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ESB
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Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.055 |
1.015 |
5.23 |
34.36 |
9.01 °L
|
4.7K |
0 |
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Author:
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Sean Sutherland
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 12/27/2014 7:59 PM |
Notes: OG: 1.056
FG: 1.015
ADF: 73%
IBU: 40
Color: 8 SRM
Alcohol: 5.4%
Boil: 60 min
Pre-Boil Vol: 7 gallons
Pre-Boil Gravity: 1.048 |
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Belgian Golden Strong (Toro Hills)
|
Belgian Golden Strong Ale
|
12 Gallons |
1.074 |
1.011 |
8.2 |
25.86 |
3.41 °L
|
4.7K |
1 |
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| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2012 5:23 AM |
Notes: Fermentation:
Pitch @ 64. Ferment at 66-68 first 2 days then raise slowly up to 78. When finished rack to secondary and condition at cool temperature.
Condition for two months.
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Hoppy Blonde
|
Blonde Ale
|
3 Gallons |
1.051 |
1.013 |
5.06 |
16.11 |
4.4 °L
|
4.7K |
0 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/16/2016 9:36 PM |
| Notes: Mash pH hit 5.4 |
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Pumpkin Ale
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Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.051 |
1.012 |
5.09 |
12.53 |
17.53 °L
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4.7K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2014 3:05 AM |
Notes: Spread 60 oz canned pumpkin on a cookie sheet and bake for 45 minutes @350* - looking for caramelization of sugars.
Mash in for Add canned pumpkin @90min mash
Looking to stabilize at 154°-156°
Vorlauf and drain
Batch sparge with water @ 170°-175°
_________________________________________
_________________________________________
The longer mash time is for the pumpkin pie mix.
The longer boil time is because of the high altitude and to ensure boil off of DMS.
________________________________________
Water Requirements:
Total mash water needed
8.7 gal
Strike water volume at mash thickness of 1.5 qt/lb
4.17 gal
Remaining sparge water volume
4.53 gal (you may need more depending on how the pumpkin reacts)
Grain absorption losses
-1.39 gal
Mash Lauter Tun dead space
-0.25 gal
Amount going into kettle
7.06 gal
Boil off losses
-1.5 gal
Hops absorption losses
-0.06 gal
Amount going into fermentor
5.5 gal
Total: 8.7 34.8 |
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Nelson Sauvin Pale Ale
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American Pale Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.56 |
44.92 |
5.24 °L
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4.7K |
1 |
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| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2016 3:53 AM |
| Notes: FWH after mash |
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SMASH American Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.013 |
5.04 |
38.21 |
2.8 °L
|
4.7K |
5 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
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: 4/6/2014 6:20 PM |
| Notes: 1lb Corn Sugar added at 10 minutes left in boil. |
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K97-Kolsch
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Kölsch
|
21 Litres |
1.042 |
1.008 |
4.39 |
19.21 |
3.64 °L
|
4.7K |
3 |
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| Boil
Size: 24.1 Litres |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2018 12:51 AM |
| Notes: |
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Speckled Heifer
|
Cream Ale
|
5.5 Gallons |
1.064 |
1.015 |
6.47 |
33.62 |
6.29 °L
|
4.7K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 2:13 PM |
| Notes: |
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Big L Maibock
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Maibock/Helles Bock
|
5.5 Gallons |
1.066 |
1.018 |
6.32 |
25.97 |
7.75 °L
|
4.7K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 3/4 c |
Creation
Date: 11/27/2013 2:59 PM |
Notes: Brewed: 15 Dec 13
O.G: 1.046
Lager: 19 Dec (47 deg F)
2nd Stage: 25 Dec
Lager: 14 Jan (43 deg F)
Bottled: 2 Mar
F.G: 1.008 |
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Red Racer Clone
|
American IPA
|
5.5 Gallons |
1.07 |
1.017 |
6.92 |
110.52 |
15.34 °L
|
4.7K |
5 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 6:11 PM |
| Notes: |
|
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BlackBerry Cream Ale
|
Cream Ale
|
5 Gallons |
1.058 |
1.014 |
5.8 |
100.16 |
11.8 °L
|
4.7K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 61 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 5:15 PM |
| Notes: |
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Raspberry Chocolate Porter (Amanda)
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American Porter
|
3 Gallons |
1.055 |
1.014 |
5.33 |
48.35 |
26.51 °L
|
4.7K |
1 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 5:43 PM |
Notes: Mill the Roast Barley separately and grind into powder before the mash.
