|
F4D British Strong ▼ 01.13.17
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English Porter
|
5.8 Gallons |
1.053 |
1.014 |
5.1 |
20.64 |
22.6 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2015 2:48 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 01.13.17
Date: Pitch Yeast • 01.16.17
Gravity (FG) • 1.029 01.31.17
Date: Keg Day • 01.30.17 3.28%
Drafted Who’s House • Dan
♦ SESSION NOTES: Screwed up the last ingredient of Special B at 32 ounces and should have been maybe 3 OZ. This cause the SRM to way over scale. This is going to be a dark beer. (140 - 155 L) Castle - The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
Article on Munich & Vienna Malts: http://byo.com/hops/item/1556-using-munich-vienna-malts-tips-from-the-pros
♦ STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One-gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
♦ RECIPE NOTES:
I like to use hybrid yeasts to make lagers, particularly WLP029 German Ale/Kolsch, despite concerns expressed by others I would never get that “crisp lager character” using such a method. Well, I used the following recipe to make a beer that took 1st place in its division in a local BJCP comp with a score of 40 points. Not one judge mentioned anything about the beer not tasting like a traditional lager. The key is pitching a big, fresh starter and keeping fermentation cooler than White Labs recommends for the first few days.
Packaging Volume: 5 gallons
Estimated OG: 1.052
Estimated SRM: 11
Estimated IBU: 23
Estimated ABV: ~5.2%
Boil Time: 90 Minutes
http://brulosophy.com/recipes/moktoberfest/
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Brewski's Bitchin' Bourbon Brown V2
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Wood-Aged Beer
|
5.5 Gallons |
1.091 |
1.023 |
8.9 |
24.34 |
19.53 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 12/6/2019 7:29 PM |
| Notes: Beer has heavy vanilla aroma, due to the bourbon and vanilla. Slight smokeyness from the bourbon chips with a full body. Well balanced and well received from my friends. |
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ZEM - 25B Dupont Saison
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Saison
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5 Gallons |
1.066 |
1.012 |
7.01 |
20.2 |
6.76 °L
|
1.2K |
1 |
|
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2018 6:03 PM |
| Notes: |
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Citra On Sale, Double Dry Hopped IPA
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American IPA
|
6 Gallons |
1.07 |
1.007 |
8.21 |
66.44 |
6 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 60.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2017 1:42 AM |
Notes: Grist inspired by Trillium.
Planing slightly bigger batch than usual to account for hop loss.
Efficiency post whirlpool including hop loss.
A04 + A20 is the same as A24 dry hop yeast, but that's hard to find. https://www.reddit.com/r/Homebrewing/comments/6dchwt/excellent_service_from_keystone_homebrew_supply/
Pitched at 70F, fermented in drheld's storage cellar (low 70s?).
Drheld says it's too sweet. 50% more bittering hops next time? Or actually whirlpool rather than sticking in the chiller in immediately? Alternatively, cut the crystal malt out?
https://untappd.com/b/rob-s-homebrew-ddh-citra-on-sale/2173485
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White Stripe IPA
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Specialty IPA: White IPA
|
5.5 Gallons |
1.074 |
1.012 |
8.07 |
69.24 |
4.39 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2017 9:17 PM |
| Notes: I also added .5 ounces dried orange peel and .5 coriander |
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Belgian - Dubbel
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Belgian Dubbel
|
26 Litres |
1.072 |
1.017 |
7.31 |
14.97 |
13.04 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2017 9:30 PM |
| Notes: |
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Blondie
|
American Stout
|
5.5 Gallons |
1.072 |
1.014 |
7.96 |
42.8 |
6.54 °L
|
1.2K |
0 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2018 4:56 PM |
| Notes: |
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Schwarzwald
|
Schwarzbier
|
3.25 Gallons |
1.049 |
1.01 |
5.13 |
28.75 |
24.37 °L
|
1.2K |
0 |
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| Boil
Size: 4 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 12/13/2017 10:34 PM |
Notes: Recipe adapted from Jen Talley, given during a podcast (Brewstrong, I think?).
