# 7 Paradox Jura
|
Imperial Stout
|
46 Litres |
1.106 |
1.018 |
11.56 |
65.88 |
50 °L
|
784 |
1 |
|
|
Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 60 |
Mash Thickness: 1.7 |
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: 12/30/2016 12:03 AM |
Notes: |
|
#40 Fuck Putin (Putin Huylo, Pravda Clone)
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.056 |
1.009 |
6.23 |
98.6 |
5.5 °L
|
784 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 3/15/2022 1:19 PM |
Notes: |
|
Kane Barrel-Aged Imperial Stout
|
American Stout
|
50 Litres |
1.12 |
1.029 |
11.96 |
21.25 |
50 °L
|
784 |
0 |
|
|
Boil
Size: 67.59 Litres |
Boil Time: 240 |
Boil Gravity: 1.089 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 2.18 bar |
Creation
Date: 12/29/2021 1:43 AM |
Notes: https://beerandbrewing.com/recipe-kane-barrel-aged-imperial-stout/
Mill the grains, add the rice hulls (if using them to help avoid a stuck mash), and mash at 155°F (68°C) for 60 minutes, targeting a liquor-to-grist ratio of 1 qt/lb (2.1 l/kg). Adjust the mash pH to 5.4 if necessary. Vorlauf until the runnings are clear of particles, then start the burner and run off into the kettle. Sparge and top up as necessary to get about 8 gallons (30 liters) of wort if possible, targeting a pre-boil gravity of about 1.092. Boil for about 4 hours or until the gravity approaches the target starting gravity (1.120), adding hops when about 1 hour is left in the boil. Chill to 64°F (18°C), add the yeast nutrient, aerate well, and pitch plenty of healthy yeast. Ferment at 68–70°F (20–21°C).
When fermentation is complete and gravity has stabilized, wait a few more days, then drop the temperature to 50°F (10°C). Drop the yeast if possible, or rack into secondary purged with CO2. Allow the temperature to free rise back to ambient temperature. Rack into a 5-gallon (19-liter) bourbon barrel purged with CO2, leaving as little head space as possible—or, if lacking the barrel, add about 3 oz (85 g) of bourbon-soaked oak cubes to secondary. Age patiently but sample often—using a small barrel reduces the aging time—minimizing oxygen pickup as much as possible.
BREWER’S NOTES
Feel free to sub in your favorite base malt or blend of base malts for the two-row. Likewise, any good bittering hop at 20 IBUs can go in for Columbus. |
|
Kross Border Kriek (read The Description Carefully)
|
Fruit Lambic
|
5 Gallons |
1.045 |
1.006 |
5.14 |
8.28 |
3.31 °L
|
784 |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 120 |
Boil Gravity: 1.022 |
Efficiency: 70 |
Mash Thickness: 0.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.8 oz |
Creation
Date: 10/13/2021 8:55 AM |
Notes: The mash schedule is complicated, and it will begin EXTREMEMLY THICK. This is necessary because you will end with a lot of water, even at this thick of an intial mash.
Turbid mashing requires removal of the watery portion of the mash, you will be doing a lot of transferring and near-constant temperature monitoring. The volumes of water in the mash schedule are rough guidelines, Focus on hitting the target temperatures. This is the mash schedule from Cantillion in Brussles,
It can also be found here (https://www.morebeer.com/articles/Brewing_Lambic_at_Home ) if you need more information. You WILL NOT achieve a positive iodine-conversion test.
This may seem like a lot of work. IT IS. But it is necessary to achieve the right profile for the loooonnnngggg fermentation and food for the bacteria.
On that note, I was fortunate enough to live within an hour's drive of Lembeek, Belgium, and was able to do an overnight coolship inoculation at the home of Lambic, and "acquired" a sample of yeast and bacteria from inside a lambic brewery The yeast mix in the recipe is as close as you're going to get outside of Flanders.
THE HOPS. This is very important; you need to buy them AT LEAST 6 months before you plan on brewing this. 4oz of hops, opened, poured out onto a tray, and left in a cool, dark, open-air setting to age. They will lose all color and turn yellow, all hop aroma will be gone, as well as the bitterness. They will begin to smell 'cheesy' when they're aged enough for use. DO NOT USE FRESH HOPS.
Fermentation. Settle in, this is going to be a long one. Primary fermentation was 6 months. The beer should develop a thick white bubbly pellicle, and you will notice ropey sections hanging down into the beer. Let your airlock go dry for a few days to a week before refilling throughout the fermentation. The microbes will need the oxygen. At the end of the 6 months. the beer was divided into two carboys to make room for the addition of 8lbs of sour cherries. Don't bother washing them. Either freeze and thaw or lightly crush before adding. This will kick off a secondary fermentation, not as vigorous as the first, but enough to say again: split this between two carboys after primary. Wait another ~6 months, the cherries will sink and begin to break down. rack off the cherries into a third carboy and let it settle for about a month.