First place, Fruit Beers, 2016Q4 Carolina Quarterly Brew Off.
https://carolinaquarterlybrewoff.wordpress.com/winners/2016-2/quarter-4-2016/ |
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Lemon Ginger Sour
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Berliner Weisse
|
5.5 Gallons |
1.066 |
1.013 |
7.02 |
11.47 |
4.79 °L
|
4.7K |
1 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 5/1/2016 3:53 PM |
| Notes: Mash Grains in 3.25 Gallons x 90 min at 154F. At end of mash add 16oz crushed Acid Malt and stir then sparge off 6.25 gallons to ultra sanitary Metal pot fermenter. Purge air space with Co2. Cool to 95F and pitch 8oz Goodbelly Mango Probiotic drink. Flush again with Co2. Lacto ferment with Heat Belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm yeast neut to boil and 1 lb DME for head retention and 1.5 lb Belgian Candi Sugar to boil. Cool to 68F and Oxygenate well and pitch SA-5 to Sacc ferment. Transfer to secondary and add 2 to 4 lemon zest (to taste) and 1 oz Fresh Ginger Root Minced, 0.5 oz Crushed Coriander. Bottle as usual. May want to add champagne yeast at bottling as it is acid resistant. If you want a lower alcohol brew then don't add the Candi Sugar. |
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Belgian Dubbel
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Belgian Dubbel
|
23 Litres |
1.068 |
1.012 |
7.27 |
22.87 |
16.06 °L
|
4.7K |
0 |
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| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 10 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: Dextrose |
Priming Amount: 125 g |
Creation
Date: 4/26/2016 9:46 AM |
| Notes: |
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Hooter Brown Clone
|
American Brown Ale
|
5.5 Gallons |
1.084 |
1.02 |
8.32 |
32.79 |
17.4 °L
|
4.7K |
1 |
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Author:
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Brett
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 4:10 PM |
Notes: Demerara sugar 10 minutes
Tupelo honey at flame-out |
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MILKSHAKE STOUT
|
American Stout
|
23 Litres |
1.064 |
1.016 |
6.29 |
42.01 |
37.46 °L
|
4.7K |
2 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 24.7 g |
Creation
Date: 10/2/2020 5:43 PM |
Notes: Aquí os dejo la video receta en el canal YouTube, con comentarios e instrucciones para que os salga igual como me sale a mi:
https://youtu.be/obNfLAT04Yk
Esta receta es perfecta con adición de lactosa como sin adición de lactosa. Así que los alérgicos ya sabéis, sin lactosa....y tendréis una gran American Stout.
Salud y suerte a quienes la hagáis.
PD: la adición de sales es para toda el agua que se emplea en la receta (maceración y lavado) no se porque en Brewers Friend no deja distinguir entre agua de macerado y agua de lavado poniendo todo como si fuera solo agua de mash. Lo mismo no lo se hacer, pero no he descubierto como cambiarlo. El agua de partida es el agua de bronchales del Mercadona. |
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Cal Common
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California Common
|
5.25 Gallons |
1.054 |
1.015 |
5.02 |
35.55 |
11.24 °L
|
4.7K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.95 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2015 4:38 PM |
| Notes: |
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27-.Gose(유자)
|
Gose
|
21 Litres |
1.05 |
1.01 |
5.28 |
15.13 |
3.15 °L
|
4.7K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 76 |
Mash Thickness: N/A |
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: 6/4/2016 2:40 PM |
Notes:
*당화후 30분 보일링하고 사워링후 30분분 보일링 한다
*발효전 비중 1.047
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Jalapeno Raspberry Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.055 |
1.015 |
5.17 |
16.88 |
4.26 °L
|
4.7K |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 9/5/2014 12:30 PM |
Notes: Allow 5-7 days in primary.
In secondary, add up to 4 lbs of fresh raspberries (pasteurized and smashed)and 9 jalapeno peppers (cut in half w/seeds). Leave in secondary until the raspberries turn white (up to two weeks).
Add gelatin (optional) and cold crash 3 days.
Remove from fridge, let warm overnight, prime and bottle.
Bottle condition 21 days.
Chill 3 days.
Enjoy!! |
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Dunkel
|
Munich Dunkel
|
28 Litres |
1.049 |
1.008 |
5.39 |
24.77 |
22 °L
|
4.7K |
0 |
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Author:
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Emerson
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| Boil
Size: 30 Litres |
Boil Time: 80 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2014 3:32 PM |
Notes: Fermentação:
7 dias a 10°C
3 dias a 14°C
Maturação:
30 dias a 0°C
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