|
Hundred Doller Imperial Cherry Chocolate Whiskey Oaked Stout
|
American Stout
|
5.5 Gallons |
1.076 |
1.019 |
7.47 |
104.56 |
40 °L
|
3K |
4 |
|
|
Author:
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|
quercus67
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.056 |
Efficiency: 62 |
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: 11/13/2012 12:24 AM |
| Notes: boil. add 8 pounds of cherries after flame out. prepare cherries by moderately cracking skin with potato masher. steep cherries in wort for 25 minutes (keeping temp. between 185 F and 160F during steep), then chill. add 1.5 oz. of medium toasted oak chips soaked with knob creek bourbon and 3.5 oz. cocoa nibs in secondary. 2 weeks in primary. 2 weeks in secondary. bottle condition for 3 months. |
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Lazy Hazy Summer Session IPA
|
American IPA
|
20.8 Litres |
1.023 |
1.006 |
2.24 |
98.85 |
3.37 °L
|
3K |
2 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2018 9:16 PM |
Notes: The wort sat in the fermenter without fermentation kicking off due to accidentally putting the yeast in the freezer.
It was originally pitched with White Labs WLP013 London Ale Yeast however was pitched two days later with Fermentis Safale - Englist Ale Yeast.
It was decided to do a second dry hop of 78 grams of Citra on day 5 to do a post fermentation dry hop. |
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Sundew Strawberry Puckerade Kettle Sour
|
No Profile Selected |
5.5 Gallons |
1.05 |
1.015 |
4.54 |
0 |
4.71 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.042 |
Efficiency: 55 |
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: 5/14/2021 4:22 PM |
Notes: To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour
Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier.
The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser.
Recipe:
STATS:
Original Gravity:1.048
Final Gravity:1.015
Starting pH:5.6
Final pH: 3.18
ABV: 4.3
IBU:4.1
SRM:2.8
MALT (five gallon batch):
7 lbs 2-row
6 lbs White wheat
HOPS:
0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production
FLAVORING ADDITIONS:
8 oz Vintners Harvest Strawberry Puree
2 lemon peels steeped in 0.5 liter of 212℉ of hot water
MASH:
Protein Rest: 122℉, 35 minutes
Saccharification: 148℉, 45 minutes
Mash Out: 168℉, 10 minutes
Boil for 20 minutes
SEQUENTIAL FERMENTATION:
Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging.
YEAST:
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.
LACTIC ACID BACTERIA:
OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range. |
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|
Blonde Bomb
|
Blonde Ale
|
20 Litres |
1.044 |
1.01 |
4.55 |
55.27 |
2.67 °L
|
3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 100 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2013 7:11 AM |
Notes: Note the malt is NZ Gladfield Lager malt, not UK.
Actual OG: 1045; final 1008 and primed with 5g maltodextrin/500ml bottle so actual ABV close to 5%. Fermentation lasted 4 days. Went over 17C a bit but no more than 20C.
Result: Not bad. A bit unbalanced (too hoppy) for such a light body but the flavour of the (superb local) malt still manages to come through. Did bottle 2 x 500ml before the dry hop and thought it tasted better than the main batch. |
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Hefeweizen - Malty - Weinstephaner
|
Weissbier
|
5.5 Gallons |
1.05 |
1.013 |
4.92 |
14.43 |
5.48 °L
|
3K |
7 |
|
|
|
| Boil
Size: 6.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 3:59 PM |
| Notes: |
|
|
Dark English Barley Wine
|
English Barleywine
|
6 Gallons |
1.117 |
1.039 |
10.21 |
42.85 |
32.78 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.094 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 12:56 AM |
| Notes: Boil hard for 90 min |
|
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Strong Scottish Oak Aged
|
Strong Scotch Ale
|
11.5 Gallons |
1.092 |
1.028 |
8.48 |
33.24 |
26.68 °L
|
3K |
2 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 77 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2013 4:19 AM |
Notes: Pitch at 63 deg and hold at 64-66 deg. Let ramp up to 66 but do not let it go above 68.
