Pope Francis Canner
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Weizen/Weissbier
|
5 Gallons |
1.06 |
1.015 |
5.89 |
27.57 |
4.73 °L
|
1.7K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/18/2013 7:39 AM |
Notes: |
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L Taraval Black Lager
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Czech Dark Lager
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16 Gallons |
1.052 |
1.012 |
5.27 |
32.51 |
32.72 °L
|
1.7K |
1 |
|
|
Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 1:23 AM |
Notes: |
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Flanders Red
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Flanders Red Ale
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5.5 Gallons |
1.07 |
1.017 |
7.07 |
18.41 |
13.6 °L
|
1.7K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 10/26/2013 3:45 AM |
Notes: Sour mash technique. Mash as usual until time to sparge. Don't sparge, let mash get down to 120 degrees, take 8ozs of milled unmalted grains and mix them in with the cooled mash. Put aluminum foil directly on top of the mash. I have a metal mash tun so I left it on the burner, put a sleeping bag over the mash tun and put a heater in front of it to maintain a temp above 90 but below 125 degrees. Only had to turn heater on twice a day for about an hour each time. Leave for 24 hours and sparge as usual. Very delicious and not overpowering sour. Enjoy! |
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Peach Sour
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Gose
|
6 Gallons |
1.046 |
1.012 |
4.5 |
0 |
3.36 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 9/10/2016 5:35 PM |
Notes: 1)Brew base beer
2)Pitch East Coast for primary fermentation
3)Once Primary appears finished (x7days or so) rack to secondary on top of fruit, pitch White labs sour blend plus bottle dregs of choice.
4)Place at rooms temp (70's-80's) for at least 6 months. |
|
Mocha IPA
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American IPA
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5.5 Gallons |
1.078 |
1.019 |
7.66 |
62.79 |
6.69 °L
|
1.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.143 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2016 6:11 PM |
Notes: Mini Mash- 1 lb of oats and 1 lbs of 6-Row. 1 qt / Lb of Grain to 150-155 F. Mini Mash for an hour.
Espresso- Lavazza Crema Gusto
Cocao Nibs- Healthworks Cacao Nibs Raw Organic
Starter of WLP007 for 24 hours on stir plate
Transfer To Keg and Carb for 1 week |
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70 Shilling
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Scottish Heavy 70/-
|
20 Litres |
1.038 |
1.011 |
3.63 |
14.93 |
15.41 °L
|
1.7K |
1 |
|
|
Boil
Size: 25.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.84 bar |
Creation
Date: 5/16/2020 3:20 PM |
Notes: |
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Ultra Session NEIPA
|
American IPA
|
10 Litres |
1.029 |
1.007 |
2.88 |
0 |
5.3 °L
|
1.7K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2018 12:22 PM |
Notes: |
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Dialed In Clone
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Double IPA
|
5.5 Gallons |
1.081 |
1.02 |
7.97 |
121.65 |
6.61 °L
|
1.7K |
1 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 7/20/2017 5:53 PM |
Notes: |
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Loral NEIPA
|
American IPA
|
5 Gallons |
1.066 |
1.014 |
6.89 |
58.44 |
6.65 °L
|
1.7K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2017 7:24 PM |
Notes: |
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Low Alcohol Lager V1
|
International Pale Lager
|
20 Litres |
1.01 |
1.002 |
1.09 |
5.13 |
1.66 °L
|
1.7K |
0 |
|
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Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 10:53 AM |
Notes: |
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Raspberry Chocolate Oatmeal Stout
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Dry Stout
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5 Gallons |
1.047 |
1.012 |
4.6 |
15.15 |
35.18 °L
|
1.7K |
0 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
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: 6/2/2016 5:46 PM |
Notes: |
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Hud Perček - 1st. Batch
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Standard/Ordinary Bitter
|
23 Litres |
