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Muntons "Enhanced" Barley Wine
|
English Barleywine
|
10 Litres |
1.114 |
1.027 |
11.47 |
47.03 |
17.22 °L
|
2K |
0 |
|
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|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 12:11 PM |
Notes: Using Muntons pre hopped Barley wine can as liquid extract.
Therefore I don't know what kinds of hops have been used.
Bitterness should be 33-47 IBU according to Muntons recipe.
WYeast 1214 will be used.
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Twisted Oak Winter Cider
|
Other Specialty Cider or Perry
|
6.25 Gallons |
1.063 |
1.001 |
8.24 |
0 |
9.93 °L
|
2K |
3 |
|
|
|
| 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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Dirty Gnome
|
Belgian Golden Strong Ale
|
5 Gallons |
1.088 |
1.02 |
8.97 |
29.71 |
5.57 °L
|
2K |
0 |
|
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| Boil
Size: 5.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.073 |
Efficiency: 76 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: keg @ 38F |
Priming Amount: 10 psi |
Creation
Date: 2/3/2016 9:44 PM |
Notes: Add Candi Sugar to Primary. Dry hop at 38F. |
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Pine IPA
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American IPA
|
5.5 Gallons |
1.068 |
1.019 |
6.44 |
62.22 |
13.52 °L
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2K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 75 |
Boil Gravity: 1.09 |
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: 1/30/2016 8:38 PM |
Notes: Goals- utilize hops differently- first wort, get half of ibus from flavor/aroma, piney
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Jasmine Tea Wit (230)
|
Witbier
|
23 Litres |
1.046 |
1.011 |
4.61 |
11.52 |
3.23 °L
|
2K |
1 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2017 8:43 PM |
Notes: Jasmine Tea Leaf addition:
Add to whirlpool at 80 deg C and steep for 10 minutes before transferring to fermenter.
Fermentation:
Hold Ferment at 18 deg C for 48 hours and then slowly rise to 23 deg C over the next 2-3 days. |
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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
|
2K |
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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Ridin' Wit President Biden
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Witbier
|
2 Gallons |
1.063 |
1.014 |
6.37 |
31.68 |
5.78 °L
|
2K |
3 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 3/7/2017 11:25 PM |
| Notes: |
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Cream Lager
|
Light American Lager
|
5.5 Gallons |
1.038 |
1.01 |
3.71 |
17.17 |
2.79 °L
|
2K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2016 1:51 PM |
| Notes: |
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Pater Porter
|
Pre-Prohibition Porter
|
5 Gallons |
1.075 |
1.023 |
6.73 |
60.7 |
31.59 °L
|
2K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2016 3:47 AM |
| Notes: |
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Alexander The Blessed Barrel Aged Stout
|
Russian Imperial Stout
|
5 Gallons |
1.142 |
1.031 |
14.59 |
66.83 |
50 °L
|
2K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2015 4:52 AM |
Notes: Age for 30 days at 65°F (18°C) with oak cubes.
Boil for 90min.
3 packages California Ale (White Labs #WLP001) |
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Mangifera! V2
|
Fruit Beer
|
10.5 Gallons |
1.052 |
1.012 |
5.18 |
37.34 |
5.45 °L
|
2K |
0 |
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| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: forced carb |
Priming Amount: N/A |
Creation
Date: 6/6/2015 7:21 PM |
Notes: Won 3rd place in the 1st Annual Plattsburgh Brewfest Homebrew competition.
Won 2nd place in its category in the 2016 Greg Noonan Homebrew Competition.
Brewed a large batch as a single boil, then split out 1.5 gallons of wort to be Mango Ale and the rest was fermented as a normal Pale Ale
OG of wort was 1.050, fermenter topped slightly to hit 1.5 gallons, resulting in SG of 1.045.
Hop Additions in the recipe are for the large volume in the boil, then for the 1.5 gallon side-batch for dry-hopping.
For the 1.5 gallon batch:
- Fermented at started at 75F, then moved to 65F (Carboy at 67F during active fermentation).
- Dry-hopped with 10g Cascade when racking to secondary (7 days).
- Hop tea with 3g Summit and 10g Cascade, added at bottling.
