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German Expansionism IPA
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Specialty IPA: Belgian IPA
|
55 Litres |
1.067 |
1.012 |
7.21 |
73.25 |
7.6 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 42.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 69 |
Mash Thickness: 3.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2016 7:19 AM |
| Notes: Brewed this in May 2016, and was quite happy with it. Quite bitter, but it works well with the warmth from the alcohol. The combination of Mandarina and Saaz hops worked quite well; mellow mandarin/citrus against a backdrop of "traditional" European hop flavor. |
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Dwójniak (Sack Mead)
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Sweet Mead
|
3 Gallons |
1.159 |
1.016 |
18.74 |
0 |
0 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 2.31 Gallons |
Boil Time: 10 |
Boil Gravity: 1.147 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2024 5:23 PM |
Notes: This is a sweet/dessert mead of Polish origin.
Trójniak: 1:2 (12-15%) - age 1-year min.
Dwójniak: 1:1 (15-18%) - age 2-year min. ****
Półtorak: 2:1 (15-18%) - age 3-year min.
Note the program has some quirks with step additions of fermentables. Total water & honey is 1.5 gallons (each). Primary will START at 2.3 gallons. Toggle the late addition fermentables to see what's happening.
Step additions:
Step 1: Starting SG target ~ 1.10 (with nutrients and aeration).
Step 2: Primary ferment until SG reduces to 1.07-1.08, add 2nd nutrient addition (Fermaid O), 2# honey, and aeration.
Step 3: Primary ferment for 1-2 days (SG back to 1.07-1.08). Add 2# honey and aerate.
Step 4: Primary fermenter until dry. Airlock at SG 1.03.
Step 5: Final honey addition (4#). This is not expected to ferment.
Secondary: Acid adjustment not expected to be necessary, but target is 3.2 (ish).
Bulk age in secondary in a 3-gallon carboy with airlock. Bottle in 6 months.
Fortifying notes (this is TBD and here for reference)
To increase abv to 20% for 3 gallons:
@15% add: 0.5 (1/2) gal 100 proof spirit
@16% add: 0.4 (2/5) gal 100 proof spirit
@17% add: 0.3 (1.5/5) gal 100 proof spirit
@18% add: 0.2 (1/5) gal 100 proof spirit
@19% add: 0.1 (0.5/5) gal 100 proof spirit
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Wild Braggot
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Wild Specialty Beer
|
40 Litres |
17.353 |
2.573 |
8.04 |
7.73 |
6.11 °L
|
1.4K |
0 |
|
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| Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 15.9 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2019 4:34 PM |
| Notes: |
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Kettle Sour Brown
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American Brown Ale
|
5.25 Gallons |
1.059 |
1.01 |
6.45 |
29.12 |
24.46 °L
|
1.4K |
0 |
|
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| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2018 4:53 PM |
| Notes: Adding dried currants and fig compote produced last year from locally sourced fig trees after 2 weeks in primary. Bourbon soaked oak cubes optional. 40 hour kettle sour @110°f using probiotics final pH 3.27 |
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Trappist Rochefort 6 Belgian Dubbel Clone (5 Gallons)
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Belgian Dubbel
|
5 Gallons |
1.075 |
1.017 |
7.58 |
18.19 |
16.99 °L
|
1.4K |
0 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
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: 6oz |
Creation
Date: 3/20/2018 1:55 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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Arbitrary Apricot IPA
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American IPA
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5.5 Gallons |
1.067 |
1.017 |
6.52 |
64.61 |
5.37 °L
|
1.4K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2017 8:07 PM |
Notes: Make yeast starter at least 1 day prior to pitching.
Do a single-infusion mash for 60 minutes at 152°F (67°C). Boil for 60 minutes following the kettle hops schedule.
Pitch the yeast at 65°F (18°C) and ramp the temperature up to 68°F (20°C) over 3 days. Bring the temperature up to the low 70s Fahrenheit (low 20s Celsius) to complete primary fermentation, adding the first dry hops when the gravity reaches 1.020.
