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Bakke Brygg Belgisk Jul 20L
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Belgian Specialty Ale
|
22 Litres |
1.072 |
1.012 |
7.82 |
21.4 |
25.07 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2014 10:42 AM |
| Notes: Kjøl ned til 17 grader før pitching av gjær. |
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Smuggler's Cove Stout
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Dry Stout
|
0.8 Gallons |
1.115 |
1.029 |
11.32 |
96.54 |
50 °L
|
1.9K |
1 |
|
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| Boil
Size: 1.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2015 2:33 PM |
| Notes: |
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Clone - Firestone Wookey Jack - Black Rye IPA
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Clone Beer
|
5 Gallons |
1.099 |
1.031 |
8.92 |
66.19 |
50 °L
|
1.9K |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/16/2015 3:07 AM |
Notes:
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IPA Amarillo
|
Imperial IPA
|
24 Litres |
1.084 |
1.017 |
8.89 |
69.92 |
5.84 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2015 4:26 PM |
| Notes: |
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Fjord & Fjell Belgian Tripel Hop
|
Belgian Golden Strong Ale
|
30 Litres |
17.884 |
2.505 |
8.38 |
51.94 |
4.02 °L
|
1.9K |
1 |
|
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| Boil
Size: 43.7 Litres |
Boil Time: 60 |
Boil Gravity: 10.4 |
Efficiency: 65 |
Mash Thickness: 2.2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: 170 |
Creation
Date: 8/8/2016 9:10 PM |
Notes: Starter: 2 x 1.5l at 10P (340g DME) for 1-2 days / stirplate
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Small Batch Rye
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Munich Helles
|
6 Litres |
1.072 |
1.014 |
7.54 |
56.85 |
8.19 °L
|
1.9K |
1 |
|
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| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2016 2:30 PM |
Notes: Finnish kotikalja (koti = home, kalja = beer).
Made with a packet from the supermarket and some additional table sugar. Generally it goes straight into bottles which are left in the cupboard for a few days.
Brewed 19/6
After 1 day: Specific Gravity - 1026
After 2 days: Specific Gravity - 1020
After 2 days: Specific Gravity - 1016 |
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LC American Pale Ale
|
American Pale Ale
|
22 Litres |
1.054 |
1.014 |
5.24 |
34.24 |
10.38 °L
|
1.9K |
1 |
|
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|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2015 11:36 PM |
| Notes: |
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BB053 Raspy Catharina
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Catharina Sour
|
19 Litres |
1.051 |
1.009 |
5.47 |
7.42 |
3.79 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/1/2020 12:57 PM |
Notes: Kettle sour:
In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur
Terug in de kookketel met ph 3.65
Bij koken is de ph 3.54
-----------------------------------------
Catharina Guajava
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.008
IBU = 9 SRM = 3 ABV = 5.2%
Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. 8 oz. (1.6 kg) wheat malt
3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed
(3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota)
SafAle US-05 or other clean, highly attenuative ale yeast
78 cup corn sugar (if priming)
Step by Step
Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash.
This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate. |
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Oatmeal Raisin Cookie Ale
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Experimental Beer
|
2.5 Gallons |
1.085 |
1.026 |
7.82 |
20.58 |
16.51 °L
|
1.9K |
1 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 5/27/2017 6:58 PM |
Notes: Flaked oats: toast at 325 degrees for 25 minutes, stir every 5 minutes, cool, place in paper sack for 1 week
Raisins: 1/4 lb per 5.5 gallon batch, soaked in 1 pint Sailor Jerry spiced rum for 1 week, place in hop bag in boil 60 minutes, pull out at end of boil |
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Pliny The Clone
|
American IPA
|
21 Litres |
1.065 |
1.014 |
6.61 |
171.62 |
6.44 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2016 10:31 PM |
| Notes: |
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WTF Was He Thinking
|
American IPA
|
5.3 Gallons |
1.066 |
1.012 |
7.16 |
86.26 |
9.42 °L
|
1.9K |
0 |
|
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Author:
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 4/14/2016 11:19 PM |
| Notes: |
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NossaCerva_HeloIPA
|
American IPA
|
20 Litres |
1.067 |
1.016 |
6.73 |
101.9 |
7.51 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 50 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2016 10:31 PM |
Notes:
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Brennan's Zum Uerige Alt
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North German Altbier
|
6.5 Gallons |
1.052 |
1.013 |
5.14 |
35.03 |
17.63 °L
|
1.9K |
0 |
|
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|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 1.33 |
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: 1/3/2016 1:42 AM |
| Notes: |
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Belgian Orange Twist
|
Belgian Blond Ale
|
11 Gallons |
1.068 |
1.011 |
7.38 |
19.97 |
6.68 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2015 9:46 AM |
Notes: Mash at 154 for 60minutes then sparge with 175. Add raw sugar @ 10 minutes.