Use two packs dry yeast, rehydrated. If not Mangrove Jack’s M84, can use Saflager 34/70, or WLP830 or Wyeast 2124 liquid yeast.. All are the same Weihenstephan strain, as far as I know. |
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Witch's Brew
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American Amber Ale
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2.6 Gallons |
1.06 |
1.011 |
6.45 |
17.22 |
7.75 °L
|
1.2K |
0 |
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| Boil
Size: 4.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 3.3 oz |
Creation
Date: 10/9/2020 2:36 AM |
| Notes: |
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Nelson-GP SMaSH
|
Saison
|
2 Gallons |
1.052 |
1.011 |
5.41 |
46.54 |
5.1 °L
|
1.2K |
0 |
|
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| Boil
Size: 2.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2015 7:10 PM |
| Notes: |
|
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Moorhouse's Pendle Witches Brew
|
Strong Bitter
|
26 Litres |
1.051 |
1.012 |
5.12 |
29.83 |
6.65 °L
|
1.2K |
0 |
|
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| Boil
Size: 32.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
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: 4/10/2020 10:50 AM |
| Notes: clarity ferm |
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ZEM - 34 Big Mountain Ale
|
Experimental Beer
|
5 Gallons |
1.057 |
1.014 |
5.64 |
66.93 |
21.25 °L
|
1.2K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2019 4:34 PM |
| Notes: I find this beer to be too sweet, I will probably dial back the crystal malt and increase the hops. |
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Pumpkin Spice Latte Stout
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Sweet Stout
|
5.5 Gallons |
1.085 |
1.025 |
7.91 |
21.67 |
35.75 °L
|
1.2K |
1 |
|
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Author:
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| Boil
Size: 6.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2018 6:26 PM |
Notes: - Bake the pumpkin first to caramelize
- Make/ buy cold brew coffee and put in to taste. Will fade over time.
- Make a yeast starter |
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Brew In The Alley Dark Lager
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Czech Dark Lager
|
6.5 Gallons |
1.043 |
1.011 |
4.22 |
19.26 |
26.28 °L
|
1.2K |
2 |
|
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|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 66 |
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: 7/19/2018 7:40 PM |
| Notes: |
|
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Simcoe Session Ipa
|
American IPA
|
55 Litres |
1.041 |
1.007 |
4.53 |
41.75 |
3.58 °L
|
1.2K |
0 |
|
|
Author:
|
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|
| Boil
Size: 80 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2017 10:30 PM |
| Notes: |
|
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JP's Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.052 |
1.012 |
5.25 |
57.43 |
37.59 °L
|
1.2K |
0 |
|
|
|
| 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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2017 2:17 AM |
| Notes: |
|
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Black IPA
|
Specialty IPA: Black IPA
|
11 Gallons |
1.077 |
1.02 |
7.49 |
61.94 |
45.6 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 13 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: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2017 7:01 PM |
Notes: 14gal strike
60min steep,1.067, raised temp to 170, steeped again for 10min. 1.076
1.072 og before corn sugar.
2.29gal loss in an hour boil.
20ml hopshot at flameout.
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The Boy's Brown (BB)
|
American Brown Ale
|
21 Litres |
1.057 |
1.01 |
6.14 |
22.54 |
27.17 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 6/27/2016 7:07 AM |
| Notes: |
|
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IPA BELGA TESTE
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Specialty IPA: Belgian IPA
|
20 Litres |
1.068 |
1.017 |
6.65 |
88.66 |
9.35 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
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: 9/20/2015 11:23 PM |
| Notes: |
|
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Two Bits Abbey Dubbel
|
Belgian Dubbel
|
21 Litres |
1.064 |
1.014 |
6.58 |
29.23 |
11.44 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2015 9:33 PM |
| Notes: |
|
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|
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