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Ridgeway Centennial Pale Ale
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No Profile Selected |
2.5 Gallons |
1.07 |
1.018 |
6.9 |
31.96 |
10.98 °L
|
536 |
0 |
|
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| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.175 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2021 8:05 PM |
| Notes: |
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Barleywine
|
American Barleywine
|
5.5 Gallons |
1.101 |
1.025 |
9.98 |
94.12 |
19.46 °L
|
535 |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 117g |
Creation
Date: 9/1/2017 6:21 AM |
| Notes: |
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AHBS Lil Tylers Golden Rye Ale
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American Pale Ale
|
5.02 Gallons |
1.05 |
1.01 |
5.22 |
31.97 |
6.24 °L
|
535 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2017 5:41 AM |
| Notes: Temp controlled fermentation at 20 degrees C, plus or minus 0.3 degrees C. Pitched yeast at 67 degrees F. Yeast sat at room temp of 72 degrees F for 24 hours before pitching. Pitched a total of two WLP001 packets. |
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Fly On The Wall
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American Amber Ale
|
5 Gallons |
1.054 |
1.014 |
5.27 |
7.85 |
10.71 °L
|
535 |
1 |
|
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| Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2018 1:19 AM |
| Notes: |
|
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B87_Russian Imperial Coffee Stout
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Russian Imperial Stout
|
60 Litres |
1.108 |
1.018 |
11.77 |
71.33 |
34.41 °L
|
535 |
0 |
|
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| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2021 6:25 PM |
| Notes: Add100g cold steeped Caffe Vergnando coffee beans at secondary. @FG, Cold Crash 2 days |
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2 Jokers Double Wit Sour Ale Clone
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Clone Beer
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5.5 Gallons |
1.076 |
1.016 |
7.88 |
16.26 |
3.5 °L
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535 |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.139 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2018 9:47 PM |
Notes: Two Jokers Double-Wit
I used the grain bill above for a partial mash, and the end product was VERY close to Boulevard's original (and now discontinued) 2 Jokers. Even with a kettle sour step, I ended up adding some lactic acid to the secondary to approximate brewhouse results. All-grain instructions follow.
Malt:
Pale Malt – 50%
Wheat – 21%
Malted Wheat – 24%
Flaked Oats – 5%
Mash Schedule:
50 C – 31 minutes
63 C – 60 minutes
73 C – 15 minutes
Mash off at 78 C
Here’s where things get interesting. To create the acidity in Two Jokers, we brewhouse/kettle sour the wort. We lauter off the grain like normal, but then cool the wort down to 35 C and pitch with lactobacillus in a CO2 purged vessel on the brewhouse. We allow the wort to acidify over the weekend and come in and boil it like normal after we’ve confirmed we’ve dropped to the desired pH (3.7). Since we’re brewing multiple batches into the same fermenter, we’ll sour 25% of the total volume of the tank and treat the other brews like normal. If we were brewing into a 600 bbl tank, 1 150 bbl batch would be sour while the remain 3 would be normal.
We’re targeting a beginning of boil gravity of 16 Plato and are looking for 17.3 at the end of our 70 minute boil. We see an increase of .8 Plato from an addition of dextrose midway through the boil.
Hops:
Magnum – 8.1 IBUs at 10 minutes after beginning of boil
Perle – 4.9 IBUs 55 minutes after beginning of boil
Spices:
The following are added to the kettle with 5 minutes left in the boil:
Coriander – 25 g/hl
Orange Peel – 50 g/hl
Peppercorn – 4.9 g/hl
Cardamom - .2 g/hl
Lavender is added during whirlpooling at the rate of 4.9 g/hl
We cool the wort to 19 C and pitch with our house Belgian strain. I’d suggest going with a high gravity Trappist strain to closely approximate the yeast strain we’re using. We ferment at 21 C until we reach 7 Plato at which point we temp up to 23 C for the remainder of fermentation. Final gravity should be 3.8.
Specs:
ABV – 8
IBU – 15
EBC – 15.8
#4JeremyDanner, Nov 19, 2014
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D- IPA
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American IPA
|
21 Litres |
1.089 |
1.016 |
9.56 |
93.64 |
13.58 °L
|
535 |
0 |
|
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2018 10:11 AM |
| Notes: |
|
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Blood Orange Gose
|
Gose
|
4 Gallons |
1.055 |
1.014 |
5.46 |
6.78 |
4.27 °L
|
535 |
0 |
|
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| Boil
Size: 5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2018 1:30 AM |
Notes: Slight error with Wheat DME.
