Dragons Milk Clone
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Wood-Aged Beer
|
5.5 Gallons |
1.1 |
1.031 |
9.07 |
29.59 |
50 °L
|
587 |
1 |
|
Author:
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thunderwagn
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Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2018 11:47 PM |
Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month.
Primary for 3-4 weeks
Secondary on oak 2-3 weeks
Transfer off oak and Bulk age 4-6 months |
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Bourbon Stout
|
Wood-Aged Beer
|
20 Litres |
1.074 |
1.014 |
7.86 |
28.8614 |
40 °L
|
119 |
0 |
|
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Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: 14.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 12/27/2023 1:35 AM |
Notes: |
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Test
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Wood-Aged Beer
|
18 Gallons |
1.078 |
1.02 |
7.7 |
0 |
5.13 °L
|
153 |
0 |
|
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Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 85 |
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: 10/20/2023 8:55 PM |
Notes: |
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Christmas 2023
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Wood-Aged Beer
|
6 Gallons |
1.07 |
1.012 |
7.6 |
30.17 |
34.88 °L
|
212 |
1 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/1/2023 1:45 PM |
Notes: Prior to brew day, freeze cranberries, cherries, and raspberries.
On brew day add oak chips to clean mason jar and cover in bourbon.
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Janet's Brown Ale
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Wood-Aged Beer
|
5.5 Gallons |
1.071 |
1.013 |
7.63 |
54.61 |
20.72 °L
|
260 |
0 |
|
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Boil
Size: 7.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2023 3:25 PM |
Notes: |
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Block Party 2023 Ale
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Wood-Aged Beer
|
5.5 Gallons |
1.079 |
1.018 |
7.97 |
27.55 |
11.74 °L
|
364 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: -12 psi |
Creation
Date: 10/26/2022 7:46 PM |
Notes: |
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Founders Curmudgeon Ale
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Wood-Aged Beer
|
43 Litres |
1.081 |
1.012 |
9.06 |
45.09 |
19.97 °L
|
620 |
0 |
|
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Boil
Size: 64.05 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: -151.5 g |
Creation
Date: 5/17/2021 8:20 AM |
Notes: Mash the grains at 156°F (69°C) for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 90 minutes, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 70°F (21°C). Aerate the wort and pitch the yeast.
Ferment at 70°F (21°C) until the completion of primary fermentation (about 9 days, depending on the temperature). Rack the beer into secondary and add the oak chips. Let the beer age with the wood. Use your palate to decide how long. Oak chips are pretty quick; a week or so can be plenty.
The brew has gone berserk on the fermentation side of thigs with krausen bubbling out through my air lock - never happened before. Beer is tasting OK though.
OG of my brew was 1.080 - well below my target.
Date SG
10/06/21 1.032
13/06/21 1.012
17/06/21 1.012
28/06/21 1.012
Primed with carbonation sugar drops
Bottled on the 28th June 21. Got 50 long necks. |
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ETBG Barreled Porter
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Wood-Aged Beer
|
5.5 Gallons |
1.085 |
1.024 |
8.04 |
104.87 |
39.59 °L
|
564 |
0 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
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: 3/3/2021 6:49 PM |
Notes: |
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Belgian Imperial Hefeweizen Tequila Barrel Aged
|
Wood-Aged Beer
|
5 Gallons |
1.079 |
1.018 |
7.93 |
47.41 |
4.48 °L
|
719 |
0 |
|
Author:
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AGbrewer
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 10/10/2019 4:10 PM |
Notes: Need a 2000 mL starter.
