|
Dubbel SC 3-2016
|
Belgian Dubbel
|
42 Litres |
1.066 |
1.012 |
7.1 |
21.1 |
16.33 °L
|
1K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Azucar |
Priming Amount: N/A |
Creation
Date: 12/26/2016 8:49 PM |
Notes: Pitch @ 18
mantener 3 dias entre 18 y 19
liberar la temperatura 2 grados por día hasta llegar a los 25/26.
tenerlo 2 semanas y pasarlo a secundario con polyclar 10
2 semanas en secundario entre 2-4 grados.
embarrilar la M41
Embotellar la WLP500 con CBC y azucar (ver cantidad para 3 vol co2)
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Bavarian Hopfenbombe Pils #8
|
German Pils
|
7.75 Gallons |
1.064 |
1.011 |
6.96 |
105.13 |
3.05 °L
|
1K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 10.3 oz |
Creation
Date: 12/3/2021 12:08 AM |
Notes: Bavarian Hopfenbombe Pils #9
Lager - bottom fermented
Yield: 7.75 gallons
Target Fermentation temp: 48-49 F.
Ingredients:
9.0 gal filtered water
11 Lbs. Pilsen Light malt powder (Briess)
7 oz. fresh Saaz hops (boiling)
2 oz. fresh Hallertau hops (finish)
2 oz. Tettnanger Hop Pellets(finish)
2 packs Saflager 34/7 - made yeast starter in warm water
Boiled about 9.0 gallons of water total
Added 11 lbs Pilsen light powdered malt total, stirred well, and boiled for about 5-10 minutes,
before starting hop addition.
HOPS WERE PUT LOOSE INTO THE WORT, and hand-filtered out with a metal mesh strainer.
Hop Schedule:
3 oz fresh Saaz hops @ start of boil
2 oz fresh Saaz hops after 30 min
2 oz fresh Saaz hops after 60 min
2 oz fresh Hallertau after 75 min
2 oz Tettnanger pellets @ end of boil
Turned off heat, let wort cool for about 2 hours - removed hops by filtering.
After cooling, screen-filtered repeatedly until wort was as clean as possible.
2 packs of Saflager 34/7 were pitched into glass measuring cup
and a yeast starter created. Cultured about 12 hours, using 1/2 cup of filtered warm water, and 1 Tsp malt powder added after about 30 minutes. Stirred well.
Moved wort into the bathtub at 60 F. water, for faster cooling.
Waited about 12 hours for wort to cool, then pitched yeast starter, and stirred.
Removed half of the wort into another 8 gallon fermenter, for easy transport to beer fridge.
Then poured balance of wort into 8 gallon container from spare container.
Temp at time of pitching yeast - <>~ 60 F.
Temp was kept at 48-50 F in beer fridge.
After 24 hours, yeast became very active and started to foam.
Head was infiltrating into the air lock with active foam and had to be cleaned about every 8 hours
for the first 2 days.
At around the 3rd or 4th day, the head had started to fall.
By day 6: Fermentation quite active, a bubble once every 12-13 seconds (Fermentation Temp 49 F. (average))
Fementation died down after about 2 weeks. Air lock would occasionally drop and then I would add a little extra water and piston would rise again under pressure after a few hours.
Bottled on day 23.
Used 10.3 ounces light DME to carbonate about 7.75 gallons at 68 F. (2.55 Atmospheres)
After 15 days of bottle fermentation, all bottles were moved to the cooler, and temp lowered to 32 F. |
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Dearkin - Belgian Dark
|
Belgian Dark Strong Ale
|
11 Litres |
1.088 |
1.011 |
10.1 |
25.8 |
21.38 °L
|
1K |
1 |
|
|
|
| Boil
Size: 15.51 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: 7.45 bar |
Creation
Date: 10/8/2021 9:04 PM |
Notes: Targeting a batch size of 11l to allow room for adding plums in the fermenter when fermentation is slowing down.
I ran out of Pilsner, otherwise it would be all Pilsner malt
I will prepare a massive yeast cake by brewing a low ABV beer beforehand and I will rack the wort directly on to it to avoid having to make a starter for such a big beer.
