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DevilsFunk 666
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American IPA
|
35 Litres |
21.271 |
4.207 |
9.47 |
4.07 |
14.17 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 16.8 |
Efficiency: 83 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2015 6:54 AM |
| Notes: |
|
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ZAR IPA
|
American IPA
|
25.99 Litres |
1.061 |
1.01 |
6.67 |
66.0821 |
7.39 °L
|
1.9K |
2 |
|
|
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| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 3/22/2021 5:07 AM |
| Notes: |
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#0012 - Bell's Two Hearted Ale Clone
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American IPA
|
5.5 Gallons |
1.062 |
1.014 |
6.3 |
90.92 |
6.56 °L
|
1.9K |
0 |
|
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Author:
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SirMontalbon
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2015 8:19 PM |
Notes: http://imgur.com/r/Homebrewing/bfITU9X
Screwed up and put WY3068 weizen yeast instead of WLP051 California Ale v.
Kegged 7-7-2015 |
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Lazy Hazy Session IPA
|
American IPA
|
19 Litres |
1.047 |
1.011 |
4.74 |
94.71 |
4.53 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 8/11/2018 2:36 AM |
| Notes: |
|
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Burton IPA
|
English IPA
|
22 Litres |
1.07 |
1.015 |
7.15 |
62.58 |
8.05 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2015 12:23 PM |
| Notes: 60gr oak chips per 15gg |
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IPA (No Dry Hop)
|
American IPA
|
5.5 Gallons |
1.061 |
1.015 |
6.14 |
67.69 |
6.28 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2018 2:21 PM |
| Notes: |
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Farmhouse Style Oat Braggot Heavy
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Braggot
|
5 Gallons |
1.103 |
1.009 |
12.43 |
21.19 |
7.61 °L
|
1.9K |
0 |
|
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Honey |
Priming Amount: N/A |
Creation
Date: 3/22/2018 10:34 PM |
| Notes: Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling. |
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Hoppy Matrimony Pale Ale (5)
|
American Pale Ale
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5.6 Gallons |
1.049 |
1.011 |
5.02 |
33.87 |
10.11 °L
|
1.9K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 72 |
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: 6/26/2016 5:01 PM |
Notes: Second generation US-05. About 1.5 cups of slurry pitched.
Ferment around 66-68 |
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Hazy Pale Ale
|
American IPA
|
25 Litres |
1.049 |
1.011 |
4.95 |
13.37 |
4.57 °L
|
1.9K |
0 |
|
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|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.2 |
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: 4/12/2021 8:29 PM |
| Notes: |
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Kirin Lager V2
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German Pilsner (Pils)
|
5 Gallons |
1.05 |
1.013 |
4.85 |
0.84 |
9.37 °L
|
1.9K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2020 6:32 PM |
| Notes: 11/14/20- making today, hoping for a light crispy Kirin clone! |
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Humpty Dumpty English Bitter
|
Ordinary Bitter
|
5.25 Gallons |
1.035 |
1.01 |
3.33 |
49.47 |
4.3 °L
|
1.9K |
1 |
|
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 3.5 oz |
Creation
Date: 3/22/2019 8:56 PM |
Notes: Add half the gypsum to 3.5 gal of water. Heat water to 145 degree F (62.5 C) water and mix well. The temperature will stabilize between 130 and 135 degrees F (54.5-57 C). Add heat if necessary and hold the temperature at about 133 degrees F (56 C) for 30 minutes. Don't worry about a 3- to 5-degree F (2- j C) temperature drop during this time.
Raise mash temperature to about or just below 155 degrees F (68 C). Hold at 149 to 155 degrees F (65-68 C) for 45 minutes, stirring occasionally.
Complete conversion by raising the temperature to 158 degrees F (70 C) and holding for 10 to 20 minutes or until an iodine test indicates complete conversion. Then add more heat to raise the temperature to 167 degrees F (75 C).
Sparge with 3.5 gallons (131) of hot water at 170 degrees F (76 C) (add the other half of the gypsum to the sparge water). The volume of the wort before boiling should be about 7.5 gallons (21 I).
Bring the sweet wort to a boil and add the rapidura or invert sugar and boiling hops and boil for 50 minutes. Add the Irish moss and boil for 5 more minutes. Then add the aroma hops and boil a final 5 minutes. Cool the wort to about 70 to 75 degrees F (21-24 C).
