|
푸룻푸룻세종
|
Saison
|
25 Litres |
1.051 |
1.005 |
6.09 |
11.23 |
5.5 °L
|
432 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 26 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/10/2019 2:40 AM |
Notes: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer!
Adjust your caramel 60L and shoot for an SRM of 8. |
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Classic American Pilsner
|
Pre-Prohibition Lager
|
5.5 Gallons |
1.057 |
1.014 |
5.58 |
32.07 |
3.09 °L
|
432 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
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: 2/2/2024 8:29 PM |
| Notes: |
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Brett Sours
|
Brett Beer
|
17.5 Gallons |
1.041 |
1.009 |
4.2 |
5.46 |
3.27 °L
|
432 |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 12/8/2023 6:33 PM |
| Notes: |
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Medium Planck
|
Belgian Dark Strong Ale
|
6.7 Gallons |
1.068 |
1.013 |
7.23 |
12.17 |
11.38 °L
|
432 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2023 2:26 AM |
| Notes: |
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Nude Belgian Pale Ale
|
Belgian Pale Ale
|
20 Litres |
1.061 |
1.011 |
6.54 |
35.08 |
9.14 °L
|
432 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 62 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 131.1 g |
Creation
Date: 3/12/2022 12:27 PM |
| Notes: |
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Wild Ale
|
Mixed-Fermentation Sour Beer
|
11 Gallons |
1.062 |
1.002 |
7.9 |
4.23 |
5.16 °L
|
432 |
1 |
|
|
|
| Boil
Size: 12.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
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: 2/20/2022 5:23 PM |
| Notes: |
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Oostmalle Tripel
|
Belgian Golden Strong Ale
|
40 Litres |
1.073 |
1.013 |
7.9 |
26.31 |
3.84 °L
|
432 |
1 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 6/30/2021 6:47 PM |
Notes: https://byo.com/article/belgian-style-tripel/
Oostmalle Tripel
(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1.011
IBU = 34 SRM = 3 ABV = 9.0%
Ingredients
11.25 lbs. (5.1 kg) Pilsner malt (or a blend of Pilsner malts)
2.7 lbs. (1.2 kg) sugar (sucrose)
10 AAU Tettnanger hops (60 mins)
(2.25 oz./64 g of 4.5% alpha acids)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) yeast
(3 qt./~3 L yeast starter)
1⁄2 tsp. Wyeast Yeast Nutrient Blend (or 1 capsule White Labs Servomyces)
9.5 oz. (269 g) corn sugar (for priming)
Step by Step
Treat your water such that your level of carbonates is below 50 ppm and your calcium level is in the 50–75 ppm range. (If you adjust magnesium, shoot for the 10 to 30 ppm range.) For any calcium additions, use a mixture of calcium chloride and gypsum, unless your water is already rich in either chloride or sulfates and deficient in the other. [As an option, if your carbonates are in the 50–100 ppm range, bump up your calcium to 100 ppm and swap 2.5-5% of the Pilsner malt for acidulated malt. In the above grain bill, that would be about 1–2 lbs. (0.45–0.91 kg).]
Step mash with a 45-minute rest at 140 °F (60 °C), then ramp temperature to 152 °F (67 °C) and hold for 30 minutes. (Use 16 qts. (15 L) of strike water.) If you are heating your mash tun, heat at a rate of approximately 2 °F (1 °C) every 4 minutes. Stir every minute or so. (Raising your temperature will take about 20 minutes this way.) If you are adding boiling water to instantly raise your mash temperatures, extend the second rest by about 10 minutes. You can also pull a small decoction, about 1⁄4 of your mash, heat it to a boil and return it to the main mash to raise your mash temperature. As an option, you can raise the mash temperature to 168 °F (76 °C) for a mash out.
If you did not mash out, begin sparging with 190–200 °F (88–93 °C) water until the top of the grain bed reaches 168 °F (76 °C). Continue sparging with water hot enough to keep the grain bed at about 168 °F (~76 °C). If you did mash out, continue sparging with water hot enough to keep the grain bed at 168 °F (76 °C). Quit collecting wort when the specific gravity of the runoff drops to 1.008 or the pH climbs to 5.8, whichever comes first. Heat your wort as you are collecting it, aiming to have the boil start right around the time the runoff ends.
Boil until your hot break appears, then examine it. If it appears as big, fluffy, “snowflake-like” flakes, then proceed with the boil. If it consists of tiny granules of break material (or if you measure the wort pH and it is above 5.2), add 1⁄4 tsp. CaCl2. Boil vigorously for about 90 minutes, or however long it will take to reduce your volume such that you yield 5.0 gallons (19 L) of wort. (This should be at least 60 minutes.) Add the hops for the final 60 minutes of the boil. Stir the sugar into the wort when 15 minutes is left in the boil. Add yeast nutrients at the same time.
