|
Octoberfest III
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.057 |
1.015 |
5.48 |
16.05 |
13.13 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: Co2 |
Priming Amount: 13lbs |
Creation
Date: 8/7/2014 12:32 AM |
Notes: Decoct 4 qts plus 2.5 qts water for mashout.
Ferment at 50F |
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Number 6
|
Extra Special/Strong Bitter (ESB)
|
6.5 Gallons |
1.069 |
1.02 |
6.47 |
24.19 |
10.63 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 20 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 3.3 oz |
Creation
Date: 1/18/2020 12:32 AM |
Notes:
I really enjoyed number3, but was having efficiency problems I think I have fixed now. London pride is under 5% anyway. Staying low on hops, but kicking up malt and fiddling with oats to see if it has a improved mouthfeel effect.
Also messing with the West Yorkshire yeast. I cannot effectively wash the ESB Wyeast so looking around. Going to try Thames after this one.
Notes
======
- preboil OG was on target 1.059 before I decided to do a mini sparge and it dropped to 1.051; adjusting efficiency accordingly
- dropped in first addition hop on side while draining; forgot to use spider
- PH seems roughly on target between 5-6 on strips |
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Kane Barrel-Aged Imperial Stout
|
American Stout
|
50 Litres |
1.12 |
1.029 |
11.96 |
21.25 |
50 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 67.59 Litres |
Boil Time: 240 |
Boil Gravity: 1.089 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 2.18 bar |
Creation
Date: 12/29/2021 1:43 AM |
Notes: https://beerandbrewing.com/recipe-kane-barrel-aged-imperial-stout/
Mill the grains, add the rice hulls (if using them to help avoid a stuck mash), and mash at 155°F (68°C) for 60 minutes, targeting a liquor-to-grist ratio of 1 qt/lb (2.1 l/kg). Adjust the mash pH to 5.4 if necessary. Vorlauf until the runnings are clear of particles, then start the burner and run off into the kettle. Sparge and top up as necessary to get about 8 gallons (30 liters) of wort if possible, targeting a pre-boil gravity of about 1.092. Boil for about 4 hours or until the gravity approaches the target starting gravity (1.120), adding hops when about 1 hour is left in the boil. Chill to 64°F (18°C), add the yeast nutrient, aerate well, and pitch plenty of healthy yeast. Ferment at 68–70°F (20–21°C).
When fermentation is complete and gravity has stabilized, wait a few more days, then drop the temperature to 50°F (10°C). Drop the yeast if possible, or rack into secondary purged with CO2. Allow the temperature to free rise back to ambient temperature. Rack into a 5-gallon (19-liter) bourbon barrel purged with CO2, leaving as little head space as possible—or, if lacking the barrel, add about 3 oz (85 g) of bourbon-soaked oak cubes to secondary. Age patiently but sample often—using a small barrel reduces the aging time—minimizing oxygen pickup as much as possible.
BREWER’S NOTES
Feel free to sub in your favorite base malt or blend of base malts for the two-row. Likewise, any good bittering hop at 20 IBUs can go in for Columbus. |
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Portly Ryed Shelley
|
Baltic Porter
|
21 Litres |
1.062 |
1.014 |
6.39 |
40.7 |
36.35 °L
|
1.5K |
1 |
|
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|
| Boil
Size: 25.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 1/20/2013 2:26 PM |
| Notes: |
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Mujoose #29
|
Specialty IPA: New England IPA
|
50 Litres |
1.068 |
1.018 |
6.6 |
35.69 |
5.66 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 65.58 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.7 bar |
Creation
Date: 10/26/2021 6:05 AM |
Notes: Froth Vape yeast instead of Wyeast 1318 London Ale III
Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.
It won a Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.
It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh. |
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Tree House Julius
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.4 |
72.2 |
6.93 °L
|
1.5K |
0 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/8/2020 12:31 AM |
| Notes: |
|
|
Brew Of The Ushkuiniks
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Imperial Stout
|
21 Litres |
1.091 |
1.016 |
9.9 |
73.77 |
45.24 °L
|
1.5K |
1 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 64 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2017 8:44 PM |
Notes: I used Quaker Quick Oats for the mash.
It is VERY important that you mash-in in the order the grains are listed starting from rolled oats then ending with carastan. Dough balls are very prone when mashing this recipe.
Placed in a 20L Hungarian Oak Barrel for entirety of secondary.
This beer is very big and has a strong licorice and rum flavour. I highly recommend letting this age for at least 6 months in a used rum barrel.
This beer won 3rd place at Cowtown YeastWranglers Homebrewing competition |
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Chocolate Stout 10gal
|
Oatmeal Stout
|
11 Gallons |
1.072 |
1.02 |
6.81 |
49.94 |
49.91 °L
|
1.5K |
1 |
|
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|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 73 |
Mash Thickness: 1 |
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: 10/22/2016 2:12 PM |
Notes: Double size (10 gal) version of my chocolate stout recipe.
