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Double Bitter - Total Batch
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Ordinary Bitter
|
44 Litres |
1.039 |
1.01 |
3.85 |
29.74 |
2.69 °L
|
438 |
0 |
|
|
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| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/28/2020 7:15 PM |
Notes: BASE MALT: obviously, I should be using MO, but I don't have it to hand, so I'm adding ~2% vienna and ~2% munich to the pilsner base to increase complexity. I also have torrified wheat and oats that I need to use up. I'll put equal amounts in.
SPECIALITY MALT: My situation is that I need to use up a bunch of mixed malts. I am planning to split the base wort in two and, having separately steeped and boiled two different speciality malt bills, add these to two different fermenters. To maximise the difference between the two resultant beers, one will be on the light side the other on the dark...
I developed a very simple formula using the average colour of the speciality malts. It is based around a BYO article on English bitter, that containing three principles:
1) Speciality malts can have a colour of 40-150L.
2) These should not exceed 10% of the grist.
3) The higher the colour, the lower the percentage of grist: "A bitter with 10% 150 °L crystal malt may not be cloying, but it can be too intense a flavor for this style."
For a starting point, I decided that a 150L malt cannot exceed 7.5% of grist. Then just took a linear scale based on that.
Speciality Malt grist 1:
0.15kg Crisp Crystal 100
0.65kg Dingemans Aromatic
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The Pumpkin King
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Saison
|
5 Gallons |
1.064 |
1.012 |
6.82 |
21.63 |
10.63 °L
|
438 |
1 |
|
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 9/7/2024 11:13 PM |
Notes: https://www.youtube.com/watch?v=CNI8Nlu57bw
Roast the pumpkin at 350F for 1 hour and add it to the mash. Add the brown sugar after boil. Add pumpking pie spice after flame out at the end of the boil (to avoid overwhelming spice flavors). |
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Weihenstephaner Helles
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Munich Helles
|
3 Gallons |
1.045 |
1.007 |
5.05 |
25.38 |
3.39 °L
|
438 |
1 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 27.18 psi |
Creation
Date: 6/1/2024 2:57 PM |
| Notes: |
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Camping Beer
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American Light Lager
|
5.5 Gallons |
1.04 |
1.009 |
4.03 |
11.88 |
2.45 °L
|
438 |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 54 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/13/2023 4:04 AM |
| Notes: |
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Breslin Bitter
|
Strong Bitter
|
5.5 Gallons |
1.049 |
1.011 |
4.95 |
36.68 |
12.17 °L
|
438 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2022 12:11 AM |
| Notes: |
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Aurora Helles Bock
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Helles Bock
|
3.25 Gallons |
1.067 |
1.017 |
6.52 |
26.2 |
6.4 °L
|
438 |
1 |
|
|
|
| Boil
Size: 4.77 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 48 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 3/6/2022 4:53 PM |
| Notes: This recipe taken from AHA Zymurgy mag developed by Christopher Norris who won a gold medal at the NHC. I've halved the recipe |
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Dirty BlondeIn
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Cream Ale
|
10 Gallons |
1.044 |
1.01 |
4.42 |
14.99 |
4.43 °L
|
438 |
0 |
|
|
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: dextrose |
Priming Amount: 10.5 oz |
Creation
Date: 2/4/2022 11:37 PM |
| Notes: |
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Helles 2021
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German Helles Exportbier
|
5.5 Gallons |
1.05 |
1.009 |
5.42 |
22.16 |
4.83 °L
|
438 |
1 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2021 7:21 PM |
| Notes: |
|
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Awesome Recipe
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Munich Dunkel
|
1.1 Gallons |
1.049 |
1.012 |
4.81 |
20.37 |
15.44 °L
|
438 |
0 |
|
|
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| Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
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: 5/14/2021 5:22 PM |
| Notes: |
|
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Philly Sour Pale Ale
|
Berliner Weisse
|
19 Litres |
1.039 |
1.006 |
4.34 |
8.33 |
4.13 °L
|
438 |
0 |
|
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|
| Boil
Size: 22 Litres |
Boil Time: 30 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2021 10:13 PM |
| Notes: |
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Black IPA
|
American Light Lager
|
16.5 Gallons |
1.059 |
1.015 |
6.04 |
44.13 |
29.25 °L
|
438 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.145 |
Efficiency: 60 |
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: 3/5/2016 5:51 PM |
| Notes: |
|
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Simple Session Saison
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Saison
|
21 Litres |
1.049 |
1.009 |
5.13 |
21.92 |
3.79 °L
|
438 |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 144.9 g |
Creation
Date: 5/28/2020 10:54 AM |
Notes: The yeast is just a placeholder for any similar yeast
The prices reflect the pricing of a home-brew store near me.
