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BA 11.03.17
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American Light Lager
|
35 Litres |
1.046 |
1.006 |
5.23 |
4.44 |
3.21 °L
|
918 |
0 |
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| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
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: 3/11/2017 11:50 AM |
| Notes: |
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Barbe Rouge Stout
|
Sweet Stout
|
5.5 Gallons |
1.053 |
1.022 |
4.19 |
30.3 |
37.63 °L
|
918 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 9.02 psi |
Creation
Date: 1/18/2023 1:41 AM |
Notes: 1/22/23 Brewed and pitched yeast with 1600ml starter.
2/13/23 Cold Crashed.
2/19/23 Kegged and added 2oz Evans Whiskey Soaked Toasted Applewood Chips.
3/4/23 served at fundraiser |
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Northern Brewer Irish Red Ale Modified
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Irish Red Ale
|
5.5 Gallons |
1.048 |
1.013 |
4.6 |
21.88 |
10.21 °L
|
918 |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 2/3/2022 11:30 PM |
Notes: English Pale malt 1.5 lbs is my addition, because I had it on hand, to boost the ABV slightly but still stay in the style. The rest is the kit.
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Hefe Round 1
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Weissbier
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5.5 Gallons |
1.054 |
1.014 |
5.35 |
20.42 |
4.31 °L
|
918 |
1 |
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| Boil
Size: 6.88 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/28/2021 1:26 PM |
| Notes: |
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Blueberry Wheat Ale
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Fruit Beer
|
3 Gallons |
1.068 |
1.017 |
6.68 |
67.55 |
5.62 °L
|
918 |
0 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 10/6/2020 3:04 PM |
| Notes: |
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Märzenbier
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Märzen
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5 Gallons |
1.043 |
1.009 |
4.37 |
23.29 |
11.67 °L
|
918 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52.5 ° F |
Priming Method: co2 |
Priming Amount: 14.36 psi |
Creation
Date: 7/10/2020 9:09 PM |
Notes: Marzen. Exactly Marzen.
Brew it in March... or whenever.
Rack it into a sanitized bucket with an airlock.
Condition at 39-52f for 6-8 months.
Serve at 44f. |
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4Gs Pineapple Blonde
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Blonde Ale
|
6 Gallons |
1.045 |
1.01 |
4.58 |
30.47 |
4.6 °L
|
918 |
2 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 11/9/2018 1:46 PM |
| Notes: Add 2# of pureed pineapple to primary for 4 days after cold crash to keep the sweetness from the fruit in the beer. |
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Irish Red Ale
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Irish Red Ale
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70 Gallons |
12.06 |
2.211 |
5.25 |
18.09 |
9.66 °L
|
918 |
1 |
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| Boil
Size: 80 Gallons |
Boil Time: 75 |
Boil Gravity: 10.6 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2018 7:12 PM |
| Notes: |
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Irish Red
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Irish Red Ale
|
4.5 Gallons |
1.051 |
1.017 |
4.49 |
24.73 |
15.95 °L
|
918 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 8/22/2017 1:39 PM |
| Notes: |
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Dry Irish Stout 2
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Irish Stout
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21 Litres |
1.047 |
1.012 |
4.63 |
33.8 |
38.37 °L
|
918 |
1 |
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| Boil
Size: 26.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3.44 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2017 1:26 PM |
Notes: Double crush the roast barley to extract the most colour and flavour from it possible.
