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Aromipesä DIPA
|
Double IPA
|
19 Litres |
1.069 |
1.014 |
7.22 |
117.15 |
7.38 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 69 |
Mash Thickness: 2.65 |
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: 11/5/2016 1:29 PM |
Notes: Source: https://byo.com/mead/item/2808-hop-stands
->Over the Topper DIPA
"Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout.
Boil for a grand total of 75 minutes.
Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process.
The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen.
Pitch a healthy dose of yeast when wort hits 65 °F (18 °C).
After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops & yeast cake either into a keg or secondary fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process." |
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Margot Robbie Blonde Ale
|
Blonde Ale
|
3 Gallons |
1.065 |
1.013 |
6.76 |
23.83 |
8.17 °L
|
1.2K |
0 |
|
|
Author:
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|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
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: 5/26/2020 3:21 PM |
| Notes: |
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White (Raja Clone) Citra IPA
|
Imperial IPA
|
5.5 Gallons |
1.066 |
1.013 |
6.95 |
88.36 |
3.81 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 4/15/2020 12:48 AM |
| Notes: |
|
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SIMPLE IPA
|
American IPA
|
20 Litres |
1.068 |
1.013 |
7.27 |
44.88 |
4.68 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: 103.6 g |
Creation
Date: 5/4/2019 3:18 AM |
| Notes: Quest Labs: QL-A009 London Ale Liquid Yeast : Hazy Style |
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Mango Saison
|
Saison
|
4 Litres |
1.066 |
1.005 |
8.04 |
26.55 |
12.98 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2019 3:45 AM |
| Notes: |
|
|
Strawberry Rhubarb
|
Specialty Fruit Beer
|
12 Gallons |
1.074 |
1.017 |
7.44 |
10.16 |
10.63 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 75 |
Mash Thickness: 28 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2018 12:36 AM |
Notes: Strawberries and rhubarb should be macerated in the cognac and lemon juice overnight before adding to the secondary. Honey should be added at the end of boil.
Batch & Boil
Batch Size
10.0 gal
Boil Time
60 min
Mash
Efficiency
75.0%
Fermentation
Primary
7 days
Secondary
—
Misc.
IBU Formula
How to add Honey to this beer:
Preheat the oven to 176° F. Place the honey in a sanitized, oven-proof saucepan. Heat the honey on the stovetop to 176° F. The honey should be stirred occasionally to avoid burning it. When the honey reaches 176° F, cover the pan and place it in the oven. Use a thermometer, and hold the honey in the oven at 176° F for 2.5 hours. Then bring the honey to room temperature by placing it in an ice bath. (If you can’t hold the honey mixture at precisely 176° F, any temperature from 176–185° F will be fine.)
Now add the honey to sufficient boiled water to match the starting specific gravity of your beer. Honey varies tremendously in most of its characteristics, including specific gravity. As a rough guide, 1 pound of honey dissolved in 1 gallon of water should yield an SG of about 1.032 to 1.038. |
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Blood River Honey Wheat Ale
|
American Wheat Beer
|
5.5 Gallons |
1.072 |
1.013 |
7.86 |
36.98 |
12.78 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2018 10:04 PM |
Notes: 5 pounds (7 avg sized) blood oranges, unprocessed.
All zest used in primary. Half of flesh used in secondary.
Toasted all spices together just prior to added to water.
Added grain and spices prior to flame on. Brought to target temp and held for 60 minutes. Mini-sparged with 2 gallons of 180 F water.
Boiled 60 minutes. Centinnial at 60 minute, Amarillo at 30 minutes.
Forgot whirlflock, looks really cloudy in primary.
Keeping in primary for 2 weeks at 68 F.
Mashed at 157 F. BIAB.
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Old Hound Dog Pre-Prohibition Porter
|
Brown Porter
|
11 Gallons |
1.07 |
1.017 |
7.02 |
60.52 |
45.75 °L
|
1.2K |
5 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2017 10:04 PM |
Notes: Recipe changes: Added 1 lb chocolate, reduced Columbus hops to 45 min, added 10 min of Nugget hops
Ferment in primary for 3 weeks at 66° F. After fermentation is complete, rack to a keg and allow to mature for 4 weeks in the low 40s° F.
