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Helmet Breaker
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Imperial IPA
|
11.5 Gallons |
1.097 |
1.024 |
9.7 |
76.01 |
12.06 °L
|
976 |
0 |
|
|
Author:
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Shane Mac
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| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 10:52 PM |
Notes: Protein rest for approx 25min
Overshot 2nd mash temp ended at 160 for 1 hour
OG - .097
racked to secondary in 14 days. Dry hopped with 2oz Simcoe, 2 oz hood, 1oz Cascade |
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Imperial IPA Recipe 12-14-15
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Imperial IPA
|
5.1 Gallons |
1.095 |
1.022 |
9.57 |
103.08 |
11.33 °L
|
976 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2015 9:46 PM |
| Notes: |
|
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Belgian Trappist Quadrupel
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.098 |
1.028 |
10.12 |
40.88 |
33.03 °L
|
976 |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: Keg |
Priming Amount: 23 PSI at 36F |
Creation
Date: 1/3/2018 10:41 PM |
| Notes: |
|
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Fookin Buggerin Time
|
English Barleywine
|
5 Gallons |
1.115 |
1.029 |
11.37 |
71.74 |
26.47 °L
|
976 |
2 |
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Author:
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halfville home brew
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| Boil
Size: 7.5 Gallons |
Boil Time: 180 |
Boil Gravity: 1.077 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2017 2:40 AM |
| Notes: reduce 1 gallon of wort to a syrup= 1 qt. fertment at 66 for a week let rise to 70. 2 liter starter. |
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Tea Time Best Bitter
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Best Bitter
|
3 Gallons |
1.042 |
1.01 |
4.19 |
24.28 |
13.48 °L
|
975 |
0 |
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| Boil
Size: 2.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2017 2:19 PM |
| Notes: |
|
|
Red Rye IPA
|
Specialty IPA: Red IPA
|
23 Litres |
1.044 |
1.01 |
4.49 |
55.6 |
12.89 °L
|
975 |
0 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 58 |
Mash Thickness: 3.14 |
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: 2/25/2022 9:51 PM |
| Notes: |
|
|
Mexican Lager
|
No Profile Selected |
340 Gallons |
1.042 |
1.01 |
4.28 |
11.01 |
3.75 °L
|
975 |
0 |
|
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| Boil
Size: 360 Gallons |
Boil Time: 105 |
Boil Gravity: 1.04 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2021 1:38 PM |
| Notes: |
|
|
Danis Canadian Pale
|
American Pale Ale
|
21 Litres |
1.042 |
1.011 |
4.14 |
57.07 |
5.53 °L
|
975 |
0 |
|
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2020 12:03 AM |
| Notes: |
|
|
Pilsner Ubbe
|
German Pilsner (Pils)
|
21 Litres |
1.041 |
1.007 |
4.42 |
30.13 |
2.71 °L
|
975 |
0 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 29 ° C |
Priming Method: dextrose |
Priming Amount: 132.8 g |
Creation
Date: 8/29/2019 1:04 PM |
| Notes: |
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Severed Heads? (TTATC Brew)
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Witbier
|
5 Gallons |
1.022 |
1.005 |
2.18 |
29 |
4.21 °L
|
975 |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 35 |
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: 5/27/2019 12:02 AM |
| Notes: |
|
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PensBrew2
|
Weissbier
|
5 Gallons |
1.046 |
1.011 |
4.57 |
10.6 |
3.92 °L
|
975 |
2 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2018 11:06 PM |
| Notes: 113 F (43C) "This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes." -Braukaiser. |
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I'll Be Your Daydream
|
Witbier
|
5.25 Gallons |
1.045 |
1.01 |
4.54 |
19.38 |
3.75 °L
|
975 |
0 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2017 2:30 PM |
| Notes: Add flavoring post fermentation |
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Indian Summer
|
American Amber Ale
|
5 Gallons |
1.046 |
1.014 |
4.19 |
11.06 |
13.22 °L
|
975 |
0 |
|
|
|
| Boil
Size: 5.5 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: 9/20/2011 5:22 PM |
| Notes: A nice Autumn amber ale for fall. The Pilsner is for low eff. during my batch sparge. If you have good eff. you can leave it out entirely. |
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#34 - Belle Saison
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Saison
|
2.9 Gallons |
1.04 |
1.004 |
4.7 |
16.47 |
2.57 °L
|
975 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.033 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2017 3:50 AM |
| Notes: Not to-style. |
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#36 - Bro Bitter - Brewed W/ Mike
|
Ordinary Bitter
|
5.4 Gallons |
1.035 |
1.007 |
3.67 |
30.89 |
5.48 °L
|
975 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2016 5:38 AM |
| Notes: |
|
|
Special Bitter
|
Best Bitter
|
14.5 Litres |
1.041 |
1.009 |
4.11 |
26.81 |
8.24 °L
|
975 |
1 |
|
|
|
| Boil
Size: 22.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 8:42 PM |
| Notes: |
|
|
Tart Dry-hopped Rye Ale
|
Berliner Weisse
|
5.9 Gallons |
1.047 |
1.012 |
4.71 |
0 |
4.17 °L
|
975 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 5/27/2016 8:26 PM |
Notes: Double pitch lacto at 105 degrees. Heating pad and blankets to keep near 90 degrees for 5 days. Let cool to ambient temp, pitch 05 starter that used the dme. Dry hop after 2 weeks in primary.
The 05 may not have been necessary. Sample was down to 1.014 after 5 days. |
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Cola De Benito
|
Special/Best/Premium Bitter
|
5 Litres |
1.044 |
1.009 |
4.62 |
32.99 |
6.62 °L
|
975 |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 10:47 PM |
| Notes: |
|
|
This [beer] Means Nothing To Me
|
Vienna Lager
|
20 Litres |
1.048 |
1.014 |
4.46 |
21.47 |
7.4 °L
|
975 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2015 2:45 PM |
| Notes: |
|
|
Larry Maler
|
California Common Beer
|
5.5 Gallons |
1.033 |
1.006 |
3.48 |
25.77 |
26.69 °L
|
975 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 2/5/2015 4:06 PM |
Notes: Method:
1. Boil and cool 2 gallons of water. Pour into sanitized containers (glass gallon jugs from apple juice or cider are ideal) and refrigerate overnight.
2. Bring 3 gallons of water to a temperature between 150°F and 160°F. In a grain bag, steep the crystal rye and 120L crystal for 30 minutes. Drain well, & rinse off the grain into the pot.
3. Add 0.4 oz of Citra hops. Bring to a boil and boil for 30 minutes.
4. Remove from heat. Add the 4 lbs of DME, stir well to dissolve. Bring back to a boil for 15 minutes.
5. Add another 0.4 oz of Citra hops. Boil another 15 minutes.
6. Remove from heat. Add honey and stir well to dissolve. Leave covered for 15 minutes to allow the honey to pasteurize.
7. Cool the wort in the pot. (Cool to the point that the water from the fridge plus the wort in the pot will mix to your desired temperature. that temperature depends on the yeast you've chosen. Look up optimal temps for that yeast, from the company that makes it, online.)
8. Using a sanitized funnel for this step, pour 1 gallon of the cold water from the fridge into the sanitized fermenter. Pour the wort into the fermenter. Top off with the second gallon of water from the fridge. Mix with a long sanitized paddle.
9. Pitch a yeast starter, or simply the yeast itself. Dry yeast should be properly rehydrated first, according to manufacturer instructions.
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