|
B. Golden Strong Ale
|
Belgian Golden Strong Ale
|
19 Litres |
1.075 |
1.011 |
8.37 |
30.57 |
3.77 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 21.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: Dextrose |
Priming Amount: 3.2Vol |
Creation
Date: 2/15/2013 8:40 PM |
| Notes: Starter with a slight underpitch. Pitch at 18°C and raise to 23°C in one day. |
|
|
Reverend Clone
|
Belgian Tripel
|
5 Gallons |
1.091 |
1.02 |
9.25 |
7.51 |
28.08 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2012 5:42 PM |
Notes: Add Candy Sugar at start of boil.
Ferm temp 68 for first half, then let climb as high as possible. |
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|
MadMonk
|
Trappist Single
|
5 Gallons |
1.053 |
1.013 |
5.21 |
0 |
6.28 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 8/20/2015 8:48 PM |
| Notes: |
|
|
Irish Stout
|
Irish Extra Stout
|
21 Litres |
1.065 |
1.016 |
6.44 |
28.8 |
34.01 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.125 |
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: 3/17/2016 10:21 PM |
| Notes: |
|
|
Fergus Redmead's Maple Mead
|
Sweet Mead
|
5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2011 8:31 PM |
| Notes: Maple Mead |
|
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Coconut Wheat Beer
|
California Common Beer
|
9 Litres |
1.048 |
1.011 |
4.85 |
23.94 |
3.48 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 1/18/2015 8:15 PM |
Notes: coconut wheat beer
Soak 100g coconut in malibu liquor and add to secondary
dry toast all coconut on a pan
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|
Blueberry Vanilla Cream Ale
|
American Light Lager
|
5.5 Gallons |
1.048 |
1.008 |
5.29 |
26.97 |
6.32 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 78 |
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: 1/28/2018 6:51 PM |
Notes: Mash PH = 5.5
Pre-boil OG =1.043
OG = 1.051 |
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Honey Wheat
|
Weissbier
|
5.5 Gallons |
1.043 |
1.008 |
4.58 |
26.67 |
4.83 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 6/20/2017 11:44 PM |
| Notes: |
|
|
Rhubarb Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.008 |
5.49 |
35.12 |
6.64 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 7/20/2018 12:02 AM |
Notes: Add 1.5 lb. of rhubarb to the secondary fermentor following the dry-hopping. Make sure its sanitized with whatever method you prefer. Leave for a few days, then bottle.
Cheers,
Phil
https://yeastcultureclub.wordpress.com/2015/04/22/rhubarb-pale-ale/ |
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Stout Dry
|
Irish Stout
|
80 Litres |
1.072 |
1.021 |
6.77 |
44.4 |
45.23 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 100 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2015 9:32 PM |
| Notes: |
|
|
Belgian Abbey Ale
|
Belgian Dubbel
|
5 Gallons |
1.06 |
1.013 |
6.08 |
23.9 |
13.81 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 2/3 C. |
Creation
Date: 2/10/2015 7:27 AM |
Notes: Chimay (Red) Style per Beer and Wine Makers of America
Brew Notes
-Used two vials of White Labs yeast instead of making a starter
Directions
Place grains in a grain bag. Put grain bag into 1 gallon of water. Heat to 155° F and steep for 30 minutes. Remove grain bag and drain into the brewpot.
You can rinse the grain bag with hot water but do not squeeze the bag. After removing the grains add water to bring the total to 6 gallons.
Add the malt extracts (DME&WME) and bring to a boil. Add the Hallertauer and Fuggles hops and boil for 30 minutes. Add the Servormyces and continue boiling for another 30 minutes. Add the Clear Candi Syrup and boil for 2 more minutes.
Add 1 oz of Hallertauer Hops at the end of the boil. Cool as quickly as possible.
Add the yeast and aerate thoroughly when temperature drops below 68° F.
Start the fermentation around 68° F and then allow temperature to rise during the primary fermentation to 75° F. When fermentation is complete rack to the secondary fermenter and cool as much as possible, 32° for 3 days is ideal. Then bottle or keg the beer.
