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☆ "Full Monty" ☆
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Imperial Stout
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6 Gallons |
23.799 |
6.391 |
9.83 |
74.01 |
49.69 °L
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4K |
0 |
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Author:
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Klickitat Jim
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 19.4 |
Efficiency: 57.8 |
Mash Thickness: 2.8 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2018 3:16 AM |
Notes: "Full Monty"
This beer reached terminal gravity in 9 days
1st Mash
All salts and .4ml lactic
10lbs GP
2lbs Dark Munich
1.5lb Roast Barley
1 lb Chocolate
14.5 lbs total
60min at 160f. 11 brix
2nd Mash
Heat wort to strike temp, add 3ml Lactic
10lbs Golden Promise
4lbs Dark Munich
Mash 90 min at 145 22 brix
1200ml O2HK Starter
Oxygenate pre pitch, at 3hrs and at 12hrs
60F 4 days, 64F 4 days, 68F till done
Crash to 30F and gell fine
Keg condition, bottle for long term
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Easy Blonde Ale
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American Amber Ale
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2.5 Gallons |
1.07 |
1.02 |
6.65 |
36.96 |
21 °L
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4K |
1 |
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| Boil
Size: 3.4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 9/24/2012 11:54 PM |
| Notes: Added loose tea "Organic Lemon, Honey & Chamomile Rooibos" at 30 min of boil. |
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Irish Red Ale
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Irish Red Ale
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5 Gallons |
1.062 |
1.015 |
6.06 |
31.74 |
16.68 °L
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4K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
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: 1/30/2012 10:46 PM |
Notes: mash with .5 tsp Calcium Chloride, .5 tsp Epsom Salt, 1 tsp Baking Soda
based loosely on Boulevard Irish Ale |
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Speidel #3 Wit
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Witbier
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25 Litres |
1.051 |
1.012 |
5.13 |
17.41 |
3.66 °L
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4K |
2 |
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| Boil
Size: 36 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: sugar (witbier, 2.5-3 carbonation) |
Priming Amount: 200g |
Creation
Date: 2/9/2013 5:31 PM |
Notes: This is a delicious Wit, based on articles from Brew Your Own and the BeerSmith website.
Yeaststarter: 1.5 L 150g DME
Ecological orange zest is key. |
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Sasquatch Brewing - Oregon Session Ale
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Cream Ale
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5.5 Gallons |
1.048 |
1.009 |
5.09 |
17.92 |
3.09 °L
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4K |
1 |
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Author:
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LarryBrewer
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
Mash Thickness: N/A |
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: 6/17/2013 12:05 AM |
Notes: Featured in Brew Your Own Magazine, July-August 2013, page 12.
Description says to ferment at 68F. Does not mention water treatment. |
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Smoked Chipotle Porter
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Baltic Porter
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5.5 Gallons |
1.081 |
1.023 |
7.66 |
39.25 |
24.4 °L
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4K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 1/23/2015 4:38 PM |
| Notes: |
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Sundew Stout
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No Profile Selected |
5.5 Gallons |
1.058 |
1.015 |
5.71 |
39.05 |
39.99 °L
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4K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
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: 5/14/2021 4:15 PM |
Notes: With the berry sensory notes that Sundew Ale (OYL-401) produces, it naturally fits many pale, fruity styles. I wanted to see how the yeast pairs with the flavors of a dark beer (dark chocolate, dried fruit, toffee, coffee, and roasty goodness!) and settled on a stout. By design, this recipe sits in the middle of various stout subclasses and with a few simple adjustments can be tailored to the personal tastes of the brewer. For example, mash with less grain at 148°F for higher attenuation and a drier finish to make a dry Irish stout, or increase the amount of oats to 10-20% to make an oatmeal stout.
The higher mash temperature gives body without being overly sweet, the dehusked and debittered Carafa III adds beautiful roasted color without the astringency, and the flaked oats help with a nice stable head. You may substitute Maris Otter for the Golden Promise. Other possible substitutions include honey malt or a medium crystal malt for the Golden Naked Oats (or whatever you prefer – it is your beer!)
First Gold reflects the more traditional English hop character and also adds some fruity character with a touch of spice. The Ariana hop choice brings a higher alpha acid percentage to the recipe, and also lends some blackcurrant notes. When added to the whirlpool, the hops don’t make the beer overly bitter or overpower the other aromas. For a more traditional English take, I’ve always been a fan of East Kent Golding or Fuggles.
Recipe
STATS:
Original Gravity: 1.058
Final Gravity: 1.016
ABV: 5.48%
IBU: 29
SRM: 38
FERMENTABLES (5 Gallon Batch):
10 lbs: Golden Promise (77%)
1.2 lbs: Chocolate Malt (9.2%)
0.4 lbs: Carafa III (3.1%)
0.7 lbs: Flaked Oats (5.4%)
0.7 lbs: Golden Naked Oats (5.4%)
HOPS:
1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 60 min
1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 5 min
1 oz: Ariana, Type: Pellet, A.A.: 11, Use: Whirlpool
MASH GUIDELINES:
Infusion, Temp: 154°F, Time: 60 min
Boil for 90 minutes
YEAST
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend slight overpitching or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.
Even though the boil is 90 minutes, add the first hops at the 60 minute mark. I prefer this method, so that I open a 1 oz packet of hops and dump it into the kettle as opposed to weighing it out or ending up with partial packets lying around. |
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Ballast Point Victory At Sea
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Imperial Stout
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5 Gallons |
1.101 |
1.025 |
9.96 |
54.8 |
39.21 °L
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4K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 69.5 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 3.3 oz |
Creation
Date: 1/2/2019 1:21 AM |
Notes: Add fresh ground coffee and vanilla beans sliced lengthwise to secondary for 24-72 hours, depending on preference.
