Kinda Kolsch All Grain
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Kölsch
|
3.06 Gallons |
1.05 |
1.009 |
5.37 |
26 |
4.2 °L
|
2.7K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 71 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2016 5:24 AM |
Notes: Pitched at 70. Put into cold chamber with ice jugs.Chilled too quickly. Moved to mid-60 area overnight.
Transferred to secondary at day 20. Should have transferred at day 14 or 15. SG at secondary 1.01 or less. Lot of fruit from yeast. No wheat in grain bill next time? Nutty flavor. Still sweet. Lower mash temp next time.
Starting to dry out in secondary Day 23.
Bottled 26 -12oz
Carbed at 10 days, sample very good, slightly sweet
Sample at 24 days in bottle. Barely chilled Seems perfect! |
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Kveik Raspberry Wheat
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Fruit and Spice Beer
|
5 Gallons |
1.047 |
1.009 |
4.98 |
11.81 |
3.65 °L
|
2.7K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.19 psi |
Creation
Date: 4/3/2021 1:20 AM |
Notes: |
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(512) Brewing Co. Pecan Porter
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American Porter
|
5 Gallons |
1.077 |
1.018 |
7.7 |
37.32 |
50 °L
|
2.7K |
4 |
|
Author:
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 11.25 psi |
Creation
Date: 10/30/2019 12:51 AM |
Notes: Place pecans in an oven preheated to 275˚. Toast for 45 minutes, stirring every 15 minutes to ensure even cooking. When done, place nuts on a cooling rack covered with paper towels. Coarse chop them in a food processor and add them to the mash grains.
Mash grains using a single-step infusion at 154°. Ferment at 68°. Carbonate to 2.5 vol. CO2 and package. |
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Jamil German Schwarzbier
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Schwarzbier
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5.5 Gallons |
1.047 |
1.01 |
4.86 |
28.4 |
24.05 °L
|
2.6K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2019 1:08 AM |
Notes: Chill to 44 degrees, pitch yeast
Set chamber temp to 50 degrees
Ferment for 7 days
Raise temp to 60 degrees for diacetyl rest for 3 days
Bottle and condition for 14 days
Lager for 4 weeks |
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John's Mosaic IPA
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American IPA
|
5.2 Gallons |
1.065 |
1.014 |
6.6 |
77.59 |
6.41 °L
|
2.7K |
11 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 76 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2017 1:30 PM |
Notes: -Yeast Starter/Stir Plate 1.2L, 100g light DME, White Labs California Ale Yeast WLP001 235 billion cells needed, 239 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary
Mosaic is the icon of single-hop complexity. It's kaleidoscope of tantalizing citrus, pine, tropical fruit and berry notes decorate each golden-copper hued glass. This spectral motif quiets into abstract bitterness for a smooth, refreshing, hop forward finish. |
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Tap35's Golden Ale
|
British Golden Ale
|
45 Litres |
1.054 |
1.013 |
5.28 |
56.33 |
6.2 °L
|
2.7K |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2017 12:40 PM |
Notes: |
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Citra Sumatra Stout
|
American Stout
|
5.5 Gallons |
1.076 |
1.018 |
7.59 |
67 |
50 °L
|
2.7K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2017 4:31 PM |
Notes: Crushed whole coffee beans in blender for a couple seconds while shaking blender (.75 pounds dark sumatra)... mostly intact beans in the keg.
Dropped in keg in muslin bag, left in cold keg for 36 hours. Tastes phenomenal - the slightest bit bitter from hops (not the coffee) with a huge coffee flavor, smells like a cold brew coffee.
Left this with very little carb... set to 8 psi and left it there and it is perfect.
would start drinking this in the morning and go all day!
One of my best liquids to date. |
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Chocolate Peanut Butter Porter
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American Porter
|
1 Gallons |
1.067 |
1.019 |
6.35 |
41.99 |
40.43 °L
|
2.7K |
2 |
|
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Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
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: 10/12/2017 12:42 PM |
Notes: |
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Black Beers Matter Black IPA
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Specialty IPA: Black IPA
|
5.5 Gallons |
1.075 |
1.013 |
8.11 |
93.53 |
50 °L
|
2.7K |
1 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 55 |
Mash Thickness: 1.25 |
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: 9/26/2016 5:31 PM |
Notes: Rehydrate yeast |
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Summer Nights Grapefruit Pale Ale
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American Pale Ale
|
5.5 Gallons |
1.052 |
1.014 |
5.09 |
34.25 |
9.99 °L
|
2.6K |
3 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2016 4:01 PM |
Notes: |
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DDH Gaylord Street B3
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.85 |
68.23 |
5.79 °L
|
2.7K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: Dextrose |
Priming Amount: 1/2 cup |
Creation
Date: 4/30/2012 10:53 PM |
Notes: Start dry-hopping as yeast starts dropping (~day 2 or 3) for maximum haze.
