Receta

HOME BREW RECIPE:
Title: Elliot IPA

Author: Linus Oliver
Brew Method: All Grain

Style Name: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.064
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.094
Final Gravity: 1.022
ABV (standard): 9.42%
IBU (tinseth): 92.68
SRM (morey): 6.83
FERMENTABLES:
9 lb - American - Pale 2-Row (48%)
3.75 lb - American - Vienna (20%)
5 lb - American - Rye (26.7%)
1 lb - American - Carapils (Dextrine Malt) (5.3%)
HOPS:
1 oz - Calypso, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 39.46
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 45 min, IBU: 35.38
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 30 min, IBU: 14.81
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 5 min, IBU: 3.03
2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 2 min at F
4 oz - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 8 days
MASH GUIDELINES:
1) Infusion, Temp: 155 F, Time: 60 min, Amount: 8 gal
2) Sparge, Temp: 170 F, Time: 30 min, Amount: 6 gal
OTHER INGREDIENTS:
1.1 tsp - irish moss, Time: 15 min, Type: Fining, Use: Boil
2 each - servomyacis, Time: 10 min, Type: Other, Use: Boil
YEAST:
Siebel Institute - English Ale BRY 264
Starter: Yes
Form: Liquid
Attenuation (avg): 78%
Flocculation: Medium
Optimum Temp: 59 - 68 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: co2
Amount: 10psi@5 days
TARGET WATER PROFILE:

Profile Name:
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
Using filtered tap water.
NOTES:
double ipa utilizing oversized immersion chiller with ice water running
through it and whirlpool.
HOME BREW RECIPE:
Title: Iipa

Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Boil Size: 58 liters
Boil Gravity: 1.052
STATS:
IBU (rager): 13.4

SRM (morey): 5.12
FERMENTABLES:
9 kg - German - Pilsner (72%)
1.5 kg - Belgian - Munich (12%)
0.5 kg - German - CaraHell (4%)
1.5 kg - Cane Sugar (12%)
HOPS:
10 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 11.45
5 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 20 min, IBU: 1.95
MASH GUIDELINES:
1) Temperature, Temp: 65 C, Time: 90 min, Amount: 35 L
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Optimum Temp: 20 - 22.78 C
Fermentation Temp: 18 C
HOME BREW RECIPE:
Title: Sorachi Ace DIPA

Boil Time: 60 min
Boil Gravity: 1.065
STATS:
SRM (morey): 8.39
FERMENTABLES:
14 lb - American - Pale 2-Row (87.5%)
1 lb - American - Caramel / Crystal 20L (6.3%)
1 lb - Belgian - Biscuit (6.3%)
HOPS:
2 oz - Sorachi Ace, Type: Leaf/Whole, AA: 11.1, Use: Boil for 60 min, IBU:
61.12
23.48
15.16
1 oz - Sorachi ace, Type: Leaf/Whole, AA: 11.1, Use: Boil for 0 min
1 oz - Sorachi ace, Type: Leaf/Whole, AA: 11.1, Use: Whirlpool for 15 min at
180 F
1 oz - Sorachi ace, Type: Leaf/Whole, AA: 11.1, Use: Dry Hop for 5 days
1 oz - Sorachi Ace, Type: Leaf/Whole, AA: 11.1, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Infusion, Temp: 147 F, Time: 60 min, alpha sacch rest
Starting Mash Thickness: 0.75 qt/lb
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
0.25 tsp - Yeast nutrient, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Flocculation: Med-Low
PRIMING:
Method: Corn sugar
Amount: 4 oz

Profile Name:
Ca2: 97
Mg2: 31
Na: 8
Cl: 9
SO4: 205
HCO3: 0
Water Notes:
HOME BREW RECIPE:
Title: Supernaut

Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Boil Gravity: 1.063
Efficiency: 75% (ending kettle)
STATS:
SRM (morey): 9.58
FERMENTABLES:
6.75 kg - Canadian - Pale 2-Row (85.4%)
0.25 kg - United Kingdom - Carastan (30/37) (3.2%)
0.25 kg - German - Carapils (3.2%)

