Recipebook


  • Recipe Details

    Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
    18.9 L 90 min
    Actuals 0 0

    Style Details

    Name Cat. OG Range FG Range IBU SRM Carb ABV
    American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 0 - 0 4.5 - 6.2 %

    Fermentables

    Name Amount %
    2-Row (US) 4.423 kg 90.53
    Caramel/Crystal 80L (US) 385.6 g 7.89
    Carapils (Dextrine Malt) (US) 77.1 g 1.58

    Hops

    Name Amount Time Use Form Alpha %
    Cascade (US) 28.3 g 0 min Boil Pellet 5.5
    Cascade (US) 28.3 g 5 min Boil Pellet 5.5
    Cascade (US) 28.3 g 10 min Boil Pellet 5.5
    Cascade (US) 28.3 g 85 min Boil Pellet 5.5
    Galaxy (AU) 22.7 g 5 min Boil Pellet 14
    Galaxy (AU) 42.5 g 3 days Dry Hop Leaf 14

    Miscs

    Name Amount Time Use Type
    Gypsum (Calcium Sulfate) 13.89 60 min Mash

    Yeast

    Name Lab Attenuation Temperature
    English Ale Yeast White Labs 67% 0°C - 0°C

    Fermentation

    Step Time Temperature
    Aging 0 days 0°C
  • Recipe Details

    Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
    25 L 70 min 19.9 IBUs 9.0 EBC 1.059 1.015 5.8 %
    Actuals 1.046 1.01 4.7 %

    Style Details

    Name Cat. OG Range FG Range IBU SRM Carb ABV
    Fruit Beer 20 A 1.03 - 1.11 1.004 - 1.024 5 - 70 5.9 - 98.5 2 - 3 2.5 - 12 %

    Fermentables

    Name Amount %
    Pale Malt, Maris Otter 4.5 kg 75
    Wheat Malt, Ger 1.5 kg 25

    Hops

    Name Amount Time Use Form Alpha %
    Challenger 28 g 70 min Boil Pellet 7.5

    Yeast

    Name Lab Attenuation Temperature
    Safbrew Wheat (WB-06) DCL/Fermentis 68% 15°C - 23.89°C

    Mash

    Step Temperature Time
    Mash In 64.44°C 75 min

    Fermentation

    Step Time Temperature
    Primary 14 days 22°C
    Secondary 28 days 22°C
    Aging 30 days 18.33°C

    Notes

    Gjæres på 22 grader i 2 uker med WB-06. Etter 2 uker tilsett 4 kg med forsne bringebær (tin først, men ikke varmebehandle) La den gjære vidre i 4 uker.
  • Recipe Details

    Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
    50 L 70 min 19.9 IBUs 9.2 EBC 1.059 1.015 5.8 %
    Actuals 1.046 1.01 4.7 %

    Style Details

    Name Cat. OG Range FG Range IBU SRM Carb ABV
    Fruit Beer 20 A 1.03 - 1.11 1.004 - 1.024 5 - 70 5.9 - 98.5 2 - 3 2.5 - 12 %

    Fermentables

    Name Amount %
    Pale Malt, Maris Otter 9 kg 75
    Wheat Malt, Ger 3 kg 25

    Hops

    Name Amount Time Use Form Alpha %
    Challenger 54.9 g 70 min Boil Pellet 7.5

    Yeast

    Name Lab Attenuation Temperature
    Safbrew Wheat (WB-06) DCL/Fermentis 68% 15°C - 23.89°C

    Mash

    Step Temperature Time
    Mash In 64.44°C 75 min

    Fermentation

    Step Time Temperature
    Primary 14 days 22°C
    Secondary 28 days 22°C
    Aging 30 days 18.33°C

    Notes

    Gjæres på 22 grader i 2 uker med WB-06. Etter 2 uker tilsett 8 kg med forsne bringebær (tin først, men ikke varmebehandle) La den gjære vidre i 4 uker.
  • Recipe Details

    Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
    50 L 80 min 27.8 IBUs 10.1 EBC 1.051 1.015 4.7 %
    Actuals 1.046 1.01 4.7 %

    Style Details

    Name Cat. OG Range FG Range IBU SRM Carb ABV
    American Wheat or Rye Beer 6 D 1.04 - 1.055 1.008 - 1.013 15 - 30 5.9 - 11.8 2.3 - 2.6 4 - 5.5 %

    Fermentables

    Name Amount %
    Wheat Malt, Bel 6.102 kg 55.7
    Pale Malt, Maris Otter 2.996 kg 27.35
    Munich Malt 702.5 g 6.41
    Wheat, Torrified 700 g 6.39
    Carared 454 g 4.14

    Hops

    Name Amount Time Use Form Alpha %
    Hallertauer Hersbrucker 71.9 g 60 min Boil Pellet 4
    Saaz 35.9 g 60 min Boil Pellet 3.8
    Hallertauer Hersbrucker 23.7 g 25 min Boil Pellet 4
    Saaz 23.7 g 15 min Boil Pellet 3.8
    Saaz 23.7 g 7 min Boil Pellet 3.8

    Yeast

    Name Lab Attenuation Temperature
    American Wheat Ale (1010) Wyeast Labs 76% 14.44°C - 23.33°C

    Mash

    Step Temperature Time
    Mash In 60°C 30 min
    Step 70°C 30 min
    Mash Out 75.56°C 10 min

    Fermentation

    Step Time Temperature
    Primary 14 days 19.44°C
    Aging 30 days 18.33°C
  • Recipe Details

    Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
    11 L 60 min 68.1 IBUs 72.8 EBC 1.105 1.029 10.2 %
    Actuals 1.046 1.01 4.7 %

    Style Details

    Name Cat. OG Range FG Range IBU SRM Carb ABV
    Imperial Stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 59.1 - 78.8 1.8 - 2.6 8 - 12 %

    Fermentables

    Name Amount %
    Pale Malt, Maris Otter 3.965 kg 69.02
    Pilsner (2 Row) UK 1.21 kg 21.06
    Carafa I 300 g 5.22
    Carahell 170 g 2.96
    Chocolate Wheat 100 g 1.74

    Hops

    Name Amount Time Use Form Alpha %
    Pacific Gem 15.9 g 60 min Boil Pellet 15
    Columbus/Tomahawk/Zeus (CTZ) 15.9 g 30 min Boil Pellet 15.5
    Hallertauer Hersbrucker 15.9 g 15 min Boil Pellet 4
    Saaz 15.9 g 5 min Boil Pellet 3.8

    Miscs

    Name Amount Time Use Type
    Anise, Star 16.23 g 30 min Boil Spice

    Yeast

    Name Lab Attenuation Temperature
    London Ale (WLP013) White Labs 71% 18.89°C - 21.67°C

    Mash

    Step Temperature Time
    Saccharification 66.7°C 75 min
    Mash Out 75.56°C 10 min

    Fermentation

    Step Time Temperature
    Primary 14 days 20°C
    Aging 14 days 20°C

    Notes

    Star Anise Stout

    19 L
    OG = 1.093
    FG = 1.028
    IBU = 64
    ABV = 8.5%


    13 lbs. (5.9 kg) Gambrinus pale malt
    4.0 lbs. (1.8 kg) Weyermann Pilsner malt
    0.75 lbs. (0.34 kg) Briess Extra Special malt (140 °L)
    0.5 lb. (0.23 kg) Briess roasted barley (300 °L)
    0.5 lb. (0.23 kg) Briess chocolate malt (350 °L)
    1.6 lbs. (0.72 kg) Weyermann Carafa® II malt (400 °L)
    1.0 oz. (28 g) star anise
    16 AAU New Zealand Pacific Gem hops (60 mins) (1.0 oz./28 g of 15.9% alpha acids)
    6.8 AAU German Hallertauer Tradition hops (15 mins) (1.0 oz./28 g of 6.8% alpha acids)
    1.0 oz. (28 g) Belgian Saaz hops (5 mins)
    White Labs WLP013 (London Ale) yeast


    Mesk i 60 minutter på 70 °C. Kokes i 60 minutes. Gjæres 20 °C i 2 uker primær gjæring, stikkes om til sekundær, og tilsettes stjerne anis som er brukket opp og ristet på panne.
  • Recipe Details

    Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
    50 L 60 min 68.1 IBUs 37.0 SRM 1.105 1.023 10.9 %
    Actuals 1.046 1.01 4.7 %

    Style Details

    Name Cat. OG Range FG Range IBU SRM Carb ABV
    Imperial Stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 30 - 40 1.8 - 2.6 8 - 12 %

    Fermentables

    Name Amount %
    Pale Malt, Maris Otter 15.139 kg 68.75
    Pilsner (2 Row) UK 4.619 kg 20.97
    Carafa I 1.211 kg 5.5
    Carahell 649 g 2.95
    Chocolate Wheat 403.6 g 1.83

    Hops

    Name Amount Time Use Form Alpha %
    Pacific Gem 68.4 g 60 min Boil Pellet 15
    Columbus/Tomahawk/Zeus (CTZ) 68.4 g 30 min Boil Pellet 15.5
    Hallertauer Hersbrucker 68.4 g 15 min Boil Pellet 4
    Saaz 68.4 g 5 min Boil Pellet 3.8

    Miscs

    Name Amount Time Use Type
    Anise, Star 73.68 g 10 min Boil Spice

    Yeast

    Name Lab Attenuation Temperature
    London Ale (WLP013) White Labs 71% 18.89°C - 21.67°C

    Mash

    Step Temperature Time
    Saccharification 64.4°C 90 min
    Mash Out 75.56°C 10 min

    Fermentation

    Step Time Temperature
    Primary 14 days 20°C
    Aging 14 days 20°C

    Notes

    Star Anise Stout

    19 L
    OG = 1.093
    FG = 1.028
    IBU = 64
    ABV = 8.5%


    13 lbs. (5.9 kg) Gambrinus pale malt
    4.0 lbs. (1.8 kg) Weyermann Pilsner malt
    0.75 lbs. (0.34 kg) Briess Extra Special malt (140 °L)
    0.5 lb. (0.23 kg) Briess roasted barley (300 °L)
    0.5 lb. (0.23 kg) Briess chocolate malt (350 °L)
    1.6 lbs. (0.72 kg) Weyermann Carafa® II malt (400 °L)
    1.0 oz. (28 g) star anise
    16 AAU New Zealand Pacific Gem hops (60 mins) (1.0 oz./28 g of 15.9% alpha acids)
    6.8 AAU German Hallertauer Tradition hops (15 mins) (1.0 oz./28 g of 6.8% alpha acids)
    1.0 oz. (28 g) Belgian Saaz hops (5 mins)
    White Labs WLP013 (London Ale) yeast


    Mesk i 60 minutter på 70 °C. Kokes i 60 minutes. Gjæres 20 °C i 2 uker primær gjæring, stikkes om til sekundær, og tilsettes stjerne anis som er brukket opp og ristet på panne.