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Barefoot Kölsch Rev3
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Blonde Ale
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52 Litres |
1.051 |
1.008 |
5.57 |
27.83 |
3.37 °L
|
953 |
1 |
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Author:
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Ølbrygger
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| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2016 6:57 AM |
Notes: Slighly modified recipe from EdWorts post here: http://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/
First batch of Bee Cave Kölsch was very nice. Decided for a batch #2 with som added Cascade aroma and dry hop for a even fresher thirst quencher. No longer a Kölsch by definition, but should become a nice Blonde for the summer.
Brewed on Braumeister 50. |
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Basic IPA
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American IPA
|
5 Litres |
1.058 |
1.015 |
5.74 |
66.66 |
11.51 °L
|
953 |
0 |
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| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2021 2:17 AM |
| Notes: |
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Centennial IPA Test
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American IPA
|
0.85 Gallons |
1.058 |
1.012 |
6.01 |
69.57 |
6.06 °L
|
953 |
0 |
|
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| Boil
Size: 1.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 3/15/2019 12:47 PM |
| Notes: |
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Festbier
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Festbier
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10 Litres |
1.054 |
1.011 |
5.68 |
27.5 |
7.81 °L
|
953 |
0 |
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| Boil
Size: 16.7 Litres |
Boil Time: 80 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.26 bar |
Creation
Date: 10/14/2018 2:48 AM |
| Notes: |
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ESB
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Extra Special/Strong Bitter (ESB)
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6.5 Gallons |
1.058 |
1.014 |
5.76 |
42.11 |
14.17 °L
|
953 |
3 |
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Author:
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Tradition Brewing
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2018 4:20 PM |
Notes: Carbonate to 1.5 to 2 volumes Co2.
Note: Amber malt is also known as Biscuit Malt. Breiss calls theirs Victory.
Took 3rd Place in the Oregon Brew Crew Fall Classic 2018.
Fall Classic Results: http://fallclassic.oregonbrewcrew.org |
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ESB
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Strong Bitter
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5.5 Gallons |
1.055 |
1.012 |
5.75 |
40.15 |
8.54 °L
|
953 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 5/31/2018 5:58 PM |
| Notes: |
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Berry Get´s Schwifty
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Specialty Fruit Beer
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31 Litres |
1.049 |
1.007 |
5.52 |
2.61 |
3.54 °L
|
953 |
0 |
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| Boil
Size: 34 Litres |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2017 2:47 PM |
Notes: Made 2L tea with the dried herbs at 80c
and rinse with wort 2 time's, at 80 and 98c under boil up.
4.5L Framgarden kveik at 30c
4.5L Sigmund Gjernes Kveik at 39c
22L A20 CITRUS Sacc Trois (WLP644) at 20-25c
---------------------------------------------------
22L A20 CITRUS
300g Blackcurrant pasteurized --> 4L
300g Sweet cherry --> 4L
frozen and left at room temperature
300g Lingonberry jam (home made) --> 4L
30g Dried lingon scrub and heater scrub --> 4L
And 4L clean bottled with 6g/L sugar
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BB Queen
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Specialty IPA: Red IPA
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23 Litres |
13.895 |
2.832 |
5.95 |
49.55 |
13.45 °L
|
953 |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 11.3 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2017 1:47 PM |
| Notes: |
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Hoppy Amber Ale
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American Amber Ale
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6 Gallons |
1.06 |
1.015 |
5.87 |
36.33 |
11.96 °L
|
953 |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 12:37 PM |
Notes: Mash Schedule
Strike grains with 5.19 gal of water at 168 °F.
Mash at 155 °F for 60 min.
Vorlauf and lauter 3.19 gal in your first runnings.
Add 3.31 gal of sparge water at 168 °F.
Vorlauf and lauter 3.31 gal in your second runnings.
