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Mango Milkshake
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Specialty IPA: New England IPA
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5.5 Gallons |
1.068 |
1.021 |
6.1 |
54.17 |
5.43 °L
|
4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2018 7:39 PM |
Notes: Based off of the Tired Hands Milkshake IPA.
- Got 5lb frozen mango chunks and will add to secondary fermentation vessel
- Added rice hulls to avoid stuck mash, planning on adding 2-3 handfulls
- Lactose during last 10 minutes
- Apples just short of pureed and added (in a bag) during last 15 minutes of boil
Notes from original recipe:
Original:
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III
Consider Malted Fawcett Oats at 30%?
You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts
If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).
https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/
http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/
http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html |
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Cascade SMaSH Wet Hop
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American Pale Ale
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5.5 Gallons |
1.044 |
1.009 |
4.55 |
48.67 |
3.37 °L
|
4K |
4 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
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: 9/12/2018 5:13 AM |
| Notes: |
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Brooklyn East Ipa Clone LHV
|
English IPA
|
39 Litres |
1.065 |
1.019 |
6.03 |
49.26 |
11.38 °L
|
4K |
2 |
|
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| Boil
Size: 43 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
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: 3/30/2016 12:38 PM |
| Notes: |
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Pilsner
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German Pilsner (Pils)
|
10 Gallons |
1.057 |
1.015 |
5.46 |
62.5 |
3.31 °L
|
4K |
3 |
|
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Author:
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maltosaurus
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| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 2/14/2012 3:44 PM |
| Notes: |
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Fønky Farmhouse Ale
|
Fruit Beer
|
25 Litres |
1.05 |
1.007 |
5.56 |
37.68 |
4.93 °L
|
4K |
0 |
|
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| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 61 |
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: 8/5/2014 5:31 AM |
Notes:
1/2 kg oppkuttet/knust rabarbra og ca 100 gram hylleblomst tilsettes etter primærgjæring (1 uke). Gjæres videre i to uker. Flaskes med 6,5 gram sukker pr liter.
Notes:
05.08.14
Mesket 21 liter vann.
Skyllet med 18l
SG: 1046
OG: 1050
SG: 1010 (12.08.14) 1007(19.08.14)
FG: (26.08.14) 10006
ABV: 5.8%
05.08.14 25.5 Liter satt til gjæring.
12.08.14 tilsatt rabarbra og hylleblomst.
26.08.14 23 liter flasket med 150 gram sukker. Mørke Blå korker |
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8 Wired Tall Poppy Clone
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American Amber Ale
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14 Litres |
1.071 |
1.02 |
6.75 |
62.75 |
16.58 °L
|
4K |
0 |
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| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 1/8/2015 9:20 PM |
Notes: http://brewnosers.org/forums/viewtopic.php?f=4&t=4056
Sendte følgende til bestilling hos Vestbrygg etter hva de hadde på lager i følge hjemmesiden deres (09.01.2015):
3400g Maris Otter 7EBC
250g Pale Crystal 75EBC
250g Munich Malt 28EBC
130g CaraAmber 70EBC
130g Crystal 150EBC
130g Dark Crystal 300EBC
20g Chocolate 1175EBC |
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Oat Cream Ale
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Cream Ale
|
5 Gallons |
1.039 |
1.009 |
3.93 |
29.44 |
6.39 °L
|
4K |
1 |
|
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| Boil
Size: 6.37 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 55 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2016 11:24 PM |
| Notes: aerated pre-boil wort. |
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Saison Braggot
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Braggot
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18 Litres |
1.099 |
1.007 |
12.05 |
45.41 |
5.98 °L
|
4K |
0 |
|
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| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.137 |
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: 11/18/2015 4:17 PM |
Notes: Inspired by Kraken Meadery's Loud Mouth Braggot by Steve Kirby. Orange blossom must and a saison wort, fermented by Belgian Saison III yeast. Used Sorachi Ace hops, orange peel and pepper. 12.3% ABV.
Mine:
1/4 tsp nutrient in the boil
then added 1/2 tsp nutrient when adding the honey. This gives total of 200 ppm (3.6g in 18L, 1/2 tsp=2.2g).
