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Edinburgh Sour 2
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Straight (Unblended) Lambic
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15 Litres |
1.045 |
0.994 |
6.71 |
9.57 |
3.25 °L
|
974 |
0 |
|
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Author:
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JohnnyAH
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| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2015 2:02 PM |
Notes: Brewed 7/1/15
Pitched 8/1/15 with 300ml of Edinburgh Lambic 1 and bottle dregs of Tilquin Quetsche.
13/8/15 5 liters bottled with 2.0 vol c02. Eight liters run onto cherries (corny keg 2) 650g wild Edinburgh cherries and 600g sour german cherries for 15% of total weight.
Bottle kriekenlambic with pure cherry juice.
Tasted EL2 1.9.15: Effervescent carbonation. Some pellicle formation in the bottle. Cidery farmyard aroma. Citrus
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Imperial Stout
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Imperial Stout
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4 Gallons |
1.101 |
1.03 |
9.3 |
53.7 |
50 °L
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974 |
0 |
|
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Author:
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2022 2:44 AM |
Notes: Brewed on 9/27/20222 via BIAB Method with Connor Cox
Mash water = 6.5 gallons at ~153 F for 60 minutes
SG = 17.5 Brix = 1.072 g/L
OG = 4 gallons of 25.2 Brix = 1.106 g/L
Put wort onto S-33 yeast cake from previous english porter.
On 9/29/22 the gravity was 1.034 g/L.
Final gravity should be close to 10.5% ABV
On October 9th I added a few ounces of medium/dark oak chips that had been soaking in 375 mL of Makers Mark. All oak chips and booze were poured into the stout to age until 11/12/22 when I kegged all 3 gallons to carbonate and age until Christmas.
A few 0.75L bottles will be conditioned as well. Yeast is CBC-1. |
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Raspberry Hibiscus Wheat
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Fruit Beer
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2.5 Gallons |
1.044 |
1.01 |
4.5 |
20.34 |
3.65 °L
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974 |
0 |
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| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2021 8:22 PM |
| Notes: |
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Julius (Trinity Brewing Clone)
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Specialty IPA: New England IPA
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5.5 Gallons |
1.072 |
1.015 |
7.37 |
108.29 |
6.97 °L
|
974 |
1 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 7/8/2021 6:31 PM |
Notes: 60 min mash @ 156F
35 min mash out @ 168F
Citra/Apollo - 1 min = 108F whirlpool
Yeast: (Measure dry, no starter)
S-04 92%
T58 5%
WB06 3%
Big dry hop at heavy yeast activity - contact for 4 days
Pitch at 74F for 1 day
62F for 3 days
Cold crash 3-4 days and keg |
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Chinook IPA
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American IPA
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5.5 Gallons |
1.055 |
1.009 |
6.01 |
46.67 |
8.08 °L
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974 |
0 |
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Author:
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thunderwagn
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2016 3:50 PM |
| Notes: |
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Citreon IIPA
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Imperial IPA
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5.5 Gallons |
1.074 |
1.023 |
6.57 |
242.11 |
4.81 °L
|
974 |
1 |
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| Boil
Size: 7.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 5:22 PM |
| Notes: On this day in 1878, Andre Citroen, later referred to as the Henry Ford of France for developing his country’s first mass-produced automobiles, is born in Paris. Citroen revolutionized the European auto industry by making vehicles that were affordable to average citizens. |
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RG05 - Red IPA
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Specialty IPA: Red IPA
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19 Litres |
1.065 |
1.014 |
6.75 |
54.63 |
16.9 °L
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974 |
0 |
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2017 11:37 AM |
| Notes: |
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St Bernard Clone
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Belgian Dark Strong Ale
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20 Litres |
1.115 |
1.024 |
12.01 |
0 |
25.52 °L
|
974 |
0 |
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| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2017 8:47 AM |
| Notes: |
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#0035 Imperial Pale Lager
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Imperial IPA
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5 Gallons |
1.075 |
1.018 |
7.42 |
81.71 |
10.14 °L
|
974 |
0 |
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Author:
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SirMontalbon
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2018 4:42 PM |
Notes: 2/11/18:
Brew day. Squeezed the crap out of the bag with my body weight and got almost .8 gallons out. Had to add .5 gallons to the end of the boil to make 5 gallons into the fermenter. OG = 1.076
2/12/18:
4pm: Pitched 2 packs of re-hydrated yeast @ 50°F (10°C) and immediately raised temp to 53.6°F (12°C).
2/14/18:
Finally noticed some bubbles around 3pm.
