Straight Up Semi-Sweet Cider
|
English Cider
|
5 Gallons |
1.052 |
1.01 |
5.53 |
0 |
3.86 °L
|
1.6K |
1 |
|
|
Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.26 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2015 9:58 PM |
Notes: |
|
Ale: Keeper: NEIPA
|
Specialty IPA: New England IPA
|
11 Gallons |
1.071 |
1.019 |
6.89 |
67.07 |
5.63 °L
|
1.6K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 8/30/2018 3:27 PM |
Notes: 10/29/2019
This beer was delicious. It got better with a little bit of age on it, like the 3rd week it was pineapple and citrus goodness.
Acid malt was originally 1 lb but pH went down to 5.13 so adjusted down to .75lbs. 9/4/2018
9/16/2018
Originally included a .5 ounce simcoe charge for bittering at 30 minutes, about 10 IBU plus 1.3oz Simcoe in the whirlpool. Removed because the resulting beers was more resin-bitter than I wanted. I think lowering the IBUs from 80 to 60 and removing that pine-resin flavor will improve the beer significantly
2/21/2019
Removed Maris Otter, made all canadian 2-row and flaked oats. |
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Raspberry Ripple Stout
|
Sweet Stout
|
23 Litres |
1.05 |
1.031 |
2.53 |
51.86 |
30.04 °L
|
1.6K |
1 |
|
|
Boil
Size: 29.62 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 4 |
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: 6/4/2018 1:58 PM |
Notes: Total liquor 34.22
Mash volume 18.4
Sparge volume 15.82
Tasting notes:
Wow! After a prolonged period in the bottle (around 12 months - while I was away from home) This has developed into one of the best beers I have ever made. It has a massive hit of raspberries on the nose, and a long, subtle bitterness on the palate. It is medium to full-bodied and as smooth as a nitro stout. Brilliant.
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Clone Erdinger
|
Weissbier
|
50 Litres |
1.046 |
1.012 |
4.38 |
9.64 |
5.77 °L
|
1.6K |
0 |
|
|
Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2018 8:08 PM |
Notes: Buscarei uma aparência mas turva com uma maturação curta, 5 dias a 5 Cº, espuma consistente bem caracteristico do estilo Weiss, Aromas de banana e cravo (bem sutil), tambem aromas mais florais com o lupulo classico alemão.
sabor leve com notas adocicadas e quase sem amargo de lupulo. facil de beber com teor baixo e corpo moderado. |
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Pee-vo
|
Piwo Grodziskie
|
5.5 Gallons |
1.039 |
1.007 |
4.15 |
32.78 |
3.52 °L
|
1.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2017 1:35 AM |
Notes: |
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Cascade Imperial High Gravity
|
American IPA
|
5.5 Gallons |
1.083 |
1.018 |
8.55 |
107.5 |
5.52 °L
|
1.6K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 4.7 |
Creation
Date: 7/21/2017 1:59 AM |
Notes: DOUBLE PITCH or use yeast starter. Yeast option isWyeast1272 American Ale II. 66-68 degrees is perfect.
Strike water at 165.1 with grains at 70 to achieve 152 content in mash.
Begin recirculating at 55 min in mash. Continue for 20 minutes. Then commence sparge.
NOTE: ADD CORN SUGAR WITH 5 MINUTES REMAINING IN BOIL
Final gravity should land in the 1.014-1.017 range. |
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Pale Ale - Honeysuckle & Spruce Tip Split 10 Gal
|
American Pale Ale
|
11 Gallons |
1.052 |
1.011 |
5.44 |
45.81 |
5.57 °L
|
1.6K |
3 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2017 6:53 PM |
Notes: You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water (per 5 gallons):
3g CaCl
3g Gypsum
0.5 g Epsom Salts
If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).
https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/
http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/
http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html |
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Little Twist APA
|
American Pale Ale
|
24 Litres |
1.059 |
1.014 |
5.91 |
37.17 |
5.51 °L
|
1.6K |
2 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 4.79 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2016 10:58 PM |
Notes: |
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Oak Barrel Ale
|
Wood-Aged Beer
|
12 Litres |
1.061 |
1.015 |
6.05 |
20.66 |
22.45 °L
|
1.6K |
1 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 1/11/2016 3:58 PM |
Notes: 9.25 L mäskivesi 80 C, uuni 70
0 71
15 71
30 70.5
45 69
60 68.5, uuni 75
75 68
90 67
Huuhteluvettä 12.5 L 85 C
OG 1.064
FG 1.020 |
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Mudd Butt
|
Brown Porter
|
5 Gallons |
1.069 |
1.019 |
6.54 |
17.17 |
37.71 °L
|
1.6K |
1 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/31/2012 1:54 AM |
Notes: Things to do different:
1. Take out Cocoa Beans from next batch
2. Add an ounce of hops
3. Use all Dry Malt Extract
4. Use all Dark Malt
5. Layer flavor of Maply syrup (30 minutes of boil then 5 minutes left in boil)
6.
