|
Zeppelin - German Pilsner
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German Pils
|
21 Litres |
1.048 |
1.011 |
4.92 |
25.09 |
4.48 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 5:18 PM |
| Notes: |
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|
Gipsy Wizzard
|
American IPA
|
28 Litres |
1.045 |
1.01 |
4.56 |
63.74 |
10.44 °L
|
1.1K |
0 |
|
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| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: demarara |
Priming Amount: 200 g |
Creation
Date: 4/17/2021 12:35 PM |
Notes: Sparge start at 67C, mash for 15 min, then 62 C mashing for 30 min
termostat dead- gipsy king help me...
at 62 C mash for 45 min,then sparga at 72C for 9 liters,then
Fly sparge at 72C with 10 liters
at 2h start boil.
add Hopps as in recepie, and follow for Dry hopps..
OG at 20C 1062 because of long fly sparge
good luck |
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Vanilla Cream Ale
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Cream Ale
|
5.75 Gallons |
1.055 |
1.013 |
5.48 |
19.44 |
4.83 °L
|
1.1K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 4.5 oz |
Creation
Date: 7/15/2020 7:35 PM |
Notes: 1600 ml. starter at 1.04
Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05
attenuation better than expected
finished at 1.011 about 5.3 ABV
carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing
tasty summer beer,easy drinking.
A great beer for the female in your life.
I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.
Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).
Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.
I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-
12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.
Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.
batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.
-Cheers-
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Jalapeno Lime Lite Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.042 |
1.007 |
4.56 |
16.75 |
3.11 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 11.21 psi |
Creation
Date: 6/30/2020 9:17 PM |
| Notes: |
|
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Rosy Cheeks
|
Flanders Red Ale
|
19 Litres |
1.055 |
1.013 |
5.46 |
12.92 |
12.93 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 45 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 10/9/2019 11:27 AM |
| Notes: |
|
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Walmart Kvass
|
Alternative Grain Beer
|
5.5 Gallons |
1.048 |
1.009 |
5.07 |
0 |
3.1 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 6/5/2019 12:43 PM |
| Notes: |
|
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The Substance Clone
|
American IPA
|
5.5 Gallons |
1.059 |
1.018 |
5.36 |
116.42 |
3.78 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2019 12:44 AM |
| Notes: |
|
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Kronen Mexicansk Lager 50 L
|
American Light Lager
|
50 Litres |
1.048 |
1.007 |
5.36 |
20.42 |
3.51 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2018 11:08 AM |
Notes: Tilsett gjær på 10°C
Gjæres på 12°C første uka
Øk temperaturen med 1 grad pr dag til du når 16°C
Hold 16°C til FG er oppnådd (ca 7 dager)
Kjøl ned til 0°C i 24 timer før flasking/fating |
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Dunkel Elf - Duende Dunkel
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Dunkelweizen
|
18 Litres |
1.051 |
1.012 |
5.14 |
15.95 |
14.14 °L
|
1.1K |
0 |
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| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2017 12:12 PM |
Notes: Pitch at 17. Bump up to 23 at the end of Fermentation. 2c per day.
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Dunkelweizen
|
Dunkles Weissbier
|
6 Gallons |
1.053 |
1.013 |
5.2 |
12.46 |
14.12 °L
|
1.1K |
0 |
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| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2017 6:45 PM |
Notes: ** YEAST STARTER **
1. Approximately 3 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP300 into DME Solution.
4. Cover with Aluminum Foil + allow to "Ferment" for 18 hours.
5. Refrigerate for 48 hours prior to brewing.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.1 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 165F.
3. Add Grains @ 163F.
4. Add 1mL of LA
5. Allow Temperature to fall to 152F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Add 1.3gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!
