|
Czech Dark Lager
|
Czech Dark Lager
|
5.5 Gallons |
1.053 |
1.013 |
5.24 |
28.04 |
23.11 °L
|
946 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 12/8/2017 2:59 PM |
Notes: Mash schedule
122 15 min
145 30
158, pull decoction, rest at 163 15 minutes
Boil for 30 min, re infuse, rest 10 minutes, sparge
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Brew It Bru - Guiness Clone - 10 Litres
|
Irish Stout
|
10 Litres |
1.043 |
1.01 |
4.38 |
34.48 |
39.57 °L
|
946 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 36.6 g |
Creation
Date: 6/24/2021 12:59 PM |
Notes: Aroma: Sweet smelling with a coffee and malty nose
Flavour: Perfect balance of bitter and sweet with malt and roast character
Palate: Smooth, creamy and balanced
ABV: 4.4%
Appearance: Distinctively dark, with a rich creamy head |
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Alaska Kölsch
|
Kölsch
|
23 Litres |
1.05 |
1.012 |
4.97 |
23.08 |
3.25 °L
|
946 |
0 |
|
|
|
| Boil
Size: 32.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: 4 |
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: 10/15/2020 7:00 PM |
| Notes: |
|
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Batch 89 Rauchbier
|
Classic Style Smoked Beer
|
5 Gallons |
1.052 |
1.013 |
5.14 |
72.17 |
5.78 °L
|
946 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 59 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2019 12:53 AM |
Notes: I used the yeast from a prior batch of beer. I pitched the yeast slurry in from a primary rather than just putting this beer on top of all the trub and old yeast cells.
I brought the temperature up to 154 degrees and then added grain. I mashed it for 55 minutes with the recirculation pump going and stirred it once during the mash. I went 10 minutes long as I had to bring strike water up a little.
I used 2.5 gallons of sparge water. It was 178.0 degrees when I started. This brought it to 6 gallons in the brewer so I lost about 1 gallon of water to the grain.
Reading at the start of boil was 1.042 in refractometer. It jumped up to 1.050 when it cooled in the pipet. According to website, 1.042 at 159 degrees should be 1.060. https://www.brewersfriend.com/hydrometer-temp/
I added some fermcap to the Robobrew. 1st edition of hops was 30 minutes into boil and was a 1.5 packs of Hallertau Blanc Aroma hops. I used my Hop Spider for the hops. I read online to dip it up and down a few times during the boil so I did that.
Second addition of hops was 75 minutes in. I also added a teaspoon of Irish Moss to the hop spider and put in my chiller.
Looks like about 5 gallons in the RoboBrew after boiling. When I added it to the yeast in the fermenter, it was close to 5 gallons and I only added 1 quart of water and shook it up and took a reading.
Initial Gravity is 1.052 @ 72 degrees F. Potential Alcohol is 6.4%.
29 December 2019, 1230 – Temperature is down to 60 degrees and some sign of fermentation going on. A small krausen forming on top.
30 December 2019, 0730 – Temperature is 58 degrees. Rapid fermentation and krausen on top.
23 January 2020 – temperature is 56 degrees. I am putting it in a keg and putting the keg in the refrigerator. I did bleed off the air on top with a little CO2, but pulled the pressure relief valve before putting it in the refrigerator. I will force carbonate it after I wake up to give it a diacetyl rest. I read that carbonating too soon after moving to a keg can give a flavor of buttered popcorn. https://www.brewcabin.com/force-carbonation/
Final Gravity is 1.016 @ 56 degrees F. Potential Alcohol is 2%. Total alcohol is 6.4-2.0=4.4%.
I force carbonated with CO2 at 20 psi for 3 days at a temperature of 38 degrees. The beer is good and has a smokey, bacon flavor to it. |
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Rózsika Bitter
|
Best Bitter
|
50 Litres |
1.044 |
1.006 |
4.96 |
25.99 |
8.97 °L
|
946 |
0 |
|
|
|
| Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 67 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 207.1 g |
Creation
Date: 10/23/2019 8:16 AM |
| Notes: |
|
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Mary's Scottish Ale
|
Scottish Light
|
5.5 Gallons |
1.052 |
1.014 |
5.01 |
32.03 |
11.86 °L
|
946 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 78 |
Mash Thickness: 1.68 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12 |
Creation
Date: 8/5/2019 2:20 AM |
| Notes: From MaryB...her standard "house" ale. |
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Night’s Watch - Dry Irish Stout
|
Dry Stout
|
15 Litres |
1.052 |
1.015 |
4.8 |
38.06 |
39.73 °L
|
946 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 67.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2019 4:08 AM |
| Notes: Guinness Clone |
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Tall. Dark And Bready
|
Dunkles Weissbier
|
6.5 Gallons |
1.045 |
1.01 |
4.69 |
15.42 |
16.33 °L
|
946 |
0 |
|
|
|
| Boil
Size: 9.13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 2/3/2019 9:32 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/tall-dark-and-bready/
Mash grains and rice hulls (if using) at 122° F (50° C) and allow to rest 20 minutes for a protein rest. Pull 9 qt. (8.5 L) thick mash and slowly heat to bring to a boil over 20 minutes. Boil 15 minutes, and then blend into main mash. Adjust main mash temperature to 150° F (66° C) if necessary and hold 30 minutes. Mash out at 168° F (76° C). Sparge at 168° F (76° C).
