Bergamot SMASH
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Specialty IPA: New England IPA
|
3 Gallons |
1.041 |
1.009 |
4.22 |
40.36 |
3.08 °L
|
1.4K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 2.71 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.19 psi |
Creation
Date: 2/4/2021 6:44 PM |
Notes: Dry hop method:
Per 1oz hops, soak in star san solution 1 muslin bag and 1.5oz glass marbles. Add marbles to muslin bag, then add hops. Tie an overhand knot as close to the opening as possible, and quickly & gently place in fermentation vessel.
Fermentation, dry hop, and bottling schedule:
Pitch into a sanitized 7gal plastic bucket for primary fermentation, ferment at room temperature, 67F to 72F.
1 or 2 days after peak fermentation, prepare and add first dry hops.
Once airlock bubbling dies down to about once every 20 seconds, add second dry hops to a sanitized 3gal glass carboy, then rack beer into carboy. The goal is to fill up the carboy as much as possible, leaving as little air space as possible. If beer doesn't quite reach carboy neck, carefully add sanitized marbles until it does.
After airlock bubbling has completely stopped, but no later than 12 days after racking, prepare to bottle beer by sanitizing bottles and adding 5 carb tabs and a pinch of CBC-1 bottling yeast to each. Use air filter and double-nozzle carboy cap to siphon beer to reduce contamination.
## Version 1 (2021-04-11)
7.5 lb Briess 2-row malt |
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French McDuck Golden Stout (beta)
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Mixed-Style Beer
|
5.5 Gallons |
1.08 |
1.02 |
7.78 |
49.69 |
7.57 °L
|
1.4K |
1 |
|
Author:
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jfbtt@hotmail.com
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 6/24/2016 3:56 AM |
Notes: I'm rich bitch! |
|
Black Wheat
|
Experimental Beer
|
13 Litres |
1.05 |
1.006 |
5.77 |
15.74 |
33.16 °L
|
1.4K |
1 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 85 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2016 6:49 PM |
Notes: V72 u80
0 67
15 67.5
30 67
45 66
60 65.5
75 65
90 65
OG 1.050
FG 1.011 |
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Midtbrygg Belgisk Blonde
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Belgian Blond Ale
|
25 Litres |
1.056 |
1.014 |
5.48 |
26.41 |
3.87 °L
|
1.4K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3.3 |
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: 9/25/2016 7:18 AM |
Notes: Brewtarget : OG 1.056 FG 1.014 Abv 5,5% IBU 21 |
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Triple Pearl APA
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.01 |
5.83 |
44.81 |
7.92 °L
|
1.4K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
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: 3/4/2017 7:17 AM |
Notes: |
|
North Coast Old Stock Ale Clone
|
American Strong Ale
|
1.25 Gallons |
1.12 |
1.03 |
11.78 |
63.72 |
13.2 °L
|
1.4K |
0 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 180 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/5/2021 8:01 AM |
Notes: |
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American Lager
|
American Lager
|
10 Gallons |
1.041 |
1.01 |
4.04 |
12.81 |
2.52 °L
|
1.4K |
1 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 63 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2020 5:22 PM |
Notes: |
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S'mores Stout
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Sweet Stout
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6 Gallons |
1.074 |
1.021 |
6.96 |
45.58 |
44.48 °L
|
1.4K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 22.94 psi |
Creation
Date: 7/3/2019 9:28 PM |
Notes: 2 boxes honey maid grahm crackers in mash.
