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Lawson's Gruit
|
Spice, Herb, or Vegetable Beer
|
8 Litres |
1.054 |
1.011 |
5.67 |
7.43 |
6.27 °L
|
1.2K |
1 |
|
|
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| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 5/5/2016 7:09 PM |
| Notes: |
|
|
Leffe Ruby Clone
|
Fruit Beer
|
5.5 Gallons |
1.048 |
1.008 |
5.36 |
18.94 |
6.54 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2023 3:35 PM |
Notes: Inspired by: https://www.jimsbeerkit.co.uk/forum/viewtopic.php?t=63973
User "seymour"
Reference: https://www.beeradvocate.com/beer/profile/470/41964/
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Hallertau SMaSH
|
German Helles Exportbier
|
3.25 Gallons |
1.05 |
1.011 |
5.17 |
27.13 |
6.38 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/29/2019 4:42 AM |
| Notes: |
|
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Lucas' Sweet Potato Pie
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.068 |
1.021 |
6.14 |
16.87 |
12.72 °L
|
1.2K |
0 |
|
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 72 |
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: 4/11/2019 6:49 PM |
| Notes: Used maris otter instead of vienna |
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German Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.44 |
19.62 |
11.88 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 50 |
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: 9/7/2018 11:48 PM |
| Notes: |
|
|
Pecan Stout
|
American Stout
|
12 Gallons |
1.052 |
1.011 |
5.45 |
0 |
34.25 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 8/22/2018 6:09 PM |
| Notes: |
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Ridgeline IPL
|
American Lager
|
5.5 Gallons |
1.06 |
1.014 |
6.02 |
48.15 |
9.52 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 55 ° F |
Priming Method: Forced carb |
Priming Amount: N/A |
Creation
Date: 7/25/2017 3:06 PM |
Notes: Mash and boil as usual here, maybe making an addition of chloride to your mash water if your sulfates are particularly high; you want a definite advantage for the chlorides in this style to limit the sharpness of the bittering. The short version is if you have particularly hard water, consider diluting with distilled/RO water and adjusting from there (or letting it ride in its “cut” form with no further adjustment).
In fermentation, go a little warmer than you ordinarily would—I like 55°F (13°C). It will produce a bit more fermentation character in the form of a lick of diacetyl and a bit of sulfur, but both will “work” with your malts and hops and will also trip lots of sense memory triggers for “lager” in your brain! Give this a solid two weeks to finish up primary fermentation, then give it another week just to be sure. Crash, carbonate to 2–2.5 volumes, and you’re good to go.
https://beerandbrewing.com/make-your-best-india-pale-lager |
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Red IPA
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Specialty IPA: Red IPA
|
3.5 Gallons |
1.056 |
1.01 |
6.13 |
64.45 |
15.18 °L
|
1.2K |
1 |
|
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| Boil
Size: 5.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2017 12:46 AM |
| Notes: |
|
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Pacific Gem Wheat Ale
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.01 |
5.75 |
26.56 |
10.53 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 10/19/2016 12:46 AM |
| Notes: |
|
|
Dog Days Session
|
American IPA
|
5 Gallons |
1.047 |
1.008 |
5.15 |
72.96 |
9.05 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 72 |
Mash Thickness: 1.6 |
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: 5/23/2016 2:55 PM |
| Notes: |
|
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Pumplestiltskin
|
Spice, Herb, or Vegetable Beer
|
5.75 Gallons |
1.06 |
1.016 |
5.75 |
28.62 |
18.93 °L
|
1.2K |
1 |
|
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| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2014 1:17 AM |
Notes: Lower efficiency due to losses from pumpkin in boil kettle.
The 1/2 vanilla bean was split with inside bits removed. The remaining outer flesh was then cut in half. All of the parts (inside and outside) were then added to secondary. |
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DKN Clone
|
American Pale Ale
|
21 Litres |
1.054 |
1.01 |
5.77 |
35.29 |
7.01 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 4/17/2016 1:29 AM |
| Notes: |
|
|
30 Minute 40 IBU IPA Simcoe
|
American Pale Ale
|
2.5 Gallons |
1.056 |
1.014 |
5.46 |
41.14 |
6.11 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.035 |
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: 8/22/2015 6:18 PM |
| Notes: |
|
|
Fuggles Bitter
|
Extra Special/Strong Bitter (ESB)
|
12.5 Litres |
1.059 |
1.015 |
5.74 |
34.72 |
10.56 °L
|
1.2K |
0 |
|
|
Author:
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psychedelicbiker
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|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
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: 5/24/2015 7:18 PM |
| Notes: |
|
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Sour Cherry And Pomegranate Beer
|
Fruit Beer
|
20 Litres |
1.065 |
1.022 |
5.59 |
22.02 |
5.42 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2015 2:21 AM |
| Notes: Sugar is from cherry juice, pomegranate plus 600g of cane sugar. |
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Chocloate Coffee Porter
|
American Stout
|
10 Litres |
1.061 |
1.015 |
5.97 |
37.56 |
40 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2015 2:28 PM |
| Notes: |
|
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2015/02/23 PeeYou!
|
Bohemian Pilsener
|
9.5 Gallons |
1.054 |
1.014 |
5.26 |
48.02 |
3.46 °L
|
1.2K |
0 |
|
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Author:
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Bassline Brewers
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|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2015 4:49 AM |
Notes: Continental Pilsner book by David Miller gives PU stats:
OG: 1.049 FG: 1.014 IBUs: 43 Color: 4.2°L
This recipe is close to all these except color. Hoping the double decoction darkens it that much - probably will.
