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SNPL Clone
|
American Pale Ale
|
19 Litres |
1.052 |
1.013 |
5.09 |
37.45 |
9.04 °L
|
467 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2017 7:20 PM |
| Notes: |
|
|
Morgans Lager
|
Light American Lager
|
23 Litres |
1.042 |
1.006 |
4.63 |
0 |
3.9 °L
|
467 |
0 |
|
|
|
| Boil
Size: 23.84 Litres |
Boil Time: 30 |
Boil Gravity: 1.04 |
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: 2/11/2022 11:00 PM |
| Notes: |
|
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Girl, You Chunky (wheat)
|
Weissbier
|
5 Gallons |
1.058 |
1.014 |
5.69 |
9 |
6.9 °L
|
467 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 75 |
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: 6/24/2018 3:14 PM |
| Notes: |
|
|
Charlie's Sweet Stout- Partial Mash
|
Sweet Stout
|
5.5 Gallons |
1.057 |
1.018 |
5.2 |
25.59 |
27.18 °L
|
467 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 5/2/2021 5:03 PM |
| Notes: |
|
|
Easter Beer
|
British Golden Ale
|
3.78 Litres |
1.072 |
1.019 |
7.05 |
92.82 |
11.37 °L
|
467 |
1 |
|
|
|
| Boil
Size: 28.04 Litres |
Boil Time: 30 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 2/8/2021 9:25 PM |
Notes: Heat 1.7L of liquor to 68C add 2 Row and CaraAmber
Steep for 15 min
High ABV think blow off tube |
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|
Experimental Belgian Blonde Ale #2
|
Belgian Blond Ale
|
4 Gallons |
1.059 |
1.011 |
6.35 |
14.21 |
3.75 °L
|
467 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2019 8:16 PM |
| Notes: |
|
|
Awesome Recipe
|
American IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.33 |
34.44 |
7.94 °L
|
467 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.141 |
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: 8/5/2020 9:05 AM |
| Notes: |
|
|
Modified Exclusion GF Stout Kit
|
Dry Stout
|
5.5 Gallons |
1.044 |
1.008 |
4.71 |
42.41 |
33.08 °L
|
466 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
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: 7/23/2023 3:15 PM |
Notes: This a dark bitter mod of the Exclusion Gluten Free stout kit.
Brewed up very nicely with a modest rich brown head. Very drinkable, smoky bitter. I find it delicious.
I used Ondea Pro and Ceremix enzymes 1ml each in a rising stepped mash with rests at 100, 125, 138, 158, and 175.
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|
Brown Ale From Northern Brewer (CaribSlobber)
|
British Brown Ale
|
5.5 Gallons |
1.054 |
1.02 |
4.52 |
21.82 |
17.83 °L
|
466 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 75 |
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: 5 oz |
Creation
Date: 4/3/2017 12:34 AM |
| Notes: |
|
|
Halfling HefeWeizen
|
Weizen/Weissbier
|
5 Gallons |
1.057 |
1.013 |
5.75 |
30.29 |
3.95 °L
|
466 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2021 1:45 AM |
| Notes: |
|
|
Granite State IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.054 |
1.012 |
5.49 |
51.99 |
4.48 °L
|
466 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/5/2021 6:20 AM |
| Notes: Mosaic and citra hops were cryo. Amarillo regular T-90 hops. Pitches 200 b cells Propagate Hazy IPA yeast at 75 F |
|
|
Solstice APA
|
Blonde Ale
|
5.25 Gallons |
11.596 |
2.035 |
5.08 |
13.29 |
3.92 °L
|
466 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 23.3 |
Efficiency: 56 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 6 oz |
Creation
Date: 11/12/2020 7:26 PM |
| Notes: This is a partial mash/partial boil recipe. Sugar addition at high Krausen |
|
|
1953 Lees Bitter
|
Best Bitter
|
10 Litres |
1.039 |
1.008 |
4.06 |
25.09 |
7.21 °L
|
466 |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 105 |
Boil Gravity: 1.022 |
