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Hornindal Kveik Lager
|
Festbier
|
5.5 Gallons |
1.054 |
1.008 |
6.06 |
24.62 |
6.02 °L
|
5.1K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 1/21/2019 7:31 PM |
| Notes: |
|
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Wittekerke Clone
|
Witbier
|
5.5 Gallons |
1.059 |
1.016 |
5.65 |
13.98 |
4.59 °L
|
5.1K |
3 |
|
|
|
| Boil
Size: 6.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 1/7/2013 9:39 PM |
| Notes: |
|
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Kama Citra IPA
|
American IPA
|
5.5 Gallons |
1.059 |
1.013 |
6 |
59.71 |
7.51 °L
|
5.1K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 12/22/2015 10:53 PM |
| Notes: |
|
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Biscuits And Honey
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.058 |
1.016 |
5.46 |
54.06 |
8.75 °L
|
5.1K |
3 |
|
|
|
| Boil
Size: 6 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: 2/25/2012 12:08 AM |
Notes:
The biscuit and Honey malts come through well. Interesting pale ale. Had to choose English style to get the style match to turn green? Id call it a straight up pale with an interesting twist.
Cheers, Jim
http://jimsbrews.blogspot.com/ |
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03 THERE IS NO RULE
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American IPA
|
600 Litres |
1.058 |
1.012 |
6.02 |
59.83 |
4.09 °L
|
5.1K |
1 |
|
|
|
| Boil
Size: 700 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 63 |
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: 3/10/2017 10:12 AM |
| Notes: |
|
|
Nøgne Ø Imperial Stout Clone
|
Imperial Stout
|
46 Litres |
1.095 |
1.023 |
9.49 |
63.37 |
50 °L
|
5.1K |
2 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: 2.3 |
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: 2/11/2016 9:22 AM |
| Notes: |
|
|
Brewzilla #1
|
Blonde Ale
|
5.5 Gallons |
1.048 |
1.009 |
5.14 |
21.04 |
3.62 °L
|
5.1K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 2/18/2021 3:49 PM |
| Notes: |
|
|
Vanilla Coffee Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.063 |
1.016 |
6.19 |
26.37 |
38.17 °L
|
5.1K |
10 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4 |
Creation
Date: 5/11/2017 7:54 PM |
Notes: check manufacturing date of yeast. each day .7% die
- maybe need two packets
10/17 - This beer won my local homebrew competition. Placing 1st overall.
Follow it on Untapped - Impawster Coffee Stout |
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3 Monts Biere De Garde
|
Bière de Garde
|
5.5 Gallons |
1.083 |
1.018 |
8.51 |
14.19 |
13.47 °L
|
5.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.14 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 2:27 PM |
| Notes: |
|
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Chocolate Strawberry Milk Stout
|
Sweet Stout
|
5 Gallons |
1.058 |
1.017 |
5.35 |
25.78 |
40.22 °L
|
5.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 5/11/2015 1:51 AM |
| Notes: |
|
|
Firestone Union Jack Clone
|
American IPA
|
5 Gallons |
1.066 |
1.015 |
6.73 |
97.91 |
7.04 °L
|
5.1K |
5 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 3/23/2012 11:56 AM |
| Notes: |
|
|
Patersbier
|
Belgian Specialty Ale
|
32.25 Gallons |
1.049 |
1.01 |
5.03 |
27.39 |
3.22 °L
|
5.1K |
0 |
|
|
|
| Boil
Size: 34 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
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: 3/8/2012 6:38 AM |
Notes: belgian strong used in 6 gl to build yeast, 5 gal with 2nd gen safale 04, otherwise belgian wyeast #3787 trappist high gravity
Pitched @ 61*-62*, oxygenated with neb and followed up with pure O2. |
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X Marks The Spot IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.61 |
68.22 |
13.59 °L
|
5.1K |
1 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2015 1:59 PM |
| Notes: |
|
|
French Saison
|
Saison
|
31 Litres |
1.059 |
1.008 |
6.64 |
26.41 |
5.77 °L
|
5K |
2 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2016 4:11 PM |
| Notes: |
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White Stout
|
Russian Imperial Stout
|
9 Litres |
1.078 |
1.02 |
7.7 |
37.02 |
8.97 °L
|
5K |
0 |
|
|
Author:
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DasBeef
|
|
| Boil
Size: 11.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 6/7/2015 2:45 AM |
| Notes: |
|
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Passionfruit Gose
|
Gose
|
5.5 Gallons |
1.045 |
1.007 |
5.01 |
8.01 |
3.1 °L
|
5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2017 8:20 PM |
Notes: Chill to 100 and add Lacto. Let sit for 48 hours. Boil. Finish with Sacc Trois.
