Jow's Beer - MICHARIA Session Ipa
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Clone Beer
|
5.2 Litres |
1.047 |
1.009 |
4.95 |
31.61 |
10.08 °L
|
995 |
0 |
|
|
Boil
Size: 6.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 2/19/2016 5:52 PM |
Notes: dh 200g cascade 40 citra |
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Potato Orchard
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Specialty IPA: New England IPA
|
10.5 Gallons |
1.056 |
1.014 |
5.49 |
67.05 |
4.71 °L
|
995 |
1 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2019 7:02 PM |
Notes: |
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Infamous TooferaB White Chocolate Mocha Stout - DIY BrewHouse
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Blonde Ale
|
5.5 Gallons |
1.059 |
1.017 |
5.52 |
24.14 |
5.15 °L
|
995 |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
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: 10/31/2018 7:41 PM |
Notes: Vanilla bean split, scraped, all soaked in vodka 3 days. Add bean & liquid to secondary for final 7-14 days.
Whole coffee beans soaked in vodka 3 days. Add beans and liquid to secondary for final 3-7 days.
Depending on desired intensity of vanilla/coffee blend, add with discretion. Give the vanilla bean a head start in secondary. For more white chocolate notes, add vanilla beans early and coffee beans late (e.g. secondary times of 12 day vanilla & 3 day coffee). For more coffee notes, increase its secondary time (e.g. secondary times of 12 day vanilla & 5-6 day coffee). Be mindful of sanitation and sample on day 3 or 4 after coffee bean addition and every 1-2 days after. Coffee notes will get stronger during secondary time, so bottle when you like the flavor profile. |
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Kjeller 5 Mr Passion Sommerøl 25l
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Blonde Ale
|
25 Litres |
1.039 |
1.007 |
4.28 |
22.47 |
2.74 °L
|
995 |
2 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2017 1:45 PM |
Notes: Forfriskende gressklipperøl med den deilige Southern Passion-humlen. |
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GH Coriander And Lime
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Spice, Herb, or Vegetable Beer
|
20 Litres |
1.045 |
1.01 |
4.68 |
40.36 |
3.82 °L
|
995 |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 2/20/2017 4:20 PM |
Notes: |
|
Pizza Port One Down Brown
|
American Brown Ale
|
5.25 Gallons |
1.059 |
1.011 |
6.4 |
41.63 |
25.54 °L
|
995 |
1 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 ounces |
Creation
Date: 6/13/2016 12:19 AM |
Notes: |
|
Edinburgh Sour 3 High Gravity
|
Straight (Unblended) Lambic
|
15 Litres |
1.08 |
1.006 |
9.77 |
7.84 |
5.67 °L
|
994 |
0 |
|
Author:
|
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JohnnyAH
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2015 10:43 AM |
Notes: Brewed 25/09/2015
Tested 5/02/2016:
Gravity @ 1.010
PH @ 4.40
Hay, citrus, sherbert, orange peel, peach, manure, slick mouthfeel, farmyard, pencil shavings (and no sewage).
Added dregs from Cantillon 100% Lambic bio.
Tested 18.06.2016
Gravity @ 1.006
PH @ 3.1
Bottled 4.5L in half size champagne bottled priming with table sugar to 2.0 vols.
4.5L into a Demijon on 500g of dried goji berries. Rehydrated/sanitized berries for 5 minutes in boiling water.