Tasting:
Week1: Color good |
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Fast Cherry Sour
|
Flanders Brown Ale/Oud Bruin
|
5 Gallons |
1.058 |
1.006 |
6.81 |
13.42 |
12.1 °L
|
1.6K |
0 |
|
Author:
|
|
octopussy
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 10:15 PM |
Notes: 2 lbs of sour dried cherries
kettle sour
yeast farmouse brett mix
|
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Lemon Wheat
|
American Wheat or Rye Beer
|
5.9 Gallons |
1.054 |
1.013 |
5.37 |
16.98 |
4 °L
|
1.6K |
0 |
|
|
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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My Belgian Dubbel V1.0
|
Belgian Dubbel
|
24 Litres |
1.069 |
1.015 |
7.14 |
23.65 |
28.09 °L
|
1.6K |
2 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2015 5:01 PM |
Notes: Method:
1. Heat 19l of water to ?°c
2. Add grains and mash for 1 hour at 69°c
3. After an hour raise temp to 80°c
4. Mix well and leave settle for 15 minutes?
5. Drain and recirculate then pour into boiler.
6. Add 14.6l of water at 80°c to the mash.
7. Mix well and leave settle for 15 minutes.
8. Drain and recirculate then pour into boiler.
9. Boil wort for 1 hour, with the following additions:
60min 25g Fuggles
45min 20g Bramling Cross
7min Whirlfloc tablet
5min 10g Fuggles
5min 10g Bramling Cross
10. Pour wort into sanitised fermentor and cool rapidly to 20°c |
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Mama J's Summerbrau
|
Kölsch
|
5 Gallons |
1.049 |
1.012 |
4.77 |
27 |
4.66 °L
|
1.6K |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2013 10:08 PM |
Notes: Going to brew this in a bag. |
|
Weg Farmhouse Ale
|
Saison
|
6 Gallons |
1.051 |
1.011 |
5.29 |
32.18 |
5.64 °L
|
1.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2014 7:58 PM |
Notes: |
|
Maclay's Oatmalt Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.056 |
1.013 |
5.67 |
38 |
37.17 °L
|
1.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2013 4:58 PM |
Notes: |
|
Verdensomseiling
|
Saison
|
25 Litres |
1.048 |
1.011 |
4.89 |
33.94 |
8.57 °L
|
1.6K |
2 |
|
Author:
|
|
GunnarH
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 83 |
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: 4/12/2012 11:49 PM |
Notes: Belgian Saison..
..spiced with Mexican jalapeno
..Japanese Soarachi hops
..hopped like its going to India
(ok, not really that high IBU, more hops next time)
..brewed by Norwegians
Ok, it's a Brooklyn Brew Shop Clone ;)
-single hopped with Sorachi since I could not get Pacific Jade
-watered down slightly to meet summer brew competition requirements.
Post brewing notes:
Nice light and very drinkable. Used thre Jalapeno and one Habanero, most noticable as a bit sharp almost metallic aftertaste, Could use more, not that hot and hotness fades while aging.
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Pale Ale
|
Belgian Golden Strong Ale
|
10.5 Litres |
1.035 |
1.007 |
3.71 |
21.43 |
3.32 °L
|
1.6K |
0 |
|
|
Boil
Size: 4 Litres |
Boil Time: 20 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 2:07 AM |
Notes: |
|
Sarah Cynthia Silvia Russian Imperial Stout
|
No Profile Selected |
12 Gallons |
1.115 |
1.02 |
12.45 |
201.63 |
63.12 °L
|
1.6K |
0 |
|
|
Boil
Size: 14.7489 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2011 1:38 AM |
Notes: Pitch onto yeast cake from Blind Eye Dry Stout |
|
I DON'T KNOW ALE #1
|
Imperial IPA
|
5 Gallons |
1.079 |
1.02 |
7.73 |
64.98 |
12.55 °L
|
1.6K |
1 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.121 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2013 3:26 PM |
Notes: The flavor of this beer is best described as like a Deschutes Brewery Inversion IPA.
Very thick and syrupy
Nice balance of malts, grain and hops, with a slightly pronounced hop finish on the back of the throat
Color is classic amber ale
Requires "5" yeasts to achieve required cell count for proper fermentation or a yeast starter equivalent to the cell count for proper pitch rate.
Strike water requires 173 degrees. |
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