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Sabro NEIPA
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Specialty IPA: New England IPA
|
5 Gallons |
1.071 |
1.014 |
7.43 |
65.91 |
4.67 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2019 12:02 AM |
| Notes: |
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Campari IPA
|
Experimental Beer
|
3.8 Litres |
1.065 |
1.015 |
6.55 |
56.08 |
10.18 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Corn Sugar |
Priming Amount: 22 |
Creation
Date: 10/30/2017 11:08 AM |
| Notes: |
|
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Hyper Wolf
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American Brown Ale
|
5.5 Gallons |
1.056 |
1.011 |
5.96 |
26.12 |
21.1 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: Forced Carb. |
Priming Amount: (1.5-2.5vols) |
Creation
Date: 9/2/2015 2:24 PM |
Notes: Aroma: Malty, slightly sweet, with chocolate, toasty, spicy qualities. Balanced spicy, floral with reminiscent lemony, citrus hop aroma. Low ester fruitiness.
Appearance: Light to Medium Brown (Nothern English Brown.) Clear with off white head.
Flavor: Caramel, Chocolate with slight spicy, toasty malt balanced with medium bitterness. The hops will be moderately present with floral, citrus character. Medium finish delivers both malt and hop flavors. Low esteric fruitiness.
Mouthfeel: Medium bodied with slight resinous impression. Moderately high carbonation. Low alcohol warmth.
Overall Impression: Quaffable, flavorful hoppy brown beer that will appease the hop headed and malt minded alike. Opens the fall season with a beer light enough to session, yet bodied enough to have character. This beer may be for gulping, but the depth of flavor is worthy of sipping.
**History: An American style from the modern craft beer era.Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations.
**Characteristic Ingredients: Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.
**Straight from the 2015 BJCP Guidelines
~~~~~THE GRAIN GANG:~~~~~
Special Guest Brewmaster: Don of Saison, House of "Pickle" Spiers
BrewDay Original/Brewmaster 2.0: Luke "The H is for Habromania and Hakenkreuz" Starr
BrewDay Original: Chevy "Likes His Beer Like His Women, Stout" Christopher
BrewDay Original: Mike "Resident Dick" "Wine and Dine" Stearns
Residential Affiliate: Fairoze "Wear a Goddamn Helmet" #IronFooze Azfar
Roaming Affiliate: Ted "Where the fuck did Ted go?" Cotter
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Lake Beer
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American Lager
|
5.5 Gallons |
1.041 |
1.003 |
4.92 |
58.62 |
3.73 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.8 oz |
Creation
Date: 6/12/2023 2:35 PM |
| Notes: |
|
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Chocolate Peanutbutter Stout - Gluten Free
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Dry Stout
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5 Gallons |
1.048 |
1.01 |
5.05 |
17.94 |
46.42 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 10/19/2020 9:12 PM |
| Notes: |
|
|
Wine
|
Apple Wine
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6 Litres |
1.112 |
1.02 |
12.07 |
0 |
3.25 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: N/A |
Boil Gravity: 1.112 |
Efficiency: 73 |
Mash Thickness: 3.5 |
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: 8/23/2020 6:03 PM |
| Notes: |
|
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Kiwanda Cream Ale Clone (10g)
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Cream Ale
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10.5 Gallons |
1.052 |
1.013 |
5.09 |
16.41 |
3.96 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 10/6/2017 7:29 PM |
| Notes: |
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Sunday Brunch
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Russian Imperial Stout
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5.3 Gallons |
1.082 |
1.018 |
8.47 |
66.48 |
45.81 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
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: 2/25/2017 11:04 PM |
| Notes: |
|
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Reilly's Rhode Island Red
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American Amber Ale
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5.5 Gallons |
1.049 |
1.01 |
5.13 |
62.5 |
17.48 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 66 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 3/20/2016 12:33 AM |
Notes: Started with the Northern Brewer West Coast Radical Red Ale kit. Used the malt bill provided, adding the carapils and acidulated malt to the grist.
The hops schedule, varieties, and amounts are completely different, as is the yeast selection.
