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2014 - 7/8 - Sherlock Porter - BIAB - 3 Gallon
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Robust Porter
|
3.5 Gallons |
1.059 |
1.014 |
5.91 |
29.64 |
27.8 °L
|
5.1K |
1 |
|
|
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| 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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French Saison
|
Saison
|
31 Litres |
1.059 |
1.008 |
6.64 |
26.41 |
5.77 °L
|
5.1K |
2 |
|
|
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| 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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Barleywine With Maple Syrup
|
American Barleywine
|
5 Gallons |
1.105 |
1.015 |
11.83 |
103.48 |
18.56 °L
|
5.1K |
1 |
|
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Author:
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BrewingBaar
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 2 oz |
Creation
Date: 2/15/2016 7:50 PM |
Notes: 2 weeks primary
rack to secondary for 8 weeks
2 weeks at 65
6 weeks at 34 for clarification
bottle condition for a minimum of three months before tasting
As with most high gravity beers, bottle in 12 oz bottles
Add Maple Syrup with 5 minutes to go in the boil |
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White Stout
|
Russian Imperial Stout
|
9 Litres |
1.078 |
1.02 |
7.7 |
37.02 |
8.97 °L
|
5.1K |
0 |
|
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Author:
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DasBeef
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|
| 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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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: |
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Lemon Kolsch
|
Kölsch
|
10 Gallons |
1.053 |
1.012 |
5.42 |
25.98 |
3.37 °L
|
5.1K |
3 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2015 2:09 PM |
| Notes: |
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La Brettécossaise
|
Wee Heavy
|
9 Litres |
1.082 |
1.015 |
8.79 |
82.64 |
17.83 °L
|
5.1K |
0 |
|
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| 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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Hoppy Wheat-BIAB
|
American Wheat Beer
|
5.5 Gallons |
1.058 |
1.014 |
5.71 |
42.76 |
7.87 °L
|
5.1K |
2 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2014 7:32 PM |
Notes: BIAB notes:
7.90 gal of strike/mash water needed at 161 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 153 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.
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Overthought Octoberfest
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Märzen
|
5 Gallons |
1.061 |
1.015 |
6 |
18.61 |
11.69 °L
|
5K |
0 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.122 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 10:53 PM |
| Notes: |
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Guapo Guava IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.015 |
5.93 |
63.04 |
6.82 °L
|
5K |
1 |
|
|
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| Boil
Size: 7.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 79 |
Mash Thickness: 1.75 |
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: 2/1/2019 3:37 PM |
| Notes: |
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Black Forest Cake Stout Clone
|
Imperial Stout
|
5 Gallons |
1.091 |
1.03 |
7.94 |
37.5 |
50 °L
|
5K |
2 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
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: 9/5/2019 3:57 AM |
Notes: https://byo.com/article/pastry-beers/
Imprint Beer Co.’s Black Forest Cake Stout clone
(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.028
IBU = 65 SRM = 69 ABV = 9.6%
Ingredients
15.5 lbs. (7 kg) American 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt
1 lb. (0.45 kg) Carafoam® malt
1 lb. (0.45 kg) British chocolate malt (350 °L)
1 lb. (0.45 kg) British crystal malt (65 °L)
1 lb. (0.45 kg) roasted barley
12 oz. (0.34 kg) Carafa® Special III
3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree
16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids)
1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor) or 12 oz. (0.34 kg) toasted Ecuadorian cacao nibs
5 Madagascar vanilla beans
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast
2⁄3 cup corn sugar (if priming)
Step by step
Several days before brewday, scrape open and cut the 5 vanilla beans into 1-inch (2.5-cm) segments and soak in vodka or Bourbon until ready to add to the secondary.
Mill the grains and mix with 6.8 gallons (25.7 L) of 167 °F (75 °C) strike water to reach a mash temperature of 155 °F (68 °C). Hold this temperature for 60 minutes. If you have soft water, you may want to hold off on adding the roasted grains and British crystal malts until the final 15 minutes of the mash. Vorlauf until your runnings are clear. Sparge the grains with enough water to obtain 7 gallons (26.5 L) of wort. At this point, you may want to test the wort’s gravity. The goal should be to have 7 gallons (26.5 L) of 1.072 SG wort at the start of the boil. You can add dried malt extract (DME) at this point if the SG is low or you may want to wait until the beer is in the fermenter. If you wait to add the DME, be sure to add it after fermentation begins to calm down.
