|
Grisebokk
|
Doppelbock
|
29 Litres |
1.079 |
1.02 |
7.79 |
20.88 |
20.55 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 120 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2015 10:57 PM |
| Notes: |
|
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Farmhouse Apricot/raspberry Sour
|
Fruit Lambic
|
8 Gallons |
1.051 |
1.007 |
5.86 |
8.29 |
3.26 °L
|
2.3K |
1 |
|
|
Author:
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octopussy
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 84 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 3:13 PM |
Notes: sour wort
farmhouse yeast primary brett second and split batch
apricot in secondary oak in brandy
raspberry in secondary oak in sherry |
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Supersonic
|
American Light Lager
|
50 Litres |
1.073 |
1.017 |
7.4 |
44 |
5.25 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2017 8:09 AM |
| Notes: |
|
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'Murica APA (MU)
|
American Pale Ale
|
23 Litres |
1.05 |
1.011 |
5.16 |
91.1 |
5.98 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 40 |
Boil Gravity: 1.039 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Keg |
Priming Amount: 30 psi |
Creation
Date: 12/19/2016 1:39 PM |
Notes: Batch #3 - 4/11/18 - 66% Eff. -
- 31.5L mash as boil time cut down to 40 min from 60 min in last batch.
- Kept same "light hoppy" water profile.
- Use 30.5L mash next time, still had about 1L left over fermenter volume.
- Ferm temp 19C, upped slowly over a few days to 20.
16/11/18 - FG: 1012, cold crashed.
17/11/18 - Kegged and carbed at 35psi for 3 min.
Batch #2 - 13/3/18 - 5.17% ABV
- 32L mash
- Gladfield American Ale (5kg) instead of Weyerman pale
- Weyerman Munich 2 (0.35kg)
- Mash and boil time shortened - 67% efficiency
- Hop profile back to recipe
- Yeast x3 packs rehydrated in 300ml/30g (DME) & 1/4 tsp yeast nutrient on stir plate for 3 hours
- Yeast pitched at 23C
20/3/18 - Dry hopped
21/3/18 - SG:1012
Drunk at Beer Club and tasted quite fruity, people liked it.
Batch #1
- Strike Temp. 69C
- 70 min boil instead of 90 min suggested
- Substituted Carapils for CaraHell
- Substituted Cosby Exp. #4 (40g) for Columbus (25g)
- Forgot Whirlfoc & yeast nutrient (Doh)
- Dry pitched x2 M44 yeast packs (Suggested x3)
- Diacetyl rest at 22C towards end of fermentation
- Dry hop at 20C for 5 days
- Cold crashed with gelatine
21/1/17
- Dry hopped
25/1/17
- Cold crashed to 1.5C (forgot to use gelatin, doh)
29/1/17
- Bottled using drops
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Illudium Q-36 Explosive Space Modulator Doppelbock
|
Doppelbock
|
8.5 Gallons |
1.078 |
1.02 |
8.02 |
18.17 |
15.41 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2014 5:52 PM |
| Notes: Note to self: Brew with Chiptole in secondary under the name "Immolator." |
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Out Like A Lion
|
Best Bitter
|
11.5 Gallons |
1.045 |
1.011 |
4.4 |
35.82 |
10.31 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 13.98 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 85 |
Mash Thickness: 1.25 |
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: 7/13/2019 5:43 PM |
Notes:
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Bintang
|
American Lager
|
18.9 Litres |
1.053 |
1.013 |
5.19 |
22.83 |
4.87 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 8.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2019 4:38 AM |
| Notes: |
|
|
Roof Juice Hazy DIPA
|
American IPA
|
5 Gallons |
1.083 |
1.013 |
9.2 |
92.89 |
6.71 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2019 3:55 PM |
Notes: 1) 4 gals Hinkley springs into mash and boil - heat to 169F
2) Add salts and mash in - PH 5.3
3) 75 minute mash, no stir then reciruclate/lauter at finish - about 2 gallons (1 gallon prior to raising mash tube)
Efficiency at 75% as expected - had to stir and take 3 readings and got variances around 1.070 - 1.073. Measured in hot wort trusting ATC
4) Begin sparge with 4 gallons of room temp pouring 1 gallon about every 15 mins slowly allowing it to rinse grain - ended up about 6.25 gallons
5) Boil and Hop following recipe, cool then whirlpool. Recirc wort through hop screen during WP hops - clogged a bit due to trub so watch next time
OG 1.077 - need to boil longer next time as 1.081 was target
6) Transfer to Fermenter and shake vigorously - ended up just less than 5 gallons in Fermenter (~4.75g)
7) Cool steady at 67F and pitch decanted starter from fridge, still cold
8) Fermentation started by morning so ~12 hours. 24 hours in and blow-off bubbling hard
9) After 7 days I pitched dry-hop and pumped in co2 through my blow-off rig (has a co2 quick disconnect on a T-valve that can seal from my SS brew bucket)
Measured some FGs and got 1.020 - hit target
10) After 2 days on DH I dropped the temp to cold crash at ~38F and let crash for 3-4 days adding in co2 to keep positive pressure and ensure no oxygen
11) Kegged by pumping out a keg filled with sani into another keg and then closed transferred into the keg
12) Slow and steady carbed at 2.4 vols @ ~38F in kegerator
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Galaxy Mosaic NEIPA #1
|
American IPA
|
21 Litres |
1.06 |
1.016 |
5.82 |
81.39 |
6.11 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 10/29/2018 10:51 AM |
Notes: Simpsons Maris Otter Malt
Brewed 9/11/18
Moved fermenter inside, temp rise to 21°C
SG1024 day 3 (12/11/18). Added dry hops. Airlock activity stopped when hops added. Activity again after 24hours.
