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Pining For The Fjords
|
English IPA
|
5.5 Gallons |
1.064 |
1.015 |
6.48 |
62.92 |
9.89 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72.5 |
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: 3/9/2017 4:24 PM |
Notes: Water Profile: I was concerned about going "Full Burton" for this one. That was a lot of minerals. So I went as far as I could while staying inside of Palmer's recommended ranges on EZ Water.
Brew Day 3/11/2017
Pre Boil: 6.5 Gal, OG 1.061 (81% Eff!)
5 gal in fermenter. SG 1.069
3/18 1.013 Moving to room temp to finish. Dry hopped.
3/27 - Cold crash |
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Red Candy Ale
|
American IPA
|
21 Litres |
1.067 |
1.013 |
7.1 |
38.11 |
5.49 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 3/9/2023 3:19 PM |
| Notes: |
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Peanut Butter Base
|
Experimental Beer
|
38 Litres |
1.053 |
1.009 |
5.78 |
25.72 |
9.71 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 77 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/12/2022 10:40 PM |
| Notes: |
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Fresh Hop IPA 2021
|
American IPA
|
9 Gallons |
1.063 |
1.014 |
6.39 |
58.12 |
5.43 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
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: 6/12/2020 7:19 PM |
| Notes: |
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Son Of A Bastard Stout - [Master]
|
Imperial Stout
|
27 Litres |
1.081 |
1.028 |
6.89 |
20.5 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 55 |
Mash Thickness: 2.5 |
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: 12/10/2018 8:08 PM |
Notes: Son of a Bastard
I love the Bastard series of stouts from Nickelbrook in Hamilton, Ontario, so this is my tribute to it. However, I've never quite fallen in love with this recipe. I need to make it creamier-feeling. Do I need to become nitro-capable?
Malt
Basic idea here is a healthy helping of dark/black malts and dark crystal malts. Feel free to vary the actual specific malts.
It's a lot of malt! Do not overgrind the malt. I had a seriously stuck mash for STOUT03. Also, make sure the mash filter is properly clamped on. Don't fuck around!
I've set brewhouse efficiency to 55% for this recipe. That reflects results to date. It's still quite possible that the yield will be lower than expected. Have on hand at least a kilo each of DME and dextrose.
Mash
The mash pH that is calculated for this recipe is way too low. Ignore it! Stout03 came in consistently at 5.5. Eventually it dropped to 5.2. Don't leave out the acid malt!
Dough in 33L @ 168F ==> 153F strike temperature //set to 2.5L/Kg grist ratio to avoid troubles with overly thick mash Stout03
Add 10L to HLT after dough-in and fit HERMS
Let sit 60-90 minutes at 153F (with a gently drop over time)
Use HERMS to raise temp to 158F, hold 10 minutes
Use HERMS to raise temp to 170F and start to run off
Be gentle with the HERMS recirc to avoid a stuck mash
Consider using rice hulls for same reason.
Chocolate
Use cacao nibs roasted according to this schedule:
- 350 °F (177 °C) for 10 minutes
- 325 °F (163 °C) for 5 minutes
- 300 °F (150 °C) for 5 minutes
- 275 °F (135 °C) for 5-10 minutes or until done.
When the roasting is right, there will an aroma of brownies. You could go longer too for deeper more complex flavors. I did not do that with STOUT02.
Cacao nibs are added to the mash.
Yeast
I'm going to go with SAFALE S-04, my new favorite. No need to rehydrate it. Sprinkle two packs on the wort and stand back.
Hops
Not a lot of hops. Most straight-up stout recipes use a bunch more, but I want little noticeable hop flavor, so the chocolate and coffee flavors can shine.
- 240 alpha pts 60 minutes
- 75 alpha pts 30 minutes
- 75 alpha pts 0 minutes (stay close to 1/2 ounce)
Coffee
Prepare cold-brew coffee at a rate of 60g coarse coffee per cup. (Make at least 6 cups. You won't need that much, but anything left over makes nice iced coffee.)
Default rate is STOUT 4 (equivalent) 3/8 cup to a glass carboy. Go with that or perform taste tests with the cold brew coffee.
