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DORTMUNDER PALE ALE
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Dortmunder Export
|
20 Litres |
1.054 |
1.012 |
5.44 |
27.15 |
4.98 °L
|
1.1K |
0 |
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| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2017 11:59 PM |
| Notes: NOBLE BLEND - 45G HERSBRUKER 1.5% - 17G PERLE 9.2% |
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The Drunken German Hefe
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Weissbier
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5.5 Gallons |
1.051 |
1.01 |
5.35 |
11.4 |
4.01 °L
|
1.1K |
3 |
|
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| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: 8.3 oz |
Creation
Date: 2/24/2023 10:07 PM |
Notes: First Batch:
OG 1.040
FG 1.004
ABV% 4.73
8.3 oz Table Sugar for Priming
Second Batch:
Pre-Boil Gravity 1.030
OG 1.042
FG 1.006
ABV% 4.73
8.3 oz Table Sugar for Priming |
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Que Vienen Los Malos
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Specialty IPA: Black IPA
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28.5 Litres |
1.064 |
1.011 |
6.96 |
69.7 |
34.18 °L
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1.1K |
0 |
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| Boil
Size: 35.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 5/1/2022 8:56 PM |
| Notes: |
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Knde Gluten Free IPA 2
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American IPA
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45 Litres |
1.062 |
1.016 |
6.14 |
57.72 |
3.72 °L
|
1.1K |
0 |
|
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| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 3/10/2022 6:34 PM |
| Notes: |
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Mu Joose 23L
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Specialty IPA: New England IPA
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23 Litres |
1.078 |
1.019 |
7.68 |
60.79 |
5.65 °L
|
1.1K |
0 |
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
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: 7/29/2020 8:22 PM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Takes 20 to 25 days before ready |
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Sticky Fingers IPA - Gluten Free
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American IPA
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5.5 Gallons |
1.073 |
1.016 |
7.49 |
86.05 |
12.84 °L
|
1.1K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 1.2 |
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: 4/14/2020 2:44 AM |
| Notes: |
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Madeinead 45l
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Best Bitter
|
45 Litres |
1.044 |
1.011 |
4.3 |
33.3 |
10.63 °L
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1.1K |
0 |
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Author:
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M3
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| Boil
Size: 57 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 64 |
Mash Thickness: 3 |
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: 10/1/2019 3:14 PM |
Notes: 67 litres water treated (86ml AMS 1.5 campden tablets
Heated to 55 11 litres removed for sparging
2.9g Salt
7.5g Calcium Chloride lake
6.6g Gypsom
Added to grist
Mash Ph 5.5
Sparge water heated to 75
Pre boil 57 litres of wort, ph 4.8
pre boil gravity 1.044 11.2 brix
Liquored back 4l
After 1 hour boil, cooled, whirlpooled and drained into fermenter with 27g yeast, approx. 45litres in fermenter
OG 1.049
Too high og, suggest an efficiency of 74% next time if brewing with large malt pipe.
Unsure of exact amount in fermenter as was using the large s/s.
When racked got 1 full keg (approx. 41l) |
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American Porter
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American Porter
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28 Litres |
13.925 |
3.843 |
5.44 |
34.99 |
29.64 °L
|
1.1K |
0 |
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| Boil
Size: 42 Litres |
Boil Time: 80 |
Boil Gravity: 9.2 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2018 10:04 AM |
| Notes: |
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TEJ-Session Mango Milkshake IPA
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Specialty IPA: White IPA
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1500 Litres |
1.044 |
1.009 |
4.67 |
8 |
2.87 °L
|
1.1K |
0 |
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| Boil
Size: 1650 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2018 11:13 AM |
| Notes: |
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Imperial Pumpkin Ale
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Cream Ale
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2.5 Gallons |
1.088 |
1.016 |
9.38 |
26.91 |
13.34 °L
|
1.1K |
0 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 9/5/2017 2:52 PM |
Notes: Per 5 gallon batch:
.25 Demerara Sugar
2 sleeves of Graham Crackers
TBSP of Powdered Peanut Butter
4 lbs of Pumpkin
Add 3.75 lbs of pumpkin to mash
Add .94 lbs of pumpkin to boil
Add 1 sleeve of Graham Crackers to mash
Add 1 sleeve of Graham Crackers to boil
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Esküvői Sör - Fűszeres Világos 2016.05.01
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Blonde Ale
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28 Litres |
12.772 |
3.297 |
5.08 |
21.14 |
3.66 °L
|
1.1K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 12 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2016 4:22 PM |
Notes: 23 liter kezdővíz
14 liter máslóvíz
29-30 liter gyűjtve belőle
20/20/40 módszer
52/66/71 fokon
27 liter forralás után
kb. 25 liter a vödörben
2 vödörbe ment
13 g élesztő összesen
OG 12,5-13 körül
FG 2 lett.
