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Westvleteren 12 - The Pious Traditional Clone
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Belgian Dark Strong Ale
|
20 Litres |
1.091 |
1.017 |
9.69 |
39.39 |
29.19 °L
|
998 |
1 |
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| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 60 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2018 6:55 PM |
| Notes: |
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Brunos Chili Stout
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Imperial Stout
|
5.5 Gallons |
1.093 |
1.021 |
9.43 |
69.72 |
50 °L
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998 |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 6/3/2023 1:04 PM |
| Notes: |
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Sahti
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Spice, Herb, or Vegetable Beer
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35 Litres |
1.095 |
1.016 |
10.38 |
4.31 |
10.52 °L
|
998 |
0 |
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| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.095 |
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: 4/29/2021 6:04 AM |
Notes: Mash Schedule
Mash at 40 deg - 50 mins - stir twice
Mash at 50 deg - 50 mins - stir twice
Mash at 60 deg - 50 mins - stir twice
Mash at 66 deg - 50 mins - stir twice
Sparge (85) with adding hops, Juniper branches
Collect the wort in a Kettle - add Yeast nutrient
Steam on the wort to reach about 90 deg C
Turn off the steam and add Juniper berries in whirlpool stage
Go-ferm & Bavarian Wheat Yeast |
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Vitamin Sea Double Summer
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Specialty IPA: New England IPA
|
6 Gallons |
1.084 |
1.017 |
8.78 |
42.22 |
5.68 °L
|
998 |
0 |
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| Boil
Size: 7.82 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2021 9:13 PM |
Notes: One of Vitamin Sea’s mainstays is Double Summer, a hazy-juicy double IPA powered by Cascade and Citra. It began as one of their first homebrew recipes; here’s a more recent iteration that you can use as your own launch point.
“This recipe was our first recipe that we ever produced at the homebrew scale,” says Dino Funari, cofounder of Vitamin Sea Brewing in Weymouth, Massachusetts. “It’s gone through many revisions through the years, but this will give you a good starting point.”
Mill the grains and mash at 152°F (67°C) for 1 hour. Sparge and top up as necessary to obtain about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. Cool the wort to 170°F (77°C) for whirlpool and add the whirlpool hops. After 15 minutes, chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66°F (19°C) for about 4 days, allowing the temperature to rise to 70°F (21°C) until the gravity stabilizes. Dry hop for 4 days, blanketing the fermentor with CO2 to minimize oxygen exposure. Then crash, package, and carbonate. |
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GIBCS 012 (Blended With #11)
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Wood-Aged Beer
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3 Gallons |
1.135 |
1.029 |
13.89 |
50.88 |
50 °L
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998 |
1 |
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Author:
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AGbrewer
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| Boil
Size: 6 Gallons |
Boil Time: 240 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2020 6:25 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
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Birarzu Hercules
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Belgian Golden Strong Ale
|
25 Litres |
1.071 |
1.009 |
8.48 |
29.12 |
5.06 °L
|
998 |
0 |
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| Boil
Size: 31 Litres |
Boil Time: 80 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/25/2017 5:52 AM |
| Notes: |
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The Loch Ness Monster
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Strong Scotch Ale
|
5.5 Gallons |
1.093 |
1.021 |
9.45 |
26.29 |
23.99 °L
|
998 |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2016 2:38 PM |
| Notes: |
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Quadzilla Aged In French Oak, Bourbon
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Belgian Specialty Ale
|
5 Gallons |
1.094 |
1.023 |
9.28 |
17.04 |
42.3 °L
|
998 |
0 |
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| Boil
Size: 7.7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.061 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 8/1/2016 2:27 AM |
Notes: Ovila Clone BYO Dec '12
Primary at 15 days, Added 2 oz french oak medium with Maker's Mark bourbon
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ADORADA
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Weissbier
|
58 Litres |
1.04 |
1.009 |
4.01 |
17.09 |
3.4 °L
|
997 |
0 |
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| Boil
Size: 58 Litres |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2016 5:16 PM |
| Notes: |
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Happy Mistake Wedding Oktoberfest
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American Light Lager
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10 Gallons |
1.051 |
1.016 |
4.56 |
24.06 |
12.04 °L
|
997 |
0 |
|
