|
Danny's Nut Brown Ale
|
Mild
|
5.5 Gallons |
1.059 |
1.017 |
5.48 |
26.55 |
23.2 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 12:55 PM |
| Notes: |
|
|
English Golden Ale (ekg And Challenger)
|
British Golden Ale
|
24 Litres |
1.052 |
1.012 |
5.21 |
41.26 |
4.84 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 33.62 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 76 |
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: 6/30/2021 3:47 PM |
| Notes: |
|
|
#54 - Wet Hop Homegrown Centennial Pale Ale
|
American Pale Ale
|
5.4 Gallons |
1.051 |
1.011 |
5.29 |
35.34 |
3.41 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: 2.25 |
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: 8/14/2018 4:04 AM |
| Notes: |
|
|
"Holy Hop Grenade" Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.015 |
5.35 |
40.22 |
5.71 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/2/2018 6:41 PM |
Notes: Original brix: 14.7. Og: 1.06. Wort correction 1.0
Final Brix: 7.3 ABV: 6.44%
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Peach Cobbler Golden Sour
|
Mixed-Fermentation Sour Beer
|
3 Gallons |
1.064 |
1.018 |
5.99 |
0 |
5.58 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2017 2:52 AM |
Notes: Sour for 48 hours with lacto. Finish with English Ale yeast.
Adjunct with Peaches, Cinnamon and Vanilla bean. |
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Marakkels
|
Specialty IPA: White IPA
|
45 Litres |
1.054 |
1.012 |
5.48 |
54.43 |
5.32 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 55.7 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 66 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2017 7:21 PM |
Notes: Brygga 14.11.17
4 pakka gjær
Fg 1011
Batsh nr 59
Dette er en hybrid av Hansa sin White IPA og en Wit IPA som er egenkomponert. Satser på at dette kan bli et av ølene som vi stiller med på Munngaat festivalen i Egersund. |
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Birthday Suit Bastard Party Lager
|
Festbier
|
6.5 Gallons |
1.058 |
1.016 |
5.47 |
16.4 |
7.08 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 80 |
Boil Gravity: 1.125 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2017 10:46 AM |
| Notes: The malt extract was dark Munich instead of light Munich. After a few days in primary, the fermentation became stuck at a gravity of 1.040. After another week, no change so I decided to add another lager yeast - San Francisco lager since that's what I had on hand. This brew is truly a bastard that's unsure of it's roots. |
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Flanders Red Solera1
|
Flanders Red Ale
|
50 Litres |
1.072 |
1.024 |
6.25 |
20.28 |
16.46 °L
|
1.3K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 78 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2017 1:56 AM |
Notes: Ferment primary and then siphon directly into barrel adding additional Menagerie blend.
OR
Co-pitch WLP002, 644 and Brussels Brett Blend.
After 1 month transfer into Solera barrel. |
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|
YOOPERS PALE ALE
|
American Pale Ale
|
88 Litres |
1.052 |
1.009 |
5.64 |
44.04 |
10.49 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 94 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 82 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2016 7:35 AM |
| Notes: |
|
|
BeeSting APA
|
American IPA
|
23 Litres |
1.056 |
1.013 |
5.71 |
25.44 |
7.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 70 |
Boil Gravity: 1.162 |
Efficiency: 95 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: Priming sugar |
Priming Amount: 2 drops |
Creation
Date: 4/3/2016 12:44 AM |
Notes: Fruity hop on the nose. Clean finish. Straw/Amber colour. Very easy drinker. The longer ferment and dry hop (but not too long) helps to bring out the best in this brew.
Brewed and inspired on the news of Mohammed Ali's passing. |
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Pépète IPA
|
American IPA
|
18.93 Litres |
1.063 |
1.018 |
5.99 |
56.4 |
7.03 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 26.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 69 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2014 8:50 AM |
| Notes: 1060 mesuré au réfracto |
|
|
Softer & Juicier APA
|
American Pale Ale
|
21 Litres |
1.058 |
1.016 |
5.49 |
44.58 |
3.92 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2015 4:08 PM |
Notes: 0.80 oz. Columbus (Pellet, 14.00% AA) @ 60 min.
3.00 oz. Nelson Sauvin (Pellet, 12.00% AA) @ 0 min.
1.00 oz. Columbus (Pellet, 15.00% AA) @ 0 min.
1.00 oz. Amarillo (Pellet, 10.00% AA) @ 0 min.
2.00 oz. Nelson Sauvin (Pellet, 12.00% AA) @ Brew Day Dry Hop
1.50 oz. Nelson Sauvin (Pellet, 12.00% AA) @ Dry Hop
0.50 oz. Columbus (Pellet, 15.00% AA) @ Dry Hop
1.00 oz. Amarillo (Pellet, 10.00% AA) @ Dry Hop
1.50 oz. Nelson Sauvin (Pellet, 12.00% AA) @ Keg Hop
0.50 oz. Columbus (Pellet, 15.00% AA) @ Keg Hop
1.00 oz. Amarillo ( Pellet, 10.00% AA) @ Keg Hop
Mash Water (US Gal):5.07 (19.2 litres)
Sparge Water (US Gal):3.56 (13.5 litres) |
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|
Smoked Pumpkin Porter
|
Other Smoked Beer
|
9 Gallons |
1.063 |
1.021 |
5.51 |
36.06 |
39.24 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 11.38 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 3:02 PM |
Notes: Other Ingredients: One medium sized pumpkin, one yam, 1 tsp ground nutmeg, 1 tsp ground cinnamon.
