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Little Dove Clone - All Grain
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American IPA
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120 Litres |
1.054 |
1.01 |
5.93 |
107.9 |
10.91 °L
|
1.2K |
1 |
|
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|
| Boil
Size: 109 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2018 3:10 PM |
| Notes: This one came out at about 1.066 - it's a monster! Tastes pretty amazing though ;-) as it fermented, tasting revealed that it needed more hops to balance the high ABV and maltiness. |
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Counter Weight Fest Bier
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Festbier
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5.5 Gallons |
1.055 |
1.01 |
5.87 |
20.68 |
4.7 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.101 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: co2 |
Priming Amount: 10.93 psi |
Creation
Date: 3/18/2023 7:23 PM |
Notes: Mill the grains and mash at 152°F (67°C) for 1 hour. Vorlauf until the runnings are clear, then run off into the kettle.
Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate.
Boil for 90 minutes, adding hops according to the schedule.
Chill to 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 52°F (11°C) until the gravity has dropped to about 1.017, then gradually allow the temperature to rise to 60°F (16°C) and hold there a few days for a diacetyl rest.
Steadily drop the temperature over 3–4 days to 35°F (2°C), then lager for at least 6 weeks. Package and carbonate to about 2.6 volumes.
BREWER’S NOTES
We use acidulated malt to ensure we hit a mash pH of 5.25–5.3, and we’ll adjust pH further in the kettle if necessary to target a knockout pH below 5.2. (We almost always end up with it at about 5.18, without any lactic-acid adjustment necessary.)
Note: Original recipe had higher efficiency and used
7.4 lb (3.4 kg) IREKS pilsner
2.1 lb (953 g) IREKS Vienna
10 oz (283 g) IREKS Munich (10 SRM)
3 oz (85 g) IREKS sour (acidulated) malt
First brewed 8/26/23. Pre sparge 1049. Post sparse also 1049. Original gravity 1055. |
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Sasquatch IPA
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Specialty IPA: Brown IPA
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7 Gallons |
1.054 |
1.008 |
6.07 |
62.6 |
16.52 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 30 |
Creation
Date: 2/20/2023 5:53 PM |
Notes: Split into 5G(Nottingham and dry hopped) and 2G(S-05) batches.
The S-05 turned out much better, a lot cleaner and balanced, I feel the Nottingham was competing with the hops. |
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The O.G. Orange Golden Ale
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Clone Beer
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1 Gallons |
1.058 |
1.011 |
6.21 |
39.84 |
2.93 °L
|
1.2K |
0 |
|
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| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2022 12:26 AM |
| Notes: |
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Jess's Raspberry Wheat #2
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Specialty Fruit Beer
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5.5 Gallons |
1.058 |
1.016 |
5.47 |
32.23 |
4.42 °L
|
1.2K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 8/3/2021 10:57 AM |
| Notes: |
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California Common
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American Amber Ale
|
20.8 Litres |
1.06 |
1.019 |
5.44 |
39.72 |
11.32 °L
|
1.2K |
0 |
|
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 6/2/2021 2:14 PM |
| Notes: |
|
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20B Sponge Candy Stout 5.5% ABV
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American Stout
|
5.5 Gallons |
1.056 |
1.013 |
5.61 |
15.3 |
50 °L
|
1.2K |
0 |
|
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| Boil
Size: 7.26 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/13/2020 10:29 PM |
| Notes: A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness. |
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Shake My Heart Christmas Milkshake IPA
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.072 |
1.028 |
5.86 |
46.17 |
7.62 °L
|
1.2K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 12/7/2020 1:24 AM |
| Notes: This beer finished with amazing Christmas flavors. including the expected hop flavors of citrus and pine, but also vanilla, cloves, cinnamon, and an Absinthe anise-like flavor. Well worth the extra effort. |
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Chur NZ Pale Ale - Behemoth Clone
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American Pale Ale
|
23 Litres |
1.053 |
1.01 |
5.68 |
31.78 |
6.73 °L
|
1.2K |
1 |
|
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/7/2020 5:32 AM |
Notes: Recipe as provided on NZ Brewer pod ast, except whirlpool addition split in half and half added at 10mins to go in boil, be a use Mark is a big pussy and is worried that the whirlpool addition and 4g bittering addition won't achieve the desired IBU.
OG on original recipe was 1055.
