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Stone Sublimely Self-righteous Black IPA
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Imperial IPA
|
20.8 Litres |
1.084 |
1.017 |
8.83 |
92.69 |
31.95 °L
|
936 |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3.2 |
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: 1/29/2015 9:46 PM |
| Notes: |
|
|
Ale Ale Cool J (Dbl IPA)
|
Imperial IPA
|
39 Gallons |
22.023 |
5.888 |
9.03 |
69.14 |
9.3 °L
|
936 |
32 |
|
|
|
| Boil
Size: 42 Gallons |
Boil Time: 75 |
Boil Gravity: 20.6 |
Efficiency: 83.5 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2022 10:11 PM |
| Notes: Hold at 62 degrees fermentation temp for 48 hrs... Then raise one degree per day for 7 days ramping up to 68 degrees. |
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MONK IN MOUNTAiN(2025)
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Belgian Tripel
|
19.8 Litres |
1.078 |
1.012 |
8.76 |
56.2 |
7.06 °L
|
936 |
0 |
|
|
|
| Boil
Size: 25.98 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: cornsyrup |
Priming Amount: 100g |
Creation
Date: 2/14/2022 1:40 PM |
| Notes: |
|
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TIPA 2021
|
Double IPA
|
5.75 Gallons |
1.081 |
1.011 |
9.8 |
91.32 |
7.52 °L
|
936 |
0 |
|
|
|
| Boil
Size: 7.61 Gallons |
Boil Time: 75 |
Boil Gravity: 1.067 |
Efficiency: 61 |
Mash Thickness: 1.65 |
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: 3/17/2021 7:47 PM |
| Notes: Brewed on 3/20/20, mashed the night before, added extract and sugar that night and put brew belt on, had and explosion and added about a quart of water back on, put brew belt back on 3/22, dry hopped night of 3/21, |
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Tripel Show V2
|
Belgian Tripel
|
10 Gallons |
1.106 |
1.012 |
12.3 |
32.01 |
6.74 °L
|
936 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 75 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2018 1:33 AM |
| Notes: |
|
|
Bourbon Breakfast Stout
|
Oatmeal Stout
|
5 Gallons |
1.087 |
1.022 |
8.57 |
64.54 |
50 °L
|
936 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.29 |
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: 4/6/2017 5:48 AM |
Notes: To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.
https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/ |
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Westy 12 Clone
|
Belgian Dark Strong Ale
|
2.5 Gallons |
1.092 |
1.009 |
10.95 |
28.43 |
38.73 °L
|
936 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 1:11 AM |
Notes: Ramp fermentation from 70-80 degrees over 7 says.
At 1.012, bring down to 60 and transfer to secondary.
Secondary for 2 months at 50 degrees
Re-watch yeast for bottle conditioning
Rest for 8 months or longer |
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Belgian Strong Ale
|
Belgian Tripel
|
4.5 Gallons |
1.089 |
1.014 |
9.84 |
27.75 |
4.7 °L
|
936 |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2016 4:43 AM |
| Notes: |
|
|
Parabola Cloan
|
American Stout
|
5 Gallons |
1.103 |
1.027 |
9.99 |
120.2 |
50 °L
|
936 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 59 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 5:47 PM |
| Notes: |
|
|
Catherine The Great
|
Russian Imperial Stout
|
10 Litres |
1.094 |
1.024 |
9.29 |
51.96 |
50 °L
|
936 |
0 |
|
|
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| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 4/14/2015 1:18 AM |
Notes: Big Challenge
Consider pitching rates - we'll need lots of good yeast. Possibly need a champagne yeast to finish the job?
