|
DAVE'S IPA
|
American IPA
|
21 Litres |
1.068 |
1.017 |
6.68 |
71.27 |
9.97 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 68 |
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: 1/24/2015 3:06 PM |
Notes: Strike water volume=23 litres a 73 degré c
1 cuillère table de 5.2 ph(empatage)
1 tablette de campden(empatage)
2 goute anti-foam(60 minute boil)
1 tablette de wirfloc(5 minute boil)
1 goute anti-foam(fermenteur) |
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Citra Almost Smashed
|
American IPA
|
5.5 Gallons |
1.057 |
1.009 |
6.23 |
67.94 |
7.83 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65.5 |
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: 3/2/2015 10:37 AM |
| Notes: |
|
|
Hazelnut Chocolate Stout #1
|
Sweet Stout
|
1 Gallons |
1.066 |
1.014 |
6.9 |
24.82 |
45.76 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2015 3:45 AM |
| Notes: |
|
|
PUCKER UP, GRAPEFRUIT FACE
|
Double IPA
|
19 Litres |
1.066 |
1.013 |
7.04 |
122.06 |
12.63 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 70 |
Boil Gravity: 1.052 |
Efficiency: 60 |
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: 12/8/2015 3:15 PM |
| Notes: |
|
|
Bare Godt
|
Dry Stout
|
35 Litres |
1.058 |
1.014 |
5.66 |
46.6 |
50 °L
|
1.2K |
1 |
|
|
Author:
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rassien
|
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| Boil
Size: 41 Litres |
Boil Time: 70 |
Boil Gravity: 1.049 |
Efficiency: 60 |
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: 2/10/2016 4:39 PM |
| Notes: |
|
|
Red Flower Ale
|
Irish Red Ale
|
21 Litres |
1.056 |
1.015 |
5.37 |
13.45 |
9.46 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
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: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2016 3:33 AM |
| Notes: |
|
|
Farmhouse Kveik
|
American Pale Ale
|
10 Litres |
1.059 |
1.013 |
5.98 |
66.1 |
3.98 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 63 |
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: 10/13/2018 3:03 PM |
| Notes: |
|
|
Cray Cray Cider
|
English Cider
|
1.5 Gallons |
1.159 |
1.036 |
16.19 |
0 |
10 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.159 |
Efficiency: 90 |
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: 7/19/2017 7:23 PM |
Notes: Sulfite apple juice with five crushed campden tablets and let sit for 24 hours before brewing. Create a starter of Pasteur Champagne Yeast or EC 1118.
Bring apple juice to boil for 15 minutes with sugar. Once it has cooled to 68 degrees, pitch wine yeast.
Primary fermentation for 4 weeks at 67 degrees.
Rack off yeast and crash.
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Indian Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.068 |
1.015 |
6.89 |
42.44 |
17.56 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 2/10/2022 10:30 PM |
Notes: Dogfish Head Craft Brewing’s Indian Brown clone
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.016
IBU = 50 SRM = 18 ABV = 7.2%
This dark IPA is available year-round and is dry hopped similarly to Dogfish Head’s 60 Minute and 90 Minute IPAs. It is roasty, with a mild hop bitterness.
