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66 - Anzac Biscuit Lager - 01-10-16
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International Pale Lager
|
21 Litres |
1.057 |
1.008 |
6.37 |
5.69 |
5.32 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2016 3:39 AM |
| Notes: |
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Silly Sir Weihenstephan Hefeweizen
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Weizen/Weissbier
|
10.5 Gallons |
1.053 |
1.013 |
5.17 |
15.37 |
6.62 °L
|
1.5K |
0 |
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| Boil
Size: 11.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 17.65 psi |
Creation
Date: 2/21/2021 9:27 PM |
Notes: Ferm notes - 65f for 3 days, warm up to 68f for remainder.
Based on this blog post.
https://sillysir.com/recipe-weihenstephaner-hefeweissbier/ |
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Stugläsk 9/8
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Saison
|
19 Litres |
1.06 |
1.007 |
6.94 |
37.04 |
7.28 °L
|
1.5K |
0 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/1/2020 4:28 PM |
Notes: Ferment 10 days @ 20C
Coldcrash @1C and fine with gelatin
Kegg and Wait 2 weeks.
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With Arms Wide Open
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Saison
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21 Litres |
1.056 |
1.012 |
5.82 |
35.48 |
7.67 °L
|
1.5K |
2 |
|
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| Boil
Size: 30 Litres |
Boil Time: 80 |
Boil Gravity: 1.039 |
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: 2/16/2019 8:44 AM |
Notes: firstofall flaked oats and flaked rice are infused at 58°
rest of milling is added at 68°
mashing during 70 minutes for maximum sugars
OG : 1060
French Season Yeast is added at 27° after a copper plate watercooling an a big whirlpool aeration. Copper plate is amazing, can lower 24L from 90° to 27° in 20'
Bottled :13/04/2019
Degust listening With arms wide open by Creed |
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Grapefriut/Pineapple Hazy IPA BDP
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American IPA
|
5 Gallons |
1.069 |
1.015 |
7.06 |
39.29 |
10.82 °L
|
1.5K |
0 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
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: 7/22/2018 8:55 PM |
| Notes: |
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Festbier
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Festbier
|
10.5 Gallons |
1.057 |
1.01 |
6.2 |
24.73 |
5.76 °L
|
1.5K |
2 |
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2018 11:12 PM |
| Notes: |
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Nelson Brut IPA 54
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American IPA
|
5 Gallons |
1.059 |
1.001 |
7.8 |
0 |
3.02 °L
|
1.5K |
0 |
|
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: dextrose |
Priming Amount: 4. oz |
Creation
Date: 4/25/2017 2:59 PM |
Notes: enzymes in fermenter only.
cold house, very slow ferment expected.
despite 5 oz of hops, only a light hop flavor expected due to very low sugar content. very subtle flavor in last batch that was like dry champagne.
brew started 5/4/2021.
expected ferment time > 2 wks because last batch got bottled prematurely at 2 wks. |
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Black Plowman A2
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Schwarzbier
|
6 Gallons |
1.052 |
1.009 |
5.66 |
25.24 |
26.64 °L
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1.5K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2017 9:11 PM |
Notes:
DIRECTIONS
Treat brewing water with 1.7 g gypsum and 1.7 g calcium chloride, both in the mash and in the kettle. Single infusion mash at 152° F (67° C) for 60 minutes. When fermentation is almost finished, raise temperature to 60° F (16° C) and hold until complete. Transfer to a keg and lager for 6 weeks.
Primary Fermentation: 14 days at 50º F (10º C)
Secondary Fermentation: 45 days at 36º F (2º C)
Carbonate to 2.4 volumes of CO2.
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Saison Brewday
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Saison
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44 Litres |
1.051 |
1.009 |
5.49 |
22.57 |
5.09 °L
|
1.5K |
0 |
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| Boil
Size: 50 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2017 8:17 PM |
Notes: 8g de bicarbonato de sodio
6g carbonato de calcio
3g de sulfato de magnezio |
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Nenna DIPA
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Double IPA
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18 Litres |
1.073 |
1.014 |
7.68 |
99.15 |
11.44 °L
|
1.5K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 11/4/2016 11:26 PM |
| Notes: |
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EBH Muddled Decisions Nutella Stout
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Sweet Stout
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5.5 Gallons |
1.053 |
1.015 |
5 |
29.82 |
33.71 °L
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1.5K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5/16/2012 6:33 PM |
| Notes: |
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Hoppy Brown Ale
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American Brown Ale
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5 Gallons |
1.051 |
1.01 |
5.27 |
41.92 |
27.42 °L
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1.5K |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.072 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 2:24 AM |
Notes: 9/4/17: Hops 0.5 oz Magnum 13.2%AA 45 min and 35 min (37 IBU)
9/4/17: Hops 1 oz Fuggles 4.9%AA and 1 oz EKG 6.1%AA at flameout
9/4/17: SG initial = 1.049 at 69F.
