|
Le BONBON
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American Wheat Beer
|
18 Litres |
1.036 |
1.008 |
3.7 |
28.28 |
3.51 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3.16 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 268.6 g |
Creation
Date: 3/8/2016 5:43 PM |
| Notes: |
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Strong Belgian Duvel Clone #1
|
Belgian Golden Strong Ale
|
5.25 Gallons |
1.08 |
1.018 |
8.14 |
30.62 |
7.38 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2014 10:57 PM |
| Notes: -2 Packs of Wyeast Belgian Strong Ale 1388 |
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Lighthouse Lager All Grain
|
Premium American Lager
|
5.5 Gallons |
1.046 |
1.008 |
5 |
16.24 |
2.78 °L
|
4.7K |
8 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2014 3:30 PM |
| Notes: Use 2 packs of 34/70 |
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One Gallon Mandarin Hefeweizen
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Weizen/Weissbier
|
1 Gallons |
1.049 |
1.013 |
4.73 |
14.75 |
4.03 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2014 5:23 PM |
Notes: Brew day 05 Dec. 2014.
Cereal mash with 20% pale malt for un-malted wheat, added to main mash. Zest of 1/2 cutie added at flame-out and flesh of 1 cutie along with a bit of zest added at 4 days into ferment (Tuesday 09 December). 2 grams Mangrove Jack hefeweizen dry yeast for ferment, temperature 60F for first 3.5 days, then 71F for 3 days followed by return to 60F. Bottled Friday 19 December into (2) 550ML bottles and (6) 12 oz bottles for yield of approx. 108 oz. Primed 12 oz bottles with 2.9 gr. table sugar, 550 mL with 4.5 gr. for CO2 volume target of 3.4.
Wheat gelatinization temperature 136-147F.
Single sparge of grains with 1 gallon 170F water.
End of mash BRIX: 10.9
End of boil BRIX: 16 ( 3 quarts )
After topping up with 32 oz cold water to one gallon mark, BRIX: 12.5 (1.048-1.050 SG depending on source).
With following procedure efficiency was much improved vs previous recipes including unmalted wheat. From BeerSmith:
The process for performing the cereal mash phase is as follows:
Mill or grind your cereal adjuncts down into a fine grist – ideally smaller than your milled barley grains. Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.
Next add hot water at the rate of 2-3 quarts/lb (4-6 l/kg) to produce a fairly thin mash. This is a simple infusion, but you want to target the gelatinizing temperature ranges listed above depending on your adjunct. So if you are working with raw oats, for example, you need to be in the 127-138 F (53-59 C) range. Hold the gelatinization temperature ranfe for 20 minutes.
Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go!
Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash. |
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Smash Original
|
British Golden Ale
|
5 Gallons |
1.042 |
1.012 |
3.97 |
33.69 |
2.72 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 11/14/2015 4:02 AM |
| Notes: |
|
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New Belgium Brewing Trippel Clone.
|
Belgian Pale Ale
|
5 Gallons |
1.066 |
1.016 |
6.49 |
24.11 |
4.99 °L
|
4.7K |
3 |
|
|
Author:
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TravelDog
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|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2015 12:38 AM |
| Notes: Steep grains in 3.0 qts of water at 149'F for 45 minutes. Add water to make 3.0 gallons of wort and bring to boil. Stir in roughly half of the dried malt extract and boil for 60 minutes, adding hops, sugar and spice at times indicated. Add remaining malt extract for the final 15 minutes of the boil. Ferment at 68'F |
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SMASH American Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.013 |
5.04 |
38.21 |
2.8 °L
|
4.7K |
5 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2014 6:20 PM |
| Notes: 1lb Corn Sugar added at 10 minutes left in boil. |
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Blackstrap Porter
|
Brown Porter
|
5 Gallons |
1.052 |
1.013 |
5.07 |
31.2 |
37.38 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 6 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: 5/12/2011 3:42 PM |
| Notes: |
|
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27-.Gose(유자)
|
Gose
|
21 Litres |
1.05 |
1.01 |
5.28 |
15.13 |
3.15 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 76 |
Mash Thickness: N/A |
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: 6/4/2016 2:40 PM |
Notes:
*당화후 30분 보일링하고 사워링후 30분분 보일링 한다
*발효전 비중 1.047
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Watermelon Kolsch
|
Fruit Beer
|
5 Gallons |
1.048 |
1.011 |
4.8 |
40.57 |
3.08 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Force Carb |
Priming Amount: 7 Days @ 12 PSI |
Creation
Date: 10/20/2016 3:36 PM |
| Notes: Finalist for Tapped Into Local |
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Deathtrap!