Added strained and boiled juice of 6 blood oranges to the fermenter after 6 days; 12 days total
Red Star bread yeast
FG 0.011
Attenuation 79% |
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Vienna Lager
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Vienna Lager
|
5.7 Litres |
1.056 |
1.016 |
5.37 |
19.43 |
9.18 °L
|
535 |
0 |
|
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| Boil
Size: 6.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2021 6:15 PM |
| Notes: |
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Leftovers Ale
|
Mixed-Style Beer
|
1 Gallons |
1.05 |
1.01 |
5.19 |
38.41 |
50 °L
|
535 |
0 |
|
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2020 5:27 PM |
| Notes: |
|
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Fuzzy Sun
|
American Wheat Beer
|
5 Gallons |
1.054 |
1.01 |
5.88 |
29.36 |
4.65 °L
|
535 |
0 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2019 6:08 PM |
Notes: 1.051, finished at 1.011. Force carbed at 30psi for 200s.
Came out a beautiful hazy orange, absolutely delicious. Wheat roundness is subtle, definitely very American. |
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P Nut T Brown Ale
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Southern English Brown
|
2 Gallons |
1.08 |
1.014 |
8.68 |
30.15 |
15.49 °L
|
534 |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 45 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 1.30 |
Creation
Date: 2/3/2019 5:00 AM |
| Notes: |
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Hop Shop Tropical IPA
|
Imperial IPA
|
10 Gallons |
1.063 |
1 |
8.24 |
102.45 |
4.28 °L
|
534 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2022 9:17 PM |
| Notes: |
|
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Icyclimber's Spruce Tip IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.014 |
6.06 |
79.17 |
5.55 °L
|
534 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 3/3/2020 9:59 PM |
| Notes: |
|
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Crispy Belgian Single
|
Trappist Single
|
2.75 Gallons |
1.054 |
1.012 |
5.54 |
29.31 |
3.64 °L
|
534 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2019 12:21 AM |
| Notes: |
|
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Belgian Split 5
|
Belgian Pale Ale
|
11 Gallons |
1.052 |
1.013 |
5.21 |
38.11 |
11.79 °L
|
534 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2017 8:41 PM |
Notes: Half with Nottingham
Half with Westmalle
After Crystal Rye Ale |
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Choc Stout
|
Imperial Stout
|
5.5 Gallons |
1.083 |
1.021 |
8.16 |
0 |
50 °L
|
534 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.152 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2019 2:17 PM |
| Notes: |
|
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Ginger Wheat Beer
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.085 |
1.01 |
9.75 |
17.75 |
7.47 °L
|
534 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 3/10/2018 4:24 PM |
Notes: This recipe is a first attempt at a ginger style beer.
- Ginger and lemon juice to be added at flameout.
First Brew 3/9/18: Gravity of 1.080 Final gravity of 1.012
ABV 9.58 %
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Single Hop APA (Cascade)
|
American IPA
|
13 Litres |
1.068 |
1.015 |
7.05 |
42.21 |
12.19 °L
|
534 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2017 9:28 AM |
| Notes: |
|
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Partial Mash Of Avg. Perfect NEIPA
|
Specialty IPA: New England IPA
|
3 Gallons |
1.06 |
1.012 |
6.26 |
39.73 |
5.96 °L
|
533 |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.091 |
Efficiency: 32 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 3 oz |
Creation
Date: 2/27/2021 10:24 PM |
Notes:
This is my attempt at a partial mash of Kevin C Quinn's Average Perfect New England IPA, adapted to make only 2.75 - 3 gallons. This is an expensive beer to make!
Pitched yeast at 72 degrees 9 PM 27 Feb 2021, 1.060 Corrected Hydrometer.
Added first dry hops to carboy on morning of 1 March 2021.
Racked to secondary and added 2nd dry hop additions on 4 March2021, 1.0125@68F.
Bottled on 7 March 2021- 8 days after pitching yeast. 1.011 @69F (corrected 1.012). Used 1/2 cup corn sugar for the batch.
Drank first bottle on 11 March - twelve days after brewing. Fantastic -cloudy light color, great carbonation, great head, good mouth feel, great hop flavor and aromas of grapefruit, tropical fruit, citrus and cat pee, a little more bitter than most Juicy IPAs but I like it better this way. Best Northeast IPA I ever had. |
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