9/16/17: SG final = 1.016 at 73F.
10/21/16: Added 8 oz 6-row pale malt and 8 oz carapils to grain bill.
10/21/16: Hops were 1 oz Magnum 11.8%AA 45 min (32 IBU) plus 1 oz Willamette 5.2%AA 5 min (3 IBU) plus 1 oz East Kent Golding 3.8%AA 2 min (1IBU)
10/21/16: SG = 1.049 at 72 degrees F
8/27/16: Mash temp ran too high, got up to 165.
8/27/16: SG = 1.046 at 63 degrees F
9/07/16: FG = 1.013 at 73 degrees F
9/07/16: Calculated ABV = 4.3%
9/30/16: Solid brown ale recipe, but slightly sweeter and less hoppy than intended. Could also use a bit more body. |
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Brooklyn Lager
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Vienna Lager
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22 Litres |
1.059 |
1.017 |
5.43 |
37.81 |
8.9 °L
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1.5K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 74 |
Mash Thickness: 6.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 11 ° C |
Priming Method: Sukker |
Priming Amount: 6.6g/l |
Creation
Date: 4/29/2016 7:31 AM |
Notes: Gjæring:
Start på 13grC
24 timer : Juster til 11grC
når gjæringen går mot slutten øk til 16grC i 48 timer
Når gjæringen er ferdig senk temperaturen til 2.2 grader for "lagering" etter en uke på 2.2 grader tilsett Tørr humle
DryHop: 10 dager før tapping på flaske
This is based on the recipe released by Brooklyn brewery on their blog:
http://brooklynbrewery.com/blog/ask-a-brewer/ask-a-brewer-mar-6/
Grain weights have been scaled down to give an ABV after bottling (including priming) of 5.2%, which is the ABV of bottled Brooklyn lager. Hops have been scaled to give 30 IBUs. |
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Shithouse Gluten Free WIP
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Alternative Grain Beer
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5 Gallons |
1.062 |
1.019 |
5.72 |
41.27 |
2.55 °L
|
1.5K |
1 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 6:09 PM |
Notes: Took out the oranges - will try peel
---
References:
http://www.homebrewtalk.com/showthread.php?t=171390
http://www.homebrewtalk.com/showthread.php?t=181144
Consider the following related: http://www.homebrewtalk.com/showthread.php?t=376455
http://www.homebrewtalk.com/showthread.php?t=380511
Regarding Blood Oranges: Peel oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160-F and then turn off heat. Let it steep as it cools. Pour into fermenter when cooled.
1/2 gallon refers to 5.5 gallon run
Try to ferment above 70
Primary 4, Secondary 7
Carb to 2.5 Vol CO2 |
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Kate The Great Clone
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Russian Imperial Stout
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15 Litres |
1.1 |
1.023 |
10.2 |
66.77 |
35.11 °L
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1.5K |
0 |
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Author:
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| Boil
Size: 16 Litres |
Boil Time: 75 |
Boil Gravity: 1.011 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2015 9:47 PM |
| Notes: |
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Wheat Zinger
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Weizen/Weissbier
|
6 Gallons |
1.058 |
1.019 |
5.05 |
11.34 |
4.5 °L
|
1.5K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 68 |
Mash Thickness: 1.33 |
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: 8/4/2015 11:09 PM |
| Notes: Came out great! Hints of pineapple and tangerine. Definitely gonna do this again. |
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Dornas Bitter
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Extra Special/Strong Bitter (ESB)
|
30 Litres |
1.054 |
1.011 |
5.63 |
56.92 |
8.02 °L
|
1.5K |
5 |
|
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| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 11:34 PM |
| Notes: |
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Wedded Bliss
|
Belgian Tripel
|
4 Gallons |
1.074 |
1.008 |
8.67 |
29.5 |
6.67 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 12/28/2012 7:16 AM |
Notes: Should finish dry. Trying smaller 4 gal batch.
Mash 4.5 gal with 1.5 tsp CaCl2, 1 tsp Epsom Salt, 1/2 tsp Baking Soda
Bottled on 1/11; FG: 1.010 |
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Jogger Lager
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Classic American Pilsner
|
5.25 Gallons |
1.058 |
1.016 |
5.51 |
38.98 |
3.92 °L
|
1.5K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 82 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2013 2:54 AM |
| Notes: Pitch Yeast at 70F and let cool over night. |
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Braggot
|
Braggot
|
10 Litres |
1.041 |
1.009 |
4.12 |
24.1 |
10.37 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 30 |
Boil Gravity: 1.017 |
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: 1/6/2015 11:30 PM |
| Notes: |
|
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