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Zaatar Wa Wheat IPA
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Specialty IPA: Belgian IPA
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14 Litres |
16.791 |
4.912 |
6.5 |
55.24 |
8.24 °L
|
1K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 10 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: Speise |
Priming Amount: 2 |
Creation
Date: 6/11/2017 6:47 PM |
| Notes: |
|
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Saison
|
Saison
|
16 Gallons |
1.054 |
1.006 |
6.21 |
19.56 |
12.79 °L
|
1K |
1 |
|
|
|
| Boil
Size: 17.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/2/2022 12:01 PM |
| Notes: |
|
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1879 Kulmbacher Export
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Traditional Bock
|
5.5 Gallons |
1.068 |
1.016 |
6.88 |
70.69 |
36.11 °L
|
1K |
0 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 6.4 oz |
Creation
Date: 12/11/2021 7:37 PM |
Notes: 1879 Kulmbacher Export
Munich malt (20 Lovibond) 15.25 lb
Carafa Type III 0.50 lb
Hallertau 60 mins 3.50 oz
Hallertau 30 mins 3.50 oz
OG 1.065
FG 1.018
ABV 6.22%
Apparent attenuation 72.31%
IBU 80
SRM 30
Mash Kulmbach method **
Boil time 90 minutes
pitching temp 48º F
Yeast: WLP830 German Lager or Saflager 34/70
** Kulmbach method for mashing:
Mash in at 122 F.
Rest 1 hour.
Using boiling water, raise temp to 129-133 F. and rest held 30 minutes.
Raise temp to 160-162.5 and hold for 90 minutes.
Then remove about 80% of the mash into another vessel and boil all hops in remaining mash
for about 10-12 minutes, after which this is added to the majority of the mash tun.
After that, the whole content is boiled and then heat turned off for mash out.
Rest for 90 minutes, then filter out hops and malt grains.
Add content to fermenter and place in ice bath, and pitch yeast once the temp reaches 48 F.
Ferment with primary in bathtub, changing water to keep cold, twice per day.
If you have a beer fridge, set temp at 49 F and leave for at least 25 days.
Use 2.3 to 2.4 atmospheres for bottling sugar, we described in the recipe details.
Lager at 33 F for 90-180 days. |
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Marzen
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Märzen
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17 Gallons |
1.059 |
1.009 |
6.66 |
28.82 |
11.91 °L
|
1K |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2021 12:45 AM |
| Notes: |
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Milkshake DIPA Kveik
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Double IPA
|
20 Litres |
1.072 |
1.023 |
6.42 |
54.5 |
7.94 °L
|
1K |
0 |
|
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 55 |
Mash Thickness: 3.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 111.1 g |
Creation
Date: 3/10/2020 1:50 PM |
| Notes: |
|
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Black Mamba Dark Ale - Gluten Free
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Specialty IPA: Black IPA
|
5.5 Gallons |
1.061 |
1.012 |
6.49 |
88.05 |
40.61 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 7/1/2018 5:40 PM |
| Notes: |
|
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Ruthless Rye (inspired By The Electric Brewery)
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American IPA
|
22 Litres |
1.062 |
1.011 |
6.88 |
62.58 |
12.49 °L
|
1K |
0 |
|
|
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| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2017 3:23 PM |
| Notes: |
|
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Happy Habits
|
American IPA
|
5 Gallons |
1.063 |
1.013 |
6.52 |
90.23 |
4.86 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2017 5:15 PM |
| Notes: |
|
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Buzzcrafters Pale Ale V2
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.06 |
1.014 |
6.04 |
76.67 |
10.86 °L
|
1K |
0 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 1.16 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 12:20 PM |
Notes: O.G. and hopping rate typical of English pale ales in the 1890's. At the time, bitter beer was generally lower-gravity, lighter-coloured, and less-hopped, with O.G.s ranging from 1.045 to 1.050. Pale ale tended to be stronger, slightly darker, and hoppier, with O.G.s closer to 1.057*.
Efficiency was lower with my last batch, I think because I used a thinner mash, and rushed the transfer while sparging. Going with a stiff mash to make a less fermentable, maltier beer - also has the benefit of faster conversion.