Bottle condition this beer, and age it. Aim low with the priming sugar. It will reach the desired high level of carbonation, as bacteria continue to ferment in the bottle. This beer didn't get really good until a year in the bottle. I first brewed this in 2014. I write this now in 2021 - 8 years in bottle, and it has only gotten better. This is worth the effort, I promise. It is the best lambic I have had outside of Belgium, and better than a lot of lambic IN Belgium (That's the opinion of a Native Belgian friend)
Your patience will be rewarded. |
|
Urban Family CO.'s Limesicle Clone
|
American IPA
|
19 Litres |
1.088 |
1.033 |
7.31 |
16.76 |
4.84 °L
|
784 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 2.7 |
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: 10/21/2018 9:38 AM |
Notes: |
|
APA
|
American IPA
|
500 Litres |
1.063 |
1.016 |
6.17 |
25.38 |
6.74 °L
|
784 |
0 |
|
|
Boil
Size: 600 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2018 1:42 PM |
Notes: |
|
Denali Galaxy IPA
|
American IPA
|
6.5 Gallons |
1.061 |
1.015 |
6.06 |
103.31 |
6.68 °L
|
784 |
1 |
|
|
Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.6 |
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: 3/18/2018 12:31 PM |
Notes: |
|
Rye IPA
|
Specialty IPA: Rye IPA
|
21 Litres |
1.074 |
1.02 |
7.14 |
77.38 |
10.52 °L
|
784 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 1/9/2018 11:53 PM |
Notes: |
|
Bandwagon - New England IPA
|
American IPA
|
21 Litres |
1.06 |
1.014 |
6.02 |
51.21 |
4.7 °L
|
784 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 4:40 PM |
Notes: Loosely based on taking a number of Stone GoTo IPA recipes and amplified up into a New England IPA. Happy days. |
|
Bad Day IPA
|
American IPA
|
9.5 Gallons |
1.064 |
1.012 |
6.84 |
60.66 |
8.74 °L
|
784 |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 10/26/2017 3:35 PM |
Notes: Mash - 7.6 gallons
Gypsum 6.1
Calcium Chloride 2.7
Epsom Salt 3.0
Sparge - 9.3 gallons
Gypsum 7.4
Calcium Chloride 3.3
Epsom Salt 3.7
Phosphoric 10% 8.3 |
|
BRIPA
|
Specialty IPA: Brown IPA
|
25 Litres |
1.074 |
1.013 |
7.92 |
40.8 |
17.89 °L
|
784 |
0 |
|
|
Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
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: 2/7/2016 8:45 AM |
Notes: |
|
Liam`s Blanche IPA
|
Specialty IPA: White IPA
|
23 Litres |
1.072 |
1.016 |
7.37 |
225.82 |
4.46 °L
|
784 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2016 3:14 PM |
Notes: |
|
Consecration Clone
|
Oud Bruin
|
16 Gallons |
1.068 |
1.015 |
6.85 |
8.95 |
24.82 °L
|
784 |
0 |
|
Author:
|
|
testingapril
|
|
Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 8/29/2016 8:13 PM |
Notes: |
|
Vienna IPA
|
Specialty IPA: Red IPA
|
23 Litres |
1.05 |
1.012 |
4.98 |
39.85 |
6.36 °L
|
784 |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 7/10/2016 3:13 PM |
Notes: |
|
Summerfest
|
American IPA
|
5.5 Gallons |
1.075 |
1.025 |
6.54 |
119.82 |
7.04 °L
|
784 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 6/14/2016 10:45 PM |
Notes: Simple summer time IPA
Primary 5-7 days
Secondary 7 days
If force carbonating then do a 2 day cold crash prior to kegging.
|
|
Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.075 |
1.018 |
7.46 |
76.19 |
39.87 °L
|
784 |
0 |
|
Author:
|
|
JMski
|
|
Boil
Size: 7.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: 1.33 |
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: 5/25/2016 4:08 AM |
Notes: 2L starter |
|
Double IPA 1
|
Double IPA
|
9 Gallons |
1.077 |
1.017 |
7.81 |
136.29 |
9 °L
|
784 |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2016 7:29 PM |
Notes: |
|
St. John's Abbey Beer
|
Belgian Blond Ale
|
18 Litres |
1.069 |
1.021 |
6.3 |
26.53 |
7.5 °L
|
784 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: Cane Sugar |
Priming Amount: N/A |
Creation
Date: 3/21/2016 1:05 PM |
Notes: |
|
2016 - 1/18 - March IPA
|
American IPA
|
6 Gallons |
12.788 |
2.817 |
5.34 |
58.84 |
9.05 °L
|
784 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.3 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2016 2:04 AM |
Notes: http://brulosophy.com/recipes/tiny-bottom-pale-ale/
____________________________________________RMy review:
This beer is the shit. I am not sure if it is perle hops or the sweet love of the vienna or the victoy malt I love the most. It is so drinkable and very unique for a pale ale. I would make this 100 more times because it is that good. |
|
NS Cascade Willamette
|
American IPA
|
20 Litres |
1.063 |
1.016 |
6.2 |
53.37 |
8.68 °L
|
784 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2016 11:42 PM |
Notes: |
|
|
|