|
Dry Dock Paragon Apricot Blonde
|
Blonde Ale
|
5.5 Gallons |
1.057 |
1.014 |
5.67 |
23.1 |
5.62 °L
|
6.7K |
8 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: 133.0 g |
Creation
Date: 2/27/2016 4:55 PM |
| Notes: http://www.northernbrewer.com/documentation/allgrain/AG-ParagonApricotBlonde_Pro_DryDock.pdf |
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Blueberry Stout
|
Sweet Stout
|
5.5 Gallons |
1.096 |
1.022 |
9.73 |
77.57 |
50 °L
|
6.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.071 |
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: 9/14/2017 6:12 PM |
Notes: After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean.
https://beerandbrewing.com/chocolate-achromatic-stout-recipe/ |
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Flemish Blueberry Sour
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.049 |
1.009 |
5.24 |
14.45 |
3.57 °L
|
6.7K |
4 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 6/26/2016 1:46 PM |
| Notes: |
|
|
Peach IPA
|
American IPA
|
5.5 Gallons |
1.068 |
1.016 |
6.85 |
58.29 |
7.34 °L
|
6.7K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 12/13/2016 8:42 PM |
Notes: Add 1lb of peach puree at 1 week with dry hop
Adjust salts and acidulated malt as needed |
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Elysian Space Dust IPA Clone - Rye
|
American IPA
|
11 Gallons |
1.063 |
1.019 |
5.82 |
61.48 |
5.65 °L
|
6.7K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 95 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2016 8:11 PM |
| Notes: |
|
|
Strong SMASH Lager
|
Czech Premium Pale Lager
|
22 Litres |
1.061 |
1.01 |
6.69 |
35.49 |
3.62 °L
|
6.7K |
3 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 6 |
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: 9/3/2016 6:53 AM |
| Notes: |
|
|
Imperial Rye IPA
|
Imperial IPA
|
5.5 Gallons |
1.082 |
1.021 |
8.09 |
95.46 |
10.97 °L
|
6.7K |
1 |
|
|
Author:
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|
tdbc2011
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 4/28/2013 3:16 AM |
| Notes: I want this to be red. Next time will adjust the two row with something to get the color I want. |
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DP - Australian Pale Ale
|
American Pale Ale
|
40 Litres |
1.048 |
1.013 |
4.52 |
33.78 |
6.66 °L
|
6.7K |
1 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 91 |
Mash Thickness: 2.5 |
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: 11/15/2015 11:25 AM |
Notes: Brewed on 15/11/15
One extra pack of yeast (4 packs)
Starter done the day before.
Brewed for cousins xmas, will dry hop half the brew.
Cascade
Fermented at 21 deg frrom sunday night until tuesday morning. Fermentation slowes by then so i moved up the tempreture to 24deg.
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Chocolate Oatmeal Milk Stout
|
American Stout
|
10 Gallons |
1.069 |
1.02 |
6.37 |
27.26 |
46.91 °L
|
6.6K |
26 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/29/2015 3:57 PM |
| Notes: Used 2pkgs wheats vs. a starter |
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Beck’s Clone
|
German Pilsner (Pils)
|
5.5 Gallons |
1.048 |
1.011 |
4.91 |
19.67 |
3.09 °L
|
6.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 2/4/2020 10:19 PM |
| Notes: I'd suggest a decoction mash, 20 min 128F, 60 min @ 148F and a 10 minute mashout @ 168F but if you're doing a single infusion try 60 min @ 148-150F. Ferment for as long as it takes, 10 days will probably do it for primary. |
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Imperial Stout Speidel 50 L
|
Russian Imperial Stout
|
45 Litres |
1.1 |
1.026 |
9.71 |
78.22 |
40 °L
|
6.6K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 61 |
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: 3/9/2014 11:12 PM |
Notes: Dobbelmesk:
Mesket 1 runde med halvparten av malten. Skylte med 15 liter og kjølte ned til 65 grader og mesket resten av malten og skylte med 13 liter.