FG was 1013. |
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Atom Beer
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Irish Red Ale
|
1892.7 Litres |
1.06 |
1.014 |
6.04 |
26.63 |
30.75 °L
|
1.2K |
0 |
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| Boil
Size: 1892.75 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 10512.2 g |
Creation
Date: 7/27/2019 6:13 AM |
| Notes: |
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All Grain IPA Take 2
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American IPA
|
5 Gallons |
1.057 |
1.014 |
5.57 |
83.66 |
7.54 °L
|
1.2K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 1/18/2015 3:47 AM |
| Notes: |
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Strawberry Rhubarb Crisp Ale
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Fruit Beer
|
1.5 Gallons |
1.052 |
1.01 |
5.45 |
54.96 |
8.84 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 2.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2018 7:21 PM |
Notes: Graham Crackers in the mash
Vanilla (split and scraped and soaked in vodka at least 1 week), Strawberry and rhubarb in the secondary
Cinnamon extract and any additional vanilla extract at kegging to taste. The numbers listed arent exact i just did it till it tasted good.
Puree and pasteurize the strawberries
bake rhubarb with a sprinkle of brown sugar to soften and almost caramelize and then puree and pasteurize
NOTE: I did half the strawberries at high krausen but this could over attenuate and cause a dry finish otherwise wait till primary is done before adding all the strawberries and rhubarb. |
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Cape Town Pale Ale
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American Pale Ale
|
5 Gallons |
1.055 |
1.014 |
5.39 |
45.26 |
8.4 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 3/20/2017 10:44 PM |
| Notes: |
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St Paul Porter
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Brown Porter
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5 Gallons |
1.053 |
1.01 |
5.65 |
40.05 |
33.3 °L
|
1.2K |
0 |
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|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 63.86 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 3/11/2017 2:21 AM |
Notes: Plan:
(2017-03-18 10pm)
Put LDME in hot water bath
Bring 2.5 gallons water to 65C (overshot, added half a gallon t bring down)
Add steeping grains to sock and put in water, 20 minutes at <76C
Remove bag,(did ghetto sparge), (burnt hand on lid) , bring to boil
Remove from heat
Add LME stir through
Bring wort to boil
Add 2oz cluster @60
Add half whirlfloc tab @15
Add 1oz cascade @1
Flame out
Add DME and stir through
Add water to batch to bring below 90C -- isomerisation exponential drop off from 100 to 79
Siphon hot wort to cube (went way better than expected)
Top cube up with water to 5G
(temp in cube was now 50C, less than pasteurisation, so commenced chilling in bathtub (in sealed cube))
(gave up on chilling, chilling sucks, stuck cube outside till tomorrow)
Seal cube
Aerate wort and pitch yeast @ 17C (like 3 shakes and pitched @17.8c, 2017-03-19 12pm)
(put in ferm fridge but all controls off. glad wrap for lid)
Leave cube to ferment @17c (maybe blow off tube)
(2017-03-20 9AM 17.7C 1" krausen)
When activity ceases raise temp to 21C
When FG stable crash to as cold as we can get (prob not very cold)
Add gelatin (1/2tsp dissolved in 1/4 cup water)
Rack into bottling bucket with priming soln
bottle
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Dr. Rudi
|
American IPA
|
5.3 Gallons |
1.06 |
1.015 |
5.93 |
52.82 |
3.84 °L
|
1.2K |
0 |
|
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Author:
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 5:21 PM |
| Notes: |
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Stout
|
American Stout
|
5.5 Gallons |
1.06 |
1.014 |
5.97 |
39.73 |
39.58 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
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: 10/20/2016 7:56 PM |
| Notes: |
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Red Mut
|
American Amber Ale
|
6 Gallons |
1.057 |
1.017 |
5.34 |
51.11 |
13.68 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2016 2:46 PM |
| Notes: |
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Can't Catch Me! Gingerbread Oatmeal Stout
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Oatmeal Stout
|
5.5 Gallons |
1.057 |
1.016 |
5.3 |
31.41 |
38.82 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.104 |
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: 11/11/2015 2:06 AM |
| Notes: |
|
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Saison
|
Saison
|
5 Gallons |
1.049 |
1.009 |
5.28 |
31.61 |
3.46 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/26/2015 5:20 AM |
| Notes: |
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Amarillo PalePA - Big Batch
|
American IPA
|
24 Gallons |
1.061 |
1.017 |
5.78 |
63.3 |
4.78 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 24 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 7:28 PM |
Notes: Pitched Chico Ale yeast from Rubicon Brewery in Sacramento. Split a large mason jar of slurry among 5 carboys. Fermentation raged within 12 hours.
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