Your combined runnings should be 6.5 gal. |
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Aaron's House Pale Ale 2
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American Pale Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.84 |
44.57 |
5.74 °L
|
953 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 10/14/2016 6:07 PM |
| Notes: OG 1.058 |
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I.S.A. Stanford (Imperial Specialty Ale)
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Specialty Beer
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6 Gallons |
1.068 |
1.022 |
5.99 |
49.29 |
12.36 °L
|
953 |
2 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 85 |
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: 5/9/2012 12:21 PM |
| Notes: |
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2016 - 1/19 - Voss Hops Farms Brew
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American IPA
|
6 Gallons |
13.225 |
2.917 |
5.53 |
70.57 |
9.12 °L
|
953 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.7 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 1:12 AM |
Notes: http://brulosophy.com/recipes/tiny-bottom-pale-ale/
____________________________________________RMy review:
This beer is the shit. I am not sure if it is perle hops or the sweet love of the vienna or the victoy malt I love the most. It is so drinkable and very unique for a pale ale. I would make this 100 more times because it is that good. |
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Lords & Ladies
|
American Pale Ale
|
115 Gallons |
1.056 |
1.012 |
5.77 |
14.17 |
3.83 °L
|
953 |
1 |
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Author:
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| Boil
Size: 120 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 78 |
Mash Thickness: 1.75 |
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: 1/6/2016 6:36 PM |
| Notes: Add Raspberry syrup 2 liters at flame out and pecan flavoring 1 quart |
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Christmas NZ Pale Ale
|
American Pale Ale
|
23 Litres |
1.058 |
1.012 |
6.13 |
45.63 |
13.14 °L
|
953 |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 7:01 AM |
| Notes: |
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Mallet Finger Stout
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Oatmeal Stout
|
5.5 Gallons |
1.062 |
1.017 |
5.97 |
32.29 |
37.58 °L
|
953 |
4 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 9/23/2015 1:30 AM |
| Notes: |
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Amarillo Pale
|
American IPA
|
22 Litres |
1.053 |
1.011 |
5.6 |
63 |
14.57 °L
|
953 |
0 |
|
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| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 5/28/2015 6:25 PM |
| Notes: |
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The Green Mamba
|
American IPA
|
23 Litres |
1.057 |
1.013 |
5.75 |
65.55 |
8.69 °L
|
953 |
0 |
|
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Author:
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McHugh and Rogers brewers
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 5/10/2015 11:48 AM |
| Notes: Brewed on the 8th of May 2015 SG 14 Brix |
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Hazen Scottish
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Strong Scotch Ale
|
5.5 Gallons |
1.062 |
1.018 |
5.79 |
26.33 |
18.81 °L
|
953 |
0 |
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Author:
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CHMadsen
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2015 12:28 AM |
| Notes: |
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Sour Blonde
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Straight (Unblended) Lambic
|
4 Gallons |
1.054 |
1.012 |
5.57 |
32.16 |
3.78 °L
|
953 |
1 |
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| Boil
Size: 4 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
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: 1/24/2015 3:06 PM |
Notes: Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Sour Blonde Ale
Target ABV: 7.5%
Target IBUs: 26
Recipe Type: Sour Beer Recipe
Overall
4.5/ 5
User Rating
22 total ratings
0
Posted January 23, 2014 by Crafted Pours
RECIPE
Russian River Brewing Temptation Clone – All Grain
Profile: HomeBrew recipe for a sour blonde ale similar to Russian River Brewing Temptation. Requires three levels of fermentation and about 9 months of total aging. Results in a complex blonde ale with refined sour flavors and earthy yeast notes.
Ingredients:
Malts
12 lbs Pale 2-row Malt
1 lb. Acidulated Malt
12 oz. CaraPils Malt
Hops
1/2 oz. Bravo 14%, 60 minutes
1/2 oz Styrian Goldings 4%, 40 minutes
1/2 oz. Styrian Goldings, at flameout
Yeast
Primary Fermentations – Wyeast 1214 Belgain Abbey
Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis
Tertiary Fermentation – Wyeast 5335 Lactobacillus
Other: 4 oz small light-toast oak chips soaked in Chardonnay wine for 24 hours.
Instructions:
Mash all grains for 60 minutes at 155 degrees.
Sparge at 170 degrees.
75 minute boil with hop regimen above.
Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.
Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar. |
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Long Voyage IPA V. 1.0
|
English IPA
|
5.25 Gallons |
1.06 |
1.015 |
5.79 |
53.4 |
11.2 °L
|
953 |
0 |
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Author:
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"Stino" Iacopelli
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| Boil
Size: 6.14004 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: 5/29/2011 4:44 PM |
| Notes: |
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