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Oktoberfast-BIAB PMP
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.056 |
1.018 |
4.96 |
27.56 |
9.56 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 2:39 PM |
Notes: BIAB notes:
8.2 gal of strike/mash water needed at 160 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 152 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.
Finish cooling wort with chiller to 70 F and pitch yeast.
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7 Fjell Fløien Ipa - Klone
|
American IPA
|
15 Litres |
1.066 |
1.017 |
6.51 |
77.65 |
8.95 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2016 12:38 PM |
| Notes: |
|
|
Mother's Milk Stout
|
American Stout
|
5.5 Gallons |
1.063 |
1.019 |
5.79 |
20.69 |
32.94 °L
|
1.6K |
0 |
|
|
Author:
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BeerSensei
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2015 2:08 PM |
| Notes: |
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|
Pink Peppercorn Saison
|
Saison
|
4 Gallons |
1.051 |
1.006 |
5.97 |
24.44 |
3.41 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2017 2:46 AM |
Notes: Equivalent hop times with conventional chilling: FWH, 20-25 minutes.
Pitch yeast around 68, let rise, keep in mid 70s for a couple of weeks.
This beer received a silver medal as a standard saison at the MN State Fair Homebrew Competition (Belgian and French Ales Category): http://mnstatefair.brewcomp.com/ |
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Art Saison
|
Saison
|
5.5 Gallons |
1.047 |
1.011 |
4.82 |
35.59 |
3.17 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: KEG! |
Priming Amount: N/A |
Creation
Date: 1/23/2017 7:51 PM |
Notes: tap water 7.5 gallons
5ml lactate
3 g ca cl
mash ph 5.4 calculated
tried to do overnight step mash, starting cold, then ramp up, but the GF stalled at 90F for a few hours and basically stayed there for 6 hours. there was scorching on the burner so i transferred to the other GF. Then ramped up (with grains in place) and mashed at 152 for 45 minutes, then mash out at 167 for 5 minutes.
at end of boil, whirlpooled for 3-4 minutes, let it sit for 20-30 to settle (I was still prepping my FV)
Chilled to 70. closed off the keg FV and left it till that night. Pitched probably around 65-70. No starter just the wyeast smack pack thing.
Day 0 (March 3 2017) home from work very active fermentation, gonna keep ramping the temp up to high 70 to get it to finish out.
Day 2 72F the very active ferm now modestly active.
Day 3 74F
Day 4 77F - still a nice slowconstant bubble
Day 7 79F - stopped bubbling, SG 1.012
Kegged with CBDS and carbed for Molly's show
bubblegum, cirtusy bitterness, some bite maybe pepper like.
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PopsWeiss
|
Weissbier
|
22 Litres |
1.049 |
1.006 |
5.59 |
14.69 |
5.73 °L
|
1.6K |
5 |
|
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| Boil
Size: 29.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 2.11 bar |
Creation
Date: 10/31/2015 8:55 PM |
Notes: Relação BU/GU - 0,26
Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água para o estilo Weizen:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 16,5
Alcalinidade Residual - (-)30-0 ppm - Esperado -60
PH 5,4 - Esperado
Relação sulfato/cloreto - 0,6 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
1 pacote de Fermentis - WB-06.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P
Fermentação:
19°C por 5 dias
21°C por 2 dias
Baixar de 21°C para 15°C em 3 dias
Baixar para 0°C e manter por 12 dias. |
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Altbier
|
Altbier
|
24 Litres |
11.627 |
2.992 |
4.61 |
41.18 |
12.8 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 10.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2018 3:38 PM |
| Notes: |
|
|
Westmalle-ish Tripel
|
Belgian Tripel
|
20 Litres |
1.092 |
1.01 |
10.77 |
42.24 |
4.38 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 10:18 PM |
Notes: Ferment at 18°C. Increase to 22 °C.
Based on http://www.homebrewchef.com/WestmalleTripelConeRecipe.html |
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The One
|
Cream Ale
|
5.5 Gallons |
1.043 |
1.006 |
4.85 |
12.32 |
3.3 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: dextrose |
Priming Amount: 5.8 oz |
Creation
Date: 8/12/2015 6:28 PM |
| Notes: |
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TRIPLE A (american Amber Ale)
|
American Amber Ale
|
18.2 Litres |
1.056 |
1.014 |
5.52 |
36.44 |
13.72 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 27.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 165 |
Creation
Date: 10/20/2013 5:35 PM |
| Notes: |
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Winter Warmer
|
Winter Seasonal Beer
|
5.25 Gallons |
1.081 |
1.019 |
8.18 |
46.08 |
34.36 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2015 1:11 AM |
| Notes: |
|
|
Mike's APA
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.009 |
6.14 |
36.92 |
6.14 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2015 4:38 PM |
| Notes: |
|
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Grammy's Pumpkin Pie Ale
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.068 |
1.012 |
7.25 |
21.98 |
14.91 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2015 3:16 PM |
| Notes: |
|
|
Repeated Measures ESB V2
|
Strong Bitter
|
5 Gallons |
1.058 |
1.015 |
5.67 |
46.61 |
12.95 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2019 11:48 PM |
| Notes: |
|
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Hecka Riwaka
|
Specialty IPA: New England IPA
|
7 Gallons |
1.06 |
1.011 |
6.41 |
32.55 |
5.86 °L
|
1.6K |
0 |
|
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Author:
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| Boil
Size: 9.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: 22.94 psi |
Creation
Date: 11/10/2020 11:02 PM |
Notes: Mash Additions:
2.1g Gypsum
6.8g Calcium Chloride
1.7g Epsom Salt
2.1g Canning Salt
2.7 mL Lactic Acid
Note: This is my water additions, yours will vary depending on your water source!!!
@ 5 Min left in boil, begin adjusting pH down to 4.6. Dose lactic acid in 2.5-3 ml additions. |
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Northwestern Brown
|
American Brown Ale
|
5.5 Gallons |
1.055 |
1.01 |
5.91 |
39.2 |
20.09 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: CO2 |
Priming Amount: 2.3 volumes |
Creation
Date: 8/22/2013 3:24 PM |
| Notes: |
|
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SchuBrew Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.056 |
1.012 |
5.77 |
33.8 |
28.25 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2016 4:44 PM |
| Notes: |
|
|
Peanut Butter Jam Session
|
American Wheat Beer
|
11 Gallons |
1.05 |
1.013 |
4.86 |
25.94 |
4.62 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 10:29 PM |
| Notes: |
|
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Bad Blood Orange IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.011 |
6.64 |
65.15 |
12.52 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2017 9:47 PM |
Notes: - Add about 8 ounces of frozen blood orange juice at flame out
- Zest 10 blood oranges - 4.5 ounces
- Freeze the zest
- Dry hop in primary for 3 days
- Remove from primary dry hops
- Place frozen zest in secondary
- Transfer to secondary on top of frozen blood orange zest
- Allow 5-7 days in secondary - depending on taste
- Keg
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Black IPA
|
Specialty IPA: Black IPA
|
5.5 Litres |
1.059 |
1.011 |
6.34 |
72.84 |
31.93 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2017 4:02 PM |
| Notes: |
|
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