0.5 kg - Canadian - Pale Wheat (6.3%)
0.15 kg - American - Caramel / Crystal 120L (1.9%)
HOPS:
56 g - Magnum, Type: Pellet, AA: 13.1, Use: Boil for 60 min, IBU: 75.04
45 g - Citra, Type: Pellet, AA: 13.4, Use: Boil for 15 min, IBU: 30.61
28 g - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 0 min
28 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min
56 g - Cascade, Type: Pellet, AA: 4.5, Use: Dry Hop for 10 days
28 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Dry Hop for 10 days
28 g - Tettnanger, Type: Pellet, AA: 4.5, Use: Dry Hop for 10 days
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 20.5 L, Saccharification
Starting Mash Thickness: 2.6 L/kg
OTHER INGREDIENTS:
0.5 each - Whirlfloc, Time: 5 min, Type: Fining, Use: Boil
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Flocculation: Med-Low
Optimum Temp: 15.56 - 22.22 C
PRIMING:
Method: dextrose
Amount: 125 g
CO2 Level: 2.5 Volumes

Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
1/2 Campden tablet
9g Gypsum (1.6 tsp)
2g Epsom salts (0.4 tsp)
4g CaCl2 (0.9 tsp)
1 tbl ph 5.2
NOTES:
2 Step Starter required.
2 litres each at 1.036. 205 g DME required for each starter.
1.13M cells / mL / P final
2nd gen yeast used from ESB brewed last week.
Added 1 oz of the Cascade listed directly to Keg in Tea ball.

HOME BREW RECIPE:
Title: NEIPA

Boil Time: 60 min
Boil Size: 6.5 gallons
Boil Gravity: 1.062
STATS:
SRM (morey): 6.54
FERMENTABLES:
5.5 lb - German - Pale Ale (39.6%)
6 oz - Canadian - Honey Malt (2.7%)
3 lb - Flaked Oats (21.6%)
5 lb - United Kingdom - Maris Otter Pale (36%)
HOPS:
7 g - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 11.48
28 g - Columbus, Type: Pellet, AA: 15, Use: Boil for 5 min, IBU: 9.15
56 g - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 160 F,
IBU: 16.81
28 g - Vic's Secret, Type: Pellet, AA: 14, Use: Whirlpool for 20 min at 160 F,
IBU: 9.42
28 g - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 20 min at 160 F,
IBU: 5.78
110 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days
60 g - Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 15 qt, 168
2) Infusion, Temp: 170 F, Time: 10 min, Amount: 8 qt, boiling
3) Sparge, Temp: 170 F, Amount: 12 qt, add 2 ml lactic acid
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - London Ale III 1318
Starter: Yes
Form: Liquid
Flocculation: High

Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 150
SO4: 100
HCO3: 100
Water Notes:
Baltimore City Water
Add to 5 gallons mash water:
3g Gypsum
3g CaCl2
1g NaCl
NOTES:
add dry hops right when high krausen falls
HOME BREW RECIPE:
Title: RUDY 102

Boil Time: 60 min
Boil Gravity: 17.6 P
STATS:
Original Gravity: 19.8 P
Final Gravity: 4.8 P
SRM (morey): 8.71
FERMENTABLES:
2 kg - German - Munich Dark (22.2%)
7 kg - German - Pale Ale (77.8%)
HOPS:
50 g - Citra, Type: Pellet, AA: 11, Use: Boil for 45 min, IBU: 34.92
50 g - Citra, Type: Pellet, AA: 11, Use: Boil for 30 min, IBU: 29.24
53 g - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 20 min, IBU: 28.19
30 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 10 min, IBU: 9.78
MASH GUIDELINES:
1) Temperature, Temp: 45 C, Time: 0 min, Amount: 21 L, czas
podgrzewania :
min. Zasypanie
podgrzewania :
min.
podgrzewania :
min.
podgrzewania :
min.
5) Temperature, Temp: 78 C, czas podgrzewania :
min. Filtracja
YEAST:
Default - - Starter: No
Form: Liquid
Flocculation: Med
NOTES:
FM42 Stare nadreskie
This recipe has been published online at:

http://www.brewersfriend.com/homebrew/recipe/view/255120/rudy-102
Generated by Brewer's Friend - http://www.brewersfriend.com/

Date: 2016-08-30 05:43 UTC
Recipe Last Updated: 2016-03-26 00:34 UTC
HOME BREW RECIPE:
Title: n7.7