The addition of the lactic acid is very much unnecessary as it needs way more then 1 hour to do anything but I used it when I first brewed the recipe. |
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German Pilsner
|
German Pils
|
5 Gallons |
1.051 |
1.009 |
5.47 |
42.16 |
3.2 °L
|
438 |
1 |
|
|
|
| Boil
Size: 6.57 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2019 12:58 AM |
| Notes: |
|
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Spring Maibock
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Helles Bock
|
5 Gallons |
1.064 |
1.012 |
7.13 |
27.61 |
6.84 °L
|
438 |
0 |
|
|
|
| Boil
Size: 5.81 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 2/24/2019 8:16 PM |
| Notes: |
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Backwaters
|
Ordinary Bitter
|
23 Litres |
1.036 |
1.008 |
3.66 |
18.01 |
15.85 °L
|
438 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 75 |
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: 1/6/2019 10:42 AM |
| Notes: |
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Blood Circle
|
Weissbier
|
5 Gallons |
1.054 |
1.013 |
5.44 |
12.93 |
3.52 °L
|
438 |
0 |
|
|
|
| Boil
Size: 6.28 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2018 4:34 AM |
| Notes: |
|
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Helles Exportbier
|
German Helles Exportbier
|
2.25 Gallons |
1.06 |
1.01 |
6.57 |
25.81 |
4.27 °L
|
438 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2018 5:52 PM |
Notes: Brew 10/31
Keg 11/11 |
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Session NEIPA
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American Light Lager
|
3 Gallons |
1.049 |
1.012 |
4.89 |
125.57 |
3.58 °L
|
438 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
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: 10/24/2018 5:32 PM |
| Notes: |
|
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Red Rice Saison
|
American Light Lager
|
3.2 Gallons |
1.057 |
1.011 |
6.13 |
28.32 |
14.31 °L
|
438 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.041 |
Efficiency: 64 |
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: 9/2/2018 9:37 PM |
| Notes: Desired attributes: faint ginger scent, moderate head retention, deep amber color, bready and nutty malt with a hint of burnt sugar |
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Disc Golf Beer V2
|
American Lager
|
3 Gallons |
1.049 |
1.011 |
4.96 |
11.96 |
3.67 °L
|
438 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2018 9:39 PM |
Notes: Start Vol = 7.0 gal (68F), 7.5 gal (212F)
Finish Vol = 6.0 gal (68F), 6.5 gal (212F)
Volume into Fermentors = 5.5 gal
Volume into keg = 5.0 gal
2 days before brewday, crash cool & decant starter. Re-start yeast with 1L of runoff from the boil kettle. Place this vessel in the fridge at 49F, while the conical is cooling to pitching temps. Pitch the kick-started yeast the next day, after the fermentor is down to 49F.
After placing in the fridge to finish chilling, run the fan to reduce cooling time.
DO NOT PITCH YEAST FOR AT LEAST 24 HRS, UNTIL WORT IS COOL ENOUGH!
Must chill to 49F before pitching and dump trub. Whirlpool, rack, and dump as much cold break as possible. |
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