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BJ's Grand Cru
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.07 |
1.015 |
7.24 |
15.65 |
8.87 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.3 oz |
Creation
Date: 5/6/2020 9:38 PM |
| Notes: http://austinhomebrew.com/assets/images/RCPPDF/03117.pdf |
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Sierra Nevada Celebration Ale Clone
|
American IPA
|
5.5 Gallons |
1.066 |
1.017 |
6.44 |
67.32 |
11.17 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 8/28/2014 11:59 PM |
Notes: Mash grains in 1.50 gal of water at 152F for 60 minutes. Raise water temp to 170 and sparge. Add maltodextrine, top off kettle to 6.50 gal to allow for a 60 minute boil. Heat water and add LME and check gravity. Adjust water or boil time as needed to hit gravity target. Add hops as indicated. Add Irish moss 15 minutes before the end of boil. At end of boil after adding flame out hop additions chill wort rapidly to 70 -75 degrees. When cool pitch yeast and ferment at 65-68F.
Allow to ferment approximately one week, and then add dry hops. Rack to keg after another week. Carbonate to 2.5 volumes CO2. If bottling, prime with 5 oz. priming sugar to 1 cup water boiled 10 minutes. Allow two weeks to carbonate.
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Jacobsen IPA Yakima
|
American IPA
|
50 Litres |
1.06 |
1.01 |
6.52 |
46.27 |
5.01 °L
|
2.2K |
0 |
|
|
Author:
|
|
Anders Riseng
|
|
| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/17/2020 12:34 PM |
Notes: gypsum = CaSO4 - kalsiumsulphite
citric acid = Zest = rasp det ytterste laget på sitrusen uten å få med noe av det hvite. |
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Butterbeer
|
Cream Ale
|
5 Gallons |
1.052 |
1.015 |
4.82 |
15.58 |
5.7 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 10:24 PM |
| Notes: |
|
|
Vienna Lager
|
Belgian Blond Ale
|
42 Litres |
1.047 |
1.009 |
4.92 |
24.46 |
7.63 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.60844 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18.9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2017 1:31 PM |
| Notes: |
|
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Islas Malvinas
|
English IPA
|
2607 Litres |
1.05 |
1.009 |
5.44 |
37.28 |
12.19 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 2720 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73.45 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2016 3:02 PM |
| Notes: |
|
|
Day Walker - Red IPA
|
American IPA
|
5 Gallons |
1.069 |
1.021 |
6.24 |
61.67 |
16.02 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Priming/Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 1/2/2013 8:05 PM |
| Notes: |
|
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Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
23 Litres |
1.049 |
1.009 |
5.27 |
7.84 |
8.95 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 20 |
Boil Gravity: 1.03 |
Efficiency: 80 |
Mash Thickness: 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: 3/20/2022 11:54 PM |
| Notes: Add lime zest and sliced chilli to vodka prior brewing and infuse for 2+ weeks then strain vodka into the keg on keg day. |
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Grapefruit Summer Ale
|
Specialty Fruit Beer
|
5 Gallons |
1.05 |
1.01 |
5.36 |
8.11 |
4.15 °L
|
2.2K |
4 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/12/2017 7:26 PM |
| Notes: Add half LME at 15min left in boil for better color. |
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Amarillo IPA
|
American IPA
|
5.5 Gallons |
1.057 |
1.015 |
5.57 |
69.85 |
9 °L
|
2.2K |
1 |
|
|
|
| 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: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2017 8:59 PM |
Notes: The flaked corn in this recipe is actually popcorn. 3oz organic yellow corn kernels, popped in a pot (no oil used, obviously) ... weight was 2.5oz after popping (assuming .5oz water lost to evaporation during popping)
Turbinado added to kettle at beginning of boil.
Heat strike water to 170F to achieve 156F mash temp
Issues/Concerns: Volume of wort less than expected, inconsistent hop additions (some with bag, some without ... FWH - 15 min additions in bags and removed at flameout ... 5 min addition loose so left in at flameout, whirlpool hops added loose), no whirlpool because of chiller in pot and new bazooka filter, hydrometer readings were very low ... after testing with plain 60F water it appears that hydrometer is broken
After 6 days in primary, SG @ 1.020 (temp adjusted 75f (new hydrometer
!)). Taste is intense fruit/spice. Resiny. Pineapple, swimming across palate. FWH addition noted. |
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DUNKEL WEISSE
|
Dunkles Weissbier
|
21 Litres |
1.047 |
1.007 |
5.28 |
14.85 |
24.29 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2015 8:28 PM |
Notes: Fermentazione prima settimana a circa 20.5°C
Travaso lunedi successivo, portato a 20.7° e poi venerdi a 21°
Dimenticato inserire valore AA reali del luppolo (4.6 anzichè 4), forse verrà un poco più amara |
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Wild West Sour Melange 1
|
Specialty Wood-Aged Beer
|
15 Litres |
1.102 |
1.021 |
10.61 |
8.92 |
8.19 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: 2.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 3:44 PM |
Notes: Took 4 litres for a berliner weiss. actual og is 1090 @ 15 litres
abv should be around 8%
Transferred to barrel 1.12.15
added whitelabs
WLP653 Bret lambicus,
WLP677 Lactobacilus Delbrueki,
WLP 650 Bret Bruxellensis,
WLP655 Belgian Sour Mix 1,
WLP644 Sach Brux Like Trois,
WLP645 Bret Clausenni.
