BrewDog - AB:25
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Wood-Aged Beer
|
5.3 Gallons |
1.113 |
1.02 |
13.3 |
35 |
46 °L
|
543 |
0 |
|
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Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66.2 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/1970 12:00 AM |
Notes: First Brewed 2018
A super-smooth, full-bodied chewy- as-hell barley wine. Our latest concept brew spent 6 months drawing flavour from bourbon barrels. Waxing the bottle/cap helps to exclude oxygen ingress through the cap if you are looking to cellar the beer for a long time.
https://www.brewdog.com/beers/diy-dog |
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OhLll
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Wood-Aged Beer
|
1 Gallons |
1.149 |
1.02 |
20.03 |
44.66 |
34.49 °L
|
144 |
0 |
|
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Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 82 |
Mash Thickness: 1.5 |
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: 12/28/2024 7:47 AM |
Notes: |
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Coconut Barrel RIS
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Wood-Aged Beer
|
5.5 Gallons |
1.1 |
1.017 |
10.95 |
51.92 |
50 °L
|
413 |
0 |
|
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Boil
Size: 8.11 Gallons |
Boil Time: 120 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2023 9:09 PM |
Notes: SG 1.097
FG 1.024
fermented at room temperature (65F)
moved off yeast into secondary left at room temperature (65F)
added hungarian oak cubes that were boiled in water and then dried. left for 30 days
on day 30, added vanilla beans, giaradelli 70% cocoa and 2 3" long mexican cinnamon sticks that had been sous vide at 148F for 1 hour. left for 14 days
on day 44, racked to new vessel and added vanilla beans back into beer. left for 14 more days.
on day 58, added toasted coconut to vessel. left for 14 days
racked to keg and carbonated at 10psi at 40F. |
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Goose Island Bourbon County Stout
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Wood-Aged Beer
|
11 Gallons |
1.145 |
1.031 |
15.08 |
100.15 |
50 °L
|
981 |
0 |
|
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Boil
Size: 22 Gallons |
Boil Time: 120 |
Boil Gravity: 1.073 |
Efficiency: 70 |
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: 3/3/2022 10:30 PM |
Notes: |
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Helldordo Clone
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Wood-Aged Beer
|
2.5 Gallons |
1.109 |
1.006 |
14.87 |
28.17 |
7.92 °L
|
750 |
1 |
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Boil
Size: 3.28 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
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: 12/31/2021 6:21 PM |
Notes: |
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GIBCS 014
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Wood-Aged Beer
|
3.5 Gallons |
1.125 |
1.027 |
12.87 |
54.29 |
50 °L
|
602 |
1 |
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Author:
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AGbrewer
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Boil
Size: 7 Gallons |
Boil Time: 240 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 7:25 PM |
Notes: 3 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Install Blowoff tube on fermenter...DO NOT SKIP THIS STEP OR YOU WILL BE CLEANING UP A MESS.
Ferment at 62 for the first 4-5 days and then let free rise to 70.
Let it sit on the yeast cake for about 2 weeks before racking to secondary.
Transfer to secondary and add whiskey soaked #3 char oak spirals.
