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Bohemian Barleywine
|
English Barleywine
|
20 Litres |
1.171 |
1.035 |
17.83 |
34.41 |
9.9 °L
|
4.5K |
1 |
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Author:
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zolakoma
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| Boil
Size: 39.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2012 9:42 PM |
| Notes: |
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BOHEMIAN DARK LAGER BRAUMEISTER 20 L
|
Czech Dark Lager
|
21 Litres |
1.054 |
1.013 |
5.49 |
22.4 |
23.84 °L
|
4.5K |
0 |
|
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| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 2/21/2016 12:20 AM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below.
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K2 - Sommer ØL Vestbrygg Konk
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Kölsch
|
22 Litres |
1.05 |
1.013 |
4.95 |
72.17 |
5.02 °L
|
4.5K |
0 |
|
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
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: 4/14/2012 9:56 PM |
| Notes: 2012-04-24: OG 1050 |
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DIPA V2
|
Double IPA
|
19 Litres |
1.075 |
1.015 |
7.98 |
135.97 |
6.74 °L
|
4.5K |
1 |
|
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| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2016 1:34 AM |
| Notes: |
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Munich Helles
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Munich Helles
|
5.5 Gallons |
1.05 |
1.013 |
4.93 |
19.28 |
3.56 °L
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4.5K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 11:22 PM |
| Notes: |
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Shumacher Alt Clone
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Düsseldorf Altbier
|
5.8 Gallons |
1.048 |
1.011 |
4.82 |
38.91 |
8.95 °L
|
4.5K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.037 |
Efficiency: 81 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2015 12:07 AM |
| Notes: |
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Out Of This World IPA
|
Imperial IPA
|
10 Gallons |
1.082 |
1.019 |
8.33 |
290.49 |
7.72 °L
|
4.5K |
2 |
|
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
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: 5/13/2013 6:32 PM |
| Notes: 2nd place KC Nanobrews |
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Bakke Brygg American IPA Tropical Edition 20 L
|
American IPA
|
20 Litres |
1.065 |
1.013 |
6.85 |
65.29 |
6.89 °L
|
4.5K |
2 |
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| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 3/5/2015 11:19 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham |
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Bakke Brygg Munich Helles 25 L
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Munich Helles
|
25 Litres |
1.047 |
1.01 |
4.78 |
21.08 |
3.99 °L
|
4.5K |
1 |
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 12/19/2013 3:25 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP820, WLP830, WLP835, WLP838, WLP860 |
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Smoked Marzen
|
Märzen
|
20 Litres |
1.058 |
1.013 |
5.95 |
25.48 |
11.7 °L
|
4.5K |
0 |
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| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2016 8:36 PM |
| Notes: |
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Crème Brûlée Imperial Milk Stout
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Russian Imperial Stout
|
4.5 Gallons |
1.103 |
1.026 |
10.12 |
70.04 |
39.48 °L
|
4.5K |
3 |
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| Boil
Size: 6 Gallons |
Boil Time: 90 |
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: 11/29/2011 10:46 PM |
Notes: - mash with 2tsp chalk, .5tsp CaCl2, .5tsp Epsom Salt, 1.5tsp Baking Soda
- caramelize sugar by heating in pan until browned and adding immediately to boil
- add vanilla and cardamom at end of boil, remove vanilla beans before transferring to fermenter
- Wyeast 4021 added during rack to secondary
brewed on 1/4/2012
- OG: 1.098, ~71% efficiency
- mashed a little too high, for some reason mash temp read over 160 even when striking at 164. Electric heating element in kettle may be skewing temperature readings of strike water. Had to add cold water to mash to get down in 150s.
racked on 1/11: gravity 1.025 |
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Dry Stout
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Irish Stout
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13.25 Gallons |
1.043 |
1.01 |
4.33 |
32.16 |
33.04 °L
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4.5K |
0 |
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| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 73 |
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: 11/14/2015 7:42 PM |
| Notes: |
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IPA Experiment 1 - Rahr 2 Row
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American IPA
|
5 Gallons |
1.058 |
1.016 |
5.47 |
67.12 |
7.07 °L
|
4.5K |
1 |
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| Boil
Size: 5 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: 6/18/2012 11:14 PM |
Notes: This is the first of 3 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's :) All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. Experiment 3 English Maris Otter. Ill report back after making and tasting all 3.
Note still a 60 minute boil, but I achieve the IBU I want with more hops and not adding them until 30 minutes in, to maintain more hop flavor and aroma. Takes slightly more hops but worth it IMO.
Cheers, Jim http://jimsbrews.blogspot.com/ |
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Apple Ipa
|
American IPA
|
5.5 Gallons |
1.076 |
1.018 |
7.65 |
75.76 |
9.95 °L
|
4.5K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2016 1:36 PM |
| Notes: |
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Kama Citra
|
American IPA
|
5 Gallons |
1.071 |
1.017 |
7.09 |
45.5 |
8.02 °L
|
4.5K |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2014 3:14 AM |
Notes: This is a modified Northern Brewer kit that can be found here:
http://www.northernbrewer.com/shop/kama-citra-session-ipa-recipe-kit.html
I added 2 pound of sugar to boost the ABV, and added the DME and sugar at 30 minutes in the boil to raise the IBUs. The kit recipe calls for 0.5 oz of Centennial at 60 minutes, but the kit comes with a full ounce. I added 0.5 oz at the start of the boil, and over the next 30 minutes I periodically threw in 3-4 pellets every few minutes. |
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Pliny The Elder Clone Extract
|
Double IPA
|
5.5 Gallons |
1.072 |
1.013 |
7.82 |
92.48 |
7.46 °L
|
4.5K |
2 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.159 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2017 3:27 PM |
| Notes: |
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Colorado Baby Hibiscus Pale Ale
|
American Pale Ale
|
5 Gallons |
1.056 |
1.011 |
5.84 |
38.1 |
4.89 °L
|
4.5K |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2016 12:52 AM |
| Notes: After primary fermentation is done, add dryhops and dried hibiscus for 3-5 days. |
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Berliner Weisse #2
|
Berliner Weisse
|
25 Litres |
1.033 |
1.002 |
4.02 |
2.41 |
2.88 °L
|
4.5K |
1 |
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| Boil
Size: 26 Litres |
Boil Time: N/A |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2014 9:30 AM |
Notes: BW#2
Based on the original recipe this time I want to achieve the following:
*No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
*Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
*No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
*No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
*I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
*Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.
Mash Schedule:
*Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Fuggle hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C
*Leave for 45 minutes
*Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture
Extra Cultures Being Added:
*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer
Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers! |
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Cherry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.052 |
1.014 |
4.93 |
14.89 |
4.8 °L
|
4.5K |
1 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz. |
Creation
Date: 3/19/2014 2:41 PM |
| Notes: This is a very tart cherry flavored beer and an easy drinker at about 5% ABV. Had it in the primary 9 days, made a slurry from the cherries for the secondary where it sat for 8 days. Carbonation was slow going (around 2.5 weeks) but once there the cherry flavor really livens up. Next time I would only give it 7 days in the secondary to try to speed that up. Enjoy!! |
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People Pleaser Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.048 |
1.011 |
4.8 |
34.94 |
3.99 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2021 4:53 PM |
| Notes: |
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