Keep 500ml of wort and sour uncovered at room temperature for a few days. Use a sour culture if you have one available, but not necessary. After a few days, re-boil the sour wort, cool then add directly to fermenter. |
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Wheatryed
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Weissbier
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5 Gallons |
1.052 |
1.014 |
5.03 |
136.07 |
4.82 °L
|
918 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 53.6 |
Mash Thickness: N/A |
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: 12/14/2015 12:11 AM |
Notes:
peeled a lemon at 45 min into boil then poked it and squeezed juice into boil
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Utdrikningslag
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American Pale Ale
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14 Litres |
1.05 |
1.012 |
4.97 |
32.16 |
6.59 °L
|
918 |
0 |
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| Boil
Size: 18 Litres |
Boil Time: 30 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2016 2:39 PM |
| Notes: |
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Pale Ale (Special B/El Dorado)
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English IPA
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21 Litres |
1.063 |
1.01 |
6.93 |
41.85 |
10.99 °L
|
918 |
1 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Table sugar |
Priming Amount: 145 |
Creation
Date: 12/5/2016 2:12 PM |
| Notes: Use 16/17 gr dry yeast |
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Poirtz
|
American Light Lager
|
4.8 Gallons |
1.062 |
1.015 |
6.25 |
68.99 |
16.76 °L
|
918 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
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: 11/27/2016 1:22 AM |
| Notes: |
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Peculiar
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Old Ale
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6.1 Gallons |
1.068 |
1.018 |
6.49 |
30 |
12.4 °L
|
918 |
0 |
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| Boil
Size: 7.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Dextrose (bulk) |
Priming Amount: 125 g |
Creation
Date: 8/26/2016 9:57 PM |
| Notes: Ferment at lower temperatures (58-62°F) for a dry, crisp profile with subtle fruitiness. Ferment at higher temperatures (64-70°F) for a fruitier and more complex profile. |
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Clean Slate 2
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.011 |
6.11 |
52.68 |
4.86 °L
|
918 |
4 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2016 10:38 PM |
| Notes: |
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Weiss
|
Weissbier
|
30 Litres |
1.046 |
1.006 |
5.2 |
11.93 |
3.53 °L
|
918 |
0 |
|
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|
| Boil
Size: 43 Litres |
Boil Time: 70 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 7/3/2016 6:50 PM |
| Notes: |
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My Two Girls Lager
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American Light Lager
|
5 Gallons |
1.027 |
1.005 |
2.84 |
13.52 |
3.31 °L
|
918 |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 49 ° F |
Priming Method: co |
Priming Amount: N/A |
Creation
Date: 3/11/2016 1:19 AM |
| Notes: |
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Baby's Best Bitters (BBB)
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Best Bitter
|
5.5 Gallons |
1.048 |
1.014 |
4.51 |
30.24 |
9.34 °L
|
918 |
0 |
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Author:
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dancobrewing
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 83 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 12:49 AM |
| Notes: |
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Weiss, Weiss, Baby
|
Weissbier
|
20.8 Litres |
1.053 |
1.013 |
5.28 |
13.7 |
6.07 °L
|
918 |
1 |
|
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| Boil
Size: 26.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.3 |
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: 2/5/2016 4:47 PM |
Notes: Mash is multi-step. Mash half the grain in a pot with ~6L of water (2.3L/kg), the remainder of the grain is mashed in a cooler with ~6L of water at 30C.
While the cooler remains at 30C, the pot is heated while stirring to raise the temperature to 63C for the beta-amylase rest. Hold the mash at 63C for 40 minutes (or until converted). The B-amylase rest produces maltose, for the next step.
Mix the hot mash into the cold mash in the cooler, the temperature should end up at ~45C, so some cold water is also needed - ~3L at 20C, this can be water left out at room temperature.
Allow the mash to rest at 40C for 30-40 minutes. At this temperature the enzyme maltase will be active in the grain that has not been heated to 63C, and it will break down the maltose that was produced earlier into glucose. This mash will start out with a fairly high pH (which is desirable for maltase activity), but as 40C is also in the range for an acid rest the mash will become more acidic during the mash.
We now wish to heat the mash right past the beta-amylase rest temperaturesi into the alpha amylase temperatures (high mash temp, 70C).
To do so, we will need to add boiling water.
it would take an excessive addition of hot water to bring the temperature all the way to 72C. Instead, withdraw 2.5L of liquid from the mash, and add it to 14.3L of boiling water, and heat this 16.8L of liquid to a boil. Adding 16.8L of boiling water to the mash that now has only 12.5L of liquid should raise the temperature to ~72C for a rapid alpha amylase rest. Total liquid added to the mash is now 12L+3L+14.3L = ~29.3L, so there is no volume left for sparging; the wort collected should give our pre-boil volume.
This high temperature mash will create some less fermentable sugars ensuring that the beer still has some body despite the very fermentable glucose that was previously produced.
After 30 minutes at this temperature (72C), drain the wort into the pot for the boil.
If you have the ability to do step mashes without water additions (a HERMS or RIMS setup), or if you wish to heat the mash directly the temperatures remain the same, and you may get much better efficiency than this no-sparge method.
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