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Kenny's Kiss Of Death
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Specialty IPA: New England IPA
|
6 Gallons |
1.109 |
1.022 |
11.38 |
69.27 |
6.77 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 1/20/2019 8:28 AM |
Notes: Mash: TRADITIONAL MULTI STEP - Protein Rest: 122° F for 20 minutes - Beta Sacch’ Rest: 149° F for 30 minutes - Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
-Vorlauf and Sparge
-Boil for 90 minutes adding hops @ 90,60,30, Flameout Intervals
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Smoked Winter Warmer V2
|
Specialty Smoked Beer
|
5 Gallons |
1.06 |
1.014 |
5.99 |
32.79 |
19.87 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 1/8/2016 4:11 PM |
Notes: Our winter warmer came out really well last year, so we've decided to basically re-brew the recipe. This is our first re-brew since starting brewing in 2013, so we're pretty pumped to see how it'll come out on the new system.
1/30/16: I just wrote a bunch of stuff but it apparently decided not to save. Basically, we changed systems since we last made this. The beer itself has generally remained the same. It's a little thinner and less spicy. Still works really well. Smoke character has remained. Probably increase the cinnamon and nutmeg next time we make this. We'll probably make this every Winter because it's so dialed-in. Good stuff that needs very few fixes to be excellent. Proud of it. |
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Bitter Goud
|
Double IPA
|
8 Litres |
1.085 |
1.015 |
9.2 |
113.9 |
8.64 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 7:17 PM |
| Notes: |
|
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Troll Passion IPA
|
American IPA
|
48 Litres |
1.057 |
1.011 |
6.04 |
44.63 |
5.64 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 5/13/2017 9:43 PM |
| Notes: |
|
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Ginger Honey Hefeweizen
|
Weissbier
|
5 Gallons |
1.081 |
1.016 |
8.51 |
25.9 |
4.45 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.15 |
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: 4/29/2016 12:55 AM |
| Notes: |
|
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Banana Tusks - Banana Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.052 |
1.01 |
5.62 |
14.46 |
5 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2020 7:07 PM |
| Notes: |
|
|
Vermonster IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.014 |
7.29 |
122.13 |
7.99 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.44 |
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: 4/9/2014 2:02 PM |
| Notes: |
|
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(I'll)live Gose
|
Berliner Weisse
|
5 Gallons |
1.041 |
1.006 |
4.66 |
0 |
3.59 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 72 |
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: 12/17/2019 11:57 PM |
| Notes: |
|
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Sapporo Black Stout Clone
|
Munich Dunkel
|
5 Gallons |
1.061 |
1.016 |
5.87 |
18.37 |
33.33 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2019 12:57 AM |
| Notes: |
|
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British Bitter
|
Ordinary Bitter
|
5 Gallons |
1.032 |
1.008 |
3.14 |
29.47 |
4.54 °L
|
1.6K |
1 |
|
|
Author:
|
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Dave K.
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.016 |
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: 5/11/2018 2:45 PM |
| Notes: |
|
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MT Fraxos Clone
|
American IPA
|
5 Gallons |
1.072 |
1.018 |
7.12 |
48.82 |
6.03 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 4/15/2018 3:54 AM |
| Notes: First dry hop addition at high krausen. 2nd dry hop after about another week (could be a keg hop). |
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German Altbier
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Altbier
|
11 Gallons |
1.049 |
1.008 |
5.31 |
36.32 |
17.12 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2017 9:01 PM |
| Notes: |
|
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Sidra Artesanal
|
Fruit Cider
|
21 Litres |
1.048 |
1.005 |
5.73 |
0 |
0 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 5 |
Boil Gravity: 1.093 |
Efficiency: 12 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2016 10:09 AM |
| Notes: |
|
|
Mo's Summer Ale With Additions
|
American Pale Ale
|
52 Litres |
1.055 |
1.013 |
5.48 |
44.57 |
5.67 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.33 |
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: 2/8/2016 2:31 PM |
Notes: I am planning to use 3 Fermentation vessels and experimenting with different herbs/hops to secondary. Dryhopping more lemongrass in one of them and skipping other herbs?
Adding some citra to one of them? 20 grams cascade (leftovers) after 7 days + a little bit of citra?
Lime Peel in one of them? 5-15grams after 7 days? |
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Left Hand Milk Stout Clone
|
Sweet Stout
|
5 Gallons |
1.061 |
1.017 |
5.71 |
22.59 |
42.95 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 1/24/2016 12:23 AM |
| Notes: At end of mash time, heat mash to 170 for mashout. Hold for 10 mins. Sparge with 160F water to reach 7 gallons. |
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Hull Mellon Single Hop
|
American IPA
|
5.5 Gallons |
1.054 |
1.013 |
5.44 |
71.72 |
6.8 °L
|
1.6K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.8 |
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: 6/1/2015 6:29 PM |
| Notes: |
|
|
Stone Pale Ale V1
|
American Pale Ale
|
5 Gallons |
1.058 |
1.016 |
5.56 |
35.28 |
12.12 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
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: 5/9/2015 2:09 PM |
Notes: Mashing
In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes.
Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.
Lautering & Sparging
Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.
The Boil
Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs.
At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.
Pitching Yeast & Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato).
Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter).
Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).
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Chai Rye
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.07 |
1.02 |
6.54 |
28.65 |
7.18 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 1/26/2015 5:08 AM |
| Notes: |
|
|
Fjord & Fjell Belma Wieß
|
Kölsch
|
20 Litres |
12.269 |
2.867 |
5.03 |
29.64 |
3.52 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 9.2 |
Efficiency: 65 |
Mash Thickness: 2.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 13 ° C |
Priming Method: Dextrose |
Priming Amount: 120 g |
Creation
Date: 12/26/2014 10:53 PM |
Notes: Starter: 2l 10P stir plate for 2 days
Pitching: 19 deg C
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Belgian Wit
|
Witbier
|
10 Gallons |
1.049 |
1.012 |
4.85 |
15.71 |
4.41 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/27/2011 1:44 AM |
| Notes: |
|
|
|
|