- Mango Extract added a rate of 1.5 oz per gallon. |
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Simple IPA (Santium + Experimental) BE1
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American IPA
|
14 Litres |
1.059 |
1.016 |
5.64 |
110.1 |
8.62 °L
|
2K |
0 |
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| Boil
Size: 4 Litres |
Boil Time: 20 |
Boil Gravity: 1.031 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2015 12:41 AM |
Notes: US-05 rehydrated. In fermenter 14 June 2015.
Updated IBU calcs based on 9 minute extra boil time for each addition accounting for extra 8%(?) utilisation during the whirlpool stand.
Whirlpool hop-stand additions for 30 minutes starting after flameout at 95c.
No hop bag in boil - hop pellets straight into boil-strained through sieve into fermenter.
Dry hopped in stocking. Squeezed twice.
2 litre ice block to chill boil wort.
Bottled 4 July 2015.
Cold conditioned in work fridge for 2 weeks from 17 July.
Early taste - good but a little too much crystal. Sweetness may fade. |
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Rarin Red Irish Ale
|
Irish Red Ale
|
5.5 Gallons |
1.042 |
1.011 |
4.18 |
24.69 |
15.29 °L
|
2K |
3 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 74 |
Mash Thickness: 1.47 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: kegging |
Priming Amount: N/A |
Creation
Date: 2/8/2015 1:50 PM |
| Notes: |
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O'Tannenbaum - Christmas Ale
|
Winter Seasonal Beer
|
5.75 Gallons |
1.07 |
1.022 |
6.32 |
25.85 |
10.7 °L
|
2K |
1 |
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| Boil
Size: 7.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2018 3:06 AM |
| Notes: I call this one Weihnachtsbier which is Christmas Beer in German. You will be delighted with the results of this recipe. resist temptations to throw in more honey in than the recipe says. Too much honey will make the beer too dry and more alcohol forward than it needs to be. I made the one last year with 1028 but had to switch to Nottingham because 1028 wasn't available anywhere. Make sure you use a blow off with this yeast. It's takes a while to get ramped up but when it does look out. The finished product seemed a little alcohol forward but after conditioning in the keg for a couple of days it already started mellowing out and you could get more of the maltiness coming through. Great Holiday beer. Cheers ! |
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Bakke Brygg Irish Red Ale 50 L
|
Irish Red Ale
|
50 Litres |
1.045 |
1.012 |
4.29 |
26.84 |
14.71 °L
|
2K |
0 |
|
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|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 1/17/2015 11:49 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 26,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP007, WLP028, Danstar Nottingham |
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Pliney And Friends
|
Imperial IPA
|
5.5 Gallons |
1.077 |
1.014 |
8.34 |
122.77 |
7.66 °L
|
2K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
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: 12/29/2011 4:53 PM |
Notes: Mashing with 6.25 gallons, dunk sparging in 2.5 gallons. Squeeze bag.
Dry hopped at 29 Days.
Created Hop Tea using 1oz Simcoe. Added at same time as Dry hop. |
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*2G Mr. Beer - Pennsylvania Traditional Lager (CZ)
|
American Lager
|
2.25 Gallons |
1.04 |
1.009 |
4.1 |
6.31 |
7.06 °L
|
2K |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.182 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2019 6:17 PM |
| Notes: |
|
|
Huell Melon Saison
|
Saison
|
46 Gallons |
1.053 |
1.011 |
5.62 |
20.97 |
3.8 °L
|
2K |
0 |
|
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|
| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2017 4:37 PM |
| Notes: |
|
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Motueka Saison
|
Saison
|
2 Gallons |
1.053 |
1.012 |
5.46 |
29.83 |
7.64 °L
|
2K |
0 |
|
|
|
| Boil
Size: 2.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 4:56 PM |
| Notes: |
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Sierra Pale (Sierra Nevada Pale Ale Clone By Vermont Homebrewers Supply)
|
American Pale Ale
|
5 Gallons |
1.043 |
1.011 |
4.24 |
68.21 |
0 °L
|
2K |
0 |
|
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Author:
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Kneel Dee Farewhether
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|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 7/10/2011 11:55 PM |
| Notes: |
|
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