Give it a taste after a couple of months and if it's good, cold crash for 5 days and proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. just use a pinch into each bottle. Let bottles age at room temperature for at least 4 weeks before checking carbonation. If they are carbonated, move them over to the fridge. Otherwise, check every week or so to see where the carb level is at. |
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GIBCS 013
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Wood-Aged Beer
|
4 Gallons |
1.127 |
1.028 |
13.02 |
44.48 |
50 °L
|
788 |
1 |
|
Author:
|
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AGbrewer
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Boil
Size: 7 Gallons |
Boil Time: 240 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2021 2:16 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
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R.J. BA
|
Wood-Aged Beer
|
2000 Litres |
1.089 |
1.015 |
9.68 |
26.82 |
20.07 °L
|
658 |
0 |
|
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Boil
Size: 2100 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 1/6/2021 10:38 AM |
Notes: |
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GIBCS 012 (Blended With #11)
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Wood-Aged Beer
|
3 Gallons |
1.135 |
1.029 |
13.89 |
50.88 |
50 °L
|
897 |
1 |
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Author:
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AGbrewer
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Boil
Size: 6 Gallons |
Boil Time: 240 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2020 6:25 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
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GIBCS 11 (Blended With #12)
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Wood-Aged Beer
|
3 Gallons |
1.146 |
1.032 |
14.99 |
49.47 |
50 °L
|
839 |
1 |
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Author:
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AGbrewer
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Boil
Size: 6.6 Gallons |
Boil Time: 180 |
Boil Gravity: 1.071 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2020 9:13 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 500 mL starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
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Bourbon County Vanilla Rye
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Wood-Aged Beer
|
5.5 Gallons |
1.125 |
1.019 |
13.84 |
53.99 |
50 °L
|
7.8K |
6 |
|
|
Boil
Size: 9.25 Gallons |
Boil Time: 180 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: sucrose |
Priming Amount: 3.6 oz |
Creation
Date: 5/25/2012 7:37 PM |
Notes: 2 total Mexican and Madagascar Vanilla Beans
Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon)
Bottle with CBC-1 yeast for proper carbonation due to high ABV |
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Dragons Milk Clone
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Wood-Aged Beer
|
5.5 Gallons |
1.107 |
1.023 |
11.01 |
28.36 |
50 °L
|
1K |
0 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 65 |
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: 9/11/2019 7:54 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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SCUBA Barrel Aged RIS
|
Wood-Aged Beer
|
5.5 Gallons |
1.107 |
1.024 |
10.81 |
67.15 |
50 °L
|
614 |
0 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2019 4:15 PM |
Notes: This is a S.C.U.B.A. Homebrew Club colab recipe and is intended to be barrel aged.
2.5 liter starter should get 470 billion cells with fresh yeast.
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DQYDJ Barleywine
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Wood-Aged Beer
|
19.5 Litres |
1.096 |
1.022 |
10.66 |
70.34 |
10.02 °L
|
2.3K |
0 |
|
|
Boil
Size: 23.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 64 |
Mash Thickness: 2.74 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 11:06 AM |
Notes: Brewed with Tommie & Vincent |
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Imperial Amber
|
Wood-Aged Beer
|
4.25 Gallons |
1.1 |
1.019 |
10.67 |
86.52 |
23 °L
|
1.1K |
0 |
|
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Boil
Size: 6.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2016 5:29 PM |
Notes: |
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Burbon County Clone
|
Wood-Aged Beer
|
5.5 Gallons |
1.139 |
1.026 |
14.8 |
31.13 |
37.19 °L
|
3.3K |
0 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.118 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 12:01 PM |
Notes: Aged in 5 gal Seven Stills Chocosmoke Whiskey Barrels
1 vanilla bean
.25lb toasted coconut |
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Obama Brew
|
Wood-Aged Beer
|
7 Litres |
1.141 |
1.035 |
13.92 |
24.17 |
11.76 °L
|
2.4K |
0 |
|
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Boil
Size: 5 Litres |
Boil Time: 45 |
Boil Gravity: 1.198 |
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: 3/23/2015 2:15 PM |
Notes: |
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Smoke & Oakum IPA
|
Wood-Aged Beer
|
5 Gallons |
1.106 |
1.023 |
10.94 |
109.81 |
18.8 °L
|
3.8K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2015 3:08 PM |
Notes: |
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15-1-16 South Of The Boarder Imperial Stout
|
Wood-Aged Beer
|
15.6 Gallons |
1.082 |
1.008 |
9.7 |
40.96 |
40 °L
|
1.8K |
2 |
|
|
Boil
Size: 22 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Keg |
Priming Amount: 12psi at 40F |
Creation
Date: 1/16/2015 3:18 PM |
Notes: Adding 3oz of medium roast French oak chips soaked over night in 1oz of silver tequila and 1oz of medium roast French oak chips (dry) into secondary fermentation
3 different fermenters - to age 30 days,
90 days and 183 days) |
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Imperial Porter For Large Barrel 7.5 Gal
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Wood-Aged Beer
|
7.5 Gallons |
1.1 |
1.025 |
9.81 |
62.72 |
40 °L
|
3.3K |
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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