1.038 |
1.011 |
3.55 |
1.31 |
8.83 °L
|
1.7K |
0 |
|
|
Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.173 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 12:48 PM |
Notes: |
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Chocolate Orange Porter
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Brown Porter
|
5 Gallons |
1.057 |
1.017 |
5.24 |
62.23 |
25.62 °L
|
1.7K |
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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Campfire Chocolate Stout
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Sweet Stout
|
5 Gallons |
1.056 |
1.014 |
5.56 |
34.07 |
40 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/13/2015 3:43 PM |
Notes: |
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Bedarö Bitter
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American Brown Ale
|
20 Litres |
1.053 |
1.01 |
5.62 |
27.79 |
8.54 °L
|
1.7K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 67 |
Mash Thickness: 3.1 |
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: 11/4/2017 4:33 PM |
Notes: |
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Black Pepper Porter
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Robust Porter
|
11.5 Gallons |
1.061 |
1.015 |
6.01 |
48.11 |
42.19 °L
|
1.7K |
0 |
|
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Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/1/2018 11:25 AM |
Notes: 0.5oz freshly ground pepper at end of boil
0.5oz freshly ground pepper in chilled wort |
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Pig & Goose Brown Ale
|
American Brown Ale
|
22 Litres |
1.06 |
1.017 |
5.69 |
29.76 |
24.81 °L
|
1.7K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 11/4/2014 5:09 AM |
Notes: Rehydrate the yeast and leave for 30mins or so. Oxygenate the wort for 30mins then add yeast and ferment around 18.5C. Dry hop after 7 to 10 days of good fermentation for another 5 to 7 days what ever you prefer. Chill to 2c for a few days then rack to keg. Carb at your personal prefrence, I usually aim for 2.5 for american style brews. Leave for a week and then consume to your delight. Should not be to bitter with plenty of malt flavour, nutty, bready and a good balnace of aroma and flavouring hops. A good recipe to tinker with. Water profile makes a big difference here, keep the PH down. |
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Dr. Smurto’s Golden Ale
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American Pale Ale
|
25 Litres |
1.047 |
1.008 |
5.08 |
32.15 |
7.52 °L
|
1.7K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 12/3/2018 5:31 PM |
Notes: Taste Notes
Mash at 66 C or 151 F. This is Dr Smurto's favourite version. This beer is one of the most widely home-brewed beers in Australia, extremely popular to a wide range of palates and a robust recipe meaning that it can be varied in many ways with little risk. Source: Mark Smith |
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Kiwi Sour
|
Berliner Weisse
|
5.5 Gallons |
1.046 |
1.012 |
4.47 |
0 |
3.81 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2019 12:03 PM |
Notes: Starter:
.5 gal water and 1 cup Light DME. Pitch lactobacillus to starter wort at 100 Deg F. and hold temp for 3 days.
Day 3: Brew day
Mash grains for 15 minutes at 130, then step up to 155 for 60 minutes. mash out at 168 F, collect runoff and Boil for 15 minutes. Reduce wort temp to 100 deg F
Adjust Wort pH to 4.5 before Pitching Lacto starter and hold at 100 Deg F for 7 days, or until pH reaches 3.3-3.7.
Day 10: Boil and Pitch yeast.
Boil soured wort for 90 minutes, and chill to 56 Deg F.
Pitch German ale/Kölsch yeast and ferment for 6 days at 56 Deg F.
Day 16:
Rack to secondary, and add the fruit of choice.
Optional: gather up a small amount of yeast from bottom of primary to pitch into secondary along with fruit addition. Allow to rest for 10-14 days.
Day 26:
Drop temp to 39 Deg F and condition for 1 week.
Day 33:
Keg and Carbonate to 3 Volumes Co2. (6 g/L) and serve.
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Pumpkin Ale
|
No Profile Selected |
5.5 Gallons |
1.048 |
1.013 |
4.62 |
22.91 |
17.06 °L
|
1.7K |
2 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 8/15/2014 1:45 AM |
Notes: Add Molasses and Pumpkin spice at flame out. Prior to transferring to the secondary fermenter check taste and add 1 additional tsp of pumpkin spice in needed.
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