Primary dry-hop addition at 1.022
Rack into secondary onto the apricot puree for 1 week. Add the second dry hops for the last 4 days in secondary. |
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------watermelon----------
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American Pale Ale
|
18 Litres |
1.056 |
1.011 |
5.9 |
23.26 |
4.59 °L
|
1.4K |
0 |
|
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| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 5/3/2017 7:58 AM |
| Notes: |
|
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Sr. Julio IPA
|
American IPA
|
45 Litres |
1.069 |
1.013 |
7.23 |
72.62 |
11.9 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 62 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 61 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2017 4:51 PM |
| Notes: |
|
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Honey Blonde
|
Blonde Ale
|
5.25 Gallons |
1.053 |
1.011 |
5.45 |
22.7 |
5.2 °L
|
1.4K |
0 |
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2016 11:27 AM |
| Notes: |
|
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Sterling Pilsner
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Czech Premium Pale Lager
|
5.3 Gallons |
1.055 |
1.014 |
5.42 |
48.48 |
3.58 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 11:52 PM |
Notes: Yeast from Steamy Bohemian
Brew 5/3
Keg 5/23 |
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Première Bock
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Maibock/Helles Bock
|
18 Litres |
1.071 |
1.021 |
6.51 |
25.44 |
6.41 °L
|
1.4K |
0 |
|
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2016 6:35 PM |
| Notes: |
|
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Doghead Fish IPA
|
American IPA
|
10 Litres |
1.058 |
1.014 |
5.69 |
52.15 |
12.04 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 14.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 1/27/2016 12:55 PM |
Notes: 8.4 L 74 C mäskivesi, uuni 70
0 66
15 65, uuni 80
30 65
45 64.5, uuni 90
60 64, kiertoilma
75 64.5, uuni 110
90 65.5
Huuhteluvettä 11.5 L 85 C
OG 1.058
FG 1.012 |
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SchBrew Hefe III
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Weissbier
|
5.5 Gallons |
1.052 |
1.012 |
5.29 |
14.96 |
3.67 °L
|
1.4K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 12/19/2015 3:54 PM |
| Notes: |
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White Saison Rhubarb
|
Saison
|
5 Gallons |
1.063 |
1.01 |
6.94 |
19.61 |
4.28 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2015 1:36 PM |
| Notes: |
|
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Bad Bad Leroy Brown Ale
|
American Brown Ale
|
1 Gallons |
1.053 |
1.013 |
5.24 |
28.65 |
15.64 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2015 2:55 AM |
| Notes: |
|
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The Noble IPA
|
Belgian Specialty Ale
|
19 Litres |
1.072 |
1.016 |
7.42 |
61.08 |
3.56 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 7:24 PM |
| Notes: |
|
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OLD COOT IPAMAX
|
Imperial IPA
|
5 Gallons |
1.077 |
1.014 |
8.2 |
87.3 |
6.57 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.128 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: KEGGING |
Priming Amount: N/A |
Creation
Date: 12/27/2013 3:44 PM |
Notes: DRY HOP AFTER 7 DAYS WITH 1.25 OZ SIMCOE LEAF .25 AMARILLO LEAF AND .75 WARRIOR PELLET (AFTER MOVING TO SECONDARY). DRY HOP CHANGES FROM ORIGINAL.
CHANGED FROM ORIGINAL RECIPE (CHANGE BACK IF NOT AS GOOD) 1. YEAST STRAIN FROM WHITE LABS PACIFIC ALE YEAST (WLP041) TO WHITE LABS BELGIAN STRONG ALE (WLP545) TO INCREASE ABV. 2. INCREASED FIRST WARRIOR ADDITION BY .5 OZ TO INCREASE IBU. |
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Bavarian Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.052 |
1.012 |
5.21 |
8.86 |
3.81 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 6.1 oz |
Creation
Date: 2/20/2016 4:23 PM |
Notes: #115
Single infusion mash
Dry hop in primary
https://www.thebeerbug.com/main/index.php?id=20000c2a6908cf89 |
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Honeynut Porter
|
Imperial Stout
|
5.75 Gallons |
1.052 |
1.013 |
5.13 |
28.29 |
26.08 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 6:58 PM |
Notes: Brewed on: 2/21/16
-OG:1048
-FG:1013
-Added 8oz honey @T+10 days
-FG 1012
-Added 1tbsp haznut
-Kegged on: 3/18 |
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Robtoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.055 |
1.018 |
4.93 |
36.09 |
7.32 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2014 3:06 PM |
Notes: Recipe modified from an all-grain recipe found on the Brewtoad website, published by nickgrein.
https://www.brewtoad.com/recipes/spaten-oktoberfest-1
The motivation is to clone the Spaten Oktoberfest, one of my first favorite beers almost 20 yrs ago, in the incipient phase of my beer obsession.
This is my first lager. |
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