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Shannon Chocolate Milk Stout
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Imperial Stout
|
30 Litres |
1.093 |
1.03 |
8.29 |
77.82 |
37.08 °L
|
310 |
0 |
|
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| Boil
Size: 35 Litres |
Boil Time: 120 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2020 10:15 AM |
| Notes: |
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Raspberry Monkey
|
Fruit Beer
|
5 Gallons |
1.082 |
1.017 |
8.58 |
40.02 |
5.94 °L
|
310 |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/5/2023 12:55 PM |
Notes: OG: 1.072
FG: 1.000 |
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Thiol Sour
|
No Profile Selected |
5.25 Gallons |
1.072 |
1.011 |
8.08 |
13.41 |
4.38 °L
|
310 |
0 |
|
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|
| Boil
Size: 6.54 Gallons |
Boil Time: 45 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 25.61 psi |
Creation
Date: 12/18/2022 3:08 AM |
Notes: Boil wort ~5 min. w/ chiller to sterilize
Cool to 90 deg.
Check pH and adjust w/ lactic acid to 4.0-4.3 (~0.1 pH per 1mL)
Pitch 5 GoodBelly capsules (50 billion cells)
Plastic wrap over kettle w/ lid on.
Purge w/ CO2
Temp control at 90 deg. w/ carboy heater inside chest freezer
Check pH until 3.0-3.7 (target 3.5-3.6 for a nicely approachable summer beer)
1L yeast starter (1L to 100g LDME)
Lightly crush coriander seeds in mortar and pestle |
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SWEETFEED
|
No Profile Selected |
5 Gallons |
1.07 |
1.006 |
8.38 |
0 |
48.46 °L
|
310 |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2022 9:09 PM |
| Notes: |
|
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Witbier Hoegaarden
|
Weissbier
|
41 Litres |
1.069 |
1.008 |
8.01 |
13.72 |
5.44 °L
|
310 |
0 |
|
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| Boil
Size: 48.31 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 371.8 g |
Creation
Date: 8/16/2021 5:23 AM |
| Notes: |
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Hazy DIPA Dank
|
No Profile Selected |
33 Litres |
1.094 |
1.03 |
8.5 |
52.43 |
5.88 °L
|
310 |
0 |
|
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| Boil
Size: 40 Litres |
Boil Time: 75 |
Boil Gravity: 1.074 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2021 4:26 AM |
| Notes: |
|
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Alpha Abstraction Clone- Double IPA
|
Imperial IPA
|
5.5 Gallons |
1.088 |
1.025 |
8.17 |
52.8 |
6.06 °L
|
310 |
1 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2020 8:42 PM |
| Notes: |
|
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Failed 45
|
No Profile Selected |
1.6 Gallons |
1.074 |
1.011 |
8.27 |
12.73 |
4.5 °L
|
310 |
0 |
|
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| Boil
Size: 2.91 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2020 6:18 AM |
| Notes: Small batch brew of a malt liquor to be mixed with orange juice for beermosas in Inauguration Day. |
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Awesome Recipe
|
No Profile Selected |
3.5 Gallons |
1.085 |
1.026 |
8.32 |
80.73 |
8.6 °L
|
310 |
0 |
|
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2020 9:30 PM |
| Notes: |
|
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Oatmeal Milk Stout
|
Russian Imperial Stout
|
21 Litres |
1.085 |
1.024 |
8.11 |
53.4 |
35.71 °L
|
310 |
0 |
|
|
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| Boil
Size: 32.31 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 95.6 g |
Creation
Date: 10/18/2020 5:33 PM |
| Notes: |
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BLCK BILE
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.085 |
1.024 |
7.99 |
280.84 |
39.53 °L
|
310 |
0 |
|
|
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| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.015 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2013 6:26 PM |
| Notes: |
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Tripel
|
Belgian Tripel
|
16.5 Gallons |
1.075 |
1.012 |
8.28 |
32.81 |
5.26 °L
|
310 |
0 |
|
|
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| Boil
Size: 19 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2020 5:26 PM |
| Notes: |
|
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Lamington Stout
|
Sweet Stout
|
22 Litres |
1.082 |
1.018 |
8.42 |
0 |
27.28 °L
|
310 |
0 |
|
|
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 66.2 g |
Creation
Date: 8/17/2020 10:35 AM |
Notes: NB: LME can be light instead of wheat
Boil Chocolate malt 60min @ 67c - 74c
steep coco powder 15mins.
use yeast from stout extract along side US-05
Day 3 ferment, lightly toast coconut till golden add to FV.
