 to 5 months. Serve in a pint glass at 45 degrees.
Yeast alternate: Wyeast 1084 (Irish Ale Yeast)
Food pairing: superb with sweet-and-sour shrimp, pork fried rice, and broccoli in a spicy garlic sauce. |
|
ALLAGASH WHITE CLONE
|
Witbier
|
6 Gallons |
1.052 |
1.013 |
5.02 |
13.43 |
3.99 °L
|
6.8K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Cane sugar |
Priming Amount: 5 oz. |
Creation
Date: 2/6/2016 2:13 AM |
Notes: |
|
Citra IPA - Partial Mash
|
American IPA
|
5.5 Gallons |
1.074 |
1.018 |
7.43 |
68.1 |
11.7 °L
|
6.8K |
2 |
|
|
Boil
Size: 7.45004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 2/17/2012 6:12 PM |
Notes: |
|
Raspberry Sour
|
Fruit Lambic
|
5.5 Gallons |
1.042 |
1.004 |
5.03 |
6.19 |
3.29 °L
|
6.7K |
7 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2015 3:21 PM |
Notes: |
|
|
|