Cool to 65 °F (18 °C) quickly and transfer to your fermenter. Aerate well and pitch the yeast from the yeast starter. Maintain fermentation temperature of 65 °F (18 °C) for the first day of active fermentation, then allow it to rise in the next few days up to 70 °F (21 °C). Once fermentation has concluded, let the beer sit and condition for a few days, then bottle.
Bottle the beer in heavy beer bottles, or decrease the amount of priming sugar to 6.5 oz. (184 g) of priming sugar per 5 gallons (19 L). [Note: the 9.5 oz. of priming sugar assumes that your fermentation finished at 70 °F (21 °C); if it was colder, consult the priming chart at byo.com for how much to add.] Be sure to stir priming sugar into beer well enough that the sugar is evenly distributed. Store the conditioning beer warm, optimally, warmer than room temperature — up to 80 °F (27 °C). After two weeks, chill a bottle and test for carbonation. Store carbonated beer cold for at least two weeks before serving.
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Scorchin Summer Saison
|
Saison
|
11 Gallons |
1.073 |
1.02 |
6.89 |
24.66 |
8.2 °L
|
432 |
0 |
|
|
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| Boil
Size: 13 Gallons |
Boil Time: 80 |
Boil Gravity: 1.061 |
Efficiency: 76 |
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: 6/2/2021 1:58 AM |
| Notes: |
|
|
Knock OUT
|
Belgian Pale Ale
|
5.2 Gallons |
1.05 |
1.011 |
5.11 |
0 |
8.25 °L
|
432 |
0 |
|
|
|
| Boil
Size: 5.99 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/13/2020 10:01 PM |
| Notes: |
|
|
Continental Saison 42L
|
Saison
|
42 Litres |
1.059 |
1.017 |
5.5 |
25.66 |
5.31 °L
|
432 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 3/29/2020 3:59 PM |
| Notes: https://beerandbrewing.com/the-continental-saison-recipe/ |
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Biere De Garde
|
Bière de Garde
|
5.25 Gallons |
1.061 |
1.01 |
6.77 |
21.11 |
18.98 °L
|
432 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 73 |
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: 12/16/2017 8:45 AM |
| Notes: 30L crystal is Castle Chateau Monastique 26l from morebeer |
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Witty
|
Witbier
|
5.5 Gallons |
1.053 |
1.007 |
5.97 |
22.93 |
3.39 °L
|
432 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/10/2019 4:27 PM |
| Notes: |
|
|
Mikklan Tripel
|
Belgian Tripel
|
18 Litres |
1.066 |
1.013 |
6.92 |
27.16 |
3.91 °L
|
432 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 5/11/2019 11:57 AM |
| Notes: 800 gram cane sugar is to be added 4 days into fermantation. This will increase tha OG to 1082 |
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Tedoori Carabrett IPA
|
Brett Beer
|
21 Litres |
1.051 |
1.013 |
5 |
28.37 |
3.32 °L
|
432 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2019 11:00 PM |
Notes: Add 카라향 from Jeju island as aroma / flavor ingredient.
Add bottle drain brett yeast ( orval or something) for secondary fermentation. |
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Saison Vrai
|
Saison
|
21 Litres |
1.053 |
1.001 |
6.73 |
34.21 |
4.1 °L
|
432 |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2019 3:38 AM |
| Notes: |
|
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Trappist Single
|
Trappist Single
|
10.5 Gallons |
1.064 |
1.009 |
7.22 |
32.61 |
11.13 °L
|
432 |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2018 2:57 PM |
| Notes: |
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Lemondrop Saison
|
Saison
|
93 Gallons |
1.056 |
1.006 |
6.57 |
28.44 |
7.09 °L
|
432 |
1 |
|
|
|
| Boil
Size: 101 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 9/22/2018 2:39 PM |
| Notes: |
|
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Earl Grey Saison
|
Saison
|
3 Gallons |
1.065 |
1.015 |
6.58 |
33.68 |
4.14 °L
|
432 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2018 6:58 PM |
| Notes: |
|
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Belgian Blonde
|
Belgian Blond Ale
|
20.8 Litres |
1.064 |
1.016 |
6.33 |
43.95 |
5.58 °L
|
432 |
0 |
|
|
Author:
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|
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2018 4:52 PM |
| Notes: Add Candi sugar in last 10 mins of boil. |
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Stenmården Smyger
|
Roggenbier
|
12 Litres |
1.062 |
1.017 |
5.85 |
29.43 |
6.77 °L
|
432 |
1 |
|
|
Author:
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Savannen
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 5g/l |
Creation
Date: 1/5/2018 4:53 PM |
| Notes: |
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