□ heat 5 gallons water to 180°F to preheat mash tun
□ heat 4-1/2 gallons strike water to 168° F
□ transfer 3-1/2 gallons strike water, add 15g gypsum
□ mash for 75 minutes, heat 6 gallons sparge water to 180 ° F
□ vorlauf, collect about 2 gallons of sweet wort
□ sparge, stir, rest, vorlauf, collect to near 5 gallons of sweet wort
□ sparge, stir, rest, vorlauf and collect to near 7 gallons [O.G. 1.040]
□ begin boil, add first hops for 60 minutes
□ add hops at 30 minutes
□ add yeast nutrient and Irish Moss with wort chiller and mash paddle at 15 minutes
□ add final hops at 10 minutes
□ turn off burner, chill wort to 77° F
□ remove wort chiller
□ drain half to fermenter (splash), shake, add yeast, drain rest to fermenter
□ ferment in insulated bag [with some frozen water bottles to start]
bottle Saturday, September 23
4 oz. corn sugar in 4 cups water
blue crowns
yield: 53 bottles
* Cornell, Martyn, "Amber Gold & Black", 2010, Gloucestershire |
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Kolsch Rogue Honey11.0
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Kölsch
|
11 Gallons |
1.059 |
1.011 |
6.32 |
27.37 |
3.7 °L
|
1K |
0 |
|
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2017 9:53 PM |
Notes: mash in @ 43C
10m 55c
20m 63c
20m 67c
10m 76c
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Motarillo Saison
|
Saison
|
4.75 Gallons |
1.057 |
1.006 |
6.66 |
27.1 |
3.87 °L
|
1K |
2 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2014 9:00 PM |
Notes: Boiled off .75 gallons more than anticipated given me a total batch size to 4.75 gal instead of the intended 5.5 gal. Even with the over boil, I still managed to attain my usual 75% efficiency while keeping my ibus/bu:gu level the same. 90m boil evaporate rate is now measured at 2.25 gal when using the propane burner.
Flame out additions were added as a hop stand starting @ 175 degrees for 30 mins
Pitched 1.25l starter of WY3724 @ 80. Once fermentation takes off, temps ramped to 95 and hold until finished. |
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Session Saion
|
Saison
|
25 Litres |
1.066 |
1.018 |
6.23 |
16.46 |
6.66 °L
|
1K |
0 |
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: 2.9 |
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: 1/31/2017 2:28 PM |
| Notes: |
|
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Choco-ras-bread
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Specialty Fruit Beer
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5.5 Gallons |
1.064 |
1.017 |
6.09 |
21.84 |
24.23 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2016 4:55 PM |
| Notes: |
|
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Vanilla Coffee Stout
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American Stout
|
7.5 Gallons |
1.069 |
1.017 |
6.84 |
41.13 |
31.11 °L
|
1K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 80 |
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: 10/5/2016 5:19 PM |
| Notes: |
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Summit Peak IPA
|
American IPA
|
10 Gallons |
1.068 |
1.017 |
6.68 |
96.33 |
10.59 °L
|
1K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2016 9:42 PM |
| Notes: |
|
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1 Zia
|
American Pale Ale
|
70 Litres |
1.063 |
1.013 |
6.67 |
83.08 |
6.71 °L
|
1K |
0 |
|
|
|
| Boil
Size: 80 Litres |
Boil Time: 70 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2016 10:02 PM |
| Notes: |
|
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Bryggesjauer
|
Robust Porter
|
26 Litres |
1.064 |
1.014 |
6.56 |
40.37 |
34.05 °L
|
1K |
1 |
|
|
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| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/15/2016 12:08 PM |
| Notes: |
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4Gs IPA 2.0
|
American IPA
|
5.2 Gallons |
1.058 |
1.01 |
6.32 |
65.67 |
7.74 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 71 |
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: 7/26/2015 6:23 PM |
| Notes: |
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Rickettsia Summer Rye Ale
|
Roggenbier (German Rye Beer)
|
5.5 Gallons |
1.066 |
1.015 |
6.69 |
37.01 |
5.67 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2015 2:54 PM |
| Notes: |
|
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Pumped Up Porter
|
Robust Porter
|
5 Gallons |
1.059 |
1.011 |
6.3 |
28.58 |
28.9 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 10:31 PM |
| Notes: Simple to follow recipe for a great example of this often overlooked style of beer. Feel free to substitute your'e favorite type of ale yeast. Vanilla bean should be split open and scraped of it's gooey goodness. Don't be afraid of the dark! Enjoy... |
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