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Grainfather IPA
|
American IPA
|
24 Litres |
1.055 |
1.01 |
6.06 |
115.86 |
4.49 °L
|
7.6K |
1 |
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| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2017 1:31 PM |
| Notes: Allow primary fermentation to complete (~10 days), then dry hop for ~4-5 days, then cold crash/fine. |
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Paulaner Hefeweizen
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Weizen/Weissbier
|
5.2 Gallons |
1.058 |
1.016 |
5.52 |
15.86 |
8.01 °L
|
7.6K |
4 |
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Author:
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Denbo
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| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 5/23/2014 1:46 PM |
| Notes: |
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Everyday IPA
|
American IPA
|
1 Gallons |
1.074 |
1.018 |
7.24 |
83.38 |
8.2 °L
|
7.6K |
3 |
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| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: honey |
Priming Amount: 3 tbsp |
Creation
Date: 1/23/2015 7:14 PM |
| Notes: |
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Belgiand Blond(Leffe)
|
Belgian Blond Ale
|
50 Litres |
1.064 |
1.018 |
6.24 |
17.95 |
5.73 °L
|
7.6K |
3 |
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Author:
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| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2016 12:14 AM |
| Notes: |
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Clone, Goose Island Sophie
|
Saison
|
5.5 Gallons |
1.061 |
1.013 |
6.23 |
26.84 |
3.84 °L
|
7.6K |
2 |
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Author:
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 12:26 AM |
Notes: YEAST
*Make a starter: use 2 vials of Wyeast 3724 pitched into 2 L of media (containing 205 g of DME)
*Start 24 hours ahead of pitch into Wort
MASHING
*grain bill is 12 lbs, so estimate 1.5 quarts H20 per pound of grain = 18 quarts (4.5 gallon)
MASHING STEPS
1) Add the 18 quarts of water (164*F) to mash tun
2) Allow to sit 60 minutes (151*F)
3) Drain out 1-2 quarts of the wort
4) Pour back into top of mash tun GENTLY as to not disturb the grain bed - this is part of the "vorlauf" step in which you force the grain to become its own blockage/filter for the sweet wort to go through (stop any large pieces)
5) Drain 1-2 quarts and repeat until there are no large grain pieces coming through (3-4 times)
6) Drain the mash tun completely; note volume for future reference. Set aside this wort (will not re-add)
7) Now add half sparge water (1.5 gallons at 170*F) & stir gently to get the grain bed sugars and enzymes back into solution
8) Allow to sit 10 minutes
9) Repeat Vorlauf until runnings are clear, alternate with the other half of the sparge water
10) Drain all into your kettle, this is your WORT :) |
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Coffee Blackout Stout
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Russian Imperial Stout
|
5.5 Gallons |
1.098 |
1.024 |
9.61 |
66.7 |
40 °L
|
7.6K |
6 |
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
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: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/5/2012 1:45 AM |
Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.
The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle. |
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Abbay Tripel Syndicate
|
Belgian Tripel
|
1050 Litres |
20.538 |
3.919 |
9.19 |
20.13 |
4.82 °L
|
7.6K |
1 |
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| Boil
Size: 1150 Litres |
Boil Time: 90 |
Boil Gravity: 18.9 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2016 9:49 AM |
| Notes: |
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Toasted Coconut Porter
|
Robust Porter
|
5.5 Gallons |
1.061 |
1.016 |
5.99 |
44.3 |
33.97 °L
|
7.6K |
3 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.75oz |
Creation
Date: 5/15/2013 2:06 PM |
Notes: OG 1.067
FG 1.021
ABV 6.04%
OG 1.062
FG 1.020
ABV 5.76% |
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Ode To Sleep - Coffee Cream Ale
|
Cream Ale
|
6 Gallons |
1.063 |
1.011 |
6.75 |
48.24 |
7.44 °L
|
7.5K |
4 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 81 |
Mash Thickness: 1.33 |
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: 10/30/2015 3:01 PM |
| Notes: |
|
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Oatty McStouterson
|
Oatmeal Stout
|
5.5 Gallons |
1.064 |
1.016 |
6.57 |
27.06 |
32.8 °L
|
7.5K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/14/2014 5:07 PM |
| Notes: |
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JZ FRUH - Kolsch
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Kölsch
|
5.25 Gallons |
1.048 |
1.011 |
4.92 |
20.46 |
2.9 °L
|
7.5K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2017 9:20 PM |
| Notes: |
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Boddingtons Clone
|
Strong Bitter
|
6 Gallons |
1.051 |
1.015 |
4.78 |
38.81 |
9.39 °L
|
7.5K |
5 |
|
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| Boil
Size: 7.42 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 57 |
Mash Thickness: 2.06 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 6.84 psi |
Creation
Date: 4/13/2020 2:04 AM |
Notes: Beer engine or nitro required to get that boddingtons magic to happen
Change Log - Snapshots
-----------------------------------
v1 - change from carastan to medium crystal; change apollo from 20 to 10g for bittering; change 5 min boil-aroma to whirlpool 10 min at flameout while cooling; take off 2lb full pint and add 4 lb pearl
v2 - back to carastan and take out crystal; reduce pearl by 2 and add 2lb munton planet pale (DP change); remove dry hops 40g pioneer 40g progress 40g glacier; add 30g glacier to whirlpool;change torrified wheat for viking (stock);changing 170 mash to vorlauf trying to reduce kettle slop; messed w watter chem going away from burton on trent
v3-change planet pale to muntons mild and reduce pearl by 2, abv too high; reduce WP additions by 10 for progress and pioneer; switch glacier 60 to loral 27, too bitter; add .5lb melandoin malt for more malty
v4 switched from pearl to muntons marris otter due to stock.