Sub Hallertau for Galaxy if doing standard goes. |
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La Brettécossaise
|
Wee Heavy
|
9 Litres |
1.082 |
1.015 |
8.79 |
82.64 |
17.83 °L
|
5K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2016 5:15 PM |
| Notes: |
|
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2014 - 7/8 - Sherlock Porter - BIAB - 3 Gallon
|
Robust Porter
|
3.5 Gallons |
1.059 |
1.014 |
5.91 |
29.64 |
27.8 °L
|
5K |
1 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 7/7/2014 2:22 PM |
| Notes: |
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CCB - Hoppy Lager
|
American Lager
|
50 Litres |
1.066 |
1.01 |
7.41 |
57.13 |
3.37 °L
|
5K |
0 |
|
|
|
| Boil
Size: 59 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 84 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2017 2:45 PM |
| Notes: |
|
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Golden Horny Devil
|
Belgian Golden Strong Ale
|
5.75 Gallons |
1.076 |
1.012 |
8.34 |
32.96 |
3.59 °L
|
5K |
0 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 76 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: Corn Sugar |
Priming Amount: 8.3oz |
Creation
Date: 1/16/2014 7:34 PM |
| Notes: Brewed 4/12/14. Strike water was 171F and it brought it to 155F. I had to put a quart or cold water in the mash and recirculate 2 gal top get down to 149F. Mash pH was 4.9 which still seems pretty low since 5.4ish was predicted. Wondering if my meter is going or if something is really wrong? Boil kettle efficiency was 89%. Was shooting for 9 gal and only got 8.75 but that is ok. Recirculated (vorlaughed) for about 15min until it was clear. I sparged very slowly about a quart a minute. Had a very vigorous boil and probably got about 5.25 gal. Topped off with a little bit of water. Wort smelled a bit different than what I am used to and I am not sure what that was from. My efficiency went up and I am thinking that may have been to the re-circulation and slow sparge. The sugar may have had a impact too. Pitched at 73F however I cooled it down because I didn't want it to take off too crazily. 4/13 the beer was sitting at about 66F so I heated it up to 69F. I am trying to get it to about 70-72F but want to do it slowly. Temp got up to about 74F today (maybe for about 5 hours) and I cooled it back down to about 69F but then raised it back to about 71F. 4/14 beer maintained about 70F heated it up to about 71F. By evening it had creeped up to about 72F and fermentation seems to have slowed a bit too. 4/15 morning the beer was sitting at about 70F, by evening time it was sitting at about 71F. 4/16 it's been sitting at 70/71F all day. Going to bump it up in temp to help attenuation. Bumped it up to 76F, intended to do 74F but I think higher will be ok. 4/17 the temp had heated up to 78F by morning but I am thinking I will just leave it there as that is the upper limit of the yeast fermentation range. Gravity reading on 4/25 but it at 1.012 sample was very tasty. 5/7/14 I turned up the aquarium heater to 75F, not sure how hot that heated it too. On 5/9 I took it out of the heated bath. Bottled on 6/3/2014. Hopefully didn't carb it too much. |
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