Galaxy Smash Bitter
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Standard/Ordinary Bitter
|
11.5 Litres |
1.039 |
1.01 |
3.8 |
34.53 |
4.35 °L
|
1.4K |
2 |
|
|
Boil
Size: 16.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 9:38 PM |
Notes: |
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O BEE HAVE Honey Maibock
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Maibock/Helles Bock
|
5 Gallons |
1.065 |
1.016 |
6.45 |
23.74 |
9 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2015 6:37 PM |
Notes: K.I.S.S. ..easy to brew MAIBOCK for spring or anytime of year...Honey added at the last 5 minutes of the boil. Hops can be strained out before fermentation to emphasize the malt and honey notes. R.D.W.H.A.H.B! |
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Family - Bonde #01
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Mixed-Fermentation Sour Beer
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5.5 Gallons |
1.058 |
1.011 |
6.12 |
27.65 |
3.76 °L
|
1.4K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 5/31/2015 2:25 AM |
Notes: OC Fair 2016 - Honorable Mention - rated 35.6 (category 28b)
brew day - 06/17/2015
yeast starter - 1 liter at 100 grams
Mash Efficiency
2 Row - 37 x 7 / 6 = 43
WW - 37 x 2 / 6 = 12.3
FW - 36 x 1 / 6 = 6
Total - 61.43
PPG = 1.030*6 / 10 = 18 (target 30ppg)
Efficiency = 18 / 61.43 = 30% - did a 75 min mash at 149 - not sure why the efficiency was so low.
Post Boil OG - hit target 1.055 - raised dextrose to 1lb from 1/2lb
appearance - thick white foam head (wheat proteins), active carbonation
appearance - pale golden straw to slight sunburst (bw honey), clear with slight cloudy (bottled unfiltered), sediment in bottom / last pour
aroma - earth, spice, slight fruit and floral
flavor yeast - complexity from Brett and slight sour - typical farmhouse with tempered funk
flavor bitter hops - willamette - peppery herbaceous with notes of floral / fruit
flavor / Aroma hops - willamette -fragrant, spicey, woody, herbal aroma - slight citrus to earthy, woody flavor - some fruit and floral notes
overall - an ode to the early American immigrants and Midwest farmers - seemingly simple from the outside but complex if you choose to go deeper. A bold pioneering spirit (spice and slight sour) for enjoying the freedom once expressed on America’s plains. Dry and sessional for a functional humid thirst quenching experience but as with history develops a richer complexity with age. It is born of hands from the earth (wood, herbal, floral, wheat) labored with authentic materials (leather, metallic) and finished with a mysterious and wild funkiness. Overall an easily approachable beer for new or old community bonding with enough depth to start a conversation.
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Straight Outta Compton
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Robust Porter
|
10 Litres |
1.06 |
1.013 |
6.17 |
42.43 |
50 °L
|
1.4K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2015 6:43 PM |
Notes: Steep grains in 9L of water at 68ºc for 45 minutes. Rinse grains and remove.
Make up water to 10L plus the dry malt extracts and bring to a boil.
While boiling, add the hops per the hopping schedule.
Add Irish moss after 45 minutes of boiling.
Cool the wort to 24ºc. Add to primary fermenter and top off with cold water to make 10L
Pitch yeast and aerate well. Add toasted coconut and coffee (straight from oven into fermenter). Ferment in primary for 5 days.
Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.
Brew report:: FG was 1.013sg. Yeast attenuation was adjusted to match.
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Knight's Raspberry Berliner Weiss
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Berliner Weisse
|
5.5 Gallons |
1.032 |
1.007 |
3.17 |
4.82 |
2.94 °L
|
1.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2015 7:16 PM |
Notes: |
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Moose Drool Clone
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Clone Beer
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5 Gallons |
1.069 |
1.023 |
6.03 |
34.31 |
22.96 °L
|
1.4K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
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: 5/28/2017 4:53 PM |
Notes: bottled at 1.018 |
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DUALNEIPULUS / Double Neipa
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Imperial IPA
|
23 Litres |
1.077 |
1.021 |
7.82 |
56.66 |
4.88 °L
|
1.4K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2016 8:04 PM |
Notes: |
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Fresh Squeezed (8)
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American IPA
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8 Gallons |
1.059 |
1.011 |
6.25 |
64.91 |
10.78 °L
|
1.4K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 5/31/2016 3:58 PM |
Notes: This is a perfect clone, I got my hands on 12 bottle of Fresh Squeezed and had some of beer loving neighbors over for a blind tasting. Of eleven tasters only two thought there was even a subtle difference between them and those two tasters both thought the clone was the original. They both chose the clone as the slightly crisper/fresher tasting beer. If the photo uploads properly you will see how much this clone resembles the original, the clone is on the left.
Mash Munich and crystal malts at 155°F (68°C) for 40 minutes, or until Munich malt reaches conversion. Drain, rinse, and dissolve extract completely before proceeding with boil.
Let the knock out (Citra) hops steep for 10 minutes.
Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.
Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character. |
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Blue Balls Blue Moon Clone
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Witbier
|
5.5 Gallons |
1.044 |
1.013 |
4.05 |
18.62 |
3.65 °L
|
1.4K |
1 |
|
Author:
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thunderwagn
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2016 9:48 PM |
Notes: |
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Fresh Hop NZ XPA
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American Pale Ale
|
23 Litres |
1.05 |
1.008 |
5.55 |
15.06 |
3.92 °L
|
1.4K |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 2/19/2020 8:56 PM |
Notes: After 90 minute boil, cooled to 75C, then held it there whirlpooling for 2.5 hours while the fresh hops were harvested.
