|
8bbl Juicy IPA
|
American IPA
|
217 Gallons |
1.056 |
1.014 |
5.56 |
0 |
3.72 °L
|
417 |
0 |
|
|
|
| Boil
Size: 248 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 12/8/2020 5:39 PM |
| Notes: |
|
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Cuarto Bate - "Clean Up (Batter)"
|
Vienna Lager
|
6.5 Gallons |
1.054 |
1.013 |
5.48 |
17.91 |
11.63 °L
|
417 |
0 |
|
|
Author:
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| Boil
Size: 7.66 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 7 oz |
Creation
Date: 2/16/2025 6:57 PM |
Notes: -Mash for 60 min.
-Vorlauf for ~15 min or until clear.
-Fly Sparge for ~20 min or until all sparge water is added.
-Pre-boil volume: 7.5 gal
-Boil for a total of 90 minutes.
-Add 1 oz Kent Golding Hops after 30 min (60 min left).
-Add yeast nutrient and whirlfloc with 15 min left to boil.
-Chill to 65 deg F and pitch yeast.
-Aerate and let ferment at 65-68 deg F for 24 hours.
-After signs of fermentation or 24 hours, drop temperature down to 50 deg F.
-Ferment for 21-28 days at 50 deg F.
-Lager for 3-4 weeks at 37 deg F.
-Bring to room temperature to bottle.
-Condition for 2 weeks. |
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Classic Saison
|
Saison
|
110 Litres |
1.047 |
1.005 |
5.49 |
20.69 |
5.36 °L
|
417 |
0 |
|
|
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| Boil
Size: 116.18 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.47 |
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: 7/7/2023 1:45 PM |
| Notes: |
|
|
MB Pale Ale
|
American Pale Ale
|
20 Gallons |
1.051 |
1.009 |
5.53 |
30.26 |
5.17 °L
|
417 |
0 |
|
|
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| Boil
Size: 22.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 85 |
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: 9/15/2022 3:59 PM |
| Notes: |
|
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Hi Diddly Ho Neighborino
|
Flanders Red Ale
|
4 Gallons |
1.052 |
1.01 |
5.56 |
17.04 |
14.31 °L
|
417 |
0 |
|
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| Boil
Size: 5.25 Gallons |
Boil Time: 120 |
Boil Gravity: 1.036 |
Efficiency: 55 |
Mash Thickness: 2.3 |
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: 9/13/2022 10:34 PM |
| Notes: |
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Saison?
|
Bière de Garde
|
23 Litres |
1.046 |
1.004 |
5.49 |
18.4 |
4.23 °L
|
417 |
0 |
|
|
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| Boil
Size: 28.86 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 27 ° C |
Priming Method: sucrose |
Priming Amount: -79.3 g |
Creation
Date: 8/26/2022 2:58 PM |
| Notes: |
|
|
Saison Volgens Boek
|
No Profile Selected |
23 Litres |
1.053 |
1.01 |
5.58 |
19.29 |
8.46 °L
|
417 |
0 |
|
|
|
| Boil
Size: 28.84 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 6/30/2022 11:37 AM |
| Notes: |
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Fest!
|
Festbier
|
6 Gallons |
1.056 |
1.014 |
5.52 |
27.84 |
4.67 °L
|
417 |
0 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 6/1/2022 5:41 PM |
Notes: Brewed 7/11/22. Mash in w/15 gallons of Boulder city, 10' at 130 F, raise to 147 F, pull decoction. Add decoction back at 45' raises temp to 154 F, mash out 165 F. New rollers for malt mill seem to have made for a sticky lauter; check grind quality carefully next time. Sparge with 170 f water, plus 1.5 ml lactic acid. Boiled, cooled to 66 F and pitched, about 700 ml from a 2.5 L starter. Gravity 1.055. Primary fermentation at 48 - 50 F.
07/29/22: Racked to keg, gravity 1.016. Placed at 65 F for diacetyl rest. Dregs of fermentor left in garage ferments out to 1.013. CO2/foam coming out of airlock in keg. Decided to leave at 65 F for longer than normal to ensure attenuation.
08/02/22: Moved keg back to keg fridge at 55 F. Temperature slowly dropped to low 30's. Gravity settles out at 1.014.
