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Not Bitter But Thirsty!
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Best Bitter
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5.5 Gallons |
1.051 |
1.016 |
4.59 |
29.1 |
12.12 °L
|
1.4K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Force carb |
Priming Amount: N/A |
Creation
Date: 12/1/2015 5:50 AM |
| Notes: |
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Bourbon Barrel Quad
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Belgian Dark Strong Ale
|
5 Gallons |
1.11 |
1.016 |
12.29 |
32.01 |
21.13 °L
|
1.4K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 11/14/2019 6:38 PM |
| Notes: |
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Tornado - Tree House Inspired
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American Pale Ale
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12 Gallons |
1.057 |
1.017 |
5.18 |
45.91 |
4.04 °L
|
1.4K |
0 |
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| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.33 |
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: 4/18/2019 3:50 PM |
Notes: Our modern take on an American Pale Ale features six hop varieties balanced by a crisp malt bill of pale and caramel malts. The beer is complexly aromatic, supremely hoppy, dry, and thirst-quenching. Soft notes of citrus, papaya, and grapefruit dance on the tongue before a delicate citric bitterness finishes things off. A refined Tree House classic!
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Fuller's London Porter
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Robust Porter
|
23 Litres |
1.054 |
1.012 |
5.43 |
36.65 |
32.47 °L
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1.4K |
0 |
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| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2018 8:19 PM |
| Notes: |
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Sammy's British Brown Ale
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Northern English Brown
|
5.5 Gallons |
1.057 |
1.018 |
5.14 |
27.91 |
16.52 °L
|
1.4K |
0 |
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Author:
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 6/28/2016 1:36 AM |
Notes: Automatically generated specs are not correct. Original gravity is right on at 1.057, but final gravity was 1.014 not the 1.018 it shows above. ABV came out to 5.64%, not the 5.14 listed above.
This was my first All-Grain brewing. I added an additional pound of 2-row UK pale malt (10-lbs. instead of 9-lbs.) to the original recipe because I would be doing a batch sparge, which is not as efficient as an hour-long sparge. This raised the grain total by about 10%
I preheated my 10-gal. cooler mash tun and my 5-gal cooler HLT with 1 gallon each of boiling water. Drained the water out of the mash tun before starting the Mash.
Put in all 4 gallons of strike water heated up to 180°. Then did the dough-in and stirred everything well. Temp after mixing was a little high at 162° so I stirred in just a little less than half a gallon of our 45° well water. That brought the temp to 158° so I sealed up the mash tun and mashed for an hour.
After an hour in the mash I Vorlaufed until clear and then took a very small sample of the runnings on a saucer. When I put in a couple of drops of iodine to test for completeness of enzymatic action. Iodine diluted right out so knew it was OK to take the first runnings. Vorlaufed a little bit more just to be safe and then got 2¼ gallons of wort from that initial 4 gallons of strike water.
While waiting for the mash I had heated 4½-gallons of sparge water to 195°. I was looking for a boil volume of 6 to 6½-gallons so I added 3¾-gallons of Sparge water, pouring one gallon at a time, over the grain bed.
I stirred this up well and then Vourlaufed until clear. Then I took the second runnings into the boil kettle. Ended up with about 6¼-gallons in the boil kettle which was OK, but next time I will increase the sparge to get 6½-gallons in the boil kettle.
Turned on my burner and put the kettle on to boil! Had to keep taking it off and turning the flame down because it kept foaming up. Good news is I use an 11-gal. boil kettle, so it never boiled over. Finally got it to behave and it was boiling nicely 20-minutes after start.
Put in the 1-oz. Northern Brewer Hops and started the 60-minute boil. At 45-minutes I added the Irish Moss and inserted my copper wort cooler. At 2-minutes remaining I added the ½-oz. East Kent Goldings hops.
Took off the heat at 60-minutes, covered the wort and took inside to hook up wort cooler to sink. We have really cold water from our well (45°) and it only took 23-minutes to get the wort down to 70°. Took an Original Gravity reading at this point and it came out at 1.057 which was a little higher than the targeted 1.054.
I sanitized a whisk and a pair of scissors along with the Wyeast Smack Pack that I had activated the night before. I used my whisk to mix it in vigorously generating a lot of foam as I did so and then pitched the yeast. Think I might pitch first and then whisk next time to avoid pouring yeast on the foam of the wort.
Sealed up the primary fermentor with almost exactly 5-gallons in it (was hoping for 5½-gallons). Added the airlock and moved it over to a corner in my "Man-Grotto" (no door so it can't be a cave). The next day the airlock was bubbling constantly and vigorously. Temperature in the corner of the grotto stayed around 67°.
8-days later I racked it into my secondary fermenter so I was a day behind plan. Didn't quite get 5-gallons into the secondary (bummed) but there wasn't really that much trub in the primary. The beer was quite clear at this point.
