|
Belgian Thing (Knight Artorias Dubbel Original Formulation)
|
Belgian Golden Strong Ale
|
0.88 Gallons |
1.09 |
1.022 |
8.94 |
24.2 |
19.11 °L
|
2K |
1 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2014 1:12 PM |
| Notes: |
|
|
Gulating Krydret Juleøl Brown
|
American Brown Ale
|
25 Litres |
1.069 |
1.016 |
6.98 |
52.9 |
37.1 °L
|
2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2017 2:03 PM |
Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.
Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.
Det skal være 500gr med brunt sukker ifra butikk med på denne oppskriften ( Må kjøpes separat )
Det er anbefalt og bruke gjærnæring de siste 15 minutter hvis man har dette tilgjengelig.
Avkjøles til 22 grader før overføring til gjæringskar.
Anbefalt gjæringstempratur 18 grader
Total meskevann som du trenger 17.5 L
vannmengde til skylling 14.5 L
Det er også lagt opp til sekundær gjæring på dette ølet. Med at man stikker om ifra et kar til et annet og tilsetter kaffe og diverse krydder i ølet og 90 gram Simcoe og lar dette stå i 5 dager før man tapper dette på flasker.
Anbefales og bruke en humlepose eller humleball i metall for dette. |
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|
Chocolate Orange Porter
|
Brown Porter
|
5 Gallons |
1.057 |
1.017 |
5.24 |
62.23 |
25.62 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2015 5:29 PM |
Notes: 14 Days Primary
7 Days Secondary
|
|
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Strand Single Hop IPA TOPAZ
|
American IPA
|
25 Litres |
1.057 |
1.014 |
5.67 |
40.58 |
8.08 °L
|
2K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 67 |
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: 2/13/2017 3:28 PM |
| Notes: |
|
|
PopsAPA (Sierra Nevada Clone)
|
American Pale Ale
|
22 Litres |
1.054 |
1.01 |
5.84 |
65.56 |
11.11 °L
|
2K |
2 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 9 g/l |
Creation
Date: 7/25/2016 4:39 PM |
Notes: Primary Fermentation for 7 days at 18°C.
Secondary fermentation for more 14 days at 0°C .
Malt Caramel / Crystal 60 L = Caramel Munich III (57L)
California ale yeast
|
|
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Lemon & Raspberry Smoothie Sour
|
Berliner Weisse
|
12 Litres |
1.062 |
1.021 |
5.36 |
4.04 |
4.42 °L
|
2K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 25 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 1/31/2020 3:27 PM |
Notes: Day 5:
1,0 kg Lemon Puree
1 tbs lemon extract oil (Lor'ann)
0,5 kg raspberries
1 tbs raspberry extract oil (Lor'Ann)
2 vanilla pods
After mash:
10ml lactic acid after mash
100g unmilled Pale Malt in kettle over night at 35*C - after mash
After souring prosess:
Continue as usual with boil. |
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Super Easy German Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.059 |
1.016 |
5.63 |
14.56 |
3.86 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2014 5:54 PM |
| Notes: |
|
|
AIPA #1: Samba/Motueka
|
American IPA
|
5 Gallons |
1.051 |
1.009 |
5.47 |
51.41 |
6.5 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 1/30/2020 6:58 PM |
| Notes: |
|
|
Red Rose
|
Weizen/Weissbier
|
10 Gallons |
1.056 |
1.014 |
5.49 |
23.47 |
8.3 °L
|
2K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/30/2015 11:28 PM |
| Notes: |
|
|
Kolsch I2
|
Kölsch
|
15 Litres |
1.054 |
1.014 |
5.18 |
29.76 |
3.25 °L
|
2K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2015 1:49 AM |
| Notes: |
|
|
Ghost Of Christmas Future - Ghost Pepper Cerveza
|
Spice, Herb, or Vegetable Beer
|
1 Gallons |
1.071 |
1.011 |
7.84 |
51.33 |
10.04 °L
|
2K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: Carbing pellets |
Priming Amount: N/A |
Creation
Date: 5/21/2017 3:36 PM |
Notes: Medium amber color
Vegetal, spicy, capsaicin aroma
Rich, tropical fruit flavors coupled with heat from the ghost pepper
Powerful heat, but still drinkable - "warmer"
Finish is crisp, heat lingers
Blacksburg Brew Do 2016 - 1st place in Specialty Category |
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Maple Stout
|
Oatmeal Stout
|
5 Gallons |
1.055 |
1.01 |
5.82 |
30.39 |
33.23 °L
|
2K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 10:19 PM |
| Notes: |
|
|
Coopers Lager Mod (Citra/Nelson Blonde Ale)
|
Blonde Ale
|
14 Litres |