Created a starter of wild airborne microbes and left in a mini coolship overnight - left for five days and then added dregs from last sour batch which contained 3 fonteinen and cantillon dregs and displayed a huge amount of that character.
will practice the solero method and will obtain another 2 barrels and blend.
Transferred 1010@ Belgian golden ale with Brett and lactobascillus etcinto this barrel on 1/08/16 after removing one gallon to add apricot.
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Session APA
|
American Pale Ale
|
1000 Litres |
1.051 |
1.016 |
4.6 |
22.85 |
11.06 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 1007.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2015 1:56 PM |
| Notes: |
|
|
Brew 513: Semper FIPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.017 |
7.07 |
104.03 |
7.08 °L
|
2.2K |
0 |
|
|
Author:
|
|
Macphergus
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 7/7/2013 2:00 PM |
Notes: Local competition Downingtown, PA BUZZ homebrew club during learn to homebrew day (Nov. 2, 2013). Annual tasting competition first place winner!
Citrus aroma & flavor dominate, soft bitterness. |
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|
Tropical Stout Puma
|
Foreign Extra Stout
|
60 Litres |
1.06 |
1.014 |
6.08 |
30.44 |
31.78 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 9/3/2012 9:16 PM |
| Notes: |
|
|
Fire Eggs
|
Belgian Pale Ale
|
23 Litres |
1.052 |
1.013 |
5.11 |
29.98 |
8.94 °L
|
2.2K |
1 |
|
|
Author:
|
|
TheBuddster
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
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: 5/30/2016 8:53 AM |
| Notes: |
|
|
Ekuanot IPA
|
American IPA
|
6.5 Gallons |
1.06 |
1.012 |
6.27 |
58.61 |
6.31 °L
|
2.2K |
0 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2017 10:21 PM |
| Notes: Make a 1.7 ltr starter with 1 can of Imperial Yeast. (2 months old) Says it will make 346 billion cells. Yeast was a custom blend for Bader Homebrew. It was made up of Barbarian, Citrus and Juice strains. |
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IPA
|
American IPA
|
55 Litres |
1.052 |
1.009 |
5.59 |
44.08 |
5.29 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 62.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/1/2017 11:18 AM |
| Notes: |
|
|
Maximus Grist IV - Citrusy IPA Ale
|
American IPA
|
5.5 Gallons |
1.056 |
1.01 |
6.1 |
53.49 |
10.16 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 4 ounces |
Creation
Date: 3/18/2015 10:58 PM |
Notes: Grains @ 66°F. Mash Tun warmed with hot water prior to mashing.
Removed yeast vial from refrigerator 5 hours before pitching.
Mix crushed grains in mash tun with 4 gallons water at 153°F (Strike water 170°F). Mash for 60 minutes.
Re-circulate (vorlauf) until wort is fairly clear (appx. 20 minutes); begin to drain wort into brew kettle.
Fly sparge w/h 5 gallons of strike water at 170°F (153°to 156°F in mash tun) until brew kettle holds 6.75 gallons of wort, about 40 min.
Bring wort in kettle to boil.
Add gypsum; add whole leaf bittering hops in hops bag @ 60 min. before end of boil.
Add whole leaf flavoring hops in hop bag 15 minutes before end of boil.
Add Irish moss at 15 minutes before end of the boil.
Place chiller coils into the wort at 15 minutes before end of boil.
Add finishing hops at 5 minutes before end of boil.
Cool wort to 72°F, record OG, transfer wort with dry hops (in 2 hops bags with marbles) to 6-Ga. carboy and pitch yeast.
Rack to secondary 5-GA carboy @ 7 days.
Bottle day 21. 4.55 gallons total bottled after racking off traub and hop bags.
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Pilsner Urquell Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.043 |
1.012 |
4.16 |
36.1 |
6.72 °L
|
2.2K |
5 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/14/2018 4:25 AM |
Notes: 2g gypsum
Step by Step
The traditional Pilsner Urquell utilizes an undermodified Pilsner malt that is malted by the brewery. The mash is subsequently triple decocted to help break down the protein matrix that is still present in the undermodified malts. For three reasons we have decided to change up the classic recipe. First homebrewers don’t often have access to undermodified Pilsner malts these days. Second, a triple decoction means a long and rigorous brew day for the brewer. Finally adding in a protein rest could be detrimental to the beer’s body and head retention. So we’ve simplified the mash procedure and added some malts to help adjust the color and add a slight toasted character that the triple decoction should otherwise add to the beer’s profile.
Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash.
The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest.
Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast.
Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual. |
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