|
Big Fella Doppelbock
|
Doppelbock
|
23 Litres |
1.046 |
1.012 |
4.42 |
67.14 |
16.48 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Coopers Carbonation Drops |
Priming Amount: 5 per 750ml bottle |
Creation
Date: 7/7/2012 12:21 PM |
Notes: Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.
Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%
Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."
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Mac N Jack's Extract Clone
|
California Common Beer
|
5.25 Gallons |
1.057 |
1.014 |
5.58 |
35.61 |
13.28 °L
|
4.1K |
15 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
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: 2/15/2014 11:34 PM |
| Notes: |
|
|
Summer Lager
|
American Light Lager
|
12 Gallons |
1.045 |
1.01 |
4.6 |
21.62 |
2.53 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 2:21 PM |
Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner
I turn the power off and start the whirlpool at 5 minutes to go then keep it going until the temp reaches 170 then chill to 60F |
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Martas Summer Saison
|
Saison
|
25 Litres |
1.054 |
1.013 |
5.42 |
22.07 |
6.39 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 4.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2016 9:36 PM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
5.5 Gallons |
1.056 |
1.013 |
5.71 |
22.71 |
4.07 °L
|
4.1K |
7 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2017 11:08 PM |
| Notes: |
|
|
NEIPA #12
|
Specialty IPA: New England IPA
|
6 Gallons |
1.067 |
1.015 |
6.82 |
37.35 |
7.02 °L
|
4.1K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 1 |
Boil Gravity: 1.067 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2017 4:03 AM |
Notes:
First dry hop during yeast pitch
Second during high krausen or 3 days after pitching.
Final dry hop again in the keg or 3 days before packaging
If you want "peachy, stone fruit" pitch at 68, raise to 70 within 48 hours, and in the last 4 days of primary bump to 72 to finish
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001 Bock - 01
|
Traditional Bock
|
40 Litres |
1.06 |
1.01 |
6.58 |
22.54 |
19.94 °L
|
4.1K |
12 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2015 11:36 PM |
| Notes: |
|
|
Ballast Point Victory At Sea
|
Imperial Stout
|
5 Gallons |
1.101 |
1.025 |
9.96 |
54.8 |
39.21 °L
|
4.1K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 69.5 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 3.3 oz |
Creation
Date: 1/2/2019 1:21 AM |
Notes: Add fresh ground coffee and vanilla beans sliced lengthwise to secondary for 24-72 hours, depending on preference.
I've found adding coffee grounds to secondary makes for a less bitter brew than boiling. the difference between vanilla bean tincture vs added to secondary seems to be unnoticable.
Let this beer condition for at least 2-3 months in bottle
http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/
For the peanut butter victory at sea, add 2 6.5oz jars PB2 peanut butter powder to secondary and bump ibu to 65 |
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Juniper IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.01 |
6.69 |
66.61 |
9.07 °L
|
4.1K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2017 5:22 PM |
Notes: Iron Brewer Ingredients required:
Rice, Juniper, Manderina Bavaria |
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|
Verdant Lightbulb
|
American Pale Ale
|
21 Litres |
1.047 |
1.01 |
4.84 |
12.02 |
4.67 °L
|
4.1K |
4 |
|
|
|
| Boil
Size: 31.03 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2021 9:20 AM |
Notes: Lightbulb is a modern pale ale full of bright hop flavours and mind sweetness that rounds out the whole beer and makes it more substantial. At only 4.5% this beer would give most 7% IPAs a run for their money.
Yeast: Use half pack of S-04 and US05
Fermentation temperature/steps: Ferment at 18, then diacetyl rest at 22c.
If using oats with husks the quantity of oats will need to be adjusted to account for the husks (e.g. use 1.5kg oats with husks if the ratio is 50/50). |
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Idaho 7 Smash
|
American IPA
|
25 Litres |
1.058 |
1.015 |
5.62 |
42.47 |
6.61 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 7/5/2017 11:04 PM |
Notes: Scaled up https://www.brewersfriend.com/homebrew/recipe/view/343648/pirate-life-throwback
BU/GU ratio ? 0.84
Single full volume infusion
3 Grm Calcium CL
6 Grm Gypsum
.5ml 96% Phosphoric acid |
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Kräftan
|
Double IPA
|
19 Litres |
1.092 |
1.012 |
10.43 |
96.26 |
9.57 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 25.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.2 bar |
Creation
Date: 9/7/2017 10:57 AM |
Notes: 10 days @20 c
4days @1 c
Kegg and lager 1 week @ 1c
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Great White Clone
|
Witbier
|
5.5 Gallons |
1.047 |
1.011 |
4.73 |
12.03 |
4.37 °L
|
4.1K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 1/20/2016 12:08 AM |
| Notes: |
|
|
Pauwell Kwak Belgian Ale
|
Belgian Golden Strong Ale
|
25 Litres |
1.075 |
1.017 |
7.64 |
20.41 |
15.23 °L
|
4.1K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2016 10:04 PM |
| Notes: |
|
|
#60 Wee Heavy
|
Wee Heavy
|
27 Litres |
1.08 |
1.027 |
6.92 |
24.38 |
21.4 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 12:07 PM |
Notes: This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.
add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.
May also need daily agitation of fermenter.
Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)
cooled in the freezer to 13C, yeast pitched.
Went down to 1.010 (9.2%), very thin body. Infection with wild yeast
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New Belgium Brewing Trippel Clone
|
Belgian Tripel
|
5.5 Gallons |
1.076 |
1.01 |
8.71 |
43.21 |
6.13 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/26/2020 3:04 PM |
| Notes: Ferment at 68'F. |
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|
Blueberry IPA
|
American IPA
|
6 Gallons |
1.063 |
1.017 |
6.03 |
40.75 |
9.56 °L
|
4.1K |
4 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 7/18/2017 6:16 PM |
| Notes: |
|
|
Notorious BIG Juicy NEIPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.016 |
6.94 |
90.42 |
6.91 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2018 9:37 PM |
Notes: On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.
On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.
Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.
The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.
Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer. |
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|
Cascade,Magnum IPA
|
American IPA
|
21 Litres |
1.069 |
1.017 |
6.82 |
59.28 |
7.04 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 3:03 PM |
| Notes: |
|
|
Rogue Irish Clone (not Sure)
|
Dortmunder Export
|
5.5 Gallons |
1.051 |
1.011 |
5.18 |
7.11 |
5.32 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/18/2012 9:48 PM |
| Notes: |
|
|
|
|