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Citra Honey Pale Ale
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American Pale Ale
|
5.5 Gallons |
1.059 |
1.014 |
5.88 |
36.88 |
5.97 °L
|
1.8K |
2 |
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Author:
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DanC
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg-Set and Forget |
Priming Amount: 9-10 psig |
Creation
Date: 12/23/2013 10:38 AM |
Notes: Initial strike water temperature at 175F. Mash in for 60 minutes. Vorlauf until clear liquid. Drain into brew pot. Batch sparge with 190 F water to bring temperature close to 170. Mix grains and then vorlauf after 10 minutes. Drain into brewpot, add rinse water over grains to boil volume and continue as normal.
Add honey at 15 min.
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Shake And Brew
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Vienna Lager
|
8 Litres |
1.05 |
1.01 |
5.16 |
27.64 |
16.9 °L
|
1.8K |
1 |
|
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| Boil
Size: 1.1 Litres |
Boil Time: 5 |
Boil Gravity: 1.362 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/3/2022 10:34 AM |
Notes: Using a 9L keg: Heat keg up with a boiling starsan water mix and drain. Add 1kg of either Dry spray malt extract or 1.1L of heated liquid malt extract (hot as you can get it). Add 1L of hot fresh boiling water to DSME or 2L of hot fresh boiling water to Liquid malt. Add hops, sugar and water treatment, yeast nutrient. Shake to mix. Let stand at near boiling temp for 5 mins. Longer if you want more bitterness. Top up water to 8L. Oxygenate. Allow to cool to fermenting temp. Add yeast. Seal keg. Shake, add spunding valve. Ferment as required.
You could add the hops to the boiling water prior to adding.
Ive used bottled water in this recipe.
Keg will need floating dip tube to OUT post.
ACTUAL METHOD USED.
Due to the dip tube rattling inside the keg I mixed and boiled the bottled water and malt extract in a sauce pan. First hops in the boil for 8 mins. Second hop in the keg prior to sealing at 15c. You could dry hop day 2 or 3 for biotransformation, whatever that is!!. Im nit very hopping so will go to 20psi.
Ferment, cold crash and serve from the keg as above.
7L of Carrick Glen Mineral water used.
Brewed on 20/09/22: Cooled overnight before adding final hops and yeast. Day 15 appeared to have finished fermenting. Crash cooled on 07/10/22 Day 17.
By 13/10/22 it had cleared on its own without any finings or getting, Day 23.
Excellent head, slight yellow colour. Distinctive strong Lime Aroma with Lime and sherbet type aroma. A bit sweet, slight toffee and sherbet flavour. A very nice beer for such minimum effort. Certainly will repeat.
Ive since done a shake and Brew IPA in 19L keg. Turned out 6.43% and had a very strong flavour with a slight, alcohol flavour. |
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Four Winds IPA Clone - Winner
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American IPA
|
23 Litres |
1.071 |
1.017 |
7.04 |
88.74 |
10.82 °L
|
1.8K |
2 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2019 1:32 AM |
| Notes: |
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Bourbon Barrel Porter
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Robust Porter
|
5.2 Gallons |
1.063 |
1.018 |
5.94 |
71.61 |
50 °L
|
1.8K |
1 |
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| Boil
Size: 6.26 Gallons |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2017 1:17 PM |
Notes: -Yeast Starter/Stir Plate 1.0L, 80g light DME, Omega Yeast Slurry Scottish Ale OYL-015, 228 billion cells needed, 236 billion cells starter
-2 weeks in primary
-4 weeks in secondary
-Soak Oak cubes in Bourbon 48 hrs
-Add Bourbon/Oak Cubes at week 2 in secondary
The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer. Recommended: 2-stage fermentation and yeast starter. |
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Steve's Special Stash (SSS) [Cinnamon]
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Oatmeal Stout
|
24.5 Litres |
1.062 |
1.014 |
6.23 |
20.56 |
40.66 °L
|
1.8K |
0 |
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| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 2/14/2017 11:31 AM |
Notes: Substitutions
- Briess Victory instead of American
- Belgian candi syrup for Black Strap molasses
- S-04 for WLP017
- Used rolled oats
- EKG & Fuggles instead of Magnum (280g)
26/2/17
-Dark grains added late (20 min left) in mash
- Strike Temp. 70C
8/3/17
- FG 1015, cold crashed
10/3/17
- Gelatin added at 1C
13/3/17
- Kegged
15/4/17
- tasted mildly of cinnamon, pretty tasty with mild roasted flavours. Ran through a Randle filled with blueberries and it tasted amazing, big strong milkshake sweet body. Superb winter dessert beer.
29/8/17
- From a bottle, big cinnamon flavours and aroma with a lush mouth feel and sweet finish. Pretty decent dessert beer. |
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Porter - Mark 3 Coconut (ABS Conversion From ESB)
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English Porter
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5.5 Gallons |
1.067 |
1.018 |
6.48 |
39.45 |
39.34 °L
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1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2016 2:12 PM |
Notes: * Water chemistry is very important for this recipe
** At start of boil I pulled 1 gallon of wort off and boiled down by 2/3 to 1/2 until slightly syrupy. This is a key technique I do with all Porters.