After Racking to Secondary, add Tequila soaked cubes. |
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BA IIPA
|
Wood-Aged Beer
|
6 Gallons |
19.51 |
5.332 |
7.85 |
73.31 |
5.82 °L
|
417 |
0 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 15.8 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2019 7:08 PM |
Notes: Style Guide/Justification of ingredients: 33A: Wood Aged Beer (Double IPA)
This recipe meets the style guidelines. SRM is on the low end, but very close and the grain bill is simple and very effective not necessitating an adjustment. FG is a tad high but final fermentation numbers will be within style given the grain bill (table below). The hop varieties and schedule should lend to an intense hop aroma featuring prominent grapefruit, pine, orange, pineapple, passionfruit, papaya, melon, and citrus notes as well as earthy undertones associated with the style. The malts should all contribute to the overall golden-orange color of the style. The malts should produce low aroma, as well as clean flavor associated with the style. Pale malt should contribute well to body and mouthfeel as well as low levels malty, sweet, and bready, biscuit notes. Vienna should contribute low levels of bready and malty, sweet flavors. Flaked oats should contribute to a smooth mouth feel as well as head retention. The yeast is ideal for clean flavors with good attenuation in higher gravity beers as well as accentuating hop flavors and aromas. Hop flavor should be complex, layered, and strong with a balanced blend of dank, resinous and citrus, featuring tropical character. Bitterness should be long and lingering (without harshness) characteristic of the style. The body should be medium-light with smooth texture characteristic of the style, and gypsum should aide in attenuation and accentuation of the hoppy character. It should finish medium-dry, and clean.
DIPA (22A) BJCP
Style / Estimated
OG (Plato): 15.9-20.5 / 19.5
FG (Plato): 2.1-4.6 / 5.3
ABV: 7.5-10.0 / 7.85
IBU: 60-120 / 73.31
SRM: 6-14 / 5.82
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Imperial Porter For Large Barrel 7.5 Gal
|
Wood-Aged Beer
|
7.5 Gallons |
1.1 |
1.025 |
9.81 |
62.72 |
40 °L
|
2.9K |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2013 9:54 PM |
Notes: The clarity ferm is optional. We are shooting for a beer between 8 to 10 percent so don't worry if you don't hit these numbers exactly. Strike and sparge as you see fit for your equipment. |
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Palo Santa Marron Clone
|
Wood-Aged Beer
|
5.25 Gallons |
1.078 |
1.019 |
7.69 |
69.36 |
32.38 °L
|
652 |
0 |
|
Author:
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Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2018 2:06 PM |
Notes: |
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Night Train 3
|
Wood-Aged Beer
|
5 Gallons |
1.08 |
1.02 |
7.91 |
88.71 |
13.39 °L
|
443 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 66 |
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: 9/30/2017 1:01 PM |
Notes: Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used previously. if that not available can use 1056.
anticipating getting a giant sack of grain so we'll try truly all grain. this will probably be the most grain ive used, hope it works/fits. otherwise DME substitute is fine.... |
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ABNORMAL STOUT
|
Wood-Aged Beer
|
5.5 Gallons |
1.107 |
1.029 |
10.18 |
60.38 |
50 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 64 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2017 7:03 PM |
Notes: 6 GALLONS STRIKE
3.85 SPARGE
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Vanilla Sweetbeard
|
Wood-Aged Beer
|
3.5 Gallons |
1.093 |
1.016 |
9.99 |
53.19 |
50 °L
|
1.1K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2015 1:33 AM |
Notes: |
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Night Train 2
|
Wood-Aged Beer
|
5 Gallons |
1.08 |
1.02 |
7.87 |
88.96 |
13.35 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 10/3/2015 4:34 PM |
Notes: Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used last year. if that not available can use 1056 |
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Dragons Milk Clone
|
Wood-Aged Beer
|
5.5 Gallons |
1.103 |
1.027 |
10.04 |
28.98 |
40 °L
|
5.2K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 5:29 PM |
Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month.
Primary for 3-4 weeks
Secondary on oak 2-3 weeks
Transfer off oak and Bulk age 4-6 months |
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Night Train
|
Wood-Aged Beer
|
4 Gallons |
1.078 |
1.019 |
7.67 |
133.42 |
16.33 °L
|
484 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 50 |
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: 1/14/2015 11:11 AM |
Notes: recipe taken pretty much exactly from http://www.homebrewtalk.com/f69/arrogant-bastard-clone-71867/
most of the beer was aged on cognac soaked oak cubes. |
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Winter Is Coming...
|
Wood-Aged Beer
|
5.5 Gallons |
1.091 |
1.022 |
9.12 |
30.31 |
36.91 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.168 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 5 oz |
Creation
Date: 10/23/2014 3:30 PM |
Notes: |
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Bourbon Barrel Ale
|
Wood-Aged Beer
|
5 Gallons |
1.076 |
1.017 |
7.67 |
20.79 |
18.72 °L
|
2.4K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2014 2:47 AM |
Notes: |
|
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