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: 6/24/2020 4:23 PM |
| Notes: |
|
|
Black Lemon IPA
|
Specialty IPA: New England IPA
|
5.33 Gallons |
1.067 |
1.018 |
6.41 |
49.37 |
4.68 °L
|
466 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2019 7:46 PM |
| Notes: |
|
|
Bang
|
English IPA
|
5 Gallons |
1.075 |
1.021 |
7.13 |
19.04 |
15.11 °L
|
466 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
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: 3/22/2019 8:04 PM |
| Notes: |
|
|
Wit Beer (HBC)
|
Witbier
|
5.5 Gallons |
1.052 |
1.013 |
5.09 |
18.09 |
3.83 °L
|
466 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2019 2:02 PM |
Notes: Ferment at 68F for 4 days the raise to 72F
Use pure Chamomile tea bags. |
|
|
All Grain Kolsch
|
Kölsch
|
5.5 Gallons |
1.045 |
1.011 |
4.38 |
28.56 |
4.1 °L
|
466 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 10/20/2018 3:48 AM |
| Notes: |
|
|
#8 Orange Ale
|
Specialty IPA: Brown IPA
|
5 Gallons |
1.029 |
1.006 |
2.96 |
71.26 |
16.34 °L
|
466 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
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: 2/26/2018 2:02 AM |
| Notes: |
|
|
Josh Quad
|
American Light Lager
|
8 Gallons |
1.105 |
1.024 |
10.58 |
12.25 |
24.48 °L
|
466 |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 35 |
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: 2/23/2018 7:52 PM |
| Notes: |
|
|
IPA Décembre 17.
|
American IPA
|
20 Litres |
1.052 |
1.01 |
5.51 |
52.27 |
7.28 °L
|
466 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: 95 |
Creation
Date: 11/29/2017 12:35 AM |
Notes:
5 g de plâtre et 2 g de sel de mer ajouté au mout plus 12-15 gouttes de Mgcl
Eau bouiilie (10 litres) utilisés la balance est de l'eau de Source Eska et Labrador.
La levure Nottingham a été réhydratée dans 100 ml d'eau de source plus 1 c à thé de maltodextrose plus 2 gouttes de MgCl.
3 Décembre: Il y a maintenant 3 JOURS que la bière fermente en formant un dôme sur la pellicule plastique bleue du sac de recyclage. -La levure Nottigham semble donc très performante.
J'ai goûté à la bière de 24 h en 24 h et je vois une échelle de goût qui part du fruité-sucré abricot-pamplemousse-pin (au premier jour) à un ( nez) plus discret d'abricot et un goût amère-plaisant de noyau de pêche et de pelure de pamplemousse blanc! -Une bière qui s'annonce bien! -Très bien!
Le 7 décembre soit 6 jours après l'ajout de la levure, la bière fermentait encore en faisant bomber le sac bleu étanche sur le dessus du fermenteur. La levure Nothingham est très performante!
-Dès le 5 ou 6 décembre, la bière goûtée est excellente: nez et gout d'abricot-pêche très présent et taux élevé d'alcool perceptible.
TRANSFERT EN TOURIE: 7 décembre. La sédimentation (floculation) est importante puisqu'il y avait environ 1 pouce d'épaisseur de levure morte et de houblon au fond du fermenteur. J'estime avoir perdu au moins 2 litre de bière à cause de cela! J'ai environ 18 litres d'excellente bière en tourie. La bière est déjà quasi sèche au goût (le sucre ayant presque tout digéré).
8 décembre: ajout d'un cm de longueur de de poivre de «Sélim» préalablement déchiré d'une cosse de 2 cm.
10 décembre: ajout de 50 ml de teinture-mère de Chinook à la tourie.
13 décembre: ajout d'une extraction (à partir de ma précédente bière) de houblon Simcoe (15 g) dans 300 approx de de bière Moût en tourie (le Simcoe a bouillis 10 min dans le liquide)
14 décembre:EMBOUTEILLAGE: 15 litres de bonne bière ayant perdu son caractère fruité pour devenir plus «boisé-terreux» -85 g de dextrose ajouté à la bière pour la refermentation en bouteilles. La persistance en bouche de la bière est impressionnante!!
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