1 lb brown sugar and milk sugar in last 10 min of boil
5 oz bittersweet baking chocolate 1 min boil
soak 2 vanilla beans in 4 oz vodka, then add to secondary. |
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Belgian Strong Ale
|
Belgian Golden Strong Ale
|
5 Gallons |
1.09 |
1.006 |
11.07 |
120.75 |
5.33 °L
|
1.4K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Sugar + Water |
Priming Amount: 1 US CUP + 1.5 Gal/ Boiled and chilled, added directly to fermenter and gently stirred prio bottling |
Creation
Date: 3/5/2019 2:12 AM |
Notes: |
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Almond Milk Stout
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Sweet Stout
|
25 Litres |
1.063 |
1.02 |
5.65 |
0 |
34.99 °L
|
1.4K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2018 10:53 PM |
Notes: |
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Youngers No. 3
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Scottish Export 80/-
|
2 Gallons |
1.048 |
1.012 |
4.74 |
37.07 |
4.33 °L
|
1.4K |
0 |
|
|
Boil
Size: 1.1 Gallons |
Boil Time: 90 |
Boil Gravity: 1.088 |
Efficiency: 75 |
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: 8/27/2018 1:06 PM |
Notes: |
|
20C1. Imperial Stout #1
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Imperial Stout
|
5.5 Gallons |
1.114 |
1.025 |
11.61 |
87.92 |
36.86 °L
|
1.4K |
0 |
|
|
Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2017 9:00 PM |
Notes: Overall Impression:
An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.
Aroma:
Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
Appearance:
Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally, has a well-formed head although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor:
Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
Mouthfeel:
Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.
Comments:
Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants is allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.
History:
A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics.
Characteristic Ingredients:
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.
Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.
Vital Statistics:
OG: 1.075 – 1.115
FG: 1.018 – 1.030
IBUs: 50 – 90
SRM: 30 – 40
ABV: 8.0 – 12.0%
Commercial Examples:
American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout;
English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout
Tags:
very-high-strength, dark-color, top-fermented, British-isles, north-America, traditional-style, craft-style, stout-family, malty, bitter, roasty
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주4파
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American Pale Ale
|
25 Litres |
1.051 |
1.012 |
5.15 |
30.73 |
3.36 °L
|
1.4K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/25/2017 4:45 AM |
Notes: |
|
The Walking Dead (Zombie Dust Clone)
|
American IPA
|
11 Gallons |
1.068 |
1.019 |
6.4 |
66.72 |
8.97 °L
|
1.4K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 4/29/2014 12:32 PM |
Notes: |
|
Piney The Alder
|
Double IPA
|
5 Gallons |
1.081 |
1.015 |
8.66 |
105.6 |
7.6 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 40 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 1/26/2017 5:12 PM |
Notes: No sparge. 5 L mash out. 180 F
Flame out hops:
add at end of boil. mix hops in well with Immersion Chiller. Chill wort down to 170 F. Let stand at 170 for 15 min. Chill to pitching temp.
Dry Hops:
first DH goes into primary at end of fermentation.
2nd DH into modified (shortened dip tube) and oxygen free keg.
Jump (bev port to bev port) finished beer into another keg following DH |
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Grapefruit Wit
|
Witbier
|
5.5 Gallons |
1.048 |
1.011 |
4.84 |
12.47 |
3.37 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 7/4/2016 10:48 PM |
Notes: |
|
Twain 10 BBL
|
Blonde Ale
|
325.5 Gallons |
13.879 |
3.899 |
5.38 |
21.62 |
4.95 °L
|
1.4K |
0 |
|
|
Boil
Size: 341 Gallons |
Boil Time: 90 |
Boil Gravity: 13.3 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2016 2:53 AM |
Notes: |
|
10 Noviembre 2015
|
Czech Pale Lager
|
25 Litres |
1.04 |
1.007 |
4.32 |
27.12 |
3.26 °L
|
1.4K |
0 |
|
|
Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 57 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2015 6:15 PM |
Notes: |
|
Grodziskie Joost
|
Other Smoked Beer
|
8 Litres |
1.027 |
1.007 |
2.59 |
33.96 |
2.88 °L
|
1.4K |
1 |
|
|
Boil
Size: 9 Litres |
Boil Time: 90 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2015 10:31 AM |
Notes: |
|
Hymen Bustin' Hefeweizen
|
Weizen/Weissbier
|
11 Gallons |
1.053 |
1.012 |
5.33 |
13.23 |
4.12 °L
|
1.4K |
2 |
|
|
Boil
Size: 13.82 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 1.66 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2014 3:50 PM |
Notes: FERMENTATION
Pitch yeast @ 62 hold for 3 days
65 hold for 4 days
68 hold for 2 days to clean up yeast
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