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Asdfgasdg
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English Barleywine
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2.5 Gallons |
1.086 |
1.018 |
9.02 |
41.35 |
8.69 °L
|
1.1K |
0 |
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Author:
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cxr1037
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| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 4:12 AM |
| Notes: |
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바겐세일
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Double IPA
|
14 Litres |
1.072 |
1.013 |
7.8 |
75.34 |
6.1 °L
|
1.1K |
0 |
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| Boil
Size: 35.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 63 |
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: 9/30/2022 1:18 AM |
| Notes: |
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Mango Tango Smoothie Ale
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Specialty Fruit Beer
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4.75 Gallons |
1.087 |
1.012 |
9.84 |
11.29 |
6.48 °L
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1.1K |
1 |
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| Boil
Size: 5.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
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: 8/15/2022 8:23 PM |
Notes: My attempt at a smoothie ale/pastry sour. Thanks to Hops and Gnarly's youtube channel and Oakshire brewing's guide to help me with this recipe.
-Mash around 150-152F
-60 min boil. Add marshmallow fluff (aka the dextrose in the fermentables) at flameout. Motueka seem like it could add to the fruity flavor. I have seen people use Cascade for this recipe. Really only 1/2 or 1 oz is plenty but I got a good deal.
-Pitch Philly Sour first. After 2-3 days, add whatever California Ale yeast you got and let it chill for probably up to 14 days total.
-Cold crash and add to keg with the puree. remember, this will dilute the overall ABV by quite a bit. 11lbs of puree = 1.2 gallons of volume. If I start at 9.77% with 4ish gallons of beer, I end at about 7.5% after adding the puree.
-Consider adding 2-3 sliced vanilla beans at day 7ish of fermentation
Notes: consider any puree from Fierce Fruit. I wanted to try peach, but it was out of stock. I think banana, guava or berry could be interesting. Also, Oakshire uses a more complex grain bill, almost like a NEIPA bill including white wheat. May consider next time, but I wanted to keep it simple like Hops and Gnarly for my first go. He also used Imperial's Voss Kveik, but at 68F which is interesting.
After first brew: My efficiency was pretty low. I think you need the alcohol content to help with overall mixture of the puree and beer. Final beer ended at 5.7%. Secondly, 4.75 gal post boil was too much. I maybe only lost .2 gal trub in the bucket so I bottled about 5 x 16 oz of just the remaining sour beer.
References:
https://web.brewfather.app/share/Tz7ms2FUgHFafB
https://newschoolbeer.com/home/2021/3/oakshire-brewing-guide-to-smoothie-sours |
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Strict Observance BBL
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Belgian Tripel
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31 Gallons |
1.075 |
1.013 |
8.13 |
28.95 |
4.82 °L
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1.1K |
1 |
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| Boil
Size: 33.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
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: 11/11/2019 12:13 AM |
| Notes: |
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Kentucky Bourbon Ale
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American Amber Ale
|
5.5 Gallons |
1.084 |
1.023 |
8.03 |
18.38 |
10.71 °L
|
1.1K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
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: 11/28/2018 2:52 AM |
| Notes: |
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3-Way IPA
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American IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.18 |
87.08 |
8.07 °L
|
1.1K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 9/5/2017 8:05 PM |
| Notes: |
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3 Monks Tripel
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Belgian Tripel
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5.5 Gallons |
1.082 |
1.01 |
9.45 |
23.56 |
6.5 °L
|
1.1K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: keg |
Priming Amount: 20 psi for 24 hours |
Creation
Date: 4/25/2017 7:09 PM |
| Notes: Add candi sugar at 15 mins left on boil. Ferment at 70 until high krausen has subsided, dry hop for another 10 days, then cold crash and keg. |
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Golden Nugget
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American Amber Ale
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5.2 Gallons |
1.08 |
1.016 |
8.36 |
109.45 |
12.5 °L
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1.1K |
0 |
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| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 3:05 PM |
Notes: Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil.
Ferment at 65F.