SG1014 day 9 (18/11/18). Very strong passionfruit/stone fruit aroma and flavour. Removed first dry hops.
Day 12 (21/11/18) cold crash to 4°C for 4 days.
Day 17 (26/11/18) keg.
Day 18 (27/11/18) Dry hop 50g Galaxy in hop bag in keg.
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Belgian Dark Strong
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.086 |
1.013 |
9.61 |
24.35 |
25.43 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/12/2017 3:38 AM |
| Notes: |
|
|
Mango Habanero IPA
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.082 |
1.023 |
7.74 |
46.79 |
8.39 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
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: 9/25/2016 6:54 PM |
Notes: Looza Mango Juice or Jumex.
Habanero Amount varies due to strength.
Muntons Active Dry Yeast or Saf US-05 or WLP 001 California Ale.
2 packets Yeast or a Starter needed. |
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Bourbon Barrel Porter
|
Specialty Wood-Aged Beer
|
8.25 Gallons |
1.064 |
1.011 |
6.94 |
50.22 |
43.66 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 10.25 Gallons |
Boil Time: 70 |
Boil Gravity: 1.052 |
Efficiency: 73 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 8/3/2016 1:41 AM |
| Notes: |
|
|
Flower Power
|
American IPA
|
5 Gallons |
1.06 |
1.014 |
6.04 |
49.42 |
8.13 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 63 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2016 4:25 PM |
| Notes: |
|
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8A - Munich Dunkel
|
Munich Dunkel
|
1 Gallons |
1.056 |
1.015 |
5.33 |
28.75 |
20.71 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 10:40 PM |
| Notes: |
|
|
Funkin' In The Barn
|
Saison
|
5.25 Gallons |
1.055 |
1.014 |
5.36 |
25.75 |
6.42 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2013 9:12 PM |
| Notes: Yeast is of the utmost importance. I have a starter from Crooked Stave's Vieille, good source of brettanomyces. With that I will dump dreggs from Oddwood Ales Saison to impart sacch. strains, as well as pedio., and lacto. strains. The second dreggs will be from Timmerman's Oude Gueuze, lots of great critters living in there. Whether or not this will create a great sour will be determined in a year or two. |
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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: |
|
|
Pineapple Habenero Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.48 |
21.15 |
4.56 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/24/2019 8:27 PM |
| Notes: First try. |
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Tropicalia Clone
|
American IPA
|
11 Gallons |
1.06 |
1.009 |
6.7 |
0 |
7.35 °L
|
2.2K |
0 |
|
|
Author:
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testingapril
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2015 9:45 PM |
| Notes: |
|
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Larry's Corn Lager (Coors Banquet-ish?)
|
American Lager
|
11.5 Gallons |
1.047 |
1.008 |
5.19 |
15.85 |
2.54 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 40 |
Mash Thickness: 2 |
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: 7/22/2021 10:48 PM |
| Notes: |
|
|
Wolf Pack American Lager
|
American Lager
|
25 Litres |
1.049 |
1.007 |
5.49 |
14.83 |
3.91 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 35.22 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 7/14/2024 11:17 PM |
Notes: https://beerandbrewing.com/recipe-goldfinger-smoke-two-lagers/
DIRECTIONS
Mill the grains and mash at 144°F (62°C) for 45 minutes; raise to 154°F (68°C) and rest 15 minutes; then raise to 162°F (72°F), rest 15 minutes, and mash out. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, then allow 20 minutes to settle. Chill to 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 50°F (10°C) for 10 days to clear diacetyl. Crash to 32°F (0°C), package, and carbonate to 2.5–2.6 volumes of CO2.
BREWER’S NOTES
Mash: We aim for a mash pH of 5.3; adjust the acidulated malt as needed. (We also aim for a wort pH of 5.1.) If you can’t do a step mash, a single infusion at 149°F (65°C) for 60 minutes is fine. |
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