Secondary in oak barrel for 7 days.
Condition for 3 - 6 months. |
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4Gs Blood Orange Wheat
|
American Wheat Beer
|
6 Gallons |
1.047 |
1.007 |
5.2 |
23.96 |
3.75 °L
|
3K |
8 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
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: 8/12/2016 12:22 PM |
| Notes: Added 1# of Blood Orange Cascade Beer Candi Syrup on day 4 of primary fermentation. |
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|
A Dark Pap Fountain
|
Dunkelweizen
|
5.4 Litres |
1.058 |
1.014 |
5.76 |
16.18 |
12.13 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Krausening |
Priming Amount: N/A |
Creation
Date: 4/18/2013 7:59 PM |
Notes: A part of the first wort is caramelised. SRM should be a bit higher.
Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days. |
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WWWit
|
Witbier
|
5 Gallons |
1.053 |
1.014 |
5.1 |
18.65 |
3.59 °L
|
3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2014 12:28 AM |
| Notes: I have 1 pound of Wheat DME and a 1/2 pack of WB-06 and I want to male a beer with it. |
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|
"Better Than Voodoo" Brown
|
American Brown Ale
|
5.65 Gallons |
1.06 |
1.019 |
5.41 |
29.04 |
17.4 °L
|
3K |
0 |
|
|
|
| Boil
Size: 4.8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 74 |
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: 5/19/2013 2:27 PM |
Notes: Used maple and smoked bacon candi syrup from Cascade Beer Candi. Added to Secondary.
http://cascadebeercandi.com/
Subtle, but present maple flavor with a touch of smoke. |
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Tropic Thunder IPA
|
American IPA
|
5 Gallons |
1.057 |
1.014 |
5.62 |
71.96 |
7.86 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/14/2015 12:06 AM |
| Notes: |
|
|
Locomotion American Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.02 |
5.2 |
43.25 |
6.13 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2017 8:46 AM |
| Notes: I entered this into a competition at the Big Muddy Monster Brewfest held in Murphysboro, IL. I placed third in the American Pale Ale category. My name is Anthony Holt. I provided a link below to prove the award. I am still waiting for my ribbon and score sheet in the mail. As soon as I receive them I will post pictures. |
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Tripel - Straffe Hendrik Clone
|
Belgian Tripel
|
20 Litres |
1.081 |
1.009 |
9.4 |
34.82 |
40.39 °L
|
3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2021 11:49 AM |
| Notes: |
|
|
Sour Wheat
|
Berliner Weisse
|
20 Litres |
1.036 |
1.002 |
4.51 |
4.4 |
2.35 °L
|
3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2014 9:01 AM |
Notes: 20141230 - 1.002
200g sugar |
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26D. Belgian Dark Strong Ale(2024.10.03)
|
Belgian Dark Strong Ale
|
20 Litres |
1.103 |
1.012 |
11.96 |
31.65 |
23.05 °L
|
3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 68 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2017 3:03 AM |
Notes:
|
|
|
Imperial Red Ale
|
Irish Red Ale
|
6.5 Gallons |
1.091 |
1.024 |
8.82 |
103.16 |
19.3 °L
|
3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 3:53 PM |
| Notes: |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
100 Gallons |
1.055 |
1.007 |
6.27 |
30.79 |
5.66 °L
|
3K |
4 |
|
|
|
| Boil
Size: 112 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 5:50 PM |
| Notes: |
|
|
Citra Rye Pale Ale
|
No Profile Selected |
5 Gallons |
1.046 |
1.011 |
4.48 |
75.47 |
9.12 °L
|
3K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 11/4/2011 4:16 PM |
Notes: 15 min citra hop addition is first wort hopping.
Initial plan is to use saved yeast from Apple IPA (1275), if the starter does not work then Safale 05 is a backup.
Cranberries will be a week 1 decision. |
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The Kraken Black IPA
|
Specialty IPA: Black IPA
|
23 Litres |
1.073 |
1.017 |
7.38 |
22.33 |
25.66 °L
|
3K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2016 12:34 PM |
| Notes: |
|
|
|
|