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Crown Jewel Trappist Style Ale
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Belgian Pale Ale
|
5.5 Gallons |
1.052 |
1.015 |
4.84 |
24.06 |
10.27 °L
|
3.6K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/22/2012 1:21 AM |
| Notes: |
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Lc1 Lawnmower Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.046 |
1.006 |
5.34 |
24.03 |
2.62 °L
|
3.6K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 2:29 AM |
Notes: Quite a bit of corny sweetness Used instant rice and instant corn grits The second hops added a bit of grassy flavor |
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Mead Ale
|
Braggot
|
5.5 Gallons |
1.127 |
1.032 |
12.52 |
0 |
6.08 °L
|
3.6K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2012 6:34 PM |
| Notes: |
|
|
Eye Pee, Eh?
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American IPA
|
1 Gallons |
1.076 |
1.021 |
7.17 |
67.79 |
7.03 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 1.2 Gallons |
Boil Time: 20 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2012 2:59 AM |
Notes: Crazy stuff...
Brewed 9/30/12, moved to secondary 10/11/12
Actual FG: 1.080
Actual OG: 1.012
ABV: 8.9% |
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CRANBERRY SAUCE IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.62 |
57.71 |
6.2 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 12:17 AM |
| Notes: HONEY IS OPTIONAL. THE CRANBERRY SAUCE SHOULD BE ENOUGH TO PROVIDE ADDITIONAL SUGARS. CRANBERRY JUICE CONCENTRATE CAN BE ADDED TO SECONDARY TO BOOST FLAVOR |
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Top Knot
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Blonde Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.47 |
14.29 |
3.59 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Priming Sugar |
Priming Amount: 5 oz. |
Creation
Date: 3/1/2012 8:12 PM |
Notes: Shooting for a Ale with a Stella like hop flavor.
C&B BRIESS PILSEN LIGHT $11.69
C&B MUTTONS EXTRA LIGHT $11.69
SAFALE US-05 11.5G $3.58
BRIESS CARAPILS MALT $1.79
LD Carlson Isinglass $0.89
EST COST $8 PER GAL.
BREW DATE 3-3-12 DAY AFTER HEAVY RAINS
20 min. steep of grain.
started yeast with 8 fl. oz. of brew.
Volume was 5.5 Gal and O.G. was just shy of 1.050 final was 1.012.
3-23-12 great taste. Needs one week more carbonation.
Bottle date 3-18-12
Good natural carbonation on 3-29-12 |
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Cream Stout
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Sweet Stout
|
20 Litres |
1.059 |
1.023 |
4.73 |
24.26 |
40 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2013 1:17 PM |
| Notes: |
|
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Deschutes Fresh Squeezed IPA (Clone)
|
American IPA
|
5.5 Gallons |
1.058 |
1.014 |
5.8 |
68.19 |
11.41 °L
|
3.6K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.127 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2015 12:49 AM |
| Notes: |
|
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Mandarina Bavaria Belgian Wit
|
Witbier
|
6.5 Gallons |
1.034 |
1.009 |
3.32 |
15.02 |
4.95 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2012 3:34 AM |
Notes: Added zest of 1 blood orange
Added 1 tablespoon of coriander
Both @ 15 min
Thought I had more hops. Chose not to dry hop with pellets.
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Fresh POR Ale
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Munich Helles
|
10 Litres |
1.043 |
1.011 |
4.24 |
28.77 |
4.04 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2020 6:27 AM |
| Notes: |
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Bob's Lake Effect Holiday Ale
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Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.069 |
1.023 |
6.05 |
31.75 |
12.2 °L
|
3.6K |
5 |
|
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| Boil
Size: 5.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2016 4:25 PM |
Notes: Double batch was brewed on 12-31-16.
Boil kettle #1 - 10 gal Mega Pot
Boil kettle #2 - 7 gal stainless steel pot
Additional water was added to the pre-boil pot to compensate for losses in evaporation and absorption. We were shooting for roughly a 6-8% loss in water volume during the boil process.
