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Breakside IPA Clone (modified)
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American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.64 |
90.83 |
5.74 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 11.25 psi |
Creation
Date: 6/28/2020 5:45 PM |
Notes: This is the best homebrew I've made to date!
I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/
-Increased 2-row from 8.75lb. to 10 lb.
-Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L.
-Increased Light Munich from 12 oz. to 1 lb.
-Used 18g Cascade (6%AA) instead of Centennial at 10 min.
-Used Cascade instead of Chinook at whirlpool
-Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!)
-Used 20g of SafeAle US-05 instead of WLP001.
-Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown.
DIRECTIONS:
Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11.
BREAKSIDE BREWER’S NOTES:
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point. |
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Damnation Clone
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Belgian Golden Strong Ale
|
5.5 Gallons |
1.07 |
1.01 |
7.79 |
26.55 |
7.45 °L
|
1.9K |
0 |
|
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Author:
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2018 1:35 AM |
Notes: Sub yeast: WLP 500 (Monestary Ale)
Pitch the yeast with the wort temperature at or just below the minimum recommended temperature (65F) and let it rise slowly over the next 4 days to the high end of the range (upper 70s). This will help balance the variety of flavors that a particular yeast is capable of producing at different temperatures. Yeast can generate heat up to 7-9 degrees above the ambient temperature during fermentation, so you need to keep the ambient temperature below the minimum fermentation temperature for the first couple of days so the wort does not get too warm too fast. |
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Belgian Golden Strong
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Belgian Golden Strong Ale
|
11 Gallons |
1.071 |
1.017 |
7.13 |
31.29 |
6 °L
|
1.9K |
0 |
|
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| Boil
Size: 13.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 10/6/2015 11:44 AM |
Notes: FERMENTATION:
Start at 68* raise over 4 days to 73* hold at 73 for 10 days.
As Primary slows down, add 1/2 the belgian candi sugar.
2L stepped up to 3L starter
I calculated the entire amount of Candi sugar under fermentables just for the recipe design. Once I actually am ready to brew, I will remove 1/2 of the sugar to make my gravities line up correctly (i.e. preboil, post boil)
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Chocolate Stout
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Oatmeal Stout
|
5.5 Gallons |
1.072 |
1.02 |
6.81 |
54.57 |
49.91 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: 1 |
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: 10/13/2016 11:02 AM |
Notes: Modified version of Rogue Chocolate Stout. Increased IBUs to be closer to the actual beer as the Zymurgy recipe incorrectly only has 40IBUs. Color was also very light, so increased roasted grains. The actual beer is 135L, so this is still pretty far off in color, but was shooting for a lighter / more chocolatey flavor. Added cocoa nibs to the end of the boil, need to determine if they are best served added to the secondary or to the end of boil. Chocolate extract is used in secondary to give strong chocolate aroma/flavor. I'm not sure about vanilla use, perhaps only a hint would be nice, but I may need to adjust to not overpower the beer. There is no vanilla in Rogue.
Decided to drop vanilla. Flavor seems perfect - similar in some ways to Rogue, but much more silky/chocolatey along the lines of Shake, but not sweet like that beer. I'm really happy with this recipe! |
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#Sierra Nevada Celebration Ale - CLONE
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American IPA
|
35 Litres |
1.065 |
1.018 |
6.13 |
55.42 |
9.15 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 38.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2018 1:17 PM |
| Notes: |
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Kelsey's Mosaic IPA
|
American IPA
|
1 Gallons |
1.067 |
1.015 |
6.86 |
109.36 |
11.14 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 5/5/2018 12:03 AM |
| Notes: |
|
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Tank 7 Clone
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American Light Lager
|
5 Gallons |
1.077 |
1.012 |
8.62 |
34.99 |
4.12 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.129 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2017 12:06 AM |
| Notes: |
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Saison Du Swamp
|
Saison
|
5.5 Gallons |
1.062 |
1.013 |
6.4 |
35.25 |
7.89 °L
|
1.9K |
1 |
|
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Author:
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Old Goat Brewing
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 11/11/2012 11:16 PM |
| Notes: |
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Citra Single Hop IPA (AG)
|
American IPA
|
5.5 Gallons |
1.046 |
1.009 |
4.75 |
67.45 |
7.19 °L
|
1.9K |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2016 4:44 PM |
Notes: A BIAB recipe, the grain is steeped in a small kettle with 3.5 gal of water. The idea is to have optimum mash thickness, whether or not this is a relevant parameter is up for debate. We then dip the bag in the larger kettle which contains the sparge water. 5-10 mins in the sparge and we obtain an efficiency of about 70%.
