|
Denny Conn's Bourbon Vanilla Imperial Porter
|
Imperial Stout
|
5.5 Gallons |
1.086 |
1.02 |
8.64 |
41.22 |
43.39 °L
|
4.4K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 55 |
Boil Gravity: 1.073 |
Efficiency: 68 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Tupelo Honey |
Priming Amount: 5 oz. |
Creation
Date: 8/13/2016 3:39 PM |
| Notes: |
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|
Brutus
|
Belgian Tripel
|
9 Gallons |
1.093 |
0.998 |
13.29 |
28.4 |
4.65 °L
|
4.4K |
0 |
|
|
Author:
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testingapril
|
|
| Boil
Size: 11 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 66.5 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2014 6:17 PM |
| Notes: split with 3.5 gal diluted to 1.060 for saison. |
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Belgian Wit
|
Witbier
|
5 Gallons |
1.05 |
1.008 |
5.42 |
12.79 |
3.47 °L
|
4.4K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 12:55 PM |
| Notes: Chopped peel from three clementines. |
|
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002 - Golden Haze IPA (Bru-1, Azacca, Sabro)
|
Specialty IPA: New England IPA
|
6 Gallons |
1.056 |
1.014 |
5.62 |
35.39 |
4.48 °L
|
4.4K |
2 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 45 |
Boil Gravity: 1.043 |
Efficiency: 76 |
Mash Thickness: 1.24 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12.82 psi |
Creation
Date: 12/24/2020 1:08 AM |
Notes: Water built up from RO water and used Bru'n Water.
Water chemistry is
CA: 127, MG: 13, Na: 24, S04: 126, CL: 197, HCO: 16
Day 5 hops were added four days into fermentation and left in the fermenter until keg day.
Day 7 hops were added into the keg.
Yeast: 3rd generation LA1318 1L yeast starter.
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German Ale
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.011 |
4.77 |
12.15 |
3.37 °L
|
4.4K |
1 |
|
|
Author:
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|
schram brothers
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2016 11:33 PM |
| Notes: |
|
|
UBX - Belgian Strong Golden Ale
|
Belgian Golden Strong Ale
|
60 Litres |
1.081 |
1.023 |
7.51 |
29.01 |
5.57 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2015 5:55 PM |
Notes: --- MOSTURA ---
- ENCHER A PANELA DE ÁGUA ATÉ O FUNDO FALSO (MEDIR OS LITROS)
- COLOCAR MAIS 35L DE ÁGUA (2.7 RATIO)
- ESQUENTAR A ÁGUA ATÉ 72°
- 1H30M - 67°
- RECIRCULAR 15M
- ESQUENTAR A ÁGUA - 74°
- FAZER A LAVAGEM / TRANSFERIR PARA A FERVURA
--- FERVURA ---
75G SAAZ @ 60 MIN
25G PERLE @ 15 MIN
25G MITTELFRUH @ 0 MIN
--- FERMENTO ---
INOCULAR TRÊS PACOTES EM 1L DE ÁGUA FERVIDA - 34°
--- MATURAÇÃO ---
DIA 01 - 18°
DIA 02 - 20°
DIA 03 - 20°
DIA 04 - 22°
DIA 05 - 22°
DIA 06 - 22°
DIA 07 - 25°
DIA 08 - 01° (CLAFIFICAÇÃO)
---
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|
Coffee Lager Of Doom
|
Czech Pale Lager
|
5 Gallons |
1.048 |
1.013 |
4.6 |
40.25 |
4.19 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 6/29/2017 12:33 AM |
Notes: This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style.
Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.
Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.
The original recipe used Best Malz for the base malt, a fully modified malt. If using an undermodified malt (such as Weyermann Floor-Malted Bohemian Pilsner malt), a true double decoction mash schedule can be used as described in the article. If using the Weyermann malt, you can also substitute the Weyermann Carabohemian® malt for the Caravienne. These products are malted specifically for making Czech-style beers. |
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Gingerbread Porter
|
Brown Porter
|
10 Gallons |
1.061 |
1.02 |
5.33 |
18.77 |
35.8 °L
|
4.4K |
2 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2014 9:04 PM |
| Notes: 1.063 OG |
|
|
Liam's Tank 7 Saison Clone
|
Saison
|
14.5 Gallons |
1.08 |
1.023 |
7.42 |
41.93 |
5.15 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 17 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: 10/14/2012 12:35 PM |
| Notes: See photo for Water Chemistry imported from filename: "2015-3-20, Tank 7 Clone, EZ_water_calculator_3.0.2.xlsx" |
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117 Singha Clone
|
Light American Lager
|
5 Gallons |
1.059 |
1.014 |
5.94 |
36.4 |
4.62 °L
|
4.4K |
2 |
|
|
Author:
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|
BrouHaHa
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 47 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2019 5:09 PM |
| Notes: |
|
|
Christmas Beeracle
|
Old Ale
|
230 Gallons |
1.088 |
1.023 |
8.59 |
49.51 |
35.08 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 232 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
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: 12/22/2012 5:18 PM |
| Notes: |
|
|
Watermelon Ale
|
Fruit Beer
|
5.25 Gallons |
1.047 |
1.016 |
4.12 |
15.61 |
8.58 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 9/5/2014 6:55 PM |
Notes: Primary ferment for 5 days.