The cascade hops were added at the 55 minute mark or 5 min boil time instead of 10 min. We wanted to retain more of the hop essential oils and aromas in the wort.
The beer had quite a bit of sediment/trub in the pot as we experienced a few clogged hoses and a clogged pickup tube during the racking process from the boil kettle to the fermenter. Most of the sludge was due to hop material that had absorbed liquid wort. Next time it would be worth the effort to contain the hops in a cheesecloth bag or some type of strainer vessel.
10 gal brew pot #1 had additional water added after the boil to bring up the volume to roughly 5 gal. Not sure why there was a significant difference between pot #1 and pot #2 with regard to water losses during the boil. Perhaps pot #1 had a more vigorous boil.
Post-boil gravity was 1.075 in a 70 degree room.
Racked beer to keg on 1-22-17. Initial tasting was excellent. |
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Robust Chocolate Porter (Patio 1812)
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Robust Porter
|
5.5 Gallons |
1.062 |
1.012 |
6.81 |
27.93 |
48.65 °L
|
3.6K |
4 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2015 3:49 PM |
| Notes: |
|
|
EXTRACT RED IPA
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.065 |
1.012 |
6.96 |
81.57 |
15.47 °L
|
3.6K |
3 |
|
|
|
| Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2017 5:42 PM |
| Notes: |
|
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Bock
|
Traditional Bock
|
5.5 Gallons |
1.043 |
1.008 |
4.56 |
12.82 |
19.95 °L
|
3.6K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2015 5:29 PM |
Notes: Seep grains for 25 to 30 minutes at 150 to 160 degrees.
Add Irish Moss with 20 minutes left in the boil. |
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Basic Braggot
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Braggot
|
5.25 Gallons |
1.057 |
1.014 |
5.62 |
30.53 |
7 °L
|
3.6K |
3 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2015 6:52 PM |
| Notes: |
|
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Hibiscus Sour
|
Straight (Unblended) Lambic
|
5 Gallons |
1.052 |
1.013 |
5.14 |
6.08 |
5.33 °L
|
3.6K |
7 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 3:58 AM |
| Notes: |
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Island's Oktoberfest
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Oktoberfest/Märzen
|
6 Gallons |
1.06 |
1.019 |
5.43 |
25.79 |
6.53 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2013 2:07 AM |
| Notes: |
|
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Pecan Pie Porter
|
American Porter
|
5 Gallons |
1.069 |
1.015 |
7.15 |
20.74 |
36.75 °L
|
3.5K |
3 |
|
|
Author:
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.139 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2015 11:59 PM |
Notes: Rack to secondary
Pecans for secondary - low boil for 10 minutes cool for 20. Just enough water to cover. add water pecans and all
2 TBSP Vanilla Vodka
1 1/2 TBSP Steen's Cane syrup
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Udder Cream (Milk Stout)
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Russian Imperial Stout
|
4.5 Gallons |
1.142 |
1.041 |
13.25 |
65.81 |
40 °L
|
3.5K |
5 |
|
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Author:
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Banished Scotsman
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Cane Sugar |
Priming Amount: 0.25 cup |
Creation
Date: 7/15/2012 12:58 AM |
Notes: 7/24/2011 Start
Pitched 300B of 1728 cells (3 smack packs)
Primary, 72-74 degrees
8/6/2011
Transferred to secondary, 72-74 degrees
10/10/2011
Transferred to tertiary, 66-68 degrees
Pitched 50B (1 pack dry, rehydrated) EC-1118 French champagne yeast
10/30/2011-bottling day |
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Trappist Rochefort 6 Belgian Dubbel Clone (2.5 Gallons)
|
Belgian Dubbel
|
2.5 Gallons |
1.075 |
1.017 |
7.58 |
19.14 |
16.99 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3oz |
Creation
Date: 1/23/2018 1:29 AM |
Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity
Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.
Add DME just before boil to avoid boil over.
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.
Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214
Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.
Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.
Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off. |
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