On our first brew of this recipe, we did a rinse sparge and did not extract enough sugars. As a result, we produced a very light version with ABV just under 4%. The recipe has been updated to reflect the 70% efficiency and target ABV of 4.5%. |
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Mango Wheat
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American Wheat or Rye Beer
|
5 Gallons |
1.053 |
1.013 |
5.24 |
16.9 |
4.05 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 10/1/2015 1:42 PM |
| Notes: |
|
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Yooper's Oatmeal Stout
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Oatmeal Stout
|
5.5 Gallons |
1.05 |
1.013 |
4.93 |
34.96 |
40.39 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/22/2015 10:31 AM |
| Notes: Use Newcastle yeast |
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Blood Orange Wit (1-10-14)
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Witbier
|
5 Gallons |
1.053 |
1.013 |
5.26 |
27.72 |
3.34 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2014 4:27 PM |
Notes: No Chill- Started a yeast starter day before and pitched 1-11-14 of 1 gal starter.
SG: 1.044 FG: 1.009 ABV 6%
2-1-14 Added zest and guts minus pith of 3 blood oranges and 1/2 oz dried sweet orange peel.
2-17-14 Kegged w/ Gyle ( 1.5 qts of original wort )
Pitched in keg with slurry of Strand Brewing Harvest Ball Orange Wit to kick start Gyle Carbonation.
Great flavor and clearer than expected. Will tap in 2 weeks after keg conditioning is complete. |
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One Eyed American Stout
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American Stout
|
10 Gallons |
1.054 |
1.015 |
5.19 |
28.7 |
42.04 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 5/5/2013 3:55 PM |
| Notes: |
|
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Citra Pale Ale
|
American Pale Ale
|
20.8 Litres |
1.058 |
1.011 |
6.28 |
54.77 |
8.55 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 27.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2015 4:16 AM |
| Notes: |
|
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Ekuanot Smash
|
Blonde Ale
|
11 Gallons |
1.046 |
1.009 |
4.92 |
40.39 |
3.25 °L
|
1.9K |
1 |
|
|
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 6/22/2017 11:49 AM |
| Notes: |
|
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Salty Dog Gose
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Gose
|
23 Litres |
1.05 |
1.013 |
4.96 |
10.01 |
3.53 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2017 4:58 AM |
Notes: - Consider using brewing salts.
- Use sour tub.
- Remove 1cup of grains before mashing to use as sour starter.
- Add back to mash following 60mins mash.
- Cover mash with weighted plastic and cover.
- Leave mash in tun for 36 hours at 46-49C to kettle sour.
- Heat back to 77C to mashout and sparge, continue as normal.
- Add sea salt at end of boil.
- Primary ferment 2 weeks at 20C.
- Transfer to secondary, add grapefruit peels and sit for four weeks at 21C.
- Bottle and sit for further four weeks. |
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Franziskaner Hefe Weisse 3.5g
|
Weizen/Weissbier
|
3.5 Gallons |
1.052 |
1.014 |
5.09 |
12.65 |
3.63 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2014 3:06 AM |
| Notes: Ferment 10 days at 64-68 degrees |
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Pig & Goose Brown Ale
|
American Brown Ale
|
22 Litres |
1.06 |
1.017 |
5.69 |
29.76 |
24.81 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 11/4/2014 5:09 AM |
| Notes: Rehydrate the yeast and leave for 30mins or so. Oxygenate the wort for 30mins then add yeast and ferment around 18.5C. Dry hop after 7 to 10 days of good fermentation for another 5 to 7 days what ever you prefer. Chill to 2c for a few days then rack to keg. Carb at your personal prefrence, I usually aim for 2.5 for american style brews. Leave for a week and then consume to your delight. Should not be to bitter with plenty of malt flavour, nutty, bready and a good balnace of aroma and flavouring hops. A good recipe to tinker with. Water profile makes a big difference here, keep the PH down. |
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#AlapIPA
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American IPA
|
20 Litres |
1.058 |
1.01 |
6.19 |
47.43 |
7.32 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 121 g |
Creation
Date: 10/15/2018 10:46 AM |
| Notes: |
|
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Guinness Draught
|
Irish Stout
|
12 Gallons |
1.05 |
1.009 |
5.44 |
35.28 |
31.24 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.6 |
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: 5/26/2019 4:36 PM |
| Notes: |
|
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