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Pound For Pound IPA
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American IPA
|
5 Gallons |
1.076 |
1.018 |
7.65 |
140.79 |
8.38 °L
|
1.1K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/15/2016 11:51 PM |
| Notes: |
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Vic's Secret 2021
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Specialty IPA: Rye IPA
|
5.5 Gallons |
1.069 |
1.016 |
6.97 |
69.83 |
7.57 °L
|
1.1K |
0 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 63 |
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: 11/5/2021 2:34 AM |
Notes: =============================
12/3/2021
updating eff and OG from 70 and 1076 to actual 63% and 1069.
=============================
update 11/4/2021
skipping vic secret 2 which had a bunch of substitutions and starting with vic secret 1. mods :
* bump base malt to get to 7.5% abv
* also adjusted other malts to get to rounder numbers
* adjust hop schedule :
** magnum to warrior for simplicity.
** since increased abv will allow IBU to go up from 62 to 75...
** ...but the BU/GU ratio is about 1 just like the previous recipe.
** removing early vic secret additions and boosting the warrior to save money
** adding more vic secret late in the boil and dry hop. just seems like it needs more based on total amount of hops for the batch
* added acid malt for ph
* added water profile from RO
=============================
Update 7/11/19
brew day. Only procured one oz of vic secret so switched to Amarillo, used the vic in dry hop. Used washed and stored yeast, made starter with sugar and water. Used honey stinger honey this time.
================================
This version is scaled down to 5 gallons and down from 73% efficiency to 60. Malt and hop additions were adjusted slightly to make for more round numbers. This calculator has the beer finishing a couple points higher than the posted recipe. Added a little more honey to put it at 6.3% abv.
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Taken from AHA website, Clifton Ellis's "Just Rye'te" pale ale which won gold at GABF ProAm 2016. Inspired by 3 floyds zombie dust. This recipe swaps out citra for vic's secret. Brewed in honor of the late Virgil "Vic" Bodrey.
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Noseybear's Q3 2021 Metric
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Piwo Grodziskie
|
21 Litres |
1.031 |
1.006 |
3.32 |
26.17 |
2.46 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 24.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 80 |
Mash Thickness: 6.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.31 bar |
Creation
Date: 6/28/2021 1:14 AM |
Notes: References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.
Use Marynka/Lublin for hopping, if available.
Acidulated malt removed. Water profile is RO. Adjust to your own water supply.
If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired. |
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Rotating House Pale 1.06
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American Pale Ale
|
5.5 Gallons |
1.052 |
1.007 |
5.93 |
56.11 |
5.21 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 6.81 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 6/9/2021 7:13 PM |
Notes: Each iteration pairs 2-3 hops, basically to use up whatever is in inventory.
Also, rotate different yeasts, depending on what was brewed immediately prior. Not set on a particular yeast at this point. |
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TWD Blood Orange IPA
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Specialty IPA: Red IPA
|
11 Gallons |
1.074 |
1.014 |
7.82 |
67.32 |
17.51 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 82 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 95 ° F |
Priming Method: co2 |
Priming Amount: 11.73 psi |
Creation
Date: 4/24/2021 6:42 PM |
| Notes: |
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Wolf Pack NEIPA
|
Specialty IPA: New England IPA
|
50 Litres |
1.074 |
1.018 |
7.27 |
55.83 |
5.66 °L
|
1.1K |
1 |
|
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|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2020 10:43 PM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Takes 20 to 25 days before ready |
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She Wore A Raspberry Gose
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Gose
|
5.5 Gallons |
1.048 |
1.011 |
4.83 |
11.16 |
3.87 °L
|
1.1K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 22.6 psi |
Creation
Date: 2/16/2020 8:06 PM |
Notes: Mash for 1 hr (150F) using just Wheat and Pilsner Malt
After 1 hr, add Acidulated Malt, mash additional 45-60 min (lactic acid on acidulated malt replaces Brett/souring bacteria)
Boil as normal for 5.5 fermenter volume, with 60 minute hop addition and 10 minute Coriander/Salt additions (with yeast nutrient/Irish moss as necessary)
After primary fermentation is complete (7-10 days) puree and and pasteurize raspberries, add to fermenter and leave for an additional 7-10 days. |
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Paloma Gose
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Berliner Weisse
|
45 Gallons |
1.048 |
1.012 |
4.75 |
1.43 |
3.76 °L
|
1.1K |
2 |
|
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| Boil
Size: 47 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 12/10/2019 4:37 AM |