|
Kentucky Common
|
5 Gallons |
1.053 |
1.015 |
4.97 |
12.74 |
21.14 °L
|
4.7K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2016 7:53 PM |
Notes: Original Source: https://www.homebrewtalk.com/forum/threads/kiss-yer-cousin-rye-kentucky-common-ale.290419/
Late addition possible for dark malt, add after 1st runnings, steep for 15 - 20 mins
S05 good for fermentation,
Otherwise a lager yeast at room temp (ala California Common)
Woodchips at secondary or after high krauzen
Original Recipe is all 6 row / no 2 row (substitution based on availability)
Grits need a cereal mash: |
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Hop Lager
|
American Lager
|
40 Litres |
1.045 |
1.011 |
4.39 |
22.72 |
6.08 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 80 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 8/12/2016 1:22 AM |
| Notes: |
|
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Troegs Nugget Nectar Clone
|
American Amber Ale
|
5.5 Gallons |
1.073 |
1.016 |
7.49 |
114.77 |
11.8 °L
|
4.7K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2018 2:31 AM |
| Notes: |
|
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American Amber Lager
|
American Amber Ale
|
5 Gallons |
1.053 |
1.011 |
5.51 |
34.42 |
9.39 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2018 6:13 PM |
| Notes: |
|
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Mosaic/Galaxy New England DIPA
|
Double IPA
|
6 Gallons |
1.081 |
1.02 |
7.96 |
61.28 |
6.58 °L
|
4.7K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
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: 10/1/2016 7:30 PM |
| Notes: |
|
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New Zealand Pilsner
|
International Pale Lager
|
5 Gallons |
1.049 |
1.007 |
5.49 |
31.68 |
3.71 °L
|
4.7K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/6/2019 5:26 PM |
| Notes: |
|
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Jalapeño Wheat
|
American Wheat or Rye Beer
|
5 Gallons |
1.056 |
1.016 |
5.31 |
28.55 |
4.33 °L
|
4.7K |
6 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2013 9:32 PM |
| Notes: |
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Cal Common
|
California Common
|
5.25 Gallons |
1.054 |
1.015 |
5.02 |
35.55 |
11.24 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.95 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2015 4:38 PM |
| Notes: |
|
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PopsMoon (Blue Moon Clone)
|
Witbier
|
22 Litres |
1.052 |
1.013 |
5.24 |
12.26 |
5.01 °L
|
4.7K |
3 |
|
|
|
| Boil
Size: 29.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.02 bar |
Creation
Date: 12/17/2015 9:19 PM |
Notes: Relação BU/GU - 0,3
Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.
Perfil da água objetivo para o estilo Witbier:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 30
Alcalinidade Residual - (-30)-0 ppm - Esperado (-40)
PH 5,40 - Esperado
Relação sulfato/cloreto - 0,6 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
1 pacotes do fermento Mangrove Jacks M-21.
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 1,2L e 120g DME: 0,88M cells / mL / °P
Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia
Abaixar 4°C por dia até 0°C e manter por 2 semanas. |
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Yumbo
|
Blonde Ale
|
3 Gallons |
1.038 |
1.009 |
3.81 |
24.22 |
3.81 °L
|
4.7K |
1 |
|
|
|
| Boil
Size: 3.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: 11.73 psi |
Creation
Date: 2/2/2024 3:14 AM |
Notes: This turned out more like a hazy IPA
Cal/12oz=127
Carb/12oz=11.8 |
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