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Parkway Christmas Saison+Glühbier
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Saison
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4 Gallons |
1.06 |
1.012 |
6.28 |
28.89 |
8.65 °L
|
4.5K |
0 |
|
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| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Table Sugar |
Priming Amount: 3.0 oz. |
Creation
Date: 9/14/2014 2:08 AM |
Notes: PRE-BREW
1. Make yeast starter 2-3 days before Brew Day.
2. Go ahead and make the two tinctures. They have a very long shelf life.
2a. Glühwein Tincture:
To 3 oz. rum, add the anise, lemon & orange zest, cinnamon, cloves.
Saison Tincture:
2b. To 3 oz. vodka, add the coriander, pepper, ginger and nutmeg.
2c. Put both into sterilized jars with tight-fitting lids in a cool, dark place until Bottling Day.
BREW DAY
3. First, make the wort. But during the boil, add ONLY the hops and Irish Moss, not the spices.
FERMENTATION
4. Proceed with Primary fermentation of the whole batch for ~10 days. Don't forget the dry hop addition.
5. Proceed with Secondary Fermentation.
BOTTLING DAY
6. Transfer half the beer into the bottling bucket. Add priming sugar and Saison tincture TO TASTE, stir gently, rest 30 min. and bottle. Then do the same with the Glühwein batch. NOTE: I ended up using 10 tsp. of tincture in 1.5 gal. beer for each batch.
ACK - Starting point recipes:
1. http://www.brewersfriend.com/homebrew/recipe/view/43075/flowers-wood
2. Glühwein recipe from friends Steffen & Evy in Ulm, B-W, DE. |
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2 Row Brew
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American Pale Ale
|
5.5 Gallons |
1.065 |
1.009 |
7.31 |
86.01 |
13.73 °L
|
4.5K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2018 7:30 PM |
| Notes: |
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David Heaths Mild Ale
|
Dark Mild
|
13 Litres |
1.035 |
1.011 |
3.13 |
25.1 |
21.34 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
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: 5/11/2017 10:20 AM |
Notes: WLP002 eller annen gjær?
Nedskalert fra 25 liter
https://youtu.be/4ndoak1ArUM
**
1.49 MOP
0.19 CaraMunich
0.18 Carared
0.07 Carafa II
0.05 Roasted Barley |
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Vienna Amber Red
|
American Amber Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.89 |
46.62 |
14.91 °L
|
4.5K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2014 7:09 PM |
| Notes: |
|
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Smoked Wheat (Grodziskie)
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Piwo Grodziskie
|
25 Litres |
1.046 |
1.01 |
4.75 |
20.27 |
3.57 °L
|
4.5K |
1 |
|
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|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2016 6:01 AM |
| Notes: |
|
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Belgian Christmas Ale
|
Belgian Dark Strong Ale
|
20 Litres |
1.087 |
1.02 |
8.74 |
26.92 |
18 °L
|
4.5K |
0 |
|
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|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 140 g |
Creation
Date: 2/5/2017 8:57 PM |
| Notes: |
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Lemondrop Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.053 |
1.013 |
5.17 |
38.78 |
4.24 °L
|
4.5K |
1 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 8/21/2016 3:03 PM |
| Notes: |
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Sour Stout
|
Foreign Extra Stout
|
6 Gallons |
1.07 |
1.017 |
7 |
15.58 |
50 °L
|
4.5K |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 63 |
Mash Thickness: 1.25 |
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: 8/6/2015 5:15 AM |
Notes: Kettle Sour with lacto brevis for 48 hours.
Irish stout malt 8#
Maris Otter malt 1#
(try 2lbs maris otter) |
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Hazelnut Coffee Porter
|
American Stout
|
5.25 Gallons |
1.071 |
1.021 |
6.59 |
32.71 |
35.16 °L
|
4.5K |
1 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.149 |
Efficiency: 70 |
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: 7/28/2015 5:31 AM |
| Notes: |
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Honey Weiss
|
American Wheat Beer
|
10.75 Gallons |
1.055 |
1.008 |
6.22 |
14.55 |
5.15 °L
|
4.5K |
1 |
|
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 7/9/2016 2:30 PM |
| Notes: Add honey 5 minutes after flameout. |
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Sierra Nevada Celebration Ale Clone
|
American IPA
|
11 Gallons |
1.068 |
1.015 |
7 |
65.78 |
12.55 °L
|
4.5K |
2 |
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 67 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 2/26/2014 3:07 PM |
| Notes: Acidulated malt can be subbed for lactic/citric acid to lower the mash PH of RO water. |
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Burdel Abstemia 24 Ago
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Experimental Beer
|
6 Gallons |
1.019 |
1.004 |
1.91 |
10.3 |
2.67 °L
|
4.5K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2015 7:58 PM |
Notes:
OG= 1.024
FG= 1.010
ABV= 1.8%
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Juodvarnis
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Robust Porter
|
13 Litres |
1.064 |
1.018 |
6.04 |
31.63 |
41.16 °L
|
4.5K |
0 |
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| Boil
Size: 18.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.75 |
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: 4/9/2013 10:17 PM |
| Notes: |
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Chocolate Lager
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Dark American Lager
|
5 Gallons |
1.058 |
1.015 |
5.58 |
20.97 |
35.14 °L
|
4.5K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2016 12:41 AM |
| Notes: |
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Matcha Cream Ale
|
Cream Ale
|
10 Litres |
1.045 |
1.009 |
4.73 |
23.78 |
5.9 °L
|
4.5K |
0 |
|
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 50 |
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: 10/20/2017 9:10 AM |
| Notes: |
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TWINKLE TOES 1BBL
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Blonde Ale
|
31 Gallons |
1.047 |
1.01 |
4.95 |
17.83 |
5.6 °L
|
4.5K |
1 |
|
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Author:
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bambam26
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| Boil
Size: 33.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 2/23/2014 7:49 PM |
| Notes: |
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Hobgoblin Clone
|
Northern English Brown
|
22.5 Litres |
1.046 |
1.013 |
4.37 |
45.86 |
16.67 °L
|
4.5K |
4 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 1:20 PM |
| Notes: |
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Swish Clone
|
American IPA
|
5 Gallons |
1.053 |
1.01 |
5.61 |
48.49 |
7.19 °L
|
4.5K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: 1.5 |
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: 4/19/2017 3:24 PM |
| Notes: |
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Pineapple Stout
|
Tropical Stout
|
5.5 Gallons |
1.065 |
1.02 |
5.94 |
41.84 |
32.29 °L
|
4.5K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/19/2017 7:34 PM |
Notes: Dark malts steep for a day first.
Add pineapple juice at flame out.
Find some new zealand hops to add.
Magazine article: https://beerandbrewing.com/make-your-best-tropical-stout/ |
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Founders Brewing Co. - Breakfast Stout Clone
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Foreign Extra Stout
|
5.5 Gallons |
1.071 |
1.018 |
7.03 |
59.39 |
40 °L
|
4.5K |
0 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/28/2014 2:19 PM |
| Notes: Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks. |
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