1g Gypsum - 7g - Calcium Chloride for Denver Tap Water
6 gallons after boil, 5.5 gallons into fermenter, bottled 4.3 gallons after dry-hopping.
8 gallons after boil, 7.5 gallons into fermenter, bottle estimate = 6.3 gallons after dry-hopping
Whirlpool = 4-5oz. of hops in 2–3 additions over 15–30 minutes
Dry-Hopping = 3–6oz. of hops added during fermentation within 2 points of terminal gravity
150–175 ppm chloride and 75–100 ppm sulfate
https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/ |
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Mosaic Honey IPA
|
American IPA
|
5 Gallons |
1.057 |
1.013 |
5.81 |
52.48 |
9.52 °L
|
2.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 5/18/2015 4:47 PM |
Notes: Honey - Late addition 5 min |
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Alberta Clipper Oatmeal Milk Stout
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Foreign Extra Stout
|
5.5 Gallons |
1.074 |
1.023 |
6.75 |
71.37 |
49.97 °L
|
2.7K |
2 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
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: 1/23/2015 9:48 PM |
Notes: |
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Hefe
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Weizen/Weissbier
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10 Gallons |
1.053 |
1.013 |
5.22 |
11.56 |
4.84 °L
|
2.6K |
1 |
|
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Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 9:53 PM |
Notes: |
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Schiefloes White IPA
|
American IPA
|
21 Litres |
1.065 |
1.016 |
6.45 |
52.62 |
8.64 °L
|
2.6K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 10:39 PM |
Notes: |
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3 Herremenn Weissbier
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Dunkelweizen
|
50 Litres |
1.061 |
1.016 |
5.95 |
15.06 |
4.87 °L
|
2.7K |
1 |
|
|
Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 11/1/2014 11:51 AM |
Notes: |
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Hoptopus
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Special/Best/Premium Bitter
|
26 Gallons |
1.05 |
1.013 |
4.87 |
31.1 |
4.32 °L
|
2.6K |
1 |
|
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Boil
Size: 33.5 Gallons |
Boil Time: 180 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2014 1:01 AM |
Notes: Using Maris Otter 2-row Pale Ale malt and Gambrinus Canadian 2-row Pale Ale.
Boil for 2.5 hours or until you get a nice amber colour. Otherwise final product will be too light and will look like a cheap lager. |
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Belgian Blonde
|
Belgian Pale Ale
|
22 Litres |
1.066 |
1.017 |
6.38 |
22.85 |
4.5 °L
|
2.7K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 2/27/2014 2:36 PM |
Notes: |
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Stone Ruination 10th Anniversary Clone
|
Imperial IPA
|
5.5 Gallons |
1.098 |
1.021 |
10 |
303.72 |
6.96 °L
|
2.7K |
3 |
|
Author:
|
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jehbrewer
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Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2014 1:47 PM |
Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-8 Primary
- Days 8-12 Secondary
- Days 12-17 add dry hop 1 to secondary
- Days 17-21 add dry hop 2 - remove dry hop 1
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
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Citra Pale Ale CPA
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.013 |
4.97 |
59.1 |
4.27 °L
|
2.6K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 65 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: bottle with corn sugar |
Priming Amount: 7/8 cup |
Creation
Date: 7/8/2012 5:47 PM |
Notes: After trying Zombie Dust pale ale, I became obsessed with Citra hops. I decided to make a pale ale all about them. I started with a recipe for a Sierra Nevada clone, .5lb Crystal 10L and .5lb cara pils. Straight to Ale only had cara pils so I used a pound of it. Beer came out great! I tried to go even more extreme but it wasn't as good, so the recipe above is the original recipe. It is dry hopped on a massive 3oz of Citra whole cones for ten days (and after I posted that as a review on Midwest they made a recipe doing it!). Its extravagant passion fruit and melon scent overpowers even the strongest of nostrils. Its bitterness is overshadowed by aromas and tastes more like a pale ale than an IPA. Best beer I have ever made. |
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