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Autumn #03 - FH Harvest Moon
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Bière de Garde
|
5.25 Gallons |
1.07 |
1.019 |
6.64 |
30.76 |
18.93 °L
|
2.7K |
0 |
|
|
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| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 10:41 PM |
Notes: OC Fair 2016 - Honorable Mention - rated 39 (category 24c)
brew day - 10/24/2015
yeast starter - no
Mash Efficiency
Vie - 36 x 9 / 5.5 = 59
Rye - 29 x 3 / 5.5 = 16
MW - 39 x 0.25 / 5.5 = 2
SB - 30 x 0.25 / 5.5 = 1
Total - 78
PPG = 58*5.5 / 12.5 = 25.5 (target 30ppg)
Efficiency = 58 / 78 = 75% |
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On The Lake Lager
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Standard American Lager
|
5 Gallons |
1.05 |
1.013 |
4.96 |
16.01 |
5.33 °L
|
2.7K |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
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: 2/17/2012 1:25 PM |
| Notes: |
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Bory's Blonde
|
Blonde Ale
|
15 Litres |
1.049 |
1.009 |
5.25 |
22.09 |
4.81 °L
|
2.7K |
1 |
|
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| Boil
Size: 21.21 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2015 8:22 AM |
| Notes: |
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Fantome Clone Recipe
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Saison
|
5 Gallons |
1.06 |
1.014 |
6.01 |
18.44 |
5.38 °L
|
2.7K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/25/2019 1:07 PM |
| Notes: |
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Mosaic Raspberry Ale
|
Fruit Beer
|
5.5 Gallons |
1.044 |
1.008 |
4.72 |
21.33 |
2.97 °L
|
2.7K |
1 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5oz |
Creation
Date: 3/15/2017 11:36 PM |
Notes: 3.3lbs of LME added with 20mins in boil
crushed whirl floc @ 15
Fruit was dunked in sanitizing solution before added to secondary |
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Bavarian Weissbier
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Weizen/Weissbier
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29 Gallons |
1.044 |
1.009 |
4.57 |
14.39 |
4.74 °L
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2.7K |
0 |
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| Boil
Size: 33 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2013 10:30 PM |
Notes: pitched at 59* on 07-06-13, fermented at 62*.
DME only added to increase S.G. after coming in low, like it seems like I always do with Hef recipes. |
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Nøgne Ø Vic Secret
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American IPA
|
24 Litres |
1.071 |
1.017 |
7.1 |
94.66 |
6.72 °L
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2.7K |
0 |
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Author:
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Ølbrygger
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| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 12/27/2015 10:01 PM |
| Notes: |
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Macadamia Nut Chocolate Porter
|
American Porter
|
5.5 Gallons |
1.069 |
1.023 |
6 |
47.51 |
50 °L
|
2.7K |
0 |
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| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
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: 9/15/2018 4:20 AM |
Notes: 1 cup of Roasted and chopped Macadamia Nuts I brought back raw from Hawaii and roasted myself, steeped in Vodka, adding home made extract at kegging.
10oz of dutch baking cocao powder from Winco bulk at 15min |
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Kettle Sour Experiment Probiotic
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Berliner Weisse
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5.5 Gallons |
1.068 |
1.014 |
7.01 |
18.04 |
4.59 °L
|
2.7K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 7:57 PM |
| Notes: |
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Grainfather Robust Porter
|
Foreign Extra Stout
|
23 Litres |
1.073 |
1.019 |
7.54 |
32.33 |
48.11 °L
|
2.7K |
1 |
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 69 |
Mash Thickness: 2.74 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 9:05 PM |
Notes: this recipe seems to be wonderful, we used Grainfather and a very high HCO3 water (1123!!)
We are located in Italy, after secondary fermentation switch it tasted very good: fruity with a round taste, we can't imagine how it will come out! Keep you informed |
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Stu's Ultimate Eisbock
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Eisbock
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5.5 Gallons |
1.171 |
1.043 |
16.83 |
32.52 |
18.97 °L
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2.7K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.118 |
Efficiency: 85 |
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: 9/21/2016 5:51 PM |
| Notes: |
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Double Black IPA
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American IPA
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5 Gallons |
1.09 |
1.017 |
9.52 |
81.37 |
44.85 °L
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2.7K |
1 |
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Author:
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bowlersp
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
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: 11/11/2015 10:50 PM |
| Notes: |
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Barclay Perkins East India Porter
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Robust Porter
|
10 Litres |
1.055 |
1.012 |
5.66 |
65.44 |
30.62 °L
|
2.7K |
1 |
|
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| Boil
Size: 13 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2015 8:17 PM |
| Notes: |
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Leffe Clone
|
Belgian Pale Ale
|
23 Litres |
1.059 |
1.012 |
6.14 |
26.34 |
17.48 °L
|
2.7K |
1 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 1/14/2016 8:33 PM |
Notes: *Sugar: (Last 15 minutes of boil)
*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.
*Yeast; making as starter:
Procedure:
In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.
Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.
You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.
Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME) |
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Watermelon Saison
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Saison
|
6 Gallons |
1.067 |
1.013 |
7.01 |
26.68 |
5.12 °L
|
2.7K |
1 |
|
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Author:
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Chris Candler
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/27/2016 8:41 PM |
| Notes: |
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APA Mini
|
American Amber Ale
|
2.5 Litres |
1.046 |
1.008 |
4.99 |
46.63 |
13.9 °L
|
2.7K |
1 |
|
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| Boil
Size: 3.5 Litres |
Boil Time: 45 |
Boil Gravity: 1.033 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 3:39 AM |
| Notes: |
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Cascade/Galaxy IPA
|
American IPA
|
21 Litres |
1.063 |
1.011 |
6.77 |
54.17 |
8.46 °L
|
2.7K |
1 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2015 10:41 PM |
| Notes: |
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Brown Ale
|
Mild
|
20 Litres |
1.059 |
1.018 |
5.41 |
35.8 |
27.78 °L
|
2.7K |
1 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 50 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2017 5:03 PM |
| Notes: |
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Heady Topper V4
|
American IPA
|
25 Litres |
1.077 |
1.015 |
8.1 |
116.84 |
8.76 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 11:09 AM |
Notes: Simcoe substituted for Mosaic
Columbus substituted for Chinook
Leave primary fermentation for 14 days then start dry hopping with first charge of hops, 7 days later add next charge of hops.
Taken from:
http://www.homebrewtalk.com/showthread.php?t=390082
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Dunkel Graff
|
Dunkelweizen
|
3 Gallons |
1.093 |
1.023 |
9.17 |
24.87 |
21.83 °L
|
2.7K |
4 |
|
|
|
| Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.57 Oz |
Creation
Date: 5/16/2013 1:29 PM |
| Notes: |
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