Cut top off pumpkin and quarter it. Clean out seeds and surrounding stringy strands. Dice into about a dozen pieces. Roast the pumpkin chunks and yam at 325F for about 40-60 minutes. While warm scrape the roasted pumpkin off the skin and peel the skin off the roasted yam. Smash the roasted pumpkin and yam with a potato masher. Add cinnamon and nutmeg to the smashed pumpkin and yam mixture.
Mash all grains with the smashed pumpkin/yam for 60 minutes at 154 degrees. (I like to stir the smashed pumpkin/yam mixture right into the strike water – then a mix the pumpkin water with the crushed grains for the mash. This ensures a nice even mix for maximum pumpkin flavor) |
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2015/07/14 Fest Bier
|
Maibock/Helles Bock
|
11 Gallons |
1.061 |
1.016 |
5.95 |
31.03 |
7.4 °L
|
1.3K |
0 |
|
|
Author:
|
|
Bassline Brewers
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 76 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 12:25 AM |
Notes: Mark made the starter the usual way. Strike temp was 158, settled at 148 for 30m. Stirred while raising to 158 - took a little while. 30m. at 157. Mashed out at 168.
Sparged with 9g. of 170 deg. water for 90 min? First runnings at 1.074.
Boiled off a Lot of liquid and had a small boil over too, so we added another gallon of filtered water at the whirlpool. Ended up w/ about 10.5g. maybe a bit more in the fermenter, at ~75deg. Waited about 24 hours to pitch the yeast when it was down to 55. Fermented at 50 for 16 days. Gravity was 1.015 at that point so put it up to 68° for a couple days for a diacetyl rest. Then crashed to 35° for 6 days. Kegged on the 11th - bubbled and carbonated that day. FG was at 1.012. Into the fridge for 5 weeks!
Tapped after 5 weeks and it is good! A bit of fusels in the first glass or two. Now 3 weeks in and it is malty and smooth and lovely. Great carbonation - total winner!!
Absolutely fantastic to the end of the keg! Malty and refreshing, good balance - don't think I'd change anything!
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Een Somer In Nijmegen
|
Witbier
|
5.5 Gallons |
1.052 |
1.012 |
5.37 |
16.41 |
6.78 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 9:38 PM |
| Notes: |
|
|
Irish Red
|
Irish Red Ale
|
2 Gallons |
1.053 |
1.012 |
5.33 |
18.29 |
14.41 °L
|
1.3K |
5 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 2:03 AM |
| Notes: |
|
|
Sweet Stout
|
Sweet Stout
|
5.5 Gallons |
1.064 |
1.018 |
5.98 |
29.74 |
33.66 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/5/2015 9:38 PM |
| Notes: |
|
|
8 Lunch Beer III
|
American Pale Ale
|
5 Gallons |
1.059 |
1.015 |
5.8 |
37.28 |
5.1 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2014 1:26 AM |
| Notes: |
|
|
Shoot From The Fucking HIP
|
American IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.3 |
49 |
10.3 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/28/2014 6:16 PM |
Notes: Pre boil SG was 1.048. Forgot SG but due to boil off, assuming 1.064. FG was 1.009 which gives an ABV of 7.22%.
Wort tasted great. Nice caramel notes.
Fermentation finished up in 5 days. Fermented at 66 then ramped the temp up to 68 at day 10. Cold crashed at 40 for 1.5-2 days
TASTE: Great flavor and Aroma. Definite keeper. May think about adding a little bit of bittering hops to amp up the IBU a smidge. Not needed tho. Great beer |
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#3 Ranheimsøl - Bitter (London Pride) 50L
|
Special/Best/Premium Bitter
|
50 Litres |
1.054 |
1.013 |
5.44 |
33.26 |
11.25 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 11/25/2014 8:52 PM |
Notes: Recipes
Fuller’s London Pride clone from Brew Your Own
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 33 SRM = 14
ABV = 4.7%
This recipe is for the bottled version of London Pride. In the UK, London Pride is brewed to 4.1% ABV for cask and keg. In North America, the keg version available is the same strength as the bottled 4.7% ABV.
Ingredients
9.0 lbs. (4.1 kg) Muntons pale ale malt
14 oz. (0.40 kg) crystal malt (75 °L)
5.83 AAU Target hops (60 min)
(0.53 oz./15 g of 11% alpha acids)
2.63 AAU Challenger hops (15 min)
(0.35 oz./9.9 g of 7.5% alpha acids)
2.98 AAU Northdown hops (15 min)
(0.35 oz./9.9 g of 8.5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002
(English Ale) yeast
Step by Step
Mash at 149 °F (65 °C) for 60 minutes. Boil for 60 minutes adding Target for the full boil. With 15 minutes left in the boil, add Challenger and Northdown hops. Cool wort, transfer to fermenter and pitch yeast. Ferment at 68 °F (20 °C).
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