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Czech Pilsner
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Czech Premium Pale Lager
|
46 Litres |
1.055 |
1.013 |
5.43 |
40.05 |
3.59 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 55.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 3.65 |
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: 4/15/2022 8:38 AM |
| Notes: |
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Hibiscus IPA
|
American IPA
|
5 Gallons |
1.06 |
1.016 |
5.82 |
50.22 |
7.13 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 8:44 PM |
| Notes: |
|
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Kettle Soured Leipziger Gose Recipe
|
Gose
|
5 Gallons |
1.049 |
1.012 |
4.82 |
4.93 |
5.2 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 4/7/2017 10:55 PM |
| Notes: Adapted for kettle sour with Lacto starter |
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BENDËRBRÄU
|
German Pils
|
44 Litres |
11.184 |
1.96 |
4.9 |
36.55 |
2.92 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 30 |
Boil Gravity: 10.3 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2017 7:28 PM |
Notes: House pils. SPP knockoff. Barke pils and H. Mittelfruh.
Last batch of this (2023-12-27) came out bangin' so we're keeping it going. 2 changes:
- lower OG and ABV: going for 10° and 4.5%
- moving HM hop addition to late. I like to smell and taste my noble hops.
Otherwise keeping the same as the 2023-12-27 batch. But please note: this REALLY hit its stride at 5 weeks. Lager this sum'bitch. |
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Black Coffee BIPA 3.0
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Specialty IPA: Black IPA
|
5.5 Gallons |
1.064 |
1.015 |
6.42 |
64.84 |
34.93 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 2/15/2017 11:26 PM |
| Notes: |
|
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Stone IPA Clone - Braumeister 20l
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American IPA
|
21 Litres |
1.07 |
1.015 |
7.22 |
75.21 |
3.74 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2015 10:38 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚After 7 days add the Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚" |
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French Honey Ale
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Mixed-Style Beer
|
5 Gallons |
1.047 |
1.013 |
4.44 |
19.2 |
8.28 °L
|
3.1K |
13 |
|
|
|
| Boil
Size: 6.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 7/4/2016 7:10 PM |
| Notes: .10 Oz Irish Moss final 15 minutes of boil. |
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Maple Stout
|
American Stout
|
5 Gallons |
1.061 |
1.015 |
6.01 |
53.67 |
35.87 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2016 5:05 AM |
| Notes: |
|
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Coopers NEIPA
|
Specialty IPA: New England IPA
|
25 Litres |
1.053 |
1.012 |
5.42 |
48.41 |
4.78 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 15 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2018 12:00 PM |
| Notes: |
|
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Happiness Factor Holiday Ale
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.102 |
1.025 |
11.34 |
13.21 |
16.56 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: 2.2 vol |
Creation
Date: 4/2/2012 11:45 PM |
Notes: My Christmas beer, similar to Troegs Mad Elf
Steep chocolate malt in 1 qt of water in a separate pot for 30 min at 152 degrees F while heating boil water. Strain and sparge with another 1 qt of 150-170 degree water and add to boil water
Late additions at 15 min
I put the whole cherries in the boil. After the wort is cooled I strain the cherries out using a colander while transferring from the kettle to primary.
Need about 450B yeast cells (I often make a Belgian pale ale and pitch on the trub)
1-2 weeks primary
2-4 weeks secondary
Carbonate to 2.2 volumes |
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Sword Of Saint Peter AAA
|
American Amber Ale
|
5.63 Gallons |
1.048 |
1.006 |
5.52 |
30.48 |
11.15 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz. |
Creation
Date: 12/28/2015 10:22 PM |
Notes: 1. American Amber (Red) Ale with a sharp bite of citrusy hops.
2. American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Sorachi Ace hops add a uniquely lemony bitterness, homegrown Cascade hops add grapefruit flavor and Citra whole leave hops added during the cool down add unique aroma. Yeast: White Labs WLP001(California Ale).
3. Sword of Saint Peter is the first of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year.
4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.
5. Yeast Lot # 1021675 Manufactured Nov. 23, 2015. QC cell count 1.49e9/ml |
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PK Berliner
|
Berliner Weisse
|
5.5 Gallons |
1.031 |
1.008 |
3.02 |
6.06 |
2.37 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 6.5 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: 3/15/2012 5:23 PM |
| Notes: Pitch Homemade Lacto at 100 degrees. Two days later add 1007 and let sit in primary for 30 days. |
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Imperial Vanilla Coffee Milk Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.112 |
1.026 |
11.27 |
53.52 |
44.57 °L
|
3.1K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 65 |
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: 10/9/2015 7:33 PM |
| Notes: |
|
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Munich Helles
|
German Helles Exportbier
|
25 Litres |
1.052 |
1.012 |
5.3 |
18.95 |
3.09 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 2/6/2017 7:26 PM |
| Notes: |
|
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Dragon Vs Fox
|
Special/Best/Premium Bitter
|
20 Litres |
1.048 |
1.011 |
4.82 |
33.3 |
14.39 °L
|
3.1K |
2 |
|
|
Author:
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|
|
| Boil
Size: 30 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: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2015 7:10 AM |
Notes: Pitch your yeast and ferment at 65F (18C) for three days and then let the beer free-rise to about 68F (20C) and leave it for seven days, and then try to get it up over 70F (21C) for a few days of clean-up.
carbonate to 2 volumes of CO2.
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Dead Head Zombie
|
American Pale Ale
|
5.5 Gallons |
1.125 |
1.026 |
13.05 |
26.64 |
5.95 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2014 11:05 PM |
| Notes: mash this for 2 hours because of the heavy grain bill |
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Maple Vanilla Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.053 |
1.014 |
5.18 |
17.48 |
23.51 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Maple Syrup |
Priming Amount: 1 cup |
Creation
Date: 10/7/2013 5:47 PM |
| Notes: |
|
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Sour Raspberry Witbier (GFunk)
|
Witbier
|
5.5 Gallons |
1.052 |
1.014 |
4.96 |
5.5 |
6.44 °L
|
3.1K |
4 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2016 10:24 PM |
| Notes: Kettle Soured with Wyeats Lacto at 100 degrees for 48 hours. got down to 3.2ph. |
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2016 IPA
|
Imperial IPA
|
40 Litres |
1.072 |
1.012 |
7.83 |
97.82 |
12.56 °L
|
3.1K |
10 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2015 12:51 PM |
| Notes: |
|
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Sierra Nevada Pale Ale Clone - 5L
|
American Pale Ale
|
5 Litres |
1.057 |
1.014 |
5.59 |
37.44 |
8.5 °L
|
3.1K |
3 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 79 |
Mash Thickness: 2.6 |
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: 11/3/2018 11:12 AM |
Notes: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer!
Adjust your caramel 60L and shoot for an SRM of 8. |
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