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Blue In The Face Original
|
American IPA
|
5.5 Gallons |
1.081 |
1.019 |
8.09 |
87.59 |
4.44 °L
|
310 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/5/2020 1:19 AM |
| Notes: |
|
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Capuccino
|
No Profile Selected |
1250 Litres |
19.898 |
5.238 |
8.12 |
0 |
23.77 °L
|
310 |
0 |
|
|
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| Boil
Size: 1300 Litres |
Boil Time: 60 |
Boil Gravity: 19.3 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2020 3:53 PM |
| Notes: |
|
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Cop Donut Oatmeal Stout
|
Imperial Stout
|
10 Gallons |
1.08 |
1.016 |
8.4 |
57.36 |
49.11 °L
|
310 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2019 12:59 PM |
| Notes: |
|
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Awesome Recipe
|
Specialty IPA: New England IPA
|
5 Gallons |
1.084 |
1.019 |
8.55 |
173.73 |
5.62 °L
|
310 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2019 2:22 AM |
| Notes: |
|
|
Neipa
|
Specialty IPA: New England IPA
|
6 Gallons |
1.081 |
1.02 |
8.01 |
55.54 |
5.44 °L
|
310 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2019 2:28 PM |
| Notes: |
|
|
Awesome Recipe
|
Braggot
|
10 Litres |
1.076 |
1.014 |
8.03 |
15.97 |
5.35 °L
|
310 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2018 11:21 AM |
| Notes: |
|
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SSBC Batch 104 Fashion Show
|
American IPA
|
345 Gallons |
1.078 |
1.014 |
8.45 |
35.29 |
4.83 °L
|
310 |
0 |
|
|
|
| Boil
Size: 375 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 71 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2018 8:44 PM |
Notes: 6/21/18
WHAT's CHANGED: Changed around water profile for PROP batch (less calcium, more Na, 1.5:1 So4:Cl ratio vs about .3 before (greatly favoring Cl)). Also changed the water profile to this on the full beer also. Will not have quite enough vic secret so either using less in DH or adding a couple lbs galaxy. ADDED WHIRFLOC TO KETTLE FOR FIRST TIME EVER (only 1/2 the recommended dosing rate) and MADE FIRST BRITE TANK TRANSFER EVER ON IPA.
PRE-BREW NOTES: 1.5L into 1.5bbl prop batch THE DAY PRIOR (Fresh yeast delivered that day)
strike temp: 164
mash temp: 149.7
mash pH: 5.15
final runnings gravity: 1.023
pre-boil OG: 1.064
pre-boil pH: 5.12
post boil OG:
post boil pH: 5.06 (added 2 oz 75% phos acid to bring down from 5.12)
volume into FV: 10.75bbl (for total of 12.25bbl in FV)
OG: 1.077
pH: 5.05
KO time: 30 mins
KO oxygen PSI: 8
day 5 gravity: 1.017 (ABV:% Attenuation: %)
day 5 pH: 4.5
day 6 gravity: 1.016 (ABV: 8.01% Attenuation: 78%)
day 6 pH: 4.56
day 7 gravity:
day 7 pH:
final pH:
FG (day 12): (ABV: % Attenuation: %)
BREW DAY NOTES: added 2 oz phos acid post boil bc pH was 5.12. This brought it down to . Added 10 whirfloc tabs at end of boil (1/2 dosing rate) to try and minimize protein content into FV.
MISTAKES:
FERMENTATION: KO at 62, set temp 64. Held for 3 days and upped to 70. Dry hopped on day 3 (**2.4LBS/BBL vs 3LBS/BBL LAST TIME (25.5lbs vic secret and 3lbs 2018 galaxy bc not enough vic secret)). NO ROUSING EVER. Dropped trub day 5. Gravity 1.017 and pH 4.5. Gravity day 6 1.016 and pH 4.56. Fermenter capped on day 6 while temp still at 70 to induce the dropping out of polyphenols. Day 8 (6/29) dropped temp to 60. Dropped temp to 50 on 6/30. PSI got to about 4.5psi and stopped. Crashed on 7/1. 7/2 dropped trub from cone and racking arm and made FIRST BRITE TRANSFER. PROCESS: 15 psi on receiving tank, purge, 12psi, purge, fill it to 5 psi, let sit at least 5 mins and started the xfer. Very slow to start and increased on sufficient level of beer as to not agitate for DO pickup. Knocked head pressure to 10psi once transfer complete and set temp to 33.5. Will continue to raise head pressure back to 10psi each morning to induce more dropping out of things.
CARBONATION:
CANNING DAY:
RESULTS: Excellent beer. Reminds me of the first batch but out of the tank drinking like its in its prime. No harsh bite at all. Looks like the brite transfer is helping that issue |
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