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Castelain Bière De Garde
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Bière de Garde
|
5.5 Gallons |
1.081 |
1.019 |
8.2 |
22.63 |
6.62 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2017 5:15 PM |
Notes: Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks.
The number from the Recipe at the link were way off. Scaled it down even further to get to the correct OG/FG and ABV |
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Rearview Mirror IIPA
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Double IPA
|
5.5 Gallons |
1.075 |
1.012 |
8.2 |
79.82 |
4.78 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 6:53 AM |
Notes: Strike grains with 4.25 gal of water at 159.7 °F.
Mash at 150 °F for 60 min.
Add 4.95 gal of sparge water at 168 °F.
1 TSP of Gypsum
1/2 TSP of CaCl
@15 minutes - Whirl-floc
@15 minutes - Yeast Nutrient
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Russian River Consecration Extract Kit (Morebeer)
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Mixed-Fermentation Sour Beer
|
6 Gallons |
1.069 |
1.006 |
8.32 |
30.59 |
19.09 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2017 9:19 PM |
Notes: They call for Abbey Ale Yeast in the first fermentation. Gnome is what I had on hand.
I had not done an extract beer (not 5 gallon batch) for quite some time. I overshot my volume by a fair amount as a result.
The beer is aging on Currants and Barrel chunks.
3 month check: Mild acidity (4.85pH) and a plummy sourness. Good character. Adding Oak. |
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Cranberry Mead (#22)
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Other Fruit Melomel
|
5 Gallons |
1.084 |
1.001 |
10.91 |
0 |
3.86 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2017 8:57 PM |
| Notes: 10 lbs of honey, mixed vigorously with 4.5 gallons of water - new yeast nutrient (BSG), put 1 tsp during mixing, 1 more at 24 and final one at 48 hours. Starting gravity of 1.078, before I added the cranberries. |
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Meadowsweet Mead
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Dry Mead
|
8.5 Litres |
1.064 |
1 |
8.32 |
0 |
24.66 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8.5 Litres |
Boil Time: N/A |
Boil Gravity: 1.064 |
Efficiency: 100 |
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: 7/11/2017 2:07 PM |
Notes: a handful of meadowsweet steeped for 15-20 mins
5 tablespoons of lacto-yoghurt
LALVIN EC1118 |
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Miami Weisse
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Berliner Weisse
|
6 Gallons |
1.045 |
1.012 |
4.4 |
19.78 |
3.5 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 20 |
Boil Gravity: 1.039 |
Efficiency: 68 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2017 6:59 PM |
| Notes: Also use lacto culture for kettle sour. 4 Pro-biotic tabs (30 billion cells each) straight into kettle. In kettle at 90F for 6-24 hours. PH should drop from mid 5s to 3.5-3.75 and may take longer if temp is allowed to drop to ambient |
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American Lager
|
American Lager
|
6 Gallons |
1.05 |
1.01 |
5.17 |
10.61 |
3.51 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/15/2023 3:02 PM |
| Notes: |
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60M IPA
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English IPA
|
23 Litres |
1.053 |
1.012 |
5.39 |
48.31 |
5.09 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 5/4/2020 8:06 AM |
| Notes: |
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#8 Strong Fullers ESB
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Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.064 |
1.02 |
5.79 |
34.71 |
15.26 °L
|
1.3K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 62 |
Mash Thickness: 2.06 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: dextrose |
Priming Amount: 3 oz |
Creation
Date: 3/19/2020 11:55 PM |
Notes: Standard Fuller's ESB recipe.
Trying to cheap out on the base malt and use some high DP full pint.
Using tea steepers to dry hop and it worked out that I have two to modify recipe to take into account both aroma hops. |
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Fancy Mexican Brut IPL
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Light American Lager
|
7.5 Gallons |
1.038 |
1 |
4.96 |
55.36 |
1.77 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 100 |
Mash Thickness: 1.3 |
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: 7/9/2019 5:47 PM |
| Notes: |
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Newcastle Brown Ale
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British Brown Ale
|
5.5 Gallons |
1.06 |
1.014 |
5.98 |
23.09 |
14.25 °L
|
1.3K |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 11/26/2018 11:11 PM |
| Notes: |
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Pilsner Chopp 4% #39#43#44#46
|
Standard American Lager
|
60 Litres |
1.04 |
1.009 |
4.18 |
17.16 |
3.41 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 85 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 51 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2017 12:39 AM |
| Notes: |
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Acadia APA
|
American Pale Ale
|
6.7 Gallons |
1.048 |
1.008 |
5.18 |
62.53 |
4.56 °L
|
1.3K |
0 |
|
|
Author:
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Dan19
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| Boil
Size: 8.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 5:55 PM |
| Notes: after 3-4 days raise temp to 72 |
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Mikkeller Tjekket Pilsner Clone
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Bohemian Pilsener
|
26 Litres |
1.051 |
1.012 |
5.11 |
38.48 |
4.04 °L
|
1.3K |
0 |
|
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|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 74 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 12 ° C |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 2/9/2017 11:31 AM |
Notes: BG 36 @ 48C = 44pts
OG 50 pts
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In Your Eye Summer Rye
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Kölsch
|
5.5 Gallons |
1.046 |
1.01 |
4.63 |
38.31 |
5.65 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2017 7:50 AM |
| Notes: |
|
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Popeye Porter
|
Robust Porter
|
24 Litres |
1.054 |
1.017 |
4.86 |
35.46 |
36.63 °L
|
1.3K |
0 |
|
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|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Sugar sirup |
Priming Amount: 7g/L |
Creation
Date: 12/22/2016 1:35 PM |
Notes: 3L/KG - 15.30 L
Mash for 50 min at 65 and 10 min at 75
Protaflock
Dryhop with spinach 2 days, 50 g. |
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Awesome Recipe
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Czech Dark Lager
|
5.5 Gallons |
1.043 |
1.01 |
4.33 |
31.73 |
35.5 °L
|
1.3K |
0 |
|
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|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
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: 6/1/2016 10:39 PM |
| Notes: |
|
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Bavarian Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.052 |
1.012 |
5.21 |
8.86 |
3.81 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 6.1 oz |
Creation
Date: 2/20/2016 4:23 PM |
Notes: #115
Single infusion mash
Dry hop in primary
https://www.thebeerbug.com/main/index.php?id=20000c2a6908cf89 |
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Holiday Spice
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.063 |
1.015 |
6.25 |
18.35 |
14.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 12:07 PM |
| Notes: |
|
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BahBrincô Kölsch
|
Kölsch
|
23 Litres |
1.051 |
1.012 |
5.13 |
28.06 |
4.27 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/27/2015 2:48 PM |
Notes: Mash in with a protein rest at 124°F (51°C) and hold for 20 minutes. Raise to 147°F (64°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes.
Primary fermentation for two days at 67°F (19°C).
Secondary fermentation for seven days at 74°F (23°C). |
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