|
MMMM... Mango Mosaic Milkshake Micro IPA
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American IPA
|
4.5 Gallons |
1.044 |
1.02 |
3.22 |
37.37 |
4.8 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 11/23/2017 3:50 PM |
Notes: 8 Brix @ 4.5 gallons after boil/into fermenter without fruit/lactose.
FG 5 brix (uncorected refractometer), corrected to 1.013, 62% AA, after grains fermented, before fruit/lactose.
This is mostly inspired by Gun HIll's Mosaic Soft Serve (3% ABV, oats, lactose, delicious), and Mad Fermentionist's Mango Vanilla Hopsicle.
Other recipe research:
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html?m=1
http://meekbrewingco.blogspot.com/2017/07/grapefruit-milkshake-ipa-w-azacca-citra.html?m=1
https://www.google.com/amp/s/lostcompassbrewing.wordpress.com/2017/04/26/milkshake/amp/
https://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html?m=1 |
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Ten Pounds Brewing: Sterling's Gold
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Blonde Ale
|
6 Gallons |
1.053 |
1.014 |
5.13 |
24.94 |
4.18 °L
|
2.9K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2015 5:27 AM |
| Notes: Great summer beer. Very good with apricot extract. Third place Light Hybrid Ale at 2014 Slurp and Burp Challenge. |
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Bia Hoi
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Alternative Grain Beer
|
4.5 Gallons |
1.031 |
1.005 |
3.38 |
11.16 |
2.09 °L
|
2.9K |
0 |
|
|
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/14/2019 4:05 PM |
| Notes: |
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Guy's St Bernardus 12
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Belgian Dark Strong Ale
|
23 Litres |
1.092 |
1.012 |
10.51 |
21.15 |
25.86 °L
|
2.9K |
1 |
|
|
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| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.106 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 6/16/2017 10:39 AM |
| Notes: 90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 78F through 7 days. At 1.014 rack off primary yeast to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.013 is reached. Dump yeast a second time, lower temp to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Golden Candi Syrup and re-pitch 500ml Westvleteren strain stir-plate. Bottle re-ferment for 14 days at 76F. Cellar for 12 months. |
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The Duke English IPA
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English IPA
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11 Gallons |
1.066 |
1.019 |
6.22 |
60.55 |
14.15 °L
|
2.9K |
2 |
|
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/15/2017 12:12 PM |
| Notes: Found this receipe on AHA, but needed to add more fermentables to get to OG = 1.63. Also added more hops than recipe to get approximately 50 IBUs. |
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German Pils
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German Pilsner (Pils)
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5.25 Gallons |
1.054 |
1.013 |
5.45 |
31.2 |
3.2 °L
|
2.9K |
1 |
|
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| Boil
Size: 6.25 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: 12/2/2012 11:55 PM |
| Notes: |
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Rye IPA
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Specialty IPA: Rye IPA
|
5.75 Gallons |
1.069 |
1.017 |
6.84 |
64.37 |
12.82 °L
|
2.9K |
1 |
|
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| Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.5 |
Creation
Date: 8/13/2021 8:25 PM |
| Notes: Heat 5 gal water to 166, add 15.5 # grain to first rest 153 for 60 min |
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Bakke Brygg Mild 25 L
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Mild
|
25 Litres |
1.038 |
1.012 |
3.52 |
25.19 |
18.39 °L
|
2.9K |
0 |
|
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 4,5 g sukker/L |
Creation
Date: 3/2/2015 1:20 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 12,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 68 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).