2/21/18:
Raised temp to 18°C over the next few days.
2/26/18:
Began lowering temp as low as possible to lager until a free keg opens up.
4/10/18:
Finally got a free keg to transfer to. FG = , forced carb at 30psi for 4 days.
4/14/18:
Lowered to 10psi
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CJ
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Mixed-Style Beer
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5.5 Gallons |
1.089 |
1.008 |
10.71 |
5.31 |
4.55 °L
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974 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2018 2:05 AM |
| Notes: Cane sugar is merely an OG placeholder for 1 lb grape concentrate at ~68 brix. |
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Progress SMASH
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Double IPA
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9 Litres |
1.085 |
1.019 |
8.62 |
103.51 |
5.77 °L
|
974 |
0 |
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| Boil
Size: 20 Litres |
Boil Time: 80 |
Boil Gravity: 1.029 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2019 9:06 AM |
| Notes: |
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Rhubarb Saison
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Saison
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12 Litres |
1.045 |
1.008 |
4.83 |
24.55 |
3.42 °L
|
974 |
0 |
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| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 2.28 bar |
Creation
Date: 6/6/2019 11:27 AM |
Notes: Cut the rhubarb into cubes. Steam it for 10 minutes then freeze it.
Boil the milled spelt separately with 2 litres (extra to mash water) until it becomes creamy. Add to kettle before the grains.
Start fermentation at 18°C and let it free rise. Keep ambient temp at 20°C and just use a foil lid for the fermenter. |
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Pumpkin Ale 2023
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Fruit Beer
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5.5 Gallons |
1.074 |
1.019 |
7.31 |
25.77 |
6.32 °L
|
973 |
0 |
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| Boil
Size: 7.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: -12 psi |
Creation
Date: 8/29/2023 1:01 AM |
Notes: Roast pumpkin 350 degrees for 60 minutes, add to mash.
Need to determine if aroma hops are value added or not. |
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C.D.P.'s Bourbon Barrel Imperial Stout
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American Stout
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5.5 Gallons |
1.143 |
1.034 |
14.3 |
86.75 |
50 °L
|
973 |
0 |
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| Boil
Size: 11.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.071 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4 oz |
Creation
Date: 5/1/2021 12:55 AM |
Notes: Primary fermentation for 45 days. Then transfer 5 liters to a freshly emptied (of bourbon) small barrel for 45 days of barrel aging.
The remaining batch will get transferred to a bottling bucket right after adding 3 oz of priming sugar boiled for 5 minutes in 10oz of water. Also dump into the bottling bucket 32oz bottle of Starbucks Signature Black Cold brew concentrate. Then transfer the beer on top of it. Bottle immediately and let bottle age for at least 3 weeks prior to sampling the first portion of this epic Imperial Coffee Porter. Split bottles with with friends since this is crazy strong!
When bourbon barrel aged portion is ready, empty barrel to bottling bucket after boiling 7oz of water with 1.5 grams of priming sugar. Sample copiously before bottling the 12 limited edition bottles comparable to goose island bourbon county. Usually this portion stays flat since their are no yeast left at this time. So delicious, you won't really care.
Bottle condition for 2 weeks, but taste damn good straight out of the barrel. |
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ESB
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Extra Special/Strong Bitter (ESB)
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5 Gallons |
1.05 |
1.014 |
4.69 |
38.74 |
12.74 °L
|
973 |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2020 7:17 PM |
| Notes: |
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Joe White Grain Catalog
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No Profile Selected |
5.5 Gallons |
1.102 |
1.025 |
10.02 |
0 |
50 °L
|
973 |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2019 6:20 PM |
| Notes: |
|
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Light Ale
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Blonde Ale
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6 Gallons |
1.041 |
1.007 |
4.47 |
10.97 |
4.01 °L
|
973 |
1 |
|
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 3/11/2016 11:01 PM |
| Notes: |
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Pennington Blond Ale
|
Cream Ale
|
5.25 Gallons |
1.042 |
1.01 |
4.25 |
18.65 |
8.92 °L
|
973 |
1 |
|
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| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2016 3:46 PM |
| Notes: |
|
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Amarillo Pale
|
American IPA
|
22 Litres |
1.053 |
1.011 |
5.6 |
63 |
14.57 °L
|
973 |
0 |
|
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| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 6:25 PM |
| Notes: |
|
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Vienna Lager
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California Common Beer
|
6 Gallons |
1.05 |
1.012 |
5.05 |
25.08 |
8.33 °L
|
973 |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2015 2:43 PM |
| Notes: |
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