Tasting notes 9/22/22: Very good fest-type beer. In head to head comparison with Paulaner festbier, color identical. Paulaner was a little wortier/sweeter - mine is a little more crisp and spicy. Drinkable in Mas quantities, as intended...make again!!! |
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STOUT MOKA
|
Oatmeal Stout
|
24 Litres |
1.056 |
1.014 |
5.53 |
32.74 |
45.7 °L
|
417 |
0 |
|
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 4/12/2022 4:30 AM |
| Notes: |
|
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Seltzer
|
No Profile Selected |
5 Gallons |
1.042 |
1 |
5.51 |
0 |
0.93 °L
|
417 |
1 |
|
|
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| Boil
Size: 5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.042 |
Efficiency: 70 |
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: 3/26/2022 1:55 PM |
| Notes: |
|
|
IPA
|
American IPA
|
25 Litres |
1.056 |
1.013 |
5.54 |
56.44 |
7.46 °L
|
417 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 12/30/2017 11:15 AM |
Notes: 92 % Thomas Fawcett maris otter pale malt
4 % Thomas Fawcett pale crystal malt, 70 EbC
4 % Thomas Fawcett crystal malt, 130-150 EBC |
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Vanilla Porter
|
Specialty Porter |
5.5 Gallons |
1.051 |
1.01 |
5.48 |
30.72 |
36.41 °L
|
417 |
0 |
|
|
|
| Boil
Size: 6.89 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10 psi |
Creation
Date: 12/7/2020 4:53 PM |
Notes: Once primary fermentation is complete, prepare the vanilla beans for secondary fermentation in the following manner...
Slice two beans lengthwise and open them up.
Scrape the tar-like interior out of the husks and put it (along w/ the husks) into the bottom of a clean and sanitized vessel.
Rack the beer on top of the vanilla beans.
Wait 2-4 weeks for the vanilla to extract into the beer. |
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Brown
|
American Brown Ale
|
5.5 Gallons |
1.053 |
1.011 |
5.53 |
22.68 |
28.81 °L
|
417 |
4 |
|
|
|
| Boil
Size: 6.46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 94 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2020 5:15 PM |
| Notes: |
|
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Red Ipa Blacken
|
Specialty IPA: Red IPA
|
60 Litres |
1.053 |
1.011 |
5.57 |
56.98 |
8.19 °L
|
417 |
0 |
|
|
Author:
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|
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| Boil
Size: 65 Litres |
Boil Time: 80 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2020 12:53 AM |
Notes: lavado de granos hasta densidad 1013
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|
Idaho Enigma Banger
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.6 |
32.05 |
4.89 °L
|
417 |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 12.82 psi |
Creation
Date: 9/26/2020 2:46 PM |
| Notes: |
|
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Chickity Czech Yourself Pilsner
|
Bohemian Pilsener
|
22 Litres |
1.05 |
1.009 |
5.5 |
56.96 |
3.6 °L
|
417 |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/5/2020 10:00 PM |
| Notes: |
|
|
Genérica
|
American Pale Ale
|
20 Litres |
1.056 |
1.014 |
5.49 |
25.34 |
4.99 °L
|
417 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: sucrose |
Priming Amount: 132.7 g |
Creation
Date: 12/2/2019 1:43 AM |
| Notes: Maturação: 2 semanas a 4°C |
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Falcon
|
American IPA
|
5.5 Gallons |
1.058 |
1.016 |
5.58 |
68.27 |
4.92 °L
|
417 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.016 |
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: 7/2/2019 4:38 PM |
| Notes: |
|
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Nice Funk Flanders
|
Flanders Red Ale
|
45 Litres |
1.056 |
1.014 |
5.59 |
14.69 |
12.13 °L
|
417 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2018 1:48 PM |
Notes: Once terminal gravity reached, rack into wooden casks for maturing over two months.
OG 21/10
1.052
30/10
1.024
4/11
1.012 |
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Blond Ale
|
Blonde Ale
|
10 Litres |
1.051 |
1.009 |
5.5 |
23.53 |
4.98 °L
|
417 |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 75 |
Boil Gravity: 1.028 |
Efficiency: 59 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: diluição açucar cristal |
Priming Amount: 60 g |
Creation
Date: 5/15/2018 12:34 AM |
Notes: Infusão simples , sem parada proteica, buscando atraves da rampa 66 graus um corpo medio-baixo,
O grist de malte tende ao seco malteado devido ao trigo, leve sensação de mel e uma boa espuma. O de lúpulo remete a notas picantes e cítricas, gerando um baixo amargor e aroma médio, previlegiando o malteado.
Resfriamento com chiller de imersão mais banho de gelo até temperatura de 35 - 25 graus.
Fermentação primária entre 19-20 graus até atenuar. Fermentação secundaria em temperatura ambiente por 3 dias.
Dry-hop entre 20-18 graus por 4 dias, maturação por 4 dias a 5 graus.
Envase com priming de 5.5g/l por 10-15 dias. Carbonatação em temperatura ambiente. |
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