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Overlord Omicron (The Behemoth) DS
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Belgian Golden Strong Ale
|
13.5 Gallons |
1.091 |
1.015 |
10.04 |
35.47 |
5.38 °L
|
942 |
0 |
|
|
Author:
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Shane Mac
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|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2015 8:13 PM |
| Notes: |
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Awesome Recipe
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Imperial IPA
|
5.5 Gallons |
1.085 |
1.016 |
9.08 |
88.35 |
8.41 °L
|
942 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/10/2015 10:28 PM |
| Notes: |
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Rye Whiskey BA Belgian Tripel
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No Profile Selected |
6 Gallons |
1.091 |
1.021 |
9.27 |
25.59 |
6.91 °L
|
942 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2020 11:35 PM |
Notes: For our barrel-aged version of Belgian Tripel, we selected a rye whiskey barrel (Bulleit Rye). We chose rye whiskey barrel for the typical spice character that comes with that style of spirit. The initial barrel time will be set for approximately 3 months, upon which time beer will be tasted and decision made to end or continue time in the barrel.
Our yeast strain was changed from a lower flucculating belgian tripel strain to a belgian ale strain that has a higher level of flocculation that will make it better upon transfer to barrel. The ale strain chosen still exhibits fruit character and rustic phenols desired in our tripel. Alcohol tolerance is also within our goal for the finished product.
We removed belgian candi sugar and added carapils to leave a higher finishing gravity to balance out the drying characteristics that will take place when in the barrel.
Our whirlpool hop addition was completely removed to rid liklihood of stale hop characteristics during aging from oxidation. Increased the bittering hop addition in the boil to counter the bittering loss during aging.
Note: cold crash beer after fermentation is completed before transferring to barrel to allow as much yeast as possible to flocculate out. |
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Russian Imerpial Stout
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Imperial Stout
|
5.5 Gallons |
1.106 |
1.026 |
10.45 |
30.51 |
39.84 °L
|
942 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 5:47 PM |
| Notes: It called for 3 packs of 1098 and a starter for it.. |
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Too Strong For Neil 2016
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Russian Imperial Stout
|
8 Gallons |
1.092 |
1.021 |
9.36 |
67.96 |
50 °L
|
942 |
0 |
|
|
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| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2016 3:31 PM |
Notes: 3/6/2016
Base malt is Franco-Belges Vienna
15.25 gallons H2O
21.5 Brix
5 gallons WY1056, 3 gallons WLP008 East Coast
A hop bag slightly melted on the electric heating element during the boil. |
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Belgian Tripel Dog Dare
|
Belgian Tripel
|
4.67 Gallons |
1.081 |
1.012 |
9.01 |
37.23 |
5.48 °L
|
942 |
1 |
|
|
|
| Boil
Size: 5.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 84 |
Mash Thickness: 1.4 |
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: 5/15/2016 8:17 PM |
Notes: The calculator says use a large (3 L, 11 oz light DME) starter, or 2 packs with a 2 L starter. Careful, these will blow off!
Not much Belgian yeast flavor/aroma character with WLP530. Alternative yeasts are WLP510, 550, etc.
Attenuation was 87%, ABV 9%. This gets lost in the syncing with the smartphone app. |
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"Winning"
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Trappist Single
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5 Gallons |
1.083 |
1.013 |
9.11 |
32.96 |
5.21 °L
|
942 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 7.57 psi |
Creation
Date: 12/13/2019 5:58 PM |
Notes: Mash grains at 152°F (67° C) for 60 minutes.
Mash out at 170°F (77°C) for 30 minutes.
Add 1/8 lb of honey and 1 5/8 lbs table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout.
Ferment one week at 70°F (21°C) in primary, followed by two weeks at 64°F (18°C) in secondary.
Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar. |
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Building An Empire Imperial IPA
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Imperial IPA
|
2 Gallons |
1.084 |
1.015 |
8.98 |
213.98 |
9.91 °L
|
942 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 0.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: 1.5 oz |
Creation
Date: 4/17/2017 3:47 PM |
| Notes: |
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Imperial IPA
|
Imperial IPA
|
18 Litres |
1.092 |
1.015 |
10.1 |
109.4 |
12.75 °L
|
942 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2017 5:46 PM |
| Notes: |
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Winterbier
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Belgian Dark Strong Ale
|
23 Litres |
1.087 |
1.021 |
8.67 |
27.9 |
50 °L
|
942 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.071 |
Efficiency: 70 |
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: 8/29/2018 10:57 AM |
| Notes: |
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BGB-XVII - German LeichtBier KVoss
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German Leichtbier
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20 Litres |
1.031 |
1.005 |
3.38 |
22.88 |
4.02 °L
|
941 |
1 |
|
|
|
| Boil
Size: 26.2 Litres |
Boil Time: 75 |
Boil Gravity: 1.026 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2020 7:24 PM |
| Notes: Added half of VOSS Yeast vial that I had from another fermentation. Also the amount of hops was modified as instead of 10g of saaz in boil it was 25g at 5 mins. |
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MRK Lite
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American Pale Ale
|
5 Gallons |
1.04 |
1.008 |
4.24 |
31.33 |
7.4 °L
|
941 |
0 |
|
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 1/16/2015 3:59 PM |
| Notes: |
|
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Bricio's Bitter
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Ordinary Bitter
|
5.5 Gallons |
1.037 |
1.011 |
3.44 |
32.77 |
11.2 °L
|
941 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 72 |
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: -0.52 psi |
Creation
Date: 9/27/2019 4:15 PM |
| Notes: |
|
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Candy Orange IPA
|
American Pale Ale
|
5 Gallons |
1.043 |
1.012 |
4.12 |
0 |
3.21 °L
|
941 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.2 |
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: 9/6/2018 5:22 PM |
| Notes: |
|
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Malanocarpa
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Berliner Weisse
|
11 Litres |
1.038 |
1.006 |
4.18 |
3.3 |
3.07 °L
|
941 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2017 11:09 PM |
| Notes: 17.15 litres |
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Belgian Amber Panta Beer
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Märzen
|
20 Litres |
1.029 |
1.007 |
2.8 |
30.67 |
7.21 °L
|
941 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 3:09 PM |
Notes: 1.Ukomljavanje-Prokuvaj i ostavi da se oladi do 65.Sipaj slad i mešaj 1sat. Podigni temp na 72-15min i potom na 78 -15min.
2.Procedi i isperi sa ostatkom prokuvane vode.
3.Kad počne da ključa dodaj hmelj pola količine .Posle 75 min dodaj ostatak na 15 min.15 min pred kraj dodaj i 100gr šećera.
4.Hlađenje.1dl sladovine ohladi,procedi na 25c i dodaj kvasac.Skladovinu ohladfi na 20c.
5.Kada se sladovina ohladi,procedi u fermentator.Dodaj kvasac.Treba da miruje 7 dana na 22c temp.
6.Kad završi fermentaciju ,prelij,dodaj 160g dekstroze i flaširaj.Flaše držati na sobnoj temp. 7 dana a zaatim 7 dana u frižideru. |
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Christmas IPA
|
American IPA
|
21 Litres |
1.026 |
1.007 |
2.56 |
47.88 |
6.56 °L
|
941 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 11/14/2016 1:25 PM |
Notes: Christmas 2016, hopping was picked to bring out floral and citrus flavours.
Weighing the hopping to the to the end of the boil to concentrate on flavour and limit bitterness. |
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HONEY WHEAT ALE /ALTAR DE ORO
|
Belgian Pale Ale
|
5 Gallons |
1.033 |
1.009 |
3.09 |
17.91 |
4.98 °L
|
941 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2016 11:55 PM |
Notes: 1) - 2 packets Danstar London Ale Yeast.
2) - At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 78ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
3) - The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range.
4) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
5) When fermentation is complete add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.
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ABV 2.5kg Sugar 950L
|
California Common Beer
|
950 Litres |
1.001 |
1 |
0.1 |
0 |
0 °L
|
941 |
0 |
|
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Author:
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|
vane
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| Boil
Size: 950 Litres |
Boil Time: 60 |
Boil Gravity: 1.001 |
Efficiency: 80 |
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: 10/20/2015 3:19 PM |
| Notes: |
|
|
Grandma's Hops
|
American Pale Ale
|
5 Gallons |
1.044 |
1.011 |
4.28 |
58.15 |
2.96 °L
|
941 |
0 |
|
|
Author:
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ryeguy88
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2015 10:29 PM |
| Notes: |
|
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|
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