Boil Time: 60 min
Boil Gravity: 1.072
STATS:
SRM (morey): 12.41
FERMENTABLES:
50 kg - United Kingdom - Cara Malt (7%)
575 kg - United Kingdom - Maris Otter Pale (80.8%)
50 kg - German - CaraMunich I (7%)
25 kg - German - CaraRed (3.5%)
12 kg - German - Acidulated Malt (1.7%)
HOPS:
1000 g - Herkules, Type: Leaf/Whole, AA: 7.6, Use: Boil for 60 min, IBU: 6.85
3000 g - waimea, Type: Leaf/Whole, AA: 12.7, Use: Aroma for 10 min, IBU:
12.45
3000 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 10 min, IBU: 6.86
3000 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Aroma for 10 min, IBU:
9.8
3000 g - Summit, Type: Leaf/Whole, AA: 18.5, Use: Boil for 10 min, IBU:
18.13
YEAST:
Default - - Starter: No
Form: Liquid
Flocculation: Med

http://www.brewersfriend.com/homebrew/recipe/view/249108/n7-7

Date: 2016-08-30 05:44 UTC
HOME BREW RECIPE:
Title: Damon Rice's Recipe

Style Name: Dry Mead
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
STATS:
ABV (standard): 14%
IBU (tinseth): 0
SRM (morey): 7
FERMENTABLES:
YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Flocculation: High

http://www.brewersfriend.com/homebrew/recipe/view/189883/damon-rice-srecipe

Date: 2016-08-30 05:45 UTC
HOME BREW RECIPE:
Title: Vanilla Cinnamon Mead
Author: Joshua Fitzpatrick

Style Name: Dry Mead
Boil Time: 60 min
Boil Gravity: 1.098

STATS:
IBU (tinseth): 0
SRM (morey): 5.56
FERMENTABLES:
6 lb - Honey (92.3%)
0.5 lb - Turbinado (7.7%)
YEAST:
Wyeast - Dry Mead 4632
Starter: No
Form: Liquid
Flocculation: Low-Med

http://www.brewersfriend.com/homebrew/recipe/view/212346/vanillacinnamon-mead

Date: 2016-08-30 05:45 UTC
HOME BREW RECIPE:
Title: Second Runnings Stout
Author: Lee Shephard and Andrei Zmievski

Style Name: Dry Stout
Boil Time: 60 min
STATS:
SRM (morey): 40
FERMENTABLES:
33 lb - United Kingdom - Maris Otter Pale (78.3%)
2.5 lb - American - Roasted Barley (5.9%)
2 lb - Belgian - Special B (4.7%)
1.25 lb - German - CaraMunich I (3%)
1 lb - American - Chocolate (2.4%)
1 lb - United Kingdom - Chocolate (2.4%)

0.5 lb - Turbinado (1.2%)
0.75 lb - Corn Sugar - Dextrose (1.8%)
0.13 lb - Molasses (0.3%)
HOPS:
0.4 oz - Galena, Type: Pellet, AA: 12, Use: Boil for 75 min
0.5 oz - Chinook, Type: Pellet, AA: 11.8, Use: Boil for 75 min
1 oz - Columbus, Type: Pellet, AA: 15.4, Use: Boil for 5 min
MASH GUIDELINES:
1) Sparge, Temp: 168 F, Time: 15 min, Amount: 24 qt, Second Runnings
2) Infusion, Temp: 152 F, Time: 90 min, Original Infusion for the RIS
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 60 min, Type: Other, Use: Boil
0.5 tsp - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
PRIMING:
Method: Corn Sugar

Profile Name: None
Ca2: 12
Mg2: 4
Na: 14
Cl: 10
SO4: 17
HCO3: 50
Water Notes:
NOTES:
This was a second runnings batch that I decided to make from the left over
grains of the Russian Imperial Stout Barrel Project. Boiled for 75min because
I topped off a gallon of water which had the additional sugars in it and that
was too much water. Efficiency is low to simply HOME BREW RECIPE:
Title: Broomers dark irish
Author: broomer

Boil Time: 60 min
Boil Size: 29.5 liters
Boil Gravity: 1.037
STATS:

SRM (mosher): 36.53
FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (71.4%)
1.1 kg - Flaked Barley (19.6%)
0.5 kg - United Kingdom - Roasted Barley (8.9%)
HOPS:
45 g - East Kent Goldings, Type: Leaf/Whole, AA: 6.5, Use: Boil for 60 min,
IBU: 32.95
14 g - East Kent Goldings, Type: Leaf/Whole, AA: 6.5, Use: Boil for 15 min,
IBU: 5.09
MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 15.2 L
2) Sparge, Temp: 76 C, Time: 20 min, Amount: 19 L
OTHER INGREDIENTS:
1 tsp - irish moss, Time: 15 min, Type: Fining, Use: Boil
500 ml - guinness soured, Type: Flavor, Use: Boil
0.5 tsp - yeast neutrients, Time: 5 min, Type: Other, Use: Primary
YEAST:
White Labs - Irish Ale Yeast WLP004
Starter: Yes
Form: Liquid
Attenuation (avg): 71.5%
Flocculation: Med-High
Optimum Temp: 18.33 - 20 C
PRIMING:
Method: co2/n2 60-40
Amount: 10 psi
CO2 Level: 2 Volumes

Profile Name:
Ca2: 115
Mg2: 5
Na: 12
Cl: 85
SO4: 95
HCO3: 120
Water Notes:
NOTES:
HOME BREW RECIPE:

Title: Stout Snout

Boil Time: 60 min
Boil Gravity: 1.031
STATS:
SRM (morey): 25.33
FERMENTABLES:
4.5 lb - American - Pale 2-Row (79.1%)
5 oz - United Kingdom - Roasted Barley (5.5%)
2 oz - American - Caramel / Crystal 40L (2.2%)
2 oz - Rice Hulls (2.2%)
2 oz - American - Wheat (2.2%)
8 oz - Flaked Oats (8.8%)
HOPS:
17 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 31.46
MASH GUIDELINES:
1) Infusion, Temp: 158 F, Time: 90 min

2) Sparge, Temp: 170 F, Batch sparge
YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Flocculation: High

Profile Name: Dublin (Dry Stout)
Ca2: 110
Mg2: 4
Na: 12
Cl: 19
SO4: 53
HCO3: 280
Water Notes:
mash pH @20 min room temp should = 5.6
mash in w/
.8 g gypsum
1 g baking soda
1.2 g cacl2
sparge w/
.8 g gypsum
1.2 g cacl2
HOME BREW RECIPE:
Title: 2014 Tiny Stout
Author: lds

Boil Time: 60 min
Batch Size: 18.93 liters (fermentor volume)
Boil Gravity: 1.036
STATS:
SRM (morey): 40
FERMENTABLES:
3.5 kg - United Kingdom - Maris Otter Pale (87.5%)
400 g - United Kingdom - Roasted Barley (10%)

100 g - United Kingdom - Roasted Barley - (late addition) (2.5%)
HOPS:
32 g - East Kent Goldings, Type: Pellet, AA: 6.4, Use: Boil for 60 min, IBU:
31.13
MASH GUIDELINES:
1) Infusion, Temp: 66.7 C, Time: 60 min, Amount: 10.1 L
2) Sparge, Temp: 76 C, Time: 20 min, Amount: 20.6 L
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
PRIMING:
Method: DME
Amount: 176.8

Profile Name: London (Porter, dark ales)
Ca2: 100
Mg2: 5
Na: 35
Cl: 60
SO4: 50
HCO3: 265
Water Notes:
NOTES:
100 grammes de roasted barley au rinage
DME dissout dans 500 ml d'eau pour 18.5 litres de brassin 16
HOME BREW RECIPE:
Title: Guinness Clone
Author: BYO

Boil Time: 60 min
Boil Gravity: 1.038
STATS:
IBU (rager): 43.48
SRM (morey): 36.54
FERMENTABLES:
7.25 lb - United Kingdom - Maris Otter Pale (67.4%)
2.5 lb - Flaked Barley (23.3%)
1 lb - United Kingdom - Roasted Barley (9.3%)
HOPS:
2 oz - East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 90 min, IBU:
43.48
MASH GUIDELINES:
1) Temperature, Temp: 120 F, Time: 15 min
2) Temperature, Temp: 150 F, Time: 60 min
3) Sparge, Temp: 175 F
4) Sparge, Temp: 175 F
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (custom): 75%
PRIMING:
Method: Dextrose