46 palack.
Palackozva: 2016.05.19
Összekóstolás a világos kísérlet sörrel:
Ez egy Cream Ale lett a kukoricától. Tök jó feature, de inkább egy különleges sörbe, nem az alap világosba. Jobb a rozspehely és szőlőcukor a fűszeres szárazság miatt.
Targer veri a challenger komlót, bár nem tudom a 60 perces mit tesz hozzá, de a 30 perces tuti.
East Kent jobban kijön 1 percnél.
Lehet jobb 3. lépcső a 68 fok környéke, kicsit túl testes sör lett talán. Viszont nagyon szép színe van. :) Kukorica miatt?
Utolsó decik összeöntve is nagyon finomak :D
Jó lenne a kettő közé lőni szárazságban/fűszerességben. Több East Kent? 10 perces hozzáadás az 1 perc mellé? |
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Big Wave Golden Ale (75L)
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Blonde Ale
|
75 Litres |
1.044 |
1.008 |
4.73 |
24.22 |
5.89 °L
|
1.1K |
0 |
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| Boil
Size: 80 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 4.22 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Co2 |
Priming Amount: N/A |
Creation
Date: 6/25/2017 4:00 PM |
Notes: 3 pk. gjær (3 dunker á 25 liter vørter)
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Lemon-Lime Hefe Weizen
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Specialty Fruit Beer
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25 Litres |
1.053 |
1.011 |
5.6 |
16.54 |
4.11 °L
|
1.1K |
1 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 6/20/2017 1:46 PM |
| Notes: |
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Waimea Red Ale
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American Amber Ale
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6 Gallons |
1.058 |
1.016 |
5.6 |
45.37 |
13.9 °L
|
1.1K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 90 |
Mash Thickness: 1.75 |
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: 4/20/2017 3:20 AM |
| Notes: |
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Barley Wine Quo Vadis 210817
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English Barleywine
|
40 Litres |
1.089 |
1.027 |
8.16 |
40.54 |
11.57 °L
|
1.1K |
0 |
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| Boil
Size: 55 Litres |
Boil Time: 120 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2017 7:44 PM |
| Notes: |
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Ericas Snälla Apa
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American Pale Ale
|
17 Litres |
1.059 |
1.011 |
6.33 |
38.47 |
5.29 °L
|
1.1K |
0 |
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| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 78 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2016 1:30 PM |
| Notes: |
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Kern River Citra DIPA
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Double IPA
|
5.5 Gallons |
1.071 |
1.013 |
7.59 |
72.49 |
7.24 °L
|
1.1K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2016 10:58 PM |
Notes: All Briess Malts except Gambrinus Honey Malt
1st dry hop day 3 of fermentation = 14 day dryhop |
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Ernest T's Strong
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British Strong Ale
|
5.5 Gallons |
1.064 |
1.014 |
6.52 |
52.37 |
16.71 °L
|
1.1K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 8/24/2016 11:24 PM |
Notes: Starter with harvested stored WLP001.
Two pints of toasted oak cubes soaked with whiskey.
Ferment 14 days at 68F
Add whiskey soaked toasted oak cubes in muslin bag to fermenter and secondary to taste. |
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Red X Rye - Collaboration
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Mixed-Style Beer
|
5 Gallons |
1.077 |
1.019 |
7.58 |
58.5 |
23.56 °L
|
1.1K |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/15/2016 7:08 PM |
| Notes: |
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Noob Porter
|
English Porter
|
1 Gallons |
1.047 |
1.009 |
5.01 |
23.45 |
26.03 °L
|
1.1K |
4 |
|
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 25 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65.3 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2016 6:00 AM |
Notes: If anyone does try it out, let me know your comments.
I did this for one batch and I absolutely love it. |
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