The light chocolate malt is mainly to adjust for colour if you like it a bit darker. I doubt it adds much flavour at 50g but you never know. |
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Awesome Recipe
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Belgian Dark Strong Ale
|
10 Gallons |
1.086 |
1.019 |
8.77 |
31.3 |
28.85 °L
|
1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71.6 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2020 7:35 PM |
| Notes: |
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Cashmere, Citra & Mosaic NEIPA
|
Specialty IPA: New England IPA
|
30 Litres |
1.077 |
1.016 |
7.97 |
22.57 |
8.28 °L
|
1K |
1 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 78 |
Mash Thickness: 3.2 |
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: 12/27/2019 6:41 PM |
| Notes: |
|
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10 Gal BIAB Ferocious IPA
|
American IPA
|
11 Gallons |
1.064 |
1.015 |
6.79 |
71.25 |
10.7 °L
|
1K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2019 6:29 PM |
| Notes: |
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Chocolate-Orange Stout 10 Gallon Recipe
|
Russian Imperial Stout
|
10 Gallons |
1.092 |
1.025 |
8.8 |
52.71 |
33.51 °L
|
1K |
0 |
|
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|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: Table Sugar |
Priming Amount: 256g |
Creation
Date: 11/13/2018 12:49 AM |
| Notes: Color and Fortify with Cane Syrup |
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Hefe-Probier-Bier
|
American IPA
|
18 Litres |
17.366 |
4.339 |
7.13 |
74.3 |
5.51 °L
|
1K |
0 |
|
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|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 16.5 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2018 8:56 AM |
| Notes: |
|
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Kjeller 5 Belgisk Jul 2017
|
Belgian Dubbel
|
50 Litres |
1.072 |
1.006 |
8.68 |
19.26 |
16.14 °L
|
1K |
1 |
|
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| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2017 11:34 AM |
Notes: Bruk Defoamer.
Legg 250 g kakaonibs og 2 hele vaniljestenger i alkohol (vodka eller rom) to uker før flasking, gjerne på bryggedagen. På flaskedag smaker man til øla med alkohollaken til ønsket smak er oppnådd. |
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Cherry Tart
|
Fruit Cider
|
6.5 Gallons |
1.057 |
0.999 |
7.56 |
0 |
2.83 °L
|
1K |
3 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 59 ° F |
Priming Method: Keg/Co2 |
Priming Amount: N/A |
Creation
Date: 4/15/2017 5:40 PM |
Notes: Apple cider fermented with two types of cherries and a Belgian wit yeast giving the cider a distinct apple pie flavor.
- Add 3.1 lb can of tart cherry puree to primary
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
- Primary fermentation: 4-5 weeks @ 59°
- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)
- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg |
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Celebration Small Batch
|
Imperial IPA
|
3 Gallons |
1.091 |
1.023 |
8.92 |
103.73 |
13.99 °L
|
1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 12/3/2012 12:33 AM |
| Notes: |
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Imperial Stout 2016 Jul
|
Russian Imperial Stout
|
10 Litres |
1.094 |
1.026 |
8.95 |
52.32 |
50 °L
|
1K |
0 |
|
|
|
| Boil
Size: 17.5 Litres |
Boil Time: 120 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2016 10:35 AM |
| Notes: |
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Berry Meade
|
Dry Mead
|
1 Gallons |
1.111 |
1.028 |
10.96 |
0 |
4.5 °L
|
1K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.111 |
Efficiency: 35 |
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: 5/22/2016 9:28 PM |
| Notes: |
|
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10 Gallon Mosquito
|
American IPA
|
11.5 Gallons |
1.062 |
1.01 |
6.81 |
68.8 |
5.22 °L
|
1K |
0 |
|
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|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 4/11/2016 1:52 PM |
Notes: Two 5 Gallon Carboys
Dry hop each as follows
1 oz Centennial
1 oz Cascade
1 oz Simcoe
.75 CTZ |
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XX Hopped Strong Belgian IPA Mashup
|
Belgian Blond Ale
|
6 Gallons |
1.073 |
1.013 |
7.97 |
100.66 |
6.26 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 6 oz |
Creation
Date: 3/31/2016 6:54 PM |
| Notes: |
|
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1-24-16 Mexican Imp Stout BB#2
|
Imperial Stout
|
5 Gallons |
1.109 |
1.032 |
10.18 |
89.02 |
44.79 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
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: 1/20/2016 2:16 AM |
Notes: 3 vanilla beans
1 cinnamon stick
Ancho Pepper
Pasilla Pepper
Brew day:
Mash water: 165 degrees, mash about 152
1.2" = 1 gallon
Started with 6.25 gallons boil (pre-mash), adding 3 gal for sparge |
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Dubbel Oaked
|
Belgian Dubbel
|
5.5 Gallons |
1.067 |
1.014 |
6.86 |
23.06 |
12.66 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/2/2016 7:42 PM |
| Notes: Rack off of primary fermentation yeast and add French oak spiral for 2 weeks. |
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IPA Template
|
American IPA
|
5.5 Gallons |
1.072 |
1.014 |
7.63 |
86.41 |
9.08 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 12/6/2015 4:53 PM |
| Notes: will finish later |
|
|
Mosaic Double 10
|
Imperial IPA
|
10 Gallons |
1.102 |
1.026 |
9.88 |
74.63 |
11.26 °L
|
1K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 11:52 PM |
Notes: Add Honey and Table sugar at 10 min...
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|
|
Nogne Porter
|
Robust Porter
|
17 Litres |
1.079 |
1.02 |
7.8 |
43.6 |
34.11 °L
|
1K |
0 |
|
|
Author:
|
|
Postiz
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
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: 10/13/2015 7:25 AM |
| Notes: |
|
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|
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