Profile Name: Dublin (Dry Stout)
Ca2: 110
Mg2: 4
Na: 12
Cl: 19
SO4: 53
HCO3: 280
Water Notes:
HOME BREW RECIPE:
Title: Dreaded Dunkelweizen
Author: Dave Dixon - Dave's Dreaded

Style Name: Dunkelweizen
Boil Time: 60 min
STATS:

IBU (rager): 12.98
SRM (morey): 15.29
FERMENTABLES:
8 lb - German - Pilsner (35.4%)
12 lb - German - Wheat Malt (53%)
1 lb - German - Munich Dark (4.4%)
1 lb - German - CaraMunich I (4.4%)
10 oz - United Kingdom - Chocolate (2.8%)
HOPS:
2.5 oz - Tettnanger, Type: Pellet, AA: 2.7, Use: Boil for 60 min, IBU: 12.98
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 90 min, Amount: 22.7 qt, Saccharification
Rest
2) Infusion, Temp: 168 F, Time: 20 min, Mash Out
3) Infusion, Temp: 168 F, Time: 45 min, Sparge
YEAST:
White Labs - Hefeweizen Ale Yeast WLP300
Starter: No
Form: Liquid
Flocculation: Low

Profile Name: Boone County, KY, USA (2010)
Ca2: 41
Mg2: 9
Na: 28
Cl: 38
SO4: 76
HCO3: 168
Water Notes:
HOME BREW RECIPE:
Title: Duncan Dunkelweizen
Author: Stephen Costa

Boil Time: 60 min
Boil Gravity: 1.036
STATS:
SRM (morey): 21.36
FERMENTABLES:
4 lb - German - Bohemian Pilsner (38.1%)
2 lb - German - Dark Munich (19%)
4 lb - German - Wheat Malt (38.1%)
0.5 lb - German - Chocolate Wheat (4.8%)
HOPS:
1 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU:
17.24
OTHER INGREDIENTS:
0.25 tsp - supermoss, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Belgian Wheat 3942
Starter: Yes
Form: Liquid

http://www.brewersfriend.com/homebrew/recipe/view/62310/duncandunkelweizen

Date: 2016-08-30 05:53 UTC
HOME BREW RECIPE:
Title: Der Bayer
Author: SNA

Boil Time: 90 min
Boil Gravity: 1.038
STATS:
SRM (morey): 3.63
FERMENTABLES:
3 kg - German - Wheat Malt (60%)
2 kg - German - Pilsner (40%)
HOPS:
20 g - Saphir, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 37.58
10 g - Saphir, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 14.44
MASH GUIDELINES:
5) Decoction, Temp: 100 C, Time: 90 min, Amount: 26 L
Starting Mash Thickness: 3 L/kg
YEAST:
White Labs - Hefeweizen Ale Yeast WLP300
Starter: No
Form: Liquid
Flocculation: Low

http://www.brewersfriend.com/homebrew/recipe/view/65172/der-bayer

Date: 2016-08-30 05:55 UTC
HOME BREW RECIPE:
Title: albi bock

Style Name: Dunkles Bock
Boil Time: 90 min
Boil Gravity: 1.049
STATS:
SRM (morey): 17.11
FERMENTABLES:
4 lb - German - Munich Dark (29.6%)
3 lb - German - Vienna (22.2%)
3 lb - German - Munich Light (22.2%)
1 lb - American - Carapils (Dextrine Malt) (7.4%)
1 lb - Belgian - CaraVienne (7.4%)
1 lb - German - CaraMunich I (7.4%)
0.5 lb - American - Caramel / Crystal 80L (3.7%)
HOPS:
1.25 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU:
24.02
YEAST:
Wyeast - Bohemian Lager 2124
Starter: No
Form: Liquid

http://www.brewersfriend.com/homebrew/recipe/view/300755/albi-bock

Date: 2016-08-30 05:55 UTC
HOME BREW RECIPE:
Title: Slump Buster Bock

Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Boil Gravity: 1.054
Efficiency: 70% (ending kettle)
STATS:
SRM (morey): 15.95
FERMENTABLES:
3.25 lb - German - Vienna (44.8%)
3 lb - Belgian - Munich (41.4%)
0.5 lb - Belgian - Cara 45L (6.9%)
0.25 lb - Belgian - Special B (3.4%)
0.25 lb - German - Melanoidin (3.4%)
HOPS:
0.26 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 26.05
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 19 qt
YEAST:
White Labs - German Bock Lager Yeast WLP833
Starter: No
Form: Liquid