Head space for projected krausen
Aging: around 3-4 months in the bottle
Oak chips?
projected brewing in Spring for 2016 Autumn consumption. Might as well brew a 5 gal
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Wall-ball Tripel
|
Belgian Tripel
|
5 Gallons |
1.081 |
1.014 |
8.74 |
22.44 |
4.5 °L
|
936 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
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: 2/26/2011 12:21 AM |
| Notes: Don't bother with orange peel or specialty malts; just let the yeast do the work. |
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Chocolate Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.045 |
1.011 |
4.41 |
29.69 |
38.32 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 7/13/2016 6:11 PM |
| Notes: |
|
|
Tropical Lager
|
American Lager
|
5 Gallons |
1.04 |
1.01 |
3.89 |
0 |
3 °L
|
935 |
0 |
|
|
Author:
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|
gr8fuldylan58@gmail.com
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 9/4/2016 1:15 AM |
| Notes: Jalapeno Lime peel coriander |
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Vienna Smash
|
Experimental Beer
|
5.5 Gallons |
1.041 |
1.01 |
4.18 |
34.81 |
5.82 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2016 4:26 AM |
| Notes: |
|
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Flying Panda
|
Scottish Heavy
|
100 Litres |
1.039 |
1.011 |
3.76 |
14.07 |
16.99 °L
|
935 |
0 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2016 2:35 PM |
| Notes: |
|
|
Sir Percival Brown Porter
|
Brown Porter
|
5.5 Gallons |
1.038 |
1.01 |
3.66 |
20.84 |
25.06 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 7:02 PM |
Notes: Yuengling clone
changes to qty of grains
- 7.5 LB pale to 14 lb to increase final ABV
- 8 oz American Crystal to 12 oz to increase SRM
Could have used Patent Malt (Black) vs Am Black Malt
Mash all grains at 122 F for 30 minutes
Step mash to 151 F for 60 minutes
Sparge
Boil for 90 minutes with bettering hops (Cluster / Cascade)
Add flavor hop (Cascade) & Irish Moss at 15 minutes
Pitch yeast at < 60 F
Primary fermentation 5 to 7 days at 50-55 F
Rack to secondary at 57-65 F
Option to lager for 1 month starting at 45F and slowly decreasing to 34 F over a 2 week period
Bring beer to 60 F for 3 days before kegging to ensure that fermentation is complete.
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Lucky 13
|
Dark Mild
|
5.25 Gallons |
1.038 |
1.011 |
3.51 |
21.44 |
20.84 °L
|
935 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 72 |
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: 10/27/2021 4:11 PM |
| Notes: |
|
|
Dad's Pale Ale
|
Standard/Ordinary Bitter
|
5 Gallons |
1.046 |
1.012 |
4.48 |
26.02 |
4.53 °L
|
935 |
0 |
|
|
Author:
|
|
bxrbrewer
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2015 7:54 PM |
| Notes: |
|
|
Bohemian Pilsner For Dummies
|
Czech Pale Lager
|
3.5 Gallons |
1.046 |
1.011 |
4.48 |
34.95 |
3.64 °L
|
935 |
1 |
|
|
|
| Boil
Size: 4.63 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 67 |
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: 7/23/2023 5:05 PM |
| Notes: |
|
|
Low Alcohol IPA 49
|
American IPA
|
25 Litres |
1.023 |
1.007 |
2.09 |
15.81 |
2.42 °L
|
935 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 30 |
Boil Gravity: 1.02 |
Efficiency: 70 |
Mash Thickness: 6.26 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.84 bar |
Creation
Date: 4/6/2024 8:00 PM |
Notes: Trying for my first Low Alcohol beer. Would like 0.5% if possible but may struggle to get it as low as that.
Method for reduced ABV
Small grain bill.
Mill the grains a bit Course
Mash Temp 80 C which will reduce conversion
Weyermann Malts have less converted starches.
Lallemand Windsor yeast also convert less sugars than others.
Hop choice to replace loss of flavour from reduced grains.
Achieved
81% efficiency. Was hoping for much less.
26L
OG 1027
FG 1016
ABV 1.4% I was aiming for less than 1%.
Light fruity looking colour. Smells lovely and fruity. Thin on flavour but light and refreshing.
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