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Dry Irish Stout-Moyland's Dragoon
|
Irish Stout
|
11 Gallons |
15.798 |
3.899 |
6.47 |
28.82 |
50 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 13 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2016 2:34 AM |
| Notes: |
|
|
Sweet As (New Zealand Pilsner)
|
No Profile Selected |
5.5 Gallons |
1.052 |
1.012 |
5.31 |
50.16 |
3.83 °L
|
1.5K |
3 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/10/2022 9:01 PM |
| Notes: |
|
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Blanche,belgian White
|
American Wheat Beer
|
350 Litres |
1.057 |
1.017 |
5.19 |
18.6 |
3.66 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 378 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 2/14/2022 6:32 AM |
| Notes: |
|
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Jolls Dinner Ale 1917 (Reschs) Lager
|
Munich Helles
|
22 Litres |
1.058 |
1.014 |
5.76 |
9.76 |
4.38 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2022 10:13 AM |
| Notes: |
|
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Cinnamon Chocolate Coffee Stout
|
American Stout
|
6 Gallons |
1.074 |
1.021 |
6.89 |
30.88 |
39.68 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8.4 Gallons |
Boil Time: 100 |
Boil Gravity: 1.053 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/21/2020 1:53 PM |
Notes:
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St Bernardus Zon Wit Hybrid
|
Witbier
|
5.8 Gallons |
1.055 |
1.013 |
5.58 |
17.6 |
4.68 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2017 4:15 PM |
Notes: See exact ingredients in photo
Belgian Abby Malt (Castle Malting) milled in mazer coffee grinder (very messy) and then flour sifted out.
Coriander and Orange stepped at ~190F
"Steeping grains" mashed in separate pot and then sparged in main brew pot.
Starter created from ~1L of wort (without the Candi Syrup) using half the starter from prior night after quick cold crash. The other half of the starter will be used during bottling. Stirrer plate used. |
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Stacy's Cream Ale II
|
Cream Ale
|
5 Gallons |
1.054 |
1.013 |
5.49 |
17.39 |
3.45 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.95 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 56 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/18/2017 1:02 AM |
Notes: Homage to Genesee Cream ale in color, mouth feel, and taste.
4.16 gallons - mash water
2.86 gallons - sparge water
1-2 weeks primary
4 weeks lagering
1 week bottle/keg conditioning |
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Slut Pale Ale
|
American Pale Ale
|
1250 Litres |
1.052 |
1.013 |
5.12 |
39.01 |
3.06 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1350 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 12/13/2016 10:17 AM |
| Notes: |
|
|
Fuller's London Bitter
|
British Strong Ale
|
5.5 Gallons |
1.048 |
1.013 |
4.55 |
18.25 |
5.27 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2016 12:40 AM |
| Notes: |
|
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Deer Slayer Brown Ale
|
American Brown Ale
|
5.25 Gallons |
1.056 |
1.01 |
5.99 |
29.98 |
30.02 °L
|
1.5K |
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: |
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Merv's Liquid Sex
|
Spice, Herb, or Vegetable Beer
|
10.5 Gallons |
1.07 |
1.015 |
7.3 |
47.3 |
39.2 °L
|
1.5K |
0 |
|
|
Author:
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"Stino" Iacopelli
|
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| Boil
Size: 11.6601 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/21/2012 12:59 AM |
Notes: 1/28/12 - WHO Brewship Brewoff - Gold Medal
2/12/12 - Biermeisters Homebrewers Competition - Gold Medal
Additional Steps for this batch:
Night before:
- Crush 1/2 of roasted grains separately and cold steep in 3 gallons of filtered water (subtract this from water added to mash tun)
- Crush remaining grains separately into trash bag
- Fill HLT with filtered water
- Measure out water (less 3 gal) for mash tun
Day of (addl steps):
- At 5 min, draw off .5 gal of wort to stock pot. Add 8oz of Hershey's cocoa powder and boil for 5 min to break apart the powder
- Chill and split batch into standard robust porter and spiced robust porter (5.25gal into standard and 4.75gal into spiced)
Kegging:
- Draw 1L sample of spiced porter and use eyedropper full of hazelnut extract (into 100ml samples) until a balanced amount is reached. Scale up the optimal amount and add to full batch (remembering how much wort remains).