Profile Name:
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
RO water. 1 tsp CaCl? 1 mL of phosphoric?

http://www.brewersfriend.com/homebrew/recipe/view/310273/slump-busterbock

Date: 2016-08-30 05:56 UTC
HOME BREW RECIPE:
Title: Traditional Bock
Author: Cerveja Feita em Casa

Boil Time: 75 min

Boil Gravity: 1.055
STATS:
SRM (morey): 15.9
FERMENTABLES:
3.2 kg - German - Pale Ale (43%)
3 kg - German - Munich Dark (40.3%)
0.64 kg - German - Carapils (8.6%)
0.4 kg - Belgian - Special B (5.4%)
0.2 kg - German - Munich Light (2.7%)
HOPS:
20 g - Northern Brewer, Type: Pellet, AA: 9.5, Use: Boil for 75 min, IBU: 17.9
12 g - Tettnanger, Type: Pellet, AA: 3.9, Use: Boil for 30 min, IBU: 3.24
3 g - Tettnanger, Type: Pellet, AA: 3.9, Use: Boil for 75 min, IBU: 1.1
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 19 L
YEAST:
Mangrove Jack - Bohemian Lager Yeast
Starter: No
Form: Dry
Flocculation: High
Optimum Temp: 10 - 15 C

http://www.brewersfriend.com/homebrew/recipe/view/321152/traditionalbock

Date: 2016-08-30 05:57 UTC
HOME BREW RECIPE:
Title: Tombstone Dunkles Bock
Author: Reed Antis

Boil Time: 75 min
Boil Gravity: 1.054
STATS:
SRM (morey): 11.34
FERMENTABLES:
14.2 lb - German - Munich Light (93.2%)
0.81 lb - German - Melanoidin (5.3%)
0.22 lb - German - Pale Wheat (1.4%)
HOPS:
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 2.5, Use: Boil for 60 min, IBU:
16.65
1 oz - Hersbrucker, Type: Pellet, AA: 2, Use: Boil for 5 min, IBU: 1.33
MASH GUIDELINES:
1) Infusion, Temp: 156 F, Time: 45 min, Saccrification
2) Temperature, Temp: 212 F, Time: 10 min, Mash out
3) Fly Sparge, Temp: 180 F, Time: 10 min, Lauter
YEAST:
White Labs - German Bock Lager Yeast WLP833
Starter: Yes
Form: Liquid


Profile Name: Paris Road
Ca2: 15
Mg2: 3
Na: 8
Cl: 12
SO4: 3
HCO3: 52
Water Notes:

http://www.brewersfriend.com/homebrew/recipe/view/370771/tombstonedunkles-bock

Date: 2016-08-30 05:58 UTC
HOME BREW RECIPE:
Title: dunkelweizen

Style Name: Dunkles Weissbier
Boil Time: 60 min

Boil Gravity: 1.046
STATS:
SRM (morey): 17.3
FERMENTABLES:
6 lb - American - Wheat (57.8%)
4 lb - Canadian - Munich Light (38.6%)
0.25 lb - United Kingdom - Chocolate (2.4%)
1 oz - American - Caramel / Crystal 120L (0.6%)
1 oz - American - Black Malt (0.6%)
HOPS:
1.75 oz - hallertau, Type: Pellet, AA: 2.7, Use: Boil for 60 min, IBU: 16.88
MASH GUIDELINES:
1) Fly Sparge, Temp: 152 F, Time: 60 min
YEAST:
Danstar - Munich Dry Wheat Yeast

Starter: Yes
Form: Dry
PRIMING:
Method: dextrose
Amount: 4oz

http://www.brewersfriend.com/homebrew/recipe/view/18118/dunkelweizen

Date: 2016-08-30 05:58 UTC
HOME BREW RECIPE:
Title: Dunkel Wed
Author: Thiago Fernandes