Rack to keg or secondary and age for 5 weeks. |
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Asgeir's Imperial Stout V2.1
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Russian Imperial Stout
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13 Litres |
1.115 |
1.043 |
9.48 |
77.62 |
50 °L
|
1.1K |
0 |
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Author:
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Uglebrygg
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| Boil
Size: 16.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 50 |
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: 7/2/2016 4:07 PM |
Notes: Oppskriften er løselig basert på "The Czar's revenge" fra boka "Brewing classic styles", oppskalert fra forrige gang (RIS) men brukt mengder og ikke prosenter, siden det blir annerledes med DME.
Siste gang jeg smakte på den forrige synes jeg den hadde litt mye røstet preg, så har erstattet noe av roasted barley med Carafa Special III. Har også fjernet sukkeret.
Prøver også å øke CaraMunich fra 190 g (2,4%) til 250 g (3,1%). |
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Royal IPA
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Double IPA
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6 Gallons |
1.071 |
1.015 |
7.37 |
197.61 |
10.21 °L
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1.1K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.68 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66.2 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2016 1:18 AM |
| Notes: |
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Man Vs. Man
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Specialty Beer
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5.5 Gallons |
1.073 |
1.018 |
7.15 |
25.63 |
19.32 °L
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1.1K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2013 7:48 AM |
| Notes: |
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3 Bbl Dubbel With Sugar
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Belgian Dubbel
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115 Gallons |
1.072 |
1.012 |
7.88 |
21.92 |
15.16 °L
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1.1K |
0 |
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| Boil
Size: 130 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 82 |
Mash Thickness: 1.3 |
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: 12/26/2015 8:22 AM |
Notes: 15 packs of Safale Abbaye yeast, along with 10 packs of Belle Saison yeast added 2 days into fermentation.
Knock out at 66F and hold there for 2-3 days and then allow to free rise. |
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In Russia Stout Drink You
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Russian Imperial Stout
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25 Litres |
1.1 |
1.025 |
9.82 |
78.17 |
50 °L
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1.1K |
1 |
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| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2015 2:08 PM |
| Notes: |
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Hurtigbrygg Nr 1 ( Brygg # 23) Dato: 4.11 2015
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Belgian Golden Strong Ale
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10 Litres |
1.086 |
1.019 |
8.8 |
24.21 |
5.49 °L
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1.1K |
0 |
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Author:
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2015 3:23 PM |
Notes: Bruker 3 pk Mangrove Jacks M27 (som jeg ikke har spesielt god erfaring med, men siden jeg har disse liggende...). Hydreres før pitching.
Bruker også Maltodextrin som skal bidra til fylde i et rent ekstraktbrygg som ellers ofte virker tynt ( selv om det kan være sterkt, som dette er ment å bli).
Har aldri brukt Maltodextrin før, og er derfor usikker på hvor mye og når i bryggeprosessen tilstelninger skal finne sted (svært mye motstridende opplysninger på nettet. Bruker 100 gr som tilsettes 15 min før kokeslutt.)
SG før pitching ca 1.089 i ca 9.5 liter vørter. Gjæring starter Ila natten, meget kraftig high kraussen, men heldigvis god plass i gjæringsdunken. Gjæringen foregår i badstua hvor det plasseres en vifteovn som holder temperaturen på omlag 26/28 gr C
11.11.2015
Gjæringen helt stoppet opp og gjæringsdunken flyttet til kjølerommet for å klare øllet før omtapping til fat (10 L) og trykksettes. Venter med å måle SG til øllet er avkjølt (må bruke hevert). |
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It's All In The Details
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Belgian Golden Strong Ale
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6 Gallons |
1.08 |
1.018 |
8.15 |
30.69 |
8.56 °L
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1.1K |
0 |
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| Boil
Size: 7.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: Corn Sugar |
Priming Amount: 265g |
Creation
Date: 10/27/2015 3:29 AM |
Notes: itch yeast at 64F and slowly rise to 82F over course of 1 week
Plate Stirrer on loan from Chris Wessel
Add sugar near end of the boil - perhaps at 10 minutes.