I've found adding coffee grounds to secondary makes for a less bitter brew than boiling. the difference between vanilla bean tincture vs added to secondary seems to be unnoticable.
Let this beer condition for at least 2-3 months in bottle
http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/
For the peanut butter victory at sea, add 2 6.5oz jars PB2 peanut butter powder to secondary and bump ibu to 65 |
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Mosaic Red Rye IPA
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American IPA
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5.5 Gallons |
1.07 |
1.015 |
7.12 |
77.17 |
11.88 °L
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4K |
1 |
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Author:
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Dominic
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| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2015 3:32 PM |
| Notes: Hit 1.070 and it finished at 1.010 |
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Juling Juleøl 2013
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Specialty Beer
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25 Litres |
1.078 |
1.023 |
7.69 |
52.13 |
40 °L
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4K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 8/11/2013 4:09 PM |
| Notes: |
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New Belgium Brewing Trippel Clone
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Belgian Tripel
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5.5 Gallons |
1.076 |
1.01 |
8.71 |
43.21 |
6.13 °L
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4K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/26/2020 3:04 PM |
| Notes: Ferment at 68'F. |
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Kölsch
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Kölsch
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25 Litres |
1.052 |
1.012 |
5.26 |
27.57 |
3.66 °L
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4K |
2 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: Natural (sugar) |
Priming Amount: 6 g/l |
Creation
Date: 6/10/2014 11:22 AM |
| Notes: |
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Hopfen-Weisse
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Weissbier
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22 Litres |
1.053 |
1.012 |
5.42 |
19.77 |
5.36 °L
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4K |
1 |
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| Boil
Size: 28.2 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2018 6:33 AM |
| Notes: |
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Austin City Limits
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Traditional Bock
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5.75 Gallons |
1.044 |
1.008 |
4.76 |
20.47 |
15.73 °L
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4K |
0 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2013 3:32 AM |
Notes: Wonderfully clean taste. Very little ale-like profile.
First time with the Cream Ale Yeast. It's very nice.
One of the better beers that I have made. |
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Brewdog Libertine Black Ale Clone (germanized)
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Specialty IPA: Black IPA
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46 Litres |
16.6 |
3.151 |
7.31 |
50.71 |
24.59 °L
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4K |
0 |
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Author:
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Hellsteam Brewing
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| Boil
Size: 56.5 Litres |
Boil Time: 90 |
Boil Gravity: 13.7 |
Efficiency: 72 |
Mash Thickness: 2.6 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/24/2016 8:49 AM |
Notes: Substituted wyeast 1272 w wlp90;
Reduce sparge water temp to extract less tannins and astringency
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Tennents
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International Pale Lager
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6.5 Gallons |
1.046 |
1.007 |
5.06 |
14.43 |
3.11 °L
|
4K |
3 |
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Author:
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Frankenheim
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2020 9:36 PM |
| Notes: |
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Smoke & Oakum IPA
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Wood-Aged Beer
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5 Gallons |
1.106 |
1.023 |
10.94 |
109.81 |
18.8 °L
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4K |
0 |
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| 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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Imperial India Pale Lager
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Classic American Pilsner
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5 Gallons |
1.076 |
1.02 |
7.39 |
104.43 |
4.91 °L
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4K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2015 8:26 PM |
| Notes: |
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Pocahontas Pumpkin Ale/Saison D'Potiron
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Holiday/Winter Special Spiced Beer
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10 Gallons |
1.062 |
1.012 |
6.48 |
23.46 |
10.43 °L
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4K |
3 |
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| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 75 |
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: 9/14/2012 7:11 PM |
| Notes: WLP 565 or Wyeast 3711 |
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Steve's Amber Biere De Garde
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Bière de Garde
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6 Gallons |
1.059 |
1.013 |
6.01 |
39.67 |
16.21 °L
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4K |
0 |
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2015 4:35 PM |
Notes: Recipe essentially based off Steve's Amber Ale but with changes to hops and yeast. The traditional French Strisselspalt hops will hopefully impart a nice, light and spicy/floral aroma and dry-hopping with UK Bramling Cross should give off some blackcurrant notes to play off the slight phenols we should get from fermenting a little on the higher end (about 70 F is what we're aiming for). Should be a nice little beer... a taste of the French countryside with a bit of an American twist.
6/6/15: Added 1 oz Bramling Cross in muslin bag as dry-hop
6/13/15: Just racked and removed dry-hop bag. Took a sample and we got pretty great attenuation (got it down to 1.013 which is slightly better than the calculated 1.016). Color of the sample is fantastic. Smell isn't really spicy or citrusy despite the Cascade and Strisselspalt additions. Instead, the aroma is dominated by blackberry and lemon. We should be bottling it next weekend and will report back with more notes then.
6/20/15: Finally trying a sample of this... should be bottling it on 6/27, so we're a week behind but life gets in the way sometimes. Flavor is very jammy and follows the nose with a lot of black raspberry and blackcurrant notes. The dark fruit mingles with some caramel and earthy rye before finishing rather dry. Ester qualities are surprisingly minimal despite stressing the yeast slightly (fermenting a few degrees above its preferred temp), but the finished beer has a hefty body and a lot of unique and appreciable flavors. Excited to see how it conditions and how it "keeps" considering that is what a biere de garde should do! |
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