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Empty Box - IPA
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American IPA
|
5.5 Gallons |
1.063 |
1.013 |
6.59 |
96.37 |
4.61 °L
|
1.1K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 8/5/2022 11:54 AM |
Notes: - Ultraflo Max - https://biosolutions.novozymes.com/sites/default/files/inline-files/Efficient%20wort%20separation%20and%20beer%20filtration%20-%20Ultraflo%20Max.pdf
- Survivable Compounds - https://cryopopblend.com/wp-content/uploads/2021/10/Survivable-Compounds-Poster.pdf
- Champlain Valley Hops - https://www.champlainvalleyhops.com/store/hop-pellets
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Dave's NEIPA V3
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Specialty IPA: New England IPA
|
12 Litres |
1.064 |
1.014 |
6.53 |
47.11 |
8.76 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 16 Litres |
Boil Time: 45 |
Boil Gravity: 1.048 |
Efficiency: 60 |
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: 10/17/2019 7:55 PM |
Notes: Purchased this recipe kit because much cheaper than buying ingredients seperately: https://minicerveceria.com/kits-recetas/463-cerveza-neipa
I took out 2kg of pilsen malt to use in another brew, and to increase the ratio of other grains, and dropped batch size from 20L to 12L.
I also added some hops I had in fridge, and changed hop schedule, as outlined in this recipe. |
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Ang Moh English Ale
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Ordinary Bitter
|
19 Litres |
1.057 |
1.017 |
5.19 |
17.04 |
9.1 °L
|
1.1K |
2 |
|
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2018 2:39 PM |
| Notes: |
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Session IPA
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American IPA
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20 Litres |
1.045 |
1.009 |
4.78 |
34.6 |
9.72 °L
|
1.1K |
0 |
|
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: suggar table |
Priming Amount: 110 |
Creation
Date: 1/29/2018 6:36 PM |
| Notes: |
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Shiva's Garden
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Kölsch
|
5.3 Gallons |
1.054 |
1.009 |
5.87 |
9.01 |
3.68 °L
|
1.1K |
1 |
|
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Author:
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2017 7:25 PM |
| Notes: |
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Easy Hopped Cider
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Common Cider
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4.7 Gallons |
1.053 |
1.003 |
6.55 |
1.43 |
6.61 °L
|
1.1K |
1 |
|
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| Boil
Size: 4.7 Gallons |
Boil Time: N/A |
Boil Gravity: 1.053 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2020 12:50 AM |
Notes: Simple plan for simple stuff:
- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.
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10/16/20:
Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.
Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.
Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)
Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.
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10/20/20:
After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!
In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.
It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year! |
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Asian Logger
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International Pale Lager
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5.5 Gallons |
1.042 |
1.01 |
4.28 |
25.93 |
2.26 °L
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1.1K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 12/1/2019 5:54 AM |
| Notes: |
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Peanut Butter Porter
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American Porter
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5 Gallons |
1.053 |
1.02 |
4.32 |
36.96 |
34.75 °L
|
1.1K |
3 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2019 2:38 PM |
| Notes: |
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Smithwick's Red
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Irish Red Ale
|
14.5 Litres |
1.045 |
1.012 |
4.33 |
18.92 |
16.76 °L
|
1.1K |
1 |
|
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| Boil
Size: 19.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2018 5:54 AM |
| Notes: |
|
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Chili Chocolate Milk Stout
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American Stout
|
9.5 Litres |
1.077 |
1.025 |
6.82 |
34.62 |
44.88 °L
|
1.1K |
0 |
|
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| Boil
Size: 14.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
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: 1/27/2018 3:10 PM |
| Notes: |
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Maverick - Extract
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California Common Beer
|
5.5 Gallons |
1.046 |
1.012 |
4.56 |
13.24 |
4.92 °L
|
1.1K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 85 |
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: 6/13/2013 8:59 PM |
| Notes: |
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Pilsner
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Classic American Pilsner
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5 Gallons |
1.048 |
1.009 |
5.09 |
11.68 |
3.02 °L
|
1.1K |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2017 1:57 AM |
| Notes: |
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Super Zang Bezang
|
Saison
|
15 Litres |
1.063 |
1.011 |
6.78 |
29.83 |
3.77 °L
|
1.1K |
0 |
|
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| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2017 1:22 PM |
| Notes: |
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Aaron's Imperial Stout V1
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Imperial Stout
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23 Litres |
1.095 |
1.023 |
9.45 |
60.2 |
50 °L
|
1.1K |
1 |
|
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.198 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2017 2:38 AM |
| Notes: |
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Vienna / Tettnang SMaSH
|
Experimental Beer
|
20 Litres |
1.058 |
1.014 |
5.77 |
30.17 |
5.37 °L
|
1.1K |
1 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 1/20/2017 7:02 AM |
| Notes: |
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Sterling Falcon Apa
|
American Pale Ale
|
19 Litres |
1.05 |
1.011 |
5.12 |
58.53 |
9.99 °L
|
1.1K |
2 |
|
|
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| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2016 5:29 AM |
| Notes: |
|
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Deception Cream Stout
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Sweet Stout
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5.6 Gallons |
1.063 |
1.018 |
5.96 |
25.8 |
29.71 °L
|
1.1K |
2 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 1/9/2016 3:25 PM |
| Notes: |
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Amarillo Galaxy SMATH
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Specialty Beer
|
5.5 Gallons |
1.041 |
1.009 |
4.31 |
38.54 |
3.08 °L
|
1.1K |
1 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2015 6:22 PM |
| Notes: Single malt and two hops - SMATH |
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The Wit
|
Witbier
|
3.5 Gallons |
1.057 |
1.014 |
5.66 |
18.51 |
3.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2015 5:57 AM |
Notes: Starter:
1000 ml OG: 1.057
101 grams DME
Started with 1700 ml
Boiled for 20 mins
Ended with just above1000 ml
Next starter boil for 25 mins to hit 1000 ml
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Mash
Heat strike water to 175
Approx 25 mins to get to 175-180
Pre heat coozy
Add grain when temp drops to 163-164
Mash at 153 for 90 mins
After 30 mins temp dropped to 151, put back on burner and raised temp to 153.
Brewed for 75 mins to get down to 3.5 gal - 4 gal
Cooled to 85 for almost 2 hrs
--------------------------------
Boil Gravity: NA
Original Gravity: 1.053
Calculated Efficiency: 63%
Make a note of final packaging volume. Probably close to 4 gals the target 3.5
Next brew day lower total water volume to 5.7 gal
Final Gravity: 1.013
Alcohol By Volume: 5.25%
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Bottle
3 gallons with a tea made from 2.3 oz of hibiscus mixed with 3 cups of just off-boiling water for 5 minutes.
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Priming
14 oz water / 3.4 oz Corn Sugar
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Bottled on 9/7 |
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Black Rye IPA
|
Imperial IPA
|
5.5 Gallons |
1.068 |
1.019 |
6.43 |
107.07 |
36.39 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2015 2:00 PM |
Notes: Split batch with BRY-97 in second half.
Move the intake up a bit before starting the mash so that we aren't pulling right off the bottom of the kettle with the 7.5 oz of hops that will be in there.
WLP545: Start at 66F and let free-rise until end of fermentation (leave out of fridge).
BRY-97: Start at 66F in fridge, ramp up to 72F after fermentation starts to slow down. |
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