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Cranberry Blonde Ale
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Blonde Ale
|
5.5 Gallons |
1.049 |
1.012 |
4.92 |
27.34 |
6 °L
|
3.2K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 10/1/2017 8:29 PM |
Notes: I moved the carboy into the kegerator and set it to 60º. I placed the liquid yeast in there as well and waited 4 hours to pitch. I pitched about 1 hour after activating the smack pack. The next morning it appears to not be doing much. Krausen at 24 hours. 36 hours it was fermenting so well it pushed the stopper out of the carboy.
Consider a yeast starter for the next batch- I may have under pitched.
Fermented at 60º, at 5 days increased temp to 70º
Added 2lbs pureed cranberries in a fine mesh hop bag at 8 days.
Added 1/2 tsp sugar at cold crash, next time add more.
I was worried that the cranberries would dye the beer red, but they did not. Cranberry taste is mild not and not at all overwhelming. Cranberries did not make the beer too harsh or bitter.
***Edit:***
On 11/29/17 I tapped the second batch of this. I used the same grain and hops bill, but used Wyeast 1056 this time and 3 pounds of pureed cranberries. I preferred the batch I made last year. 3 pounds of cranberries added too much tartness, and left a slight tannin taste . It also died the beer a nice pinkish color. I added 3/4 tsp of granulated sugar to the keg at cold crash again. It wasn't terrible, but it wasn't my best. I think I need to refocus my efforts and try making a better base beer next year. Lose the white wheat, and add some more crystal malt. This beer is lacking something to balance the cranberry and hide the tannins, and I'm not sure that I would really enjoy the base beer without the cranberry. It's also worth considering reducing or removing the bittering hops altogether if I continue to use pureed cranberry.
*In reading the Oct/Nov 2017 Beer & Brewing Magazine, they had an idea to use dried and ground Sumac berries for "tart citrus and brilliant red to your beer in much the same way that cranberries do, but without the massive tannin attack that accompanies them". I will try this for next year's batch
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Kleppa IPA(FyrOgFlamme)
|
American IPA
|
24 Litres |
1.059 |
1.015 |
5.75 |
63.74 |
7.54 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.8 |
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: 2/19/2016 3:56 PM |
| Notes: |
|
|
Ferrugem
|
International Amber Lager
|
50 Litres |
1.053 |
1.011 |
5.49 |
29.4 |
10.69 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 80 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2015 2:54 PM |
Notes: - Terceira Geração de Leveduras
- 40 Litros Água Igarapé.
2 days at 17 Celcius
5 days at 19 Celcius
7 days at 07 Celcius
7 days at 1 Celcius |
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#61 Smoked Weizenbock
|
Weizenbock
|
40 Litres |
1.068 |
1.008 |
7.87 |
27.93 |
21.51 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2015 7:41 PM |
Notes: CaCl2 - 15g
wheat - smoked
couldn't cool it down to 18, so fermentation started 24C and rose up to 26, then dropped after 2 days to 24 again. |
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Bakke Brygg Vienna Lager 25 L
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Vienna Lager
|
25 Litres |
1.051 |
1.013 |
4.98 |
22.62 |
11.83 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 3/25/2014 10:47 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP833, WLP838, WLP850, WLP940 |
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White Christmas White Stout
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American Stout
|
5.5 Gallons |
1.065 |
1.018 |
6.24 |
49.71 |
8.04 °L
|
3.2K |
2 |
|
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Author:
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farmerphil
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 11/18/2015 2:08 AM |
| Notes: |
|
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Uerige Alt
|
Düsseldorf Altbier
|
22 Litres |
1.048 |
1.012 |
4.76 |
52.16 |
9.33 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 6:09 PM |
| Notes: |
|
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#48 Granadilla Beer
|
American Pale Ale
|
40 Litres |
1.06 |
1.02 |
5.2 |
37.1 |
4.9 °L
|
3.2K |
0 |
|
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| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2015 6:34 PM |
Notes: Lactic Acid - pH down to 5.1
mash high to match sourness from fruits.
CaCl2 - for yeast to work well - 5g
0.2 kg sugar to get some esters
orange peel - 5 spoons
Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style - that is why mash is so high.
Sugar frim fruits shoud jack up the alc content to 5.5-5.6%.
