Oat Cream IPA
|
Specialty IPA: New England IPA
|
10 Gallons |
1.086 |
1.029 |
7.54 |
107.23 |
5.61 °L
|
7K |
1 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 3/12/2019 11:31 PM |
Notes: |
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Arrogant Bastard Clone
|
Clone Beer
|
5.5 Gallons |
1.066 |
1.012 |
7.1 |
75 |
16.64 °L
|
7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/2/2017 12:08 AM |
Notes: From "Can You Brew It" on The Brewing Network. 11/22/2010 episode. Tasty and Jamil's 5th attempt to clone arrogant bastard. Jamil considered it cloned, but they couldn't consider it cloned on the show because Tasty thought the special b percentage was slightly off. Jamil thought the only difference was that the original had been pasteuraized.
http://www.thebrewingnetwork.com/post1634/.
Recipe given at 28:30 mark.
I've brewed this and I also believe this is cloned. I didn't try this side by side with Arrogant bastard, but I've had a lot of Arrogant Bastard. You could have told me this clone was Arrogant Bastard and I'd have believed you. Next time I brew this I'll compare them side by side.
Tasty expects 6 gallons in boil kettle at end of boil. He racks 5.5 gallons to carboy. |
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All-Grain - Blood Orange Belgian Wit
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Witbier
|
5.5 Gallons |
1.053 |
1.013 |
5.31 |
36.36 |
3.93 °L
|
7K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 4/13/2016 8:36 PM |
Notes: 10 Blood oranges (or whatever you have)
Mash in 1.25 qts per pound of grain. 60 minutes at 151DG. Recirculate until wort runs clear. fly sparge for 30 minutes. boil 60 minutes adding hops at intervals as noted.
prepare blood oranges by slicing and scooping out the insides. Use a potato peeler to remove as much skin as possible. boil 1 qt water. cool to 180dg, add oranges, peel, and juice. prepare a hop bag. add orange pieces, and peel. Pour all this into the fermenter. Ferment for 14 days. the WPL-400 will produce a very active fermentation
cold crash for 2 days, keg, and carbonate to 3.5-4 volumes.
I just put this in the kegerator. Drinking it at day 22. i filtered this, most witts are unfiltered.
Smells slightly sour, but taste is not sour. very slight bittering, tapers to smoothness that slides right down the throat. nice mouth feel, nice creamy head
this is a wonderful beer. it will be a staple. |
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Apple Strudel Tripel
|
Belgian Specialty Ale
|
5.5 Gallons |
1.113 |
1.032 |
10.63 |
1.41 |
10.31 °L
|
7K |
6 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 40 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3.2 oz |
Creation
Date: 3/5/2012 4:04 PM |
Notes: A little under a gallon boiled off, and I topped off the batch with apple juice instead of water.
The spices, honey, and apple juice were added after the wort had been cooled.
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Vitus Clone
|
Weizenbock
|
19.5 Litres |
1.064 |
1.017 |
6.23 |
15.44 |
8.55 °L
|
7K |
1 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 43.5 |
Mash Thickness: 3 |
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: 4/7/2015 6:58 PM |
Notes: Lúpulos - Citra / Galaxy / Magnum
Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo
Weizenbock Helles
Densidade Original: 1.078 (ou um pouco menos)
Densidade Final: 1.020 (ou menos)
IBU: 17-19
Álcool provável: 7,6% Volume
Água
3g de Epsom (MgSO4)
4g de Cloreto de Cálcio (CaCl2)
3g de Chalk (CaCO3)
2g de Bicarbonato de Sódio (NaHCO3)
1. Ir acrescentando o malte quando a água ficar a 50 graus
2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos
3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos
4. Aumentar a temperatura a 72ºC e manter durante 15 minutos
5. Aumentar a temperatura a 78ºC e manter durante 15 minutos
Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso.
O off flavor de banana se consegue mediante umas das 3 variaveis:
pouco fermento
alta temperatura de fermentação (> 25C)
pouco oxigenio
Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C.
Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo.
Maturar bem pouco para não perder o aroma
Carbonatação de 7g/L |
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2015 Belgian Pale
|
Belgian Pale Ale
|
6.5 Gallons |
1.055 |
1.012 |
5.63 |
28.72 |
8.12 °L
|
7K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 6:43 PM |
Notes: |
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Amber Bock
|
American Amber Ale
|
12 Gallons |
1.051 |
1.009 |
5.52 |
30.02 |
19.94 °L
|
7K |
1 |
|
|
Boil
Size: 14.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2016 1:36 AM |
Notes: |
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Mikkeller Beer Geek Breakfast Clone
|
American Light Lager
|
22 Litres |
1.07 |
1.013 |
7.5 |
104.71 |
49.31 °L
|
7K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 66 |
Mash Thickness: 3.1 |
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: 2/11/2017 10:13 AM |
Notes: Boil Gravity 61pts |
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Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.092 |
1.012 |
10.5 |
47.28 |
31.34 °L
|
7K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 82 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 6:19 PM |
Notes: 1st place in the Belgian/dark beer category in the Arvada on Tap competition. |
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Christmas Cookie Ale
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.067 |
1.02 |
6.13 |
22.41 |
20.53 °L
|
7K |
7 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 8/25/2017 3:14 PM |
Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175 |
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Basil Pepper Saison
|
Saison
|
5.25 Gallons |
1.062 |
1.006 |
7.3 |
49.05 |
4.41 °L
|
7K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 63 |
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: 6/6/2013 2:51 AM |
Notes: Oddly low conversion efficiency of 65%. This was only my 2nd AG brew. A few differences from my 1st try:
Added:
1) pH=5.2 buffer in mash
2) Used leaf hops in boil which extracted a lot of wort.