Modified version of Rogue Chocolate Stout. Increased IBUs to be closer to the actual beer as the Zymurgy recipe incorrectly only has 40IBUs. Color was also very light, so increased roasted grains. The actual beer is 135L, so this is still pretty far off in color, but was shooting for a lighter / more chocolatey flavor. Added cocoa nibs to the end of the boil, need to determine if they are best served added to the secondary or to the end of boil. Chocolate extract is used in secondary to give strong chocolate aroma/flavor. I'm not sure about vanilla use, perhaps only a hint would be nice, but I may need to adjust to not overpower the beer. There is no vanilla in Rogue. |
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Wheat Beer
|
Weizen/Weissbier
|
180 Litres |
1.046 |
1.007 |
5.19 |
13.26 |
5.58 °L
|
1.5K |
1 |
|
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|
| Boil
Size: 200 Litres |
Boil Time: 80 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: 1250 |
Creation
Date: 12/28/2015 11:52 PM |
| Notes: |
|
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Hop Dog IPA
|
American IPA
|
5 Gallons |
1.073 |
1.017 |
7.33 |
192.07 |
6.25 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/2/2015 3:46 PM |
| Notes: |
|
|
Hessian Pils
|
German Pilsner (Pils)
|
5.25 Gallons |
1.053 |
1.013 |
5.22 |
34.84 |
4.4 °L
|
1.5K |
0 |
|
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|
| Boil
Size: 7.85 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2015 1:14 PM |
| Notes: |
|
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IPA Jack The Bitter Iipa
|
American IPA
|
5.5 Gallons |
1.085 |
1.018 |
8.75 |
61.76 |
10.85 °L
|
1.5K |
0 |
|
|
Author:
|
|
lspiech@hotmail.com
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/29/2015 4:27 AM |
| Notes: |
|
|
Smoky Maple Rum Amber - Barrel Aged
|
Clone Beer
|
11 Gallons |
1.092 |
1.017 |
9.8 |
24.7 |
17.26 °L
|
1.5K |
0 |
|
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|
| Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.084 |
Efficiency: 78 |
Mash Thickness: 1.2 |
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: 5/25/2015 10:42 PM |
| Notes: NOTE Smoked malt is Briess Cherrywood Smoked Malt. NOTE 2 lb Maple Syrup and 1 lb Turbinado added to boil at 30 min. 2 lb Maple Syrup added to secondary fermentation. Then place in 10 Gal Oak Rum Barrel for 3 months. NOTE If using fresh Sugar Maple sap for All waters then omit the 2 lbs Maple syrup in the boil. (Recipe by Farmhouse Brewing Supply) |
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Нестор Петрович
|
American Amber Ale
|
20 Litres |
9.45 |
2.2 |
3.83 |
16.09 |
12.61 °L
|
1.5K |
0 |
|
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| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 9.4 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2015 11:14 AM |
| Notes: |
|
|
Vaguely Beer Aka Hop Water
|
American Pale Ale
|
7 Gallons |
1.023 |
1.006 |
2.18 |
70.34 |
5.79 °L
|
1.5K |
0 |
|
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|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 64 |
Mash Thickness: 2 |
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: 5/17/2015 9:20 PM |
| Notes: |
|
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Powder Hound Clone
|
American Amber Ale
|
11 Gallons |
1.071 |
1.021 |
6.5 |
88.12 |
21.64 °L
|
1.5K |
1 |
|
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|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 1/17/2015 9:49 PM |
| Notes: |
|
|
Solvang&Solvang - Cascade IPA
|
American IPA
|
22 Litres |
1.065 |
1.018 |
6.19 |
76.42 |
6.37 °L
|
1.5K |
0 |
|
|
Author:
|
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raysolvang@hotmail.com
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 8/10/2014 5:05 PM |
| Notes: |
|
|
BRUT IPA W/Strata
|
American IPA
|
6.3 Gallons |
1.047 |
1 |
6.24 |
21.79 |
3.12 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 93 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2019 2:37 AM |
Notes: Once boil starts, pull 2 L for yeast starter (extra 1 lb Pilsner added to account lost gravity).
Add 1 oz at 5 min, 1 oz each at FO, 170 F and 140 F (every 10 min) for 30 min and then 6 oz dry hop after FG reached (let temp drop back to mid 70s).
Add 1 sachet of glucoamylase when pitching the yeast, ferment at 93 F.
BREW DAY (13-APR-19)
Kegged on 20-APR-19 |
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Tighty Whitey
|
Specialty IPA: White IPA
|
11 Gallons |
1.061 |
1.016 |
5.91 |
53.06 |
7.04 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 12.27 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 66 |
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: 4/7/2021 3:38 AM |
| Notes: |
|
|
Hazy IPA
|
American IPA
|
279 Gallons |
15.602 |
3.256 |
6.69 |
30.45 |
4.69 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 294 Gallons |
Boil Time: 90 |
Boil Gravity: 14.8 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2021 10:46 PM |
| Notes: |
|
|
|
|