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VickNiche HefeWeisen Knock Off Of Paulaner Clone
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Weizen/Weissbier
|
5.5 Gallons |
1.053 |
1.012 |
5.37 |
14.78 |
4.39 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 74 |
Mash Thickness: 1.5 |
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: 2/23/2016 8:16 PM |
| Notes: Next batch should try the Wyeast 3638 Bavarian to create more of the banana esters. |
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Grautar Gvendur
|
American IPA
|
50 Litres |
12.443 |
2.14 |
5.5 |
47.98 |
6.38 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 60 |
Boil Gravity: 10 |
Efficiency: 64.5 |
Mash Thickness: 3 |
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: 9/6/2020 9:48 AM |
| Notes: |
|
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Chipotle Stout
|
American Stout
|
33 Gallons |
1.062 |
1.015 |
6.17 |
44.28 |
45.65 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2018 5:02 PM |
| Notes: |
|
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Jenewein's München Dunkel "Dark" 3 Gal #A04
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Munich Dunkel
|
3 Gallons |
1.051 |
1.009 |
5.53 |
25.4 |
24.66 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 5:34 AM |
Notes: Close match to "Old Dark Bier" (Munich Dunkel) from "Brewing Classic Styles - Jamil Zainasheff & John Palmer, with some changes of malts. pg 77.
Yeast is 50ml of Omega Voss Kveik, 100 ml each of Saflager 189 and S-23, made into working starter that was fermenting when pitched @ 7:00 PM 12-10-17
O.G. was 1.0526 after boil. 1.043 before boiling. Fermenting very well next morning, 12-11-17.
Batch code # A04
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UK Rye IPA
|
English IPA
|
21 Litres |
1.066 |
1.013 |
6.95 |
46.73 |
7.73 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 145 gr |
Creation
Date: 11/11/2017 2:20 PM |
| Notes: 20 gr yeast needed |
|
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Dank Table Beer
|
American Pale Ale
|
22 Litres |
1.033 |
1.008 |
3.23 |
32.81 |
5.75 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 6/22/2017 3:13 PM |
| Notes: |
|
|
Deer Slayer Brown Ale
|
American Brown Ale
|
5.25 Gallons |
1.056 |
1.01 |
5.99 |
29.98 |
30.02 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2016 3:39 PM |
| Notes: |
|
|
Cowboy Alt
|
Altbier
|
23 Litres |
1.053 |
1.009 |
5.81 |
52.72 |
13.79 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2016 10:59 AM |
| Notes: |
|
|
HoislBrau Grisette #2
|
Saison
|
5.25 Gallons |
1.042 |
1.007 |
4.51 |
24.13 |
3.11 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 3:32 PM |
| Notes: |
|
|
Calypso/Flyer Golden Ale
|
British Golden Ale
|
20 Litres |
1.041 |
1.009 |
4.19 |
30.51 |
5.97 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
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: 4/10/2016 11:22 AM |
| Notes: |
|
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Apollo 8
|
American IPA
|
15 Gallons |
1.077 |
1.015 |
8.11 |
126.79 |
7.97 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 8/21/2012 5:05 PM |
| Notes: |
|
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APA (Single Hop)
|
American Pale Ale
|
3.25 Gallons |
1.054 |
1.01 |
5.88 |
35.78 |
7.07 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 12/23/2015 11:30 PM |
| Notes: |
|
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Red Ale #1
|
Irish Red Ale
|
1 Gallons |
1.069 |
1.018 |
6.66 |
18.21 |
17.29 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 1.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/14/2015 4:02 AM |
| Notes: |
|
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Heffeweizen
|
Weizen/Weissbier
|
2796 Litres |
1.045 |
1.007 |
4.92 |
11.99 |
4.24 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 2986 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2015 7:36 AM |
Notes: 1.045 / 1.008
WB 06
bajada a 18°C
48 hs a 18°C y se libera a 24°C
T°C Mash : 65 / 66 °C
L / Kg : 3 a 1
12 IBUs
Whirlpool a 100°C !! 0.5 gr Tradition / L |
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Hop Stoopid - Clone
|
American IPA
|
5 Gallons |
1.075 |
1.018 |
7.43 |
102.97 |
6.13 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2015 4:49 AM |
| Notes: |
|
|
Red
|
Irish Red Ale
|
160 Litres |
1.044 |
1.012 |
4.14 |
23.36 |
10.94 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 180 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2.42 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2015 3:46 AM |
| Notes: |
|
|
Mosaic Pale Ale
|
American Pale Ale
|
40 Litres |
1.05 |
1.009 |
5.34 |
39.91 |
6.29 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2015 1:36 PM |
| Notes: |
|
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Copper Co-hop
|
American IPA
|
20 Litres |
1.107 |
1.018 |
11.72 |
51.46 |
18.37 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 145g |
Creation
Date: 6/15/2015 3:43 AM |
Notes: Used up some left over Shepard Delight and Redback malt supplementing the pale crystal and American ale malt. Aiming to increase the hop bill with some attention grabbing additions of Zythos added late and in dry hop with some New Zealand hop chasers.
Efficiency was clearly off as above stats from recipe ingredients were quite different. OG was 1.058 and FG was 1.010 so an ABV of 6.3%
Nothing matches style but I don't particularly care! It tastes great |
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DIPA 2
|
Saison
|
5.5 Gallons |
1.056 |
1.01 |
5.99 |
30.2 |
5.03 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 8:33 PM |
| Notes: |
|
|
Ol Scratch II
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.07 |
1.005 |
8.85 |
30.36 |
3.34 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2013 3:13 AM |
Notes: Duvel clone
This recipe requires a temperature controlled fermentation environment as the process ramps and cools the ambient during the fermentation cycle.
Cycle is:
Fermentation - 2 weeks
Lager - 2 weeks
Bottle carb - 2 weeks
Cold cellar - 6 weeks
Set aside 8oz of sugar in the recipe for the dosage, use explained below.
Use a soft water profile.
Primary - Initial
Start at 68F and after lag phase hold for 2 days then ramp temperature 2 deg/day to 78F. This first phase of fermentation should take about a week.
Primary - Dosage
Reduce temp to 72F and add the dosage(1gram yeast nutrient + 8-12oz sugar dissolved in 160 deg water and held at temp for 15 min) to primary. This will start an additional fermentation and keep in primary for additional week. Total primary fermentation time should be around 2 weeks. Adding the dosage will dry out the beer which will get the yeast to an 88-90% attenuation which is important for the style. The recipe has the dosage included the fermetables for total OG value calculation.
Lager
Rack to secondary if desired. Lager at 48F moving to 34F for 2 weeks.
Bottle
Use bottles rated for 4 - 4.5 volumes of CO2. Prime for this CO2 level.
Add 1 packet of dry champagne yeast(or other yeast with a neutral profile) proofed for 30 minutes to batch along with priming sugar for bottling.
Hold at 75F for 2 weeks for carbonation.
Cellar cold for additional 4-6 weeks to mature.
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