Ingredients
10.75 lbs. (4.88 kg) Pilsner malt
15.2 oz. (0.43 kg) flaked maize
10.9 oz. (0.31 kg) amber malt
10.8 oz. (0.31 kg) crystal malt (60 °L)
6.5 oz. (0.18 kg) coffee malt
2.2 oz. (62 g) roasted barley
6 oz. (0.17 kg) dark brown sugar
11.5 AAU Warrior® hops (60-10 min.) (0.72 oz./20 g of 16% alpha acids)
6 AAU Golding hops (10-0 min.) (1.2 oz./34 g of 5% alpha acids)
6 AAU Liberty hops (0 min.) (1.33 oz./38 g of 4.5% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Glacier hops (dry hop)
White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast
3/4 cup corn sugar (if priming)
Step by Step
Mix a half a cup of water to the brown sugar a slowly caramelize the sugar in a small pot. Be sure not to scorch. Mash the grains at 152 °F (67 °C) in 3.75 gallons (14 L) of water. Vorlaf until your runnings are clear, sparge, add the caramelized sugar and then boil the wort for 60 minutes. Begin hopping the wort with a continuous stream of Warrior® hops. When you run out of Warrior hops, refill hopper with Golding hops and resume hopping until the end of the boil. Add the 0 minute hops after boil and stir wort to create a whirlpool. Allow wort to settle for 15 minutes then begin cooling. Aerate cooled wort and pitch yeast. Ferment at 70 °F (21 °C). Add the dry hops after final gravity is reached, and leave them in contact with the beer for three to five days. Bottle or keg as usual. |
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Bell's Two Hearted Clone
|
American IPA
|
5 Gallons |
1.072 |
1.019 |
6.95 |
63.89 |
6.07 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 8:25 PM |
| Notes: |
|
|
2Silos Virginia Cream Ale Clone
|
Cream Ale
|
10 Gallons |
1.061 |
1.017 |
5.71 |
19.2 |
4.89 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 6.5 oz |
Creation
Date: 4/11/2020 10:31 PM |
Notes: Use between 3-4 oz real vanilla extract per 5 gallons at bottling, to taste.
Tasting notes:
- Relative to the commercial product, this batch was slight darker; guess the commercial is closer to 2-3 SRM
- Relative to the commercial product, this batch had more vanilla
Notes for brewing again:
- Reduce vanilla extract to 3 oz per 5 gallon
- Reduce 2-row to 15 lbs
- Reduce Crystal 10L to 1 lb
- Reduce lactose sugar to 1 lb
- Change CaCl selection to dihydrate and recalculate
- Consider use of a cleaner yeast such as US-05
- Consider removing aroma hops or moving back to 30min |
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NEIPA
|
Specialty IPA: New England IPA
|
21 Litres |
1.074 |
1.024 |
6.6 |
55.4 |
5.67 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2019 5:52 PM |
| Notes: |
|
|
Simple IPA -8 Gallon
|
American IPA
|
8.5 Gallons |
1.045 |
1.008 |
4.75 |
68.57 |
4.99 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 6/11/2018 2:07 AM |
| Notes: whirlpool for about 20 minutes |
|
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Barbe Rouge Weiss
|
Dunkles Weissbier
|
20 Litres |
13.05 |
4.037 |
4.85 |
12.62 |
15.96 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 70 |
Boil Gravity: 11.9 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2017 6:54 PM |
| Notes: |
|
|
PopsLight
|
Standard American Lager
|
22 Litres |
1.046 |
1.009 |
4.82 |
14.73 |
2.81 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Cane Sugar bottling |
Priming Amount: 9 g/l |
Creation
Date: 10/13/2016 3:56 PM |
Notes: Primary Fermentation for 7 days at 12°C.
Secondary fermentation for more 14 days at 2°C .
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Two Bits Abbey Dubbel
|
Belgian Dubbel
|
21 Litres |
1.064 |
1.014 |
6.58 |
29.23 |
11.44 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2015 9:33 PM |
| Notes: |
|
|
Chiran Summer Ale
|
British Golden Ale
|
9 Litres |
1.049 |
1.011 |
4.92 |
19.49 |
5.7 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Bottling bucket |
Priming Amount: 60g |
Creation
Date: 8/9/2017 7:59 AM |
| Notes: |
|
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ZEM - 34 Big Mountain Ale
|
Experimental Beer
|
5 Gallons |
1.057 |
1.014 |
5.64 |
66.93 |
21.25 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2019 4:34 PM |
| Notes: I find this beer to be too sweet, I will probably dial back the crystal malt and increase the hops. |
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Citra Bomber NEIPA
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.066 |
1.007 |
7.69 |
37.53 |
5.99 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/15/2019 3:15 AM |
Notes: Same as the Hop Hammer but with Citra instead of Nelson Sauvon and Motuka
First time with a full volume (8.5 gallons of water) mash with re-circulation. |
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Grape Fruit Somewhat IPA
|
American IPA
|
5 Gallons |
1.07 |
1.016 |
7.19 |
50.81 |
7.65 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 8:56 PM |
| Notes: |
|
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|
|