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Drop Top - Clone
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American Amber Ale
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5 Gallons |
1.054 |
1.014 |
5.3 |
18.53 |
11.25 °L
|
2.2K |
1 |
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Author:
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wolfguy423
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: dextrose |
Priming Amount: 3/4 cup |
Creation
Date: 2/10/2014 1:14 AM |
Notes: my take on the classic drop top amber ale.
I use the BIAB method, you can use the more tradition method for all grain if you want to. It shouldn't impact the end product.
for partial mash recipe use about 6 lbs DME light in place of 2-row
now what i do for my hop schedule is this;
1. you get your Main wort up to 180 Degrees F. for at least 20 minutes to kill any bacteria.
2. While your main wort is coming up to temp,
get those 2 extra gallons of wort from earlier and use that for your hops schedule. (Less Wort Volume = Shorter boil time.)
3. Make sure to cool the 2 gallons and pitch it first into the 6G carboy
4. Pitch yeast Directly into the 2 gallons Wort when its about 90 Degrees F. and aerate well (I use the Shake method).
5. then add the main wort volume to the now aerated 2 gallons of wort. (Make sure its Properly cooled to 90 Degrees F. as well!)
I've been doing it this way since i started brewing and you should come out with an almost perfectly filled 6 gallon carboy.
Also, I had to develop this method because my stove didn't have enough Btu's to heat 5 gallons of liquid to a boil.
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Double Citra IPA
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Imperial IPA
|
5.5 Gallons |
1.082 |
1.02 |
8.01 |
72.64 |
10.46 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: 2 |
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: 1/24/2013 9:36 PM |
| Notes: |
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AIPA
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American IPA
|
18 Litres |
1.06 |
1.011 |
6.36 |
53.09 |
6.92 °L
|
2.2K |
2 |
|
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| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 6:45 PM |
| Notes: |
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(2015-05-01) Dark Star Lager
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Schwarzbier
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6 Gallons |
13.01 |
3.076 |
5.33 |
25.24 |
25.13 °L
|
2.2K |
0 |
|
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| Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 9.3 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2015 11:51 PM |
Notes: PBG=10brix
Decoction completed between the rest at 158 & mashout
1st Place - 2015 Indiana State Fair Brewers Cup
http://www.in.gov/statefair/fair/files/Brewers_Cup_2015_Final_Results.pdf
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ABNORMAL STOUT
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Wood-Aged Beer
|
5.5 Gallons |
1.107 |
1.029 |
10.18 |
60.38 |
50 °L
|
2.2K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 64 |
Mash Thickness: 1.1 |
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: 3/2/2017 7:03 PM |
Notes: 6 GALLONS STRIKE
3.85 SPARGE
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Fifty-four Oatmeal Stout
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Oatmeal Stout
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23 Litres |
1.055 |
1.011 |
5.87 |
40.98 |
30.16 °L
|
2.2K |
1 |
|
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| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: DME |
Priming Amount: 154g |
Creation
Date: 9/9/2017 7:39 AM |
| Notes: |
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Stout BakkerBrouw
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Dry Stout
|
20 Litres |
1.074 |
1.018 |
7.38 |
18.96 |
36.69 °L
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2.2K |
0 |
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| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 3.75 |
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: 1/23/2019 7:45 AM |
Notes: Put 25,5Liters of water in the kettle,
Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.
Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.
Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).
After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.
Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.
Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.
Now siphon your wort to the second keg/bucket. Let it rest for another week.
Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.
Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.
Cheers!