3.6L into a Demijon with 900ml of Merlot grape juice which had a OG of 1.065
Bottled 9.10.16: Goji Lambic FG 1.015 PH 3.56 Bottled with champagne yeast and 2.5 Vols C02
Merlot FG 1.005 PH 3.3 Bottled with champagne yeast and 2.5 vols C02
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|
The Quiet Man's Breakfast
|
Oatmeal Stout
|
5.5 Gallons |
1.06 |
1.017 |
5.61 |
23.87 |
31.86 °L
|
994 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2015 4:46 PM |
Notes: |
|
Four C's IPA
|
Double IPA
|
6.5 Gallons |
1.065 |
1.017 |
6.28 |
150.37 |
9.19 °L
|
994 |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2015 1:00 PM |
Notes: |
|
Darker With The Day
|
Robust Porter
|
5 Litres |
1.062 |
1.014 |
6.32 |
41.04 |
31.26 °L
|
994 |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 1:43 AM |
Notes: |
|
Garage Floor Pale Ale
|
American Pale Ale
|
5 Gallons |
1.047 |
1.012 |
4.6 |
51.07 |
6.2 °L
|
994 |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 10/3/2012 3:38 AM |
Notes: 9-8-2012 to 9-15-2012Primary Fermentation for 1 week
9-15-2012 to 9-22-2012 Secondary
9-22-2012 moved to Keg. Chilled to 40 degrees and put 30lbs CO2 shook for 45 minutes. Tested carbonation but not sufficient. Put in fridge with 40lbs CO2 and left for 24 hours. Carbonation was perfect. End of beer was week in alc. believe I should have left on primary and also secondary longer. |
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Platinum Blonde
|
Blonde Ale
|
6 Gallons |
1.046 |
1.009 |
4.89 |
23.59 |
3.47 °L
|
994 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 6oz |
Creation
Date: 9/13/2015 5:24 PM |
Notes: |
|
Oatmeal Maple Stout
|
Russian Imperial Stout
|
9.5 Litres |
1.089 |
1.023 |
8.71 |
48.63 |
50 °L
|
994 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2016 7:00 PM |
Notes: |
|
Pour Some Porter On Me
|
American Porter
|
4 Gallons |
1.057 |
1.011 |
5.99 |
33.73 |
37.47 °L
|
994 |
1 |
|
Author:
|
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BrewmasterBG
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2016 2:57 AM |
Notes: Won 2nd Place in the Peachstate Brewoff 2017 |
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Summer Bitter SMaSH
|
Best Bitter
|
3.5 Gallons |
1.048 |
1.016 |
4.32 |
30.18 |
4.56 °L
|
994 |
0 |
|
|
Boil
Size: 4.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 94 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 2/15/2017 11:38 PM |
Notes: After mash, draw off 2 qts first runnings and boil down to 1 qt to carmelize for flavor and color. Normal sparge calls for 5.92 qts- add 1 qt extra (so dunk sparge with 6.92 qts) to make up for this loss.
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Belgian Tripple
|
Belgian Tripel
|
5.5 Gallons |
1.084 |
1.019 |
8.54 |
35.38 |
5.65 °L
|
994 |
0 |
|
|
Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 5/10/2015 2:02 AM |
Notes: |
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Thundergod Campfire E.S.B. Clone
|
Special/Best/Premium Bitter
|
5 Gallons |
1.059 |
1.015 |
5.83 |
29.68 |
8.11 °L
|
994 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/24/2011 5:57 PM |
Notes: This one I've adjusted so it won't be quite so smoky. I hope. |
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Lemondrop Witbier
|
Witbier
|
3.5 Gallons |
1.055 |
1.011 |
5.83 |
19.24 |
3.97 °L
|
994 |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2018 7:54 PM |
Notes: |
|
Leap Of Faith Ale
|
Specialty Beer
|
6 Gallons |
1.068 |
1.019 |
6.45 |
56.1 |
10.84 °L
|
994 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2014 4:59 PM |
Notes: This is my first attempt with a harvested liquid yeast. I've always used Nottingham dry yeast in the past and decided to go with this WLP051 which I purchased for my last batch of an American IPA that I just brewed.
Brown sugar syrup will be added on day three of primary fermentation. I will bottle about one gallon of this after a two week primary fermentation. I will then rack to secondary for another two weeks and then cold crash in fridge for 4 days. I will add gelatin and chill for another 4-5 days and then rack to a keg. |
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Disirregardless - Imperial Rye IPA
|
Imperial IPA
|
5 Gallons |
1.093 |
1.026 |
8.76 |
94.75 |
9.6 °L
|
994 |
0 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
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: 1/5/2014 6:34 PM |
Notes: Normal crush setting
30 minute steep
Original Gravity - 1.080
Final Gravity - 1.014
ABV ~ 8.7% |
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