Boil Time: 60 min
Boil Gravity: 1.046

STATS:
SRM (morey): 18.79
FERMENTABLES:
4 kg - German - Wheat Malt (46.5%)
3.8 kg - Belgian - Pilsner (44.2%)
0.4 kg - German - CaraMunich II (4.7%)
0.4 kg - Belgian - Chocolate (4.7%)
HOPS:
50 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU:
14.11
MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min
2) Infusion, Temp: 78 C, Time: 10 min
YEAST:
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58
Starter: No
Form: Dry
Flocculation: High

http://www.brewersfriend.com/homebrew/recipe/view/167047/dunkel-wed

Date: 2016-08-30 05:59 UTC
HOME BREW RECIPE:
Title: Hvete dunkel

Boil Time: 60 min
Boil Gravity: 1.046
STATS:

SRM (morey): 22.81
FERMENTABLES:
3 kg - Belgian - Wheat (49.2%)
2 kg - Belgian - Pilsner (32.8%)
0.3 kg - Belgian - Chocolate (4.9%)
0.3 kg - United Kingdom - Extra Dark Crystal 160L (4.9%)
0.5 kg - Flaked Wheat (8.2%)
HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU:
16.85
30 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 2.2
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 18 L, Mesk 60 minutter
2) Infusion, Temp: 72 C, Time: 10 min, Amount: 0 L, Mesk 10 minutter
3) Sparge, Temp: 78 C, Amount: 13 L, Skull med 13 liter v 78 grader
YEAST:
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06
Starter: No
Form: Dry
Flocculation: Low

http://www.brewersfriend.com/homebrew/recipe/view/333081/hvete-dunkel

Date: 2016-08-30 05:59 UTC

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HOME BREW RECIPE:

Title: Elliot IPA

Brew Method: All Grain

TARGET WATER PROFILE:

Brew Method: All Grain

IBU (rager): 13.4

Brew Method: All Grain

Style Name: Double IPA

TARGET WATER PROFILE:

Brew Method: All Grain

0.25 kg - German - Carapils (3.2%)

Pitch Rate: 1.0 (M cells / ml / deg P)

TARGET WATER PROFILE:

2 litres each at 1.036. 205 g DME required for each starter.

1.13M cells / mL / P final

2nd gen yeast used from ESB brewed last week.

Added 1 oz of the Cascade listed directly to Keg in Tea ball.

Brew Method: All Grain

TARGET WATER PROFILE:

Brew Method: All Grain

FM42 Stare nadreskie

This recipe has been published online at:

Generated by Brewer's Friend - http://www.brewersfriend.com/

Brew Method: All Grain

Efficiency: 75% (brew house)

This recipe has been published online at:

Generated by Brewer's Friend - http://www.brewersfriend.com/

Brew Method: All Grain

This recipe has been published online at:

Generated by Brewer's Friend - http://www.brewersfriend.com/

Brew Method: All Grain

Boil Gravity: 1.098

This recipe has been published online at:

Generated by Brewer's Friend - http://www.brewersfriend.com/

Brew Method: All Grain

1 lb - United Kingdom - Chocolate (2.4%)

TARGET WATER PROFILE:

Brew Method: All Grain

Final Gravity: 1.013

TARGET WATER PROFILE:

HOME BREW RECIPE:

Brew Method: All Grain

1) Infusion, Temp: 158 F, Time: 90 min

TARGET WATER PROFILE:

mash pH @20 min room temp should = 5.6

Brew Method: All Grain

400 g - United Kingdom - Roasted Barley (10%)

TARGET WATER PROFILE:

Brew Method: All Grain

TARGET WATER PROFILE:

Brew Method: All Grain

Final Gravity: 1.014

TARGET WATER PROFILE:

Brew Method: All Grain

This recipe has been published online at:

Generated by Brewer's Friend - http://www.brewersfriend.com/

Brew Method: All Grain

This recipe has been published online at:

Generated by Brewer's Friend - http://www.brewersfriend.com/

Title: albi bock

Brew Method: All Grain

This recipe has been published online at:

Generated by Brewer's Friend - http://www.brewersfriend.com/