Add 1lb toasted and 1lb untoasted coconut after completion of fermentation. Blend in grain bag and add to keg for 1 week or until desired flavor. Then remove.
Add 3oz coco nibs to keg sanitized grain bag after coconut stage. Allow to marry with beer for 1 week before serving and leave in keg for the very short life cycle of beer.
*** I had to stop making this beer because it was too good. |
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Blueberry Coffee Porter
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Robust Porter
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5.5 Gallons |
1.068 |
1.02 |
6.32 |
16.61 |
29.61 °L
|
1.8K |
1 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 4:47 PM |
| Notes: Blueberry in Secondary. Coffee at kegging. |
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Soursop Colada
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Berliner Weisse
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150 Gallons |
17.198 |
3.105 |
7.67 |
0 |
4.52 °L
|
1.8K |
1 |
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| Boil
Size: 150 Gallons |
Boil Time: 60 |
Boil Gravity: 17.2 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2015 11:58 PM |
| Notes: Biofine in fermenter |
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Bone Dust
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American IPA
|
5.5 Gallons |
1.067 |
1.019 |
6.35 |
67.84 |
8.69 °L
|
1.8K |
1 |
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| Boil
Size: 7 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2014 1:29 AM |
| Notes: |
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Moo Moo Chocolate Milk Stout
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Sweet Stout
|
5.5 Gallons |
1.059 |
1.019 |
5.23 |
36.68 |
34.9 °L
|
1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: N/A |
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: 5/23/2014 1:23 PM |
Notes: The licorice needs to be dissolved in hot or boiling water ahead of time as it takes a long time to dissolve.
The chocolate is an 85% cocoa candy bar I bought at Aldi's. It will add a small amount of sugar to the batch. |
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Kolsch
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Kölsch
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5.75 Gallons |
1.051 |
1.011 |
5.2 |
32.96 |
3.51 °L
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1.8K |
0 |
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| Boil
Size: 9.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 5:31 AM |
| Notes: |
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Galaxy Silk PA
|
American Pale Ale
|
25 Litres |
1.05 |
1.011 |
5.19 |
33.17 |
5.56 °L
|
1.8K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2015 6:02 AM |
| Notes: |
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2015 - 9/25 - 1860 - Truman Double Export Stout
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American Stout
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6 Gallons |
13.524 |
4.07 |
5.1 |
66.6 |
31.67 °L
|
1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.9 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 5:33 AM |
Notes: from Ron Pattinsons book
"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson
page 59
Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM
Mash temps OG:
164 temp with mash out of 172
I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin
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Columbus/Galaxy Pale Ale Tier 6
|
American Pale Ale
|
6.5 Gallons |
1.06 |
1.016 |
5.86 |
56.17 |
6.39 °L
|
1.8K |
1 |
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| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 9/1/2015 6:21 PM |
| Notes: |
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Mick Stout
|
Dry Stout
|
6 Gallons |
1.047 |
1.01 |
4.87 |
40.29 |
34.88 °L
|
1.8K |
5 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2014 2:28 AM |
Notes: Modifications (25 Feb 2017):
4.5 -> 6 gal boil
16 -> 12 oz C120 to reduce strong raisin flavor.
Blend 2 gal of distilled water.
8 Jun 2017 | Beer too thin with C120 reduction, at least early on. With a month or so of age in the bottle, this became quite good. No strong raisin flavor at all.
Bump up C120 to 14 oz.
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Avocado Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.014 |
4.76 |
0 |
8.94 °L
|
1.8K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 7/7/2017 5:33 PM |
Notes: --- Work in Progress ---
TODO : Determine a savory hop profile
TODO : Substitute grain for a lighter flavored beer
TODO : Explore any other complimentary flavors for secondary |
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Lucky Jack Klon
|
American Pale Ale
|
27 Litres |
1.054 |
1.013 |
5.51 |
32.28 |
12.68 °L
|
1.8K |
1 |
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3.2 |
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: 3/9/2014 7:25 PM |
Notes: Oppskrift lagt inn herfra:
http://forum.norbrygg.no/index.php/topic,10798.0.html
Skalert ut fra det som var lagt inn der. |
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English Porter
|
English Porter
|
5 Gallons |
1.044 |
1.007 |
4.79 |
22.02 |
36.68 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2020 9:50 PM |
Notes: Pre-boil Specific Gravity: 1.037
Post-boil Specific Gravity: 1.049
Pitched at ~100F |
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Passionfruit Catharina Sour
|
Fruit Lambic
|
23 Litres |
1.048 |
1.007 |
5.39 |
9.05 |
3.61 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: N/A |
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: 11/24/2020 1:22 AM |
Notes: Step Mash 63 and 70 degrees
Sparge
boil for 10 minutes
drop temp to 35 degrees
Add Lactobacillus - ferment until pH 3.5
Boil 60 min
Chill 18 degrees
Add us05
- alternatively use PhillySour
Add passionfruit pulp in hop sock after 7 days
Cold crash when fermentation complete |
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Black Magic Porter
|
Robust Porter
|
25 Litres |
1.049 |
1.011 |
5.06 |
38.84 |
29.79 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 12 Litres |
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: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2012 9:56 PM |
| Notes: |
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