Did a 1.5L starter with the harvested yeast from my Angeleno Saison. |
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Shandy
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American Wheat or Rye Beer
|
5.5 Gallons |
1.054 |
1.013 |
5.45 |
18.77 |
4.38 °L
|
4K |
1 |
|
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| Boil
Size: 6.5 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2012 4:20 PM |
| Notes: |
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Marris Otter Cascade SMaSH
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American Pale Ale
|
20 Litres |
1.05 |
1.009 |
5.36 |
35.66 |
6.12 °L
|
4K |
5 |
|
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2016 2:42 AM |
| Notes: |
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Dortmunder Export
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Dortmunder Export
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465 Gallons |
14.142 |
4.099 |
5.43 |
18.64 |
3.12 °L
|
4K |
1 |
|
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| Boil
Size: 542.5 Gallons |
Boil Time: 60 |
Boil Gravity: 12.2 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2014 12:13 AM |
| Notes: |
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On Deck - Sherlock's Sweet Stout - V2 - For Barrel Project OTMP
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Sweet Stout
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6 Gallons |
1.1 |
1.032 |
8.99 |
25.71 |
45.95 °L
|
4K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.08 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2015 4:58 PM |
Notes: Used this for inspiration:
http://www.beersmith.com/Recipes2/recipe_353.htm
http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-triple-x/ |
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DoubleD Dunkel
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Munich Dunkel
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11 Gallons |
1.057 |
1.015 |
5.52 |
20.44 |
23.38 °L
|
4K |
0 |
|
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2014 5:18 PM |
| Notes: Standard Munich Dunkel style (but higher gravity than typical, thus the Doppel Dunkel or Double D), using WLP838 (Southern German Lager). I had planned to use WLP833, but forgot to order, so this will be done with 2 vials of WLP838 (with expiration date of Jan. 25, 2015; about 30d old). Will use nearly 15 lbs of Munich malt, rounded out with 5 lbs of German Pilsner, CaraMunich and Carafa II. These are all Weyermann malts. Also, will do protein rest for 20 minutes at about 122F, then 60 minute mash at 152-154. |
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Fresh Hop Cascade IPA
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American IPA
|
11.5 Gallons |
1.067 |
1.021 |
6.07 |
225.29 |
6.72 °L
|
4K |
7 |
|
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Author:
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/5/2015 5:08 AM |
| Notes: +California WLP01 |
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Green Flash Brewing Co. - West Coast IPA Clone
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American IPA
|
5.5 Gallons |
1.074 |
1.017 |
7.43 |
93.99 |
7.39 °L
|
4K |
3 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/17/2014 5:36 PM |
Notes: Ferment in primary for 7 days, or until fermentation slows. Rack to secondary and dry hop for 14 days.
Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge (really clears up the beer).
Bottle and condition 21 days at room temp. Chill 3 days..enjoy!
"Taste it once, remember it forever.." |
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Long Trail Ale Clone
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North German Altbier
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5 Gallons |
1.046 |
1.014 |
4.11 |
31.17 |
8.58 °L
|
4K |
0 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 11:05 PM |
| Notes: peaks in 2-6 months |
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BlueBerry Blonde
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Blonde Ale
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5 Gallons |
1.05 |
1.009 |
5.41 |
26.57 |
3.48 °L
|
4K |
1 |
|
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|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 7/17/2018 1:39 PM |
| Notes: added three pounds frozen blackberries at flameout, but removed when transferring to fermentor. |
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Mango Cider
|
Fruit Cider
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2 Gallons |
1.052 |
1.005 |
6.33 |
0 |
6.21 °L
|
4K |
0 |
|
|
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| Boil
Size: 2 Gallons |
Boil Time: 1 |
Boil Gravity: 1 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2018 7:14 PM |
Notes: 2 Gallons costco cider
2 lb Frozen mango
2 cans frozen concentrate (1 apple, 1 tropical orange) |
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Salted Caramel Porter
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Brown Porter
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5.5 Gallons |
1.065 |
1.015 |
6.64 |
25.08 |
37.18 °L
|
4K |
0 |
|
|
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| Boil
Size: 7.06 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 1/5/2020 1:17 PM |
| Notes: Add 1 ounce of Sea Salt with 10 minutes left in the boil. |
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Boston Lager\ Alternative To Sam Adams
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Clone Beer
|
5 Gallons |
1.053 |
1.013 |
5.22 |
32.71 |
6.99 °L
|
4K |
1 |
|
|
Author:
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dalex299
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2016 4:02 PM |
Notes: Other Yeast Options:
Liquid:
White Labs- German Lager 830
Dry:
SafLager- S23 |
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