11-days later I finally bottled it after taking the Final Gravity measurement. The Final Gravity was 1.014. Since OG was 1.057 that converts to an ABV of 5.646%
When bottling from the secondary fermentor, there was very little sediment in the bottom of the pail. Spilled too much beer while bottling, but ended up with 48 of the 12-oz. bottles. Will check in a week to see how the carbonization is going and adjust here when I do. |
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400L-es IPA
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Blonde Ale
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400 Litres |
1.049 |
1.009 |
5.16 |
44.11 |
7.84 °L
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1.4K |
0 |
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| Boil
Size: 540 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2016 1:59 PM |
Notes:
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Denis - Quadrupel
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Belgian Dark Strong Ale
|
100 Litres |
1.093 |
1.017 |
9.97 |
24.69 |
21.16 °L
|
1.4K |
0 |
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| Boil
Size: 110 Litres |
Boil Time: 90 |
Boil Gravity: 1.084 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/10/2016 7:17 PM |
| Notes: |
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Guinness Clone - Irish Stout
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Dry Stout
|
19 Litres |
1.044 |
1.011 |
4.29 |
25.26 |
33.71 °L
|
1.4K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 4/16/2016 11:58 AM |
| Notes: |
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Northern Mosaic IPA
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American IPA
|
5 Gallons |
1.063 |
1.016 |
6.21 |
79.64 |
16.81 °L
|
1.4K |
0 |
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| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2015 7:50 PM |
Notes: Initial strike water volume was ~4.5 gallons and the sparge water ~4.25 gallons. Volume of Wort boil was 6.4 gallons.
Cold crash in secondary for last 3 days of fermentation by dropping temp from 68 degrees to approx 50 degrees prior to kegging. I also add 0.5oz of whole leaf hops right into the keg (in a hop bag....actually a 1 gallon paint strainer from Home Depot) and it stays in there for the life of the beer.....which usually doesn't last more than a month!
Super tasty IPA with grapefruity tones, nice hop nose, and perfect malt bill. Brewed this thrice now and everyone loves it! Mosaic hops really come through. Do not hesitate, brew this immediately (if not sooner!). |
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IPeh? December 2012
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Imperial IPA
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5.5 Gallons |
1.078 |
1.02 |
7.7 |
156.51 |
9.28 °L
|
1.4K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 1/12/2013 7:05 AM |
| Notes: |
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Tangerine Weizen - One Gallon
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Weizen/Weissbier
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1 Gallons |
1.046 |
1.013 |
4.39 |
11.17 |
3.89 °L
|
1.4K |
2 |
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| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 55 |
Mash Thickness: 1.5 |
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: 6/25/2015 3:43 PM |
| Notes: |
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Nøgne #500
|
Imperial IPA
|
24 Litres |
1.106 |
1.026 |
10.4 |
126.76 |
13.44 °L
|
1.4K |
0 |
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|
| Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 6:43 PM |
Notes: IBU - 100, take out some FWH hops.
Aternative yeast, Nottingham Dry. |
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[BUNKER 303] - [MEHOPOLIS]
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American IPA
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80 Litres |
1.066 |
1.011 |
7.2 |
49.56 |
7.7 °L
|
1.4K |
0 |
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| Boil
Size: 90 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 5/29/2015 11:20 AM |
Notes: - This IPA is intended to be strong (6.9% to 7%) and have a high IBU, I have gone for 50 IBU's
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Elvis Pilot Batch #1
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Sweet Stout
|
5 Gallons |
23.104 |
6.198 |
9.51 |
25.63 |
50 °L
|
1.4K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 15.2 |
Efficiency: 63 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2014 11:10 PM |
Notes: Munich = Weyermann Type 2
C150 = C170
2lb of corn sugar accounts for all of the sugar in the adjuncts being added.
An additional 2 lbs of maris otter and 1 lb rice hulls will be needed for the enzymatic breakdown of banana starches in a separate mash and added to the whirlpool or carboy.
Nesquick/Swiss Miss will be tossed into the whirlpool.
Reeses Peanut Butter will be tossed into the banana mash or thrown into the whirlpool. |
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Battlestar (IIPA) Galactica
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Imperial IPA
|
1 Gallons |
1.084 |
1.013 |
9.37 |
103.23 |
9.01 °L
|
1.4K |
0 |
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| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2014 1:12 AM |
| Notes: |
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CMS
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Sweet Stout
|
5.5 Gallons |
1.066 |
1.015 |
6.7 |
31.19 |
42.05 °L
|
1.4K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 10:57 AM |
| Notes: |
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Warrior APA
|
American Pale Ale
|
5 Gallons |
1.051 |
1.01 |
5.5 |
30.8 |
6.1 °L
|
1.4K |
0 |
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| Boil
Size: 6.43004 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: 8/14/2011 4:33 PM |
| Notes: |
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Jubelale Clone
|
No Profile Selected |
12 Gallons |
1.071 |
1.017 |
7.06 |
61.15 |
23.12 °L
|
1.4K |
1 |
|
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 31.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2014 6:11 PM |
| Notes: |
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#042 RISpect!
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Russian Imperial Stout
|
20 Litres |
25.191 |
6.73 |
10.49 |
87.02 |
30.09 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 24.2 Litres |
Boil Time: 60 |
Boil Gravity: 21.4 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2018 12:08 AM |
| Notes: Gęstwa po #41 |
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SOKA - Smoked Oaked Kreme Ale
|
Cream Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.26 |
17.09 |
3.1 °L
|
1.4K |
1 |
|
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Author:
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Backyard Brews
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Bottle Conditioned |
Priming Amount: 5 oz Dextrose |
Creation
Date: 5/9/2014 3:50 AM |
Notes: Allow Primary to complete. Boil Beechwood chips 30 minutes and cool to room temp. Transfer chips into secondary fermenter. Rack beer onto beechwood. Let beer sit on beechwood for 11 days. Boil oak cubes 10 minutes. Allow to cool. Place in secondary with beer/beechwood. After 3 days, transfer to bottling bucket and bottle. Allow to condition 3 - 4 weeks then transfer to fridge.
Great cream ale with a very smooth and crisp finish... |
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