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|
K2
|
Kölsch
|
5.5 Gallons |
1.053 |
1.012 |
5.38 |
24.9 |
3.72 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2014 5:53 PM |
Notes: K2... exactly what your thinking. fresh white peak head on top of a golden towering glass. K2 is the highest point of the Karakoram Range. So whether its a game of GNAR or back country or just cruising the Blues, wipe the POW from your brow, kick back with 5.5 gallons and your buds.
Enjoy the re-hydration process. You've never had a day so good!
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|
Woot Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.098 |
1.024 |
9.63 |
37.26 |
40 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.179 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2015 3:41 PM |
Notes: add pecans with specialty grains and then during chilling
soak wood cubes for 2 weeks and add to secondary for 2 months |
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|
Cascade Blonde
|
Blonde Ale
|
15 Litres |
1.047 |
1.012 |
4.69 |
22.71 |
3.69 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 75 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 3.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2015 6:04 AM |
| Notes: |
|
|
Peach Grand Cru
|
Wild Specialty Beer
|
5 Gallons |
1.053 |
1.014 |
5.12 |
15.01 |
4.19 °L
|
3.5K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2015 8:13 PM |
Notes: I created a culture of bugs from the dregs of bottles of Jolly Pumpkin Calabaza Blanca, Jolly Pumpkin La Roja, and Lindemans Framboise Lambic prior to racking by a solution of 2 cups water to one half cup DME. The scent was acidic with a small pellicle growing atop.
The day prior, I boiled peaches, then pureed them using my ninja blender. I then placed them in the refrigerator in sanitized jars.
Rack onto peaches and toasted french oak chips as you approach FG. Add your yeast culture. Swirl carboy contents and let sit for 6 months.
**UPDATE - 8/ 15 /15 Tasted Approximately 2 months after adding peaches. The peach flavor is null, however, the sour is present. Next time I will use apricot as I hear it is better used for that stone fruit flavor. At this point in time, the beer is very well balanced and tasty with mild sourness. I hope the sour will grow. Beer is a nice orangey / brown color.
11/23/15 - Bottled. FG of 1.004. Damn, this is amazing. I believe this beer is about 7%abv |
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|
Barrel Age Wheat Wine
|
English Barleywine
|
11 Gallons |
1.102 |
1.028 |
9.66 |
37.54 |
9.41 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
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: 12/29/2014 11:59 PM |
Notes: Base Recipe based of Boulevard's Harvest Dance. Recipe came straight from Boulevard.
Aged in 30 gallon used Dark horse Rye Whiskey barrel that was previously used by McCoys for Ursa Major. Some whiskey aroma and stout aroma.
After a month in the barrel pellicle started forming. Aroma was fruity and barnyard. Started to feed dregs of brett and sour beers for the next 4 months.
Beer thinned out but Brett flavor and aroma dominates in a great way. Has some lacto tartness |
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|
Flemish Red Lambic
|
Lambic
|
11 Gallons |
1.068 |
1.014 |
7.09 |
24.72 |
19.04 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.06 |
Efficiency: 76 |
Mash Thickness: 1.38 |
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: 1/2/2016 12:17 AM |
| Notes: May use Belgian Yeast for primary if Barrel is Brett Seasoned. No need to add massive amount of Aged Hops. Noble Hops are fine. ABV will be higher because of Flour and Maltodextrin additions. Age in Barrel x 1 year minimum. |
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Bakke Brygg JuleAle 2015 25 L
|
Old Ale
|
25 Litres |
1.074 |
1.018 |
7.39 |
44.84 |
26.64 °L
|
3.5K |
4 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5 g sukker/l |
Creation
Date: 6/15/2015 7:01 AM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.
Dersom du ønsker krydder i JuleAlen, her er et forslag:
37,5 g Appelsinskall, søt, tørket
6,25 g Ingefærrot, tørket
6,25 g Kanelstang
Krydderet kokes i de siste 5 min. |
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FULL NELSON HAZY DIPA 23L
|
Specialty IPA: New England IPA
|
23 Litres |
17.134 |
3.604 |
7.75 |
37.57 |
6.29 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 17.1 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 4/29/2020 2:47 PM |
| Notes: |
|
|
South African Pale Lager
|
International Pale Lager
|
27.01 Litres |
1.045 |
1.007 |
4.99 |
23.84 |
3.84 °L
|
3.5K |
5 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.52 bar |
Creation
Date: 4/2/2021 6:50 AM |
| Notes: Strike of 24L works well |
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