Bottle for Competition:
- Bottle 2 weeks before competition. |
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Sadiq Khan 2
|
British Brown Ale
|
20 Litres |
1.047 |
1.012 |
4.63 |
32.41 |
27.83 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 6/2/2016 9:46 PM |
| Notes: |
|
|
Belgian Golden Strong Ale
|
Belgian Golden Strong Ale
|
6.25 Gallons |
1.082 |
1.02 |
8.19 |
28.21 |
5.29 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.064 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 1:05 PM |
Notes: Additions: 3mL acid, 2g gypsum, 1.5g CaCl2
Strike Water Needed 8.11 Gallons
Strike Water Temp 157 Fahrenheit
Total Mash Volume 9.19 Gallons
PreBoil Wort 7.50 Gallons
PostBoil Wort 6.00 Gallons
Into Fermenter 6.00 Gallons
Brew day note: Ended up with 8 gals pre-boil, double check water calcs... boiled an extra 15 minutes to get OG back up.
Used 3mL hopshot at 65 min instead of the tettnanger fwh |
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Dogma (speedball) Clone
|
Old Ale
|
21 Litres |
1.072 |
1.014 |
7.71 |
47.71 |
10.95 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
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: 2/28/2016 9:48 PM |
| Notes: |
|
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Salted Gose
|
Weissbier
|
30 Gallons |
1.03 |
1.006 |
3.2 |
16.66 |
2.51 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 35 |
Mash Thickness: N/A |
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: 12/31/2015 11:37 PM |
Notes: Second Runnings of IPA Kettle Soured with WL655 and WL677. Added a handful of ground 2row.
PH= 3.2 |
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Julöl 2015
|
Old Ale
|
110 Litres |
12.596 |
4.384 |
4.42 |
69.21 |
41.42 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 100 Litres |
Boil Time: 60 |
Boil Gravity: 13.8 |
Efficiency: 35 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2015 12:55 PM |
| Notes: |
|
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Manneken Pis 2.0 - Belgian IPA
|
Specialty Beer
|
25 Litres |
16.685 |
4.196 |
6.81 |
62.16 |
4.47 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 14 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2015 3:09 PM |
| Notes: Fermentum Mobile FM21 Odkrycie Sezonu |
|
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Blonde
|
Blonde Ale
|
28 Litres |
1.048 |
1.008 |
5.24 |
23.37 |
3.63 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 2.8 |
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: 7/16/2015 9:52 AM |
Notes: White Labs WLP001 / Wyeast 1056 / Safale US-05
Eventuelt kan du stegmeske: Innmesk på 55°C i 15 min, 67°C i 45 min, 77°C i 5 min.
OG: 1.043-47 FG: 1.008-10 IBU: 25 Alkohol:4,7-5,1% EBC: 5 ME1: 85%
Volum: 25 liter
Gjæring
14 dager på 16-20°C |
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Dime Piece
|
Blonde Ale
|
5.5 Gallons |
1.053 |
1.012 |
5.4 |
26.55 |
5.1 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 85 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2015 1:56 PM |
Notes: My perfect ten. To heck with what others might think.
Her sun kissed hue, fresh scent of flowers and summer herbs, subtly sweet disposition and quiet depth are perfect to me.
Blonde? Pale? American? German? Who cares! She breaks the mold.
I hope you find your dime piece someday too. |
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Pliny The Elder (All Grain/Pellet)
|
Imperial IPA
|
11 Gallons |
1.077 |
1.018 |
7.78 |
210.65 |
6.97 °L
|
1.5K |
0 |
|
|
Author:
|
|
JD
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 8:38 PM |
Notes: (This is the recipe that Vinnie himself gave in an interview found in zymurgy)
Directions
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.
Extract Substitution
Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer |
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