Traditional pilsner mash schedule discussed in this book is triple. 95 mash in. 1/3 mash removed, brought to 158(!) for at least 15min. and then boiled 15 min. Returned to mash to raise to 122. Next decoction raises the mash temp to 149 (not 158…) and then the next decoction raises it to 168. Also says NOT to get sparge water above 168.
However, since we live in the real world, he suggests ONE low-temp rest at 131 as a good compromise for peptidase, glucanase and protease. We could mash in there. Pull first decoction, rest at 158 and then boil, add it back in to raise main mash up to 149 or 153-4. Then another decoction to get it to 168.
He suggests 75 min. boil, with traditional 3 hop additions, at least at PU. Cool and ferment at 48-50. Suggests 4-5 weeks of lagering.
---------------------------
OK, that was what the book said.
Made starter - next time use 10-1 ratio.
Mash-in - Had the burner on full, no mishaps so disc was very hot. Overshot strike temp we think, and temp settled at 135 even after adding 2 quarts of cool water. Main mash at 135. Pulled 14 quarts of thickest part, brought to 158 for 15 min. Brought to boil for 15 min. Added back to main mash to bring it up to 143 from 127ish. Recirculated to bring up to 153-154. Rested for 45 minutes. Pulled 15 quarts and brought to boil for 15 min. Added back in to raise to 168 for 10 minutes. Worked!!
First runnings 1.071 - sparged for 80 min. - only collected 12 g. or so because the gravity of the runnings went down to 1.006 - maybe because the sparge temp. dropped a fair bit??
Boiled 75 min. and afterwards it was 1.068 so we added a lot of filtered water to bring the gravity to 1.054. Cooled to 60 and pitched 2 vials and the starter.
Very active fermentation which started in about 12-24 hours. Fermented 3 weeks, which dropped it to 13-14. Diacetyl rest for 2 days at 62 degrees (40 watt bulb in heater could only maintain 62, even though outside temp was 70 during the day). Cold crashed to 38° for 5 days. Racked to kegs on day 28 - dryhopped and stored cold for one week. Mark dryhopped for 2 weeks.
When racking, tasted fairly thin and not so malty - decent hop bitterness. Carbonated and stored cold for.......a while. Tasting improved markedly as time when on. 2 weeks - crappy, thin and soapy - 4 weeks, drinkable, more hop bitterness evident, still not a lot of malt. Nah... just crappy. Crappy until I poured it down the sink. Very sad. |
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Bumbleberry Wheat
|
Fruit Beer
|
10 Gallons |
1.06 |
1.014 |
6.09 |
33.37 |
5.78 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2015 3:16 AM |
Notes: blueberry, raspberry, strawberry, blackberry
Puree and rack wort onto mix.
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Localhost Pale
|
American Pale Ale
|
10.02 Gallons |
1.061 |
1.015 |
6.04 |
40.72 |
6.1 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 11.08 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 6/8/2011 6:37 PM |
| Notes: Modified slightly on hop varietals batch to batch. Hopped continually over the 60 minute boil. I mixed up all the boil addition hops and then added them in at 6 minute intervals (10 additions). |
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Nessie's Horrid Breath Ale
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.016 |
5.31 |
69.83 |
5.14 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2014 2:00 PM |
Notes: Instructions for batch sparge:
Add as much sparge water at 170F as possible to mash tun, stir for 5 minutes! then cover, let settle for 5 and begin to vorlauf, pouring first quart or so back over grain bed. Trickle left over sparge water over grain bed. Take hydrometer reading of unboiled, mixed wort when you start to boil - take temp, not approx. volume. This is to determine brewhouse efficiency later.
Recipe Notes:
With these hops 1lb or more Rye can be added to complement citrus notes. Also can substitute biscuit/victory malt or more munich malt for more bready malt flavor without added sweetness. Wheat is added to bring light but unique flavor and add body and head. Crystal malt could be substituted or added with any of these if darker color and added sweetness is desired.
First wort hopping is done by adding boil hops directly to boil keg as mash is being sparged. They extract flavor and smooth boil bitterness during this process and as the wort is being brought to boil. All other hops should be added to large mesh bag.
Add irish moss at 45'.
Pitching instructions: prepare yeast when wort has been chilled to around 80F.
S-04 rehydration instructions @ http://www.fermentis.com/wp-content/uploads/2012/02/SFA_S04.pdf
Draw off 1 pt wort at 86F-74F in sanitized container, sprinkle yeast from packet, stir for 30' while chilling rest of wort temp to 70-65F. Then rack to carboy, add rehydrated yeast and wort back to carboy.
I aerated the carboy as the wort was racking from the boil keg and thought this was very effective.
Fermentation instructions: I started fermentation in low 60's or high 50's. The fermentation began around 8-12 hrs later and ramped the temp naturally to around 65F for the first 24-30 hrs, then it rose gradually to 68F or higher. After the activity peaks around 68F, I let off the blow-off and used the heat stick to keep ambient temp high at 65-68F. This yeast is best started low, then ramped up gradually to 68F. It being English, needs the higher final temperature to clean up off-flavors for about a week+. After that continue to age in primary for another week-2 weeks.
Dry-hop:
After a few weeks in primary, rack to secondary and bring temperature up to around 70 in order to extract hop flavor. Determine dry-hopping rates after tasting racked beer. Dry hop once for 5 days, and add second dry hop if needed. Then remove hops and bring beer to coldest possible temp for several days - then bottle.
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