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Bob }arley Wine
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American Barleywine
|
5 Gallons |
1.095 |
1.016 |
10.36 |
67.36 |
18.23 °L
|
1.3K |
0 |
|
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Author:
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ericnut
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| Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.073 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2014 11:27 PM |
Notes: re-pitch saison yeast strain from starter
bottle water
60 minutes mash
mashout and sparge
irish moss used at end of boil
steep the oats for 15 minutes before full boil
brown sugar in for boil
pinch of all spice |
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Czechmate
|
Imperial IPA
|
6.5 Gallons |
1.077 |
1.016 |
7.96 |
93.9 |
5.95 °L
|
1.3K |
0 |
|
|
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: force |
Priming Amount: N/A |
Creation
Date: 3/27/2015 1:47 PM |
Notes: Why the eff not?
Mash at 150F for an hour.
Add 0 min boil hops and let stand for 45 minutes.
Drop the temp Pitch and Ferment at 68F for the first two days, raising to 70F over the next two. when krausen falls, rack to CO2 flushed keg and dry hops (I use a wire mesh hop spider), leaving behind yeast cake. purge headspace a few times with CO2 and let fermentation finish for 7 days under a few lbs of pressure. 10 to 14 days total fermentation, basically.
Cold Crash to 38F, push out any remaining trub, and force carb. Should be really tasty in the next 5 days. Fresh is best!
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The Noble IPA
|
Belgian Specialty Ale
|
19 Litres |
1.072 |
1.016 |
7.42 |
61.08 |
3.56 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 7:24 PM |
| Notes: |
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Backyard Dank
|
American IPA
|
5 Gallons |
1.071 |
1.017 |
7.16 |
90.68 |
6.43 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 11/20/2015 4:29 PM |
| Notes: |
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Norwegian Farmhouse Ale
|
Belgian Specialty Ale
|
15.1 Litres |
1.076 |
1.012 |
8.41 |
39.99 |
9.4 °L
|
1.3K |
0 |
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| Boil
Size: 18.9 Litres |
Boil Time: 10 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2018 9:37 PM |
Notes: Traditional Norwegian farmhouse ale uses pale malts. Although wort is often fermented "raw" (that is, without boiling), this recipe uses a very short 10 minute boil to sanitize the wort and produce some bitterness from the hops.
The malt bill is adapted from my saison recipe. I also use Styrian Goldings hops in my saison, and since most Norwegian recipes I've found don't give much information (the closest says "any central European Nobel hop" should work), so, Styrian Goldings it is.
Except for this iteration (5/11/17), I'll be substituting Hallertau Mittelfruh, added to the mash, and Cascade and Lemon Drop added at the beginning of the boil and at 5 minutes. Remember, this is only a 10 minute boil.
This beer will be fermented warm (80F) with traditional Kveik yeast.
If I could add anything to this recipe, it might be some juniper branches.
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027 Motueka SMASH IPA
|
American IPA
|
13.5 Litres |
1.068 |
1.013 |
7.55 |
92.7 |
6.43 °L
|
1.3K |
0 |
|
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| Boil
Size: 16.5 Litres |
Boil Time: 95 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 9/3/2016 10:31 AM |
| Notes: |
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Spice Saison 2017
|
Saison
|
40 Litres |
1.08 |
1.017 |
8.27 |
39.64 |
5.07 °L
|
1.3K |
2 |
|
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|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2017 11:35 AM |
| Notes: |
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Else Beer
|
Belgian Dubbel
|
5 Gallons |
1.069 |
1.014 |
7.17 |
21.68 |
16.45 °L
|
1.3K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 2/15/2017 3:22 PM |
| Notes: |
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Imperial Porter
|
Baltic Porter
|
20 Litres |
1.102 |
1.022 |
10.5 |
62.99 |
34.51 °L
|
1.3K |
1 |
|
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Author:
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l-proald@online.no
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| Boil
Size: 24 Litres |
Boil Time: 80 |
Boil Gravity: 1.085 |
Efficiency: 83 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g/l |
Creation
Date: 3/28/2017 12:13 PM |
| Notes: |
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Honey Badger Brew ( Cyser )
|
Dry Mead
|
1 Gallons |
1.1 |
1.001 |
13.01 |
18.57 |
2.84 °L
|
1.3K |
0 |
|
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| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2017 2:33 PM |
Notes: Cane Sugar represents the 1 gallon of juice.
Add 3 bags of Blueberry tea in dry hop
Normal Apple Cyser Recipe
5 gallons of apple juice.
6 lbs. of honey.
2 tbsp. Yeast Nutrient.
1/2 tsp. Pectic Enzyme.
2-1/2 tbsp. Acid Blend.
1tsp. Wine Tannin.