Scrape the pulp from watermelon rind into a blender to get about (2L) of pulp. Puree the pulp for about 30 seconds then add it to the primary fermenter (plenty of head space)
Fermentation of the fruit sugars should be complete within 1-3 days and the beer can be transferred to secondary. Let sit for one week, add Gelatin (optional) and cold crash for 3 days. Remove to warm up overnight, prime and bottle. Condition 21 days. Chill overnight...enjoy! Great beer! |
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Spiced Beer - Pumpkin Porter
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.07 |
1.02 |
6.61 |
29.63 |
29.21 °L
|
4.4K |
6 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/25/2013 5:25 PM |
Notes: Gut the pumpkins and cut them in half. Place them in a baking dish rind side up and add a little water to the dish. Roast in 350 degree oven 1.5-2 hours. Pumpkins should carmelize a bit.
Scoop the pumpkin from the rinds and mush them up. Add to grains and mash at 155 degrees for an hour. Strain and sparge mash/pumpkin mixture, then proceed with boil.
Add the spices at flameout and let them steep for 15 minutes. Cool and transfer to fermenter. Pitch yeast and ferment for 3 weeks.
http://www.homebrewit.com/media/pdf/Brewers_Best_Instructions/1092_BIAB_Brown_Porter_Recipe.pdf
http://www.homebrewtalk.com/f76/scary-balz-pumpkin-ale-263657/ |
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'Merican IPA
|
American IPA
|
30 Litres |
1.061 |
1.01 |
6.67 |
66.4 |
10.46 °L
|
4.4K |
7 |
|
|
|
| Boil
Size: 38 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 58 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2015 11:27 PM |
Notes: Total mash water needed 45.9
Strike water volume at mash thickness of 3 L/kg 30.4
WARNING: Mash tun capacity exceeded.
Volume required: 37 L. Reduce mash thickness
Remaining sparge water volume 15.5
Grain absorption losses -10.1
Amount going into kettle 35.8
Boil off losses -3
Kettle dead space -2
Hops absorption losses -0.8
Amount going into fermentor 30 |
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Vienna Lager
|
Vienna Lager
|
5 Gallons |
1.051 |
1.013 |
4.94 |
22.52 |
9.28 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.051 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 3:49 AM |
| Notes: |
|
|
Clone - Red Hook - Long Hammer IPA
|
American IPA
|
5 Gallons |
1.058 |
1.015 |
5.61 |
46.19 |
6.93 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2013 6:05 PM |
Notes: http://www.homebrewtalk.com/f12/redhook-long-hammer-ipa-clone-65638/index6.html
add .5 corn sugar to dry it out. |
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India Pale Weizen – A Brewdog/Weihenstephan Clone
|
Mixed-Style Beer
|
20 Litres |
1.056 |
1.007 |
6.51 |
58.9 |
4.77 °L
|
4.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 2.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2016 12:44 PM |
| Notes: Taken from the awesome DIY DOG -document published by BrewDog in early 2016. You can download the free document here: https://www.brewdog.com/lowdown/blog/diy-dog |
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'Tis The Saison
|
Saison
|
6 Gallons |
1.075 |
1.017 |
7.57 |
25.03 |
6.65 °L
|
4.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 78 |
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: 4/4/2011 3:09 AM |
| Notes: Saison Dupont Clone, added an extra ounce of Styrian for aroma at end of boil. Primary fermentation was between 76 and 78 degrees for the first 24 hours, a bit higher than desired. |
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Anchor California Lager Clone
|
Standard American Lager
|
5.5 Gallons |
1.048 |
1.015 |
4.38 |
26.14 |
3.81 °L
|
4.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 5:16 PM |
| Notes: |
|
|
Bakke Brygg JuleAle 2014 Speidel 50 L
|
Old Ale
|
50 Litres |
1.074 |
1.018 |
7.37 |
46.9 |
30.02 °L
|
4.4K |
1 |
|
|
|
| Boil
Size: 62.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 6/27/2014 11:35 AM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. Øk gjæringstemperatur til 20 grader etter en uke gjæring. |
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