Boil the wort for 90 minutes or more, adding hops according to the ingredient list. After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree.
Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing Cholaca/cacao nibs and vanilla extract, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes. |
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Chimay Doree Clone
|
Trappist Single
|
11 Gallons |
1.04 |
1.006 |
4.49 |
17.32 |
4.75 °L
|
5K |
2 |
|
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| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/3/2018 4:01 AM |
| Notes: |
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Blonde Ale - SMASH Pale And Cascade
|
Blonde Ale
|
21 Litres |
1.05 |
1.009 |
5.33 |
18.27 |
5.25 °L
|
5K |
7 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 3/26/2015 10:15 PM |
| Notes: |
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A LIL’ SLACK IPA
|
American IPA
|
18.9 Litres |
1.061 |
1.012 |
6.46 |
60.55 |
7.43 °L
|
5K |
3 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2015 1:38 AM |
| Notes: |
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Cacau Ipa
|
American IPA
|
20 Litres |
1.064 |
1.015 |
6.52 |
47.75 |
11.62 °L
|
5K |
1 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 63 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2017 10:54 PM |
| Notes: |
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1945 Tetley's Bitter
|
Ordinary Bitter
|
5.5 Gallons |
1.042 |
1.003 |
5.19 |
27.56 |
10.15 °L
|
5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2019 10:07 PM |
| Notes: |
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John's Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
20 Gallons |
1.095 |
1.013 |
10.75 |
28.81 |
31.33 °L
|
5K |
0 |
|
|
|
| Boil
Size: 23.34 Gallons |
Boil Time: 120 |
Boil Gravity: 1.082 |
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: 8/31/2021 1:41 AM |
Notes: Mashing Instructions:
Dough malt into 120 degree water. Pull 35% of grist and decoct. Decoction should rest 15 minutes at 147 degrees and boil for 20 minutes. Add decoct to main mash and let rest for 1 hour at 150 degrees. Raise temperature to 160 and mash out.
Extra Ingredients:
Invert and concentrate sugar the week before. Stir constantly and lower heat. Sugar will become thin caramel.
Water should be very hard; similar to Dortmund or Burton-on-trent. High level of Sulfates, Carbonates, and Salts
Yeast:
Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away
Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3
Slurry from bottle of Westvleteren 8 added three weeks into fermentation when gravity falls below 1.025.
Fermentation started at 65 degrees. Temperature raised 2 degrees a day until it reached 85 degrees. Massive starters or starter beers used in all cases. |
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Earl Grey & Wheat IPA
|
English IPA
|
10 Litres |
1.074 |
1.021 |
7.03 |
43.24 |
5.12 °L
|
5K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 50 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: Dextrose |
Priming Amount: 8g per litre |
Creation
Date: 6/20/2013 9:49 PM |
Notes: 1. Steep the malt and tea for 30 mins at 60-65 deg C.
2. Add the LME and sugar, top up with hot water and bring to boil, adding hops and tea as instructed.
3. Chill to 22 deg C and pitch yeast.
4. Once fermentation has calmed down, dry hop for 4+ days and add the last addition of tea 48hrs prior to bottling.
The first addition of Earl Grey Tea is during the steep, with the Maris Otter Malt. This equates to three average tea bags.
The second addition of Earl Grey Tea (around 7 tea bags) prior to racking to bottles, for a duration of the last 48 hours.
______
This is an experimental batch, please feel free to comment. |
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BLACK TEA IPA
|
American IPA
|
1 Gallons |
1.071 |
1.016 |
7.3 |
313.53 |
7.19 °L
|
5K |
4 |
|
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: Dextrose |
Priming Amount: 0.92 |
Creation
Date: 7/14/2015 3:29 AM |
| Notes: |
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OLD WORLD RUSSIAN IMPERIAL STOUT CLONE Braumeister 20L
|
Imperial Stout
|
21 Litres |
1.087 |
1.014 |
9.5 |
78.69 |
39.91 °L
|
5K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2016 5:02 PM |
Notes: Important
I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that
Instructions
. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.
. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your beer
Aerate the wort with pure oxygen or filtered air and pitch 2 American ale II
.First fermentation at 17 to 20 c˚ 15 days
.Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag"
.Cold crash "15 days" at 0c˚
Cheers!! |
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