3) Used a new hydrometer as my trusty one broke. Hope it's calibrated.
4) Probably still need to slow down on the sparge.
Always get great attenuation with the French Saison yeast.
Aroma is very strong of basil, but not unpleasant. Saison character dominates palate.
Next time, I'd back off on the basil to 1.5oz. |
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Hazy NEIPA V3
|
American IPA
|
5.5 Gallons |
1.074 |
1.018 |
7.35 |
44.48 |
5.61 °L
|
7K |
2 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 11 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2018 8:05 PM |
Notes: |
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Kentucky Common
|
Kentucky Common
|
5.5 Gallons |
1.055 |
1.016 |
5.05 |
27.94 |
12.14 °L
|
7K |
0 |
|
Author:
|
|
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 7/10/2018 6:49 AM |
Notes: Chocolate rye not available at my local home brew supply store, tried to roast my own. The rye burnt so using chocolate malt in place. |
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PopsGoblin (Hobgoblin Clone)
|
Extra Special/Strong Bitter (ESB)
|
22 Litres |
1.053 |
1.018 |
4.6 |
42.94 |
13.72 °L
|
7K |
10 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73.3 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.93 bar |
Creation
Date: 11/2/2015 2:09 AM |
Notes: Relação BU/GU - 0,7
Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.
Perfil da água objetivo para o estilo Strong Bitter:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 100-380 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 117,7
Alcalinidade Residual - 0-60 ppm - Esperado 6,5
PH 5,40 - Esperado
Relação sulfato/cloreto - 1,2 - Balanceado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
1 pacotes do fermento Lallemand London.
Considerando Pitching Rate de 8 Bilhões de Celulas por grama.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P
Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia
Abaixar 4°C por dia até 0°C e manter por 2 semanas. |
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BGSA ( DUVEL CLONE)
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.079 |
1.019 |
7.79 |
28.9 |
3.31 °L
|
7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/24/2013 1:05 AM |
Notes: Pitch starter @ 62*F raise temp to 80*F over 1 week
Add sugar to primary @ high krausen
cold condition for 3 weeks @ 32*F
bottle condition @ 78*F 2 weeks then 40*F 6 weeks
(Duvel Clone)
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' #1 Big Cock Bock Of Texas
|
Traditional Bock
|
5.25 Gallons |
1.066 |
1.012 |
7.11 |
21.2 |
15.03 °L
|
7K |
0 |
|
Author:
|
|
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 8:11 PM |
Notes: |
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All-Grain Ridin' The Pine Pineapple IPA
|
Double IPA
|
5.5 Gallons |
1.072 |
1.02 |
6.8 |
131.4 |
5.04 °L
|
7K |
0 |
|
Author:
|
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Professor Zymie
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.3 |
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: 2/16/2017 6:04 PM |
Notes: BRY-97 can be used a dry yeast alternate subsitute |
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Todd's Common Beer
|
American Pale Ale
|
5.5 Gallons |
1.061 |
1.012 |
6.36 |
46.96 |
8.01 °L
|
7K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2012 9:11 PM |
Notes: "I just love this beer",
note you can use 05 yeast, it will have a thinner lighter mouth feel, for San Diego super yeast, had a huge krausen that didn't drop after 2 weeks and was a bit cloudier and thicker mouth, I like both for different reasons, also dry or keg hop this to any flavor you want, Ive done this several ways, still taste great
added more hops for a taste test this last batch after setting for 30 days the flavor started to disappear |
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Belgian Wheat
|
Witbier
|
20 Litres |
1.047 |
1.01 |
4.79 |
12.57 |
3.14 °L
|
7K |
2 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: sugar |
Priming Amount: 200g - 17 liter |
Creation
Date: 5/5/2016 7:29 AM |
Notes: Should have put the flavours in the end of boil not the beginning...
Ferment: 2016-05-03
Secondary: 2016-05-12
Bottling: 2016-05-16
OG: 1.050
FG: 1.010
ABV: 5.3%
17 Liters |
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Milk Stout - Espresso Coffee
|
Sweet Stout
|
11.5 Gallons |
1.06 |
1.015 |
5.86 |
35.65 |
40 °L
|
7K |
2 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
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: 7/20/2012 2:18 AM |
Notes:
Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.
Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.
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