Skylle nr. 1 15 liter
Skylle nr. 2 13 liter
Nr.1 CaCo3 20 g Nr.2 CaCo3 10 g
Nr.1 NaHCO3 10 g Nr.2 NaHCO3 5 g
Oksygen
Gjærnæring
Protafloc
OG 1.100 FG 1.026
Opprinnelig oppskrift OG 1.091 og FG 1.020
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Ginger Mead
|
Metheglin
|
1 Gallons |
1.084 |
1.001 |
10.89 |
10.17 |
3.86 °L
|
6.6K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 100 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 1.0oz |
Creation
Date: 7/31/2018 7:59 PM |
| Notes: Zest one lemon and set the zest aside. Juice the lemon as well. Bring a gallon of water to a boil. Add the lemon juice. Process 10oz of fresh ginger root in a food processor. Add the ginger to the boil. Add lemon zest 10 minutes after ginger has been added. With 20 minutes remaining in the (hour-long) boil, you can add 0.2oz of lemondrop hops, although this is optional. At flameout, add yeast nutrient and energizer and allow to dissolve completely. Cool the wort to 170 Fahrenheit (77 Celsius) and add the honey, allowing it to dissolve completely while stirring gently. Cool the wort to 68F (20C) and add it to the carboy by pouring it through a filter (cheesecloth, muslin bag) to remove plant matter and aerate. Pitch Lalvin K1-V1116 and cover with an airlock. Rack in about two weeks when FG is reached, add priming sugar, and bottle. |
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St. Arnold Spring Bock (5 Gallon)
|
Traditional Bock
|
5.5 Gallons |
1.065 |
1.013 |
6.85 |
23.48 |
16.52 °L
|
6.6K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 73 |
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: 7/8/2015 5:51 PM |
Notes: This should be the actual grain bill. You'll have to play around with the hops to get the 25 IBUs. The batch in the picture above, glass 1, was (to me) indistinguishable in flavor with the actual product. There was a slight difference in SRM
I love this beer and needed this recipe to fill in the gaps when it isn't available, which in my area is 50 weeks out of the year.
Protein rest at 122 for 30 minutes. Heat to 156, rest for 30 minutes, then sparge. |
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Warlock Imperial Pumpkin Stout Clone
|
Imperial Stout
|
5 Gallons |
1.101 |
1.028 |
9.56 |
33.92 |
37.68 °L
|
6.6K |
4 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 65 |
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: 9/25/2017 9:51 PM |
| Notes: |
|
|
良友2.0
|
American Pale Ale
|
19 Litres |
1.047 |
1.009 |
5.07 |
46.71 |
7.65 °L
|
6.6K |
0 |
|
|
|
| Boil
Size: 23.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 12/14/2015 7:06 AM |
| Notes: |
|
|
Lakefront Brewery Fixed Gear Clone
|
Irish Red Ale
|
5.5 Gallons |
1.067 |
1.012 |
7.14 |
44.77 |
12.56 °L
|
6.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2014 9:24 PM |
| Notes: |
|
|
05 - Corona Clone
|
Light American Lager
|
25 Litres |
1.061 |
1.012 |
6.42 |
18.92 |
2.83 °L
|
6.6K |
3 |
|
|
|
| Boil
Size: 34.07 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2017 3:04 PM |
Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.
Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.
Det er anbefalt og benytte klarningsmiddel ( Whirlfloc ) tilsettes 15 minutter for kokeslutt. ( Hvis man har dette tilgjengelig )
Avkjøles til 25 grader før overføring til gjæringskar.
Anbefalt gjæringstempratur 12 grader
Total meskevann som du trenger 17.5 L
vannmengde til skylling 14.5 L |
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Bass Pale Ale Clone
|
Special/Best/Premium Bitter
|
6 Gallons |
1.054 |
1.013 |
5.31 |
33.47 |
11.01 °L
|
6.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/15/2020 9:50 PM |
| Notes: |
|
|
Founders Porter Clone
|
Robust Porter
|
5.5 Gallons |
1.06 |
1.013 |
6.18 |
52.41 |
39.79 °L
|
6.6K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 2/16/2015 9:43 PM |
| Notes: |
|
|
Kentish Ale
|
Special/Best/Premium Bitter
|
25 Litres |
1.048 |
1.011 |
4.84 |
36.68 |
11.63 °L
|
6.6K |
2 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 2.6 |
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: 10/21/2013 4:38 PM |
Notes:
|
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