1 Packet of Wine Yeast: EC-1118.
10 Campden Tablets (5 prior to fermentation and 5 at bottling time) |
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Doug's Belgian Trippel
|
Belgian Blond Ale
|
5.5 Gallons |
1.095 |
1.015 |
10.51 |
29.4 |
6.08 °L
|
1.3K |
1 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
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: 6/1/2017 9:46 PM |
Notes: 5 Gallons mash water @ 149 deg. Strike water is 164 deg for 90 Min
3 Gallons Sparge water @ 170 strike at 212 for 20 min
3 Gallons second runnings at 165 deg
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Strong Belgian Golden
|
Belgian Blond Ale
|
6.2 Litres |
1.064 |
0.999 |
8.51 |
24.18 |
6.33 °L
|
1.3K |
0 |
|
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| Boil
Size: 4 Litres |
Boil Time: 90 |
Boil Gravity: 1.099 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2017 5:44 AM |
Notes: This was a roller coaster ride! Wort boiled with 4 litres of water, plus a litre of Sparge runnings. Cooled down to below 79 C with cooled water and cooled in a bath for 30 minutes. Liquored back with 2 Litres of bottled water from the fridge to OG 1.064. Yeast pitched at 18C. Kept at 18C for three days then allowed to free rise. Ambient temps were up-to 30C over a five day period. Put back in the 18C cooler as I was scared of fusel production at these temps. One more week at 18C. Half way through the week gravity reading revealed 1.000! Crazy! Supposedly 99% attenuation! At bottling at the end of 2 weeks since pitching FG was 1.000. No change, so 8.43% alcohol.
1 week after bottling tasting revealed a creamy head with silky mouthfeel. Due to oats, I guess. No fusel taste but great citrusy ethers. Really can't tell that it was fermenting at 30C for a while! Very tasty and clean. Not clear, but that is due to the oats.
Successful and will get better with age, if I can avoid drinking all of my tiny batch... |
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Tennessee No7 Strong Ale
|
American Porter
|
5.5 Gallons |
1.071 |
1.016 |
7.28 |
49.9117 |
19.59 °L
|
1.3K |
5 |
|
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| Boil
Size: 6.33 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/20/2017 2:43 PM |
Notes: Begin soaking 2 cups of Jack Daniels wood chips in Jack when beginning starter. Keep soaking until primary fermentation is complete.
Add wood chips to secondary and soak chopped vanilla bean pod in leftover liquid.
Add liquid to beer at kegging
Primary Fermentation: 68'F -approx. 2 weeks Secondary Fermentation: 72' F (room temp) -approx. 2 weeks Cold crash: 38' F approx. 2 days Keg storage: 40'F at 12 psi
Third Place winner in Strong Ale Category Star City Homebrew Throwdown November 2017 -small changes made to recipe every year to match local home brew store ingredient availability |
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Summer Lemon Wheat
|
Cream Ale
|
5.5 Gallons |
1.044 |
1.011 |
4.35 |
18.65 |
3.76 °L
|
1.3K |
0 |
|
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2022 9:42 PM |
Notes: Add 2 packets unsweetened lemonade mix last 10 minutes
Add whirlfloc tablet last 10 minute |
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Red Hefeweizen
|
Weissbier
|
5.3 Gallons |
1.048 |
1.012 |
4.72 |
10.93 |
8.56 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 5/19/2018 6:18 PM |
| Notes: |
|
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NZ Golden Ale
|
British Golden Ale
|
550 Litres |
1.045 |
1.008 |
4.96 |
35.37 |
4.24 °L
|
1.3K |
0 |
|
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Author:
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|
vane
|
|
| Boil
Size: 600 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 86 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2017 2:27 PM |
| Notes: |
|
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Bakke Brygg American Blonde Ale 50 L
|
Blonde Ale
|
50 Litres |
1.047 |
1.01 |
4.89 |
24.37 |
3.63 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: N/A |
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: 8/1/2017 7:05 AM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. |
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Carry My Bags Summer Porter
|
American Porter
|
20 Litres |
1.05 |
1.014 |
4.74 |
28.7 |
14.31 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 6/21/2017 2:39 AM |
| Notes: First brew in a Robobrew. Expecting system settings and efficiency to need some work. |
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Apricot Ipa Sour
|
Specialty IPA: White IPA
|
11 Gallons |
1.049 |
1.012 |
4.86 |
57.3 |
6.32 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: 1.5 |
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: 4/5/2016 7:18 PM |
| Notes: 3 viles of lacto brevis pitched in a starter, cooled sparge to 110F, purged wort with C02 |
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Red Citraesque
|
Irish Red Ale
|
21 Litres |
1.052 |
1.015 |
4.92 |
25.59 |
16.5 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2014 5:04 AM |
Notes: Based on:
http://www.beerandbrewing.com/citra-pale-ale-recipe/ |
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