Brulosophy Oktoberfest
|
Märzen
|
5.5 Gallons |
1.051 |
1.013 |
4.98 |
20.51 |
12.41 °L
|
1.6K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2017 6:28 AM |
Notes: |
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Lm Ris Miećka
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Russian Imperial Stout
|
22 Litres |
25.698 |
6.629 |
10.85 |
89.18 |
43.44 °L
|
1.6K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 22.9 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 9:33 PM |
Notes: |
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Batemans Dark Mild Clone
|
Mild
|
4 Gallons |
1.038 |
1.01 |
3.65 |
23.9 |
20.19 °L
|
1.6K |
0 |
|
Author:
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ryeguy88
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2015 9:56 PM |
Notes: |
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Drunk Monk IPale Ale - NHC Gold!
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American IPA
|
5.5 Gallons |
1.061 |
1.014 |
6.21 |
76.66 |
7.86 °L
|
1.6K |
0 |
|
|
Boil
Size: 6.62 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 7/10/2015 5:50 PM |
Notes: |
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Brown Ale Esb
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British Brown Ale
|
5.5 Gallons |
1.055 |
1.015 |
5.19 |
23.9 |
18.03 °L
|
1.6K |
0 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2016 11:22 PM |
Notes: |
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HeberHaus Belgian Pale Ale
|
Belgian Pale Ale
|
5.5 Gallons |
1.053 |
1.013 |
5.28 |
27.2 |
12.55 °L
|
1.6K |
1 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2015 11:35 PM |
Notes: |
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Native Ghost
|
Gueuze
|
5 Gallons |
1.05 |
1.003 |
6.24 |
0 |
3.7 °L
|
1.6K |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/18/2018 3:35 AM |
Notes: 1) In kettle #1, combine water (about 4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.
2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 4 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.
3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.
4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.
5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.
6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.
7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.
8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.
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SJ'S COCONUTS
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Pre-Prohibition Porter
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20 Litres |
1.049 |
1.011 |
5.01 |
24.89 |
29.28 °L
|
1.6K |
0 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 7/22/2017 8:39 AM |
Notes: |
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NEPAL (New England Pale Ale)
|
American IPA
|
28 Litres |
1.052 |
1.009 |
5.68 |
49.37 |
5.86 °L
|
1.6K |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 66 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2016 4:38 PM |
Notes: 5 mL de Hopshot - para azacca
6 mL de Hopshot - para cascade |
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Romulan Imperial Pale Ale
|
Specialty IPA: Belgian IPA
|
50 Litres |
1.075 |
1.012 |
8.27 |
79.03 |
7.25 °L
|
1.6K |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2016 11:13 AM |
Notes: |
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Citra Bomb IPA
|
American IPA
|
50 Litres |
1.075 |
1.017 |
7.59 |
90.15 |
8.25 °L
|
1.6K |
3 |
|
|
Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 10/7/2015 11:42 AM |
Notes: Meskes med 40-45 liter vann på ca 66 grader i 75 min. Kjør på med utmesk de siste 15 min. 80 grader, 60% på termostat. Hell av 5 liter og slå over hvert 5 min.
Skyll sakte i minst 90 minutter. Bruk omtrent 30 liter skyllevann som holder rundt 100 grader. Når tapping er ferdig så slås dunkene oppi kokekaret i samme rekkefølge som det ble tappet ut, det som evt er igjen av mesk slås i under kokingen.
Kokes i 90 minutter, følg tilsetningsoppskriften på humla. Kjøles ned til 20 grader før gjæres tilsettes i to gjæringskar. Vørteren fordeles likt i de to gjæringskarene, noen liter av gangen for å fordele temperaturen sånn noenlunde. Settes til gjæring i jevn temperatur rundt 20 grader i ca to uker. Etter fire dagers stormgjæring hives den siste tørrhumlen oppi. Karboneres på flasker med ca 7 gram sukker pr liter øl. Lykke til. |
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Blood Orange Wit
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Witbier
|
5.75 Gallons |
1.054 |
1.013 |
5.41 |
14.35 |
4.27 °L
|
1.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 1/27/2015 8:27 PM |
Notes: |
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Stout²
|
Russian Imperial Stout
|
42 Litres |
1.068 |
1.019 |
6.42 |
45.86 |
40 °L
|
1.6K |
0 |
|
|
Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 48.5 |
Mash Thickness: 2 |
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: 5/30/2014 1:45 AM |
Notes: Comprar o nacional Pilsen Agrária, em vez de American 2-row, ok? Vc vai economizar uma grana...
Malte Chocolate - Muntons - Importado (Inglaterra)
Os outros você acha com o próprio nome acima, lá no Lamas.
Compra também meio quilo de extrato de malte seco (em pó) pra gente fazer o starter.
E o fermento são dois pacotinhos.
É isso! |
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Carrot Cake Porter
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Brown Porter
|
6.1 Gallons |
1.055 |
1.014 |
5.46 |
12.81 |
28.67 °L
|
1.6K |
2 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2013 8:20 PM |
Notes: |
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Pre-Prohibition Cream Ale
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Cream Ale
|
6.5 Gallons |
1.049 |
1.008 |
5.33 |
25.42 |
2.97 °L
|
1.6K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/5/2016 6:26 PM |
Notes: |
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Belgian Sextuple
|
Belgian Tripel
|
11 Gallons |
1.137 |
1.025 |
14.69 |
83.83 |
9.84 °L
|
1.6K |
0 |
|
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Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 2/1/2015 9:03 AM |
Notes: |
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Twisted Oak Winter Cider
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Other Specialty Cider or Perry
|
6.25 Gallons |
1.063 |
1.001 |
8.24 |
0 |
9.93 °L
|
1.6K |
3 |
|
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Boil
Size: 6.25 Gallons |
Boil Time: N/A |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 59 ° F |
Priming Method: Keg/C02 |
Priming Amount: N/A |
Creation
Date: 1/23/2017 3:17 PM |
Notes: Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.
Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.
- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
- Primary fermentation: 4-5 weeks @ 59°
- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)
At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.
- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg. |
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Porter
|
Robust Porter
|
5.5 Gallons |
1.046 |
1.01 |
4.73 |
27.6 |
34.43 °L
|
1.6K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
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: 11/23/2013 8:32 PM |
Notes: |
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Mad Boris Russian Imperial Stout
|
Russian Imperial Stout
|
20 Litres |
1.101 |
1.017 |
11.04 |
76.75 |
47.62 °L
|
1.6K |
1 |
|
|
Boil
Size: 23.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sugar |
Priming Amount: 120g |
Creation
Date: 9/28/2017 10:02 AM |
Notes: |
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Black Butte Clone
|
Robust Porter
|
5 Gallons |
1.06 |
1.02 |
5.15 |
68.47 |
26.86 °L
|
1.6K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2013 12:38 AM |
Notes: |
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