Belgian yeast should attenuate well and produce some tart flavours that shall match fruit sweetness. |
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Dark Saison
|
Saison
|
10.5 Gallons |
1.066 |
1.009 |
7.54 |
17.3 |
28.24 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 76 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/18/2015 9:37 AM |
| Notes: |
|
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Husker Big Red Rye
|
American Amber Ale
|
10 Gallons |
1.058 |
1.011 |
6.2 |
66.38 |
17 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 68 |
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: 12/9/2013 8:39 PM |
| Notes: This is closer to an IPA, only red in color with 25% rye. |
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Sexes Gate Lader
|
No Profile Selected |
25 Litres |
1.046 |
1.009 |
4.87 |
34.44 |
3.32 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: sucrose |
Priming Amount: 122.2 g |
Creation
Date: 6/18/2015 11:57 AM |
Notes: Ferment at 12°C for 14 days or 90% fermentation.
Transfer to secondary and rest at 18°C for 4 days.
Lager at 2°C for 10 days.
Prime to 2.25 CO2 Carbonation Level Volume. |
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Fat Bastard Scottish Ale
|
Strong Scotch Ale
|
12 Gallons |
1.083 |
1.023 |
7.93 |
16.86 |
26.98 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 80 |
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: 7/29/2014 10:44 PM |
| Notes: |
|
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012 - Dark Lager
|
International Dark Lager
|
3.8 Litres |
1.049 |
1.008 |
5.48 |
29.15 |
19.52 °L
|
3.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 2:14 PM |
| Notes: Roasted cocoa nibs are absent in 5 gallon version, still tasted amazing. Actually prefer it without. |
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55 - Saffron IPA - 24-7-16
|
American IPA
|
21 Litres |
1.055 |
1.013 |
5.58 |
28.58 |
4.69 °L
|
3.2K |
7 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2016 4:03 AM |
| Notes: Kegged 17-08-16 |
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Crank Yanker
|
American IPA
|
5.5 Gallons |
1.067 |
1.02 |
6.15 |
83.49 |
7.6 °L
|
3.2K |
1 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2018 11:58 PM |
Notes: Original recipe: 77.5% 2 row, 5% honey malt, 5% wheat, 5% carapils, 5% aromatic munich, and 2.5% C10.
LHBS doesn't stock aromatic malt or C10. I subbed 5% munich light, 5% biscuit, and 5% C20 to make up for the color and character loss.
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Blind Pig Clone
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.14 |
82.85 |
6.55 °L
|
3.2K |
1 |
|
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|
| Boil
Size: 6.7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 1/13/2015 4:43 PM |
| Notes: |
|
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John Courage Clone
|
Best Bitter
|
5.5 Gallons |
1.045 |
1.011 |
4.5 |
26.74 |
8.52 °L
|
3.2K |
1 |
|
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Author:
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herrmannbrau@gmail.com
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2017 7:23 PM |
| Notes: |
|
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Rum And Raisin Stout
|
Imperial Stout
|
19 Litres |
1.131 |
1.042 |
11.68 |
60.01 |
50 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 72 |
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: 12/18/2018 11:54 AM |
Notes: 37L total
15L mash
22L sparge |
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4Gs Raspberry Rye Ale
|
Fruit Beer
|
6 Gallons |
1.044 |
1.01 |
4.45 |
24 |
5.88 °L
|
3.2K |
6 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 4/18/2015 1:02 PM |
Notes: For version 3--Add 4 bags raspberries (pureed) to primary after the end of fermentation for 4 days. Remove. Crash then add 4 bags (pureed) to primary post crash for 3 days. Rack to secondary w/ clarifier. Let sit for 2 days before kegging.
For version #2--Add 2.25# of raspberries toward the end of primary--remove after 4 days (some of the berries seemed still intact, so I put the second addition into the food processor while frozen and coursely processed them). Then add #2.25 for 4 days before racking to secondary. Also added 1# rolled oats to mash to try and add body. Don't want to add dextrin. Pretty sure Rubeaus uses dextrin malt, but it gives me gas.
Spring 19 version: Puree Rasp. Cold Crash after 10 days. Once crashed, add all Raspberries to primary in the cooler. Steep for 4 days,
For version #1 I added 12oz each of raspberries, blueberries, and blackberries at the end of primary, then added 2.25# of raspberries after primary for 3 days.
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Yooper's Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.05 |
1.018 |
4.3 |
33.24 |
34.6 °L
|
3.2K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2018 12:40 PM |
Notes: Smooth, rich, velvety, not too roasty, not too dry! Coffee roast notes without a burnt flavor. GREAT beer.
Wyeast 1335 is an option, but the 1450 gives a luscious mouthfeel.
Finishes at 1.016-1.020, depending on yeast strain.
For dry yeast S04 would work, but keep it on the low temperature range, 62-65 if possible.
For Imperial, use A10.
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