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Best Session IPa
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American IPA
|
1000 Litres |
1.044 |
1.012 |
4.21 |
36.51 |
6.99 °L
|
3.5K |
0 |
|
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| Boil
Size: 1050 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 84 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2018 9:09 PM |
Notes: Añadir lúpulo en el whirpool una vez la temperatura ha descendido por debajo de 82º
Choque frío
Carbonatar |
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Wildflower Table Beer Clone
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Mixed-Fermentation Sour Beer
|
12 Litres |
1.025 |
1.002 |
3.08 |
23.01 |
3.41 °L
|
3.5K |
0 |
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| Boil
Size: 17.85 Litres |
Boil Time: 90 |
Boil Gravity: 1.017 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: 3.4g/33cl |
Creation
Date: 5/30/2018 4:44 AM |
Notes: - Insert chiller 20' before the boil ends
- Chill to 20ºC
- Areate thoroughly (at least 1')
- Pitch yeast at 20ºC
- Disconnect fridge from fermenter fridge controller, keep controller at 20ºC (min temp control only) and allow ferment to raise naturally for 14 days (or 10 days with stable gravity)
- Bottle condition at 20ºC for at least 30 days
- Fridge at least 24h
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Passionfruit-Mango Wheat
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American Wheat Beer
|
5.5 Gallons |
1.046 |
1.008 |
5 |
24.87 |
4.32 °L
|
3.5K |
3 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/25/2016 3:20 PM |
Notes: **Batch 1**
This was a delicious fruit beer. I had a hard time locating real passionfruit, so I used a 100% juice blend. The label on the juice said it was 100% juice, but also had pear listed as an ingredient, so I'm not sure what the ratio of pear to passionfruit was. The mango had more presence than the passionfruit, probably because of the use of juice. Need to find real passionfruit for the next brew, or possibly use real pear.
*I found out later that commercial breweries use powdered passionfruit, which is available online. I'll try this for my next batch
Use 1lb fruit per gallon of beer. I pureed the mango and placed it in hop bags in the secondary. For my 5 gallons, it ended up being 6 diced mangos.
**Batch 2**
Used the same recipe, but tried using powdered passionfruit. I learned a few good lessons from this beer. The powder is surprisingly effective and when hydrated it smelled amazing. I added it at kegging which was a mistake. Next batch needs to be only powder without the fresh mangos. I'd like to try powdered passionfruit and powdered mango. The only drawback to this is that the powder is expensive. I used one pouch of passionfruit powder and it was $9 plus shipping. The biggest lesson I learned is that I need to stop using fruit juice. Its sugars are fermenting out to the point where I don't think it's adding much flavor and is really drying the beer out. Lots of changes to be made on the next batch.
**Batch 3**
Again I used the same recipe, but in keeping with the last few years I wanted to try and experiment with the best result of getting the fruit flavor into the beer.
In January I went to a local brewer's convention and met some people from Amoretti flavoring company. I tried their passionfruit and it was what I was looking for, so I bought a 25.4oz bottle of the puree. I used half of it while kegging, along with one pouch of the passionfruit powder I had leftover from last year. I skipped the mango altogether this year (I know, I know....)
I tasted the beer while I was checking my FG, and the powder that I added at knockout had only imparted a mild flavor in beer. It tasted slightly tangy, but not bad. The puree that I added at kegging really brought this beer to where I wanted it to be.
This beer is delicious, and finally fruity and light! Perfect summer beer! |
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Peach IPA
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American IPA
|
5 Gallons |
1.065 |
1.015 |
6.64 |
64.38 |
5.2 °L
|
3.5K |
2 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 1:32 PM |
Notes: Add peach juice concentrate when specific gravity reaches 1.032. Rack when gravity stabilizes around 1.012 then dry hop...
This is an experiment.. |
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Rye Beer
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Roggenbier (German Rye Beer)
|
5.6 Gallons |
1.056 |
1.015 |
5.44 |
34.59 |
13.42 °L
|
3.5K |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/4/2012 9:40 PM |
| Notes: |
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Blueberry Cheesecake
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American Light Lager
|
5.5 Gallons |
1.037 |
1.01 |
3.5 |
11.13 |
16.94 °L
|
3.5K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 35 |
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: 3/12/2019 8:19 PM |
| Notes: |
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Ballast Point Sculpin IPA Clone
|
American IPA
|
21 Litres |
1.073 |
1.016 |
7.5 |
75.83 |
6.51 °L
|
3.5K |
4 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
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: 8/18/2016 7:46 PM |
| Notes: |
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Dry Irish Stout
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Irish Stout
|
21 Litres |
1.047 |
1.012 |
4.56 |
23.96 |
37.71 °L
|
3.5K |
2 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/30/2015 9:54 AM |
| Notes: |
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Bayer
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Munich Dunkel
|
25 Litres |
1.048 |
1.013 |
4.64 |
22.75 |
15.96 °L
|
3.5K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 2:27 PM |
| Notes: |
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Mint Chocolate Creme Brulee Stout
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Russian Imperial Stout
|
5.5 Gallons |
1.106 |
1.032 |
9.74 |
69.72 |
50 °L
|
3.5K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Demerera Sugar |
Priming Amount: 3.45 oz |
Creation
Date: 8/9/2014 4:51 PM |
Notes: Add torch-caramelized Candi sugar with 10 minutes left on boil.
