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#38 Red Ale Cw
|
Belgian Pale Ale
|
42 Litres |
1.059 |
1.012 |
6.19 |
50.94 |
8.86 °L
|
531 |
1 |
|
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| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 81 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2020 9:54 PM |
| Notes: |
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Farmstand Fruited Saison 5/31
|
Saison
|
4.3 Gallons |
1.035 |
1.001 |
4.35 |
21.96 |
2.45 °L
|
531 |
0 |
|
|
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 76 |
Mash Thickness: 1.75 |
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: 5/22/2024 1:20 PM |
Notes: 2lbs blackberries (v bland)
2lbs peaches |
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Thing 2 Belgian Pale Ale
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Belgian Pale Ale
|
2.5 Gallons |
1.05 |
1.01 |
5.37 |
24.39 |
12.32 °L
|
531 |
0 |
|
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 2/4/2023 9:17 PM |
| Notes: |
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|
Robert Duvall
|
Belgian Blond Ale
|
6 Gallons |
1.078 |
1.012 |
8.57 |
21.33 |
4.58 °L
|
531 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 11/17/2022 9:50 PM |
| Notes: |
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Dark Saison
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Saison
|
11 Gallons |
1.065 |
1.012 |
6.98 |
43.52 |
22.67 °L
|
531 |
0 |
|
|
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| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2021 1:03 PM |
| Notes: |
|
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Goblet Of Friar
|
Belgian Dark Strong Ale
|
18.9 Litres |
1.078 |
1.014 |
8.47 |
20.88 |
30.62 °L
|
531 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 110 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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: 11/25/2021 11:17 PM |
Notes: Roughly a Trois Pistole clone
Harvest dregs from Unibroue's Trois Pistoles and propagate up to pitching level if possible. Otherwise use the M47
Start fermentation at 19c then ramp to 24c after 2 days
Only add lactic acid if PH level is high |
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Coop's Xmas Ale
|
Winter Seasonal Beer
|
5.5 Gallons |
1.074 |
1.019 |
7.16 |
67.08 |
25.89 °L
|
531 |
0 |
|
|
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| Boil
Size: 7.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 9/24/2021 3:21 PM |
| Notes: |
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Dry Old Man
|
Saison
|
5.5 Gallons |
1.056 |
1.004 |
6.82 |
31.19 |
12.8 °L
|
531 |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 6/5/2021 7:35 PM |
| Notes: |
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(PH)2 TRÊS MARIAS Belgian Triple V2
|
Belgian Tripel
|
5.5 Gallons |
1.079 |
1.017 |
8.1 |
22.47 |
4.72 °L
|
531 |
3 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 27.22 psi |
Creation
Date: 1/14/2021 5:47 PM |
| Notes: |
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Rubia Fuerte
|
Belgian Golden Strong Ale
|
21.5 Litres |
1.076 |
1.023 |
6.91 |
29.5 |
5.66 °L
|
531 |
0 |
|
|
|
| Boil
Size: 25.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 67 |
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: 9/7/2020 11:28 AM |
| Notes: |
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Forbidden Beer
|
Belgian Blond Ale
|
35 Litres |
1.078 |
1.019 |
7.76 |
20.8 |
21.58 °L
|
531 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 80 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 2:28 PM |
| Notes: |
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Summer Smoke
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Piwo Grodziskie
|
5 Gallons |
1.043 |
1.01 |
4.35 |
26.88 |
6.53 °L
|
531 |
0 |
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 2/28/2020 3:46 PM |
Notes: Brew Day 8/11/20
Starting mash temp = 150°F
Stirring every 15 minutes
Forgot to take an ending mash temp. Assume a 0.5 degree drop
Sparge water 168°F
1 tsp Irish moss and 2 tsp yeast nutrient added at 15 min remaining in boil
OG = 1.046
Just shy of 5 gallons in fermenter
Cooled wort to below 65 degrees before rehydrating yeast and pitching (about 8 hours in kegerator)
Active fermentation 10 hours after pitching
Alternating placing fermenter in kegerator and out in basement to try to keep temperature in the 60s
Gravity on day 7 = 1.010
Fined with 5 g of gelatin for 3 days at 40 F before kegging
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Gose Too
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Gose
|
25 Litres |
1.043 |
1.009 |
4.52 |
15.32 |
2.9 °L
|
531 |
0 |
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| Boil
Size: 30.7 Litres |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2019 7:51 AM |
Notes: Inner health IBS support - Lacto plantarum is used to sour.
