If you've got 'em, post 'em here!

traditional VHS-kilju

30l of water
bag of fast brewing yeast(dont know what its really called in english but we get it from normal markets in finland)
6kg of sugar

mix sugar with water(warm). add the yeast. wait 24h. get drunk as fuck with your 30l of piss tasting 12-16% kilju!

This is the barleywine I'm going to do next weekend

Anchor Old Foghorn Clone (All Grain)


21 lbs (9.45 kg) 2-Row Pale Malt
1 lb (0.45 kg) 80°L Crystal
6 lbs Dark Dry Malt Extract
2 lbs honey (at flame out)


Mash at 148° F (64° C) for 60 minutes with about 7 gallons (29 L) water to collect 6.5 gallons (24.6 L) of first wort. (You may need two lauter tuns to do this if you choose to do an all grain recipe. Drained mash can then be sparged with 175° [79° C] water into another kettle to produce a "small beer.")


2.0 oz (56 g) Gelena hops, 5.75% alpha acid (first wort) 37 IBU
1.0 oz (28 g) Gelena hops, 5.75% alpha acid (45 min.) 18.4 IBU
1.0 oz (28 g) Fuggle hops, 5.75% alpha acid (10 min.) 10.5 IBU
2.0 oz (56 g) Fuggle hops, 5.75% alpha acid (dry)
Irish Moss (20 min.)
Wyeast 1728 Scottish

Boil wort 60 to 90 minutes with hop additions above. Cool to 68° F (20° C) and pitch a generous amount of yeast (pitching the dregs of a previous 5 gallon batch is recommended) and aerate that sucker like nobody's business. ferment at 68°-72° F (20-22° C) rousing the yeast if fermentation appears to stall, for two or more weeks, then siphon into secondary. When gravity nears target final, siphon into another carboy onto dry hops and cold condition at 45° F (7° C) for 18 months. Package, condition and enjoy!

Original Gravity: 1.101 (25° P)
Final Gravity: 1.043 (11° P)
IBU: 65.9