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Kolsch Attempt #1
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Kölsch
|
5 Gallons |
1.046 |
1.011 |
4.48 |
20.55 |
3.01 °L
|
719 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2015 10:41 PM |
| Notes: |
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English Pale Ale Extract
|
Standard/Ordinary Bitter
|
5 Gallons |
1.051 |
1.013 |
5.03 |
28.13 |
8.76 °L
|
719 |
0 |
|
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 5/19/2022 10:27 PM |
| Notes: |
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Old Fart Ale
|
Old Ale
|
5.5 Gallons |
1.066 |
1.016 |
6.55 |
37.92 |
26.86 °L
|
719 |
0 |
|
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Author:
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shingshing
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2020 3:34 AM |
Notes: This is a NB Old Ale recipe
Color text:
English old ale is like English brown ale's big brother; they both have the same caramelly / nutty malt character with toffee like, roasty overtones. Old ales just have a lot more of it, and they approach barley wines in terms of body and alcoholic strength. Our formulation includes a proportion of oats which helps build a creamy, mouth filling body and hold a dense tan head atop a deep reddish brown beer. The unconventional addition of dark candi sugar boosts the gravity and ads a rich rum like dimension to the complex flavor profile. Although our old ale uses a healthy charge of English hops, the overall impression is of malty complexity rather than hoppy and bitter.
Originally brewed on 3-1-06.
Started out slowly but when active fermentation started it was the most vigorous I had ever seen up to this point.
Transferred to secondary on 3-8-06. somewhat cloudy and slightly yeasty flavor. Several days after transfer, it started to settle and clear up. Smells yummy. Still the occasional bubble in the airlock.
A week after to transfer 2ndary the brew has a sweet, caramelly, kind of fruity, smell. It smells good but definitely not done yet. The yeast is starting to settle out and the color is getting darker. Perhaps should have left in the primary longer (2 weeks). |
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#09 Homecoming Beer
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International Pale Lager
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20 Litres |
1.039 |
0.996 |
5.72 |
17.93 |
2.62 °L
|
719 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 15 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 26 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/29/2018 9:11 AM |
| Notes: |
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Crystal Pale Ale
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American Pale Ale
|
5 Gallons |
1.053 |
1.01 |
5.62 |
37.68 |
6.63 °L
|
719 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2018 3:44 PM |
| Notes: |
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Humble Braggot
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Braggot
|
12 Litres |
1.06 |
1.009 |
6.66 |
18.56 |
9.9 °L
|
719 |
1 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: Dextrose |
Priming Amount: 55 g |
Creation
Date: 5/8/2018 12:35 AM |
| Notes: |
|
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DAMMAGED Goods
|
Double IPA
|
5 Gallons |
1.105 |
1.026 |
10.33 |
336.95 |
11.55 °L
|
719 |
1 |
|
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2018 6:51 PM |
Notes: The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs.
The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt.
The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added.
1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched.
There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling.
The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado.
Step by step instructions:
1) Collect and heat 2.5 gallons of water.
2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes).
3) Bring water to a boil.
4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract.
5) Return wort to boil.
6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops.
7) 60 min boil remaining – Add 0.5 oz. Apollo hops.
8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup.
9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose).
10) Allow to stand for 15 minutes before cooling.
11) Cool the wort as quickly as possible.
12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops.
13) Sanitize equipment while wort cools.
14) Rehydrate 2 packs of Nottingham Ale Yeast.
15) Fill 6 gallon carboy with 2 gallons of cold water.
16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot.
17) Add cold water as needed to bring the final volume to 6 gallons.
18) Aerate the wort.
19) Measure and record specific gravity.
20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast.
21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan.
22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation.
23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.
24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment.
25) Allow beer to condition for 2-4 weeks in secondary fermenter.
26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.
27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket.
28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix.
29) Fill and cap bottles.
30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks.
31) After this point, the bottles can be stored cool or cold.