v5 switching base to gambrius eliminated mild for testing; switching melandoin to caramunich 1(Stock)
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Lambic Clone
|
Belgian Specialty Ale
|
5.25 Gallons |
1.049 |
1.009 |
5.37 |
14.39 |
3.37 °L
|
7.5K |
2 |
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Author:
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 2/20/2017 2:12 AM |
Notes: Heat 13 quarts water to 163° F. Crush whole grains and add, with flaked wheat, to liquor. Hold mash at 152° F for 75 minutes. Runoff and sparge with 16 quarts water at 170° F. Add DME, stir well, bring to a boil. Add hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons.
Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F. Serve at 40° F in either a heavy glass tumbler or a champagne-style flute.
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Robinson's Old Tom Clone
|
Old Ale
|
12 Litres |
1.082 |
1.019 |
8.3 |
30.29 |
20.79 °L
|
7.5K |
0 |
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| Boil
Size: 14 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 8:12 PM |
| Notes: Final grav target should be 1016. |
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English Strong Bitter
|
Extra Special/Strong Bitter (ESB)
|
5.75 Gallons |
1.055 |
1.017 |
4.96 |
48.36 |
13.48 °L
|
7.5K |
6 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 82 |
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: 7/25/2012 6:54 PM |
Notes: Hit 151 perfectly on the dough in. Strike water was 15F higher than desired mash temp. This one was an award winner and took 1st place and best of show at the SF Dickens xmas fair in 2012!
http://66.147.244.238/~wortsofw/best-of-brew-2012-results/ |
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Barleywine
|
English Barleywine
|
5.5 Gallons |
1.101 |
1.019 |
10.78 |
66.9 |
22.56 °L
|
7.5K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 75 |
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: 1/25/2015 9:10 PM |
| Notes: |
|
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Munich Madness (Oktoberfest/Marzen)
|
Oktoberfest/Märzen
|
13 Litres |
1.059 |
1.018 |
5.46 |
36 |
11.23 °L
|
7.5K |
1 |
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| Boil
Size: 18.85 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2020 10:59 PM |
Notes: Using http://brulosophy.com/methods/lager-method/
Starting at 12 c
Will ramp up to 19 c slowly after roughly 50% attenuation
Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc. |
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Coppertail Free Dive IPA (Clone)
|
American IPA
|
11 Gallons |
1.063 |
1.018 |
5.99 |
68.19 |
4.06 °L
|
7.5K |
1 |
|
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 8/28/2014 2:32 PM |
| Notes: Acidulated malt is for lowering mash PH. It can be subbed for lactic/citric acid as needed for water treatment. |
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Christmas Cookie Ale
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.067 |
1.02 |
6.13 |
22.41 |
20.53 °L
|
7.5K |
7 |
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 8/25/2017 3:14 PM |
| Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175 |
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Three Micks Irish Red Ale 1.2
|
Irish Red Ale
|
5.5 Gallons |
1.059 |
1.015 |
5.66 |
24.13 |
18.39 °L
|
7.5K |
3 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 3/6/2014 2:55 PM |
Notes: A Whisky Barrel Smoked Irish Red Ale.
Grain 74.8º
Strike Water @ 163º
Sparge Water @ 170º
Secondary / Aging: 1 month
Pre-boil Gravity: 1.039
08/23/14 OG: 1.064
08/30/14 FG: 1.015
2 Wyeast 1084 smack packs
This beer placed 4th place overall for the 1st annual Pies and Pints Homebrew Contest. 10/29/2014 |
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