Recipes

1324 result(s) found.

Anderson Valley Brewing Co.’s Blood Orange Gose clone

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(5 gallons/19 L, all-grain)OG =  1.038  FG = 1.005IBU =  12  SRM = 3  ABV = 4.4% Anderson Valley has become well-known for their variety of fruited Goses. This example uses blood orange juice that imparts tangy citrus notes that complement the Champagne-like flavors. Ingredients5.5 lbs. (2.5 kg) 2-row pale malt2.4 lbs. (1.1 kg) malted

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Hard Seltzer

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Hard seltzer 5.25 gallons/20 L OG = ~1.031  FG = ~1.000 ABV = ~ 5% Neutral Base Ingredients21 L reverse osmosis (RO) or distilled water4.5 g gypsum (adjusts calcium concentration to 50 ppm)1.65 kg cane sugar11.5 g packet SafAle US-05 or other neutral yeast strain2.5 g Yeastex 82 yeast nutrient added with yeast pitch2.5 g

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Gordon Strong’s Weissbier

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The deceptive thing about making weissbier is that the recipe often looks simple. However, there are a few control points and recipe choices that make a big difference: The grist, the mash schedule, the yeast, and the fermentation schedule.

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Knotted Root Brewing Company’s Perpetually Unimpressed clone

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Perpetually Unimpressed is a double dry hopped, unfiltered double IPA whose flavors focus on one of the Head Brewer’s favorite hops: Nelson Sauvin from New Zealand.

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Horst’s Eisbock

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Eisbock (5 gallons/19 L, all-grain)OG = 1.067  FG* = 1.014IBU* = 28  SRM* = 10.6  ABV* = 7% * The base recipe, and specifications listed above, are for my favorite Maibock recipe


Altbier

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New Old Timer’s Bock

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Devil’s Purse Brewing Co.’s Handline Kölsch clone

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In the end, this beer just takes patience, unless you have a centrifuge. Cold lagering for a month should provide you with the clarity and crispness you’re looking for.

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Gordon Strong’s Dark Mild Ale

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Gordon Strong provides a recipe designed with some of the best characterisitics of a dark mild ale after judging the category at the 2019 GABF competition.

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I’ll Have The Pie

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I’ll Have The Pie (5 gallons/19 L)OG = 1.138  FG = 1.025ABV = 14.5%, est Ingredients16 lbs. (2.3 kg) honey3–4 gallons (11.5–15 L) fresh-pressed cider25 g 71B-1122 wine yeastYeast rehydration agentYeast nutrientsStabilization additivesPeels of two large oranges5 cinnamon sticks10 dried berries of allspice (roughly crushed)3 whole cloves3 vanilla beans (split and scraped) See more on

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Beer Style(s):

Pear & Grape Cocktail Mead

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Pear & Grape Cocktail Mead (6 gallons/23 L)OG = 1.067  FG = 0.997ABV = 7%, est (final, 9% after ferment) Ingredients6.4 lbs. (2.9 kg) honeyWater to 4.5 gallons (17 L)12 g QA23 wine yeastYeast rehydration agentYeast nutrientsStabilization additives12 lbs. (5.4 kg) pears (cored and chopped)0.3 oz. (8 g) dried elderflower 18 fluid oz. (30 mL) Chardonnay

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Beer Style(s):

Spiced Orange Mead

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Spiced Orange Mead (3 gallons/11.5 L)OG = 1.127  FG = 1.020ABV = 14%, est Ingredients10.5 lbs. (4.8 kg) mix of clover and basswood honeys12 g Côte des Blancs wine yeast3 orange peels 1 fresh sprig of thyme3 tsp. peppercorns (roughly cracked)6 bay leaves3 lbs. (1.4 kg) golden raisinsYeast rehydration agent Yeast nutrientsStabilization additives See more on the

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Beer Style(s):

1324 result(s) found.