1.05 |
1.014 |
4.73 |
4 |
3.68 °L
|
2K |
1 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 30 |
Boil Gravity: 1.14 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2014 4:23 PM |
| Notes: Use Coopers Lager tin, not the LME. Gives another 20 IBUs of btterness. |
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Lime Belgian Wit Beer
|
Witbier
|
1 Gallons |
1.065 |
1.016 |
6.4 |
17.34 |
4.9 °L
|
2K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 7:58 PM |
| Notes: Directions: Mash the two-row malt, wheat malt, and flaked oats in 5 quarts of water. Hold temperature at 154°F. for 60 minutes. Strain the wort into the brew kettle, then rinse grains with 1 gallon of water at 170°F., collecting run-off in the brew kettle. Mix in liquid malt extract and add clean water to bring boil volume to 3.5 gallons. Bring to a boil, add hops, and boil for 60 minutes. Add the orange peel and coriander in the last 10 minutes of the boil. Chill wort, top off to 5 gallons, and stir to mix and aerate. Pitch yeast and ferment at 65F for one week, then transfer to secondary for two weeks. Bottle with priming sugar and condition for two weeks. Optional: serve with a slice of orange. - |
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Scottish Wee Heavy/Dopplebock Love Child
|
Scottish Light
|
6 Gallons |
1.083 |
1.023 |
7.89 |
16.08 |
11.12 °L
|
2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Candy Sugar |
Priming Amount: 5 oz to 1C water to Wort at bottling |
Creation
Date: 1/2/2016 3:58 PM |
Notes: With this yeast, typically ferments down to 1.012-1.009 raising ABV to 9.2-ish percent.
Violent fermentation on days 2-4.
Very malty, creamy and smooth. tight head retention. |
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E0D Lagunitas Little Sumpin Sumpin ▲ 03.25.16
|
American IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.86 |
52.68 |
6 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2015 12:33 AM |
Notes: ♦ BREW DATES: Great Base Beer
Date: Brew Day • 03.25.16
Gravity End of Boil (OG) • 1.069
Gravity (FG) • 1.17
Date: Pitch Yeast Day • 03.27.16
Date: Keg Day • 04.08.16
Drafted Who’s House • Dan
♦ SESSION NOTES: (Now I would add the dry hops!)
Phantom didn't have 7.75 lbs Finland Wheat so I combined with American Wheat to a total of 6.75 lbs. Not dry hopping this beer on the first run.
Recipe from Zymurgy magazine. These are the one's I'm leaving out of this batch.
•0.75oz(21 g)Amarillo,8.5% a.a.(dry hop 5 days)
•0.75oz(21 g)Cascade,5.5% a.a.(dry hop 5 days)
•0.75oz(21 g)Centennial,10% a.a.(dry hop 5 days)
•0.75oz(21 g)Chinook, 13% a.a.(dry hop 5 days)
•0.75oz(21 g)CTZ, 14% a.a.(dry hop 5 days)
♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if fermentation tank nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:
♥ DRINKABILITY: Great base to work from. Very light in color. Has a little citrus in character.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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|
Scottish 80 Shilling
|
Scottish Export 80/-
|
5 Gallons |
1.053 |
1.015 |
4.95 |
21.43 |
12.95 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 6/26/2015 12:48 AM |
| Notes: |
|
|
Honey Ale
|
Special/Best/Premium Bitter
|
25 Litres |
1.04 |
1.009 |
4.08 |
34.5 |
7.99 °L
|
2K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2015 2:07 PM |
Notes: I have some honey from Nick Brading that he has collected himself from his own beehives!
I shall let this ferment out for a few days and then add the honey in a secondary, warming the honey before siphoning the partially fermented beer on top of it.
Highish bitterness in case the honey leaves any sweetness.
Clean yeast.
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|
|
Blanche De Franche
|
Witbier
|
5.5 Gallons |
1.05 |
1.012 |
5.02 |
13.42 |
3.69 °L
|
2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2013 9:17 PM |
| Notes: Have 0.5 gallon of water boiling in brew pot to stop enzyme action as wort is added. |
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|
Molé Brown #1
|
American Brown Ale
|
1 Gallons |
1.051 |
1.013 |
5.01 |
37.62 |
23.69 °L
|
2K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
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: 11/21/2015 11:58 PM |
| Notes: |
|
|
|
|