Gjæralternativer: WLP002, WLP007, WLP013, WLP037, WLP023, Danstar London ESB, Safale S-04 |
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Noble Kellerbier
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Specialty Beer
|
25 Litres |
1.061 |
1.015 |
6.03 |
34.94 |
7.25 °L
|
2.9K |
0 |
|
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| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2013 6:23 PM |
| Notes: |
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28/07/19 Nail VPA Clone
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American Pale Ale
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25 Litres |
1.056 |
1.007 |
6.42 |
38.15 |
4.96 °L
|
2.9K |
0 |
|
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| Boil
Size: 29 Litres |
Boil Time: 70 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 3 |
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: 7/22/2019 11:03 AM |
| Notes: |
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Tonka Coffee Stout
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Irish Stout
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23 Litres |
1.061 |
1.016 |
5.87 |
30.69 |
42.95 °L
|
2.9K |
1 |
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/16/2021 2:14 AM |
Notes: Cold steep the Coffee in 1 L of water for at least 24 hours. Strain off grinds and add into the boiling wort with 10 min to go in boil.
Grate Tonka beans and add to fermenter at end of ferment along with cacao husks. |
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Triple Berry Mead
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Other Fruit Melomel
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2.5 Gallons |
1.105 |
1.026 |
10.32 |
0 |
4.38 °L
|
2.9K |
2 |
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| Boil
Size: 3.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/11/2017 3:57 PM |
| Notes: |
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Melvin 2x4 Clone
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Imperial IPA
|
5.5 Gallons |
1.098 |
1.02 |
10.3 |
361.91 |
8.18 °L
|
2.9K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 2/1/2019 11:35 PM |
| Notes: |
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Black Geisha
|
American Brown Ale
|
2500 Litres |
1.057 |
1.013 |
5.74 |
34.89 |
15.24 °L
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2.9K |
0 |
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| Boil
Size: 2600 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 77 |
Mash Thickness: 4 |
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: 9/22/2015 8:08 PM |
| Notes: |
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Vanilla Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.06 |
1.017 |
5.69 |
59.35 |
40 °L
|
2.9K |
1 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 0.83 |
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: 1/17/2015 4:12 PM |
| Notes: Add bourbon soaked vanilla beans. |
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Belgian Dubbel
|
Belgian Dubbel
|
6 Gallons |
1.066 |
1.012 |
7.12 |
22.51 |
21.47 °L
|
2.9K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/19/2016 10:07 PM |
Notes: ** YEAST STARTER **
1. The day before Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1-2 packet(s) of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.5 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 163F.
3. Add Grains @ 161F.
4. Allow Temperature to fall to 150F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 90 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.3gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.046) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.046)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.066)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Candi Syrup @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler via Hop Cylinder with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.066)
** FERMENTATION **
1. Beginning Fermentation Temp: 66F.
2. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 72F-73F. |
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Dry-Hopped Kettle Sour #1
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Berliner Weisse
|
2.75 Gallons |
1.048 |
1.011 |
4.91 |
4.19 |
4.23 °L
|
2.9K |
2 |
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| Boil
Size: 3 Gallons |
Boil Time: 10 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 6:37 PM |
Notes: After BIAB mash, top off volume to 3 gallons. Pasteurize wort (10 min 170) and cool to 110-118
Pitch lactobacillus (yogurt -- 2 Tbsp
Kettle sour with target pH 3.5 (Ended up 42 hrs)
Kettle in oven, temp around 100-120 during day but dropped to 80 overnight)
Quick boil to kill lacto and a little hop utilization. Cool to 70 while aerating (stirring aggressively) and pitch kolsch yeast.
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Alpine Nelson Clone
|
American IPA
|
3 Gallons |
1.071 |
1.013 |
7.63 |
44.17 |
5.43 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 65 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 11:27 PM |
| Notes: http://www.homebrewtalk.com/f12/alpine-nelson-clone-attempt-346412/index7.html#post6675995 |
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Wherry Clone
|
Best Bitter
|
23 Litres |
1.041 |
1.01 |
4.01 |
28.26 |
11.8 °L
|
2.9K |
1 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 2/2/2017 6:07 PM |
| Notes: |
|
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Breakside IPA Clone
|
American IPA
|
2.5 Gallons |
1.059 |
1.011 |
6.33 |
69.63 |
6.12 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 1/9/2017 1:01 AM |
| Notes: |
|
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