Bring full wort volume to a boil; boil 90 minutes adding hops at stated intervals. Chill to 64° F (18° C) and oxygenate. Decant and pitch 64° F (18° C) yeast starter. Fit fermenter with blow-off device or allow at least 5 gal. (18.9 L) of headspace and/or use Fermcap to control foaming. Ferment at 64° F (18° C) until terminal gravity is reached. Rack, bottle with 1 cup (237 mL) dextrose or the appropriate amount of gyle, and warm condition bottles at 70–74° F (21–23° C) for one week. When full carbonation has been reached, store at cellar temperatures for at least one month.
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Whiter Shade Of White (WSOW)
|
Witbier
|
5.25 Gallons |
1.053 |
1.015 |
4.9 |
10.48 |
3.86 °L
|
946 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2019 6:53 PM |
Notes: Spice blend: (x2 with 3oz chopped fresh Lemongrass added to whirlpool addition)
-2 g. Bitter Orange Peel (dried)
-18 g. Coriander Seed (cracked)
-3 g. Green Cardomom Seed (cracked)
-5 slices Ginger (quarter sized)
-2 bags Chamomile Tea |
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Oatmeal Stout
|
Oatmeal Stout
|
25 Litres |
1.056 |
1.017 |
5.17 |
28.8 |
31.33 °L
|
946 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 2 |
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: 12/9/2018 12:31 AM |
Notes: Begin single infusion mash, after 25min, pull approx 3L of mash for decoction/cereal mash. (Consistency of cereal mash should be thin, gruel-like)
Cereal Mash:
1 - Bring ~3L water to 70C with 500g oats & 200g Pale malt hold for 5 min - this step gelatinises the oats.
2 - Bring to boil, hold for 30 min. Stir constantly.
2a - Top up with hot water as needed (used 1L)
3 - Return cereals to infusion mash
4 - Continue mash
5 - Batch sparge
http://www.milkthefunk.com/wiki/Cereal_Mashing#How_to_cereal_mash |
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C++ Pale
|
American Pale Ale
|
5.2 Gallons |
1.044 |
1.011 |
4.33 |
48.99 |
4.96 °L
|
946 |
0 |
|
|
|
| Boil
Size: 6.2 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: 5/25/2013 7:27 PM |
| Notes: |
|
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Vienna Lager
|
Vienna Lager
|
5.5 Gallons |
1.054 |
1.014 |
5.17 |
25.41 |
10.57 °L
|
946 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2017 2:14 AM |
| Notes: |
|
|
Black IPA V2
|
Specialty IPA: Black IPA
|
35 Litres |
1.045 |
1.009 |
4.67 |
24.44 |
50 °L
|
946 |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2016 9:38 AM |
| Notes: |
|
|
Galaxy Pale Ale
|
American Pale Ale
|
5 Gallons |
1.049 |
1.012 |
4.89 |
32.19 |
8.27 °L
|
946 |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 5/1/2016 5:02 PM |
| Notes: Total boil time is 60 minutes. Add hops and irish moss as indicated. Cool to 70 F, transfer to carboy and aerate adequately. Pitch the yeast and ferment at 68 F. |
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Sweet Stout - Woda Oaza
|
Sweet Stout
|
24 Litres |
1.058 |
1.023 |
4.53 |
0 |
33.25 °L
|
946 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 50 |
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: 3/29/2016 4:52 PM |
Notes: http://www.beersmith.com/Recipes2/recipe_353.htm
z lekką modfikacją słodów zgodnie z opisem w pliku. |
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Tim's Ordinary Gold
|
Best Bitter
|
72 Litres |
1.041 |
1.009 |
4.23 |
28.76 |
7.17 °L
|
946 |
1 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2016 12:40 PM |
| Notes: |
|
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Hop Forward Light Ale
|
Blonde Ale
|
5 Gallons |
1.047 |
1.013 |
4.44 |
19.15 |
3.96 °L
|
946 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2016 6:17 PM |
| Notes: |
|
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MOMo SMaSH
|
American Pale Ale
|
5.5 Gallons |
1.047 |
1.008 |
5.08 |
30.67 |
5.57 °L
|
946 |
1 |
|
|
|
| Boil
Size: 7.37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2015 6:29 PM |
| Notes: |
|
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Hefeweizen
|
Weizen/Weissbier
|
20 Litres |
1.045 |
1.011 |
4.5 |
13.45 |
3.56 °L
|
946 |
0 |
|
|
Author:
|
|
riccardosantella@gmail.com
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|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2015 1:38 AM |
| Notes: |
|
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Bohemian Pilsner
|
Bohemian Pilsener
|
3.25 Gallons |
1.052 |
1.014 |
4.88 |
46.81 |
2.77 °L
|
946 |
1 |
|
|
Author:
|
|
peterj
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2014 9:03 PM |
| Notes: |
|
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