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Apricot Ale
|
American Pale Ale
|
5 Gallons |
1.06 |
1.011 |
6.36 |
60.88 |
7.61 °L
|
1.7K |
0 |
|
|
Author:
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.5oz |
Creation
Date: 5/29/2016 11:54 AM |
| Notes: |
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Budvar Clone
|
Czech Premium Pale Lager
|
12 Litres |
1.051 |
1.012 |
5 |
22.07 |
3.63 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 14.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 73.2 g |
Creation
Date: 10/30/2022 7:38 PM |
Notes: The color is considerably darker. Two decoctions: Decoction 1 for 20 minutes (1 liters) and decoction 2 for 10 minutes (1 liter).
Reduced the original boil from 90 minutes to 60 minutes. Also adjusted the gain as the effiency was 76% vs. originally planned 70%.
Had to add back 3 liters of water to hit 1.050 specific gravity after boil.
Einmaischen in 8,5 liter wasser 37°C
3 liter Dickmasche zeihen 10 min. bei 72°C rasten & 10 min 100°C
Zu brühen erbit 53°C anschließsen 10 min. rasten
2,4 liter Dickmasche ziehen, 10 min bei 72°C rasten & 10 min 100°C
Zu brühen ergibt 63°C anschließend 30 min rasten
2,9 liter Disckmasche ziehen 10 min. bei 72°C rasten & 19min 100°C
Zu brühen ergibt 72°C anschließend 30 min rasten
Abmaischen bei 72°C
A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.
maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.
cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. |
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Mad Elf Inspired 2022
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Belgian Dark Strong Ale
|
10 Gallons |
1.108 |
1.027 |
10.58 |
27.9 |
14.48 °L
|
1.7K |
1 |
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| Boil
Size: 11.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
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: 5/20/2022 12:01 PM |
Notes: Should be 35 lbs of 2-row. Brewed on a very hot day - brain did not work great so measured wrong. 31 lbs is an estimate for sure.
Also mashed hotter than planned. Started around 160 and ended close to 150. |
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A Blonde Walks Into A Bar (Updated)
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Blonde Ale
|
5 Gallons |
1.05 |
1.012 |
4.92 |
15.64 |
5.8 °L
|
1.7K |
0 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
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: 2/11/2020 4:38 PM |
Notes:
Original recipe FG=1.011 ABV 4.7
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Raw Kveik IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.014 |
7.1 |
59.36 |
6.11 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.126 |
Efficiency: 35 |
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: 3/10/2019 9:51 PM |
Notes: Kviek Hornindal yeast. No boil/Raw IPA. Fucked up notes on the mash grains, suspect 10L and Wheat. Pekko and Cascade
Mash water pH = 4.90
OG = 1.076 |
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New Glarus Belgian Red
|
American Light Lager
|
5.5 Gallons |
1.017 |
1.005 |
1.59 |
18.84 |
6.4 °L
|
1.7K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.013 |
Efficiency: 35 |
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: 3/4/2018 12:01 AM |
Notes: SRC: https://www.homebrewersassociation.org/homebrew-recipe/new-glarus-brewing-belgian-red-ale/
Mash grains at 156° F (69° C) for one hour. Sparge and lauter to collect 4.5 gallons (17 L). Add hops and boil one hour. Chill 4 gallons (15 L) wort to fermentation temperature, pitch yeast and ferment at 65° F (18.3° C).
When terminal gravity has been reached, rack aproximately 4 gallons (15 L) finished beer onto 1 gallon (3.79 L) cherry juice. Allow secondary fermentation to commence at 65° F for one week or until finished. Chill to 32-35° F (0-1.6° C) if possible and lager for four to six weeks. Add oak chips during the last week, if using, but monitor the beer closely…you don’t want too much oak flavor to come through. Bottle in heavy Champagne-style 750 mL bottles with 0.75 cup corn sugar per 5-gallon batch, or keg with moderate to high carbonation. |
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Ten22: Sage Ain't Nothin' But A Number, Pumpkin
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American Amber Ale
|
5.5 Gallons |
1.065 |
1.018 |
6.2 |
35.28 |
20.12 °L
|
1.7K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 2:33 PM |
Notes: Before Mash, apread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons. |
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Sour Ale Gabi
|
Berliner Weisse
|
20 Litres |
1.031 |
1.006 |
3.29 |
5.92 |
2.84 °L
|
1.7K |
0 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 81 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2016 11:55 PM |
| Notes: |
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BrewUnited Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.055 |
1.015 |
5.2 |
16.1 |
10.33 °L
|
1.7K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 9/1/2016 12:11 PM |
Notes: Note the following other ingredients:
3 lbs pie pumpkin (boil)
4 oz molasses (preferably blackstrap)
4 oz maple syrup (preferably grade B)
1-3 tsp spice mix (Editor: see below for recipe)
2.5 lbs pie pumpkin (secondary)
Mash at 156° F for one hour, sparge per your setup to collect ~6.5 gallons wort. During your mash your pumpkin should be in the oven roasting (375 1 hr, toss with brown sugar and some spices, back in oven for 10 min)
(optional) Toss your cubed pumpkin in brown sugar and spices.
Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout (1 Tbs)
(Editor: Recipe for Spice Blend):
My spice blend is a mix of one tablespoon of cinnamon, one teaspoon of ginger, one teaspoon of nutmeg, and a quarter teaspoon of cloves. |
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Calico Jack Rum Raisin Porter
|
English Porter
|
22 Litres |
1.048 |
1.012 |
4.77 |
40.19 |
22.21 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2016 8:50 AM |
Notes: Rum soaked raisins are a couple of years old. Plan to rehydrate with small amount of boiling water and puree then site in vodka for a day.
Pushing the IBU to compensate the sweet addition of rasions
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Wert Hop #1
|
American IPA
|
5 Gallons |
1.057 |
1.014 |
5.61 |
216.67 |
5.1 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 4/1/2012 9:44 PM |
Notes: O.G. 1.050
F.G. 1.011
Brewed 12-18-11
Kegged 12-31-11
First time I've added hops to the wort.
I'll always do that again.
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Brown Eyed Angel
|
Mild
|
5.5 Gallons |
1.036 |
1.01 |
3.46 |
22.13 |
23.31 °L
|
1.7K |
0 |
|
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|
| Boil
Size: 7.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 2.25 |
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: 3/24/2016 4:23 PM |
| Notes: |
|
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Kjeller 5 Classic American Rye IPA 25 Liter
|
American IPA
|
25 Litres |
1.065 |
1.011 |
7.07 |
68.16 |
7.03 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 |
Creation
Date: 2/12/2016 3:27 PM |
| Notes: |
|
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Juicy German Wheat
|
Weizen/Weissbier
|
5.5 Gallons |
1.053 |
1.009 |
5.73 |
34.42 |
4.08 °L
|
1.7K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4oz |
Creation
Date: 2/11/2016 4:53 PM |
| Notes: |
|
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Bishop's Smoked Porter
|
American Porter
|
5 Gallons |
1.067 |
1.013 |
7.08 |
36.04 |
38.41 °L
|
1.7K |
0 |
|
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Author:
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nigelbishop57@gmail.com
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
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: 2/7/2016 5:03 PM |
| Notes: |
|
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Nelson Sauvin Saison
|
Saison
|
5.5 Gallons |
1.062 |
1.011 |
6.75 |
37.25 |
4.24 °L
|
1.7K |
0 |
|
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| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2015 11:32 PM |
| Notes: |
|
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Simtra Mosalaxy IPA
|
American Pale Ale
|
10 Gallons |
1.073 |
1.015 |
7.64 |
97.41 |
13.36 °L
|
1.7K |
1 |
|
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|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 67 |
Mash Thickness: 1.3 |
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: 3/20/2015 10:46 PM |
| Notes: Boil for 90 minutes adding kettle hops at the times indicate. Chill the wort to 150 then add the hop stands (whirlpool). After 50 minutes chill to 68. |
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The Witt
|
Witbier
|
10 Gallons |
1.058 |
1.008 |
6.57 |
21.23 |
4.7 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/1/2015 3:49 AM |
| Notes: |
|
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Pendle Smoked Porter
|
Brown Porter
|
23 Litres |
1.078 |
1.016 |
8.22 |
30.76 |
37.99 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 90 |
Boil Gravity: 1.128 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2014 7:31 AM |
| Notes: |
|
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Cranky Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.051 |
1.013 |
4.98 |
23.62 |
19.33 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: Corn sugar |
Priming Amount: .75 cups |
Creation
Date: 5/18/2013 9:20 PM |
Notes: Steep all grains for 45 minutes. Sparge with .5 gallons tap water previously boiled and at 160 degrees.
Bring steep water to boil, add lme and hallertau hops. Boil 45 minutes and add fuggle boiling hops for final 15 minutes.
Chill in ice bath, pour into carbon with 2 gallons cold water in place. Pitch at 75 degrees with Whitbread Ale Yeast
Ferment for 1.5 weeks, rack into secondary for additional week. Bottle as usual with .75 cups corn sugar. |
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