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Wheat Wine
|
Wheatwine
|
5.5 Gallons |
1.102 |
1.026 |
10.02 |
42.06 |
9.03 °L
|
873 |
0 |
|
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Author:
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2016 12:55 AM |
| Notes: |
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Hadouken! DNEIPA (small Batch) V2 - Dai Kide
|
Imperial IPA
|
11 Litres |
1.094 |
1.019 |
9.92 |
32 |
5.77 °L
|
873 |
0 |
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| Boil
Size: 14 Litres |
Boil Time: 40 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/19/2024 6:50 AM |
Notes: Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.
Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.
(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).
Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter. Add 1ml of lactic acid before dry hop.
Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation. |
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Imperial Stout
|
American Stout
|
20 Litres |
1.11 |
1.02 |
11.83 |
57.09 |
49.89 °L
|
873 |
0 |
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| Boil
Size: 28.97 Litres |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 3.88 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2022 3:37 PM |
| Notes: |
|
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Oak Aged Black Lager
|
Wood-Aged Beer
|
4 Gallons |
1.09 |
1.014 |
10 |
29.5 |
41.72 °L
|
873 |
0 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/6/2022 7:58 PM |
| Notes: 1.5 ounces medium toast French oak chips added after fermentation was complete right to primary fermenter, let them sit for 3 days before removing. Bottled a few days later. Pitched 2 packs of 34/70 into wort. |
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Santa Little Helper-Fruit Cake Ale
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Mixed-Style Beer
|
7 Gallons |
1.076 |
1.015 |
8.01 |
28.99 |
28.89 °L
|
873 |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 68 |
Mash Thickness: 1 |
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: 2/26/2020 2:47 AM |
Notes: Add fruit day 7 remove day 14 transfer to secondary
Age 6 mounts secondary
Bottle age 90 days |
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Dragon’s Milk - 3rd Charm
|
Russian Imperial Stout
|
6 Gallons |
1.091 |
1.023 |
9.01 |
65.22 |
39.13 °L
|
873 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: co2 |
Priming Amount: 11.66 psi |
Creation
Date: 11/13/2019 2:49 AM |
| Notes: |
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Dubbel Trubbel
|
Belgian Dubbel
|
42 Litres |
16.987 |
1.992 |
8.13 |
14.27 |
15.55 °L
|
873 |
0 |
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| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 14.4 |
Efficiency: 75 |
Mash Thickness: 1.7 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2019 1:25 PM |
Notes: 21L BE-134 2nd Gen.
21L FY9 Kveik + Orval, Saison Dupont dregs. |
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Maple Nut Brown Ale
|
American Strong Ale
|
6.5 Gallons |
1.078 |
1.018 |
7.81 |
52.6 |
35.16 °L
|
873 |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2017 11:37 PM |
| Notes: |
|
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Blackberry Melomel
|
Other Fruit Melomel
|
1 Gallons |
1.087 |
1 |
11.47 |
0 |
3.86 °L
|
873 |
1 |
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| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.087 |
Efficiency: 100 |
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: 4/15/2017 7:03 PM |
| Notes: |
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IMPERIAL STOUT
|
Imperial Stout
|
15 Litres |
1.101 |
1.018 |
10.87 |
62.09 |
50 °L
|
873 |
0 |
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| Boil
Size: 21 Litres |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 3.57 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2017 2:53 PM |
| Notes: |
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Dave's Milk Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.092 |
1.027 |
8.5 |
58.21 |
50 °L
|
873 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.169 |
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: 4/12/2015 2:31 AM |
| Notes: |
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Ahh Choof! (La Cheuffe Clone)
|
Belgian Blond Ale
|
22 Litres |
1.075 |
1.012 |
8.28 |
27.14 |
4.75 °L
|
873 |
0 |
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| Boil
Size: 17 Litres |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2016 10:55 AM |
Notes: Gjæres i 2 dager på 20C og så stige 1 grad hver dag til opnådde 28C. Gjæres i 1 mnd.
Lagres kaldt i 1 mnd etter karbonering i romtremperatur. |
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Patriot Pale Ale
|
American Pale Ale
|
20.8 Litres |
1.121 |
1.03 |
11.9 |
79.41 |
13.51 °L
|
873 |
0 |
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 72 |
Mash Thickness: N/A |
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: 5/15/2016 11:04 PM |
| Notes: |
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Russian Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.085 |
1.022 |
8.27 |
105.72 |
43.99 °L
|
873 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.05 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2016 8:29 PM |
| Notes: |
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Rat Bastard Strong Ale (FG)
|
British Strong Ale
|
5 Gallons |
1.096 |
1.023 |
9.57 |
0 |
15.73 °L
|
873 |
0 |
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| Boil
Size: 5.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2016 11:43 PM |
Notes: Starting point was this recipe: www.homebrewtalk.com/showthread.php?t=248332
Was our first non-kit attempt. Converted it to an extract brew and accidentally reversed the hop schedule (all at FO instead of at the beginning of the boil). But everyone liked it that way, so we kept it!
Mash Schedule:
Strike grains with 6.75 gal of water at 165 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 4.25 gal in your first runnings.
Add 4.25 of sparge water at 168 °F.
Rest for 15 minutes.
Vorlauf and lauter 1.75 gal in your second runnings.
Your combined runnings should be 6 gal.
Hop stand after FO for 15 minutes. |
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Rousse 355
|
California Common Beer
|
21 Litres |
1.078 |
1.018 |
7.88 |
46.56 |
25.15 °L
|
873 |
0 |
|
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Author:
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nicboily12@gmail.com
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 11/5/2015 4:45 PM |
| Notes: |
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Rasmussen Dubbel
|
Belgian Dubbel
|
5 Gallons |
1.08 |
1.014 |
8.62 |
27.76 |
18.3 °L
|
873 |
0 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 12:41 PM |
| Notes: |
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Imperial Stout - Barrel Aged
|
American Stout
|
5.5 Gallons |
1.103 |
1.019 |
11.02 |
61.81 |
50 °L
|
873 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2015 4:54 PM |
| Notes: Note Mash is 2 hrs. Actual Mash pH was hit at 5.4 |
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All In The Details (modified)
|
Belgian Golden Strong Ale
|
6 Gallons |
1.08 |
1.018 |
8.15 |
29.95 |
8.56 °L
|
873 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 82 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 6/3/2015 9:56 PM |
Notes: OG: 1.083
FG: 1.006
Pitch yeast at 64F and slowly rise to 82F over course of 1 week
I used turbinado because it was on hand but one should use a cane or beet sugar with very little color. |
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Cipher - H3 IIPA
|
Imperial IPA
|
11.35 Litres |
1.081 |
1.014 |
9.37 |
30.7 |
7.2 °L
|
873 |
0 |
|
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| Boil
Size: 15.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2015 8:14 AM |
Notes: ** Mash Instructions **
Add brewing salts and acidification to hit target mash PH: 5.31
** Boil instructions **
Pre-Boil: Add remaining salts, target PH should be: 5.22 pre-boil
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