The Dr. |
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American Pale Ale 2
|
American Pale Ale
|
5.75 Gallons |
1.06 |
1.012 |
6.25 |
41.27 |
6.46 °L
|
1.9K |
1 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: N/A |
Efficiency: 87 |
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: 7/25/2012 10:21 PM |
| Notes: Supposed to be a modification of the last APA I made. I dunno if cutting out the crystal was a good idea but we shall see. I also added biscuit to see if I can't get a more bready flavor. I also toned down the 0 addition and switched the type of hop Going to mash at 151 to give it a little more mouth feel since lack of crystal grain. Hit 151 perfectly. Heat loss on strike was 15F. Temp dropped 3F over hour mash. Boiled for 70min because I forgot to put the wort chiller in at 10min. Decided to add in a little more hops because of the boil. Meant to be .5 cascade but turned out to be .7. |
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Lemon Wheat
|
American Wheat or Rye Beer
|
5.9 Gallons |
1.054 |
1.013 |
5.37 |
16.98 |
4 °L
|
1.9K |
0 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 4/30/2015 7:29 PM |
| Notes: 0.5 Gallon Starter with 0.5LB DME |
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Oktoberfest Ale
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Oktoberfest/Märzen
|
10 Gallons |
1.058 |
1.013 |
5.83 |
29.77 |
13.71 °L
|
1.9K |
0 |
|
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|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 3:52 AM |
| Notes: |
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Hop Slam IPA
|
American IPA
|
21 Litres |
1.058 |
1.018 |
5.19 |
0 |
6.48 °L
|
1.9K |
0 |
|
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Author:
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LaOnda70
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|
| Boil
Size: 7 Litres |
Boil Time: N/A |
Boil Gravity: 1.174 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2014 5:27 PM |
| Notes: 1,7 kg Thomas Coopers Selection IPA |
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006. La Saison De L'Amour Amer
|
Saison
|
5 Gallons |
1.061 |
1.012 |
6.43 |
57.13 |
5.03 °L
|
1.9K |
2 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 4/8/2014 8:02 PM |
Notes: Yeast: Wyeast 3711 highly aromatic, peppery, spicy and fruity. I've heard online that citrus dominates. Enhances the use of aroma hops. Silky and rich (and dry?) mouthfeel from high attenuation.
Malts: Will use some Pilsen malt (not traditionally the biggest fan) to appease the style but will mix it with some light malt extract. Honey notes and pronounced maltiness from the abbey malt which will add complexity normally associated with Belgian ales. Carafoam for more body and head retention.
Hops: I would like the hops to be fruity and have citrus notes but I don't want it to clash with the yeast.
Centennial (60/40/0) Clean bittering. Floral and citrus aroma.
Amarillo (40/15/0) Floral and citrus.
Galaxy (Dry Hop) Citrus and passionfruit. Aroma quite intense at first, but mellows with age.
Brew day: May 4, 2014. Steeped 0.5 lbs of carafoam and 0.5 lbs of abbey malt for 30 minutes @ 74C.
I didn't see the late addition option in the fermentables section so I didn't incorporate it into my IBU calculation. I had originally shot for 25 IBUs...now I have 57. Oy vay. However, the calculation is based on adding the extract in the last 10 minutes. Mine was added more like 15 minutes, so the 57 IBU is more of a maximum. I still plan on dry hopping with 2 oz of Galaxy, but hopefully this isn't a hop bomb Saison. Now it doesn't fit BJCP guidelines, oh well! La Saison d'Oppy Amour.
Signs of fermentation 12 hours after pitching!
05/16: measured FG @ 1.012 - exactly where I want it! Took a sample and initial thoughts are that it has a spicy aroma and taste with a dry and bitter after taste. Hopefully dry hopping with 2 oz of galaxy hops for 10 days will impart some fruitiness to the aroma.
Took another sample on 05/29 and it tasted super sour. Maybe from all the citrus-y yeast and hops, especially the Galaxy in the dry hop? Hopefully it isnt an infection.
Bottling day: 06/03. Assuming 4.4 gallons to be bottled. Current temp of 23.2 degrees celsius. I did cold crash, but not for long, and it only got down to 16/17 degrees, so ill drop to 21. Shooting for 3.0 volumes of c02. Boil 5.13 oz of corn sugar.
Overall expectations: The first bottles will be overly citrusy, perhaps too much so, since the yeast is aroma-inducing. Suggest aging for a while to mellow out if the citrus/floral is too intense.
Sample on 06/13: First taste after a week in bottle and 24 hours in fridge. Overly sour and bitter, but this is not a bad thing. I like it. Michelle loves it. Very sour/citrus on the nose. Sharp, up-front bitter notes when tasting. Hopefully mellows well with time.
06/26: 3 weeks in bottles. Zero head. Could be dirty glass. Citrus aroma has subdued, but still present in taste. Tastes warmer (more alcohol) now.
A French-style Saison with large hints of fruit, including citrus and passionfruit, that makes this an easy-drinking beer. Perfect for those hot summer days.
08/07: 3rd last bottle - woah, foam immediately gushed out of the bottle as soon as I opened it. Bizarre. The others weren't overcarbed. I realllly need to mix the priming sugar with the beer next time I bottle. I can't think of another explanation. It's hard to taste anything other than the prickliness of the carbonation. Still rather spicy. At least its alcohol. |
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Nativity Imperial Sour Porter
|
Baltic Porter
|
6 Gallons |
1.082 |
1.026 |
7.38 |
24.37 |
35.6 °L
|
1.9K |
3 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.085 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2013 7:54 PM |
| Notes: Soured with combination of 1/2 pale chocolate and 1/2 aromatic. Soured from 6/27-30. Brewed |
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