| Notes: |
|
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Fall Chai Porter
|
American Porter
|
5.5 Gallons |
1.06 |
1.013 |
6.08 |
55.4 |
36.16 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.4 |
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: 10/3/2019 5:24 PM |
Notes: Make tea of chai spices:
1 vanilla bean split and scraped
2" ginger, peeled and sliced
1 star anise
1 black cardamom pod, split
1/2 nutmeg, rough chopped
2 cinnamon sticks
5 whole cloves
18 green cardamom pods, split
2 tsp black peppercorns
1/4 tsp fennel seeds
1 qt filtered water, boil, pour over spices and cover. Steep 15 min, strain. Cover and chill, then add to beer. |
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C (Brown Ale)
|
American Brown Ale
|
10 Gallons |
1.06 |
1.016 |
5.71 |
10.8 |
27.57 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 13 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: co2 |
Priming Amount: N/A |
Creation
Date: 4/1/2019 6:54 PM |
| Notes: |
|
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GInger Beer
|
Specialty Fruit Beer
|
40 Litres |
1.046 |
1.009 |
4.87 |
25.3 |
5.18 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 45.25 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: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2019 6:20 AM |
| Notes: |
|
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Rebecca's Milk Chocolate Stout
|
American Stout
|
6.5 Gallons |
1.056 |
1.013 |
5.62 |
27.93 |
33.42 °L
|
1.1K |
1 |
|
|
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| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2017 5:29 PM |
| Notes: |
|
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Cascade SMaSH 2
|
American IPA
|
20.8 Litres |
1.06 |
1.014 |
6.1 |
54.12 |
7.41 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2017 9:53 AM |
| Notes: |
|
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Sea Donkey 2016
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.078 |
1.017 |
7.95 |
83.91 |
37.99 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 84 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 2:30 AM |
| Notes: |
|
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Black IPA
|
Specialty IPA: Black IPA
|
18 Gallons |
1.057 |
1.011 |
6.06 |
118.83 |
31.11 °L
|
1.1K |
0 |
|
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| Boil
Size: 24 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2016 10:58 PM |
Notes: O.G.: 1.064
PAV: 9%
Sugar: 17%
24 gallons pre-boil
22 gallons post-boil
18 gallons post-chill
161F Sparge Temperature
95F out of chiller
*Extra hose/attachments needed for whirlpool
*Pump Issues - possibly get Pump 2 for extra
*Pass through chiller twice
*Add grain at step indicated on formula
Questions:
Ideal time to add grain to mash tun
Ideal sparge time/flow
"Counterflow" Mechanism on chiller |
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Hoppy Kea
|
American IPA
|
900 Litres |
1.069 |
1.019 |
6.5 |
66.45 |
10.05 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1000 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 35 |
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: 11/2/2016 9:40 PM |
| Notes: |
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Funky Barrel Saison
|
Saison
|
11 Gallons |
1.048 |
1.008 |
5.2 |
31.46 |
4.73 °L
|
1.1K |
0 |
|
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| Boil
Size: 13.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2016 6:04 AM |
| Notes: Will be funked in the barrel with Yeast Bay Saison Brett Blend. You can move the 10min addition to 5min if you would like. Also, use whatever saison yeast strain you would like except Wyeast French Saison (since that one is a beast and may ferment too much). Note the Burton water salts too! |
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English Pale Ale
|
Standard/Ordinary Bitter
|
5.5 Gallons |
1.052 |
1.016 |
4.72 |
30.11 |
23.82 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 1:49 AM |
| Notes: |
|
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Pat's Bitter
|
Standard/Ordinary Bitter
|
10.5 Gallons |
1.038 |
1.012 |
3.38 |
32.75 |
7.96 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 3:13 AM |
| Notes: |
|
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Pinthouse Pizza- Fog Runner
|
No Profile Selected |
5.5 Gallons |
1.082 |
1.02 |
8.23 |
9.09 |
5.86 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.065 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/14/2022 12:32 PM |
| Notes: Mill the grains and mash at 149°F (65°C). After mash in, immediately begin vorlauf for 15 minutes or until conversion has occurred, then run off into the kettle. Sparge the grains at 168°F (76°C) and top up as necessary to obtain 5.5 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the hops schedule. After the boil, add cold water to achieve 175°F (79°C) and desired knockout volume before adding the whirlpool hops. Chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort, pitch the yeast, and allow the temperature to rise to 70°F (21°C). Ferment the first day at 70°F (21°C). On the second day, let the temperature free rise to 73°F (23°C) and dry hop. Drop the temperature to 33°F (0.5°C) after fermentation is complete, around Day 9 or 10. Condition at 33°F (0.5°C) for 6–8 days, carb to 2.5 volumes, and package. |
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