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The Witty Court Jester Belgian Witbier V 1.0
|
Witbier
|
5.25 Gallons |
1.061 |
1.014 |
6.09 |
10.81 |
5.18 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Bottle Corn Sugar |
Priming Amount: 178 |
Creation
Date: 2/25/2018 5:22 PM |
Notes: • Yeast was older 11/16/2017 - over 3 months old - got a discount
• Did a 1L yeast start with DME
• Did up a second 750ml DME addition
• Used the whole yeast starter
• Put the orange in the primary |
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377 Oud Bruin
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Flanders Brown Ale/Oud Bruin
|
180 Gallons |
1.061 |
1.015 |
6.05 |
9.29 |
12.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 193 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/23/2018 4:20 PM |
| Notes: |
|
|
Gingerbread Ale
|
Winter Seasonal Beer
|
2 Gallons |
1.064 |
1.021 |
5.71 |
26.91 |
24.74 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 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: 10/15/2017 1:54 PM |
| Notes: |
|
|
Extract English IPA
|
American Light Lager
|
5.25 Gallons |
1.061 |
1.011 |
6.63 |
74.27 |
7.89 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2017 6:56 PM |
| Notes: |
|
|
001 Mango Tango DIPA
|
Fruit Beer
|
6 Gallons |
1.07 |
1.014 |
7.4 |
80.68 |
7.09 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 12:58 AM |
| Notes: |
|
|
Tanks For The Rosemary
|
Saison
|
3 Gallons |
1.071 |
1.02 |
6.69 |
61.23 |
6.42 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2013 1:30 PM |
| Notes: This is basically a clone of Boulevard Brewery's Tank 7 with the addition of Rosemary. |
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Sick Day Doppelbock
|
Doppelbock
|
5.5 Gallons |
1.073 |
1.018 |
7.19 |
18.75 |
31.8 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2017 9:23 PM |
| Notes: |
|
|
Mocktoberfest
|
Märzen
|
18.9 Litres |
1.057 |
1.011 |
5.96 |
25.4 |
11.98 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 24.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 11/21/2016 3:12 AM |
| Notes: |
|
|
The Smoked Kraken
|
Specialty IPA: Black IPA
|
24 Litres |
1.062 |
1.012 |
6.49 |
62.67 |
28.83 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 9/7/2016 5:36 AM |
| Notes: |
|
|
Leftover Easter Candy
|
American Stout
|
5.5 Gallons |
1.069 |
1.022 |
6.16 |
52.35 |
44.46 °L
|
1.2K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 4:24 PM |
Notes: The grain bill is too big for starting at 5 gallons. Try starting with 6 gallons and sparge to 6.5 gallons. Buy PB2 on Amazon. Bottle is 16oz... maybe just use the whole thing instead of measuring 13?
Put the PB2 and Cocoa at the bottom of the secondary and siphon on top of it.
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Rye-ders On The Storm IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.014 |
6 |
85.38 |
7.09 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 7/9/2015 11:07 PM |
| Notes: 4.3 gal mash volume at 1.33 |
|
|
Garcon Dupont
|
Saison
|
24 Litres |
1.055 |
1.008 |
6.25 |
33.33 |
4.3 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 9:57 AM |
| Notes: Strike Water Volume=30L. Strike temp=65C. [TO BE UPDATED: Mix tap water and RO water in 10:90 ratio (3L/27L). Add 7.5 grams of calcium sulfate, 5 grams of liquid calcium chloride, and 5ml lactic acid. Mash ph estimated to 5.35.] Chill boiled wort to 31C. Add vitality starter (1000mL H20 with 100 grams DME on stir plate at the beginning of brew day). Fermentation schedule: Day 1-3 @ 30C; Day 4 @ 28C; Day 5 @ 26C; Day 6 @ 24C; Day 7 @ 22C; Day 8-17 @ 21C. |
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|
420 Clone
|
American Pale Ale
|
5 Gallons |
1.067 |
1.013 |
7.05 |
65.88 |
9.34 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2015 1:19 AM |
| Notes: This didn't turn out like 420 nut it still was a very good recipe |
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|
En Garde
|
Bière de Garde
|
4 Gallons |
1.068 |
1.017 |
6.74 |
13.62 |
11.28 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 2:26 PM |
| Notes: |
|
|
Stuff It IPA
|
American IPA
|
21 Litres |
1.06 |
1.017 |
5.67 |
35.04 |
8 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2014 5:37 PM |
| Notes: |
|
|
|
|