Mashed for 90 min at 149.
added 4.5 gal water @ 168. Mashing for 20 min to allow bed to settle.
Brewed 5/30/15
OG: 1.083 <-- not sure if temperature corrected (could actually be 1.086)
5/31/15 8:17 | Chest Freezer temperature is 62F. Turned up.
6/3/15 16:00 | Freezer temp was 77. Removed from freezer and placed in garage.
6/3/15 17:40 | SG 1.011 Still has some krausen. Bubbles at 1 minute.
6/7/15 10:15 | SG 1.10. Lot of floating material . Kind of watery but still drinkable. Transferred to secondary because I found a crack in the glass carboy which I was going to use for the next brew. So instead I put the carboy in tub and racked this ale into it, and dumped bunch of trub. Having a weiss beer in prod in the ale pale will reduce my desire to keep fucking around with this golden ale.
6/11/15 08:20 | SG 1.003 + .001 Temp correction (per brewers friend) = 1.004 (ABV: 10.11% to 10.5%)
6/12/15 8:30 | Added remaining 0.25 ounces of Hallertau. Removed space heater.
6/13/15 3:00 | Sampled: SG 1.0025 Temp Corrected (per brewers friend) (ABV 10.6%)
6/13/15 ?? | Placed into chest freezer for cold crash
6/14/15 | Bottled 3 - 3.5 gallons into 20 flips tops and a handful of thinner bottles at 4 volumes. SG with priming sugar 1.10
6/15/15 9:00 | still in chest freezer at 40F
6/15/15 09:00 | moved into house to make room for hefewesien in freezer.
6/17/15 10:15 | The couple gallons remaining in carboy is still bubbling a bit but that could be formerly dissolved CO2 from cold crashing. Nonetheless, is good sign that O2 has probably been pushed out.
6/18/15 | bottled remaining beer into 6 thick bottles at 4 volumes. FG: 1.004
10/25/15 | Pleasant slighty fruity. warming |
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Matilda
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Belgian Pale Ale
|
5.25 Gallons |
1.075 |
1.021 |
7.08 |
25.94 |
8.33 °L
|
1.1K |
2 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 3:22 AM |
| Notes: |
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Brown Ale
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Baltic Porter
|
1 Gallons |
1.073 |
1.017 |
7.36 |
22.48 |
23.82 °L
|
1.1K |
0 |
|
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| Boil
Size: 1.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 4:20 AM |
| Notes: |
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Hopfen Klopfe
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American Amber Ale
|
3.6 Gallons |
1.07 |
1.015 |
7.23 |
73.62 |
11 °L
|
1.1K |
2 |
|
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| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
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: 5/12/2015 7:27 PM |
| Notes: |
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Dead Clone Guy Ale
|
Maibock/Helles Bock
|
40 Litres |
1.065 |
1.012 |
7.24 |
37.1 |
11.63 °L
|
1.1K |
0 |
|
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| Boil
Size: 45 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 15.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2015 3:09 PM |
Notes: Primary Fermentation (# of Days & Temp): 10 at 15,5 degrees C
Secondary Fermentation (# of Days & Temp): 14 at 15,5 degrees C |
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24th St. Special Stout
|
Sweet Stout
|
5.5 Gallons |
1.087 |
1.027 |
7.8 |
25.81 |
39 °L
|
1.1K |
0 |
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Author:
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kraw
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 3.9 oz |
Creation
Date: 2/14/2015 3:57 PM |
Notes: Chocaolate (increased to .75 lb for loss of efficiency), Blackprinz, and Roasted Barley is steeped in 2.25 qts water at 155 over the course of the mash and not included in the mash. It is added to boil kettle when the first wort is drained from mash tun. Should result in ~1.5 qts to the boil
yeast starter:
1).75 L 24 hours
2) pitch to 1 L starter for 24 hours
Ending Cell Count: 301 billion cells
Resulting Pitch Rate:0.88M cells / mL / °P
work cited:
http://www.madalchemist.com/archives/mashing-the-perfect-sweet-stout/comment-page-1/
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