The final primary batch size is 5.25 gallons (20 I). If necessary, add additional cold water to achieve this volume. Add yeast when the temperature of the wort is about 70-75 degrees F (21~24 C). Preferably ferment at 70-72-degree F (21-22 C) range for about 4 to 6 days or until fermentation is complete and appears to clear and darken. At this point, transfer the beer into a secondary fermenter and add the 1/2 ounce (14-gm) Kent Goldings hop pellets. Let the fermentation complete and settle in the secondary for 7 days. For best results, secondary "cellar" or age at 50 degrees F (l0 C) to help drop yeast out of suspension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at about 70 degrees F (21 C).
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Passion Fruit Wit
|
Witbier
|
47 Litres |
1.053 |
1.014 |
5.07 |
11.28 |
3.99 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 4:49 AM |
Notes: http://www.homebrewtalk.com/showthread.php?t=576515&page=1
https://www.averybrewing.com/beers/liliko-i-kepolo
Autre option de levure : WLP400
Split batch avec une Quick Sour de Dunham @ 60min. Le hop bill et les épices est juste pour la portion fruit de la passion.
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Og sour 1.046
Og wit 1.047
FG wit 1.010 = 5%
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Smoked Helles 1.0
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Specialty Smoked Beer
|
5.75 Gallons |
1.047 |
1.014 |
4.35 |
14.95 |
4.54 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 66 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2016 2:34 PM |
Notes: LODO Smoked Helles
Actual Calculated pitch rate is 2.75 MM/ml/deg P |
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Mini Pale Ale (Galaxy, Centennial)
|
Special/Best/Premium Bitter
|
4.7 Litres |
1.045 |
1.014 |
4.12 |
26.62 |
7.19 °L
|
1.9K |
0 |
|
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|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 74 |
Mash Thickness: 2.5 |
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: 3/16/2014 11:21 PM |
| Notes: |
|
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DECEPTION CREAM STOUT
|
American Stout
|
19 Litres |
1.059 |
1.016 |
5.55 |
35.6 |
44.67 °L
|
1.9K |
1 |
|
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|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 7:22 AM |
| Notes: |
|
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Kjeller 5 Tsjekkisk Pilsner 25 L
|
Bohemian Pilsener
|
25 Litres |
1.051 |
1.01 |
5.38 |
31.6 |
3.37 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: 6 g sukker/l |
Creation
Date: 10/7/2015 1:25 PM |
Notes: Kjøl ned vørter til 10 grader før pitching av gjær.
Gjæring på 10 grader i ca 10 dager, eller til 2/3 av FG er nådd. Øk så temperaturen gradvis opp til 16-18 grader, ca 1 grad pr. dag. La stå på denne temperaturen i to-tre døgn. Dette kalles en diacetylrest, og gjøres for å hjelpe gjæra å felle ut et stoff som heter diacetyl som produseres under gjæringa. Etter to-tre dager, senk temperaturen gradvis ned til 4 grader. |
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Belgian Orange Witless
|
Belgian Specialty Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.43 |
24.49 |
5.76 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 5/22/2015 3:00 PM |
Notes: Grate orange rind; add to 2 cups water; bring to a boil then cool. Strain over primary fermenter (prior to pitching yeast) through a hop ball mesh capturing rind; immerse with cooled wort.
Brewed: 27-28 Jun
Post Mash: 1.034
O.G: 1.053
Racked to 2ndry: 10 Jul
Bottled: 1 Aug 15
F.G: 1.002
Consumed 16 Aug 15 |
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Westvleteren 12 CB
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.104 |
1.019 |
12.44 |
32.74 |
35.19 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 3:10 PM |
| Notes: |
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SchuBrew Pumpkin Graham Cracker Ale
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Spice, Herb, or Vegetable Beer
|
3 Gallons |
1.065 |
1.016 |
6.36 |
33.72 |
14.25 °L
|
1.9K |
0 |
|
|
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2015 12:57 AM |
| Notes: |
|
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Hop Whore
|
American IPA
|
5.5 Gallons |
1.063 |
1.012 |
6.72 |
85.68 |
9.13 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2014 5:27 PM |
Notes: Brewing today 5/24/14
My OG 1.062
6/7/14 - California Chrome fails to capture the triple crown, and my FG= 1.011
ABV 6.69%
7/25/14 - Tweaked recipe, added 1 lb. of Victory Malt. Brewing tomorrow.
1/17/15 brewing this again OG=1.066
FG =1.019 early tasting, yum
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