Add dry hops around day 4 of primary fermentation. After 4-5 days proceed with packaging regimen. |
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K-Street Imperial
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Imperial IPA
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5.5 Gallons |
1.078 |
1.019 |
7.63 |
77.27 |
13.59 °L
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1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
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: 11/5/2015 2:49 PM |
Notes: Heat 6 gallons to 180 degrees - mash In at 158 degrees high
Batch sparge with 4 gallons
60 minute boil
Original gravity is 1.075
Pitched at 74 degrees
Wyeast 1217 west coast IPA yeast (stone - rumored to be...)
DRY HOP (5 DAYS)
2 OZ. Cascade 5lbs ( 45%),
1 OX. Amarillo 2lbs (18%),
1 OZ. Styrian Goldings 2lbs (18%),
1 OZ. Simcoe 2lbs (18%) |
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A Little Bit Of Wheat
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Weizen/Weissbier
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12 Litres |
1.047 |
1.013 |
4.52 |
11.33 |
7.21 °L
|
1.1K |
0 |
|
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| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 11/16/2013 6:16 PM |
| Notes: |
|
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Hair Of The Dog Session IPA
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Specialty Beer
|
5 Gallons |
1.05 |
1.015 |
4.6 |
60.01 |
4.8 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/1/2015 4:37 PM |
| Notes: |
|
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Irish Porridge Stout
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Oatmeal Stout
|
23 Litres |
1.049 |
1.013 |
4.68 |
34.39 |
26.1 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 32.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 7/23/2015 9:51 PM |
| Notes: Porridge is oat and milk, so this is both a sweet and milk stout. I've balanced the sweetness with a high alcohol content to give the impression of bitterness without actually taking from the sweetness. Tempered with aroma hops, this is an unusual Irish stout, usually associated with dry astringency. A great option for those who can't quite take to Guinness. |
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Newport Viennese Lager
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Vienna Lager
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22 Litres |
1.05 |
1.013 |
4.92 |
20.87 |
11.43 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 34.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: keg |
Priming Amount: 14psi |
Creation
Date: 6/21/2015 11:32 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
|
1.1K |
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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Barhaugen Bakke Brygg Pale Ale
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American Pale Ale
|
25.5 Litres |
1.054 |
1.011 |
5.6 |
40.46 |
5.88 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2015 12:27 PM |
Notes: Kjøl ned vørter til 17 grader før pitching av gjær.
Tørrhumle etter stormgjæring, 7-10 dager. |
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Big 'B' Pale Ale
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Special/Best/Premium Bitter
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26 Gallons |
1.048 |
1.015 |
4.31 |
29.51 |
7.12 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 29.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.1 |
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: 12/31/2014 1:44 AM |
| Notes: |
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Brickagog Lager
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Oktoberfest/Märzen
|
5 Gallons |
1.061 |
1.013 |
6.29 |
21.99 |
12.68 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5.5 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2011 7:38 PM |
| Notes: This will probably be my last lager of the winter and I decided to go with a Marzen to get something clean and malty. Traditionally, these are made in March and then consumed in the early fall, but I don't plan on waiting that long. Water Adjustments: 1/2 tsp Gypsum 1/8 tsp non-iodized salt 1/4 tsp chalk (calcium cloride) |
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Derrick's Amazing Stout
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American Stout
|
5.2 Gallons |
1.069 |
1.019 |
6.54 |
70.03 |
40 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 5/15/2014 11:02 AM |
| Notes: |
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2nd Runnings Nelson Sauvin Pale
|
American IPA
|
5.5 Gallons |
1.085 |
1.02 |
8.6 |
60.96 |
13.61 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2014 8:04 PM |
Notes: 4-29-14 Brew Day- No Chill w/ yeast starter from Blood orange Wit.
2nd runnings from 1st nelson sauvin Pale Ale.
Will see how it goes.
Added 1 lb Flacked Oats
1 lb 2 row
1/2 lb honey
Used hop bag from first boil.
Added 1/2 oz at 30 and then to primary |
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