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| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2017 3:57 PM |
Notes: Put both vials in 2L starter
Do second step with 3L starter |
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Caledonian Style Porter
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Brown Porter
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20 Litres |
1.044 |
1.012 |
4.14 |
27.16 |
17.8 °L
|
997 |
0 |
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Author:
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MSK Chess
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|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2015 3:30 PM |
| Notes: |
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ZeroDipa
|
Double IPA
|
5.25 Gallons |
1.022 |
1.013 |
1.25 |
79.02 |
7.13 °L
|
997 |
0 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 70 |
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: 6/3/2019 8:25 PM |
| Notes: |
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Pale Ale 1, Galaxy And El Dorardo
|
American Pale Ale
|
21 Litres |
1.042 |
1.008 |
4.47 |
126.33 |
4.94 °L
|
997 |
0 |
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2019 12:21 PM |
| Notes: |
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Oaxacan Lager
|
Premium American Lager
|
5.5 Gallons |
1.041 |
1.01 |
4.16 |
7.37 |
2.46 °L
|
997 |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2020 11:01 PM |
Notes: 52 for 7 days
62 for 5 days
transition down to 32 for 6 weeks |
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50/50 OYL Berliner
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Berliner Weisse
|
7.5 Gallons |
1.042 |
1.01 |
4.14 |
0 |
2.96 °L
|
997 |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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: 4/12/2016 2:51 AM |
| Notes: Pitch OYL lacto 3 days before yeast at room temp. |
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Germanium-K (Kölsch)
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Kölsch
|
40 Litres |
1.044 |
1.011 |
4.42 |
25.87 |
3.5 °L
|
997 |
0 |
|
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| Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 1.068 |
Efficiency: 69 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 4/3/2016 5:46 PM |
Notes: 1.8 litre yeast starter with 180 grams of light DME.
Mash pH adjusted to 5.2 with 3ml of lactic acid.
Partial boil: 20 litres of double strength wort to fermenter with 20 litres of pH adjusted water. Total volume 40 litres.
16/04/2016 - brew day. pitched yeast to fermenter at 22 C (room temp)
17/04/2016 - moving fermenter to fermentation chamber to 16 celcius
24/04/2016 - SG measured: 12 points
29/4/2016 - adjusted chamber to lagering temperature, 2 C
17/05/2015 - kegged & measured FG - 9 pts |
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Cherry Bomb
|
Specialty Fruit Beer
|
95 Gallons |
1.048 |
1.013 |
4.48 |
12.96 |
15.22 °L
|
997 |
0 |
|
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| Boil
Size: 100 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 82 |
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: 4/22/2021 7:58 PM |
Notes: Kettle Soured
Add Lacto 12:30 AM April 23
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Young Nuggs
|
Blonde Ale
|
5 Gallons |
1.042 |
1.007 |
4.54 |
25.16 |
3.99 °L
|
997 |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2015 3:52 PM |
| Notes: |
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Lighten Up
|
British Golden Ale
|
44 Litres |
1.039 |
1.01 |
3.8 |
35.42 |
3.15 °L
|
997 |
1 |
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| Boil
Size: 52.46 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.61 bar |
Creation
Date: 3/26/2022 11:04 PM |
| Notes: |
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Tar And Feather'em Mild
|
Mild
|
5 Gallons |
1.036 |
1.01 |
3.5 |
24.74 |
16.06 °L
|
997 |
0 |
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Author:
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Tar and Feather'em
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| Boil
Size: 5.75 Gallons |
Boil Time: 65 |
Boil Gravity: 1.032 |
Efficiency: 70 |
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: 3/1/2015 7:40 PM |
Notes: Top off with water after the boil to either 4 to 5 gallons to desired gravity.
I did 4.25 gallons for an OG .034/6
FG came in at .010 after 9 days no secondary.
4/4/15 - Mashed for 75 mins 152-54, iodine test, 1 teaspoon Gypsum, mash out to 162, OG came in at .37 pitched at 70 degrees
4/14 - FG at .011 3.4%
6/16/15 - Mash between 156 to 149 mashed out with 190 tea kettle degree to 153 then poured 175 degrees over the grain bag that was out of the pot after. OG .036 4/12 gals, pitched at 66
6/26 - FG .008 for 3.68%. tastes great into keg
1/30/16 - Mashed 152-52 mashout 160. Sparged with kettle water 175. OG .038 no wirflock tab haha.
2/10 - FG .014!? 3.15% meh. I should keep better notes OG was good same yeast maybe longer mash time?
9/7/16 - mashed between 155 to 150 whirfloc, Est Kent Goldings, .75 biol. .25 at 5 mins, OG .034 danstar windsor at 68 degrees
9/15 - FG .008 for 3.41% tastes smoother and less hopped with the Windor yeast and Goldings.
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5/31/17 - Mashed 158 down to 154 1 hour 20 mins. OG .038 re hydrated the Windsor pitched at 68 5 gals.
6/9 - FG .012 for 3.47% might do a hair less chocolate
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