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Søggæns Lyse øl Med Mjødurtblomst
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Blonde Ale
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25 Litres |
1.052 |
1.013 |
5.12 |
25.74 |
5.67 °L
|
1.1K |
1 |
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| Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2015 5:51 AM |
| Notes: |
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Dopelbock
|
Doppelbock
|
21 Litres |
1.074 |
1.013 |
8 |
25.3 |
43.83 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2015 12:00 AM |
| Notes: |
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Octoberfest - Bob
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Oktoberfest/Märzen
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5 Gallons |
1.059 |
1.015 |
5.8 |
38.88 |
3.65 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2015 12:12 PM |
Notes: 6/17: 920pm:
Started 1st step yeast starter, 7.2 oz DME with 1800ml water boiled 10 min, cooled to 60 degrees and added White Labs WLP 838, 4/23/15, yeast.Brix 13 after boil. Put on stirplate.
6/18: 9pm: Put in freezer at 38 degrees.
6/19: 9pm: Boiled 1500ml water, added 6oz DME boiled 10 min, cooled to 60 degrees. Dumped off liquid, added DME mixture and put on stirplate, Brix 10.3
6/20: Brew Day: Brought 3.5 gallons of water to 161 degrees, added to mash tun, added grains and temp dropped to 149 degrees. Left in for 30 min.
Added 5 quarts of boiling water after 30 min and temp rose to 160 degrees. Left in Tun for 30 min.
Transfered to boil kettle. Brought to boil and added 1oz Perle hops. Added 1oz Hallertaur Mittelfruh for last 10 min.
Put in 1 wirfloc tablet at 10 min left in boil.
Put 1st wort chiller in ice and ran to 2nd wort chilled in kettle. about 20 min to get to 67 degrees.
Transfered to 6.5 gallon carboy and put in freezer set at 50 degrees.
Brix 14.9 sg: 1.60
Waited 2 hours to cool in freezer and added yeast mixture.
7/1, 10pm: Took out of freezer for Diacetyl Rest. SG Reading 1.011
Expected Attenuation is 82% (60 - 11)/60
7/4: Racked to secondary and put in freezer at 50 degrees
7/5 - 7/12: Drop 2 degrees per day till reach final temp of 34 degrees
9/15: transfered to keg. Set CO2 at 13lbs. |
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The Sesh
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American IPA
|
23 Litres |
1.069 |
1.018 |
6.64 |
33.28 |
7.18 °L
|
1.1K |
1 |
|
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| Boil
Size: 33.83 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 9/17/2021 7:54 AM |
Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/
This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused
Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272
Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat
Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)
Mash 70C |
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1954 Whitbread XXX Mild
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Dark Mild
|
22 Litres |
1.042 |
1.012 |
3.95 |
31.2 |
31.94 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: demarara |
Priming Amount: 123.1 g |
Creation
Date: 12/10/2019 11:08 AM |
| Notes: |
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Scottish Moonchild
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Scottish Export
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90 Litres |
1.043 |
1.01 |
4.37 |
25.23 |
13.68 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 114 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 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: 11/20/2019 6:57 PM |
| Notes: |
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Rhubarb IPA
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American IPA
|
5 Gallons |
1.069 |
1.017 |
6.88 |
69.98 |
9.95 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/15/2018 3:46 PM |
| Notes: |
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Milkshake IPA
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Specialty IPA: New England IPA
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34 Gallons |
1.068 |
1.02 |
6.23 |
38.7 |
4.58 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 68 |
Mash Thickness: 1.33 |
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: 7/13/2018 5:58 PM |
Notes: 9 g orange zest (in DH keg)
1/2 vanilla bean (scraped and chopped, soaked in vodka for a week, strained and added in serving keg)
mango and passionfruit puree added to secondary
Dry Hop #1 in primary
Dry hop #2 in secondary (4 days), after aged on puree and vanilla.
1 pint (475 ml) | Passionfruit puree
1 quart (950 ml) | Mango puree
Per 5G |
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Por Que American Brown Ale
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American Brown Ale
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5.5 Gallons |
1.068 |
1.012 |
7.23 |
64.63 |
24.21 °L
|
1.1K |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 6/26/2017 4:11 AM |
| Notes: |
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PDR Red Ale
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Flanders Red Ale
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23 Litres |
1.052 |
1.007 |
5.99 |
21.56 |
11.46 °L
|
1.1K |
1 |
|
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|
| Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 4/14/2017 10:18 PM |
| Notes: |
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MEGATO
|
American IPA
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22 Litres |
1.066 |
1.015 |
6.7 |
67.38 |
9.24 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 10 |
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: 3/3/2017 4:18 PM |
| Notes: |
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Tis The Saison To Be Merry
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Saison
|
22 Litres |
1.032 |
1.003 |
3.74 |
20.82 |
4.39 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 71 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2016 10:58 AM |
| Notes: |
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Juleøl 2016
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British Strong Ale
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58 Litres |
1.063 |
1.009 |
7.08 |
33.2 |
17.21 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2016 2:58 PM |
| Notes: Co-pitch 2-3 pakker W34/70 med 1 pakke s-04. Gjær på 16-17C eller lavere. |
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Double IPA
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Double IPA
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11 Gallons |
1.086 |
1.024 |
8.14 |
108.45 |
8.78 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 13.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.35 |
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: 10/17/2016 11:46 PM |
| Notes: |
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Honey Ale 2.0
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Belgian Blond Ale
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20 Litres |
1.05 |
1.009 |
5.38 |
37.56 |
4.61 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
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: 8/26/2016 6:55 AM |
| Notes: |
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Cascade Single Hop XPA
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American Pale Ale
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20 Litres |
1.05 |
1.009 |
5.31 |
37.35 |
4.78 °L
|
1.1K |
1 |
|
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|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2016 8:36 AM |
Notes: Caramalt used instead of Crystal
Organic Pilsner used
Water 20 litres boiled to 68c
mashed for 60 mins and mash out for 10 at 75c
Sparged with 12 litres at 75c
Fermentation took 7 days.
Dry hopped for 7 days. All pellets straight into fermenter i.e no bag.
Primed with corn sugar - 2.2 rating. Made 22 longnecks |
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Jay's SMASH
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English IPA
|
5 Gallons |
1.059 |
1.015 |
5.74 |
42.06 |
6.34 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
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: 5/26/2016 3:31 PM |
| Notes: |
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Fugly Brown Stain
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British Brown Ale
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31 Gallons |
12.472 |
3.176 |
4.98 |
21.48 |
14.31 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 41 Gallons |
Boil Time: 90 |
Boil Gravity: 9.5 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2016 1:36 AM |
| Notes: |
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Vanha Viheliäs
|
Old Ale
|
19 Litres |
1.065 |
1.01 |
7.14 |
35.75 |
21.12 °L
|
1.1K |
0 |
|
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Author:
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Juho_L
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|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2016 7:00 AM |
| Notes: The yeast is actually Wyeast 9097 Old Ale PC. The Trappist Blend, which is used in the recipe, should be identical regarding attenuation. |
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Pale Ale 1.1
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American Pale Ale
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11 Gallons |
1.059 |
1.016 |
5.68 |
42.66 |
7.35 °L
|
1.1K |
1 |
|
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Author:
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Chris Candler
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|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 2:27 PM |
Notes: For next time-
Mash at a higher temp (156)
Make adjustments for Efficiency
Fix chlorine issue
Keep Munich 10 and reduce to 1lb
Add a 1lb of crystal 40
Still came out dark
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