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Cascade - Willamette - Pale
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American IPA
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10 Gallons |
1.067 |
1.011 |
7.34 |
64.16 |
7.04 °L
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2.2K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 10/17/2015 2:32 PM |
| Notes: |
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Session IPA
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American IPA
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7 Litres |
1.041 |
1.009 |
4.22 |
18.83 |
4.13 °L
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2.2K |
0 |
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| Boil
Size: 10.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: 9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Bottle condition |
Priming Amount: 26g table sugar |
Creation
Date: 9/11/2017 4:55 PM |
| Notes: |
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Zombie Dust Clone - Super Tasty
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American IPA
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6 Gallons |
1.065 |
1.015 |
6.5 |
66.32 |
9.27 °L
|
2.2K |
2 |
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| Boil
Size: 7.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/24/2020 12:41 PM |
Notes: 5.2 gals pittsburgh 4 gals distilled
Mash at 155
Strike 4 gals at 171.1
This is dangerously drinkable. |
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BBB Kolsch
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Kölsch
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5 Gallons |
1.043 |
1.011 |
4.27 |
40.87 |
3.02 °L
|
2.2K |
0 |
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| Boil
Size: 5 Gallons |
Boil Time: 55 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 4/24/2012 4:30 PM |
Notes: Brewed 1/17/13
Bottled 2/4/13
Subbed Wyeast Kolsch for Nottingham
Airlock activity approx 36 hrs after pitching
1/24/13 Racked into secondary
Starting Gravity: 1.042
Final gravity: 1.006 |
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Atlas Porter
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English Porter
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3.7 Gallons |
1.052 |
1.012 |
5.18 |
25.85 |
23.82 °L
|
2.2K |
11 |
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| Boil
Size: 4.05 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 9.02 psi |
Creation
Date: 2/4/2020 9:25 PM |
Notes: Optional: Cherrywood Smoked malt at 15-20% as a substitute for base.
Optional Dry Yeast: Windsor (likely will only attenuate 60-65%) |
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Epic Brewing Chocolate Coffee Stout
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American Stout
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5 Gallons |
1.09 |
1.021 |
8.99 |
46.77 |
42.5 °L
|
2.2K |
0 |
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Author:
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/26/2020 8:37 PM |
Notes: Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.
OG: 1.090
FG: 1.020
IBUs: 48
ABV: 9.2% |
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Lucky's Bohemian Lager
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Vienna Lager
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5 Gallons |
1.06 |
1.012 |
6.2 |
36.14 |
6.68 °L
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2.2K |
2 |
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| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 79 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2019 1:06 AM |
Notes: Moved to primary and yeast pitched at 60 degrees. O2 for 2 mins.
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Real Red Chai Tea Ale
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Irish Red Ale
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5 Gallons |
1.057 |
1.015 |
5.48 |
25.83 |
12.91 °L
|
2.2K |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Sugar |
Priming Amount: 5 oz |
Creation
Date: 1/24/2015 11:08 AM |
Notes: http://www.teavana.com/the-teas/oolong-teas/p/maharaja-chai-oolong-tea
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Old Ale For Barrel 2
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Old Ale
|
7.5 Gallons |
1.083 |
1.022 |
8.11 |
63.21 |
19.01 °L
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2.2K |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2013 11:46 PM |
| Notes: I ended up mashing at 153 which was a little higher than I had wanted. I think the grain mill boosted up my efficiency as it was my first time using the barley crusher. Was expecting 70% and got 84%. The sparge did get a little stuck sometimes which resolved but opening the valve mor helped, will maybe need to adjust the rollers. I was going to use turbinado but decided not to because of this. Higher efficiency might have been because I sparged more than usual on a big beer. I ended up with about 6.5 gallons which is much less that what I expected |
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Chain Breaker White IPA Clone
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Specialty IPA: White IPA
|
11 Gallons |
1.055 |
1.014 |
5.37 |
35.92 |
3.48 °L
|
2.2K |
1 |
|
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| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 5/7/2016 1:41 PM |
Notes: 5 gallons 3944 Belgian Wit - 1000 ml starter
5 gallons 3522 Belgian Ardennes - 1000ml starter |
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Bullocky Pale Ale
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.48 |
46.63 |
8.22 °L
|
2.2K |
3 |
|
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| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 6:02 PM |
| Notes: Ferment at 66 degrees for 4-5 days until fermentation dies down then bump temp up to 69-70 degrees. |
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Pilsener Ale 0.1
|
Bohemian Pilsener
|
16 Litres |
1.05 |
1.014 |
4.77 |
41.63 |
4.81 °L
|
2.2K |
3 |
|
|
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| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 71 |
Mash Thickness: 4 |
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: 8/17/2013 6:03 PM |
| Notes: |
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Beeftown Original
|
Standard/Ordinary Bitter
|
20 Litres |
9.503 |
2.528 |
3.69 |
29.36 |
9.23 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2013 8:21 AM |
| Notes: |
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