Whirlpooled fresh hops for 30 minutes from 75C cooling down to 60C:
Fresh Hops used were a blend of Cascade, Saaz, WTD 005, Colegate, Kortegast's Hokitika - total weight of 665 grams
Dry Hopping with 50 grams of Hort 4337 experimental hop.
https://www.nzhops.co.nz/variety/hort4337
A triploid aroma type developed by New Zealand’s Plant & Food Research. HORT4337 is a full sister to Waimea
First impressions are an intense tropical fruit and citrus aroma during selection. |
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Pumptrack IPA
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.06 |
1.012 |
6.28 |
65.5 |
3.66 °L
|
1.4K |
0 |
|
|
Boil
Size: 5.9 Gallons |
Boil Time: 15 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/17/2019 2:51 PM |
Notes: |
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Sam Adams Light
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Light American Lager
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5.5 Gallons |
1.04 |
1.008 |
4.25 |
13.65 |
3.17 °L
|
1.4K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2019 2:16 PM |
Notes: |
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Dopplebock Brown 2-14-18
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Eisbock
|
7.25 Gallons |
1.102 |
1.03 |
9.4 |
31.68 |
28.16 °L
|
1.4K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 120 |
Boil Gravity: 1.053 |
Efficiency: 69.5 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 51 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2018 4:53 AM |
Notes: Long boil to increase melanoidins. Plan to convert this to Eisbock.
Finished 1030, 6 points higher that I wanted but yeast died at 9.4% ABV. But hops higher than style to compensate.
Took a Helles Bock and blended 20/80 to lessen sweetness of dopplebock. |
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American Brown
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American Brown Ale
|
5 Gallons |
1.06 |
1.016 |
5.85 |
39.89 |
25.81 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/6/2016 4:29 AM |
Notes: |
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Wheatwine
|
Wheatwine
|
10.5 Litres |
1.084 |
1.024 |
7.83 |
35.62 |
5.78 °L
|
1.4K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2016 9:24 PM |
Notes: Honey is added after the more active fermetation is subsided. |
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Woofy Brew
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Baltic Porter
|
5.5 Gallons |
1.063 |
1.016 |
6.22 |
31.84 |
31.63 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2014 11:24 AM |
Notes: After primary for ~14 days, slit open vanilla beans, scrape insides, chop pods into quarters, add to secondary, rack beer onto vanilla.
At bottling, add 1.5-2.5 oz maker's mark / gallon of beer. |
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Ten Pounds Brewing: Session IPA
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American IPA
|
6 Gallons |
1.054 |
1.012 |
5.57 |
53.28 |
4.22 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2015 5:05 PM |
Notes: A mini version of an IPA I like to brew. Or, a hoppy version of the Blonde Ale I brew. Warm weather friendly.
Carapils is present and I'm using slightly more C-15 than in my standard IPA to keep this beer from drying out too much due to the low gravity.
I've had some India Session Ales that were thin. I also experience over-attenuation issues even when compensating with mash temp. I'm trying to offset that. |
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4 Month Funk: Dark Saison
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Saison
|
5 Gallons |
1.071 |
1.018 |
6.94 |
28.98 |
29.37 °L
|
1.4K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 10/30/2012 2:20 AM |
Notes: spices, moss, and 2oz orange goes in at 10 minutes. 1oz orange goes in at 1min.
mashed this at 150, fly sparge, 90 minute boil. This one didn't get bottled until 10/22/12... A long time in the carboy, but it dried out amazingly! Smells awesome bottling... Labeled it as: 4 month funk: dark saison.
this one goes down smooth! pours a deep amber/brown with thick head that dwindles down to half a finger. the aroma is peppery with hints of orange. taste is complex - spices, less peppery than the smell though, toffee, malty, very rich. very smooth and drinkable. |
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Parkland Robust Chocolate Porter
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Robust Porter
|
5.25 Gallons |
1.054 |
1.016 |
4.8 |
34 |
38.83 °L
|
1.4K |
1 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 60 |
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: 10/2/2012 1:32 AM |
Notes: Excellent Chocolate Porter - the Munich malt is the key. The Belgian Special B adds a further taste dimension. The Belgian Biscuit adds texture. No added chocolate adjunct is needed here. The grain bill does it all. Give this black chocolate sunshine a try. |
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Milkshake DIPA (with DME)
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Imperial IPA
|
13 Gallons |
19.852 |
5.181 |
8.13 |
111.78 |
6.87 °L
|
1.4K |
3 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 17.4 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2014 3:51 PM |
Notes: Notes
3L yeast starter required with one vial of yeast
The Hops can be of any available aroma hop. We can go with 1 or many varieties depending on what's available. The bittering hop just needs to hit around 20IBUs. Hop oil could be used for the bittering.
Batch 1
Description - This beer is based upon a New England Style DIPA with a twist of fruit, lactose, and vanilla in order to add the perception of a fruited milkshake. The hops and fruit should compliment one another and create complex synergistic flavors. The fruit will be added after primary fermentation starts. Roughly 3-5 days in to fermentation while the yeast is still active but settling down. Once the fruit begins actively fermenting we will add first round of dry hops. Second round will be added when at or near final gravity. Roughly 4-5 days for each round of dry hopping. The vanilla beans are split and scraped and soaked in vodka then added during dry hop 2 or with the fruit. *optional The green apples are added near the end of boil and introduce pectins for a perma-pectin haze ;) (about 1 green apple per gallon).
2nd Batch
Description - This New England Style DIPA will use the same grain bill and hopping additions as the milkshake style DIPA but without the extra ingredients of fruit, lactose, and vanilla in order to create a comparison study between the two styles. DH1 will be added after primary fermentation peaks about 3 days in. DH2 will be added when at or near final gravity. Roughly 4-5 days for each round of dry hopping.
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