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Heisenbock
|
Weizenbock
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20 Litres |
1.075 |
1.017 |
7.69 |
21.4 |
13.51 °L
|
719 |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.15 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2018 10:31 PM |
| Notes: |
|
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TBD Brown
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British Brown Ale
|
5 Gallons |
1.045 |
1.011 |
4.42 |
15.21 |
16.86 °L
|
719 |
0 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2017 4:17 PM |
| Notes: |
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Gumballhead Clone
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American Pale Ale
|
5 Gallons |
1.068 |
1.018 |
6.61 |
46.94 |
11.16 °L
|
719 |
0 |
|
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/28/2017 8:04 PM |
| Notes: |
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#14 Mild
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Ordinary Bitter
|
5.5 Gallons |
1.03 |
1.006 |
3.09 |
20.17 |
6.1 °L
|
719 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2017 2:46 AM |
| Notes: Brew Nov 14th 2015 |
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Ella Amber Smash
|
American Amber Ale
|
23 Litres |
1.04 |
1.005 |
4.5 |
37.19 |
13.18 °L
|
719 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2017 6:18 AM |
| Notes: |
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NoPo Red IPA
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Specialty IPA: Red IPA
|
1 Gallons |
1.056 |
1.014 |
5.51 |
68.68 |
25.28 °L
|
719 |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2017 1:45 AM |
| Notes: |
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IIPa
|
American IPA
|
20.8 Litres |
1.101 |
1.021 |
10.5 |
33.42 |
9.67 °L
|
719 |
0 |
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| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.184 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2016 1:07 AM |
| Notes: IIPA PL clone from Brewers Choice |
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Dangerous Dan Irish Stout
|
Irish Stout
|
5 Gallons |
1.044 |
1.011 |
4.36 |
23.21 |
27.26 °L
|
719 |
0 |
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Author:
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2016 4:39 AM |
Notes: • Steeped grains in 3 gallons water at 150° for 30-minutes. Then gently squeezed bag and put it in a strainer over the kettle. Poured 2 quarts of 150° water over it to rinse any extra sugars or flavors into the kettle - sort of a mini-sparge.
• Raised heat up and mixed in half of the LME as it was heating. Then brought it up to a boil and took it off the flame to stir in rest of LME. As soon as I got it back to a boil I started the timer and added the bittering hops.
• Only pitched 1/2-oz of aroma hops at 3-minutes to end of boil, which was a mistake - should have been a full ounce. As a result the aroma wasn't all it could of been, but the taste was excellent.
This stout had far less trub and residue than any other brew so far. Was significantly less trub in the bottom of the kettle than in my previous brews. Also less in bottom of primary fermentor when I racked it into secondary fermentor. And even less in the secondary when I bottled it. After 4 weeks bottle conditioning, there is so little if any residue in the bottom of bottle that I don't worry about pouring it all into a glass. Other brews I am very careful to leave that last 1/8" to 1/4" in the bottom of the bottle.
• Carbonation was a long time coming with this stout. At 2-weeks in the bottle, carbonation was low. 3-weeks was better and what I would call drinkable but not excellent. 3½-weeks seemed to make all the difference in world and at 4 weeks it was great. Bummed me out because I had to wait an extra 2 weeks longer than normal for this beer to be ready. So don't be surprised if it takes 4 weeks in the bottle.
• This stout was much darker than shown above. It's basically the same color as a Guinness.
• Original Gravity before pitching the yeast was 1.042
• Final Gravity was 1.014
• ABV was 4.3%
• IBU came out to 32 not the number shown above.
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Accidental IPA
|
American IPA
|
5 Gallons |
1.066 |
1.021 |
6 |
59.92 |
7.28 °L
|
719 |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2015 7:42 PM |
| Notes: |
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Awesome Recipe
|
California Common Beer
|
5.5 Gallons |
1.08 |
1.02 |
7.87 |
63.26 |
9.6 °L
|
719 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.147 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 10:31 PM |
| Notes: |
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Awesome Recipe
|
California Common Beer
|
23 Litres |
1.05 |
1.013 |
4.93 |
0 |
0.98 °L
|
719 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 8:59 PM |
| Notes: |
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Pumpkin Ale
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.047 |
1.01 |
4.94 |
14.56 |
10.14 °L
|
718 |
1 |
|
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2017 3:44 PM |
| Notes: |
|
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Tripel - Orange Zest
|
Belgian Golden Strong Ale
|
5 Gallons |
1.078 |
1.009 |
8.99 |
12.77 |
5.89 °L
|
718 |
0 |
|
|
|
| Boil
Size: 3.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2020 5:57 PM |
| Notes: |
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