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NEIPA 2019
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Specialty IPA: New England IPA
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5.5 Gallons |
1.072 |
1.016 |
7.3 |
92.02 |
6.4 °L
|
7.7K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/20/2019 8:16 PM |
Notes: Mash out at 167 F for 10 mins
Yeast Sub: Wyeast London 3
Fermentation Schedule:
Hold 65 f for 7 days then raise up to 70 f at the rate of 1 deg f per day. |
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Westmalle Dubbel Clone
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Belgian Dubbel
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18 Litres |
1.081 |
1.015 |
8.67 |
27.63 |
30.48 °L
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7.7K |
1 |
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| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 4 |
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: 2/7/2019 1:50 PM |
Notes: Tweaked from candisyrup recipe (OG1064, FG1008, SRM29, IBU24, VOL5GAL/19L). 90 minute boil, subbed styrian goldings with fuggles. Chill to 18C. Oxygenated 20 mins with air stone.
Mash water @4L/kg so not counting candisyrup (added just before flame-out) used 20L. Also sparged with 10L @approx 75C so total water used 30L and ended up 18L in fermentor (around 1 L of trub left when racking. OG reading @35C was 1076 (so with temp adjustment +0.005 closer to 1081). Therefore seems efficiency @80%. FG is 1016 at 21C so closer 1017 equals about 8.5%
Ramped up primary slowly to 26C over 9 days as bubbling started to slow (optimal lower & upper limits of wyeastlab3787 trappist-style high-gravity is 18-26C). (Optional didnt do is rack to secondary. At FG crash to 10C for 5 weeks to brighten). Bottle prime with Simplicity Candi Syrup at 32g/gallon. I used regular table sugar at 6-8g to get 3-4vol CO2 as per westmalle guidelines. Used 125g for the 17.5L. Hold bottles at 24C for 2 weeks for initial carbonation. At 1 week there was little carbonation so gave shake and up to 25C. Plan cellar 6 months |
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Amber Ale
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American Amber Ale
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20 Litres |
1.067 |
1.011 |
7.29 |
65.61 |
15.26 °L
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7.7K |
3 |
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2015 1:33 AM |
Notes: 2.77 kg (41.75%) Canadian 2-row
2.77 kg (41.75%) Maris Otter
372 g (5%) Munich
372 g (5%) Victory
168 g (2.5%) Crystal 40 L
168 g (2.5%) Crystal 80 L
100 g (1.5%) Chocolate malt |
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Cascade SMaSH
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American IPA
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5 Gallons |
1.053 |
1.012 |
5.33 |
53.07 |
3.52 °L
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7.6K |
3 |
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| Boil
Size: 6.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.6 |
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: 7/9/2016 12:17 PM |
| Notes: |
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Summer Beer
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Blonde Ale
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5 Gallons |
1.055 |
1.014 |
5.4 |
50.44 |
3.71 °L
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7.6K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2017 3:29 PM |
| Notes: |
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Bakke Brygg Lemondrop Saison 20 L
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Saison
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22 Litres |
1.054 |
1.004 |
6.52 |
30.67 |
4.62 °L
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7.6K |
0 |
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| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
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: 1/6/2017 12:56 PM |
Notes: Mesk på 67 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min.
Pitch gjær på 17 grader. La stige fritt i et romtemperert rom (på 20-22 grader). Det kan bli varmt inne i gjæringskaret under gjæringen, men dette er ønskelig i dette tilfellet. Temperaturen vil synke igjen når stormgjæringen roer seg. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet. |
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Honey Brown - British Ale
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British Strong Ale
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21 Litres |
1.056 |
1.012 |
5.84 |
45.08 |
19.67 °L
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7.6K |
5 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 5.56 |
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: 11/12/2012 2:11 AM |
| Notes: Brewed using the 20L Braumeister. My first ever recipe, designed for our beloved Niece, we hope she will like it. |
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La Trappe Dubbel
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Belgian Dubbel
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25 Litres |
1.063 |
1.008 |
7.19 |
22.26 |
50 °L
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7.6K |
2 |
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2016 2:37 PM |
Notes: 23L in Mash
Sparge with 10L at 77C
60 minute boil. Chill to 17C
Oxygenate for 60 seconds. Pitch yeast.
Primary 7 days ramping up to 22C.
Rack to secondary and hold at 12C for 4 weeks.
Bottle prime with Simplicity at 31g/gallon. Cellar 6 month.
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(2015-01-23) Steel Cut Imperial Stout
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Russian Imperial Stout
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6 Gallons |
25.597 |
4.594 |
11.86 |
81.4 |
50 °L
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7.6K |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 17.6 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 4:43 PM |
Notes: The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash.
Don't skimp on the 2 hour boil!
3 x USO5 packets + 4 oz WY1084 slurry from a previous stout.
Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water.
Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style.
Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days.
Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring. |
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Summer Citrus IPA
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American IPA
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5.02 Gallons |
1.064 |
1.016 |
6.32 |
90.82 |
6.84 °L
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7.6K |
2 |
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| Boil
Size: 6.07596 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 64 |
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: 9/24/2011 3:59 PM |
| Notes: |
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Russian River Pliny The Elder Clone
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Imperial IPA
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12 Gallons |
1.085 |
1.018 |
8.75 |
209.24 |
6.37 °L
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7.6K |
11 |
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| Boil
Size: 14.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2013 3:40 AM |
Notes: Fill HLT with 20 gallons:
EB Strike Water: (1.25 mash thickness X 28.85 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 9.6 gallons
- Do iodine test pre-boil to ensure conversion was successful
- Add corn sugar to boil, not in mash
- Days 1-7 Primary
- Days 8-14 Secondary - add dry hops batch 1
- Days 15-21 add dry hops batch 2
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
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EXTRACT NEIPA
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American IPA
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5.5 Gallons |
1.063 |
1.014 |
6.49 |
64.9 |
3.99 °L
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7.6K |
0 |
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| Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 12:36 PM |
| Notes: DRY HOP: Added 0.5 Mosaic 3rd day of primary fermentation...the other 2 oz added for 3 days after primary complete. Pellets added directly to primary. |
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Belgian Saison
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Saison
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5.5 Gallons |
1.069 |
1.015 |
7.15 |
27.04 |
6.81 °L
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7.6K |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 83 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2016 3:16 AM |
Notes: Beer Style: Saison (16C)
Recipe Type: all-grain
Yield: 5.5 gallons
Ingredients:
10 lbs - Pilsner (2 Row) Bel (2.0 SRM) (Grain)
1 lbs - Vienna Malt (3.5 SRM) (Grain)
1 lbs - Wheat Malt, Bel (2.0 SRM) (Grain)
8.0 oz - Caramunich Malt (56.0 SRM) (Grain)
1.0 oz - Goldings, East Kent [5.0%] - First Wort (Hops)
0.5 oz - Goldings, East Kent [5.0%] - Boil 15 min (Hops)
0.5 oz - Styrian Goldings [5.4%] - Boil 15 min (Hops)
1 pkgs - French Saison (Wyeast Labs #3711) (Yeast)
Additional Instructions
Boil: 60 Minutes
Beer Profile
Original Gravity: 1.062 (15.0° P)
Final Gravity: 1.008 SG (2.1° P)
Alcohol by Vol: 7.1%
Color SRM: 7.2
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.50 Gallons
Wasn't able to completely sparge. Salvaged approx 3 Gallons. Added 2 cups of sugar. OG~1.065 |
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Nut Brown Ale Extract
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American Brown Ale
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5.5 Gallons |
1.056 |
1.011 |
5.99 |
22.15 |
25.14 °L
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7.6K |
7 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2013 8:02 PM |
Notes: awesome beer, love it just love it!
I got this down to 1012 and is very clean and drinkable |
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Nenna Irish Red Ale
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Irish Red Ale
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18 Litres |
1.048 |
1.012 |
4.77 |
22.62 |
11.02 °L
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7.6K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 3/8/2017 2:58 PM |
Notes: Fermentation (Primary): 18c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.3c
Torrified Barley at mash-out rest
Caner Sugar at 10min boil |
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LUX Rye Ale | Bissell Brothers (approximation) Braumeister 20L
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American Pale Ale
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21 Litres |
1.067 |
1.016 |
6.7 |
47.18 |
5.05 °L
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7.6K |
6 |
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| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.061 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2017 2:22 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total RO Water: 28l.
(Hoppy Juicy, its a cloudy beer)
28l to mash / ph 5.3/5.4
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days" |
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Congress Street IPA Clone
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American IPA
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5.5 Gallons |
1.069 |
1.017 |
6.82 |
75.04 |
5.75 °L
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7.6K |
3 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2015 4:09 AM |
| Notes: |
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Firestone Walker Double Jack Clone
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Imperial IPA
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11 Gallons |
1.088 |
1.015 |
9.55 |
112.58 |
8.81 °L
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7.6K |
2 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2014 12:30 AM |
| Notes: |
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Orange/Cinnamon/Vanilla Metheglin
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Metheglin
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5 Gallons |
1.134 |
1.034 |
13.23 |
0 |
5.33 °L
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7.6K |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 10 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 3/13/2012 1:44 PM |
Notes: Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.
Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.
Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling). |
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RINGS OF LIGHT
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American Pale Ale
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5.5 Gallons |
1.049 |
1.013 |
4.65 |
50.11 |
5.59 °L
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7.6K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 1/25/2017 6:45 PM |
Notes: Brewed Mar 27 2019
Mostly copied forward the previous version of rings of light (oct 2018)
Added to mash water:
2 g Gypsum
6.5 g ca cl
2.5ml lactate
Brew day smooth and easy. All calculation previously determined by last brew of this beer so I pretty much did everything from memory.
Mashed in 4.1 gallons (3.1 gallons was tap water.) Sparged with room temp water 4 gallons. (total 8.1 gallons)
Long hop stand started at 180 (dropped to 160). Added the columbus and cascade loose. Solid whirl pool with drill paddle x3 for the first 20 minutes. let it settle and started transferring to FV after 40 minutes total. Transfer off hops complete at 60 minutes total.
5.4 gallons in FV - with gas qd lid and co2 capture bag on.
OG 1.049 on hydrometer. Chilled to 73 and into fermenter.
Pitched a slury from the fridge of Imperial Juice used from last Ipa about 3 weeks ago. ~1/4 of a mason jar (likely over pitch).
Ferm 67, ramped to 69
4-3-19 a little activity left. Soft crash to 58.
4-4-19 - closed transfer to keg. Used the Janish keg filter with loose whole leaf hops in the keg. 2oz of El dorado, 2oz of amarillo. Easy closed transfer. left at room temp for 24 hours. then into fridge and put on 30 psi for 48 hours. then turned down to 15psi. carb. finished at 1.014
4-8-19 - pretty decent carb. lots of red berries, tropical fruit, pungent, oily... but too sweet. missing some bitterness? Too high FG? the higher mash left it at 1.014 so missing that drier hop pressence i think. thinking about taking it out of fridge to let the dry hops in keg work on some perceived bitterness for a few more days. thinking about adding some isomerized hop oil? hmm
too sweet, too much GNO! 17% plus the higher fg, too sweet yuck.
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