Carbonate at 15 psi for 5 to 6 days. |
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Liberal Tears Coffee Stout
|
Imperial Stout
|
10 Gallons |
1.085 |
1.022 |
8.18 |
71.05 |
36.77 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 6:40 PM |
Notes: Recipe is also paired well with using Wyeast 1187 Ringwood Yeast for a slightly earthy flavor, leave in secondary for an extra 3-5 days for optimal Flocculation.
Cold brew is 32 oz water, with 1/3lb med roast fresh ground coffee. (Starbucks Pike Place) |
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I Forgot Our Anniversary
|
Imperial Stout
|
10 Gallons |
1.088 |
1.03 |
7.5 |
45.15 |
33.18 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2016 7:57 PM |
Notes: Note: 597 Bil Cells required for yeast. Going under will underattenuate and disrupt the yeast's ability to reduce diacetyl.
3 pkgs of Ringwood in a 2.2L Starter with Stir Plate
Diacetyl Rest for 2/3 days after primary fermentation completes
Add 1# of Cacao Nibs in the secondary for 5 days.
Add 10# of Raspberries in the secondary for 5 days.
Add 1oz Vanilla after raspberries ferment out
Let rest for 2 weeks or until Diacetyl is reduced
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Cascade Munch
|
American IPA
|
14 Litres |
1.091 |
1.025 |
8.56 |
85.71 |
12.12 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 62 |
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: 11/23/2012 2:13 PM |
| Notes: |
|
|
(1) American IPA - HAZE
|
American IPA
|
1.25 Gallons |
1.06 |
1.011 |
6.52 |
0 |
4.52 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 9/29/2016 4:51 PM |
| Notes: 1oz Galaxy dry hop. After 3 weeks in bottle tasted much better |
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Gahr American IPA
|
American IPA
|
26 Litres |
1.066 |
1.014 |
6.81 |
63.06 |
6.84 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2016 2:52 PM |
| Notes: |
|
|
Donny Danko IPA
|
American IPA
|
7.5 Gallons |
1.063 |
1.012 |
6.67 |
60.74 |
4.14 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2016 9:39 PM |
| Notes: Dry hoped in keg at 72 for 7 days, then cooled to 40 and left hops in serving keg. Very intense flavor, changes by the day. Columbus really coming threw at two weeks. |
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Golden Bitter III
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.065 |
1.019 |
6.09 |
56.72 |
9.04 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2015 7:23 PM |
| Notes: |
|
|
Thanksgiving Pale Ale
|
California Common Beer
|
5.5 Gallons |
1.063 |
1.012 |
6.69 |
0 |
9.56 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 9/23/2015 5:41 PM |
| Notes: |
|
|
15 G AG Fresh Squeezed
|
California Common Beer
|
16.5 Gallons |
1.064 |
1.016 |
6.33 |
60.62 |
11.19 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 6/27/2015 1:34 PM |
| Notes: |
|
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Damn Kids Oatmeal Stout
|
Oatmeal Stout
|
20 Litres |
1.076 |
1.02 |
7.35 |
36.35 |
38.1 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 29.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2015 2:26 AM |
Notes:
* At least a day prior to brewing, roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.
Mash grains in ~5.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast. |
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Wit Jul
|
Specialty Beer
|
23 Litres |
1.072 |
1.016 |
7.26 |
31.82 |
32.7 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 80 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 3.2 |
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: 9/13/2014 11:34 PM |
Notes: Kandisukkeret skal i 10 minutter før kokeslutt.
Gjæringstemperatur og -tid
Gjæring/primærgjæring 7 dager ved 20 grader
Modning/sekundærgjæring 14 dager ved 15-20 grader
Lagring 27 dager ved 10 grader |
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Cool Recipe
|
California Common Beer
|
3 Gallons |
1.082 |
1.023 |
7.72 |
80.2 |
15.93 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2013 5:47 AM |
| Notes: |
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