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Cross Bearer Hop Rocket IPA
|
American IPA
|
35 Litres |
1.061 |
1.011 |
6.56 |
63.47 |
8.79 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2017 11:54 PM |
| Notes: |
|
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Brett IPA
|
American IPA
|
6 Gallons |
1.049 |
1.004 |
5.82 |
54.77 |
6.45 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 4/14/2020 9:11 PM |
| Notes: |
|
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Winter Whisper
|
Specialty IPA: New England IPA
|
21 Gallons |
1.064 |
1.017 |
6.45 |
57.8 |
4.35 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 30 |
Boil Gravity: 1.061 |
Efficiency: 67 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2018 8:16 PM |
| Notes: |
|
|
Mango Lassi IPA
|
Specialty IPA: New England IPA
|
22 Litres |
1.059 |
1.012 |
6.19 |
26.22 |
6.82 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 71 |
Mash Thickness: 2.644 |
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: 9/18/2018 9:17 PM |
| Notes: |
|
|
Brute IPA - School House Bully Mark 1
|
American IPA
|
5.5 Gallons |
1.055 |
1.008 |
6.17 |
20.43 |
2.99 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.67 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2018 1:38 AM |
Notes: Balanced Water Profile with a 5.2 Ph and and 50ppm Ca. (for the glucoamalyse). Made for a Grainfather so check your strike and sparge calcs!
I'm adding the glucoamylase after the whirlpool once the wort has cooled below 140F. I'm going this to not denature the glucoamylase.
FG: 1.055 post boil during cool off.
Websites:
http://beerandwinejournal.com/brut-ipa-i/
http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-ipa-from-san-francisco-is-it-the-next-big-thing-how-to-make-it
https://www.homebrewtalk.com/forum/threads/anyone-brewing-brut-ipa.650325/
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This World's Gone Hazy V03
|
Specialty IPA: New England IPA
|
5 Gallons |
1.062 |
1.015 |
6.09 |
44.64 |
8.94 °L
|
1.2K |
8 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 66 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2018 11:42 PM |
Notes: 1/2 oz of mosaic cryo at 4 days.
Also add Amylase Enzyme when you add the hops to the primary; 1/2 tspn. |
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Don's Brown Porter
|
Mild
|
5 Gallons |
1.062 |
1.018 |
5.78 |
33.95 |
29.71 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2017 5:00 PM |
| Notes: Ferment at 65 for 5 days then raise to 68 for 7 more days |
|
|
Citra Ass Down
|
American Pale Ale
|
26 Litres |
1.063 |
1.014 |
6.46 |
40.33 |
4.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.057 |
Efficiency: 84 |
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: 10/26/2017 7:15 PM |
| Notes: |
|
|
AmBram IPA (5L)
|
American IPA
|
5 Litres |
1.056 |
1.009 |
6.1 |
58.35 |
16.79 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2017 9:21 AM |
| Notes: |
|
|
Alpha Dude - IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.017 |
6.45 |
111.79 |
9.8 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 3/19/2017 11:49 PM |
| Notes: |
|
|
Hans Moleman Bock
|
Traditional Bock
|
21 Litres |
1.067 |
1.019 |
6.32 |
24.18 |
9.78 °L
|
1.2K |
1 |
|
|
Author:
|
|
Merchant Brewing Co
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 80 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2013 11:42 AM |
| Notes: |
|
|
Hop Forward Saison
|
Saison
|
5.5 Gallons |
12.869 |
0.904 |
6.37 |
40.92 |
5.24 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 9.5 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2016 10:48 PM |
| Notes: 5/2- Dryhopped in primary w/ fermentation 90% complete. |
|
|
Strong Bitter Version 1-1
|
Strong Bitter
|
1.1 Gallons |
1.065 |
1.021 |
5.74 |
43.93 |
12.07 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2016 4:09 PM |
Notes: GUVNAH NHC 2010 Category 8: English Pale Ale 187 Entries Sponsored by St. Louis Wine & Beer Making Matt and Jake Tucker, Oviedo, Fla., Central Florida Homebrewers
Gold Medal
"Guvnah"
Extra Special/Strong Bitter
(English Pale Ale)
Ingredients for 5.25 U.S. gallons (19.87 L) 9.0 lb (4.08 kg) Golden Promise pale malt 1.0 lb (0.45 kg) 40°L crystal malt
8.0 oz (227 g) toasted (~25°L) Maris Otter malt 8.0 oz (227 g) honey malt
8.0 oz (227 g) flaked barley
1.0 oz (28 g) Styrian Goldings pellet hops, 5.2% alpha acid (FWH)
1.25 oz (35 g) Willamette whole hops, 6.4% alpha acid (60 min)
1.0 oz (28 g) Willamette whole hops, 6.4% alpha acid (5 min)
1 oz (35 g) Styrian Goldings whole hops, 5.2% alpha acid (0 min)
White Labs WLP 011 European ale yeast starter Wyeast yeast nutrient
2.4 vol forced CO2 to carbonate
Irish moss to clarify
Original Specific Gravity: 1.064
Final Specific Gravity: 1.017
ABV (%): 6.1
IBUs: 44
SRM: 11 Boiling Time: 75 minutes
Primary Fermentation: 66° F (19° C) Directions
Mash grains at 154° F (68° C) for 60 minutes. Mash out at 167° F (75° C).
Runners-Up Silver Medal: Ronald Price, Jr, Smyrna, DE, Extra Special/Strong Bitter (English Pale Ale) Bronze Medal: Greg Sellek, Verona, WI, Special/Best/Premium Bitter, Madison Homebrewers and Tasters
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|
|
Crispy Easter
|
American Pale Ale
|
29 Litres |
1.06 |
1.013 |
6.07 |
51.53 |
4.74 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 5:58 PM |
Notes: Grains crushed coarsely for Speidel set up
Bittering and aroma hops left in vat during cooling overnight
Priming with 7 g sugar/L |
|
|
Celebration IPA
|
American IPA
|
12 Litres |
1.059 |
1.011 |
6.32 |
82.74 |
9.07 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 6.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2015 8:20 AM |
Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.
Lid off for 20 minutes hopstand and allowed to cool to 80 - then chill.
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|
|
Belgian Pale Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.068 |
1.016 |
6.94 |
27.3 |
6.23 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2015 5:21 PM |
| Notes: |
|
|
Union Jack Clone
|
American IPA
|
6 Gallons |
1.073 |
1.024 |
6.46 |
77.16 |
6.43 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 3:38 AM |
| Notes: ferment at 63F for 36 hours then let free rise to 66F and cap there for duration of fermentation. |
|
|
Inter Alia India Red Ale
|
Specialty Beer
|
5.25 Gallons |
1.064 |
1.018 |
6.41 |
85.36 |
19.55 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/23/2015 8:47 PM |
| Notes: |
|
|
Red Funk
|
Flanders Brown Ale/Oud Bruin
|
5.5 Gallons |
1.065 |
1.014 |
6.74 |
34.45 |
15.7 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 3:42 AM |
| Notes: 2.5 lbs of blood oranges put in primary after first 3 days |
|
|
Bakke Brygg HveteIPA 20 L
|
American IPA
|
20 Litres |
1.064 |
1.013 |
6.76 |
64.1 |
7.78 °L
|
1.2K |
0 |
|
|
|
| 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: 6,5 g sukker/L |
Creation
Date: 11/16/2013 2:44 PM |
Notes: Basert på vinneren i PF under juleølkonkurransen 2012.
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 12,2 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, WLP051, WLP090, Danstar Nottingham |
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