Mash as normal, 15 minute boil to pasteurize and cool to 25 C.
Measure pH, adjust with phosphoric acid to 4.5.
Add lacto in fermenter and seal.
Measure pH and boil when pH is at 3.8 or lower.
Watermelon - pulp fruit added (sanitized first) |
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Valley Sunset Saison
|
Saison
|
5.5 Gallons |
1.06 |
1.014 |
5.98 |
27.86 |
5.41 °L
|
531 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 10/11/2019 2:48 PM |
| Notes: |
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Bruce Recipe
|
Alternative Grain Beer
|
20 Gallons |
1.18 |
1.025 |
20.4 |
0 |
4.5 °L
|
531 |
0 |
|
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| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.18 |
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: 5/12/2019 7:32 PM |
| Notes: |
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LA PETITE ORANGE
|
Belgian Blond Ale
|
5 Gallons |
1.062 |
1.013 |
6.41 |
34.82 |
8.52 °L
|
531 |
0 |
|
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 87 |
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: 2/20/2019 1:24 AM |
| Notes: |
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#74 Quad Ag
|
Belgian Dark Strong Ale
|
19.5 Litres |
1.094 |
1.01 |
11.93 |
47.52 |
20.73 °L
|
531 |
0 |
|
|
|
| Boil
Size: 22.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 68 |
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: 2/16/2019 5:23 PM |
| Notes: |
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Dizzy Blonde
|
Belgian Golden Strong Ale
|
3.75 Gallons |
1.078 |
1.015 |
8.38 |
22.36 |
5.97 °L
|
531 |
0 |
|
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| Boil
Size: 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: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: dextrose |
Priming Amount: 4.3 oz |
Creation
Date: 1/22/2019 2:57 AM |
| Notes: Dough in @ 131° |
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Belgian Dark Strong Ale
|
Belgian Dark Strong Ale
|
6 Gallons |
20.691 |
4.244 |
9.11 |
26.97 |
20.31 °L
|
531 |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 14.4 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2019 9:56 PM |
Notes: Used Pilsner malt for high diastatic power and because it is the traditional malt for the style. Special B was used to contribute color as well as raisin, caramel, and dark fruit notes described in BJCP guidelines. Additionally, the use of Belgian candi syrup will add more extract to the wort as well as wild cherry and dark fruit flavors and contribute to final color. Added dextrose to help dry out the beer a little more. Used warrior for good bittering hop, didn't use any aroma hops as hop notes are not typical of style.
Lactic acid added in the mash to lower pH to optimal range. Gypsum and calcium chloride added to balance out water profile, and Wyeast 1762 used for subtle dry fruit esters at 1.25m cells/mL. Mashed at 1.25 qt/lb which left 6.25gal for sparging, considered thicker mash but with the larger mash tun didn't feel it necessary. Fermentation should be at 65f for 3 days then allowed to rise to 72f to boost ester production. |
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Belgian Dark Strong Sour
|
Belgian Dark Strong Ale
|
14 Gallons |
1.075 |
1.014 |
8.01 |
12.99 |
28.3 °L
|
531 |
0 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 75 |
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: 4/4/2017 11:34 PM |
Notes: Add candi sugar at end of boil. Add second two pounds of sugar in primary. Add brett at bottle.
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