Add 1 split vanilla bean, cardamom with 5 min left on boil.
OG 1.103
FG 1.028
ABV 10.99 - Brewersfriend alternate formula
OG 1.094
FG 1.030
ABV 9.28 - Brewersfriend alternate formula
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Barley Wine
|
English Barleywine
|
5 Gallons |
1.113 |
1.026 |
11.46 |
42.07 |
19 °L
|
3.5K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.076 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2014 9:03 PM |
| Notes: |
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Sussex Bitter
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Special/Best/Premium Bitter
|
19 Litres |
1.047 |
1.016 |
4.12 |
35.48 |
6.51 °L
|
3.5K |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2014 6:09 PM |
| Notes: Aiming for a Sussex style (Harveys) bitter. Adapted from the recipe suggested by dyqik on the homebrewtalk forum which is itself based on one from the jim's beer kits forum. Both are all grain recipes so I've adapted for extract and also adjusted the hops and timings slightly. Grains steeped in 6 litres at 65 to 70 degrees then topped up to 10 litres for the boil with half the malt extract added at this point and the rest at the end. Hence target IBUs should be higher than predicted here. Decided to try a fwh with some of the bramlings cross hops rather than steeping at the end as I've read this gives a better more balanced flavour and aroma. |
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805 Extract Clone
|
American Light Lager
|
5.5 Gallons |
1.051 |
1.016 |
4.62 |
23.99 |
4.42 °L
|
3.5K |
2 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 8/23/2016 4:41 PM |
| Notes: 6 oz of honey added at flameout. |
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Bakke Brygg Export 25 L
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Dortmunder Export
|
25 Litres |
1.054 |
1.013 |
5.41 |
26.74 |
4.39 °L
|
3.5K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2014 9:57 AM |
| Notes: |
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Old Ale
|
Old Ale
|
5.75 Gallons |
1.07 |
1.024 |
6.08 |
29 |
18.22 °L
|
3.5K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.062 |
Efficiency: 81 |
Mash Thickness: 1.28 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: dextrose |
Priming Amount: 4.7 oz |
Creation
Date: 6/15/2013 3:01 AM |
Notes: Born on 9/15/25.
On 9/27 set out at room temperature for diacetyl rest. 1.025
On 10/2 place in fridge and slowly cold crash.
On 10/6, keg and carbonate. 3 weeks, grain to glass. |
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Galaxy & El Dorado IPA
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American IPA
|
25 Litres |
1.067 |
1.019 |
6.34 |
41.1 |
5.7 °L
|
3.5K |
1 |
|
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 10:42 AM |
| Notes: An IPA with primarily Galaxy hops (citrus, peach, passion fruit), backed up by some El Dorado (tropical fruit, pear, watermelon, citrus). Simple light LME base, with 4% vienna malt steeped to add a touch more malt flavour to offset the hops. No crystal or caramel malt, to allow the hops to shine through. Almost all hopes added 10 minutes, whirplool or dry hopped. |
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Mexican Lager
|
International Pale Lager
|
5.5 Gallons |
1.051 |
1.013 |
5.01 |
17.99 |
3.1 °L
|
3.5K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2017 10:12 PM |
| Notes: |
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Coconut Wheat Beer
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California Common Beer
|
9 Litres |
1.048 |
1.011 |
4.85 |
23.94 |
3.48 °L
|
3.5K |
0 |
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 1/18/2015 8:15 PM |
Notes: coconut wheat beer
Soak 100g coconut in malibu liquor and add to secondary
dry toast all coconut on a pan
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Fergus Redmead's Maple Mead
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Sweet Mead
|
5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
3.5K |
0 |
|
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/27/2011 8:31 PM |
| Notes: Maple Mead |
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Peach Grand Cru
|
Wild Specialty Beer
|
5 Gallons |
1.053 |
1.014 |
5.12 |
15.01 |
4.19 °L
|
3.5K |
0 |
|
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Author:
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
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: 7/7/2015 8:13 PM |
Notes: I created a culture of bugs from the dregs of bottles of Jolly Pumpkin Calabaza Blanca, Jolly Pumpkin La Roja, and Lindemans Framboise Lambic prior to racking by a solution of 2 cups water to one half cup DME. The scent was acidic with a small pellicle growing atop.
The day prior, I boiled peaches, then pureed them using my ninja blender. I then placed them in the refrigerator in sanitized jars.
Rack onto peaches and toasted french oak chips as you approach FG. Add your yeast culture. Swirl carboy contents and let sit for 6 months.
**UPDATE - 8/ 15 /15 Tasted Approximately 2 months after adding peaches. The peach flavor is null, however, the sour is present. Next time I will use apricot as I hear it is better used for that stone fruit flavor. At this point in time, the beer is very well balanced and tasty with mild sourness. I hope the sour will grow. Beer is a nice orangey / brown color.
11/23/15 - Bottled. FG of 1.004. Damn, this is amazing. I believe this beer is about 7%abv |
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