** SPARGE **
1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.041) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.041)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
3. Boil for 90 minutes (goal OG: 1.055)
4. Add Hallertau Hops @ 60 minutes.
5. Chill wort to ~70F after completion of Boil, then allow Ranco to adjust temp to goal Fermentation Temp.
6. Oxygenate Wort for 60s.
7. Pitch yeast after oxygenation.
ORIGINAL GRAVITY: ______________ (goal: 1.052)
** FERMENTATION **
1. Fermentation Temp: 65F
2. Ferment for ~7-10.
** PRIMING **
"carbonate to approximately 2.5-3 volumes CO2" |
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Pilsner Lager 0.1
|
Bohemian Pilsener
|
16 Litres |
1.049 |
1.012 |
4.81 |
42.5 |
5.22 °L
|
1.1K |
1 |
|
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|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 71 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2013 11:03 AM |
| Notes: |
|
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Black Butte Porter (clone)
|
American Porter
|
5 Gallons |
1.058 |
1.016 |
5.46 |
40.35 |
31.62 °L
|
1.1K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 66 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: corn sugar |
Priming Amount: 3/4 cup |
Creation
Date: 1/4/2017 1:43 PM |
| Notes: |
|
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Butchers Oatmeal Stout 4
|
Oatmeal Stout
|
40 Litres |
1.053 |
1.014 |
5.16 |
35.45 |
41.72 °L
|
1.1K |
3 |
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| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Batch |
Priming Amount: 123g |
Creation
Date: 6/25/2016 7:25 AM |
Notes: Mash - 65 degrees c
Sparge - 77 degrees c |
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AHS Holiday Chocolate Stout
|
Sweet Stout
|
5.5 Gallons |
1.057 |
1.02 |
4.83 |
55.83 |
34.34 °L
|
1.1K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 5:44 PM |
| Notes: |
|
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Brown Porter
|
Brown Porter
|
6 Gallons |
1.052 |
1.013 |
5.12 |
26.9 |
25.56 °L
|
1.1K |
6 |
|
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Author:
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jeffpn
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|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 3/4 c |
Creation
Date: 6/20/2015 12:31 AM |
| Notes: |
|
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New Mexico Amber Ale
|
American Amber Ale
|
5 Gallons |
1.048 |
1.012 |
4.71 |
15.77 |
20.87 °L
|
1.1K |
0 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: corn Sugar |
Priming Amount: 5 ounces |
Creation
Date: 6/7/2015 4:46 AM |
| Notes: |
|
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Grandfather's Bitter
|
Special/Best/Premium Bitter
|
15 Gallons |
12.593 |
3.17 |
5.05 |
34.37 |
11.04 °L
|
1.1K |
0 |
|
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Author:
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Gore Farm Brewery
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|
| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.3 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 12:59 PM |
| Notes: |
|
|
Ben The Porter
|
Brown Porter
|
4.5 Litres |
1.046 |
1.012 |
4.47 |
49.92 |
29.97 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 58 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: table sugar |
Priming Amount: N/A |
Creation
Date: 5/4/2015 1:47 PM |
| Notes: og 1046 fg 1015 alc.%4,07 |
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Uncommon Brown
|
American Brown Ale
|
5.5 Gallons |
1.059 |
1.019 |
5.24 |
28.95 |
28.28 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2014 4:15 AM |
Notes: 1 Week(s) @ 60 F
2 Week(s) @ 62 F
3 Day(s) @ 50
Log TOP temp setting to keep temp 153 in the mash tun (try setting it to 155)
Carafa II - A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can also be used and experimented with in other styles where a more mellow roasted grain flavor is desired.
Victory - Gives a warm toasted nutty flavor which is great in Nut Brown Ales. Its clean flavor makes it well suited for ales and lagers alike, use in small amounts to add complexity and warm color.
Crystal, 120L - used in Red Ales and in beers where you want a heavy caramel flavor contribution. Will contribute deep red hues to the color of your beer.
Munich - increases body, aroma, malty sweetness and slight biscuit flavor.
Caramel 80 - Caramel 80 is a medium dark crystal malt with a deep reddish hue and pronounced flavors of dark caramel with hints of raisin. A great caramel malt for many styles (especially red ales), use 3-15% for enhanced body, foam stability, color, and flavor. 80°L
Tasting notes:
Mellow roasted grain flavor, not sharp.
Heavy caramel. Malty sweetness, with slight biscuit profile. Woody on the tongue from low bitterness Northern Brewer hops (German Variety).
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Celebration Ale
|
Extra Special/Strong Bitter (ESB)
|
23 Litres |
1.052 |
1.017 |
4.63 |
0 |
6.21 °L
|
1.1K |
0 |
|
|
Author:
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LaOnda70
|
|
| Boil
Size: 2 Litres |
Boil Time: N/A |
Boil Gravity: 1.5 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2014 9:54 AM |
Notes: 1,7 kg TC Traditional Draught
1,5 kg TC Amber Maltextrakt |
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